Increased Value Added of Tuna Flakes (By-Product) from Steak Processing Through Development of Halal Commercial Food Products (Tuna Topping Spaghetti)
Penulis/Author
Dr. Ir. Latif Sahubawa, M.Si. (1); Prof. Dr. Ir. Ustadi, M.P. (2); Prof. Ir. Leni Sophia Heliani, S.T., M.Sc., D.Sc., IPU. (3)
Tanggal/Date
26 2021
Kata Kunci/Keyword
Abstrak/Abstract
Abstract: Yellowfin tuna is one of Indonesia's main export commodities, its meat contains high protein and can be processed into a variety of commercial food products. In the processing of loin, fillet and tuna steak, ±10% of flaked meat is produced which can be used for processing commercial products. Spaghetti is one of the commercial products that is easily processed with raw materials and additives that are cheap and easy to obtain as well as halal and thoyib. The raw materials used are tuna flakes, spaghetti noodles and seasonings. The research objective was to analyse the chemical composition of tuna flakes and tuna topping spaghetti as well as the added value and level of consumer preference.
This research useds laboratory methods, the percentage of additional selling value and consumer preferences. Proximate chemical composition of tuna flakes was observed, namely: water content (74.80 - 75.25%); protein (16.35 - 17.00%); fat (1.43 - 1.50%); minerals (5.38 - 5.45%); carbohydrates (0.65 - 0.80%). Chemical composition of tuna topping spaghetti was determined, namely: water content (62.73 - 69.13%); protein (7.08 - 8.34%); fat (0.42 - 0.76%); minerals/ash (0.93 - 1.16%) and carbohydrates (24.41 - 25.54%). The added value of tuna flakes in the processing of tuna topping spaghetti for two packages of spaghetti noodles (18 portions) is Rp. 147,355 (80.79%). The level of consumer preference (25 panelists) towards the visual value of tuna topping spaghetti is “very like” (76.0%) and “like”
(24%); smell values, namely "really like" (72.0%) and "like" (28%); the value of taste, namely "really like" (80.0%) and "like" (20%); Texture values are “really like” (80.0%) and “like” (20%) and taste values are “really like” (76.0%) and “like” (24%).
Rumpun Ilmu
Teknologi Pangan dan Gizi
Bahasa Asli/Original Language
English
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
Latif Sahubawa et al_ 2021_ Journal of Food & Pharmaceutical Science (JFPS) UGM.pdf
