Pengaruh Fortifikasi Konsentrat Protein Ikan Kembung (Rastrelliger sp.) terhadap Kualitas Keripik

Abstract

Keripik chips protein ikan sumber protein hewani ditambahkan dalam keripik harapan dapat meningkatkan nilai gizi dan kualitas. Tujuan dari penelitian ini untuk mengkaji pengaruh fortifikasi KPI kembung terhadap kualitas keripik menentukan konsentrasi KPI kembung terbaik. Pembuatan keripik diawali dengan mengolah sampel ikan kembung menjadi KPI, kemudian dilakukan fortifikasi dengan konsentrasi KPI 0%, 5%, 10%, dan 15%. Parameter analisis yang diamati meliputi proksimat, daya cerna protein, asam ABSTRACT Chips are snacks that are very popular with a variety of nutritional content. Mackerel Fish Protein Concentrate (FPC), as a source of animal protein added to chips is expected to increase the nutritional value and quality of chips. The purpose of this study was to examine the effect of mackerel FPC on chips quality and determine the best mackerel FPC concentration. Chip processing began by preparing FPC from mackerel, then fortified into the chip with concentration levels of 0%, 5%, 10%, and 15%. The analysis parameters observed were proximate composition, protein digestibility, lysine content, crispiness, and hedonic tests. The results showed that the concentration of mackerel FPC had a significant effect on the proximate except for fat content, protein digestibility, lysine content, crispiness, and hedonic test (appearance, taste, and texture). Mackerel FPC at a concentration of 5% produced the best chips with the most preferred taste of 7.47 and there was an increase in protein content to 9.44%; protein digestibility 60.29%; and lysine content 0.19%.