KARAKTERISTIK ABON IKAN LELE SANGKURIANG (Clarias gariepinus sp) DENGAN PENAMBAHAN SERAT BUAH NANAS MADU(Ananas comosus L. Merr)

NICE, ARDIANA (2023) KARAKTERISTIK ABON IKAN LELE SANGKURIANG (Clarias gariepinus sp) DENGAN PENAMBAHAN SERAT BUAH NANAS MADU(Ananas comosus L. Merr). Diploma thesis, UIN RADEN INTAN LAMPUNG.

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Abstract

ABSTRAK Abon ikan ini merupakan jenis makanan kering yang diawetkan, yang berasal dari olahan daging ikan lele sangkuriang, dan serat buah nanas madu yang memiliki kandungan serat dan gizi yang baik sehingga dimanfaatkan sebagai bahan tambahan dalam pembuatan abon. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan serat buah nanas madu (Ananas comosus L. Merr) terhadap karakteristik proksimat dan organoleptik (rasa, aroma, tekstur, dan warna) pada abon ikan lele sangkuriang (Clarias gariepinus sp). Metode yang digunakan yaitu kuantitatif dengan desain penelitian Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu: P1 (100% Ikan lele sangkuriang: kontrol), P2 (75% Ikan lele sangkuriang + 25% Serat buah nanas madu), P3 (50% Ikan lele sangkuriang + 50% Serat buah nanas madu) dan P4 (25% Ikan lele sangkuriang + 75% Serat buah nanas madu). Teknik analisis data berupa uji ANOVA dan dilakukan uji lanjutan uji DMRT. Hasil penelitian menunjukkan bahwa penambahan serat buah nanas madu berpengaruh terhadap karakteristik proksimat dan organoleptik (rasa, aroma, tekstur, dan warna) pada abon ikan lele sangkuriang. Penambahan serat buah nanas madu pada abon ikan lele sangkuriang yang lebih disukai oleh panelis pada uji organoleptik yaitu pada perlakuan P2 (25% serat buah nanas dan 75% ikan lele sangkuriang). Kandungan proksimat pada perlakuan P2 yaitu kadar air 11,24%, kadar abu 5,95%, kadar serat kasar 20,24%, kadar protein 9, 54% dan kadar lemak 23,79%. Uji organoleptik pada P2 yaitu warna (4,64), rasa (4,77), aroma (4,73) dan tekstur (4,76). Kata kunci: Abon, buah nanas madu, ikan lele sangkuriang. iv ABSTRACT Shredded fish is a type of preserved dry food, which comes from processed sangkuriang catfish meat, and honey pineapple fiber which has good fiber and nutrition content so it is used as an additional ingredient in making shredded fish. This study aims to determine the effect of adding honey pineapple (Ananas comosus L. Merr) fruit fiber on proximate and organoleptic characteristics (taste, aroma, texture, and color) of shredded sangkuriang catfish (Clarias gariepinus sp). The method used was quantitative with a completely randomized design (CRD) consisting of 4 treatments, namely: P1 (100% sangkuriang catfish: control), P2 (75% sangkuriang catfish + 25% honey pineapple fiber), P3 (50% sangkuriang catfish + 50% honey pineapple fiber) and P4 (25% sangkuriang catfish + 75% honey pineapple fiber). The data analysis technique was in the form of an ANOVA test and a follow-up test of the DMRT test was carried out. The results showed that the addition of honey pineapple fruit fiber affected the proximate and organoleptic characteristics (taste, aroma, texture, and color) of shredded catfish sangkuriang. Panelists preferred the addition of honey pineapple fiber to shredded sangkuriang catfish in the organoleptic test, namely the P2 treatment (25% pineapple fiber and 75% sangkuriang catfish). The proximate content in the P2 treatment was 11.24% moisture content, 5.95% ash content, 20.24% crude fiber content, 9.54% protein content, and 23.79% fat content. Organoleptic tests on P2 were color (4.64), taste (4.77), aroma (4.73), and texture (4.76). Keywords: Shredded fish, honey pineapple, sangkuriang catfish.

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