Karakteristik Fisikokimia dan Organoleptik Crabstick Ikan Bandeng Instan (Kajian Proporsi Tepung Koro Pedang Putih, Tepung Tapioka, Pati Jagung dengan Penambahan Karagenan)

Finani, Nadira Ismiyatul (2025) Karakteristik Fisikokimia dan Organoleptik Crabstick Ikan Bandeng Instan (Kajian Proporsi Tepung Koro Pedang Putih, Tepung Tapioka, Pati Jagung dengan Penambahan Karagenan). Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Crabstick or imitation crab meat is a processed seafood product produced from surimi through the addition of fillers, flavoring agents, and colorants. Jack bean (Canavalia ensiformes) is one of the local bean commodities that contains high protein so it is an opportunity to replace wheat flour. The addition of tapioca starch and corn starch in fish jelly products aims to improve texture, increase gel strength. This instant milkfish crabstick uses hydrocolid material, namely carrageenan as a stabilizer and gelling agent.This study aims to determine the best treatment combination between the proportions of koro pedang flour, tapioca flour, and corn starch, as well as the addition of carrageenan in producing good quality instant crabsticks. This study used a completely randomized design with two factor, namely the proportion of jack bean flour, tapioca flour, and corn starch (10:70:20, 20:50:30, and 30:30:40) and the concentration of carrageenan addition (1.5%, 2.5%, 3.5% w/b). Observation data were analyzed using Two Way ANOVA with a significant level of 5%, if there was a real interaction between the two treatments then DMRT 5% further test was conducted. The best treatment was obtained in the treatment of the proportion of koro pedang flour, tapioca flour, and corn starch (20:50:30) and the addition of 2.5% carrageenan which obtained a moisture content of 11.049%; ash content 3.67%; fat content 4.84%; protein content 31.89%; starch content 31.92%; carbohydrate content 48.47%; rehydration ratio 106.97%; rehydration time 12.2 minutes, cooking time 7.21 minutes, folding test with grade AA, chewiness 873.52 gf, and hardness of 1283.72 gf. Organoleptic test salty taste 3.27 (clear), savory taste 3.8 (strong), umami taste 4.27 (strong), nutty taste 1.33 (very weak), distinctive aroma of milkfish 4.33 (strong), languid aroma 0.87 (very weak), chewiness 3.93 (strong), hardness 1.33 (very weak). Keywords: Instant crabstick, Jack bean flour, Protein, Carrageenan, Rehydration.

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Rosida, Dedin Finatsiyatull	NIDN0725127002	dedin.tp@upnjatim.ac.id
Thesis advisor	Putra, Andre Yusuf	NIDN0017128905	andreyusuf.tp@upnjatim.ac.id

Subjects:

Q Science > Q Science (General)

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Nadira Ismiyatul Finani

Date Deposited:

14 Mar 2025 06:57

Last Modified:

14 Mar 2025 06:57

URI:

https://repository.upnjatim.ac.id/id/eprint/35716