Pengaruh Perbandingan Tepung Terigu, Tepung Kedelai, dengan Tepung Sagu dan Penambahan Udang Rebon Terhadap Mutu Stik Udang Rebon

Abstract

This research conducted to determine the effect of ratio of wheatflour, soy flour with sago flour our and the addition of boiled shrimp on the quality of sticks of rebon shrimps. This research was conducted at the Food Technology Laboratory and Food Chemistry Analysis Laboratory, Faculty of Agriculture, Universitas Sumatera Utara, Medan, using a completely randomized design with 2-factors namely the ratio of wheat flour, soy flour with sago flour (P): P1= 50%:40%:10%, P2= 50%:30%:20%, P3= 50%:20:30%, P4= 50%:10%:40%. and the addition of rebon shrimps(K): K1=5%, K2=10%, K3=15%, and K4= 20%. The parameters analyzed were moisture content, ash content, fat content, protein content, carbohydrate content, fiber content, hedonic organoleptic values of color, flavor, taste, texture, and general acceptance values. The results showed a higher ratio of sago flour increased the water content. Because sago flour contains higher water content than wheat flour and soy flour. The higher the addition of rebon shrimp, the higher the water content, ash content, protein content, and fat content because shrimp contain high minerals and protein.The interaction of the two factors gave a significantly different effect on the hedonic value of taste, aroma and crispness. Based on protein content, the hedonic values of flavor, aroma, and crispness of the addition of 20% rebon shrimp and the ratio of 50% wheat flour, 10% soy flour with 40% sago starch produced the best quality of rebon shrimp sticks.

Penelitian ini dilakukan untuk mengetahui perbandingan tepung terigu, tepung kedelai, dengan tepung sagu dan penambahan udang rebon teradap mutu stik udang rebon. Penelitian ini dilakukan di Laboratorium Teknologi Pangan dan Laboratorium Analisis Kimia Bahan Pangan, Fakultas Pertanian Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap (RAL) faktorial 2 faktor yaituperbandingan tepung terigu : tepung kedelai : tepung sagu (P): P1=50%:40%:10%, P2= 50%:30%:20%, P3= 50%:20%:30%, P4= 50%:10%:40%. Faktor kedua yaitu penambahan udang rebon (K): K1= 5%, K2= 10%, K3=15%, K4= 20%. Parameter yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat, nilai hedonik warna, aroma, rasa, kerenyahan dan penemrimaan umum. Hasil penelitian menunjukkan perbandingan tepung sagu lebih tinggi akan meningkatkan kadar air. karena tepung sagu mengandung kadar air yang lebih tinggi dari tepung terigu dan tepungkedelai. Semakin tinggi penambahan udang rebon maka semakin tinggi kadar lemak, kadar air, kadar protein, dan kadar abu karena udang rebon mengandung mineral dan protein yang tinggi. Interaksi perlakuan kedua faktortersebut membuktikan pengaruh yang berbeda nyata terhadap nilai hedonik rasa, aroma dan kerenyahan. Berdasarkan kadar protein, nilai hedonik rasa, aroma dan kerenyahan penambahan udang rebon 20% dan perbandingan 50% tepung terigu, 10% tepung kedelai, 40% tepung sagu menghasilkan stik udang rebon dengan mutu terbaik.