Evaluasi Mutu Nutrisi dan Organoleptik Tepung Ikan yang Berasal dari Bagian Tubuh dan Kepala Ikan Lemuru
Authors: Farida Iftachul , Samanta Pinky Natalia , Maulana Habib 
Published: March 2024

ABSTRAK. Proses pengolahan ikan kaleng berbahan baku ikan lemuru dihasilkan limbah berupa jeroan, tulang, kepala, dan sirip yang berpotensi menjadi tepung ikan. Tujuan utama penelitian ini adalah mengetahui evaluasi mutu nutrisi dan organoleptik tepung ikan yang berasal dari bagian tubuh dan limbah kepala ikan lemuru. Tepung ikan yang diperoleh dianalisis dengan parameter rendemen, kadar air, kadar abu, protein, lemak, karbohidrat, TVB-N, dan organoleptik. Hasil tersebut dibandingkan dengan SNI 2715:2013 tentang tepung ikan-bahan baku pakan. Data diolah secara manual dan dianalisa secara deskriptif. Hasil penelitian menunjukkan bahwa hasil terbaik rendemen diperoleh pada tepung ikan yang berasal dari bagian tubuh lebih tinggi dibandingkan dengan limbah kepala ikan yaitu sebesar 23,06%, kadar air sebesar 9,22%, protein kasar sebesar 63,07%, kadar lemak sebesar 9,13%, karbohidrat sebesar 2,99%, dan kadar abu sebesar 16,42%, sedangkan hasil analisis TVBN pada tepung kepala ikan lebih rendah daripada tepung tubuh yaitu sebesar 53,32%. Hasil uji organoleptik dengan karakteristik kenampakan didapatkan hasil bahwa tepung tubuh memiliki warna yang lebih cerah dibandingan tepung kepala ikan. Namun pada karakteristik aroma, ukuran butiran dan adanya benda asing menunjukkan hasil yang tidak jauh berbeda. Berdasarkan hasil tersebut dapat disimpulkan bahwa kedua jenis tepung ikan yang terbuat dari bagian tubuh dan bagian kepala ikan lemuru memiliki potensi untuk dijadikan bahan baku pakan.Kata kunci: Limbah,pakan, rendemen, tepung ikan, TVB-N Evaluation of Nutritional and Organoleptic Quality of Fish Flour Derived from the Body and Head Parts of Lemuru Fish ABSTRACT. Process of processing canned fish made from lemuru fish, will be produced the waste such as offal, bones, heads and fins which have the potential to be turned into the fish meal. The main objective of this study was to determine the evaluation of nutritional and organoleptic quality of fish flour derived from the body and head waste of lemuru fish. The obtained fish meal was analyzed by parameters of fish meal yield, moisture content, ash content, protein, fat, carbohydrates, TVB-N, and organoleptic. Furthermore, these results are compared according to SNI 2715: 2013 about fish flour-feed raw material. Data is processed manually and analyzed descriptively. The results showed that the best results were obtained for the yield of fish flour derived from part of body which was higher than that of fish head waste which was 23.06%, water content was 9.22%, crude protein was 63.07%, fat content was 9.13%, carbohydrates by 2.99%, and ash content by 16.42%, while the results of TVBN analysis on fish head meal were lower than tubuh meal by 53.32%. In the organoleptic test results with the appearance characteristics, it was found that the body flour had a brighter color than the fish head flour, but the aroma characteristics, grain size and the presence of foreign particles showed results that were not much different. Based on these results it can be concluded that the two types of flour made from lemuru fish produced from a canning factory have the potential to be used as feed raw materials.