RASIO TEPUNG SAGU DAN IKAN MOTAN (Thynnichthys polylepis) TERHADAP KARAKTERISTIK KERUPUK

Abstract

Fish crackers are one of processed poducts with the fish as the main ingredient with addition of flour or
starch. This purpose of this study was to get the best ratio between sago starch and motan fish. This research
used a Complete Randomized Design Experiment with five treatments and three replications. The treatments
were were the ratio of sago starch : motan fish 90:10 (K1), 80:20 (K2), 70:30 (K3), 60:40 (K4), 50:50 (K5). The
data obtained were statistically analyzed using Analysis of Variance (ANOVA) and Duncan’s New Multiple
Range Test (DNMRT) at 5% level. The parameters observed were swelling power, moisture, ash, and protein
contents as well as sensory test. Ratio of sago starch and motan fish significantly affected moisture, ash and
protein contents, colour, taste, aroma, crispiness, and acceptance by panelist. The best treatment of crackers
from this research was K4 which had swelling power 21.57%, moisture content 11.90%, ash 0.97%, and
protein 22.00%. The result of descriptive test assessment, crackers had no brown colour (2.42), flavor fish
crackers (3.70), taste fish (3.72), and texture crispiness (2.57). Overall assessment hedonic test of crackers
was preferred by the panelists.