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Jurnal Teknologi Dan Industri Pertanian Indonesia Open Access Journal

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Jurnal Teknologi Dan Industri Pertanian Indonesia Open Access Journal DOI: https://doi.org/10.17969/jtipi.v13i1.18349 http://Jurnal.Unsyiah.ac.id/TIPI Jurnal Teknologi dan Industri Pertanian Indonesia Open Access Journal PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma sp.) TERHADAP MUTU DAN KARAKTERISTIK AMPLANG IKAN TONGKOL (Euthynnus affinis) THE EFFECT OF ADDITION OF SEAWEED FLOUR (Eucheuma sp.) ON THE QUALITY AND CHARACTERISTICS OF TUNA FISH (Euthynnus affinis) AMPLANG Weni Kurnia Sari, N Ira Sari, Tjipto Leksono I N F O A R T I K E L ABSTRACT Submit: 18-10-2020 Seaweed flour is a potential source of dietary fiber expected to improve the quality of fishery products. Perbaikan: 2 4-11-2020 The purpose of this study was to determine the effect of addition of seaweed flour (Eucheuma sp.) on the Diterima: 30-11-2020 quality and characteristics of tuna fish amplang. The research method was using a non-factorial completely randomized design (CRD) consisting of five treatments of varied amount of seaweed flour Keywords: added (0, 0.5%, 1%, 1.5%, and 2% from the total dough weight). The variables to assess the quality were Amplang, karakteristik, serat, the organoleptic quality and characteristics (appearance, aroma, taste and texture), swelling degree, and tepung rumput laut proximate content. The results showed that the addition of seaweed flour can improve the proximate composition of fish amplang, especially the increase in crude fiber content. The addition of seaweed flour has an optimum concentration point of 1% to produce the best tuna fish amplang with the characteristic of bright colors, clean, smooth surface, not cracked, savory taste and a crunchy and dense texture. The score of the appearance was 8.3; aroma was 7.7, taste 8.2, texture 8.5, and the swelling degree was 384%. The best product was containing water 1.14%, ash 3.82%, protein 39.59%, fat 12.92%, and fiber 5.79%. The product quality assessed was met the quality requirements as regulated by Indonesia National Standard for fish amplang (SNI 7762:2013). 1. PENDAHULUAN sebelum digoreng. Kandungan gizi kerupuk amplang ikan berasal Rendang Kerupuk merupakan salah satu jenis dari bahan-bahan pembuatannya yaitu daging makanan ringan atau makanan pendamping yang ikan dan pati. Jenis ikan yang digunakan pada menjadi ciri khas Indonesia. Tidak hanya karena umumnya adalah ikan tengiri dan tongkol. Ikan rasanya, namun juga karena jenis dan bentuknya tongkol yang digunakan dalam penelitian ini yang sangat beragam. Salah satu jenis kerupuk mengandung protein yang cukup tinggi yaitu yang ada di Indonesia adalah kerupuk amplang. sebesar 22,6-26,2% dan kandungan lemak 2,7% Menurut Kristian (2014) amplang merupakan (Sanger, 2010). Sedangkan pati yang berasal dari salah satu jenis kerupuk ikan. Sama seperti tepung tapioka mengandung karbohidrat yang kerupuk ikan lainnya, amplang memiliki rasa ikan cukup tinggi yaitu 38,1%. yang kuat dan gurih, memiliki bentuk meruncing “Hanafa Food” merupakan salah satu tempat dan ada pula yang berukuran lebih kecil usaha kerupuk amplang ikan yang berada di Kota menyerupai kuku macan. Amplang yang baik Pekanbaru, dan sudah berdiri dari tahun 2011. adalah memiliki warna krem kecoklatan, memiliki Jenis ikan yang digunakan dalam pembuatan aroma khas ikan dari bahan baku utamanya, rasa amplang ikan di rumah usaha “Hanafa Food” gurih, bertekstur renyah, dan memiliki adalah ikan tongkol karena memiliki rasa dan pengembangan hingga 2-3 kali lipat dari ukuran aroma yang kuat, selain itu ikan tongkol memiliki Weni Kurnia Sari, N Ira Sari, Tjipto Leksono* harga yang ekonomis dan ketersediaan bahan Jurusan Teknologi Hasil Perikanan Universitas Riau baku mudah ditemukan. Fakultas Perikanan dan Ilmu Kelautan, Universitas Riau Pekanbaru, Indonesia Nuraini (2013) menyatakan bahwa ikan *E-mail: [email protected] tongkol (Euthynnus affinis) merupakan ikan air JURNAL TEKNOLOGI DAN INDUSTRI PERTANIAN INDONESIA – Vol. 13 , No. 0 1 , 202 1 ©Jurusan Teknologi Hasil Pertanian, Universitas Syiah Kuala 9 laut yang memiliki nilai ekonomis tinggi. Ikan tepung tapioka, gula, garam, penyedap rasa, dan tongkol memiliki kelebihan yaitu kandungan telur. Bahan-bahan kimia untuk pengujian kadar protein yang tinggi 24%. Amplang ikan “Hanafa proksimat terdiri dari pelarut heksana, K2SO4, Food” memiliki formulasi yang terdiri dari ikan HgO, H2SO4 pekat, NaOH, H2BO3, HCl 0,1 N, tongkol sebagai bahan baku utama, tepung indikator methyl red, indikator phenolpthalin, tapioka, garam, gula, penyedap rasa, telur dan air. HClO4, dan HNO3. Penelitian ini dilakukan untuk mengukur pengaruh penambahan tepung rumput laut Metode Penelitian terhadap karakteristik mutu organoleptik amplang Penelitian ini dilaksanakan di rumah usaha ikan. Serat merupakan komponen penting dalam amplang ikan “Hanafa Food”, Laboratorium pangan, terutama dalam menjaga kesehatan dan Pengolahan Hasil Perikanan dan Laboratorium keseimbangan fungsi sistem pencernaan. Terpadu Fakultas Perikanan dan Kelautan, Dwiyitno (2011) menyatakan bahwa beberapa Universitas Riau, Pekanbaru. Penelitian dilakukan studi menunjukkan bahwa rumput laut secara eksperimen menggunakan rancangan acak merupakan bahan potensial sebagai sumber serat lengkap (RAL) non faktorial dengan 5 perlakuan pangan yang memiliki keunggulan dibandingkan penambahan tepung rumput laut yaitu 0% (Rl0), dengan serat pangan yang berasal dari tumbuhan 0,5% (Rl0,5), 1% (Rl1), 1,5% (Rl1,5) dan 2% (Rl2) darat. yang dihitung berdasarkan berat seluruh pembuat Menurut Aisyah et al. (2015), perlakuan terbaik adonan sebelum ditambahkan air. Masing-masing penambahan rumput laut dalam bentuk bubur perlakuan diulang sebanyak 3 kali ulangan. rumput laut ke dalam kerupuk amplang adalah Formulasi amplang ikan tongkol “Hanafa Food” 20%, karena semakin tinggi konsentrasi rumput dapat dilihat pada Tabel 1. laut yang ditambahkan maka tingkat kerenyahan amplang menjadi semakin rendah. Hal ini Tabel 1. Formulasi amplang ikan tongkol (“Hanafa disebabkan oleh tingginya kandungan air dan gel Food”) yang dimodifikasi Perlakuan yang terdapat dalam rumput laut. Modifikasi Bahan rumput laut menjadi tepung rumput laut perlu Rl0 Rl0,5 Rl1 Rl1,5 Rl2 dilakukan agar pengaruh kandungan air dapat Tapioka (g) 350 350 350 350 350 dihilangkan. Ikan tongkol (g) 250 250 250 250 250 Tepung rumput Menurut Agusman et al. (2014) tepung rumput 0 3,4 6,75 10,1 13,5 laut (g) laut mengandung serat yang tinggi sebesar 66,4 %. Garam (g) 11 11 11 11 11 Mengingat pentingnya peranan serat untuk Gula (g) 11 11 11 11 11 kesehatan dan memperlancar sistem pencernaan, Penyedap rasa (g) 2 2 2 2 2 maka penggunaan rumput laut sebagai sumber Telur (butir) 1 1 1 1 1 serat dalam pangan merupakan salah satu upaya Air (mL) 50 50 50 50 50 yang dapat dilakukan dalam memenuhi kebutuhan serat di dalam tubuh. Pelaksanaan penelitian Oleh karena itu, penelitian ini bertujuan untuk Penelitian dilaksanakan dalam 3 tahap yaitu memperoleh konsentrasi terbaik panambahan pembuatan tepung rumput laut, pembuatan dan tepung rumput laut (Eucheuma sp.) dalam pengujian amplang ikan. Tahap pengujian mutu pembuatan amplang ikan tongkol, kemudian meliputi uji kharakteristik mutu organoleptik, dilihat pengaruhnya terhadap karakteristik mutu daya kembang, dan analisis proksimat. amplang ikan tongkol berdasarkan pengujian mutu secara organoleptik, daya kembang dan Pembuatan tepung rumput laut pengujian proksimat berdasarkan standar mutu Proses pembuatan tepung rumput laut amplang ikan. mengacu pada Santosa (2016). Rumput laut kering sebanyak 3 kg dicuci dengan air bersih untuk 2. BAHAN DAN METODE menghilangkan kotoran yang ada. Kemudian Bahan dan Alat dilakukan perendaman dengan menggunakan Bahan-bahan yang digunakan dalam penelitian kapur sirih sebanyak 0,05% agar rumput laut ini adalah bahan pembuatan tepung rumput laut berwarna putih dan lunak. Setelah itu rumput laut yaitu rumput laut (Euchema sp.) kering 3 kg dan yang sudah bersih dipotong-potong sampai kapur sirih. Kemudian bahan untuk pembuatan ukuran kecil dan dilakukan pengeringan amplang ikan yang berasal dari formulasi usaha menggunakan oven bersuhu 35-45°C selama 17- amplang ikan “Hanafa Food” adalah ikan tongkol, 20 jam. Rumput laut kering kemudian diblender 10 JURNAL TEKNOLOGI DAN INDUSTRI PERTANIAN INDONESIA – Vol. 1 3 , No. 01 , 2021 ©Jurusan Teknologi Hasil Pertanian, Universitas Syiah Kuala dan diayak menggunakan ayakan 250 µm (mesh 3. HASIL DAN PEMBAHASAN no. 80). Hasil uji organoleptik Pembuatan amplang ikan Hasil uji organoleptik menunjukkan bahwa Proses pembuatan mengacu pada pembuatan penambahan tepung rumput laut pada amplang amplang ikan produksi “Hanafa Food”. Ikan ikan tongkol berpengaruh nyata terhadap mutu tongkol disiangi dengan cara di-fillet, kemudian amplang ikan yang meliputi kenampakan, aroma, dicuci bersih dengan air mengalir. Setelah itu, rasa dan tekstur. Hasil penilaian terhadap mutu daging ikan dikerok dengan menggunakan sendok amplang ikan dapat dilihat pada Tabel 2. agar terpisah dari kulitnya. Daging ikan digiling menggunakan mesin penghalus daging 2-3 kali Tabel 2. Nilai organoleptik amplang ikan sampai tekstur daging halus. Kemudian semua Organoleptik Rl0 Rl0,5 Rl1 Rl1,5 Rl2 (0%) (0,5%) (1%) (1,5%) (2%) bumbu pada Tabel 1 diaduk menggunakan mixer Kenampakan 8,2c 8,4c 8,3c 7,5b 6,5a secara bersamaan hingga adonan kalis. Adonan Aroma 8,2d 8,0cd 7,7c 6,7b 5,6a kemudian dibentuk memanjang dengan ketebalan Rasa 8,4c 8,3c 8,2c 6,8b 5,3a Tekstur 7,5c 8,2d 8,5d 6,6b 5,2a ±1,5 cm dan dipotong dadu dengan ukuran Keterangan: Angka-angka yang diikuti oleh notasi huruf yang panjang dan lebar ±1,5 cm. Setelah itu digoreng
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