KARAKTERISTIK FISIK DAN FISIKOKIMIA EKADO IKAN GABUS DAN AYAM DENGAN PENAMBAHAN KACANG TOLO DAN JAMUR TIRAM (PLEUROTUS OSTREATUS)

PHYSICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF EKADO SNAKEFISH AND CHICKEN WITH THE ADDITION OF TOLO BEANS AND OYSTER MUSHROOM (PELUROTUS OSTREATUS)

Ekado pada penelitian ini merupakan produk inovasi yang berbahan dasar ikan gabus, ayam, kacang tolo, dan jamur tiram. Produk ekado ini terbuat dari proporsi ikan gabus yang dominan. Hal ini disebabkan karena kurangnya pemanfaatan daging ikan dan pemerataan konsumsi ikan di Indonesia. Tujuan dari penelitian ini adalah untuk mengetahui; 1) hasil mutu sensori  yang meliputi bentuk, warna, rasa, aroma, dan tekstur; 2) kandungan gizi pada ekado ikan gabus dan ayam dengan penambahan kacang tolo dan jamur tiram; dan 3) harga jual per kemasan 250 gram. Penelitian ini menggunakan metode mutu sensori dengan 37panelis yang dibantu dengan lembar observasi penilaian 1-5. Data hasil diolah dengan uji anova Tunggal dilanjut uji Duncan. Untuk mengetahu kandungan gizi (karbohidrat, protein, lemak, serat, dan kalsium) dilakukan uji laboratorium. Hasil penelitian menunjukkan: 1) terdapat pengaruh proporsi dari ikan gabus dan ayam terhadap kriteria bentuk dan tekstur. 2) kandungan gizi pada produk yaitu Karbohidrat 26,40%, Protein 17,60%, Lemak 3,60%, Serat 2,21%, Kalsium 81,05mg/100g. 3) harga jual ekado ikan gabus dan ayam dengan penambahan kacang tolo dan jamur tiram diketahui Rp. 23.944 per-kemasan isi 8 pcs.

Kata kunci : Ekado, Ikan Gabus, Ayam, Kacang Tolo, Jamur Tiram

Ekado in this study is an innovative product made from snakehead fish, chicken, tolo beans, and oyster mushrooms. This ekado product is made from a dominant proportion of snakehead fish. This is due to the lack of utilization of fish meat and the distribution of fish consumption in Indonesia. The purpose of this study was to determine; 1) the results of sensory quality including shape, color, taste, aroma, and texture; 2) the nutritional content of snakehead fish and chicken ekado with the addition of tolo beans and oyster mushrooms; and 3) the selling price per 250 gram package. This study used a sensory quality method with 37 panelists assisted by an observation sheet of 1-5 assessments. The data results were processed using a Single ANOVA test followed by a Duncan test. To determine the nutritional content (carbohydrates, protein, fat, fiber, and calcium) laboratory tests were carried out. The results showed: 1) there was an effect of the proportion of snakehead fish and chicken on the criteria of shape and texture. 2) The nutritional content of the product is Carbohydrate 26.40%, Protein 17.60%, Fat 3.60%, Fiber 2.21%, Calcium 81.05mg/100g. 3) The selling price of Ekado snakehead fish and chicken with the addition of tolo beans and oyster mushrooms is known to be IDR. 23,944 per pack of 8 pcs.

Keywords : Ekado, Fish Cork, Chicken, Tolo Beans, Oyster Mushroom