PENGARUH SUHU PENGGORENGAN TERHADAP MUTU ABON IKAN LELE DENGAN PENAMBAHAN JANTUNG PISANG KEPOK

Azniati, Anita (2024) PENGARUH SUHU PENGGORENGAN TERHADAP MUTU ABON IKAN LELE DENGAN PENAMBAHAN JANTUNG PISANG KEPOK. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu penggorengan terhadap mutu abon ikan lele dengan penambahan jantung pisang kepok dan mendapatkan suhu penggorengan abon ikan lele dengan penambahan jantung pisang kepok yang tepat untuk menghasilkan mutu abon ikan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan suhu penggorengan terdiri dari 4 taraf perlakuan yaitu 100°C-110°C, 115°C-125°C, 130°C-140°C, 145°C-155°C yang diulang sebanyak 4 kali sehingga diperoleh 16 unit satuan percobaan. Hasil penelitian ini menunjukkan bahwa suhu penggorengan abon ikan lele dengan penambahan jantung pisang kepok berpengaruh nyata terhadap kadar air, kadar protein, kadar lemak, warna, rasa, aroma, tekstur dan penerimaan keseluruhan namun tidak berpengaruh nyata terhadap serat kasar. Suhu penggorengan dengan mutu abon terbaik terdapat pada suhu penggorengan 130°C-140°C dengan kadar air 4,35%, kadar protein 45,43%, kadar lemak 28,61%, kadar serat kasar 0,50%, warna 3,04 (agak coklat), rasa 3,96 (gurih), aroma 3,80 (beraroma abon ikan), tekstur 3,60 (agak kasar) dan penerimaan keseluruhan 4,12 (suka). The aim of this research is to ascertain the impact of frying temperature on the quality of catfish floss when kepok banana blossoms are added, as well as to identify the ideal frying temperature for catfish floss when kepok banana blossoms are added in order to make high-quality fish floss. In order to create 16 experimental units, this research used a Randomized Block Design (RAK) with a frying temperature treatment that included 4 treatment levels: 100°C–110°C, 115°C–125°C, 130°C–140°C, and 145°C–155°C. The findings of this research demonstrated that the temperature of frying shredded catfish with kepok banana blossoms had no significant influence on crude fiber but had a significant effect on water content, protein content, fat content, color, taste, aroma, texture, and overall acceptability. The best quality of shredded meat can be found at frying temperatures 130°C-140°C, with water content of 4.35%, protein content of 45.43%, fat content of 28.61%, crude fiber of 0.50%, color of 3.04 (slightly brown), taste of 3.96 (savory), aroma of 3.80 (fish floss-scented), texture of 3.60 (slightly rough), and general acceptance of 4.12 (like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Abon; Ikan Lele; Jantung Pisang Kepok; Suhu Penggorengan
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	AZNIATI
Date Deposited:	15 Mar 2024 02:03
Last Modified:	27 Jun 2024 02:15
URI:	https://repository.unja.ac.id/id/eprint/62015

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