Abon merupakan makanan atau produk awetan yang dibuat dari daging sapi atau ikan yang banyak disukai dan dimanfaatkan untuk bahan isian seperti roti, pastel dan lemper. Abon memiliki karakteristik kering, renyah dan gurih. Tujuan pembuatan Abon Ikan Patin dengan Penambahan Jerami Nangka adalah : 1) Untuk mengetahui tingkat kesukaan panelis, 2) Untuk mengetahui kandungan gizi, 3) Untuk mengetahui harga jual per 100 gram.
Metode rekayasa ini menggunakan metode uji kesukaan terhadap panelis, untuk mendapatkan hasil yang maksimal dilakukan tiga kali uji coba dilaboratorium pengolahan Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik UNESA. Teknik pengambilan data dilakukan terhadap 30 orang panelis yang terdiri dari 10 panelis terlatih dan 20 panelis semi terlatih. Instrument ini menggunakan lembar observasi uji kandungan gizi. Teknik analisa data yang digunakan adalah teknik deskriptif kuantitatif dengan persentase. Uji kandungan gizi dilakukan di Balai Penelitian dan Konsultasi Industri meliputi: Air, Lemak Essensial, Protein total essensial, karbohidrat, omega 3, serat, energy, kalsium dan fosfor. Perhitungan harga jual menggunakan metode penetapan harga jual.
Hasil penilaian tingkat kesukaan panelis terhadap “Abon Ikan Patin dengan Jerami Nangka” diperoleh hasil 83% menyatakan suka terhadap warna, 77% suka terhadap aroma, 70% menyatakan suka terhadap tekstur, 88% menyatakan terhadap suka terhadap rasa. Kandungan gizi abon ikan patin dengan penambahan jerami nangka meliputi air 4,01%, lemak essensial 36,15%, protein total esensial 39,88%, karbohidrat 14.82, omega-3 21,40 mg / 100 g, serat 4,06 %, energy 545,60 Kkal, kalsium 176,50 mg/100g , dan fosfor 192,80 mg / 100. Harga jual pada abon ikan patin dengan penambahan jerami nangka per 100gram diketahui Rp 17.696 dan Rp 176.960 per kg.
Shredded is a food or preserved product made from beef or fish which is much liked and used for stuffing ingredients, such as bread, pastels and lemper. The characteristics of shredded are dry, crispy, and savory. The purposes of making catfish shredded with the addition of jackfruit straw are: 1) To find out the panelists’ level of preference; 2) To determine the nutritional content; and 3) To find out the selling price per 100 grams.
This engineering method uses the preference method for panelists, to get maximum results, three trials are conducted in the processing laboratory of the Family Welfare Education Department, Faculty of Engineering, UNESA The data collection technique was carried out on 30 panelists, consisting of 10 trained panelists and 20 semi-trained panelists. This instrument uses a nutritional content test observation sheet. The data analysis technique used is quantitative descriptive techniques with percentages. Nutrient content testing is carried out at the Industrial Research and Consultation Center including: Water, Essential Fat, Essential total protein, carbohydrates, omega 3, fiber, energy, calcium and phosphorus. The selling price calculation uses the selling price determination method.
The results of the assessment of the level of panelists' preference for "Catfish Shredded with Jackfruit Straw" showed that 83% said they liked the color, 77% liked the aroma, 70% said they liked the texture, 88% said they liked the taste. The nutritional content of catfish floss with the addition of jackfruit straw includes water 4.01%, essential fat 36.15%, 39.88% essential total protein, carbohydrate 14.82, omega-3 21.40 mg / 100 g, fiber 4.06%, energy 545.60 Kcal, calcium 176.50 mg / 100g, and phosphorus 192.80 mg / 100. The selling price of catfish floss with additional jackfruit straw per 100gram is known to be 17,696 IDR and 176,960 IDR per kg.
Keywords: Abon, Catfish, Jackfruit Straw