Optimasi Formulasi Bak Kwa Pangasius dengan Pati Resisten Tepung Garut Menggunakan Mixture Design

Abstract

Permintaan pangan siap saji (ready-to-eat) yang sehat terus meningkat. Produk bak kwa komersial umumnya rendah serat dan didominasi daging merah. Penelitian ini bertujuan mengoptimalkan formulasi bak kwa ikan patin (Pangasius sp.) dengan penambahan pati resisten tepung garut (Maranta arundinacea) sebagai komponen fungsional. Optimasi formula menggunakan metode mixture design I-optimal dengan tiga komponen yaitu ikan patin (70–90%), tepung garut (5–20%), dan rempah (5–10%). Respon yang diamati meliputi karakteristik fisikokimia dan sensori. Formulasi optimum ditentukan menggunakan pendekatan desirability function, menghasilkan komposisi 89,034% ikan patin, 5,000% tepung garut, dan 5,966% rempah dengan nilai desirability 0,517. Produk optimum memiliki kadar air 39,38%, protein 13,16%, lemak 2,56%, abu 2,46%, karbohidrat 42,25%, aktivitas air 0,858, serat pangan total 2,21%, pati resisten 6,23%, total bakteri asam laktat (BAL) 15×104 CFU/g, asam glutamat 2,72%, dan nilai TBA 0,749 mg MDA/kg. Secara keseluruhan, formulasi optimum bak kwa ikan patin layak secara sensori dan berpotensi sebagai pangan fungsional.

Demand for healthy ready-to-eat foods continues to rise. Commercial bak kwa products are generally low in fiber and dominated by red meat. This study aimed to optimize the formulation of pangasius (Pangasius sp.) bak kwa by adding resistant starch from arrowroot flour (Maranta arundinacea) as a functional ingredient. Formulation optimization was performed using the I-optimal mixture design method with three components: catfish (70–90%), arrowroot flour (5–20%), and spices (5–10%). The observed responses included physicochemical and sensory characteristics. The optimal formulation was determined using the desirability function approach, resulting in a composition of 89,034% catfish, 5,000% arrowroot flour, and 5,966% spices, with a desirability value of 0,517. The optimal product has a moisture content of 39,38%, protein 13,16%, fat 2,56%, ash 2,46%, carbohydrates 42,25%, water activity 0,858, total dietary fiber 2,21%, resistant starch 6,23%, total lactic acid bacteria (LAB) of 15×104 CFU/g, glutamic acid of 2,72%, and a TBA value of 0,749 mg MDA/kg. Overall, the optimum bak kwa formulation was sensorially acceptable and shows potential as a functional food.