Efektivitas Penambahan Lumatan Daging Ikan Kambing-Kambing (Abalistes Stellaries) Terhadap Karakteristik Cita Rasa Mie Basah

Abstract

Abstract: In order to increase the consumption of fish protein in the community, it is necessary to diversify processed products such as wet noodles with the addition of minced fish. Research on the effectiveness of adding minced fish (Abalistes stellaris) to the taste characteristics of wet noodles took place from October to November 2020 at the Ladong SUPM Processing Laboratory and continued with organoleptic tests in the same place. This research method is experimental laboratories. This study aims to get the right fish meat lumatan (0%, 10%, 20%, 30%) in the manufacture of wet noodles so that it can meet the organoleptic standards and consumer tastes. In organoleptic testing using 6 limited panelists. Each panelist received 12 samples to be tested for taste, color, smell and texture. The results of organoleptic testing on the taste of wet noodles Abalistes stellaris ranged from 7.33-8.67 (liked), color ranges from 7.67 to 8.67 (liked), smells from 6.83 to 8.67 (liked), and textures from 7.50 to 8.33 (liked).

Keywords: minced fish (Abalistes stellaris), wet noodles, organoleptic test.

Abstrak: Dalam rangka meningkatkan konsumsi protein ikan masyarakat, diperlukan penganekaragaman hasil olahan seperti mie basah dengan tambahan lumatan daging ikan. Penelitian Evektifitas  penambahan lumatan daging  ikan kambing-kambing terhadap karakteristik cita rasa mie basah berlangsung dari bulan oktober sampai dengan November 2020 di Labolatorium Pengolahan SUPM Ladong dan dilanjutkan dengan uji organoleptik di tempat yang sama. Metode penelitian ini adalah experimental laboratories. Penelitian ini bertujuan untuk mendapatkan lumatan daging ikan kambing-kambing yang tepat (0%, 10%, 20%, 30%) dalam pembuatan mie basah sehingga dapat memenuhi standart organoleptik dan selera konsumen. Pada pengujian organoleptik menggunakan 6 orang panelis terbatas. Panelis masing-masing mendapatkan 12 sampel untuk  dilakukan uji rasa, warna, bau dan tekstur. Hasil pengujian organoleptik terhadap rasa mie basah ikan kambing-kambing berkisar antara 7,33-8,67 (suka), warna berkisar antara 7,67 – 8,67 (suka), bau berkisar antara 6,83 – 8,67 (suka), dan tekstur berkisar antara 7,50 – 8,33 (suka).

Kata kunci : Lumatan daging ikan kambing-kambing, mie basah, uji organoleptik