DHIAN PRIYAN RAGA, . (2024) PENGARUH PENGGUNAAN GLUKOMANAN SEBAGAI PENGENYAL ALAMI TERHADAP KUALITAS FISIK DAN DAY TERIMA KAMABOKO IKAN LELE DUMBO (Clarias gariepenus). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Kamaboko adalah produk olahan surimi ikan dari Jepang yang berbentuk setengah silinder dan bersifat kenyal. Penelitian ini memodifikasi kamaboko dengan penggunaan glukomanan sebagai pengenyal alami sebanyak 2%, 3% dan 4%. Penelitian ini dilakukan di Universitas Negeri Jakarta dari Maret 2022 sampai dengan Juli 2024. Proses pembuatan kamaboko ikan lele dumbo dengan penggunaan glukomanan dimulai dari pemilihan ikan, persiapan alat dan bahan, pembersihan ikan dari duri dan kulit ikan serta pemfiletan ikan, pelumatan ikan, perendaman lumatan ke dalam larutan air garam dan es, pemerasan air larutan garam, pencetakan, pengukusan, perendaman air es, dan diakhiri di penyimpanan. Produk yang dihasilkan diuji kualitas fisiknya dengan menguji kekenyalan dengan Tekstur Profile Analyzer (TPA). Berdasarkan hasil uji kekenyalan ditemukan bahwa kamaboko ikan lele dumbo dengan penggunaan glukomanan 2%, 3%, dan 4% tidak memiliki perbedaan yang nyata antara 3 penambahan glukomanan tersebut. Kemudian diuji daya terima konsumen kepada 30 panelis agak terlatih yang merupakan mahasiswa pendidikan tata boga Universitas Negeri Jakarta yang sudah lulus mata kuliah penilaian organoleptik. Penilaian meliputi aspek warna, aroma ikan, aroma amis, rasa gurih, rasa asin, tekstur saat dikunyah, kehalusan permukaan, dan kekenyalan. Kesimpulan dari penelitian ini adalah berdasarkan hasil diketahui bahwa kekenyalan penambahan gulukomanan sebanyak 2%, 3%, dan 4% tidak berbeda nyata. Pada uji daya terima diketahui bahwa 3% glukomanan disukai pada aspek aroma ikan, aroma manis, rasa gurih, rasa asin, tekstur saat dikunyah, kehalusan permukaan, kekenyalan sedangkan aspek warna dan aroma ikan disukai pada produk kamaboko dengan penambahan glukomanan 2%. Oleh karena itu, direkomendasikan penggunaan 3% glukomanan sebagai pengenyal alami. Kamaboko is a Japanese fish surimi product shaped like a semi-cylinder and known for its chewy texture. This study modified kamaboko by incorporating glucomannan as a natural gelling agent in concentrations of 2%, 3%, and 4%. The research was conducted at Universitas Negeri Jakarta from March 2022 to July 2024. The kamaboko production process using catfish surimi with glucomannan involved selecting the fish, preparing equipment and materials, cleaning the fish from bones and skin, filleting the fish, grinding the fish, soaking the ground fish in a saltwater and ice solution, draining the saltwater solution, molding, steaming, chilling in ice water, and finally storage. The physical quality of the resulting products was assessed by testing the texture using a Texture Profile Analyzer (TPA). The results showed no significant difference in chewiness among kamaboko samples with 2%, 3%, and 4% glucomannan. Additionally, consumer acceptance was evaluated with 30 trained panelists who were students of culinary education at Universitas Negeri Jakarta and had completed a course in organoleptic assessment. The evaluation covered aspects such as color, fish aroma, fishy smell, savory taste, saltiness, texture during chewing, surface smoothness, and chewiness. The conclusion of the study is that there was no significant difference in chewiness among the 2%, 3%, and 4% glucomannan additions. The consumer acceptance test indicated that 3% glucomannan was preferred for fish aroma, sweet smell, savory taste, saltiness, texture during chewing, surface smoothness, and chewiness, while 2% glucomannan was favored for color and fish aroma. Therefore, the use of 3% glucomannan is recommended as a natural gelling agent.
Item Type: | Thesis (Sarjana) |
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Additional Information: | 1). Dr. Ir. Alsuhendra, M.Si 2). Dr. Rusilanti, M.Si |
Subjects: | Tata Boga > Gastronomi Tata Boga |
Divisions: | FT > S1 Pendidikan Tata Boga |
Depositing User: | Dhian Priyan Raga . |
Date Deposited: | 06 Aug 2024 02:14 |
Last Modified: | 06 Aug 2024 02:14 |
URI: | http://repository.unj.ac.id/id/eprint/48683 |
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