TINGKAT KESUKAAN CHOUX PASTRY KERING DENGAN SUBSTITUSI TEPUNG IKAN GABUS

  • Esthy Rahman Asih Poltekkes Kemenkes Riau
  • Yuliana Arsil Jurusan Gizi Poltekkes Kemenkes Riau

Abstract

One of the local food ingredients that can be used as a source of protein is cork fish. Cork fish can be processed into flour, which can reduce damage and increase added value. This fish meal can be prepared into various snacks, one of which is a crispy choux pastry. Higher protein content with the substitution of cork fish flour in this crispy choux pastry has the potential to be a high-protein snack. This study aims to determine the sensory evaluation of crispy choux pastry formulation with cork fish meal substitution. The experimental design used in this study was CRD (Complete Randomized Design). The formulation of cork fish meal substitution in the production of crispy choux pastry is 0, 15, 30 and 45%. The resulted choux pastry was tested on the sensory evaluation at 30-semi-trained panellists. The results showed that the substitution of cork fish flour had a significant effect on the color, aroma and texture preference parameters. The substitution of cork fish flour in making crispy choux pastry by 15% is the best treatment with a color preference level value (5.80); taste (5,33); aroma (5,27); and texture (6.53).

References

AOAC. (2005). Official Methods of Analysis. USA: Assosiation of Official Chemist. Inc.
Arsa, M. (2016). Proses Pencoklatan (Browning Process) Pada Bahan Pangan. Denpasar.
Assadad, L., Hakim, A. R., & Widianto, T. N. (2015). Mutu Tepung Ikan Rucah Pada Berbagai Proses pengolahan. In Seminar Nasional Tahunan XII Hasil Penelitian Perikanan dan Kelautan (pp. 53–62). Yogyakarta.
Betari, K. D., & Pangesthi, L. T. (2016). Pemanfaatan Tepung Tiwul Tawar Instan Sebagai Substitusi Tepung Terigu Dalam Pembuatan Sus Kering. E-Journal Boga, 5(1), 168–174.
BSN. SNI Tepung Ikan, Pub. L. No. SNI 01-2715-1996 (1996). Indonesia.
Fatmawati, & Mardiana. (2014). Analisa Tepung Ikan Gabus Sebagai Sumber Protein. Octopus, 3, 235–243.
Handoyo, W. T., & Assadad, L. (2016). Karakterisasi Proses Produksi dan Kualitas Tepung Ikan di Beberapa Pengolahan Skala Kecil. In Seminar Nasional Tahunan XIII hasil Penelitian Perikanan dan Kelautan (pp. 197–206). Yogyakarta.
Kusumawardhani, T., Mexitalia, M., & Kosnadi, L. (2006). Pemberian Diet Formula Tepung Ikan Gabus ( Ophiocephalus striatus ) pada Sindrom Nefrotik, 8(3), 251–256.
Ningrum, A. D., Suhartatik, N., & Kurniawati, L. (2016). Karakteristik Biskuit Dengan Substitusi Tepung Ikan Patin (Pangasius sp) dan Penambahan Ekstrak Jahe Gajah (Zingiber officinale var. Roscoe). Jurnal Teknologi Dan Industri Pangan, 2(1), 53–60.
Nugroho, H. I., Dewi, E. N., & Rianingsih, L. (2016). Pengaruh Penambahan Tepung Daging Ikan Lele Dumbo (Clarias gariepinus) Terhadap Nilai Gizi Roti Tawar. J. Peng. & Biotek. Hasil Pi., 5(4), 11–19.
Ratnasari, Y., & Pangesthi, L. T. (2014). Pengaruh Substitusi Mocaf (Modified Cassava Flour) dan Jumlah Air Terhadap Hasil Jadi Choux Paste. E-Jurnal Boga, 03, 141–148.
Sari, D. K., Marliyati, S. A., Kustiyah, L., Khomsan, A., & Gantohe, T. M. (2014). Uji Organoleptik Formulasi Biskuit fungsional Berbasis Tepung ikan Gabus ( Ophiocephalus striatus ). Agritech, 34(2), 120–125.
SNI, B. S. N. (1992). SNI 01-2891-1992: Cara Uji Makanan dan Minuman. Jakarta.
Wulansari, P. D. (2016). Pengaruh Penggunaan Tepung Jagung (Zea mays L.) Sebagai Bahan Komposit Tepung Terigu Terhadap Kualitas Choux Pastry Kering. Universitas Negeri Semarang.
Published
2020-09-15
How to Cite
Asih, E., & Arsil, Y. (2020). TINGKAT KESUKAAN CHOUX PASTRY KERING DENGAN SUBSTITUSI TEPUNG IKAN GABUS. Jurnal GIZIDO, 12(1), 36-44. https://doi.org/https://doi.org/10.47718/gizi.v12i1.911

Most read articles by the same author(s)