Karakteristik Mutu Bakso Ikan Tuna dengan Penambahan Tepung Agar-Agar

Abstract

The quality of fish balls is one of the indicators used in the food industry, this study aims to analyze the best quality of tuna fish balls with the addition of gelatin flour by increasing the analysis of water content, ash content, crude fiber content and organoleptic. The method that will be used in this research is descriptive exploratory with 4, namely the addition of agar-agar flour (T0), the addition of 6g of gelatin flour (T1), the addition of 8g of agar-agar flour (T2) and the addition of 10g of agar-agar flour (T3 ). The results of data analysis showed that the addition of agar-agar flour was able to improve the quality of tuna fish balls, the addition of 10g agar-agar flour was the best treatment with a round and neat shape of meatballs with a distinctive smell of tuna and jelly with a strong gel texture and does not break when folded, water content is 72.57%, ash content is 0.62%, crude fiber is 29.61%.

Keywords:    Tuna fish balls, water content, ash content, crude fiber, organoleptic, gelatinous flour.

Peningkatan mutu bakso ikan merupakan salah satu indikator yang digunakan dalam industri pangan, penelitian ini bertujuan menganalisis karakteristik mutu terbaik bakso ikan tuna dengan penambahan tepung agar-agar dengan menganalisis kadar air, kadar abu, kadar serat kasar dan organoleptik. Metode yang akan digunakan dalam penelitian ini adalah deskriptif eksploratif dengan 4 perlakuan yaitu tanpa penambahan tepung agar-agar (T0), penambahan tepung agar-agar 6g (T1), penambahan tepung agar-agar 8g (T2) dan penambahan tepung agar-agar 10g (T3). Data hasil analisis menunjukkan bahwa penambahan tepung agar-agar mampu meningkatkan mutu dari bakso ikan tuna, perlakuan penambahan tepung agar-agar 10g merupakan perlakuan yang terbaik dengan bentuk bakso yang bulat dan rapi dengan aroma bau khas ikan tuna dan agar-agar dengan tekstur gel yang kuat dan tidak patah bila dilipat, kadar air 72,57%, kadar abu 0,62%, serat kasar 29,61%.

Kata kunci:  Bakso ikan tuna, kadar air, kadar abu, serat kasar, organoleptik, tepung agar-agar.