Pengaruh Penambahan Ikan Jenggelek terhadap Karakteristik Kimia dan Organoleptik Mi Kering
Authors
-
Maylina Ilhami Khurniawati
Universitas Nahdlatul Ulama Pasuruan, Indonesia
-
Khoirun Nisak
DOI:
https://doi.org/10.55757/ekliptika.v5i2.568Keywords:
ikan jenggelek, kadar protein, lemak, mie kering, organoleptikAbstract
Penambahan ikan pada mi kering perlu mempertimbangkan komposisi kimia dan penerimaan
sensoris produk. Penelitian ini mengevaluasi karakteristik organoleptik mi kering dengan
penambahan ikan jenggelek (Rachycentron canadum) serta kadar protein dan lemak pada
formulasi terpilih. Rancangan acak lengkap menggunakan lima taraf penambahan ikan, yaitu 100,
200, 300, 400, dan 500 g per 500 g tepung terigu, dengan tiga ulangan yang dilaporkan. Uji hedonik
melibatkan 40 panelis dengan skala 1–5 untuk warna, aroma, tekstur, dan rasa. A1 menghasilkan
skor warna tertinggi sebesar 3,0, sedangkan A2 menghasilkan skor aroma, tekstur, dan rasa
tertinggi, masing-masing 2,9; 3,5; dan 3,5. Formulasi A2, dengan penambahan 200 g ikan, dipilih
untuk analisis kimia dan memiliki kadar protein 8,89% serta lemak 1,10%. Penambahan ikan yang
lebih besar tidak selalu diikuti peningkatan skor kesukaan. Hasil mendukung A2 sebagai formulasi
terpilih secara deskriptif pada kondisi penelitian. Namun, data penilaian individual, keragaman
antarulangan, dan rincian ANOVA tidak tersedia, sehingga signifikansi perbedaan belum dapat
diverifikasi. Analisis kimia hanya pada A2 juga belum membuktikan peningkatan protein atau
lemak akibat penambahan ikan dibandingkan produk tanpa ikan.
References
[1] B. X. Fu, “Asian noodles: History, classification, raw materials, and processing,” Food
Research International, vol. 41, no. 9, pp. 888–902, 2008. doi:
10.1016/j.foodres.2007.11.007.
[2] G. G. Hou, Ed., Asian Noodles: Science, Technology, and Processing. Hoboken: John Wiley &
Sons, 2010. doi: 10.1002/9780470634370.
[3] FAO, “Rachycentron canadum,” Cultured Aquatic Species Information Programme. Rome:
Food and Agriculture Organization of the United Nations.
https://www.fao.org/fishery/docs/DOCUMENT/aquaculture/CulturedSpecies/file/en/
en_cobia.htm.
[4] H. H. Huss, Quality and Quality Changes in Fresh Fish, FAO Fisheries Technical Paper 348.
Rome: FAO, 1995.
[5] Fitriani, “Pengaruh penambahan tiga jenis ikan terhadap tingkat kesukaan dan kadar
protein mi kering,” Jurnal Proteksi Kesehatan, vol. 7, no. 2, pp. 79–86, 2018.
https://jurnal.pkr.ac.id/index.php/JPK/article/download/138/114/.
[6] M. Canti, M. Siswanto, dan D. Lestari, “Evaluasi kualitas mi kering dengan tepung labu
kuning dan tepung ikan cakalang (Katsuwonus pelamis) sebagai substitusi sebagian
tepung terigu,” agriTECH, vol. 42, no. 1, pp. 39–47, 2022. doi: 10.22146/agritech.53807.
[7] N. R. Amalia, A. S. Naiu, dan N. Yusuf, “Pengaruh subtitusi tepung ikan layang (Decapterus
sp.) terhadap formulasi mie kering,” Research Review: Jurnal Ilmiah Multidisiplin, vol. 2,
no. 1, 2023. doi: 10.54923/researchreview.v2i1.3.
[8] A. S. Desai, M. A. Brennan, dan C. S. Brennan, “Effect of fortification with fish (Pseudophycis
bachus) powder on nutritional quality of durum wheat pasta,” Foods, vol. 7, no. 4, art. 62,
2018. doi: 10.3390/foods7040062.
[9] H. T. Lawless dan H. Heymann, Sensory Evaluation of Food: Principles and Practices, ed. 2.
New York: Springer, 2010. doi: 10.1007/978-1-4419-6488-5.
[10] H. Stone, R. N. Bleibaum, dan H. A. Thomas, Sensory Evaluation Practices, ed. 4. San
Diego: Academic Press, 2012.
[11] J. Lim, “Hedonic scaling: A review of methods and theory,” Food Quality and Preference,
vol. 22, no. 8, pp. 733–747, 2011. doi: 10.1016/j.foodqual.2011.05.008.
[12] ISO, ISO 11136:2014 Sensory Analysis — Methodology — General Guidance for
Conducting Hedonic Tests with Consumers in a Controlled Area. Geneva: International
Organization for Standardization, 2014.
[13] ISO, ISO 8589:2007 Sensory Analysis — General Guidance for the Design of Test Rooms.
Geneva: International Organization for Standardization, 2007.
[14] AOAC INTERNATIONAL, Official Methods of Analysis, ed. 21. Rockville, MD: AOAC
INTERNATIONAL, 2019.
[15] H. K. Mæhre, L. Dalheim, G. K. Edvinsen, E. O. Elvevoll, dan I.-J. Jensen, “Protein
determination—Method matters,” Foods, vol. 7, no. 1, art. 5, 2018. doi:
10.3390/foods7010005.
[16] M. Friedman, “The use of ranks to avoid the assumption of normality implicit in the
analysis of variance,” Journal of the American Statistical Association, vol. 32, no. 200, pp.
675–701, 1937. doi: 10.1080/01621459.1937.10503522.
[17] S. I. F. S. Martins, W. M. F. Jongen, dan M. A. J. S. van Boekel, “A review of Maillard reaction
in food and implications to kinetic modelling,” Trends in Food Science & Technology, vol.
11, no. 9–10, pp. 364–373, 2000. doi: 10.1016/S0924-2244(01)00022-X.
[18] E. N. Frankel, Lipid Oxidation, ed. 2. Bridgwater: The Oily Press, 2005.
[19] H. Wieser, “Chemistry of gluten proteins,” Food Microbiology, vol. 24, no. 2, pp. 115–119,
2007. doi: 10.1016/j.fm.2006.07.004.
[20] J. W. Park, Ed., Surimi and Surimi Seafood, ed. 3. Boca Raton: CRC Press, 2013.
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Ekliptika
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
