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ITSNA NUR UMAIROH

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Abstrak (Bhs. Indonesia)

Kerang sumpil (Faunus ater) merupakan moluska Gastropoda yang banyak ditemukan di perairan payau, muara sungai, dan tambak di Indonesia, dengan populasi yang cenderung meningkat namun belum dimanfaatkan secara optimal sebagai bahan pangan sehingga berpotensi menjadi limbah perikanan dan mencemari lingkungan pesisir. Di sisi lain, kerupuk merupakan makanan ringan khas Indonesia yang sangat digemari masyarakat, namun kerupuk berbahan dasar tepung tapioka umumnya memiliki keterbatasan nilai gizi, terutama kandungan protein. Dengan kandungan protein kerang sumpil yang cukup tinggi, pemanfaatannya sebagai bahan tambahan kerupuk berpotensi meningkatkan nilai gizi produk sekaligus memberikan alternatif pengolahan sumber daya perairan lokal. Namun, penambahan daging kerang sumpil dan lama pengukusan diduga memengaruhi karakteristik fisikokimia dan sensoris kerupuk yang dihasilkan, sehingga diperlukan penelitian untuk menentukan kombinasi keduanya yang menghasilkan karakteristik terbaik. Penelitian ini bertujuan untuk menentukan kombinasi penambahan daging kerang sumpil dan lama pengukusan yang menghasilkan kerupuk dengan karakteristik terbaik, serta mengetahui karakteristik fisikokimia dan sensoris kerupuk formula terbaik yang meliputi kadar protein, tekstur, dan tingkat kesukaan konsumen. Penelitian ini merupakan penelitian eksperimental menggunakan metode Response Surface Methodology (RSM) tipe Central Composite Design (CCD) dengan bantuan perangkat lunak Design Expert 13. Dua faktor perlakuan yang digunakan adalah persentase penambahan daging kerang sumpil (10%, 20%, 30%) dan lama waktu pengukusan (45, 60, 90 menit), dengan rancangan sebanyak 13 run perlakuan (4 titik faktorial, 4 titik aksial, dan 5 titik pusat) serta kadar protein sebagai respon utama. Analisis ANOVA dilakukan untuk memilih model matematis terbaik (linear, 2FI, kuadratik, atau kubik), dilanjutkan dengan optimasi numerik berbasis fungsi desirability untuk menentukan kondisi proses optimum, serta validasi dengan membandingkan nilai prediksi dan hasil aktual. Kerupuk formula optimum kemudian dianalisis proksimat (kadar air, protein, lemak, abu, dan karbohidrat), karakteristik fisik (kerenyahan menggunakan texture analyzer dan daya kembang), serta uji sensoris menggunakan metode hedonik terhadap atribut kenampakan, aroma, rasa, tekstur, dan penerimaan keseluruhan, dibandingkan dengan kerupuk kontrol (tanpa penambahan daging kerang). Analisis data dilakukan melalui uji t dan ANOVA menggunakan IBM SPSS Statistics versi 26. Hasil penelitian menunjukkan bahwa model linear terpilih sebagai model terbaik untuk respon kadar protein (p = 0,0016; lack of fit tidak signifikan; R² =0,7231), dengan persentase daging kerang berpengaruh sangat signifikan terhadap kadar protein (p = 0,0007), sedangkan waktu pengukusan tidak berpengaruh signifikan (p = 0,1292). Kondisi proses optimum diperoleh pada penambahan daging kerang 30% dan waktu pengukusan 90 menit, dengan nilai desirability 0,866 dan prediksi kadar protein 3,679%, yang setelah divalidasi menghasilkan kadar protein aktual sebesar 3,25% (persen validasi 88,36%). Karakteristik kerupuk kerang sumpil formula optimum meliputi kadar air 2,28%, kadar abu 1,74%, kadar protein 3,25%, kadar lemak 25,14%, kadar karbohidrat 67,59%, nilai kekerasan (hardness) 484,94 gf, dan daya kembang 83,30%, di mana sebagian besar parameter telah memenuhi persyaratan SNI 8646-2018. Hasil uji sensoris menunjukkan nilai kenampakan 7,46; aroma 8,3; rasa 8,6; tekstur 8,7; dan penerimaan keseluruhan 7,77, seluruhnya memenuhi persyaratan mutu sensori SNI 2346:2015 (nilai minimal 7). Hasil ini membuktikan bahwa penambahan daging kerang sumpil sebesar 30% dengan waktu pengukusan 90 menit mampu meningkatkan nilai gizi kerupuk sekaligus menghasilkan produk dengan mutu dan tingkat penerimaan konsumen yang baik.

Abtrak (Bhs. Inggris)

Faunus ater, commonly known as sumpil shellfish, is a gastropod mollusk widely found in brackish waters, river estuaries, and ponds across Indonesia. Its population tends to increase over time, yet it remains underutilized as a food resource, posing a risk of becoming fishery waste that could pollute coastal ecosystems. Meanwhile, crackers are a popular traditional Indonesian snack, but those made primarily from tapioca starch generally have limited nutritional value, particularly in protein content. Given the relatively high protein content of sumpil shellfish, its use as an additional ingredient in crackers has the potential to enhance the nutritional value of the product while providing an alternative use for local aquatic resources. However, the amount of shellfish meat added and the steaming duration were suspected to affect the physicochemical and sensory characteristics of the resulting crackers, necessitating research to determine the optimal combination of both factors. This study aimed to determine the optimal combination of sumpil shellfish meat addition and steaming duration that produces crackers with the best characteristics, as well as to examine the physicochemical and sensory characteristics of the best formula, including protein content, texture, and consumer acceptance.

This research was an experimental study employing the Response Surface Methodology (RSM) with a Central Composite Design (CCD), assisted by Design-Expert 13 software. Two treatment factors were used: the percentage of sumpil shellfish meat addition (10%, 20%, 30%) and steaming duration (45, 60, 90 minutes), resulting in 13 experimental runs (4 factorial points, 4 axial points, and 5 center points), with protein content as the main response. ANOVA was conducted to select the best mathematical model (linear, 2FI, quadratic, or cubic), followed by numerical optimization based on the desirability function to determine the optimum process conditions, and validation by comparing predicted and actual values. The optimum cracker formula was then analyzed for proximate composition (moisture, protein, fat, ash, and carbohydrate content), physical characteristics (crispness using a Texture Analyzer and expansion rate), and sensory attributes using a hedonic test on appearance, aroma, taste, texture, and overall acceptance, compared to a control cracker (without shellfish meat addition). Data were analyzed using t-tests and ANOVA with IBM SPSS Statistics version 26.

The results showed that the linear model was selected as the best model for the protein content response (p = 0.0016; non-significant lack of fit; R² = 0.7231), with the percentage of shellfish meat having a highly significant effect on protein content (p = 0.0007), while steaming duration had no significant effect (p = 0.1292). The optimum process conditions were obtained at 30% shellfish meat addition and 90 minutes of steaming, with a desirability value of 0.866 and a predicted protein content of 3.679%, which upon validation yielded an actual protein content of 3.25% (validation percentage of 88.36%). The characteristics of the optimum sumpil shellfish cracker formula included a moisture content of 2.28%, ash content of 1.74%, protein content of 3.25%, fat content of 25.14%, carbohydrate content of 67.59%, hardness value of 484.94 gf, and an expansion rate of 83.30%, with most parameters meeting the requirements of SNI 8646-2018. Sensory evaluation results showed scores of 7.46 for appearance, 8.3 for aroma, 8.6 for taste, 8.7 for texture, and 7.77 for overall acceptance, all of which met the sensory quality requirements of SNI 2346:2015 (minimum score of 7). These findings demonstrate that the addition of 30% sumpil shellfish meat with a 90-minute steaming duration successfully improves the nutritional value of crackers while producing a product with good quality and consumer acceptance.

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