Kandungan Gizi, Jumlah Mikroba dan Daya Terima Produk Olahan Ulat Sagu (R. Ferrugineus)
DOI:
https://doi.org/10.12928/jfc.v7i2.11629Keywords:
hedonik, jumlah mikroba, kandungan gizi, mutu organoleptik, produk, ulat saguAbstract
Edible insect atau serangga yang dapat dikonsumsi merupakan sumber pangan alternatif yang berkelanjutan dan berkualitas. Namun demikian, belum banyak penelitian yang mengacu pada produk olahan ulat sagu terutama ulat sagu di daerah Tana Luwu ini yang kemudian dibandingkan perbedaan hasil uji proksimat, daya terima dan keamanan pangannya. Urgensi penelitian ini adalah menghasilkan alternatif olahan produk yang berbahan dasar ulat sagu yang dapat diterima oleh konsumen. Tujuan penelitian ini membandingkan kandungan gizi, jumlah mikroba dan daya terima produk olahan ulat sagu dan kontrol. Metode penelitian pada penelitian ini adalah eksperimental dengan desain Intact Group. Formulasi produk terdiri dari 2 jenis yaitu kontrol dan olahan ulat sagu. Tahap awal dimulai pada formulasi produk olahan ulat sagu menjadi tiga jenis olahan. Kadar air dan protein ada produk olahan ulat sagu lebih rendah dibandingkan kontrol pada masing-masing. Kadar lemak dan karbohidrat produk olahan ulat sagu lebih tinggi dari kontrol Kadar abu pada produk olahan FN1 dan FO1 yaitu 1.99% dan 1.48% lebih rendah dibandingkan dengan kontrol masing-masing produk. Berbeda dengan produk olahan FM1 kadar abunnya lebih tinggi dibandingkan kontrol yaitu 2.43%. Hasil uji cemaran mikroba pada FNI, FO1 dan FM1 berada dibawah standar maksimal SNI yaitu 1x105 koloni/gram. Mutu organoleptik produk olahan ulat sagu berbeda nyata dengan kontrol pada masing-masing atribut. Hasil penilaian uji hedonik produk olahan ulat sagu berbeda nyata dengan produk kontrol dan panelis cenderung tidak suka pada produk olahan ulat sagu.
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