KARAKTERISTIK SOSIS IKAN TERBANG (CHEILOPOGON KATOPTRON) DENGAN PENAMBAHAN PEWARNA ALAMI EKSTRAK BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS)

Abstrak

Penelitian ini bertujuan untuk mengetahui karakteristik organoleptik mutu hedonik, fisik dan kimia sosis ikan terbang (Cheilopogon katoptron) dengan penambahan pewarna alami ekstrak buah naga merah (Hylocereus polyrhizus) serta menentukan formula dan karakteristik mutu hedonik, fisik dan kimia produk terpilih. Perlakuan pada penelitian ini yaitu perbandingan ikan terbang dan ekstrak buah naga merah F0 (Kontrol), F1 (100 g : 75 ml), F2 (100 g : 100 ml), dan F3 (100 g : 125 ml). Parameter yang di uji adalah karakteristik organoleptik melalui uji mutu hedonik yaitu kenampakan, aroma, rasa dan tekstur yang dianalisis menggunakan Kruskall Wallis. Karatersitik kimia dirancang menggunakan Rancangan Acak Lengkap. Data hasil analisis yang berpengaruh nyata di uji lanjut dengan menggunakan uji Duncan. Penentuan produk terpilih dilakukan dengan uji Bayes.Hasil uji Kruskall Walis menunjukkan bahwa perlakuan sosis ikan terbang dengan penambahan pewarna alami ekstrak buah naga merah memberikan pengaruh nyata (p<0,05) terhadap kenampakan, aroma, rasa dan tekstur. Hasil uji mutu kimia menunjukkan bahwa perlakuan sosis ikan terbang dengan penambahan pewarna alami ekstrak buah naga merah memberikan pengaruh nyata (p<0,05) terhadap kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat. Karakteristik mutu hedonik sosis ikan terbang terpilih yaitu formula F3 dengan komposisi ikan terbang 100 gr dan ekstrak buah naga merah 75 ml memiliki nilai kenampakan 8,12 berada pada kriteria kurang cemerlang, aroma 7,16 berada pada kriteria kurang kuat spesifik jenis, rasa 8,68 berada pada kriteria kuat spesifik produk serta tekstur 8,84 dengan kriteria padat, kompak dan cukup elastis, kekenyalan 2.697,27 g/force, pewarnaan (kecerahan 25,27%, kemerahan 11,03%, kekuningan 8,9%), kadar air 52,79%, kadar abu 1,69%, kadar protein 13,56%, lemak 4,52% dan karbohidrat 28,24%.

This research aims to determine the organoleptic characteristics of the hedonic, physical and chemical quality of flying fish sausages (Cheilopogon katoptron) with the addition of natural coloring from red dragon fruit extract (Hylocereus polyrhizus) and to determine the formula and characteristics of the hedonic, physical and chemical quality of the selected products. The treatments in this study were a comparison of flying fish and red dragon fruit extract F0 (Control), F1 (100 g: 75 ml), F2 (100 g: 100 ml), and F3 (100 g: 125 ml). The parameters tested were organoleptic characteristics through hedonic quality tests, namely appearance, aroma, taste and texture which were analyzed using Kruskall Wallis. Chemical characteristics were designed using a Completely Randomized Design. Data from the analysis that had a significant effect were further tested using the Duncan test. The selected product was determined using the Bayes test. The results of the Kruskall Walis test showed that the treatment of flying fish sausage with the addition of natural red dragon fruit extract coloring had a significant effect (p<0.05) on appearance, aroma, taste and texture. The results of the chemical quality test showed that the treatment of flying fish sausages with the addition of natural red dragon fruit extract coloring had a significant effect (p<0.05) on water content, ash content, protein content, fat content and carbohydrate content. The hedonic quality characteristics of the selected flying fish sausage, namely formula F3 with the composition of 100 gr of flying fish and 75 ml of red dragon fruit extract, has an appearance value of 8.12, which is in the less brilliant criteria, aroma 7.16, which is in the type-specific less strong criteria, taste 8, 68 is in the product specific strength and texture criteria of 8.84 with the criteria of being dense, compact and quite elastic, elasticity 2,697.27 g/force, coloring (brightness 25.27%, reddish 11.03%, yellowish 8.9%), water content 52.79%, ash content 1.69%, protein content 13.56%, fat 4.52% and carbohydrates 28.24%.