Research article
ANALISIS PROKSIMAT DAN ORGANOLEPTIK KERUPUK DENGAN PENAMBAHAN TEPUNG TULANG IKAN TUNA (Thunnus sp)
Received 14 September 2021, Published 23 September 2021, Available online 1 October 2021, Version of Record 20 March 2022.
Abstract
Abstrak. Limbah padat hasil industri pengolahan ikan Tuna (Thunnus sp) menghasilkan jumlah limbah yang sangat melimpah dan belum termanfaatkan dengan baik, padahal salah satu jenis limbahnya yaitu tulang ikan memiliki kandungan gizi proksimat yang tinggi. Tepung tulang ikan Tuna merupakan salah satu pemanfaatan pengolahan limbah tulang ikan yang cocok dijadikan sebagai bahan tambahan pembuatan kerupuk untuk menambah nilai proksimat pada produk. Oleh karena itu, dilakukan penelitian untuk mengetahui kandungan proksimat dan organoleptik kerupuk dengan penambahan tepung tulang ikan Tuna. Dari penelitian ini, didapatkan hasil pengujian organoleptik (hedonik) tertinggi diraih pada perlakuan penambahan tepung tulang ikan tuna sebanyak 5% yang selanjutnya dilakukan uji proksimat dengan nilai kadar air sebesar 7,89%, kadar abu 23,26%, kadar lemak 5,21%, kadar karbohidrat 58,4% dan kadar protein 5,24%. Sedangkan kerupuk tanpa penambahan tepung tulang ikan Tuna memiliki nilai kadar air sebesar 7,40%, kadar abu 14,06%, kadar lemak 4,21%, kadar karbohidrat 70,86% dan kadar protein 3,47%. Hasil tersebut menunjukkan bahwa kandungan proksimat terutama kadar protein, lemak dan mineral pada kerupuk dengan penambahan tepung tulang ikan Tuna lebih tinggi jika dibandingkan dengan kerupuk tanpa penambahan tepung tulang ikan Tuna.
Keywords
Funding Information
Politeknik Kelautan dan Perikanan Pangandaran
Declarations
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Competing interest
No conflict of interest has been declared by the authors.
Supplementary files
Data sharing not applicable to this article as no datasets were generated or analysed during the current study, and/or contains supplementary material, which is available to authorized users.
Bibliographic Information
Cite this article as:
-
Submitted
14 September 2021 -
Revised
20 March 2022 -
Accepted
Not available -
Published
23 September 2021 -
Issue date
31 October 2021
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Discipline(s)
Teknologi Hasil Perikanan, Pengolahan ikan, Pemanfaatan limbah hasil perikanan, Bioteknologi perikanan kelautan, kimia Pangan, Teknologi Pangan
Copyright
Nusaibah-Nusaibah, Pengolahan hasil perikanan dan kelautan, Bioteknologi, Bioenergi, Bioprocess. Department Marine Processing Product, Marine and Fisheries Polytechnic of Pangandaran, Jl. Raya Babakan KM 02, Desa Babakan, Kec. Pangandaran, Kab. Pangandaran. 46393, Indonesia.
nunus.hokudai@gmail.com, 
Google Scholar Profile
This article is distributed under the terms of the Creative Commons Attribution-ShareAlike 4.0 International License, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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