ANALISIS KANDUNGAN GIZI DAN UJI HEDONIC PADA ABON TULANG IKAN BANDENG

Marine Fisheries Jurnal Teknologi dan Manajemen Perikanan Laut Pub Date : 2023-06-23 DOI:10.33096/joint-fish.v6i1.142

Kasmawati Kasmawati, Yusya Renilda, Z. Zulkifli, Andi Ade Ula Saswini, Andi Zakiah Safitri, Krisno Bimantoro

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Abstract

Milkfish products without thorns are processed that separate bones from fish meat so that barbed milkfish products are produced (BATARI). Fish thorn waste has not been utilized optimally and has the potential to pollute the environment, even though this waste can be used as shredded fish with high economic value. Shredded products will be received by the public if there is nutritional value information contained in shredded products. This study aims to determine the nutritional content (Proximate) and the percentage of panelists' level of preference for milkfish bone shredded products (hedonic). This research was carried out on March 2 – June 23, 2022, at the UMI Entrepreneurship Laboratory Laboratory. And proximate analysis of fats, proteins and at the Makassar Health Laboratory Center. The results of the shredded proximate test study based on bone type, the highest fat content was shredded fine bone (A) of 18.78%, followed by Hard bone (B) of 11.89% and the lowest in tu lang mix (C) of 9.83%. The highest protein content was found in shredded fine bone (A) of 29.56%, followed by mix bone (C) of 23.97% and the lowest in Hard Bone (B) of 14.8%. The highest calcium content value was found in shredded Hard Bone (B) at 20374.97 ug, followed by mixed bone (C) of 12754.52 ug and the lowest shredded fine bone (A) of 1384.93 ug. Organoleptic Test Results with Appearance Parameters, Panelists chose shredded A with a score of 71.4, followed by Shredded sample B (28.6%). and shredded sample C (42.9%). the level of preference for aroma in shredded B (57.1%) in shredded A (37.5%), and C ( ). Taste in shredded B (57.1%) in shredded A (37.5%), and (C). and texture in shredded B (57.1%) in shredded A (37.5%), and C conclusion The fat, protein and calcium content meet the quality requirements of shredded fish according to SNI. The level of consumer acceptance of color is more dominant in shredded soft bones while the smell, taste and texture are preferred in shredded hard bones

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没有刺的遮目鱼产品经过加工，将骨头从鱼肉中分离出来，从而生产出有刺遮目鱼产品(BATARI)。鱼刺废弃物虽然可以作为鱼丝利用，具有很高的经济价值，但并没有得到最优的利用，并且有可能污染环境。如果粉碎产品中含有营养价值信息，则粉碎产品将被公众接收。本研究旨在确定营养成分(比邻值)和小组成员对遮目鱼骨碎产品的偏好水平(享乐)的百分比。这项研究于2022年3月2日至6月23日在UMI创业实验室进行。并在望加锡健康实验室中心对脂肪，蛋白质进行了近似分析。基于骨型的肉丝近似试验研究结果显示，肉丝脂肪含量最高的是细骨(A)，为18.78%，其次是硬骨(B)，为11.89%，肉丝混合物(C)最低，为9.83%。蛋白质含量最高的是细骨(A)，为29.56%，其次是混合骨(C)，为23.97%，最低的是硬骨(B)，为14.8%。钙含量最高的是硬骨碎(B)，为20374.97 ug，其次是混合骨碎(C)，为12754.52 ug，最低的是细骨碎(A)，为1384.93 ug。带有外观参数的感官测试结果，小组成员选择撕碎的A，得分为71.4分，其次是撕碎的B，得分为28.6%。粉碎样品C(42.9%)。B肉丝对香气的偏好程度为57.1%，A肉丝为37.5%，C肉丝为37.5%。A肉丝(37.5%)中B肉丝口感(57.1%)，A肉丝(37.5%)中B肉丝口感(57.1%)，C肉丝口感(57.1%)。结论脂肪、蛋白质和钙含量符合SNI规定的鱼丝质量要求。消费者对软骨丝的接受程度以颜色为主，而对硬骨丝的接受程度以气味、味道和质地为主

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来源期刊

Marine Fisheries Jurnal Teknologi dan Manajemen Perikanan Laut

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审稿时长

10 weeks