Pengaruh Ukuran Partikel Terhadap Kandungan Fisikokimia Tepung Ikan Gabus (Channa striata)

The Effect of Particle Size on Physicochemical Content of Snakehead Fish (Channa striata) Flour

Authors

  • Rahmaniar Rahmaniar Politeknik Pertanian Negeri Pangkajene Kepulauan
  • Gabriella Sherly Rombe Universitas Hasanuddin
  • Firman Shanty Galung Balai Pengkajian Teknologi Pertanian Nusa Tenggara Timur

DOI:

https://doi.org/10.30605/perbal.v11i1.2257

Keywords:

ikan gabus, tepung, pengayakan

Abstract

Ikan gabus (Channa striata) merupakan salah satu produk perikanan di Indonesia yang memiliki manfaat fungsional. Beberapa tahun ini ikan gabus dikembangkan menjadi produk antara yakni tepung ikan gabus sehingga lebih efektif dan efisien untuk dimanfaatkan ke dalam berbagai produk turunan seperti makanan/minuman suplemen, biskuit/cookies, bubur instan, pasta macaroni dll. Pembuatan tepung ikan gabus terdiri atas beberapa tahap yaitu pembersihan, pemisahan daging, pengeringan, penepungan, dan pengayakan.  Ukuran tepung ikan gabus ditentukan saat proses pengayakan. Penelitian ini bertujuan untuk mengetahui pengaruh ukuran ikan gabus setelah proses pengayakan terhadap kandungan fisikokimia tepung ikan gabus. Penelitian ini dilaksanakan di Laboratorium Pengembangan Produk, Prodi Ilmu dan Teknologi Pangan Universitas Hasanuddin dan di Laboratorium Quality Control SMK SMTI Makassar. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan faktorial tunggal. Faktorial tunggal yang digunakan yaitu metode pengayakan dengan variasi perlakuan (60, 80, 100) mesh. Parameter yang diamati meliputi kadar air, kadar protein, kadar lemak, kadar abu, daya serap air dan daya serap minyak. Hasil penelitian ini menunjukkan bahwa perlakuan pada ukuran tepung ikan gabus 60 mesh, 80 mesh, dan 100 mesh yang dihasilkan tidak berpengaruh nyata terhadap parameter kadar air, kadar protein, kadar lemak, kadar abu, daya serap air dan daya serap minyak.

Snakehead fish (Channa striata) is one of the fishery products in Indonesia that has functional benefits. In recent years, snakehead fish has been developed into products such as snakehead fish flour for more effectiveness and efficiency for various products such as food/beverage supplements, biscuits/cookies, instant complementary feeding, macaroni pasta, etc. The production of snakehead fish flour consists of several stages; washing, deboning, drying, flouring, and sieving. The size of the snakehead fish flour is determined during the sieving process. The purpose of this study is to ascertain the impact of snakehead fish flour size on its physicochemical composition following sifting. This research was conducted at the Product Development Laboratory, Departement  of Food Science and Technology, Hasanuddin University and at the Quality Control Laboratory at SMK SMTI Makassar. The research design used was a completely randomized design with a single factorial. The single factorial used (60, 80, 100) mesh sieving method. Parameters observed included moisture content, protein content, fat content, ash content, water absorption, and oil absorption. The results of this study showed that the treatment of the size of snakehead fish flour 60 mesh, 80 mesh, and 100 mesh produced did not significantly affect the parameters of moisture content, protein content, fat content, ash content, water absorption, and absorption.

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Published

2023-02-15

Issue

Vol. 11 No. 1 (2023): PERBAL: Jurnal Pertanian Berkelanjutan

Section

Articles

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