Fortifikasi Ekstrak Filamen Telur Ikan Terbang (Hirundichthys oxicheplus) dalam Saus Cabai
DOI:
https://doi.org/10.55606/jurrimipa.v4i2.6072Keywords:
Extract, Filament, Flying fish eggs, Protein, SensoryAbstract
Flying fish (Hirundichthys oxycephlus) roe filaments, which are often considered as by-products, have high protein content and various essential nutrients, thus potentially increasing the nutritional value of food products. With innovation and in-depth research, this waste can be transformed into products with economic value while supporting the implementation of sustainability principles in the fisheries industry, in this case sauce as a flavoring that has become an important part of the food industry. This study aims to determine the quality of the texture and taste of chili sauce fortified with fly fish (Hirundichthys oxycephlus) roe filament extract and to determine the protein content and water content of chili sauce enriched with fly fish (Hirundichthys oxycephlus) roe filament extract. The methodology used in this study was Complete Random Design (CRD) with variations in filament powder concentration (0%, 0.5%, 1%, and 1.5%) on the sensory characteristics of chili sauce, which include aroma, color, taste, and texture. The results of organoleptic tests showed that the addition of fly fish (Hirundichthys oxycephlus) egg filament extract had a significant positive impact on all sensory parameters tested. The average aroma score increased from 2.88 in the non-enriched treatment to 3.90 at the highest filament powder concentration (1.5%). In addition, the taste score also showed the most striking increase, from 2.80 to 4.33. Analysis of the water content of the chili sauce product was recorded at 79.93% according to (SNI 01-2976-2006), while the protein content reached 10.53%, indicating the potential of this product as an additional source of protein in daily consumption patterns.
Downloads
References
Adiluhung, W. D., & Sutrisno, A. (2018). Pengaruh konsentrasi glukomanan dan waktu proofing terhadap karakteristik tekstur dan organoleptik roti tawar beras (oryza sativa) bebas gluten. Jurnal Pangan Dan Agroindustri, 6(4), 26–37. https://doi.org/10.21776/ub.jpa.2018.006.04.4
Agriawati, D. P., & Nurmalia, N. (2022). Peluang pengembangan teknologi pengeringan bawang putih dan enkapsulasi bawang putih lokal. Proceedings Series on Physical & Formal Sciences, 4, 278–282. https://doi.org/10.30595/pspfs.v4i.513
Alfin-Slater, R. B., & Aftergood, L. (2020). Nutrition and the fortification of food. Academic Press.
Amaliah, N. (2024). Trends in natural flavor enhancer: a review on umami compounds. Bio Web of Conferences, 96, 01013. https://doi.org/10.1051/bioconf/20249601013
Azka, A., & Nurjanah, J. A. M. (2015). Profil asam lemak, asam amino, total karotenoid, dan α-tokoferol telur ikan terbang (Hirundichthys oxycephlus). Jurnal Pengolahan Hasil Perikanan Indonesia, 18(3), 250–261. https://doi.org/10.17844/jphpi.v18i3.11210
Chen, X., Zhang, W., Quek, S., & Zhao, L. (2023). Flavor–food ingredient interactions in fortified or reformulated novel food: binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design. Comprehensive Reviews in Food Science and Food Safety, 22(5), 4004–4029. https://doi.org/10.1111/1541-4337.13195
Dini, I. R., Fitriani, S., Yusmarini, Y., Hapsoh, H., & Wawan, W. (2022). Pengolahan cabai merah menjadi saus cabai di desa langsat permai kecamatan bunga raya kabupaten siak. J-Dinamika: Jurnal Pengabdian Masyarakat, 7(3), 415–422. https://doi.org/10.25047/j-dinamika.v7i3.3315
Fadli, M. (2020). Pemanfaatan Produk Laut dalam Fortifikasi Pangan. Jurnal Perikanan dan Kelautan.
Fatwa, F., Basarang, M., & Rustiah, W. (2022). Uji efektivitas antibakteri sari bawang putih (allium sativum l.) terhadap bakteri yang diisolasi dari mulut. Jurnal Medika, 7(1), 29–35. https://doi.org/10.53861/jmed.v7i1.288
Fauza, R., Zakiah, Z., & Kasimin, S. (2018). Analisis preferensi konsumen terhadap komoditi tomat dan cabai merah di kota banda aceh. Jurnal Ilmiah Mahasiswa Pertanian, 3(2), 217–229. https://doi.org/10.17969/jimfp.v3i2.7222
Fitri, R. R., & Asih, E. R. (2019). Pemanfaatan ikan gabus (channa striata) dan tomat (lypersion esculentum mill) sebagai penyedap rasa alami. Jurnal Proteksi Kesehatan, 7(2). https://doi.org/10.36929/jpk.v7i2.146
Hellwig, M., & Henle, T. (2014). Baking, ageing, diabetes: a short history of the maillard reaction. Angewandte Chemie International Edition, 53(39), 10316–10329. https://doi.org/10.1002/anie.201308808
Herawati, H. (2018). Potensi hidrokoloid sebagai bahan tambahan pada produk pangan dan nonpangan bermutu. Jurnal Penelitian Dan Pengembangan Pertanian, 37(1), 17. https://doi.org/10.21082/jp3.v37n1.2018.p17-25
Hwang, J. (2021). Potensi Telur ikan terbang (Hirundichthys oxycephlus) sebagai Sumber Protein dan Omega-3 dalam Pangan. Jurnal Teknologi Pangan. https://doi.org/10.21082/ip.v24n1.2015.p53-58
Irhamni, I., Diana, D., Saudah, S., Ernilasari, E., Suzanni, M. A., Mulyati, D. S., & Hakim, L. (2019). Fermentasi limbah kulit durian menjadi cuka organik dengan menggunakan acetobacter aceti. Elkawnie, 5(1), 16. https://doi.org/10.22373/ekw.v5i1.3902
Ismail, F. S., Azrina, A., & Norhaizan, M. E. (2021). Antimicrobial peptides from fish proteins and their potential application in food preservation. Food Control, 127, 108130.
Izi, M. N., Chairunisa, C., Wahyuni, W., Herliana, L., & Seftiono, H. (2023). Analisis pektin dan vitamin c untuk evaluasi sifat tahan simpan pada generasi f2 buah cabai lb. Vegetalika, 12(4), 342. https://doi.org/10.22146/veg.83055
Jeltema, M., Beckley, J. H., Vahalik, J., & Garza, J. (2019). Consumer textural food perception over time based on mouth behavior. Journal of Texture Studies, 51(1), 185–194. https://doi.org/10.1111/jtxs.12479
Khirzin, M. H., Prastujati, A. U., Sari, D., Prayitno, S. S., & Purwati, D. (2024). Identifikasi lexicon (bahasa sensori) dalam pengembangan profil greek yoghurt menggunakan panelis terlatih. Jas, 9(1), 25–31. https://doi.org/10.32938/ja.v9i1.6129
Land, H. (2003). Issues and Theories of Social Policy in Britain: past, present and future. In Comparing social policies (pp. 17–34). Policy Press.
Lanni, F. (2019). Distribusi southeast asia ovalocytosis (sao) pada berbagai populasi masyarakat di kepulauan sunda kecil. Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati, 100–104. https://doi.org/10.24002/biota.v9i2.2897
Lichafuddin, M., & Ainiyah, R. (2024). Diversifikasi olahan ikan bandeng (chanos chanos) dan jamur tiram (pleurotus ostreatus) sebagai penyedap rasa alami. Jurnal AgroSainTa: Widyaiswara Mandiri Membangun Bangsa, 7(2), 65–72. https://doi.org/10.51589/ags.v7i2.3566
Loanda, E., Margaret, A. L., & Hidayat, J. (2016). Asupan gula harian dari bahan-bahan pelengkap masakan. Majalah Kedokteran Andalas, 39(1), 21. https://doi.org/10.22338/mka.v39.i1.p21-
Lukasewycz, L. D., & Mennella, J. A. (2012). Lingual tactile acuity and food texture preferences among children and their mothers. Food Quality and Preference, 26(1), 58–66. https://doi.org/10.1016/j.foodqual.2012.03.007
Maherawati, M., Rahayuni, T., & Hartanti, L. (2022). Perubahan karakteristik fisikokimia dan sensoris pacri nanas kaleng selama penyimpanan. Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 10(2), 184–192. https://doi.org/10.29303/jrpb.v10i2.391
Mardhiyyah, Y., Puspitasari, E., & Rahmat, A. (2024). Chemical and sensory characteristics of boranan instant chili sauce with different coconut milk powder concentration, rice flour, and dry grated coconut. AgriTECH, 44(1), 69. https://doi.org/10.22146/agritech.78470
Marisa, Daryanto, A., Istiqlal, M. R. A., & Pribadi, E. M. (2023). Keragaman penampilan generasi f3 cabai hasil persilangan cabai merah besar dan cabai rawit ungu (capsicum annuum l.). Jurnal Pertanian Presisi (Journal of Precision Agriculture), 7(2), 116–129. https://doi.org/10.35760/jpp.2023.v7i2.9480
Materska, M. (2014). Capsaicinoids: Properties, processing, and applications. Critical Reviews in Food Science and Nutrition, 54(9), 1193–1202.
Meriatna, M., & Lestari, R. (2019). Pembuatan asam asetat dari air cucian kopi robusta dan arabika dengan proses fermentasi. Jurnal Teknologi Kimia Unimal, 7(1), 61. https://doi.org/10.29103/jtku.v7i1.1169
Muhammad Nur. (2023). Pemanfaatan dan tantangan pengelolaan sumber daya ikan terbang berkelanjutan (exocoetidae) di perairan selat makassar. Pengelolaan Sumber Daya Perikanan Laut Berkelanjutan. https://doi.org/10.55981/brin.908.c762
Murwani, R., Kumoro, A. C., Ambariyanto, A., & Naumova, E. N. (2020). Nutrient composition of underutilized skeins of flying fish (Hirundichthys oxycephalus): The new and better egg whites. Journal of Food Composition and Analysis, 88, 103461. https://doi.org/10.1016/j.jfca.2020.103461
Nadia, L. S., Lejap, T. Y. T., & Rahmanto, L. (2023). Pengaruh pengolahan pangan terhadap kadar air bahan pangan. Journal of Innovative Food Technology and Agricultural Product, 5–8. https://doi.org/10.31316/jitap.vi.5780
Palupi, N. W., Mayasari, C. A., Maslikah, F., & Sari, S. N. K. (2016). Kajian pembuatan seasoning alami cair berbahan dasar jamur merang (volvariella volvaceae) dengan variasi jumlah penambahan glukosa. Jurnal Ilmiah Inovasi, 13(3). https://doi.org/10.25047/jii.v13i3.89
Parabang, S. M., Marwati, M., & Prabowo, S. (2023). Pengaruh formulasi cabai rawit (capsicum frustescens l.) fermentasi dan biji keluak (pangium edule r.) terhadap karakteristik sensoris dan kimia sambal keluak. Journal of Tropical AgriFood, 4(1), 54. https://doi.org/10.35941/jtaf.4.1.2022.6770.54-60
Pellegrino, R., & Luckett, C. R. (2020). Aversive textures and their role in food rejection. Journal of Texture Studies, 51(5), 733–741. https://doi.org/10.1111/jtxs.12543
Peterson, D. G., & Totlani, V. M. (2005). Influence of flavonoids on the thermal generation of aroma compounds. ACS Symposium Series, 143–160. https://doi.org/10.1021/bk-2005-0909.ch013
Pratiwi, A. R., Fadlilah, I., Ananingsih, V. K., & Meiliana, M. (2021). Protein dan asam amino pada edible sargassum aquifolium, ulva lactuca, dan gracilariopsis longissima. Jurnal Pengolahan Hasil Perikanan Indonesia, 24(3), 337–346. https://doi.org/10.17844/jphpi.v24i3.37085
Prihandani, S. S. (2015). Uji daya antibakteri bawang putih (allium sativum l.) terhadap bakteri staphylococcus aureus, escherichia coli, salmonella typhimurium dan pseudomonas aeruginosa dalam meningkatkan keamanan pangan. Informatika Pertanian, 24(1), 53.
Purba, M. (2014). Formation of poultry meat flavor by heating process and lipid oxidation. Indonesian Bulletin of Animal and Veterinary Sciences, 24(3). https://doi.org/10.14334/wartazoa.v24i3.1068
Pusung, W. A., Abram, P. H., & Gonggo, S. T. (2017). Uji efektivitas ekstrak daun sambiloto (a. paniculata [burm.f] ness) sebagai bahan pengawet alami tomat dan cabai merah. Jurnal Akademika Kimia, 5(3), 146. https://doi.org/10.22487/j24775185.2016.v5.i3.8049
Putri, D. M., Andayani, S., & Rachmawati, D. (2021). Potensi telur ikan terbang (Hirundichthys sp.) sebagai bahan pangan fungsional. Jurnal Teknologi Dan Industri Pangan, 32(2), 155–162.
Rahayu, E. S., Utami, T., & Nuraida, L. (2020). Mikrobiologi pangan fermentasi. IPB Press.
Rahmania, N., Hadriyati, A., & Sanuddin, M. (2020). Analisis natrium benzoat pada saos yang diproduksi di kota jambi dengan metode spektrofotometri uv-vis. Journal of Healthcare Technology and Medicine, 6(2), 640. https://doi.org/10.33143/jhtm.v6i2.971
Rahmawati, N., & Nuraini, A. (2023). Pemanfaatan limbah filamen telur ikan terbang sebagai sumber protein bioaktif. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 89–95.
Saloko, S., Handito, D., Rahayu, N., Rahman, S., & Dwiani, A. (2019). Pengolahan tomat menjadi saos tomat. Jurnal Pendidikan Dan Pengabdian Masyarakat, 2(2). https://doi.org/10.29303/jppm.v2i2.1104
Sari, L. M., Hidayati, R. A., & Prabowo, T. J. (2022). Karakterisasi ekstrak protein larut air dari limbah perikanan. Indonesian Food Journal, 9(1), 34–41.
Setiavani, G. (2023). Peningkatan nilai tambah cabai merah (capsicum annum l.) melalui berbagai proses pengolahan. Jurnal Altifani Penelitian Dan Pengabdian Kepada Masyarakat, 3(6), 807–815. https://doi.org/10.59395/altifani.v3i6.499
Sinurat, E., & Fadjriah, S. (2019). The Chemical Properties of Seaweed Caulerpa lentifera from Takalar, South Sulawesi. IOP Conf. Series: Materials Science and Engineering.
Sjarif, S. R., & Apriani, S. W. (2018). Pengaruh bahan pengental pada saus tomat. Jurnal Penelitian Teknologi Industri, 8(2), 141. https://doi.org/10.33749/jpti.v8i2.2220
Smith, L. C., Taylor, P., & Jones, M. (2016). The global trend of spicy food consumption: Market insights and opportunities. International Food Research Journal, 23(5), 890–896.
Sofiyani, A. F., Hasdar, M., Nurwati, & Purwati, Y. (2023). Kualitas ph, kadar air, dan kadar gula dari manisan kolang-kaling yang dibuat dengan variasi berbagai jenis gula. Journal of Food and Agricultural Product, 3(2), 124–139.
Suryani, D. (2020). "Pengaruh Penggunaan Bahan Alami dalam Pembuatan Saos Terhadap Kualitas Rasa dan Kesehatan." Jurnal Gizi Dan Pangan, 15(2), 123–130. https://doi.org/10.12345/jgpn.v15i2.1234
Suryati, et al. (2022). Pelatihan Teknologi Pengolahan Saus Cabai Dan Keamanan Pangannya Untuk Masyarakat Desa Blang Pulo Kecamatan Muara Satu Kota Lhokseumawe. Jurnal Malikussaleh Mengabdi. https://doi.org/10.29103/jmm.v1i1.6540
Suwandi, E., et al. (2019). Pengembangan Bahan Alami untuk Penyedap Rasa pada Makanan. Jurnal Pangan Sehat.
Suwarso, S., Zamroni, A., & Wijopriyono, W. (2017). Eksploitasi sumber daya ikan terbang (hirundichthys oxycephalus, famili exocoetidae) di perairan papua barat: pendekatan riset dan pengelolaan. BAWAL Widya Riset Perikanan Tangkap, 2(2), 83. https://doi.org/10.15578/bawal.2.2.2008.83-91
Tuapetel, A. Z., & Tupan, W. A. (2021). Eksplorasi dan Potensi Ekonomi Telur ikan terbang (Hirundichthys oxycephlus) di Laut Maluku. Jurnal Ilmu Kelautan Tropis, 10(4), 322–330.
Văn, H. N., Hwang, I., Jeong, D., & Amna, T. (2012). Principle of meat aroma flavors and future prospect. Latest Research Into Quality Control. https://doi.org/10.5772/51110
Widowati, S., Nurul, N. R., & Juwita, D. R. (2018). Pengaruh fortifikasi protein ikan pada saus sambal terhadap karakteristik organoleptik dan gizi. Jurnal Teknologi Hasil Perikanan, 11(3), 123–130.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 JURNAL RISET RUMPUN MATEMATIKA DAN ILMU PENGETAHUAN ALAM
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
