Pengaruh Jumlah Daging Ikan Kuniran  (Upeneus Sulphureus) Dan Puree Edamame (Glycine max L. Merril) Terhadap Sifat Organoleptik Kerupuk 

The Effect Of The Amount Of Kuniran Fish (Upeneus Sulphureus) Meat And Edamame (Glycine Max L. Merril) Puree On The Organoleptic Properties Of Crackers

Penelitian ini bertujuan untuk mengetahui: (1) pengaruh penambahan daging ikan kuniran terhadap sifat organoleptik kerupuk meliputi warna, rasa, kerenyahan, dan tingkat kesukaan; (2) pengaruh penambahan puree edamame terhadap sifat organoleptik; (3) pengaruh interaksi antara daging ikan kuniran dan puree edamame terhadap sifat organoleptik; serta (4) kandungan gizi pada kerupuk terbaik berdasarkan hasil uji organoleptik. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) faktorial 3×2, terdiri dari faktor jumlah daging ikan kuniran (30%, 40%, 50%) dan puree edamame (40% dan 50%). Data dikumpulkan melalui teknik observasi berupa uji organoleptik (warna, aroma, rasa, kerenyahan, dan tingkat kesukaan) oleh 67 panelis tidak terlatih. Analisis data menggunakan uji ANOVA dua arah dan satu arah, dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa penambahan daging ikan kuniran berpengaruh signifikan terhadap aroma, rasa, dan kerenyahan, tetapi tidak terhadap warna dan tingkat kesukaan. Penambahan puree edamame berpengaruh signifikan terhadap warna dan kerenyahan, tetapi tidak terhadap aroma, rasa, dan tingkat kesukaan. Interaksi kedua bahan berpengaruh terhadap warna, rasa, dan tingkat kesukaan, tetapi tidak terhadap aroma dan kerenyahan. Perlakuan terbaik diperoleh pada kombinasi A2B1 (daging ikan kuniran 40% dan puree edamame 50%). Kandungan gizi pada kerupuk matang terdiri dari protein 7,55%, lemak 3,50%, karbohidrat 61,80%, abu 1,10%, air 1,20%, dan serat kasar 24,85%, sedangkan pada kerupuk mentah terdiri dari protein 8,50%, lemak 1,60%, karbohidrat 65,15%, abu 1,02%, air 4,55%, dan serat kasar 19,18%.

This study aimed to: (1) determine the effect of adding kuniran fish meat on the organoleptic properties of crackers, including color, taste, crispiness, and overall preference; (2) determine the effect of adding edamame puree on the organoleptic properties; (3) examine the interaction effect between kuniran fish meat and edamame puree on organoleptic attributes; and (4) analyze the nutritional content of the best-performing crackers based on organoleptic evaluation. The research employed an experimental method using a completely randomized design (CRD) with a 3×2 factorial pattern. The first factor was the percentage of kuniran fish meat (30%, 40%, 50%) and the second factor was the percentage of edamame puree (40% and 50%). Data were collected through observational techniques using organoleptic tests (color, aroma, taste, crispiness, and preference) involving 67 untrained panelists. Data were analyzed using two-way and one-way ANOVA followed by Duncan’s multiple range test. The results showed that the amount of kuniran fish meat significantly affected aroma, taste, and crispiness, but had no significant effect on color and preference. Edamame puree significantly affected color and crispiness, but not aroma, taste, or preference. The interaction between both variables significantly influenced color, taste, and preference, but had no significant effect on aroma and crispiness. The best formulation was A2B1 (40% kuniran fish meat and 50% edamame puree). The nutritional content of the cooked crackers included: protein 7.55%, fat 3.50%, carbohydrates 61.80%, ash 1.10%, moisture 1.20%, and crude fiber 24.85%. Meanwhile, the raw crackers contained: protein 8.50%, fat 1.60%, carbohydrates 65.15%, ash 1.02%, moisture 4.55%, and crude fiber 19.18%.