Electronic Theses and Dissertation

Pengolahan tulang ikan menjadi tepung tulang ikan dapat meningkatkan nilai produk
tersebut dan menjadi produk sumber kalsium. Namun, setiap tulang ikan memiliki kadar (Ca)
yang berbeda dan proses pengolahannya juga dapat mempengaruhi komponennya. Oleh karena
itu, penelitian ini bertujuan untuk mengetahui pengaruh jenis dan suhu pengeringan tulang ikan
terhadap sifat fisikokimia tulang ikan. Hasil perlakuan terbaik akan difortifikasi pada roti tawar
non gluten dengan penambahan jenis bubuk bawang untuk meningkatkan sifat fungsional
produk, kemudian akan dianalisis pengaruh konsentrasi fortifikasi tepung tulang ikan dan
penambahan jenis bubuk bawang terhadap sifat organoleptik dan fisik roti tawar non gluten.
Penelitian ini terdiri dari dua tahap, tahap pertama ialah pembuatan tepung tulang ikan
dengan 2 faktor yaitu jenis tulang ikan (tulang ikan tuna, tulang ikan parang-parang, dan tulang
ikan tenggiri) dan suhu pengeringan (90C dan 110C). Tepung tulang ikan kemudian dianalisis
kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, kadar karbohidrat, rendemen,
warna, kadar kalsium, dan analisis perlakuan terbaik. Tepung tulang ikan terbaik dilanjutkan
sebagai fortifikan pada tahap kedua. Tahap kedua ialah produksi roti tawar non gluten terdiri
dari 2 faktor yaitu konsentrasi fortifikasi tepung tulang ikan (2,5%, 5%, dan 7,5%) serta jenis
penambahan bubuk bawang (bubuk bawang putih dan bubuk bawang hitam). Metode yang
digunakan untuk kedua tahap ialah Rancangan Acak Lengkap (RAL) yang memiliki 6 kombinasi
perlakuan serta 3 kali pengulangan sehingga dihasilkan 18 satuan percobaan. Analisis roti tawar
non gluten meliputi uji organoleptik, volume pengembangan, porositas roti, dan analisis
perlakuan terbaik. Perlakuan terbaik roti tawar non gluten dilakukan analisis proksimat, kadar
kalsium, serta total fenol.
Penelitian tahap pertama menunjukkan bahwa jenis tulang ikan secara signifikan
mempengaruhi kadar air tertinggi dihasilkan oleh tulang ikan tuna dan paling tinggi oleh tulang
ikan tenggiri, kadar abu tertingi dihasilkan oleh ikan parang-parang dan paling rendah oleh ikan
tuna, protein paling tinggi oleh ikan parang-parang dan paling rendah oleh ikan tenggiri, serat
kasar paling tinggi oleh ikan tuna dan paling rendah oleh ikan tenggiri, karbohidrat paling tinggi
oleh ikan tenggiri dan paling rendah oleh tulang ikan parang-parang, dan kalsium. Selain itu,
suhu pengeringan juga berpengaruh terhadap penurunan kadar air, peningkatan protein, dan
peningkatan serat kasar. Interaksi jenis tulang ikan dan suhu pengeringan mempengaruhi kadar
lemak dan kadar kalsium. Berdasarkan uji efektivitas metode de Garmo, perlakuan terbaik
diperoleh dari T2S2 (tulang ikan parang-parang pada suhu 110°C) dengan karakteristik kimia
yaitu kadar air 3,84%, kadar abu 62,67%, kadar lemak 2,46%, kadar protein 23,21%, kadar serat
kasar 26,29%, kadar karbohidrat 7,81%, kadar kalsium 229,32 mg/L.
Tahap kedua ialah fortifikasi tepung tulang ikan, ditemukan bahwa penambahan jenis
bubuk bawang memberikan pengaruh terhadap uji hedonik yaitu menurunkan nilai hedonik
warna, aroma, rasa, dan keseluruhan produk serta konsentrasi fortifikasi mempengaruhi
penurunan nilai hedonik keseluruhan. Interaksi konsentrasi fortifikasi dan jenis bubuk bawang
mempengaruhi nilai hedonik tekstur. Hasil uji efektivitas de Garmo menunjukkan bahwa
perlakuan fortifikasi 7,5% tepung tulang ikan dan penambahan bubuk bawang putih adalah yang
terbaik. Karakteristik perlakuan terbaik ini menunjukkan kadar air 41,17 ± 0,77, kadar abu 3,02
± 0,21, kadar lemak 8,81 ± 0,93, kadar serat kasar 0,68 ± 0,16, kadar protein 6,76 ± 0,45, kadar
karbohidrat 40,24 ± 1,71, dan kadar kalsium 72,16 ± 3,93 mg/L.

The processing of fish bones into fish bone flour can enhance the economic value of the product and serve as a potential source of calcium. However, the calcium (Ca) content of fish bones varies among species, and the processing conditions can also influence their chemical composition. Therefore, this study aimed to investigate the effects of fish bone type and drying temperature on the physicochemical properties of fish bones. The best treatment result was subsequently applied as a fortificant in gluten-free white bread, combined with the addition of different types of onion powder to improve the functional properties of the product. Furthermore, the effects of fish bone flour fortification concentration and onion powder type on the organoleptic and physical characteristics of gluten-free white bread were analyzed. This research was conducted in two stages. The first stage involved the production of fish bone flour with two factors: type of fish bone (tuna, parang-parang, and mackerel) and drying temperature (90°C and 110°C). The resulting fish bone flours were analyzed for moisture content, ash content, fat content, protein content, crude fiber, carbohydrate content, yield, color, calcium content, and overall treatment effectiveness. The best-performing fish bone flour was then used as a fortificant in the second stage. The second stage involved the production of gluten-free white bread with two factors: concentration of fish bone flour fortification (2.5%, 5%, and 7.5%) and type of onion powder (garlic powder and black onion powder). Both stages employed a Completely Randomized Design (CRD) consisting of six treatment combinations and three replications, resulting in a total of 18 experimental units. Analyses of the gluten-free white bread included organoleptic evaluation, volume expansion, bread porosity, and determination of the best treatment. The best gluten-free white bread formulation was further analyzed for proximate composition, calcium content, and total phenolic content. The results of the first stage demonstrated that the type of fish bone significantly influenced several parameters. Tuna bones yielded the highest moisture content, while mackerel bones produced the lowest. Parang-parang fish bones exhibited the highest ash and protein contents, whereas tuna and mackerel bones had the lowest. Tuna bones had the highest crude fiber content, while mackerel bones had the lowest. Mackerel bones showed the highest carbohydrate content, whereas parang-parang bones had the lowest. Variations in calcium content were also observed among fish bone types. In addition, drying temperature significantly affected moisture reduction, as well as increases in protein and crude fiber contents. The interaction between fish bone type and drying temperature significantly influenced fat and calcium contents. Based on the effectiveness index using the De Garmo method, the best treatment was obtained from T2S2 (parang-parang fish bone dried at 110°C), with the following chemical characteristics: moisture content 3.84%, ash content 62.67%, fat content 2.46%, protein content 23.21%, crude fiber 26.29%, carbohydrate content 7.81%, and calcium content 229.32 mg/L. In the second stage—fish bone flour fortification—the addition of onion powder significantly affected the hedonic test results by decreasing hedonic scores for color, aroma, taste, and overall acceptability. Fortification concentration also influenced the overall hedonic score, showing a decreasing trend with higher fortification levels. The interaction between fortification concentration and onion powder type significantly affected the hedonic score for texture. According to the De Garmo effectiveness index, the best treatment was obtained from the formulation containing 7.5% fish bone flour fortified with garlic powder. The best treatment exhibited the following characteristics: moisture content 41.17 ± 0.77%, ash content 3.02 ± 0.21%, fat content 8.81 ± 0.93%, crude fiber 0.68 ± 0.16%, protein content 6.76 ± 0.45%, carbohydrate content 40.24 ± 1.71%, and calcium content 72.16 ± 3.93 mg/L.