Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma undipes K.Koch) Dengan Maizena Terhadap Karakteristik Nuget Ikan Tuna (Thunnus sp.)

Abstract

Abstract

Fish nuggets are a popular ready-to-eat food, usually made with wheat flour and cornstarch as fillers and binders. However, the gluten in wheat flour is known to trigger celiac disease, thus encouraging the exploration of alternative flours such as beneng taro flour. This study aims to evaluate the effect of variation in the ratio of beneng taro flour and cornstarch on the physicochemical and sensory characteristics of tuna fish nuggets and to identify the optimal ratio to produce the best nuggets. This study was designed with a simple Complete Random Design (RAL) with the ratio of beneng taro flour and cornstarch (70%:30%, 75%:25%, 80%:20%, 85%:15%, and 90%:10%) as the treatment. The results showed that the treatment significantly affected sensory properties, hardness, ash content, protein content, fat content, and carbohydrate content but did not significantly impact moisture content. The sensory test showed that the tuna fish nuggets that the panelists liked the most were those produced from the formulation of a comparison of beneng taro flour and cornstarch 80%:20% with the average preference value on the color somewhat preferred, and the aroma, taste, texture, and overall acceptance were preferred. This formulation produces tuna fish nuggets with the following characteristics: hardness 8.59 N, moisture content 21.21%, ash content 2.19%, protein content 24.98%, fat content 15.50%, and carbohydrate content 36.12%. These findings indicate that the optimal ratio of beneng taro flour and cornstarch to produce gluten-free tuna fish nuggets with the desired characteristics is 80%:20%.

Keywords: cornstarch, nugget, beneng taro flour, tuna

Abstrak

Nugget ikan merupakan makanan siap saji yang populer, biasanya dibuat dengan tepung terigu dan tepung maizena sebagai pengisi dan pengikat. Namun, gluten dalam tepung terigu diketahui dapat memicu penyakit celiac, sehingga mendorong eksplorasi tepung alternatif seperti tepung talas beneng. Penelitian ini bertujuan untuk mengevaluasi pengaruh variasi rasio tepung talas beneng dan tepung maizena terhadap karakteristik fisikokimia dan sensori nugget ikan tuna dan untuk mengidentifikasi rasio optimal untuk menghasilkan nugget terbaik. Penelitian ini dirancang Rancangan Acak Lengkap (RAL) sederhana dengan rasio tepung talas beneng dan tepung maizena (70%:30%, 75%:25%, 80%:20%, 85%:15%, dan 90%:10%) sebagai perlakuan. Hasil penelitian menunjukkan bahwa perlakuan secara signifikan mempengaruhi sifat sensori, kekerasan, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat, tetapi tidak berdampak signifikan terhadap kadar air. Uji sensori menunjukkan nuget ikan yang paling disukai panelis adalah yang dihasilkan dari formulasi perbandingan tepung talas beneng dan tepung maizena 80%:20% dengan rata-rata nilai kesukaan pada warna agak disukai, serta aroma, rasa, tekstur, dan penerimaan keseluruhan disukai. Formulasi ini menghasilkan nuget ikan tuna dengan karakteristik berikut: kekerasan 8,59 N, kadar air 21,21%, kadar abu 2,19%, kadar protein 24,98%, kadar lemak 15,50%, dan kadar karbohidrat 36,12%. Temuan ini mengindikasikan bahwa perbandingan tepung talas beneng dan tepung maizena optimal untuk menghasilkan nugget ikan tuna bebas gluten dengan karakteristik yang diinginkan adalah 80%:20%.

Kata Kunci: maizena, nuget, talas beneng, tuna