Pengembangan Produk Sambal Bawang dengan Penambahan Tepung Tulang Ikan Lele

Authors

  • Chatarina Yayuk Trisnawati Universitas Katolik Widya Mandala Surabaya
  • Victor Christian Kaharso Universitas Katolik Widya Mandala Surabaya
  • Virly Universitas Katolik Widya Mandala Surabaya

Keywords:

calcium content, catfish bone meal, free fatty acid content, onion chili sauce, peroxide value

Abstract

Catfish bones contain high levels of calcium and have the potential to serve as an alternative calcium source. To maximize its benefit, catfish bone meal can be added to onion chili sauce, enhancing the end product’s calcium content. The concentration of added catfish bone meal must be observed to produce onion chili sauce with good characteristics. One common stage in chili sauce processing is frying with oil, which can potentially lead to oxidation in oil and affect the quality of the onion chili sauce. This research aimed to study the effect of concentration of catfish bone meal on the free fatty acid content, peroxide value, and calcium content in onion chili sauce. A randomized block design was employed with the concentration of catfish bone meal as the treatment factor at three levels: 15%, 20%, and 25% of the weight of cayenne pepper. The result showed that the concentration of catfish bone meal significantly influenced the free fatty acid levels of onion chili sauce stored for 28 days, the peroxide value in onion chili sauce stored for one day, and the calcium content of onion chili sauce. There was a notable increase in peroxide value and free fatty acid content over the 28 days storage period in the refrigerator.

References

Afriani, K., Permana, A. H., Widiana, I., Agustin, P. A., Nurhalisa, I. A., & Zahro, H. A. (2022). Pembuatan aneka produk olahan pangan berbahan dasar ikan lele. Jurnal Pengabdian Masyarakat AKA, 2(1), 30-34.

AOAC International. (2005). Official methods of analysis of the association of analytical chemists international (18th ed.). Gaithersburg: AOAC International.

Asmawati, A., Saputrayadi, & Marianah. (2019). Kajian lama pemasakan terhadap beberapa komponen mutu ikan lele presto. Jurnal Agribisnis Perikanan, 12(1), 51-58.

Ayuningtyas, C.E., Rahmadewi, Y.M., Budiantoro, A. & Ridha, M.R. (2021). Pemanfaatan ikan nila sebagai produk kuliner khas ekowisata Bendhung Lepen Yogyakarta. Prosiding Seminar Nasional Pengabdian Masyarakat Universitas Ma Chung, 1, 65-74.

Febrianto, A., Setianingsih, & Riyani, A. (2019). Determination of free fatty acid in frying oils of foodstuffs. Indonesian Journal of Chemistry and Environment, 2(1), 1-6.

Ilminingtyas, D. W. H. (2012). Diversifikasi olahan lele. Semarang: Diktat Kursus Kewirausahaan Desa Jomblang.

Istanto, F., Surti, T., & Anggo, A. D. (2014). Pengaruh perbedaan tekanan pada ikan mujair (Oreochromis mosambicus) presto dengan alat “TTSR” (tekanan tinggi suhu rendah). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4), 39-44.

Kementerian Kelautan dan Perikanan. 2022. Statistik-KKP: Produksi Perikanan.

Ketaren, S. (1986). Minyak dan lemak pangan. Jakarta: UI Press.

Mubarokah, U., Kriswantriyono, A., Horiq, H., & Syarif, R. (20210. Inovasi tulang dan kepala ikan lele sebagai upaya pemberdayaan masyarakat dalam pengelolaan limbah ikan lele berbasis zero waste. Jurnal CARE, 6(1), 49-62.

Munawaroh, S. F., & Jacoeb, A. M. (2020). Diversifikasi pengolahan ikan lele dengan konsep zero waste (nugget dan kerupuk). Jurnal Pusat Inovasi Masyarakat, 2(3), 417-421.

Nuraenah, N., Novalina, K., & Deviarni, I. M. (2016). Pengembangan produk berbasis lele dengan konsep zero waste process di Kelurahan Sungai Jawi Kecamatan Pontianak Kota, Kota Pontianak. Jurnal Teknologi Pangan, 7(2), 68-73.

Ratnaningtyas, S., Soeprijadi, L., & Ambarwati, L. (2023). Mutu sensori dan kimia, serta penentuan umur simpan tempe kedelai dengan penambahan tepung tulang ikan lele (Clarias sp.). Media Teknologi Hasil Perikanan, 11(1), 25-31.

Rizkia, E.F., Rahmadewi, Y.M., & Pangastuti, P.M. (2022). Pengaruh perbandingan ikan patin (Pangasius sp.) dan ayam terhadap tingkat kesukaan galantin. Jurnal Ilmiah Teknologi Pertanian Agrotechno, 7(2), 123-127.

Sari, F. K., Ishartani, D., Parnanto, N. H., & Anam, C. (2013). Pengaruh penambahan tulang ikan lele (Clarias sp) dan kacang tunggak (Vigna unguiculata) terhadap kandungan kalsium dan protein pada susu jagung manis (Zea mays saccharata). Jurnal Teknosains Pangan, 2(1), 66-72.

Sulistijowati, R. S., Manteu, S. H., & Tahir, M. (2020). Kuliner sambal ikan. Sleman: Deepublish Publisher.

Sulistiyati, T. D., & Mawaddah, O. (2021). Penambahan tepung tulang ikan lele terhadap kadar kalsium dan organoleptik cookies ubi jalar kuning. Journal of Fisheries and Marine Research, 5(2), 217-222.

Susanto, E. (2010). Pengolahan Bandeng Duri Lunak. Semarang: Universitas Diponegoro.

Tabel Komposisi Pangan Indonesia. 2017. Tabel komposisi pangan indonesia. Jakarta: Direktorat Jenderal Kesehatan Masyarakat, Direktorat Gizi Masyarakat.

Downloads

Published

2024-06-29

Issue

Vol. 7 No. 1 [Juni 2024]

Section

Articles

License

Copyright (c) 2024 Chatarina Yayuk Trisnawati, Victor Christian Kaharso, Virly

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with JOURNAL OF FOOD AND CULINARY agree to the following terms:

  1. All articles published are Open Access that means they will be immediately and permanently free for everyone to read and download. We use the CC-BY-SA license options under Creative Commons Attribution License (CC BY-SA 4.0). Creative Commons Attribution License (CC BY-SA 4.0). CC-BY-SA assures that all works will be available under CC-BY-SA always and no risk of commercial actions against the will of the copyright holder.
  2. Anyone can use, copy and disseminate the material in any medium or format; as well as re-use, re-mix, transform, and build upon the material for any purpose, even commercially. However, they must acknowledge the authors by giving appropriate credits (cite to the article or content), provide a link to the license, and indicate if changes were made and use under the same license as the original.
  3. Authors retain copyright and grant license exclusive rights in their article to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
  4. Authors have the right to retain patent, trademark and other intellectual property rights (including research data). 
  5. Authors have the right to proper attribution and credit for the published work.

Copyright Transfer Agreement

  1. The Authors submitting the manuscripts do so on the understanding that if they are accepted for publications, copyright of the articles shall be assigned to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
  2. Universitas Ahmad Dahlan as publisher of The JOURNAL OF FOOD AND CULINARY,  the Editors, and the Editorial Board Members of the JOURNAL OF FOOD AND CULINARY make every efforts to ensure that no wrong or misleading data, opinions or statements are published in the journal. In any way, the contents of the articles and circulars published in the JOURNAL OF FOOD AND CULINARY are the sole and exclusive responsibility of their respective authors and advertisers.
  3. The publisher may revoke the publication for violating the ethical code of conduct.