Formulasi Mashed Potato Fat Replacer Emulsion-Gel Hasil Samping Pengalengan Ikan Sarden

Abstract

Mashed potato merupakan salah satu makanan yang cocok untuk dikembangkan sebagai pangan lansia karena teksturnya yang lembut dan mudah ditelan. Pengembangan produk mashed potato rendah lemak dilakukan dengan menggunakan emulsion-gel ikan sebagai sumber protein dan bubuk rumput laut Kappaphycus alvarezii sebagai sumber serat untuk menghasilkan produk dengan kandungan gizi yang lebih lengkap. Sampel terdiri dari lima formulasi dengan konsentrasi emulsion-gel sebesar 0%, 25%, 50%, 75%, dan 100%. Tujuan penelitian ini adalah menentukan formulasi mashed potato terbaik berbasis bahan tersebut. Evaluasi dilakukan melalui pengujian sensori hedonik, sensori tribologi, Check-All-That-Apply (CATA), analisis nilai gizi, proksimat, densitas kamba, kapasitas rehidrasi, aktivitas air (aw), profil viskositas menggunakan Rapid Visco Analyzer (RVA), dan uji reologi. Penambahan emulsion-gel berpengaruh terhadap tekstur dan kelembutan produk. Hasil menunjukkan bahwa formulasi dengan Emulsion-Gel25% merupakan perlakuan terbaik berdasarkan skor sensori tertinggi dan kecukupan gizi untuk lansia.

Mashed potato is considered suitable for elderly nutrition due to its soft texture and ease of swallowing. This study aimed to develop a low-fat mashed potato formulation using emulsion-gel as a fat replacer. In addition, fish protein hydrolysate was added as a protein source, and Kappaphycus alvarezii seaweed powder was included as a source of dietary fiber, to produce a more nutritionally complete product. Five formulations were prepared with different emulsion-gel concentrations: 0%, 25%, 50%, 75%, and 100%. The best formulation was determined based on evaluations including hedonic sensory test, tribology-based sensory analysis, Check-All-That-Apply (CATA), nutritional value estimation, proximate analysis, bulk density, rehydration capacity, activity of water (aw), viscosity profile using Rapid Visco Analyzer (RVA), and rheological testing. The addition of emulsion-gel affected texture and smoothness perception. Results indicated that the Emulsion-Gel25% formulation was the most preferred, receiving the highest sensory scores and meeting the nutritional needs of the elderly.