PENGARUH PENAMBAHAN GLUKOMANAN SEBAGAI PENGENYAL ALAMI TERHADAP KUALITAS FISIK DAN DAYA TERIMA TEKWAN IKAN PATIN (PANGASIUS SP.)

MUHAMMAD RAZIN, . (2024) PENGARUH PENAMBAHAN GLUKOMANAN SEBAGAI PENGENYAL ALAMI TERHADAP KUALITAS FISIK DAN DAYA TERIMA TEKWAN IKAN PATIN (PANGASIUS SP.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mempelajari dan menganalisis pengaruh penambahan glukomanan sebagai pengenyal alami terhadap kualitas fisik dan daya terima tekwan ikan patin. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Agustus 2022 hingga Januari 2024. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Sampel penelitian yang digunakan adalah tekwan ikan patin penambahan glukomanan sebanyak 1%, 2%, dan 3%, kemudian diuji kepada 30 panelis agak terlatih yang menilai keseluruhan aspek. Berdasarkan hasil uji hipotesis statistik dengan menggunakan uji Friedman menunjukkan bahwa tidak terdapat pengaruh penambahan glukomanan sebagai pengenyal alami terhadap daya terima tekwan ikan patin sebanyak 1%, 2%, dan 3% ditinjau dari aspek warna, rasa asin, umami, aroma ikan patin, aroma amis, kekenyalan, kelengketan di gigi, dan kehalusan permukaan dalam. Berdasarkan hasil uji hipotesis statistik uji kualitas fisik dengan menggunakan uji Anova menunjukkan bahwa terdapat pengaruh penambahan glukomanan sebagai pengenyal alami pada tekwan ikan patin terhadap kualitas fisik tingkat kekenyalan sebanyak 1%, 2%, dan 3% pada pembuatan tekwan ikan patin. Dilanjutkan dengan uji Duncan yang menunjukkan bahwa setiap perlakuan memiliki perbedaan yang nyata. Kesimpulan dari penelitian ini adalah merekomendasikan tekwan ikan patin penambahan glukomanan sebanyak 1% untuk dikembangkan dalam pemanfaatan pengenyal alami. This research aims to study and analyze the effect of adding glucomannan as a natural thickening agent on the physical quality and acceptability of catfish tekwan. The study was conducted in the Food Processing Laboratory of Culinary Art Education Study Program Jakarta State University. The research period extended from August 2022 to January 2024. The method employed in this research is an experimental method. The research samples consisted of catfish tekwan with the addition of glucomannan at 1%, 2%, and 3%, which were then evaluated by 30 moderately trained panelists who assessed various aspects. Based on the results of statistical hypothesis testing using the Friedman test, it was found that there was no significant effect of adding glucomannan as a natural thickening agent on the acceptability of catfish tekwan at 1%, 2%, and 3% levels concerning color, salty taste, umami, catfish aroma, fishy aroma, elasticity, stickiness in teeth, and surface smoothness. The results of the statistical hypothesis testing for physical quality using the Anova test indicated that there was an impact of adding glucomannan as a natural thickening agent to catfish tekwan regarding the level of elasticity at 1%, 2%, and 3% in the production of catfish tekwan. Followed by the Duncan test, which revealed significant differences between each treatment. In conclusion, this research recommends developing catfish tekwan with the addition of 1% glucomannan for the utilization of natural thickening agents.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, M.Sc. 2). Dr. Ir. Alsuhendra, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 21461 not found.
Date Deposited:	31 Jan 2024 02:52
Last Modified:	31 Jan 2024 02:52
URI:	http://repository.unj.ac.id/id/eprint/43879

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