Inovasi Sosis Ikan Bandeng Dengan Penambahan Puree Daun Kelor (Moringa oleifera L)
Innovation of Milkfish Sausage with the Addition of Moringa Leaf Puree (Moringa oleifera L)
ABSTRAK
Sosis merupakan produk makanan yang didapat dari campuran daging halus dengan tepung atau pati serta adanya penambahan bumbu dan bahan tambahan makanan lain yang diizinkan dan dimasukkan ke dalam selubung sosis. Pada umumnya sosis terbuat dari daging sapi, daging ayam, dan daging babi namun saat ini terdapat banyak diversifikasi produk perikanan. Ikan bandeng merupakan ikan air payau yang memiliki kandungan omega 3 yang cukup tinggi. Daun kelor merupakan tanaman yang sangat bermanfaat dan memiliki kandungan antioksidan serta senyawa bioaktif yang tinggi. Penelitian ini merupakan eksperimen pembuatan sosis ikan bandeng dengan penambahan puree daun kelor.
Penelian ini menggunakan desain pola faktor penambahan puree daun kelor dengan 3 perlakuan yaitu (15 gram), (20 gram), dan (25 gram). Pengumpulan data dilakukan dengan metode observasi melalui uji mutu sensori. Sampel dinilai oleh panelis terlatih dan semi terlatih yang merupakan dosen dan mahasiswa Tata Boga Universitas Negeri Surabaya sebanyak 30 orang. Data hasil uji organoleptik dengan uji anova tunggal atau one way anova dan uji lanjut duncan. Untuk mengetahui kandungan proximat (protein, air, lemak, karbohdirat, abu) dan antioksidan dilakukan uji laboratorium. Penentuan harga jual untuk kemasan per pack dengan berat 250 gram agar semua kalangan masyarakat dapat membeli dengan harga yang terjangkau.
Hasil penelitian menunjukkan : 1) Proporsi terbaik sosis ikan bandeng dengan penambahan puree daun kelor terbaik dari uji sensoris diperoleh dari sampel 132 yang merupakan penambahan puree daun kelor sebanyak 20 gram, dengan karakteristik bentuk silinder dan penampang bulat; warna hijau muda dan cukup berbintik hijau; beraroma khas ikan bandeng, tidak amis dan sedikit beraroma daun kelor; berasa gurih khas ikan bandeng dan tidak berasa daun kelor; serta bertekstur padat dan kenyal. 2) Kandungan gizi dari hasil sosis yang terbaik yakni sampel 132 berdasarkan uji laboratorium menunjukkan bahwa per 100 gram memiliki kandungan Antioksidan 105,90 mg, Kadar air 86,05%, Kadar protein 17,01%, Kadar lemak 21,16%, Karbohidrat 24,61%, dan Kadar abu 1,63%. 3) Harga jual sosis ikan bandeng diketahui Rp 35.000 per-kemasan dengan berat 250 gram.
Kata kunci : Sosis, Ikan bandeng, Puree daun kelor.
ABSTRACT
Sausage is a food product obtained from a mixture of finely ground meat with flour or starch and the addition of seasonings and other food additives that are permitted and included in sausage casings. In general, sausages are made from beef, chicken, and pork, but currently there are many fishery product diversifications. Milkfish is a brackish water fish that has a high content of omega 3. Moringa leaves are very useful plants and contain high levels of antioxidants and bioactive compounds.
This study used the design factor pattern of adding moringa leaf puree with 3 treatments namely (15 grams), (20 grams), and (25 grams). Data collection was carried out by observation method through sensory quality test. Samples were assessed by trained and semi-trained panelists who were lecturers and students of Culinary Planning at Surabaya State University, totaling 30 people. Data on organoleptic test results using a single ANOVA test or one way ANOVA and Duncan's advanced test. Laboratory tests were carried out to determine the proximate content (protein, water, fat, carbohydrates, ash) and antioxidants. Determination of the selling price for packaging per pack weighing 250 grams so that all people can buy it at an affordable price.
The results showed: 1) The best proportion of milkfish sausage with the addition of the best Moringa leaf puree from the sensory test was obtained from sample 132 which was the addition of 20 grams of Moringa leaf puree, with the characteristics of a cylindrical shape and a round cross section; light green in color and slightly mottled with green; has a distinctive aroma of milkfish, not fishy and slightly scented with moringa leaves; has a typical savory taste of milkfish and does not taste like Moringa leaves; as well as dense and chewy texture. 2) The nutritional content of the best sausage results, namely sample 132 based on laboratory tests, showed that per 100 grams it contained 105.90 mg of antioxidants, 86.05% water content, 17.01% protein content, 21.16% fat content, 24.61% carbohydrates, and 1.63% ash content. 3) The selling price of milkfish sausage is known to be IDR 35,000 per package weighing 250 grams.
Keywords: Sausage, Milkfish, Moringa leaf puree.