MUTU SENSORI FUKIEN IKAN KEMBUNG BANJAR DENGAN SUBSTITUSI TEPUNG TALAS BELITUNG (XANTHOSOMA SAGITTIFOLIUM) SEBAGAI BAHAN PENGIKAT

WAHYU PAMUNGKAS, . (2025) MUTU SENSORI FUKIEN IKAN KEMBUNG BANJAR DENGAN SUBSTITUSI TEPUNG TALAS BELITUNG (XANTHOSOMA SAGITTIFOLIUM) SEBAGAI BAHAN PENGIKAT. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis mutu sensori fukien ikan kembung dengan substitusi tepung talas belitung sebagai bahan pengikat. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta dari bulan Februari 2025 sampai bulan Juni 2025. Penelitian ini menggunakan metode eksperimen dengan substitusi tepung talas belitung persentase 4%, 6%, dan 8%. Uji mutu sensori dilakukan oleh 10 panelis terbatas yang terdiri 5 orang dosen ahli Program Studi Sarjana Pendidikan Tata Boga dan Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan dan 5 orang panelis industri. Aspek yang diuji yaitu warna bagian dalam, rasa ikan kembung, rasa talas belitung, rasa gurih, aroma ikan kembung segar, aroma talas belitung, dan tekstur bagian dalam. Berdasarkan hasil penelitian fukien ikan kembung substitusi tepung talas belitung menyatakan bahwa persentase 4% mempunyai warna bagian dalam putih krem (4,9), terasa ikan kembung (4,7), tidak terasa talas belitung (4,2), terasa gurih (4,8), beraroma ikan kembung segar (4,6), dan tekstur kenyal (4,5). Sedangkan pada fukien ikan kembung substitusi tepung talas belitung persentase 6% mempunyai warna bagian dalam krem keabuan (4,3), cukup terasa ikan kembung (4,1), agak terasa ikan talas belitung (3,5), cukup terasa gurih (4,3), cukup beraroma ikan kembung segar (4,2), tidak beraroma talas belitung (4), dan tekstur cukup kenyal (4). Sedangkan pada fukien ikan kembung substitusi tepung talas belitung persentase 8% mempunyai warna bagian dalam krem keabuan (4,1), cukup terasa ikan kembung (4,2), cukup terasa ikan talas belitung (3,4), cukup terasa gurih (4), cukup beraroma ikan kembung segar (4,4), agak beraroma talas belitung (3,5), dan tekstur agak kenyal (3,3). Berdasarkan hasil tersebut, maka dapat disimpulkan bahwa substitusi talas belitung persentase 4% memiliki nilai rata-rata tertinggi dan mutu sensori terbaik pada aspek rasa, warna, aroma, dan tekstur. Berdasarkan penelitian ini, tepung talas belitung berpengaruh pada mutu sensori fukien, seperti warna bagian dalam yang semakin gelap, dan tingkat kekenyalan fukien yang menurun. Sehingga, penggunaan tepung talas belitung pada produk fukien atau sejenisnya tidak dapat digunakan dengan persentase yang tinggi. ***** This study aims to analyze the sensory quality of indian mackerel fukien with the substitution of belitung taro flour as a binding agent. This study was conducted at the Food Processing Laboratory of the Applied Undergraduate Program of Culinary Arts and Food Service Management, Faculty of Engineering, Jakarta State University from February 2025 to June 2025. This study used an experimental method with a substitution of belitung taro flour at a percentage of 4%, 6%, and 8%. The sensory quality test was carried out by 10 limited panelists consisting of 5 expert lecturers from the Undergraduate Program of Culinary Arts Education and Applied Undergraduate Program of Culinary Arts and Food Service Management and 5 industrial panelists. The aspects tested were the inner color, the taste of mackerel, the taste of belitung taro, the savory taste, the aroma of fresh mackerel, the aroma of belitung taro, and the inner texture. Based on the research results of fukien indian mackerel substituted with Belitung taro flour, it was stated that the 4% percentage had a creamy white interior color (4.9), tasted of mackerel (4.7), did not taste of Belitung taro (4.2), tasted savory (4.8), had a fresh mackerel aroma (4.6), and a chewy texture (4.5). While in fukien mackerel substituted with Belitung taro flour, the 6% percentage had a grayish cream interior color (4.3), had a moderately mackerel aroma (4.1), had a moderately Belitung taro aroma (3.5), had a moderately savory taste (4.3), had a moderately fresh mackerel aroma (4.2), did not have a Belitung taro aroma (4), and had a moderately chewy texture (4). Meanwhile, in fukien mackerel fish substituted with Belitung taro flour at a percentage of 8%, the inside color is greyish cream (4.1), the mackerel can be tasted quite well (4.2), the Belitung taro can be tasted quite well (3.4), the savory taste is quite good (4), the aroma of fresh mackerel is quite good (4.4), the aroma of Belitung taro is quite good (3.5), and the texture is quite chewy (3.3). Based on these results, it can be concluded that the substitution of Belitung taro at a percentage of 4% has the highest average value and the best sensory quality in the aspects of taste, color, aroma, and texture. Based on this study, Belitung taro flour affects the sensory quality of fukien, such as the darker inner color, and the level of elasticity of fukien decreases. Therefore, the use of Belitung taro flour in fukien products or similar cannot be used at a high percentage.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Annis Kandriasari, S.Pd., M.Pd. ; 2). Efrina, S.TP., M.Sc.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Wahyu Pamungkas .
Date Deposited:	12 Aug 2025 03:09
Last Modified:	12 Aug 2025 03:09
URI:	http://repository.unj.ac.id/id/eprint/60033

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