KARAKTERISTIK PRODUK BAGEA FORTIFIKASI NANOKALSIUM IKAN TERI JENGKI (Stolephorus indicus)

Abstrak

Ikan teri jengki (Stolephorus indicus) dimanfaatkan sebagai olahan ikan teri kering sebesar 51.4% dan masih terbatas pada diversifikasi produk. Diversifikasi produk berbahan baku ikan teri kering perlu dilakukan untuk pemenuhan gizi protein dan mineral. Penelitian ini bertujuan untuk melakukan karakteristik nanokalsium ikan teri jengki kering, karakteristik produk kue bagea fortifikasi nanokalsium ikan teri jengki kering berdasarkan parameter organoleptik kenampakkan tekstur, warna, aroma dan rasa, kadar kimia meliputi kadar kalsium dan daya larut air. Metode eksperimen dengan 4 taraf perlakuan dengan 2 kali ulangan yaitu P0 (tepung sagu 100 gr : nanokalsium 0 gr), P1 (tepung sagu 85 gr : nanokalsium 15 gr), P2 (tepung sagu 75 gr : nanokalsium 25 gr), P3 (tepung sagu 65 gr : nanokalsium 35 gr). Parameter yang diuji meliputi karakteristik nanokalsium, pengujian produk kue bagea fortifikan (organoleptik), kadar kimia kadar kalsium dan daya larut air. Metode penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) yang dianalisis dengan ANOVA dan diuji lanjut Duncan. Data organoleptik dirancang dengan Kruskal-wallis yang dianalisis dengan K-Independent dan diuji lanjut Duncan. Hasil penelitian diperoleh karakteristik nanokalsium teri jengki kering diperoleh ukuran 464,94 nm – 14,76 nm. Parameter organoleptik menunjukkan bahwa produk kue bagea fortifikasi nanokalsium ikan teri jengki kering berpengaruh nyata (p<0.05) terhadap semua parameter yaitu kenampakkan, warna, aroma, rasa, dan tekstur. Fortifikasi nanokalsium ikan teri jengki kering dapat meningkatkan kadar kalsium sebesar 0,2140 mg/g – 0,4335 mg/g. Daya larut air berkisar 2,57% - 3,20%. Produk kue bagea yang direkomendasikan berdasarkan parameter organoleptik dan kadar kalsium yaitu pada perlakuan P1 (tepung sagu 85 gr : nanokalsium 15 gr) namun pada daya larut air direkomendasikan pada pada perlakuan P3 (tepung sagu 65 gr : nanokalsium 35 gr). Berdasarkan Standard Nasional Indonesia (SNI) Nomor 01-3729-1995 tentang kue kering, bahwa produk kue bagea fortifikasi nanokalsium teri jengki kering sudah memenuhi standard secara organoleptik yaitu bau dan rasa pada kue bagea normal dan tidak tengik.

Anchovy jengki (Stolephorus indicus) is utilized as processed dried anchovy by 51.4% and is still limited to product diversification. Diversification of products made from dried anchovy needs to be done to fulfill protein and mineral nutrition. This study aims to characterize nanocalcium of dried anchovy jengki, characteristics of bagea cake products fortified with nanocalcium of dried anchovy jengki based on organoleptic parameters of texture, color, aroma and taste, chemical content including calcium content and water solubility. Experimental method with 4 levels of treatment with 2 replications, namely P0 (sago flour 100 gr: nanocalcium 0 gr), P1 (sago flour 85 gr: nanocalcium 15 gr), P2 (sago flour 75 gr: nanocalcium 25 gr), P3 (sago flour 65 gr: nanocalcium 35 gr). The parameters tested include the characteristics of nanocalcium, testing of fortified bagea cake products (organoleptic), chemical content of calcium and water solubility. This research method was designed using a Completely Randomized Design (CRD) which was analyzed by ANOVA and further tested by Duncan. Organoleptic data was designed with Kruskal-wallis which was analyzed by K-Independent and further tested by Duncan. The results of the study obtained the characteristics of dried anchovy nanocalcium obtained a size of 464.94 nm - 14.76 nm. Organoleptic parameters showed that the fortified bagea cake product with dried anchovy nanocalcium had a significant effect (p <0.05) on all parameters, namely appearance, color, aroma, taste, and texture. Fortification of dried anchovy nanocalcium can increase calcium levels by 0.2140 mg / g - 0.4335 mg / g. Water solubility ranges from 2.57% - 3.20%. Recommended bagea cake products based on organoleptic parameters and calcium content are in treatment P1 (sago flour 85 gr: nanocalcium 15 gr) but in water solubility it is recommended in treatment P3 (sago flour 65 gr: nanocalcium 35 gr). Based on the Indonesian National Standard (SNI) Number 01-3729-1995 concerning dry cakes, that the bagea cake product fortified with nanocalcium of dried anchovies has met the organoleptic standards, namely the smell and taste of bagea cakes are normal and not rancid.