PENGARUH PENAMBAHAN TEPUNG SISIK IKAN GURAMI (Osphronemus gouramy Lac.) TERHADAP KUALITAS FISIK DAN DAYA TERIMA KERUPUK BAWANG

ZHALZABILA TIYANA PUTRI, . (2025) PENGARUH PENAMBAHAN TEPUNG SISIK IKAN GURAMI (Osphronemus gouramy Lac.) TERHADAP KUALITAS FISIK DAN DAYA TERIMA KERUPUK BAWANG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (1MB)
	Text BAB I.pdf Download (392kB)
	Text BAB II.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB III.pdf Restricted to Registered users only Download (923kB) | Request a copy
	Text BAB IV.pdf Restricted to Registered users only Download (643kB) | Request a copy
	Text BAB V.pdf Restricted to Registered users only Download (370kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (340kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (2MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan tepung sisik ikan gurami pada pembuatan kerupuk bawang terhadap kualitas fisik dan daya terima kerupuk, sebagai makanan ringan / camilan yang popular di Indonesia. Penelitian ini dilakukan di Laboratorium Pengolaham Makanan, Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta sejak Januari 2023- Juli 2025. Penelitian diawali dengan pembuatan tepung sisik ikan gurami yang melalui proses pengayakan hingga 200 mesh. Kemudian tepung sisik ikan gurami dilakukan penambahan dengan persentase sebanyak 5%, 10%, dan 15% pada pembuatan kerupuk bawang. Penilaian terhadap kualitas fisik dilakukan dengan pengukuran daya kembang, ketebalan dan daya serap minyak sedangkan penilaian daya terima konsumen dinilai oleh 30 panelis agak terlatih dengan aspek warna, penampakan bentuk, rasa khas, rasa umami, aroma dan kerenyahan. Berdasarkan hasil uji Anova pada kualitas fisik menunjukkan bahwa tidak terdapat pengaruh atau perbedaan yang nyata pada pembuatan kerupuk bawang dengan penambahan tepung sisik ikan gurami sebanyak 5%, 10% dan 15%. Hasil pengujian hipotesis menggunakan uji Friedman dengan α=0.05, menunjukkan bahwa tidak terdapat pengaruh penambahan tepung sisik ikan gurami dengan persentase berbeda (5%, 10% dan 15%) dalam pembuatan kerupuk bawang terhadap daya terima kerupuk bawang pada aspek warna, rasa khas, rasa umami, aroma dan kerenyahan, sedangkan pada aspek penampakan bentuk menunjukkan terdapat pengaruh penambahan tepung sisik ikan gurami, sehingga persentase penambahan yang direkomendasikan adalah 10%.*****This study aims to analyze the effect of adding gourami fish scale flour in the production of garlic crackers on their physical quality and consumer acceptability, as a popular snack in Indonesia. The research was conducted at the Food Processing Laboratory, Home Economics Education Study Program, Universitas Negeri Jakarta, from January 2023 to July 2025. The study began with the preparation of gourami fish scale flour, which was sieved to a 200-mesh size. The flour was then added to the garlic cracker mixture in varying percentages of 5%, 10%, and 15%. Physical quality assessment was conducted by measuring expansion power, thickness, and oil absorption, while consumer acceptability was evaluated by 30 semi-trained panelists based on color, shape appearance, distinctive taste, umami flavor, aroma, and crispiness. Based on ANOVA results for physical quality, there was no significant effect or difference in the addition of gourami fish scale flour at 5%, 10%, and 15% levels. Hypothesis testing using the Friedman test at α = 0.05 showed no significant effect of different percentages of gourami fish scale flour addition on consumer acceptability in terms of color, distinctive taste, umami flavor, aroma, and crispiness. However, a significant effect was found on the shape appearance aspect. Therefore, the recommended percentage of gourami fish scale flour addition is 10%. Keywords: Gourami Fish Scale Flour, Garlic Crackers, Physical Quality, Consumer Acceptability

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes. ; 2). Dr. Ari Fadiati, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Zhalzabila Tiyana Putri .
Date Deposited:	12 Aug 2025 01:58
Last Modified:	12 Aug 2025 01:58
URI:	http://repository.unj.ac.id/id/eprint/59888

Actions (login required)

View Item