SUBSTITUSI TEPUNG MATA TUNA DARI HASIL SAMPING TE-OIL DALAM FORMULASI SAVORY CRACKERS TINGGI PROTEIN DAN KALSIUM SEBAGAI DESIGNER FOOD

Abstract

Ekstraksi virgin fish oil (VFO) dari mata tuna menghasilkan limbah padat berupa pasta otot mata dan sklera yang masih mengandung protein dan kalsium. Penelitian ini bertujuan memanfaatkan limbah tersebut menjadi tepung mata tuna dan tepung sklera dalam formulasi savory crackers sebagai pangan berklaim (designer food). Tepung mata tuna diproduksi melalui metode pengepresan dan pengepresan-enzimatis, sedangkan tepung sklera diperoleh melalui perebusan, pemrosesan termal, dan perendaman dengan perasan jeruk nipis. Hasil analisis menunjukkan tepung mata tuna memiliki kadar protein sebesar 58,19% (pengepresan) dan 47,98% (pengepresan-enzimatis). Tepung sklera mengandung kalsium sebesar 4,21%, yang meningkatkan kadar kalsium dalam produk akhir menjadi 0,65–0,72%. Produk akhir mengandung energi 110 kkal per porsi serta berkontribusi 15–16% Angka Kecukupan Gizi kalsium (AKG), 6–7% AKG lemak, dan 5–6% AKG protein. Uji sensori menunjukkan formula dengan tepung pengepresan-enzimatis memiliki tingkat penerimaan lebih tinggi secara signifikan (p<0,05). Substitusi hasil samping mata tuna dan tepung sklera dalam savory crackers berpotensi meningkatkan nilai gizi sebagai sumber protein dan tinggi kalsium dalam mendukung pengembangan produk pangan berklaim berbasis pemanfaatan by product.

The extraction of virgin fish oil (VFO) from tuna eyes produced solid by-products in the form of eye muscle paste and scleral, which still contained protein and calcium. This study aimed to utilize these by-products as tuna eye flour and scleral flour in the formulation of savory crackers as designer food. Tuna eye flour was produced using pressing and pressing–enzymatic methods, while scleral flour was obtained through boiling, thermal processing, and soaking in lime juice extract. The analysis showed that tuna eye flour contained 58,19% protein (pressing) and 47,98% protein (pressing–enzymatic). Scleral flour contained 4,21% calcium, which increased the calcium content of the final product to 0,65–0,72%. The final product provided 110 kcal per serving and contributed 15–16% of the Recommended Dietary Allowance (RDA) for calcium, 6–7% RDA for fat, and 5–6% RDA for protein. Sensory evaluation indicated that the formula containing pressing–enzymatic flour had significantly higher acceptance (p<0,05). The substitution of tuna eye and scleral by-products in savory crackers showed potential to improve nutritional value as a protein source and calcium-rich food, supporting the development of designer food products through by-product utilization.