Inovasi Patty Sandwich Dengan Proporsi Ikan Patin (Pangasius Sp) Dan Kelapa Muda Sangrai Dengan Penambahan Puree Daun Semanggi

Patty Sandwich Innovation with propotions of patin fish (Pangasius Sp) and roasted young coconut with the addition of clover leaf puree

Patty sandwich adalah produk olahan berbahan dasar ikan patin, kelapa muda sangrai, dan puree daun semanggi yang dibentuk persegi ukuran 8 x 8 cm dengan ketebalan 1 cm yang difungsikan sebagai isian roti tawar atau sandwich. Tujuan penelitian ini yaitu 1) mengetahui mutu sensori patty sandwich dengan proporsi ikan patin dan kelapa muda sangrai dengan penambahan puree daun semanggi, 2) mengetahui kandungan gizi per 100 g patty sandwich dengan proporsi ikan patin dan kelapa muda sangrai dengan penambahan puree daun semanggi, dan 3) mengetahui biaya bahan baku patty sandwich. Jenis penelitian ini adalah eksperimen. Teknik pengumpulan data menggunakan meted observasi dengan cara uji mutu sensori kepada 35 panelis (5 panelis ahli dan 30 semi terlatih) yang dibantu dengan lembar observasi skala garis (0-15 cm). Vriabel bebas penelitian ini adalah proporsi ikan patin dan kelapa muda sangrai (60% : 40%, 70% : 30%, dan 80% : 20%) serta penambahan puree daun semanggi (5% dan 10%). Variabel terikat penelitian adalah mutu sensori meliputi bentuk, warna, tekstur, aroma, dan rasa. Variabel kontrol penelitian ini meliputi jenis bahan, peralatan, dan teknik pengolahan. Analisis data menggunakan uji anova ganda dan uji lanjut Duncan. Hasil penelitian menunjukan 1) ada pengaruh penambahan puree daun semanggi terhadap bentuk, warna, dan rasa, 2) ada pengaruh proporsi ikan patin dan kelapa muda sangrai terhadap tekstur, aroma dan rasa, 3) tidak ada pengaruh interaksi proporsi dengan penambahan terhadap mutu sensori patty sandwich terhadap bentuk, warna, tekstur, aroma, dan rasa.

. Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.