Optimasi Proses Termal terhadap Karakteristik Fisik Bonggolan dan Mutu Kerupuk Ikan

Abstract

Industri kerupuk ikan berperan penting dalam mendukung ekonomi masyarakat pesisir. Proses pengukusan bonggolan berpengaruh terhadap kualitas kerupuk ikan, sehingga perlu dioptimalkan karena melibatkan tahap gelatinisasi yang menentukan mutu dari kerupuk ikan. Penelitian ini bertujuan mengoptimalkan pengukusan bonggolan menggunakan pendekatan response surface methodology untuk mengevaluasi suhu dan waktu gelatinisasi pada karakteristik bonggolan dan mutu kerupuk ikan. Desain penelitian menggunakan Central Composite Design (CCD) truncated dengan 10 kombinasi perlakuan (suhu 60–100 °C dan waktu 30–60 menit), untuk parameter kadar air, kekerasan, dan daya mekar serta mutu hedonik kerupuk ikan. Formula optimal didapatkan pada suhu pengukusan 100 °C dan waktu 60 menit, yang menghasilkan bonggolan dengan kadar air 32,56% dan kekerasan 4732,71 g, dan daya mekar 141,59% . Kerupuk ikan secara sensori sangat disukai.

The fish cracker industry plays an important role in supporting the coastal community’s economy. The steaming process of bonggolan affects the quality of fish crackers and therefore needs to be optimized, as it involves the gelatinization stage that determines their quality.This study aimed to optimize the steaming of bonggolan using the response surface methodology to evaluate the effects of temperature and time of gelatinization on the characteristics of bonggolan and the quality of fish crackers. The experimental design employed a truncated Central Composite Design (CCD) with 10 treatment combinations (temperature 60–100 °C and time 30–60 minutes), assessing moisture content, hardness, expansion capacity, and hedonic quality of fish crackers. The optimal formula was obtained at a steaming temperature of 100 °C for 60 minutes, producing bonggolan with 32.56% moisture content, 4732.71 g hardness, and 141.59% expansion capacity. Sensory evaluation showed that the fish crackers were highly preferred.