Pengaruh Penambahan Puree Labu Kuning (Cucurbita moschata) Terhadap Sifat Fisikokimia Dan organoleptik Pempek Ikan Patin

Fitri, Diari (2023) Pengaruh Penambahan Puree Labu Kuning (Cucurbita moschata) Terhadap Sifat Fisikokimia Dan organoleptik Pempek Ikan Patin. S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK – Pempek adalah produk pangan hasil olahan daging ikan dan merupakan salah satu jenis makanan dengan berbahan nabati dan hewani. Pempek memiliki kandungan serat yang cukup rendah sehingga ditambahkan bahan pangan yang mengandung banyak serat seperti labu kuning. Penelitian ini bertujuan untuk mengetahui perlakuan terbaik penambahan puree labu kuning serta untuk mengetahui pengaruhnya terhadap sifat fisikokimia dan organoleptik pempek ikan patin. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan taraf perlakuan 0%, 10%, 20% 30%, 40% dan 50% dengan 3 kali pengulangan sehingga diperoleh 24 satuan percobaan. Data yang diperoleh kemudian dianalisis dengan menggunakan ANOVA pada taraf 5% dan 1%. Apabila data yang diperoleh menunjukkan pengaruh nyata, maka akan dianalisis lebih lanjut menggunakan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan puree labu kuning berpengaruh nyata terhadap kadar serat kasar, kadar karbohidrat, kadar air, kadar abu, kadar lemak, derajat warna, hedonik warna, dan hedonik rasa tetapi tidak berpengaruh nyata terhadap hedonik aroma, hedonik tekstur dan penerimaan keseluruhan. Perlakuan terbaik pada pembuatan pempek ikan patin dengan penambahan puree labu kuning 50% dengan kadar serat 2,69%, kadar karbohidrat 22,84%, kadar air 65,33%, kadar abu 3,64%, kadar protein 7,47%, kadar lemak 1,05%, menghasilkan warna yellow red dengan nilai L* 38,20, a* 9,36, b* 28,56 dan uji organoleptik meliputi warna 4,12 (suka), rasa 3,56 (agak suka), aroma 3,76 (agak suka), tekstur 4,04 (suka) serta penerimaan keseluruhan 4,16 (suka). Kata kunci : Pempek ikan patin; puree labu kuning; serat kasar ABSTRACT – Pempek is a food product made from processed fish meat and is a type of food with plant and animal ingredients. Pempek has a relatively low fiber content, so it is added foodstuffs that contain a lot of fiber such as pumpkin. This study aims to determine the best treatment for the addition of pumpkin puree and to determine the effect on the physicochemical and organoleptic properties of pangas catfish pempek. This study used a completely randomized design (CRD) with treatment levels of 0%, 10%, 20%, 30%, 40% and 50% with 3 repetitions so that 24 experimental units were obtained. The data obtained were then analyzed using ANOVA at the 5% and 1% level. If the data obtained shows a significant effect, it will be further analyzed using Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the addition of pumpkin puree had a significant effect on crude fiber content, carbohydrate content, water content, ash content, fat content, color, hedonic color, and hedonic taste but had no significant effect on hedonic aroma, hedonic texture and overall acceptance. The best treatment for the manufacture of catfish pempek with the addition of 50% pumpkin puree with 2.69% fiber content, 22.84% carbohydrate content, 65.33% moisture content, 3.64% ash content, 7.47% protein content, 1.05% fat content, produced a yellow red color with an L value of 38.20, a* 9.36, b* 28.56 and organoleptic tests including color 4.12 ( like), taste 3.56 (rather like), aroma 3.76 (rather like), texture 4.04 (like) and overall acceptance 4.16 (like). Keywords : Coarse fiber; pempek catfish; pumpkin puree

Type:	Thesis (S1)
Uncontrolled Keywords:	Keywords : Coarse fiber; pempek catfish; pumpkin puree
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	FITRI
Date Deposited:	06 Dec 2023 07:30
Last Modified:	26 Jun 2024 03:36
URI:	https://repository.unja.ac.id/id/eprint/58255

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