ABSTRAK

Kue bawang merupakan makanan ringan berbahan dasar tepung terigu dan tepung tapioka berbentuk irisan tipis seperti stik berwarna kuning, bertekstur renyah dan rasanya gurih. Perlunya pengembangan olahan diversifikasi kue bawang substitusi daging ikan gabus sebagai bahan baku karena ikan yang digunakan mudah diperoleh, di Kalimantan Selatan salah satu daerah penghasil ikan gabus adalah Kabupaten Banjar. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi daging ikan gabus terhadap sifat profil sifat organoleptik (uji mutu hedonik dan uji hedonik) kue bawang ikan gabus dan mengetahui uji kimiawi (kadar air, kadar protein dan kadar lemak).  Metode penelitian yang digunakan yaitu rancangan acak lengkap (RAL) menggunakan 4 formula perlakuan dengan 3 kali ulangan dengan persentase substitusi daging ikan gabus O (0%), A (20%), B (40%) dan C (60%). Simpulan Hasil pengujian organoleptik mutu hedonik dan hedonik kue bawang terpilih sebagai perlakuan terbaik adalah substitusi daging ikan gabus 20% terhadap spesifikasi warna, aroma, tekstur dan rasa serta diperoleh kadar air 3.46%, protein 10.77% dan lemak 29.23%.

Kata Kunci: ikan gabus, kue bawang, mutu hedonik, hedonik.

ABSTRAK

Onion cake is a snack made from wheat flour and tapioca flour in the form of thin slices like yellow sticks, crunchy texture and delicious taste.  The need for the development of diversified preparations of onion cake with substitution of snakehead fish meat as a raw material because the fish used is easy to obtain, in South Kalimantan one of the areas that produce snakehead fish is Banjar Regency. This study aims to determine the effect of snakehead fish meat substitution on the organoleptic properties (hedonic quality test and hedonic test) of snakehead fish onion cake and to determine the chemical test (water, protein and fat). The research method used was a completely randomized design (CRD) using 4 treatment formulas with 3 replications with the percentage of snakehead fish meat substitution O (0%), A (20%), B (40%) and C (60%). Conclusion The results of organoleptic testing of hedonic and hedonic quality of onion cake were chosen as the best treatment, which was the substitution of 20 % snakehead fish meat on the specifications for color, aroma, texture and taste and obtained 3.46% water content, 10.77% protein and 29.23% fat.

 Keywords: snakehead fish, onion cake, hedonic quality, hedonic.