PENGARUH PENAMBAHAN DAGING IKAN TOMAN (Channa micropeltes) YANG BEBREDA TERHADAP KADAR ABU, KADAR PROTEIN DAN KADAR LEMAK PADA PENGOLAHAN SERUNDENG

The Effect Of Addition Of Toman Fish (Channamicropeltes) Which Is Several To Abu Levels, Protein Levels And Fatic Levels In Serundeng Processing

Misla Alfitri¹⁾, Siti Aisyah²⁾, Rabiatul Adawyah³⁾

Fakultas Perikanan dan Kelautan Progam Studi Teknologi Hasil Perikanan, Universitas Lambung Mangkurat, Jalan A. Yani Km 36,5 Simpang 4, Banjarbaru, Indonesia

email : mislaifit@gmail.com¹⁾

ABSTRAK

Ikan toman (Channa micropeltes) merupakanspesiesikandari famili Channidae. Familiinimemiliki2 genus yaitu Channa dan Parachanna. Genus Channaadalahikan aslidiAsiadan Parachanna  yang  endemik  di  Afrika. Ikan darigenus ini biasadikenal denga sebutan snakehead. Hasil data produksi diatas ikan toman semakin tahunnya semakin meningkat dan berlimpah. Ikan toman pada umumnya kurang diminati masyarakat karena rasanya yang agak hambar mengakibatkan kelebihan produksi. Salah satualternatif usahauntuk memanfaatkanikan tomanadalah dengandiversifikasiprodukolahanyaitu pembuatanserundeng ikan.Serundeng merupakanmakanankhasIndonesia. Tujuan dari penelitian ini adalah untukmengetahuipengaruh penambahandaging ikan toman(Channa micropeltes) terhadapuji kimia kadar abu, lemak dan protein pada pengolahan serundeng. Metodeyang digunakandalampenelitianiniadalahRancangan Acak Lengkap, dengan 4 perlakuan dan 3 kaliulangan.Perlakuanyang diberikanyaitu PerlakuanO(Serundengdenganperbandinganparutankelapadandagingikan 1:0),PerlakuanA(Serundengdenganperbandinganparutankelapadandaging ikan  1:1),  Perlakuan  B  (Serundeng  dengan  perbandingan  parutan  kelapa  dan dagingikan1:2),PerlakuanC(Serundengdenganperbandinganparutankelapa dandagingikan1:3).Selanjutnyakarakteristik ujiserundengmeliputiujikadarabu, kadar protein dan kadar lemak.Hasil pengujian kimia terbaik pada produk serundeng ikan toman pada perlakuan A dengan perbandingan parutan kelapa dan daging ikan 1:1 karena memberikan kualitas optimal dengan kandungan gizi yaitu kadar abu 5,93%, protein 18,96% dan lemak 17,63%. Sesuai dengan kandungan gizi abon SNI 1995 yaitu kadar abu maksimal 7%, protein minimal 15% dan lemak maksimal 30%.  PadaSNI abontersebuttidakmutlakdipakaipadaolahanserundeng danhanyadijadikan sebagaipembanding, karena darikeduaproduktersebutyang berbedadimana produk olahan serundeng lebih basah dibandingkan dengan abon. Sehinggauntuk kadar abu, protein dan lemak serundengpastiakan berbeda padaabon. Hasil pengujian kimia pada setiap perlakuan menunjukkan bahwa penambahan daging ikan toman berpengaruh nyata terhadap karakteristik serundeng.

Kata kunci :toman, serundeng, kadar abu, kadar protein, kadar lemak

ABSTRACT

Toman fish (Channa micropeltes) is a fish species from the family Channidae. This family has 2 genera, namely Channa and Parachanna. The genus Channa is a native fish in Asia and Parachanna which is endemic in Africa. Fish of this genus are commonly known as snakehead. The results of production data above toman fish are increasing and abundant each year. Toman fish in general are less attractive to the public because of its rather bland taste resulting in overproduction. One alternative effort to utilize toman fish is diversification of processed products, namely the manufacture of fish serundeng. Serundeng is a typical Indonesian food. The purpose of this study was to determine the effect of the addition of toman fish meat (Channa micropeltes) to the chemical assay of ash, fat and protein in serundeng processing. The method used in this study is a Completely Randomized Design, with 4 treatments and 3 replications. The treatments given were Treatment O (Serundeng with comparison of grated coconut and fish meat 1: 0), Treatment A (Serundeng with comparison of grated coconut and fish meat 1: 1), Treatment B (Serundeng with comparison of grated coconut and fish meat 1: 2 ), Treatment C (Serundeng with comparison of grated coconut and fish meat 1: 3). Furthermore, the characteristics of the serial test include ash content, protein content and fat content. The results of the best chemical testing on Toman fish series products in treatment A with a ratio of 1: 1 grated coconut and fish meat because it provides optimal quality with nutritional content, namely ash content of 5.93%, protein 18.96% and fat 17.63%. In accordance with the nutritional content of shredded SNI 1995 ie a maximum ash content of 7%, a minimum of 15% protein and a maximum fat 30%. In SNI shredded it is not absolutely used in serundeng processed and only used as a comparison, because of the two different products where the serundeng processed products are wetter than shredded. So that for ash, protein and serundeng fat will definitely be different in shredded. The results of chemical testing in each treatment showed that the addition of toman fish meat significantly affected the characteristics of serundeng.

Keywords: toman, flask, ash content, protein content, fat content