Analisis perbandingan uji proksimat dan sensorik pada burger ikan tuna dan burger tahu dengan variasi proses pengolahan

Mujahid, Salman Rasyid (2023) Analisis perbandingan uji proksimat dan sensorik pada burger ikan tuna dan burger tahu dengan variasi proses pengolahan. Sarjana thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

INDONESIA : Burger merupakan salah satu produk pangan yang terbuat dari campuran daging cincang lalu dipanaskan yang berpotensi sebagai sumber protein serta makronutrien lain yang dibutuhkan oleh tubuh. Adanya inovasi dalam hal bahan baku yaitu penggunaan daging ikan tuna dan tahu berpotensi untuk meningkatkan kadar makronutrien yang terkandung dalam burger. Pada burger terdapat beberapa faktor yang dapat mempengaruhi kualitas sebagai makanan tidak sehat (junk food) yaitu bahan baku yang digunakan dan juga proses pengolahan burger sehingga perlu dilakukan penelitian mengenai pengaruh kedua faktor tersebut. Proses pengolahan dilakukan menggunakan 3 variasi (goreng, kukus dan panggang). Selanjutnya pada burger dilakukan analisis pengaruh variasi bahan baku dan proses pengolahan terhadap nilai gizi dan organoleptik. Analisis proksimat dilakukan untuk mengetahui nilai gizi yang terkandung dalam burger meliputi penetapan kadar air menggunakan drying oven method, penetapan kadar abu dengan pemanasan menggunakan suhu tinggi, penetapan kadar lemak dengan metode Soxhlet, penetapan kadar protein dengan metode Kjeldahl dan kadar karbohidrat dengan metode by difference. Hasil penelitian menunjukkan perlakuan proses pengolahan dengan metode memasak berbeda memberikan pengaruh terhadap nilai gizi dan organoleptik. Perlakuan terbaik diperoleh pada burger dengan bahan dasar ikan tuna kadar air dengan metode pemanggangan sebesar 58,63%; kadar abu sebesar 1,77%; kadar lemak sebesar 0,63%; kadar protein sebesar 19,92%; serta kadar karbohidrat sebesar 19,05%. Berdasarkan hasil uji organoleptik, burger berbahan dasar tahu lebih digemari masyarakat. ENGLISH : Burger is a food product made from a mixture of minced meat and then heated which has the potential as a source of protein and other macronutrients needed by the body. The existence of innovations in terms of raw materials, namely the use of tuna and tofu meat has the potential to increase the levels of macronutrients contained in burgers. In burgers there are several factors that can affect the quality as unhealthy food (junk food), namely the raw materials used and also the burger processing process so it is necessary to do research on the influence of these two factors. The processing is done using 3 variations (fried, steamed and baked). Furthermore, on burgers, an analysis of the effect of variations in raw materials and processing processes on nutritional and organoleptic values was carried out. Proximate analysis was carried out to determine the nutritional value contained in the burger including determining the water content using the drying oven method, determining the ash content by heating using high temperature, determining the fat content by the Soxhlet method, determining the protein content by the Kjeldahl method and the carbohydrate content by the by difference method. The results showed that the processing of different cooking methods had an effect on nutritional and organoleptic values. The best treatment was obtained for burgers made from tuna fish with a roasting method of 58.63% moisture content; ash content of 1.77%; fat content of 0.63%; protein content of 19.92%; and carbohydrate content of 19.05%. Based on the results of organoleptic tests, burgers made from tofu are more popular with the public.

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