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Karakteristik Kerupuk Ikan Fortifikasi Kalsium Dari Tulang Ikan Belida

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Karakteristik Kerupuk Ikan Fortifikasi Kalsium Dari Tulang Ikan Belida Karakteristik Kerupuk Ikan Fortifikasi, Kusumaningrum dan Asikin JPHPI 2016, Volume 19 Nomor 3 Available online: journal.ipb.ac.id/index.php/jphpi DOI: 10.17844/jphpi.2016.19.3.233 KARAKTERISTIK KERUPUK IKAN FORTIFIKASI KALSIUM DARI TULANG IKAN BELIDA The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone Indrati Kusumaningrum*, Andi Noor Asikin Teknologi Hasil Perikanan, FPIK, Universitas Mulawarman. Jalan Gunung Tabur, Kampus Gunung Kelua Samarinda. Faks./Telepon. : 0541 - 749482, 749372, 707137. *Korespondensi: [email protected] Diterima: 13 September 2016/ Review: 15 November 2016/ Disetujui: 01 Desember 2016 Cara sitasi: Kusumaningrum I, Asikin AN. 2016. Karakteristik kerupuk ikan fortifikasi dari tulang ikan belida (Chitala sp.). Jurnal Pengolahan Hasil Perikanan Indonesia 19(3): 233-240. Abstrak Tulang ikan belida merupakan limbah hasil pengolahan amplang yang belum dimanfaatkan secara optimal khususnya di Kalimantan Timur. Salah satu bentuk pengolahan tulang ikan belida adalah pemanfaatan menjadi tepung sumber kalsium yang dapat ditambahkan ke dalam berbagai formulasi seperti kerupuk. Penelitian ini bertujuan untuk mengetahui karakteristik kimia kerupuk dengan penambahan tepung tulang ikan belida pada jumlah tertentu. Parameter yang diamati dalam penelitian ini adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar kalsium, kadar fosfor, dan tingkat kecerahan. Metode yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan penambahan tepung sebanyak 0% (K0), 5% (K1), 10% (K2), 15% (K3) dan 20% (K4) dengan tiga ulangan untuk masing-masing perlakuan. Hasil penelitian menunjukkan bahwa penambahan tepung tulang ikan belida tidak mempengaruhi kadar air kerupuk, tetapi berpengaruh terhadap kadar abu, kadar protein, kadar lemak, kadar kalsium, kadar fosfor serta tingkat kecerahan kerupuk ikan. Semakin besar penambahan tepung tulang ikan belida, semakin meningkatkan kadar abu, kadar kalsium, kadar fosfor dan tingkat kecerahan tetapi menurunkan kadar protein dan kadar lemak kerupuk. Hasil menunjukkan bahwa perlakuan K3 merupakan perlakuan terbaik dengan nilai kadar kalsium 5,64%. Kata Kunci : kalsium, kerupuk, tepung tulang ikan Abstract Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source which can be added to various food formulations such as keropok. The aim of this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content and whiteness. The method applied the experimental design was Completely Randomized Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder addition with three replications to each treatments. The results showed that the addition of belida bone powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein, fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result showed that K3 was the best treatment with 5.64% calcium content. Keywords: calcium, fishbone powder, keropok PENDAHULUAN pemanfaatan ikan belida hanya bagian Ikan belida merupakan ikan yang banyak dagingnya saja sedangkan bagian tulangnya dijumpai di Kalimantan Timur sebagai bahan belum dimanfaatkan. Salah satu pemanfaatan baku utama pembuatan amplang ikan. Namun tulang ikan adalah pengolahan tulang ikan Masyarakat Pengolahan Hasil Perikanan Indonesia 233 JPHPI 2016, Volume 19 Nomor 3 Karakteristik Kerupuk Ikan Fortifikasi, Kusumaningrum dan Asikin belida menjadi tepung tulang sebagai sumber adalah bahan yang mengandung karbohidrat kalsium. Hasil penelitian Kusumaningrum contoh tepung terigu, tepung beras, tepung et al. (2016) menunjukkan bahwa kadar ketan, tepung jagung, tepung ubi jalar dan kalsium tepung tulang ikan yang dilakukan tepung sagu. Berdasarkan bahan dasar dengan metode alkali (menggunakan NaOH) pembuatan kerupuk, secara nilai gizi kerupuk dengan proses presto selama tiga jam dan merupakan salah satu makanan sumber proses perebusan sebanyak empat kali karbohidrat. mempunyai kadar kalsium 31,31%. Hasil Kandungan gizi kerupuk sagu penelitian tersebut lebih tinggi dibandingkan berdasarkan hasil penelitian Pakaya et al. kadar kalsium tepung tulang ikan belida yang (2014) menunjukkan kadar karbohidrat dilakukan oleh Putranto et al. (2015). sebesar 41,77% sedangkan kadar proteinnya Pemanfaatan tepung kalsium dapat sebesar 2,13%. Kandungan gizi kerupuk dapat diaplikasikan ke dalam berbagai jenis produk ditingkatkan dengan penambahan bahan- pangan maupun non pangan. Fortifikasi bahan tertentu. Penggunaan bahan tambahan produk olahan merupakan salah satu upaya bertujuan untuk menambah nilai gizi, peningkatan nilai gizi pada suatu produk. menambah cita rasa, memperbaiki tekstur Wardani et al. (2012) menjelaskan bahwa dan penampakan. Penambahan daging ikan fortifikasi tepung tulang ikan tuna sebagai pada kerupuk dapat memperbaiki cita rasa sumber kalsium sebesar 5% meningkatkan yang khas serta menambah nilai gizi kerupuk tingkat kesukaan panelis terhadap donat khususnya sumber protein. Penambahan dengan kadar kalsium sebesar 0,95%. Mervina kalsium pada kerupuk dilakukan untuk et al. (2012) menambahkan tepung ikan lele menambah kandungan kalsium yang dapat dumbo kedalam formulasi biskuit sebagai membantu memenuhi kebutuhan kalsium makanan potensial untuk balita dengan gizi sehari-hari. kurang. Aplikasi tepung tulang ikan sebagai Penambahan tepung kalsium sumber kalsium pada biskuit juga dilakukan sebanyak 10% pada olahan kerupuk tidak oleh Pratama et al. (2014) dengan penambahan mempengaruhi tingkat kesukaan konsumen tepung hingga 20%. Menurut Sari et al. (Evawati 2010). Menurut Mustofa dan Suyanto (2013), penambahan tepung tulang ikan lele (2011), kadar kalsium kerupuk yang terbuat dapat secara efektif menambah kandungan dari onggok singkong meningkat dengan kalsium pada ssusu jagung. Rahmawati dan penambahan tepung kalsium dari cangkang Nisa (2015) dalam penelitiannya menjelaskan rajungan yaitu dari 0,67% menjadi 3,27%. bahwa penambahan tepung kalsium dari Kusumaningrum dan Asikin (2016) telah cangkang telur sebesar 15% meningkatkan meneliti karakteristik kerupuk tapioka yang kandungan kalsium cookies dengan kadar difortifikasi dengan tepung tulang ikan belida 4,22%. sebagai sumber kalsium. Hasil penelitiannya Salah satu makanan khas Indonesia menunjukkan bahwa penambahan tepung yang digemari oleh banyak kalangan kalsium dari tulang ikan belida sebanyak 15% masyarakat yaitu kerupuk karena rasanya meningkatkan kadar kalsium kerupuk tapioka yang renyah dan gurih. Menurut Koswara hingga dua kali lipatnya yaitu dari 2,81% (2009), kerupuk merupakan jenis makanan menjadi 5,87%. Penelitian ini bertujuan untuk kecil yang mengalami pengembangan menentukan karakteristik kimia kerupuk ikan volume membentuk produk yang porus dan yang difortifikasi kalsium dari tepung tulang mempunyai densitas rendah selama proses ikan belida. penggorengan. Kerupuk pada umumnya dibuat dari tepung tapioka sebagai sumber pati BAHAN DAN METODE dengan penambahan bumbu dan air untuk Bahan dan Alat membentuk adonan. Pati berfungsi sebagai Bahan utama yang digunakan adalah bahan pengikat dalam pembuatan kerupuk. tepung tulang ikan belida (Chitala sp.), Bahan pengikat yang biasa digunakan dalam tepung tapioka, dan ikan bandeng. Bahan- pembuatan kerupuk selain tepung tapioka bahan tambahan dalam pembuatan kerupuk 234 Masyarakat Pengolahan Hasil Perikanan Indonesia Karakteristik Kerupuk Ikan Fortifikasi, Kusumaningrum dan Asikin JPHPI 2016, Volume 19 Nomor 3 ikan meliputi soda kue, garam, gula dan digunakan dengan ditambahkan air sebanyak bawang putih. Peralatan yang digunakan 40% dari berat tepung tapioka. Adonan meliputi hotplate magnetic stirrer tipe HS10- dipanaskan dengan api kecil sambil diaduk- 2, laboratory oven tipe UNB 500, panci presto aduk hingga terbentuk pasta kental (seperti (merk National), food processor (merk Phillips) lem) kemudian diangkat dan ditambahkan dan timbangan analitik AR2140. tepung tulang ikan hingga tercampur merata. Setelah itu ditambahkan sisa tepung tapioka Metode Penelitian dan daging ikan yang sudah dilumat hingga Pembuatan Tepung Tulang Ikan terbentuk adonan yang kalis (tidak lengket Belida ditangan). Selanjutnya adonan dibentuk Pembuatan tepung tulang dilakukan memanjang dengan ukuran diameter kurang menurut metode (Kusumaningrum et al. lebih 2,5 cm dan panjang 12-15 cm. Selanjutnya 2016) yang diawali dengan membersihkan dimasukkan kedalam kantong plastik ukuran tulang ikan dari kotoran dengan air mengalir. ¼ kg kemudian dikukus selama 1-1,5 jam. Tulang tersebut direbus pada suhu 80°C Setelah matang dilakukan proses pendinginan selama 30 menit. Tulang yang telah direbus dengan cara disimpan pada lemari pendingin dicuci lagi dengan air bersih dan mengalir. selama 12 jam. Pengirisan kerupuk dengan Tulang dipresto selama tiga jam. Tahap ketebalan 1-3 mm kemudian dilakukan selanjutnya, proses perebusan sebanyak penjemuran dengan panas matahari hingga empat kali dengan lama waktu untuk masing- kering (2-3 hari). masing perebusan adalah 30 menit. Setelah proses perebusan selesai,
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