Diana, Adella Farah (2025) KAJIAN PROPORSI IKAN KEMBUNG (Rastrelliger kanagurta) DAN JAMUR TIRAM (Pleurotus ostreatus) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI BAKSO IKAN DENGAN PENAMBAHAN BUBUR RUMPUT LAUT. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Indonesian people have long been familiar and liked meatball products. However, beef-based meatballs contain relatively high levels of saturated fatty acids and cholesterol, which are risk factors for various diseases. Therefore, an alternative to beef is needed, such as Indian mackerel (Rastrelliger kanagurta). Indian mackerel is a type of fish rich in animal protein and low in fat, while the use of oyster mushrooms contain plant-based protein and dietary fiber, which can enhance the nutritional value of fishballs. Seaweed contains hydrocolloids that have the ability to bind water, stabilize, and form gels, making it a necessary additive to improve the chewy texture of fishballs. This study aimed to determine the effect of different proportions of Indian mackerel and oyster mushrooms combined with the addition of seaweed paste on the physicochemical and sensory properties of fishballs. The research employed a Completely Randomized Design (CRD) with a two-factor factorial pattern and three replications. The first factor was the proportion of Indian mackerel to oyster mushrooms (90:10, 70:30, and 50:50). The second factor was the type of seaweed used Eucheuma cottonii, Gracilaria sp., and Ulva lactuca. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level, and when significant interactions were observed, further testing was conducted using Duncan's Multiple Range Test (DMRT) at the 5% level. The best treatment was obtained with the 90:10 proportion of Indian mackerel to oyster mushrooms and the addition of Eucheuma cottonii seaweed poridge, which yielded the following results: moisture content of 73.11%; ash content of 1.45%; protein content of 12.44%; fat content of 2.05%; carbohydrate content of 10.94%; crude fiber content of 4.07%; emulsion stability of 99.31%; chewiness of 887.95 gf; and hardness of 1229.62 gf. Sensory evaluation scores were as follows: salty taste 3.27; savory taste 3.73; umami taste of fish 4.20; seaweed flavor 2.13; fish aroma 4.07; seaweed aroma 1.87; cream color 4.27; brown color 0.73; green color 0.40; chewiness 4.33; and hardness 1.53.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | ADELLA FARAH DIANA | ||||||||||||
| Date Deposited: | 22 Sep 2025 02:44 | ||||||||||||
| Last Modified: | 22 Sep 2025 02:44 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43131 |
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