UJI FISIK KIMIA DAN SENSORI KERUPUK IKAN TEMBANG (Sardinella sp.) DENGAN SUBTITUSI TEPUNG UBI JALAR PUTIH (Ipomea batatas L.)
Authors: Sukma Sukma , Hermanto Hermanto , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

Physico-chemical and sensory analysis of sardinella (Sardinella sp.) crackers with substitution of white sweet potato (Ipomea batatas L.) ABSTRACT The aims of this study were to determine the effect of the addition of tembang fish meat (Sardinella sp.) And white potato flour (Ipomea batatas L.) substitution on the chemical and sensory physical tests of tembang fish crackers. This study used a Completely Randomized Design (CRD) consisting of three treatments, namely S1 (DI 25%: 0% TUJ: 75% TT), S2 (DI 25%: 5% TUJ: 70% TT), S3 (DI 25 %: TUJ 10%: TT 65%) and S4 (AT 25%: TUJ 15%: TT 60%) and repeat three times. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) test at a 95% significance level. The results obtained show a real effect on sensory value which includes appearance, and a very significant effect on sensory value which includes aroma and taste. The best results for sensory assessment were in the S1 treatment which had a taste value of 8.37 and a aroma of 7.82 while the best treatment for a texture of 7.26 and a crispness of 4.42 were found in the S1 treatment and revealed 8.51. The results showed a protein content of 23.75%, a moisture content of 3.78% and a crude fiber content of 5.23%. The results of the physical development volume test showed the best value, namely S1 treatment with a development volume value of 1.49%. Keywords: Crackers, Sardinella fish (Sardinella sp.), Ipomea batatas L, physical test, chemical test and sensory testABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan daging ikan tembang (Sardinella sp.) dan subtitusi tepung ubi jalar putih (Ipomea batatas L.) terhadap uji fisik kimia dan sensori kerupuk ikan tembang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu perlakuan S1(DI 25% : TUJ 0% : TT 75%), S2 (DI 25% : TUJ 5% : TT 70%), S3(DI 25% : TUJ 10% : TT 65%) dan S4(DI 25% : TUJ 15% : TT 60%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi kenampakan, dan pengaruh sangat nyata terhadap nilai sensori yang meliputi aroma dan rasa. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan S1 dimana memiliki nilai rasa 8,37 dan aroma 7,82 sedangkan perlakuan terbaik untuk tekstur 7,26 dan kerenyahan 4,42 terdapat pada perlakuan S1 dan kenampakkan 8,51. Hasil penelitian menunjukkan kadar protein tertinggi 23,75%, kadar air tertinggi 3,78% dan kadar serat kasar tertinggi 5,23%. Hasil uji fisik volume pengembangan menunjukkan nilai terbaik yaitu perlakuan S1 dengan nilai volume pengembangan 1,49%.Kata kunci: Kerupuk, ikan tembang (Sardinella sp.), Ipomea batatas L, uji fisik, uji kimia dan uji sensori