Update Artikelilmiah: 6394

WIDHYANUA SARJANA ARYANDARI, SST

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Abstrak (Bhs. Indonesia)

Lembaga jagung yang bebas off flavor berpotensi untuk dimanfaatkan sebagai bahan pembuatan chips. Pembuatan chips dari tepung lembaga jagung memiliki kendala rasa agak pahit. Salah satu cara untuk menutupi flavor tersebut dengan penambahan tepung teri. Penelitian ini bertujuan untuk 1) Menghilangkan off flavor lembaga jagung 2) Mengurangi bau amis pada ikan teri 3) Menentukan proporsi tepung lembaga jagung, tapioka, dan teri yang paling optimal untuk menghasilkan chips yang disukai panelis sekaligus membandingkan sifat sensori, sifat fisik maupun kimia chips lembaga jagung yang dihasilkan. Penelitian ini menggunakan metode eksperimental meliputi tahap 1a yaitu penghilangan off flavor lembaga jagung, tahap 1b yaitu penghilangan bau amis pada teri, serta tahap 2 yaitu aplikasi pembuatan chips. Penghilangan off flavor lembaga jagung adalah dengan perlakuan perebusan (hot water blanching) dalam konsentrasi NaCl 0,5%, 1%, 1,5%, dan 2% selama 1 menit, 5 menit, dan 9 menit. Penghilangan bau amis pada teri menggunakan perlakuan perendaman dalam konsentrasi jahe 2%, 4%, dan 6% selama 1 jam, 2 jam , 3 jam, dan 4 jam. Pembuatan chips dilakukan dengan menggunakan tepung tapioka, tepung lembaga jagung bebas off flavor, dan tepung teri bebas bau amis dengan proporsi berat 50:45:5 (A1), 60:35:5 (A2), dan 70:25:5 (A3) dan waktu perebusan chips 60 menit, 75 menit, dan 90 menit. Data variabel sensori penghilangan off flavor maupun variabel sensori chips lembaga jagung dianalisis dengan uji Friedman dilanjutkan dengan uji perbandingan ganda. Data variabel fisik dianalisis dengan ANOVA dan dilanjutkan dengan DMRT pada taraf kepercayaan 95%. Hasil penelitian menunjukkan lembaga jagung yang direbus dengan NaCl 1% selama 5 menit merupakan kombinasi paling optimum dalam penghilangan off flavor pahit, sedangkan perendaman ikan teri pada konsentrasi jahe 4% selama 2 jam merupakan kombinasi paling optimum dalam penghilangan bau amis. Interaksi perlakuan komposisi tepung dan lama perebusan berpengaruh nyata terhadap volume pengembangan, sangat nyata terhadap absorbsi minyak, warna, cita rasa, tekstur, kesukaan, dan tidak nyata terhadap aroma lembaga jagung. Kombinasi chips terbaik dari perlakuan proporsi tapioka, tepung lembaga jagung, dan tepung teri 70:25:5 (A3) dengan perebusan 90 menit (B1) menghasilkan chips lembaga jagung dengan volume pengembangan 122,7%; daya absorbsi minyak 13,91%; warna 3,3 (kuning agak kecokelatan); cita rasa 3,1 (enak); tekstur 3,3 (renyah); aroma lembaga jagung 3,8 (tidak tajam); kesukaan 3,1 (suka); kadar air 13,2%; kadar abu 4,49%; kadar protein total 6,65%; kadar lemak total 2,41%; kadar karbohidrat 86,46%; dan kadar serat kasar 3,99%.

Abtrak (Bhs. Inggris)

Corn germ which free from off flavor is potential to be used as a food stuff for chips. Making chips from corn germ flour have constraint that is rather bitter taste. To mask the unpleasant flavor is conducted with addition of anchovy fish flour. This research aims are 1) To eliminate the off flavor from corn germ 2) To eliminate the fishy smell of anchovy 3) To determine the best treatment proportion of tapioca, corn germ flour, dan anchovy flour for producing chips as well as comparing the sensory, physical, and chemical of the product.
The research method was experimental which done by phase 1a was eliminating the off flavor from corn germ, 1b eliminating the fishy smell on anchovy, and the second phase was application of the food stuff on making chips. Eliminating off flavor on corn germ was done by hot water blanching in concentration NaCl 0.5%, 1%, 1.5%, and 2% during 1 minute, 5 minute, dan 9 minute then observed the sensory blanched corn germ include bitter taste and the saltiness by 15 panelists. Eliminating of fishy smell on anchovy was done by immersion in grated ginger of concentration 2%, 4%, and 6% during 1, 2, 3, and 4 hour then observed the sensory characteristics include fishy smell and ginger smell by 15 panelists. Making chips was done by proporstion of tapioca, corn germ flour free from off flavor, and anchovy flour free from fishy smell with w/w proportion 50:45:5 (A1), 60:35:5 (A2), and 70:25:5 (A3) during boiling of the chips 60, 75, and 90 minutes. The sensory characteristics neither eliminating off flavor nor chips corn germ sensory was analyzed by using Friedman test and advanced with multiple comparison test. The physical characteristics was analyzed by using ANOVA and advanced with DMRT with 95% rate.
The result showed that corn germ boiled by hot water blanching in NaCl concentration 1% during 5 minutes was the best combination in eliminating the off flavor bitter taste, as well as immersion the anchovy fish in concentration in 4% during 2 hours was the best combination in eliminating the fishy smell. The treatment interaction between proportion of flour and boiling period influenced on swelling volume, oil absorption, colour, flavor, texture, hedonic value, and not influenced on corn germ aroma. The best combination from proportion tapioca, corn germ, and anchovy fish was 70:25:5 (A3) with duration of boiling 90 minutes (B1). It resulted 122.7% swelling volume, 13.91% oil absorption, 3.3 colour (yellow brown), 3.1 flavor (good), 3.3 texture (crispy), 3.8 corn germ aroma (not strong), 3.1 hedonic value (like), water content was 13.2%, ash content was 4.49%, total protein content was 6.65%, total fat content was 2.41%, carbohydrate content was  86,46%, and crude fiber content was 3.99%.

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