KARAKTERISTIK FISIK DAN ORGANOLEPTIK TEPUNG DAGING KERANG BAMBU (Solen sp.) DENGAN BAHAN PERENDAM YANG BERBEDA

Abstract

Bamboo shells (Solen sp.) is sea shells that have high nutritional content so that they have the potential to be developed as a food source in various product diversifications, such as bamboo clam meat flour. The research aims at determining bamboo clam's meat flour characteristics physically and organoleptically by using various soaking ingredients. The results show that the different soaking materials have no significant effect on the yield of bamboo clam's meat meal (Solen sp.) with a significance value (p = 0.054). The highest yield of bamboo clam's meat flour (Solen sp.) is bamboo clam's meat flour soaked in lemon lime with a value of 11.5%. The results of testing the characteristics of the color of the bamboo clam's meat flour physically show that the whiteness of the bamboo clam's meat flour (Solen sp.) soaked using lime, lemon, lime "limau:, and kaffir lime is 55.73%, 54.19%, 55.09%, 53.72%. The organoleptically testing results (color, texture, aroma) of bamboo clam's meat flour, and the taste of cheese sticks are that were the most preferred by the panelists were bamboo clam's meat flour soaked in lemon with an organoleptic average value of 4.1 on an organoleptic scale of 1 -5.

Karakteristik organoleptik dan kimia kue kering dengan penambahan daging dan tepung keong bakau (Telescopium telescopium)

“…Aroma yang disebarkan oleh makanan merupakan daya tarik yang sangat kuat dan mampu merangsang indera penciuman sehingga membangkitkan selera. Trisyani & Syahlan (2022) menyatakan peranan aroma dalam makanan sangat penting, karena aroma turut menentukan daya terima konsumen terhadap makanan. Aroma tidak hanya ditentukan oleh satu komponen tetapi juga oleh beberapa komponen tertentu yang menimbulkan bau yang khas.…”

“…Semakin sedikit konsentrasi keong bakau yang digunakan maka kadar lemak semakin menurun. Trisyani & Syahlan, (2022) menyebutkan standar mutu produk kukis berdasarkan SNI 012973-1992 untuk kadar lemak minimum sebesar 9,5%. Kadar lemak kue kering hasil penelitian ini telah memenuhi standar yang ditetapkan.…”

“…Kadar protein dari ketiga perlakuan ini masih lebih tinggi dari perlakuan A 0 (kontrol) . Trisyani & Syahlan (2022) menjelaskan bahwa standar mutu SNI 012973-1992 menetapkan batas minimum kadar protein produk kukis sebesar 9%. Kecukupan protein dapat terpenuhi jika kue kering difortifikasi dengan penambahan daging keong bakau dalam bentuk daging lumat, tepung atau kombinasi keduanya.…”

“…Semakin rendah komponen nutrisi lain maka kadar karbohidrat akan semakin tinggi, begitu juga sebaliknya. Persentase karbohidrat pada kukis minimum berdasarkan SNI 012973-1992 adalah 70% (Trisyani & Syahlan, 2022). Kadar karbohidrat kue kering hasil penelitian ini lebih rendah dari standar yang ditetapkan.…”

The effect of stabilizer and flavors variations on acceptance of food supplement in the form of snakehead fish (Channa striata) protein concentrate dispersion

“…The use of lemon juice is considered quite effective in minimizing the fishy odor produced by snakehead fish concentrate. The citric acid and ascorbic acid content can react with trimethyl Alamin (TMA), which will then form trimethyl ammonium so that the fishy smell can reduce [12]. Flavors added in the manufacture of snakehead fish protein concentrate dispersion are fruit flavors in the form of strawberry, grape, tutty fruity, orange, and pineapple flavors.…”