PENGARUH PENAMBAHAN KELUWIH MUDA (Artocarpus camasi) TERHADAP DAYA TERIMA, KADAR PROTEIN, DAN KADAR AIR ABON BELUT (Monopterus albus)

Abstract

Eel fish has a relatively high amount of production and has high amount of protein. Because of its high protein amount, eel fish can be used in Protein Energy Malnutrition (PEM) management. In fact, the very high potential of eel has not been maximally utilized, as evidenced by the unpopularity of eel fish as food stuff. In addition, fish has weaknesses, that is, it is easily damaged and rotten, so that the eel should be processed into shredded products. However, the weakness of shredded eel products is low carbohydrate and poorly textured. Therefore, young breadfruit fiber is used as an ingredient mix to improve its quality. This study was intended to identify the effect of adding young breadfruit on the acceptance, protein amount, and water level of shredded eel. This research was quacy experiment. The design used was posttest only control group design with replication number of 3 for testing acceptance, protein amount and water level with 4 treatments of adding young breadfruit, they are 0%, 25%, 50%, and 75%, so the number of experimental units was 12. Analysis of the effect of adding young breadfruit on the acceptance of shredded eel used friedman test with =0.05, while the analysis of the effect of adding young breadfruit on protein content and water level of shredded eel was carried out by applying One Way Analysis of Variance (One Way ANOVA) with = 0.05. Based on the friedman test results, it was shown that there was an effect of adding young breadfruit on the acceptance of taste (p=0.000), color (p=0.015), aroma (p=0.008), and texture (p=0.008) of shredded eel. Test result of One Way Analysis of Variance (One Way ANOVA) showed that there was a significant effect of adding young breadfruit on water level (p=0.001) and protein level (p=0.000) of shredded eel. The conclusion that can be taken is that the proportion of young breadfruit of 25% is the proper proportion in manufacturing shredded eel since it was acceptance of the best and it has protein and water levels that are in accordance with Indonesian Industrial Standard (SII) 0368-85 on Quality Requirement for Shredded Products.