Pengaruh Penambahan Ikan Lele (Clarias batrachus) terhadap Kandungan Gizi dan Tingkat Kesukaan Kerupuk Singkong

Abstract

RIRIS RAHAYU. Pengaruh Penambahan Ikan Lele (Clarias batrachus) terhadap Kandungan Gizi dan Tingkat Kesukaan Kerupuk Singkong. dibimbing oleh ANDI EARLY FEBRINDA.

Kerupuk singkong adalah salah satu bentuk pemanfaatan dari singkong. Ikan lele memiliki nilai ekonomi dan manfaat gizi yang baik serta berpotensi sebagai fortifikasi bahan pangan. Penelitian ini bertujuan untuk mengetahui kandungan gizi, tingkat kesukaan, serta analisis biaya dan kelayakan usaha dari kerupuk singkong dengan penambahan ikan lele. Penelitian ini menggunakan tiga taraf konsentrasi ikan lele sebesar 0%, 6%, dan 9,6% parameter yang diamati adalah kandungan zat gizi, kesukaan terhadap warna, aroma, rasa, tekstur, dan penerimaan keseluruhan, selain itu dilakukan juga analisis kelayakan usaha. Penambahan ikan lele sebesar 6% menghasilkan kerupuk singkong yang paling dapat diterima oleh panelis. Penambahan ikan lele berpengaruh nyata terhadap peningkatan kadar protein dari 4,88% menjadi 7,18%, dan 7,78% pada perlakuan 6% dan 9,6%, serta penurunan kadar air dari 12,92% menjadi 11,13% dan 8,83%. Sementara itu, berdasarkan perhitungan dalam skala produksi sebanyak 2520 kemasan per bulan membutuhkan biaya produksi sebesar Rp7.538.400,00 per bulan, HPP sebesar Rp7.300,00 per kemasan, harga jual sebesar Rp9000,00 per kemasan, keuntungan sebesar Rp1.460,00 per kemasan. Break Even Point dapat dicapai dengan skala produksi sebanyak 1797 kemasan.

RIRIS RAHAYU. The Effect of Adding Catfish (Clarias batrachus) on the Nutritional Content and Consumer Acceptance of Cassava Crackers. Supervised by ANDI EARLY FEBRINDA.

Cassava crackers are one way in which cassava is utilised. Catfish have good economic value and nutritional benefits, as well as potential for use in food fortification. This study aimed to determine the nutritional content, level of acceptability, and to analyse the costs and feasibility of a business producing cassava crackers with added catfish. This study utilised three levels of catfish concentration: 0%, 6% and 9.6%. The parameters observed were nutrient content, acceptability of color, aroma, flavor, texture and overall acceptability. In addition, a business feasibility analysis was conducted. The addition of 6% catfish produced the cassava crackers that were most acceptable to the panelists. The addition of catfish had a significant effect on increasing the protein content from 4.88% to 7.18% and 7.78% for the 6% and 9.6% treatments, respectively, as well as reducing the moisture content from 12.92% to 11.13% and 8.83%. Meanwhile, based on calculations for a production scale of 2,520 packets per month, production costs amount to Rp7,538,400.00 per month, with a cost of goods sold of Rp7,300.00 per packet, a selling price of Rp9,000.00 per packet, and a profit of Rp1,460.00 per packet. The break-even point can be reached with a production volume of 1,797 packages.