Sensory Evaluation and Protein Analysis of Catfish Stick
Abstract
Increasing the protein content of the sticks can be done by substituting catfish as a protein source. The purpose of the study was to determine the level of preference and protein content of fish sticks with catfish flour substitution. This research is an experimental study with a completely randomized design (CRD), consisting of 4 kinds of ratios of wheat flour and catfish flour, namely 100%:0%, 80%:20%, 70%:30%, 60%:40%. The level of preference was carried out on 25 semi-trained panelists and protein content using the Kjeldahl Method. Data analysis using Oneway ANOVA and Duncan's advanced test. The most preferred taste and color were fish sticks with the addition of 40% catfish flour while the most preferred texture and the odor was 30% catfish flour. Substitution of catfish flour on catfish sticks had a significant effect on taste, color, texture, and aroma (p<0.05) and the highest protein content is stick with an additional 40% of catfish flour, with a protein content of 24.65%. It is recommended to carry out further research on the shelf life of catfish sticks and their effect on taste, color, texture and odor.
References
[2] F. Zulkarnaen, E. Yulinda, and H. Arief, “Multiplier Effect Usaha Budidaya Ikan Patin (Pangasius Sutchi) di Desa Koto Mesjid Kecamatan XIII Koto Kampar Kabupaten Kampar Provinsi Riau,” Fak. Perikan. Dan Kelaut. Unversitas Riau, 8(5), pp. 1–12, 2019
[3] Roziana, Fitriani, and Y. Marlina, “Pengaruh Pemberian Mi Basah Ikan Patin Terhadap Intake Energi, Proteindan Berat Badan Siswa SD di Pekanbaru,” J. Nutr. Coll., 9(4), pp. 285–289, 2020
[4] E. R. Asih and Y. Arsil, “Tingkat Kesukaan Choux Pastry Kering dengan Substitusi Tepung Ikan Gabus,” GIZIDO, 12(1), pp. 36–44, 2020
[5] F. Pratiwi, “Pemanfaatan Tepung Daging Ikan Layang untuk Pembuatan Stik Ikan,” Ilmu Pangan, 5(6), 2013
[6] N. Rohmah, “Kajian Perbandingan Ikan Patin (Pangasius. Sp) dan Pati Jagung Serta Lama Pengeringan Terhadap Karakteristik Pasta Kering Jagung,” Fakultas Teknik Unpas, 2017
[7] A. Iqbal, E. Rochima, and I. Rostini, “Penambahan Telur Ikan Nilem Terhadap Tingkat Kesukaan Produk Olahan Stick,” J. Perikan. Dan Kelaut. Unpad, 7(2), pp. 150–155, 2016
[8] S. Kartika, H. Rahmawati, and Susilowati, “Stik Sepat Siam (Trichogaster pectoralis) Tinggi Protein dan Kalsium Fish Product Diversification,” JPHPI, 22(2), pp. 311–317, 2019
[9] S. Aryani and Norhayani, “Pengaruh Penambahan Rumput Laut (Eucheuma cottonii) pada Pengolahan Fishstick Ikan Toman (Channa micropeltes),” J. Ilmu Hewani Trop., 5(2), pp. 57–63, 2016
[10] I. Istianti, “Pengaruh Lama Penyimpanan Terhadap Karakteristik Kerupuk Ikan Sapu-Sapu,” IPB Univ. Sci. Repos., 2005
[11] F. Kusnandar, Kimia Pangan Komponen Makro, Jakarta: Dian Rakyat, 2010
[12] M. Nilnal, A. Titin, and Saptariana, “Eksperimen inovasi pembuatan stik bawang substitusi tepung tulang ikan bandeng,” Universitas Negeri Semarang, 2017
[13] A. Ningrum, N. Suhartatik, and L. Kurniawati, “Karakteristik Biskuit Dengan Substitusi Tepung Ikan Patin (Pangasius sp) Dan Penambahan Ekstrak Jahe Gajah (Zingiber officinale var. Roscoe),” J. Teknol. Dan Ind. Pangan, 2(1), 2017
[14] M. Nilmalasari and E. Asih, “Daya Terima Kue Kering Sagu Dengan Substitusi Tepung Ikan Patin (Pangasius Hypopthalmus),” JPK: Jurnal Proteksi Kesehatan, (6), pp. 52–63, 2017
[15] P. A. Arza and M. Tirtavani, “Pengembangan Crackers dengan Penambahan Tepung Ikan Patin [Pangasius hypophthalmus] dan Tepung Wortel [Daucus carota L.],” Penelit. Gizi Dan Makanan The J. Nutr. Food Res., 40(2), pp. 55–62, 2017
