PEMANFAATAN TINTA CUMI-CUMI (LOLIGO SP.) SEBAGAI BAHAN BAKU BLACK FOOD DALAM PEMBUATAN BIHUN KERING

SETIAWAN, IRPAN and Rachmawati, Siti Hanggita (2024) PEMANFAATAN TINTA CUMI-CUMI (LOLIGO SP.) SEBAGAI BAHAN BAKU BLACK FOOD DALAM PEMBUATAN BIHUN KERING. Undergraduate thesis, Universitas Sriwijaya.

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Abstract

Utilazation Of Squid (Loligo sp.) Ink A As Black Food Ingredient In Making Dry Vermicelli Squid ink waste has the potential as a natural coloring in dry vermicelli products. Vermicelli generally has a white colour so they can be modified with squid ink to get an attractive colour has a white colour so they can be modified with squid ink to get attactive colour has a white colour, so they can be modified with squid ink to get an attractive colour, in vermicelli product. This research aims to determine the chemical, physical and sensory properties of vermicelli which are given natural coloring from squid ink..This research used a randomied block design (RBD) with an experimental method with 5 treatments and 3 repetitions. The research parameters used are analysis of water content, ash content, protein content, carbohydrate content, lightness (brightness), chroma (brightness), hue (colour) and sensory tests. The results addition of squid ink with different concentrations had a significant at 5% test level effect on water content, protein content, carbohydrate content and no real effect on ash content. The results of adding squid ink to vermicelli for sensory tests on colour, aroma, taste and texture had a significant effect, while appearance and sensory tests had no significant effect. The research results showed that A4 treatment (adding squid ink) was the best treatment based on the hedonic quality test of squid ink vermicelli, with of water content of 12.7%, ash content of 0.31%, protein content of 5.68%, carbohydrate content 88.87%, colour lightness 13,22 %, chroma 8,97 %, hue 127,830 , sensory average includes colour 3.23 (black, not shiny), aroma 3.09 (slightly smells of squid ink), texture 4.76 (chewy), taste 4.16 (tastes of squid ink), appearance 3.91 (similar rice noodles) Keywords: Vermicelli, Squid ink, chemical properties, sensory propertiesIRPAN SETIAWAN. Pemanfaatan Tinta Cumi-Cumi (Loligo sp.) Sebagai Bahan Baku Black Food Dalam Pembuatan Bihun Kering (Dibimbing oleh SITI HANGGITA R.J.) Limbah tinta cumi-cumi memiliki potensi sebagai pewarna alami pada produk bihun kering. Pada umumnya bihun memilki warna putih sehingga bisa dimodifikasi dengan tinta cumi-cumi agar mendapatkan warna yang lebih menarik pada produk bihun. Penelitian ini bertujuan untuk mengetahui sifat kimia,sifat fisik, dan sensori dari bihun yang diberi pewarna alami dari tinta cumi cumi . Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan metode eksperimen yang dilakukan dengan 5 perlakuan dan 3 kali pengulangan. Parameter penelitian yang digunakan, yaitu analisis kadar air, kadar abu, kadar protein, kadar karbohidrat, Lightness (kecerahan), chroma (kecerahan), hue (warna) dan uji sensori. Hasil Penambahan tinta cumi-cumi dengan konsentrasi berbeda memberikan berpengaruh nyata pada taraf uji 5% terhadap kadar air, kadar protein, kadar karbohidrat dan pada kadar abu tidak memberikan pengaruh nyata. Hasil penambahan tinta cumi-cumi terhadap bihun untuk uji sensori warna, aroma, rasa dan tekstur berpengaruh nyata sedangkan dan terhadap uji organoleptik kenampakan tidak berpengaruh nyata. Hasil penelitian menunjukkan bahwa perlakuan A4 (penambahan tinta cumi-cumi) merupakan perlakuan terbaik berdasarkan dari uji mutu hedonik bihun tinta cumi-cumi, dengan kadar air 12,7%, kadar abu 0,31%, kadar protein 5,68%, kadar karbohidrat 88,87%, warna lightness 13,22 % , chroma 8,97 % , hue 127,830 , rerata sensori meliputi warna 3,23 (hitam, tidak mengkilat), aroma 3,09 (agak berbau tinta cumi-cumi), tekstur 4,76 (kenyal), rasa 4,16 (terasa tinta cumi-cumi), kenampakan 3,91 (mirip bihun). Kata Kunci : Bihun, tinta cumi-cumi, sifat kimia, sifat sensori

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bihun, tinta cumi-cumi, sifat kimia, sifat sensori
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Irpan Setiawan
Date Deposited:	17 Jan 2025 01:51
Last Modified:	17 Jan 2025 01:51
URI:	http://repository.unsri.ac.id/id/eprint/163812

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