Karakterisasi gizi dan pendugaan umur simpan savory chips ikan nike (Awaous melanocephalus)

Abstract

Nike fish (Awaous melanocephalus) were schooling of juvenile fish species found in Gorontalo waters. Nike processing as a savory snack chips was an effort to diversify the fishery products and one of some alternatives to meet the needs of healthy and nutritious snacks. The purpose of this study was to characterize the nutrition of nike, determine the formula of savory chips, learn best frying time and temperature for nike savory chips products, and predicted the shelf life. Formulation study was conducted with 3 flour (rice, tapioca, and wheat) which were added with sodium bicarbonate (baking soda) as anticaking agent. The frying method used deep-fat frying at a temperature 160°C, 170°C, and 180°C, for 3, 4, and 5 minutes. Selected product was determined for texture and sensory analysis. Estimation of shelf life savory chips conducted with acceleration method on 3 conditions of storage temperature, and 2 packaging materials types (aluminium foil and polypropilen). Thiobarbituric acid value (TBA) used as a parameter of the reduction in quality chips. Nike fish’s nutritional composition consisting of proximate including 79.76% water, protein 16.89%, fat 0.76%, 0.3% carbohydrate, and ash 1.93%. The highest concentration of essential amino acid was conceived by 1.153% leucine and 0.843% lysine, and the highest concentration of non-essential amino acids dominated by amino acids glutamate and proline approximately 1.478% and 0.821%. Unsaturated fatty acid content of nike is relatively high that composed dokosaheksanoate acid (DHA) 14.81%, 8.50% oleic acid, and eikosapentanoat acid (EPA) 2.22%. Mineral composition of nike consisted of calcium 677.34 ppm, 211.58 ppm magnesium, iron 15.77%, 17.88 ppm zinc, iodine 0.079 ppm. The best selected formula of savory chips was a formulation from rice flour and tapioca with 1.5% anticaking agent concentration, and the temperature of 170°C for 5 minutes is the best frying temperature and frying time. Characterization of selected products indicating nutritional composition of the water content of 4.62%, 37.03% fat content, and 22.62% protein content. Products were packed by aluminium foil packaging slower rate of decline in quality than the polypropilen packing, and had a longer shelf life as long as 360 days at room temperature, so the alufo packaging can be recommended as a packing method for nike savory chips.