Karakteristik Tortilla Chips dengan Variasi Penambahan Tepung Ikan Teri Jengki Bangka Belitung

Abstract

Tortilla chips merupakan jajanan populer di kalangan anak-anak, namun umumnya tinggi karbohidrat dan rendah protein serta mineral. Penelitian ini bertujuan mengeksplorasi potensi tepung ikan teri jengki (Stolephorus indicus) sebagai penyeimbang gizi tortilla chips untuk meningkatkan protein, kalsium, dan fosfor. Variasi penambahan tepung ikan teri dilakukan pada 0%, 10%, 15%, dan 20%. Penambahan tepung ikan teri jengki mampu meningkatkan kandungan protein, kalsium, dan fosfor sehingga formulasi 10%, 15%, dan 20% memenuhi kriteria klaim sumber protein serta tinggi kalsium dan fosfor, namun menyebabkan perubahan karakteristik fisik tortilla chips berupa warna semakin gelap, tekstur semakin renyah, dan peningkatan nilai aktivitas air. Evaluasi sensori hedonik menunjukkan tingkat penerimaan panelis dengan nilai kesukaan rata-rata 7, sedangkan analisis CATA menunjukkan bahwa formulasi dengan penambahan tepung ikan teri jengki 15% memiliki karakteristik sensori yang paling mendekati produk ideal sehingga ditetapkan sebagai perlakuan terpilih. Formulasi terpilih memiliki kandungan energi sebesar 208 kkal per takaran saji 40 g dengan kontribusi AKG protein 12%, kalsium 28%, dan fosfor 29%.

Tortilla chips are a popular snack among children; however, they are generally high in carbohydrates and low in protein and mineral contents. This study aimed to evaluate the potential of jengki anchovy (Stolephorus indicus) flour as a nutritional enhancer in tortilla chips to improve protein, calcium, and phosphorus contents. Jengki anchovy flour was added at concentrations of 0%, 10%, 15%, and 20%. The addition of jengki anchovy flour increased the protein, calcium, and phosphorus contents, allowing the 10%, 15%, and 20% formulations to meet the criteria for protein source, high calcium, and high phosphorus claims. However, the addition affected the physical characteristics of tortilla chips, resulting in a darker color, crispier texture, and increased water activity. Hedonic evaluation showed good panelist acceptance with an average liking score of 7, while CATA analysis indicated that the 15% formulation had sensory characteristics closest to the ideal product and was selected as the best formulation. The selected formulation contained 208 kcal per 40 g serving size, contributing 12% of the daily protein reference intake, 28% of calcium, and 29% of phosphorus.