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ASHRI MUKTI BENITA

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Abstrak (Bhs. Indonesia)

Penelitian ini menggunakan pati garut, ikan tengiri, dan Eucheuma cottonii. Penelitian ini
bertujuan untuk : 1) mengetahui pengaruh proporsi pati : ikan tengiri terhadap aroma ikan pada
kerupuk yang dihasilkan; 2) mengetahui pengaruh penambahan rumput laut terhadap kenampakan
dan kesukaan kerupuk ikan tengiri yang dihasilkan; 3) menentukan interaksi dan kombinasi antara
penambahan rumput laut dan ikan tengiri terbaik yang menghasilkan kerupuk ikan dengan
kenampakan, aroma ikan, dan disukai panelis, serta memiliki kandungan kimia yang baik.
Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial. Faktor-faktor yang dicoba
yaitu Proporsi pati dengan daging ikan (b/b) terdiri atas 1 : 0,25 (A1), 1 : 0,50 (A2), 1 : 0,75 (A3),
dan penambahan rumput laut yang terdiri atas penambahan 0% (B1), 20% (B2), 40% (B3). Hasil
penelitian menunjukkan bahwa Kombinasi perlakuan proporsi pati-ikan 1 : 0,75 dan penambahan
rumput laut 20% menghasilkan kerupuk terbaik. Hasil perlakuan tersebut memiliki kenampakan
agak halus (2,44), aroma ikan agak terasa sampai terasa (3,36), dan disukai panelis (3,8), serta
memiliki kadar air 11,50% bb, kadar abu 2,91% bb, kadar lemak 2,35% bb, kadar protein 11,02%
bb, dan karbohidrat by difference 72,79% bb.

Abtrak (Bhs. Inggris)

The research used arrowroot starch, tengiri fish, and Eucheuma cottonii. This research
were aimed 1) to know proportional effects of starch and tengiri fish on fish aroma of the product;
2) to know effects of the seaweeds addition on appearance of the tengiri kerupuks produced; 3) to
determine interaction and combination between the best seaweeds addition and the tengiri fish
which produced the tengiri kerupuks with the best texture, appearance, fish aroma, and liked by
the panelist, and had good chemical content. This research used a factorial randomized block
design. Factors tested were the starch proportions with fish meat (w/w) consisting of 1 : 0.25
(A1), 1 : 0.50 (A2), and 1 : 0.75 (A3); and the addition of seaweeds comprising 0% (B1), 20%
(B2), and 40% (B3). Result of the research showed the treatment combination for the starch-fish
proportion of 1 : 0.75 and the addition of the seaweeds until 20% (A3B2) produced the best
kerupuks. This treatment resulted in moderately soft appearance (2.44), the fish aroma was
somewhat felt until felt (3.36), tended liked by the panelist (3.8); and had water content of 11.50%
wb, ash content of 2.91% wb, fat content of 2.35% wb, protein content of 11.02% wb, and
carbohydrate by difference of 72.79% wb.

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