Analisis Mutu Kimia dan Sensori Abon Berbahan Baku Ikan Barakuda (Sphyraena putnamae) dan Kluwih (Artocarpus communis) pada Berbagai Rasio Berat

Abstract

Barracuda fish has a soft textured meat, a savory taste, and a fairly high protein content. Processing of barracuda fish as shredded has so that to improve the fibrous texture it is necessary to add kluwih. This study aims to determine the variation in the weight ratio of barracuda fish and kluwih to the chemical and sensory quality of shredded barracuda fish and kluwih, and to determine the right/appropriate weight ratio of barracuda fish and kluwih so that shredded barracuda fish is produced with good and favorable characteristics and in accordance with shredded quality standards. This study used a completely randomized design with a single factor. The treatments used were differences in the weight ratio of barracuda fish consisting of 150:0 g, 135:15 g, 120:30 g, 105:45 g, 90:60 g, and 75:75 g. The resulting product was subjected to chemical quality analysis including moisture content, ash content, fat content, protein content, carbohydrate content, crude fiber content, as well as sensory analysis including color, aroma, taste, texture, and overall. The results showed that the differences in the weight ratio of barracuda fish and kluwih in making shredded fish had an average moisture content of 4.16 ± 0.29% - 5.69 ± 0.26%; ash content 2.62±0.02%-2.72±0.02%; fat content 18.69 ± 0.03% -21.34 ± 0.03%; protein content 19.02 ± 0.06% -33.49 ± 0.05%; carbohydrate content 38.30 ± 0.27% -53.99 ± 0.31%; crude fiber content 0.78 ± 0.04% -0.91 ± 0.03%; hedonic color 4.37 ± 1.28-5.80 ± 1.05 (neutral-rather like); hedonic aroma 4,50±1,27-5,27±0,98 (neutral-rather like); hedonic taste 4.50 ± 1.30-5.63 ± 0.77 (neutral-rather like); hedonic texture 4.63 ± 1.54-5.80 ± 0.76 (neutral-rather like); and hedonic overall 4,73±1,31-5,70±0,70 (neutral-rather like). Based on the results of ANOVA analysis, the difference in the weight ratio of barracuda fish and kluwih had a significant effect on moisture content, ash content, fat content, protein content, carbohydrate content, and crude fiber content. The best formulation was found in treatment A5 with a weight ratio of barracuda fish and kluwih of 90:60 g.