PENGARUH PERBANDINGAN NANGKA MUDA DAN IKAN LELE TERHADAP MUTU ABON

Tarigan, Dicky Iswandi Pranata (2025) PENGARUH PERBANDINGAN NANGKA MUDA DAN IKAN LELE TERHADAP MUTU ABON. S1 thesis, universitas jambi.

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Abstract

ABSTRAK— Abon ikan adalah produk olahan hasil perikanan yang dibuat dari daging ikan, melalui proses penggilingan, penggorengan, pengeringan dengan cara menggoreng. Abon mempunyai bentuk lembut, rasa enak, bau khas dan mempunyai daya simpan yang lama. Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan nangka muda dan ikan lele terhadap kualitas abon, untuk mengetahui perbandingan nangka muda dan ikan lele yang tepat pada proses pengolahan abon. Penelitian ini menggunakan Rancang Acak Lengkap (RAL) dengan perlakuan perbandingan nangka muda dan ikan lele, pada taraf P1 (0:100%), P2 (10:90%), P3 (20:80%) dan P4 (30:70%) diulang sebanyak 4 kali dan diperoleh 16 satuan percobaan. Hasil penelitian ini menunjukkan perbandingan nangka muda dan ikan lele terhadap kualitas abon berpengaruh nyata terhadap tekstur, dan sangat berpengaruh nyata terhadap kadar air, kadar serat kasar, kadar protein, rasa, dan penerimaan keseluruhan, tetapi tidak berpengaruh nyata terhadap warna dan aroma. Perlakuan perbandingan 30% nangka muda dan 70% ikan lele merupakan perlakuan yang tepat dalam pembuatan abon ikan, dengan kadar air 6,20%, kadar serat kasar 0,63%, kadar protein 56,2%, warna 3,77 (agak kecoklatan), rasa 3,73 (terasa abon ikan), aroma 3,43 (agak beraroma abon ikan), tekstur 3,77 ( kasar), penerimaan keseluruhan 3,67 (suka). Kata Kunci — Abon; Ikan Lele; Nangka Muda ABSTRACT— Fish floss is a processed fishery product made from fish meat through a process of grinding, frying, and drying by frying. Fish floss has a soft texture, delicious taste, distinctive aroma, and long shelf life. This study was conducted to determine the effect of the ratio of young jackfruit and catfish on the quality of fish floss, and to identify the appropriate ratio of young jackfruit and catfish in the fish floss processing process. This study used a Complete Randomised Design (CRD) with treatments of young jackfruit and catfish ratios at levels P1 (0:100%), P2 (10:90%), P3 (20:80%), and P4 (30:70%), repeated four times, resulting in 16 experimental units. The results of this study indicate that the ratio of young jackfruit and catfish significantly affects the texture of abon and strongly influences the moisture content, crude fibre content, protein content, taste, and overall acceptance, but does not significantly affect the colour and aroma. The treatment with a 30% ratio of young jackfruit and 70% catfish is the optimal ratio for abon production, with a moisture content of 6.20%, crude fibre content of 0.63%, protein content of 56.2%, colour of 3.77 (slightly brownish), taste of 3.73 (tastes like fish abon), aroma of 3.43 (slightly aromatic like fish abon), texture of 3.77 (coarse), and overall acceptance of 3.67 (liked). Keywords — Shredded meat; Catfish; Young jackfruit

Type:	Thesis (S1)
Uncontrolled Keywords:	abon,ikan lele,nangka muda
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	TARIGAN
Date Deposited:	14 Jul 2025 01:32
Last Modified:	14 Jul 2025 01:32
URI:	https://repository.unja.ac.id/id/eprint/83766

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