APLIKASI PROGRAM LINIER PADA OPTIMASI FORMULASI SOSIS CAMPURAN TEPUNG KEDELAI (Glycine max L.) DAN IKAN NILA (Oreochromis niloticus)

NOORANISHA, 08.302.0021 and Sumartini, DS and Yudi Garnida, DS (2016) APLIKASI PROGRAM LINIER PADA OPTIMASI FORMULASI SOSIS CAMPURAN TEPUNG KEDELAI (Glycine max L.) DAN IKAN NILA (Oreochromis niloticus). Skripsi(S1) thesis, Fakultas Teknik Unpas.

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BAB I. PENDAHULUAN.pdf
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BAB II. TINJAUAN PUSTAKA.pdf
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BAB III. METODELOGI PENELITIAN.pdf
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Official URL: http://teknik.unpas.ac.id

Abstract

Penelitian ini bertujuan untuk mengetahui formula optimal dalam pembuatan sosis campuran tepung kedelai dan ikan nila yang dihasilkan dengan menggunakan program linier, sehingga diperoleh karakteristik produk akhir dengan kandungan gizi yang memenuhi standar, dapat diterima konsumen dan dengan harga yang terjangkau. Metode penelitian yang dilakukan terdiri dari dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Pada penelitian pendahuluan dilakukan analisis bahan baku sesuai pembatas yaitu kadar protein, kadar lemak dan kadar air. Penelitian utama dilakukan untuk mendapatkan formula optimum sosis campuran tepung kedelai dan ikan nila dengan program linear kemudian dilakukan analisis kadar protein, kadar lemak, kadar air dan uji hedonik. Proses pembuatan sosis campuran tepung kedelai dan ikan nila yaitu pencucian, penyiangan, penimbangan, penggilingan, pencampuran, pengisian dan pengikatan, pengukusan dan tempering. Hasil penelitian pendahuluan, analisis kimia tepung kedelai mengandung kadar protein 41,8%, kadar lemak 20,48% dan kadar air 13,01%. Ikan nila mengandung kadar protein 19,9%, kadar lemak 1,48% dan kadar air 76,86%. Susu skim mengandung kadar protein 31,91%, kadar lemak 3,96% dan kadar air 5,03%. Sedangkan tepung rumput laut mengandung kadar protein 1,69%, kadar lemak 0,8% dan kadar air 9,07%. Hasil penelitian utama menunjukkan bahwa sosis campuran tepung kedelai dan ikan nila formula I adalah formula terpilih karena paling disukai oleh panelis berdasarkan uji hedonik dengan atribut warna dan aroma yang memiliki kadar protein 38,91%, kadar lemak 3,16% dan kadar air 53,88% dengan harga Rp. 4.718,33,-/300gram atau 1.572,78,-/100gram dibandingkan dengan formula II yang memiliki kadar protein 37,99%, kadar lemak 3,1% dan kadar air 53,54% dengan harga Rp. 4.495,13,-/300gram atau 1.498,38,-/100gram dan formula III yang memiliki kadar protein 36,21%, kadar lemak 4,2% dan kadar air 54,21% dengan harga 4.271,93,-/300gram atau 1.423,98,-/100gram. Secara keseluruhan, sosis campuran tepung kedelai dan ikan nila formula I memenuhi syarat SNI dan dapat diterima panelis. The purpose of this research to know the optimal formula in the making of the sausage mixture of soy flour and fish tilapia which is generated using a linear program, so that the characteristics of the final product obtained with nutrient content that meets acceptable standards, and consumers at an affordable price. Methods of research conducted consisted of two stages, that is preliminary research and primary research. Preliminary research on raw material analysis was conducted according to the levels of protein, fat and water content. The main research was done to get the optimum formula of soy flour mix sausage and fish tilapia with a linear program then conducted an analysis of the levels of protein, fat and water content and hedonic test. The process of making sausage mixed soybean flour and fish tilapia that is leaching, trimming, weighing, grinding, mixing, filling and binding, steaming and tempering. Preliminary research results of chemical analysis of soy flour contains protein 41.8%, fat content 20,48% and water content 13.01%. Fish tilapia contain protein 19,9%, fat content 1,48% and 76,86% of water content. Skim milk contains of protein 31.91%, fat content 3.96% and water content 5.03%. While the seaweed flour contains of protein 1.69%, 0.8% fat content and water content 9.07%. The main results of the study show that mixed soybean flour sausage and fish tilapia formula I was selected because most formula favored by panelists based on hedonic test with attributes of color and scent have protein content 38,91%, fat content 3.16% and water content 53,88% with a priced at Rp 4.718,33,-/300gram or 1.572,78,-/100gram compared with formula II which has a 31.83% protein, fat content 3.1% and water content 53, 54% with a price of Rp. 4.495,13,-/300gram or 1.498,38,-/100gram and formula III that has protein 36,21%, 4.2% fat content and water content 54,21% with a price 4.271,93,-/300gram or 1,423,98,-/100gram. Overall, the sausage mixture of soy flour and fish tilapia formula I qualify SNI and acceptable panelists.

Item Type: Thesis (Skripsi(S1))
Subjects: S1-Skripsi
Divisions: Fakultas Teknik > Teknik Pangan 2015
Depositing User: Irwan Kustiawan
Date Deposited: 19 Apr 2016 06:33
Last Modified: 24 Feb 2022 04:13
URI: http://repository.unpas.ac.id/id/eprint/3567

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