Potensi Sosis Ikan Kembung sebagai Pangan Darurat

Abstract

Indonesia berada di titik pertemuan tiga lempeng tektonik sehingga bencana hidrometeorologi dan geologi menjadi kejadian yang datang berulang. Salah satu dampaknya adalah terputusnya akses pangan warga terdampak. Oleh karena itu, diperlukan pangan darurat yang praktis, bergizi, dan memiliki daya simpan panjang. Penelitian ini mengembangkan sosis steril komersial sebagai pangan darurat berbasis bahan baku lokal ikan kembung (Rastrelliger kanagurta). Rancangan acak lengkap diterapkan dengan tiga taraf konsentrasi karagenan: F1(0,5%), F2(0,7%), F3(0,9%). Pengamatan meliputi uji tekstur, water holding capacity (WHC), evaluasi sensori, uji penetrasi panas, analisis proksimat, kontribusi gizi terhadap AKG dan ALG, serta biaya produksi. Uji tekstur naik konsisten seiring peningkatan konsentrasi karagenan. Konsentrasi karagenan sebanyak 0,7% dipilih sebagai formula terpilih karena selisih penerimaannya tidak nyata secara statistik dan biaya produksinya lebih rendah. Nilai F0 yang diperoleh berada pada rentang 5-7 menit, dengan ambang minimum 3 menit. Formula terpilih memiliki kadar air 66,70%, abu 1,74%, protein 21,51%, lemak 1,24%, dan karbohidrat 8,82%, keseluruhan sesuai SNI 7755:2013. Satu sajian 60 g menyuplai 79 kkal dan 12,9 g protein, cukup untuk klaim tinggi protein dan rendah lemak berdasarkan Perarturan BPOM Nomor 1 Tahun 2022. Produk ini berpotensi sebagai opsi pangan darurat, dengan densitas energinya perlu ditingkatkan agar memenuhi standar minimal pangan darurat.

Indonesia is located at the junction of three tectonic plates, making hydrometeorological and geological disasters recurring events. One of the consequences is the disruption of food access for affected residents. Therefore, there is a need for emergency food supplies that are practical, nutritious, and have a long shelf life. This study developed commercial sterilized sausage as an emergency food source made from the local raw material, mackerel (Rastrelliger kanagurta). A completely randomized design was applied with three levels of carrageenan concentration: F1 (0.5%), F2 (0.7%), and F3 (0.9%). Observations included texture testing, water-holding capacity (WHC), sensory evaluation, heat penetration testing, proximate analysis, nutritional contributions to the Recommended Dietary Allowances (RDAs) and Adequate Intake (AI), and production costs. Texture test results consistently improved with increasing carrageenan concentration. A carrageenan concentration of 0.7% was selected as the optimal formulation because the difference in acceptability was not statistically significant and the production cost was lower. The F0 values obtained ranged from 5 to 7 minutes, with a minimum threshold of 3 minutes. The selected formula has a moisture content of 66.70%, ash of 1.74%, protein of 21.51%, fat of 1.24%, and carbohydrates of 8.82%, all of which comply with SNI 7755:2013. A single 60 gram serving provides 79 kcal and 12.9 g of protein, which is sufficient to qualify as “high-protein and low-fat” under BPOM Regulation No. 1 of 2022. This product has the potential to serve as an emergency food option, though its energy density needs to be increased to meet the minimum standards for emergency food.