Karakteristik Produk Ekstrudat dengan Penambahan Tepung Ikan Layang (Decapterus ruselli) dan Daya Cerna Protein In Vitro

Abstract

Pengolahan ikan layang umumnya penggaraman atau dijual dalam keadaan segar. Penepungan memiliki beberapa keunggulan yaitu daya tahan lebih lama, memiliki protein tinggi, dan mudah diaplikasikan dalam produk olahan lainnya. Produk makanan ringan ekstruksi memiliki peluang tinggi dalam pengembangan produk di industri. Tujuan penelitian adalah menentukan karakteristik produk ekstrudat serta daya cerna protein in vitro. Bahan baku ikan layang dianalisis dengan uji TVB, pH, dan proksimat. Penepungan dilakukan dengan metode autoclave. Tepung ikan konsentrasi 0% (b/b), 5% (b/b), dan 7.5% (b/b) ditambahkan dengan jagung dan air untuk pembuatan produk ekstrudat. Pembuatan produk ekstrudat menggunakan ekstruder ulir ganda dengan suhu barel 1600C, kadar air 14%, dan kecepatan 300 rpm. Hasil analisis karakteristik produk ekstrudat berdasarkan uji fisik, kimia, sensori, daya cerna protein in vitro, serta cemaran mikroba diperoleh perlakuan terbaik adalah 5%. Daya cerna protein in vitro ekstrudat tergolong tinggi yaitu 80%. Makanan ringan ekstrudat ikan layang dapat memenuhi 150 kkal harian dengan takaran saji 40 g.

Fish processing is generally salted or sold fresh. Fish flour has several advantages, for example longer durability, high protein, and easy application in other processed products. Extrusion snack products have high opportunities in product development in the industry. The aim of this research was determine the characteristics of the extrudate product and the protein digestibility in vitro. Raw material (flying fish) were analyzed to TVB, pH, and proximate tests. The extrudate product was made using fish meal with treatment concentrations of 0% (w/w), 5% (w/w), and 7.5% (w/w), then added with corn and water. The extrudate product is manufactured using a double screw extruder with a barrel temperature of 160°C, a moisture content of 14%, and a speed of 300 rpm. The results of the analysis of extrudate product characteristics based on physical, chemical, sensory tests, protein digestibility in vitro, and microbial contamination obtained the best treatment was 5%. In vitro extrudate protein digestibility was classified as high at 80%. Flying fish extrudate snacks can meet 150 kcal daily with a serving size of 40 g.