Inovasi Patty sandwich Dengan Proporsi Ikan Patin (Pangasius Sp) Dan Kelapa Muda Sangrai Dengan Penambahan Puree Daun Semanggi
DOI:
https://doi.org/10.55606/jcsrpolitama.v1i4.2317Keywords:
Patty Sandwich, Ikan Patin, Kelapa Sangrai, Puree SemanggiAbstract
Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.
References
Asis, A., Sugihartono, M., & Ghofur, M. (2017). Pertumbuhan ikan patin siam (Pangasianodon hypopthalmus F.) pada pemeliharaan sistem akuaponik dengan kepadatan yang berbeda. Jurnal Akuakultur Sungai Dan Danau, 2(2), 51–57.
Asmawati, A., Arpi, N., Muhammadar, M., & Murlida, E. (2021). Peningkatan Kualitas dan Kuantitas Produk Olahan Kelapa U Neulheu (Kelapa Sangrai Giling) sebagai Bumbu Masakan Khas Aceh. Prosiding Seminar Nasional Pengabdian Kepada Masyarakat, 1(1), 191–198.
Bayam, A. (2021). Bab II Jenis-Jenis Sayuran Daun. UMSIDA PRESS, 4.
Boateng, E. F., & Nasiru, M. M. (2019). Applications of ultrasound in meat processing technology: A review. Food Science and Technology, 7(2), 11–15.
Buddhisatyarini, T., Wulandari, R., & Fifintari, F. R. (2022). Community empowerment through making variations of nuggets as an effort to improve the family economy during the Covid-19 pandemic. Community Empowerment, 7(6), 1053–1060.
Cory, M. S. (2009). Analisis Kandungan Nitrit dan Pewarna Merah pada Daging Burger yang Dijual Di Grosir Bahan Baku Burger Di Kota Medan Tahun 2009. Skripsi, Fakultas Kesehatan Masyarakat, Universitas Sumatera Utara, Medan.
Darojat, D. (2010). Manfaat penambahan serat pangan pada produk daging olahan. Majalah Food Review, 5(7), 52–53.
Daud, A., Suriati, S., & Nuzulyanti, N. (2019). Kajian Penerapan Faktor yang Mempengaruhi Akurasi Penentuan Kadar Air Metode Thermogravimetri. Lutjanus, 24(2), 11–16.
Diana, T. R., & Triastuti, U. Y. (2022). Uji Organoleptik, Daya Terima Masyarakat, dan Harga Jual Terhadap Patty Ikan Bandeng Dengan Daun Mangkokan: Organoleptic Test, Public Acceptance, and Selling Price On The Patty Of Milk Fish With Book Leaves. SENTIMAS: Seminar Nasional Penelitian Dan Pengabdian Masyarakat, 444–448.
Dwi, S., Anton, A., & Maya, P. S. (2010). Analisis sensori untuk industri pangan dan agro. Bogor: IPB Press.
Ermawati, Y., Halik, B. R., & Pujianto, P. (2022). Koperasi Bagi Kelompok Usaha Srikandi Semanggi Sebagai Upaya Menuju Inklusi Keuangan. PeKA: Jurnal Pengabdian Kepada Masyarakat, 5(2), 171–177.
Erungan, A. C., Ibrahim, B., & Yudistira, A. N. (2005). Analisis pengambilan keputusan uji organoleptik dengan metode multi kriteria. Jurnal Pengolahan Hasil Perikanan Indonesia, 8(1).
Evanuarini, H. (2010). Kualitas Chickennuggets Dengan Penambahan Putih Telur. Jurnal Ilmu Dan Teknologi Hasil Ternak, 5(2), 17–22.
Febrian, N. D. (2022). Pengaruh Proporsi Tepung Sorgum Dan Tepung Terigu Dengan Penambahan Karagenan Terhadap Karakteristik Fisikokimia Dan Organoleptik Patty Burger Ikan Patin. Upn" Veteran" Jawa Timur.
Harimurti, E. K., Sudjatinah, M., & Fitriana, I. (2021). Pengaruh Perbedaan Waktu Pengukusan Pada Proses Pemindangan Ikan Kembung Terhadap Sifat Fisik, Kimia dan Organoleptik. J. Teknol. Pangan Dan Has. Pertan, 15(1), 1–7.
Hikmawanti, N. P. E., Hariyanti, C. A., & Viransa, V. P. (2016). Kandungan piperin dalam ekstrak buah lada hitam dan buah lada putih (Piper nigrum L.) yang diekstraksi dengan variasi konsentrasi etanol menggunakan metode KLT-densitometri. Media Farmasi, 13(2), 173–185.
Indiarto, R., Nurhadi, B., & Subroto, E. (2012). Kajian karakteristik tekstur (texture profil analysis) dan organoleptik daging ayam asap berbasis teknologi asap cair tempurung kelapa. Jurnal Teknologi Hasil Pertanian, 5(2).
Iryanie, E., & Handayani, M. (2019). Akuntansi biaya. Poliban Press.
Kerry, J. (2012). Aluminium foil packaging. Packaging Technology, 163–177. https://doi.org/10.1533/9780857095701.2.163
Lumbong, R., Tinangon, R. M., Rotinsulu, M. D., & Kalele, J. A. D. (2017). Sifat organoleptik burger ayam dengan metode memasak yang berbeda. ZOOTEC, 37(2), 252–258.
Maheswari, G. A. G. (2022). Produk Patty Burger Daging Analog Berbahan Daun Singkong (Manihot Esculenta), Pisang Batu (Musa Balbisiana), Dan Kacang Merah (Vigna Angularis) Sebagai Pangan Fungsional Tinggi Serat Pangan. Poltekkes Kemenkes Yogyakarta.
Malini, D. R. (2016). Pemanfaatan Tepung Biji Durian sebagai Bahan Pengisi Bakso Daging Sapi.
Martony, O. (2020). Junk Food Makanan Favorit Dan Dampaknya Terhadap Tumbuh Kembang Anak Dan Remaja.
