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STUDI PENAMBAHAN IKAN GABUS (Ophiocephalus striatus) PADA PEMBUATAN ABON JANTUNG PISANG (Musa paradisiaca) TERHADAP MUTU DAN NILAI SENSORIS

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ABSTRACT
Abon or floss has been one of people’s favorite processed food products. Generally, abon or floss is made of shredded beef. However, to decrease the the dependency on meat as the main source of food, it is necessary to find an alternative source of food from vegetables which have similar fiber textures to meat. Using the waste from banana inflorescence as a main ingredient for the floss could increase the economic value and as a good way to utilize the banana inflorescence waste found in East Kalimantan region.
This research aimed at finding out the effect of adding snakehead fish meat on the quality and sensory values of banana inflorescence floss as well as knowing the most suitable snakehead fish meat addition with a good quality.
The research was conducted at the Processing and Postharvest laboratory and the Chemistry and Microbiology Laboratory of the Faculty of Agriculture, Mulawarman University, from September to October 2012. The experimental design used was the completely randomized design with a single factor, five treatments and four replications. The treatment was in a form of the snakehead fish meat addition (0, 20, 40, 60 and 80 %). The data abtained were analyzed by using Analysis of Variance followed by performing the Least Significance Difference (LSD) test at α level of 5 %.
The findings of the research showed that the addition of snakehead fish meat amounting to 40 % produced the best banana inflorescence floss, with the following compotition: Yield 26,16 %, Water Content 6,84%, Ash Content 5,12% and Protein Content 23,33%. Furthermore, the organoleptic values could be described as follows: color parameter (“rather like” range, 4, 15), flavor parameter (“like” range, 5,03), texture parameter (“like” range, 5,13) and aroma parameter (“rather like” range, 4,15).
Keyword : Abon, banana inflorescence

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: ., 2013

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Bahasa

Indonesia

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NONE

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