Karakteristik Snack Ekstrusi dengan Penambahan Grit Ikan Gabus (Channa striata)
DOI:
https://doi.org/10.31850/jgt.v11i1.854Keywords:
fish cork, soil physical, soil chemistry, hedonic, snacksAbstract
Snack food is one type of product produced by extrusion technology. Generally, extruded snack products are high in carbohydrates and low in protein because the main ingredients used are ingredients with high starch content, such as corn and rice. The protein content of extruded snack products can be increased by adding high-protein ingredients such as snakehead fish. The addition of snakehead fish to snack products can affect the physical and chemical characteristics of the resulting snack. The research aimed to study the effect of the size and concentration of fish grit on the physical characteristics (hardness, fracturability, color, expansion ratio), chemical (moisture content), and hedonic of the extruded snack product with the addition of snakehead fish grit. The study used a factorial completely randomized design consisting of 2 factors, namely factor A (fish grit size) in 3 levels (10, 12, and 20 mesh) and factor B (fish grit percentage) in 2 levels, namely (10%, and 15%). ). As a comparison (control) snacks were used without the addition of fish grit. All treatments were carried out 2 times. The size and concentration of fish grit did not affect the physical characteristics of the extruded snack, either hardness, fracture, or expansion ratio, except that the color of the extruded snack was influenced by the size of the fish grit but not influenced by the concentration or interaction between the size and concentration of the fish grit. The results of the sensory analysis showed that the combination of size and concentration of fish grit did not affect the panelists' acceptance of the sensory parameters of appearance, color, aroma, and texture but did affect the taste parameters.
References
[AOAC] Association of Ofiicial Analytical Chemist. (2005). Official Method of Analysis of The association of Official Analytical of Chemist. Arlington, Virginia, USA: Published by The Association of Official Analytical Chemist, Inc.
Apriani, R.N. (2009). Mempelajari Pengaruh Ukuran Partikel Dan Kadar Air Tepung Jagung Serta Kecepatan Ulir Ekstruder Terhadap Karakteristik Snack Ekstrusi. (Skripsi, Fakultas Teknologi Pertanian, Institut Pertanian Bogor).
Asikin, A.N., Kusumaningrum I. (2017). Edible portion dan kandungan kimia ikan gabus (channa striata) hasil budidaya kolam di Kabupaten Kutai Kartanegara, Kalimantan Timur. ZIRAA’AH, 42(3), 158-163.
Badan Standardisasi Nasional (BSN). (2011). SNI 2346-2011 tentang Pedoman pengujian organoleptik dan atau sensori pada produk perikanan. BSN. Jakarta.
Badan Standardisasi Nasional (BSN). (2015). SNI 2886- 2015 tentang Makanan Ringan Ekstrudat. BSN. Jakarta.
Chaiyakul, S., Wuttijumnong, P., Jangchud, A., & Winger, R.J. (2008). Effect of protein content and extrusion process on sensory and physical properties of extruded high-protein, glutinous rice-based snack. Kasetsart J. Nat. Sci, 42, 182 – 190.
Chasanah, E., Nurilmala, M., Purnamasari, A.R., & Fithriani, D. (2015). Komposisi kimia, kadar albumin dan bioaktivitas ekstrak protein ikan gabus (Channa striata) alam dan hasil budidaya. JPB Kelautan dan Perikanan,10(2), 123–132.
Fang, Y., Ji, J., Zhang, J., Liu, S., Liu, J., Ding, Y. (2019). Effect Of Extrusion Cooking On physicochemical properties of tuna meat-based extrudates. Food Sci. Technol, Campinas, 39(3), 627-634.
Fellows, P. (2009). Food Processing Technology: Principles and Practices. Third edition. Woodhead Publishing Limited and CRC Press LLC. Oxford Cambridge New Delhi, 2100.
Jozinovic, A., Subaric, D., Ackar, D., Babic, J., Planinic, M., Pavokovic, M,. & Marijana-Blazic M.(2012). Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates. J. Food Sci. Technol, 4(2), 95-101.
Lawton, J.W., Davis A.B., and Behnke K.C. 1985. High temperature, short-time extrusion of wheat gluten and bra-like fraction. Cereal Chem. 62: 267-269.
Lindriati, T., Handayani, S. (2018). Teknologi Ekstrusi dalam Pengolahan Pangan. Caremedia Comucation, Gresik, 120.
Mesquita, C.B., Leonel, M., & Mischan, M. (2013). Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Journal of Food Science and Technology, 33 (3), 404-410.
Muchtadi, T.R., Purwiyatno, Basuki A. (1988). Teknologi Pemasakan Ekstrusi. LSI Institut Pertanian Bogor, Bogor.
Nasir, S.Q., & Harijono. (2018). Pengembangan snack ekstrusi berbasis jagung, kecambah kacang tunggak dan kecambah kacang kecipir dengan linear programming. Jurnal Pangan dan Agroindustri, 6 (2), 74-85.
Nurilmala, M., & Hidayat, T. (2014). Fortifikasi ikan patin pada snack ekstrusi. Jurnal Pengolahan Hasil Perikanan Indonesia,17(2), 175 – 185.
Peksa, A., Kita, A., Carbonell-Barrachina, A.A, Miedzianka, J., Kolniak-Ostek, J., Tajner-Czopek, A., Rytel, E., Siwek, A., Miarka, D., & Drozdz, W. (2016). Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions. Journal of Food Science and Technology, 72, 26-36.
Polina. (1995). Studi pembuatan produk ekstrusi dari campuran jagung, sorghum, dan kacang hijau. (Skripsi. Fakultas Teknologi Pertanian. Insitut Pertanian Bogor).
Prastari, C., Yasni, S., & Nurilmala, M. (2017). Karakteristik protein ikan gabus yang berpotensi sebagai antihiperglikemik. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 413 – 423.
Purnomo, E.H. (2014). Texture Of Snack Food. Majalah Foodreview Indonesia vol. IX no. 07.
Salahudin, F., & Syamsixman. (2010). Pengaruh bahan pengisi terhadap mutu snack food ekstrudat dari padatan kedelai industri tahu. Biopropal Industri, 01(02), 18-23.
Shahmohammadi, H.R., Jamilah, B., Russly, A.R. & Noranizan, M.A. (2016). Optimization of puffed corn-fish snack extrusion conditions using response surface methodology. International Food Research Journal, 23(4), 1685-1693.
Sugiyono, Mariana, E., & Yulianto, A. (2013). Pembuatan crackers jagung dan pendugaan umur simpannya dengan pendekatan kadar air kritis. Jurnal Teknologi dan Industri Pangan, 24(2), 129-137.
Suryanti, Haryati, S., Putra, A.N., & Heryana, R. (2018). Karakteristik Makanan Ringan Ekstrudat Dari Kepala Udang Vannamei (Litopenaeus Vannamei). JPB Kelautan dan Perikanan 13(1), 61-70.
Utari, K.S.T., Dewi, E.N., & Romadhon. (2016). Sifat fisika kimia fish snack ekstrusi ikan nila (Oreochromis niloticus) dengan penambahan grit buah lindur (Bruguiera gymnorrizha). Jurnal Pengolahan & Bioteknologi Hasil Perikanan, 5(4), 33 - 42.
Witono, Y. (2014). Teknologi Flavor Alami. Buku Pustaka Radja, Surabaya, 153.
Yonata, A., & Iswara, I. (2016). Efek Toksik Konsumsi Monosodium Glutamate. Majority, 5(3), 100 – 104.
Downloads
Published
Issue
Section
License
Copyright (c) 2022 JURNAL GALUNG TROPIKA
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1.png)
.png)
