TINGKAT KESUKAAN ABON IKAN GABUS (Channa Striata) DENGAN PENAMBAHAN MANDAI CEMPEDAK

THE LEVEL OF PREFERENCE FOR SHREDDED CORK FISH (Channa Striata) WITH THE ADDITION OF MANDAI CEMPEDAK

Abon ikan merupakan produk makanan awetan berbahan ikan yang diperlakukan dengan direbus, disayat, digoreng dengan bumbu khas dan dipres. Karakteristik tekstur daging ikan gabus sangat lembut dan mudah hancur sehingga menghasilkan abon tidak berserat. Untuk mendapatkan tesktur serat abon dilakukan penambahan mandai, agar sesuai dengan kriteria abon dan memanfaatkan limbah kulit cempedak. Rekayasa ini bertujuan untuk menemukkan 1) formula pembuatan abon ikan gabus dengan penambahan mandai cempedak berdasarkan hasil ide rekayasa 2) tingkat kesukaan panelis terhadap sifat organoleptik abon ikan gabus dan mandai meliputi warna, aroma, rasa, dan tekstur 3) harga jual abon ikan gabus penambahan mandai cempedak. Penelitian ini menggunakan metode rekayasa yang dilakukan sebanyak 2 kali, berdasarkan perlakuan penambahan mandai cempedak 50% dan 30% dari jumlah ikan gabus. Metode pengumpulan data dilakukan observasi melalui uji organoleptik menggunakan lembar instrumen yang dilakukan oleh 35 panelis tidak terlatih. Instrumen berupa angket berbentuk checklist terdiri dari skor 1-4. Hasil data uji tingkat kesukaan terhadap abon ikan gabus mandai cempedak dianalisis secara deskriptif persentase yakni 21 orang (60%) menyatakan suka terhadap warna, 18 orang (51%) menyatakan suka terhadap rasa, 29 orang (69%) menyatakan suka terhadap tekstur, 29 orang (69%) menyatakan suka terhadap aroma. Data perhitungan harga jual dihitung menggunakan teknik perhitungan konvensional diketahui harga jual abon ikan gabus mandai cempedak yakni Rp. 14.000/50g.

Shredded fish is a preserved food product made from fish which is treated by boiling, slicing, frying with special spices and pressing. Characteristics of the texture of snakehead fish meat is very soft and easily crushed so as to produce shredded not fibrous. To get the abon fiber texture, mandai was added, to match the shredded criteria and utilize cempedak skin waste. This engineering aims to find 1) a formula for making snakehead fish floss with the addition of mandai cempedak based on the results of an engineering idea 2) the panelists' preference level on the organoleptic properties of snakehead fish and mandai shredded including color, aroma, taste, and texture 3) the selling price of added cork fish shredded mandai cempedak. This study used an engineering method which was carried out 2 times, based on the addition of 50% and 30% of the number of snakehead fish. The method of data collection was observation through organoleptic tests using instrument sheets carried out by 35 untrained panelists. The instrument is a questionnaire in the form of a checklist consisting of a score of 1-4. The results of the test data on the level of preference for shredded cork mandai cempedak were analyzed descriptively the percentages were 21 people (60%) said they liked the color, 18 people (51%) said they liked the taste, 29 people (69%) said they liked the texture, 29 people (69%) said they liked the smell. The selling price calculation data is calculated using conventional calculation techniques, it is known that the selling price of shredded cork fish mandai cempedak is Rp. 14,000/50g.