Pengaruh Penambahan Ikan Lele (Clarias gariepinus) terhadap Sifat Organoleptik Slondok

Authors

  • Heni Purwanti SMK Negeri 4 Yogyakarta
  • Intan Jd Habibie Dinas Pertanian Tanaman Pangan dan Holtikultura Provinsi Gorontalo

DOI:

https://doi.org/10.12928/jfc.v4i1.3989

Keywords:

ikan lele, sifat organoleptik, slondok, ubi kayu

Abstract

Slondok merupakan makanan ringan yang menggunakan bahan utama ubi kayu. Sebagai makanan ringan yang menyerupai kerupuk, slondok mempunyai sifat gurih, renyah dan ringan sebagai camilan. Rasa gurih pada slondok biasanya karena penambahan bumbu berupa garam, ketumbar, bawang putih dan penguat rasa buatan dari bahan kimia. Untuk mengurangi pemakaian bahan kimia, maka dibuat slondok dengan penambahan ikan lele. Ikan lele yang kaya protein diharapkan dapat menggantikan bahan kimia untuk menguatkan rasa gurih pada slondok selain juga dapat meningkatkan nilai gizi slondok. Penelitian eksperimen ini bertujuan untuk mengetahui penambahan ikan lele pada slondok yang disuka oleh konsumen. Hasil penelitian menunjukkan bahwa penambahan ikan lele sebesar 15% sampai 25% pada slondok mempunyai tingkat kesukaan disukai.

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Published

2021-06-30

Issue

Vol. 4 No. 1 [Juni 2021]

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Articles

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