Electronic Theses and Dissertation

Pengembangan bakso tusuk berbahan dasar ikan bilis (Mystacoleucus padangensis) dengan substitusi tepung janeng bertujuan menciptakan produk pangan sehat, bergizi, dan mendukung diversifikasi bahan lokal. Ikan bilis dipilih karena kandungan protein tinggi, sementara tepung janeng kaya gizi. Penelitian ini bertujuan mengklasifikasi bakso tusuk ikan bilis, menentukan resep standar, dan menganalisis preferensi konsumen. Penelitian ini menggunakan metode eksperimen kuantitatif melibatkan 4 dosen Tata Boga FKIP USK dan 30 konsumen (15 ibu dan 15 anak di Posyandu Baet) dengan objek bakso berbahan tepung janeng, mengkaji variabel bebas (ikan bilis dan tepung janeng) serta variabel terikat (warna, aroma, tekstur, rasa). Data dikumpulkan melalui uji pengamatan oleh narasumber dan uji penerimaan oleh konsumen menggunakan sensory evaluation card dan hedonic scale. Analisis menggunakan rata-rata skor panelis dan ANOVA satu jalur, dilanjutkan dengan uji LSD jika signifikan. Hasil penelitian menunjukkan bahwa bakso tusuk ikan bilis menggunakan ikan bilis sebagai bahan utama dengan penambahan tepung janeng sebagai alternatif tepung tapioka, menghasilkan tekstur kenyal, aroma khas, dan cita rasa yang menggugah selera. Proses pembuatan melibatkan pencampuran bahan, pengadonan, pembentukan, dan pemasakan dengan es batu untuk menjaga elastisitas. Hasil uji pengamatan dan penerimaan menunjukkan bahwa perlakuan ketiga (Bks03) dengan penambahan tepung janeng 35% memiliki warna putih keabu-abuan, tekstur kenyal, aroma wangi, dan rasa yang lebih enak dibandingkan perlakuan lainnya, serta menjadi pilihan favorit narasumber dan konsumen.

The development of fish ball skewers made from anchovies (Mystacoleucus padangensis) with the substitution of janeng flour aims to create healthy, nutritious food products while supporting the diversification of local ingredients. Anchovies were chosen for their high protein content, while janeng flour is rich in nutrients. This study aims to classify anchovy fish ball skewers, determine their standard recipe, and analyze consumer preferences. The research employed a quantitative experimental method involving 4 lecturers from the Culinary Arts Department, FKIP USK, and 30 consumers (15 mothers and 15 children at Posyandu Baet). The study focused on fish ball products made with janeng flour, examining independent variables (anchovies and janeng flour) and dependent variables (color, aroma, texture, and taste). Data were collected through observational tests by experts and acceptance tests by consumers using sensory evaluation cards and a hedonic scale. Analysis was conducted using the average panelist scores and one-way ANOVA, followed by an LSD test if significant differences were found. The study results indicate that fish ball skewers using anchovies as the main ingredient, with the addition of janeng flour as an alternative to tapioca, produce a chewy texture, distinctive aroma, and delicious taste. The preparation process involved mixing ingredients, kneading, shaping, and cooking, with ice cubes used to maintain dough elasticity. Observational and acceptance test results showed that the third treatment (Bks03), with 35% janeng flour, had a more appealing grayish-white color, a chewy texture, a fragrant aroma, and a better taste compared to other treatments, making it the preferred choice of experts and consumers.