KAREKTERISTIK PINDANG DARI BAHAN BAKU IKAN LAYANG (Decapterus sp.)

CHARACTERISTICS OF PINDANG FROM RAW INGREDIENT FISH (Decapterus sp.)

Abstract

Ikan pindang merupakan salah satu produk olahan yang paling popular. Keunggulan ikan pindang adalah ikan pindang merupakan produk siap saji. Penentuan nilai gizi berdasarkan produk pindang ikan layang perlu dilakukan agar konsumen aman dalam mengonsumsinya. Tujuan penelitian untuk mengetahui nilai pengujian kadar air, kadar abu dan organoleptik. Penelitian dilakukan secara deskriktif dan dibandingkan dengan standard pengujian dan beberapa hasil penelitian. Pengujian yang dilakukan meliputi kadar air, kadar abu, dan organoleptik. Hasil pengujian kadar air pada konsentrasi 10 persen sebesar 70.29%, konsentrasi 15 persen sebesar 68.26 konsentrasi 20 persen sebesar 70.57 dan kadar abu pada konsentrasi 10% ebesar 1.67 persen, konsentrasi 15 persen sebesar 2.00 persen, konsentrasi 20 persen sebesar 2.30 persen. untuk nilai organoleptik masih sesuai dengan standar yang ditatapkan oleh SNI.

Fish boiled is wrong one product processed which most popular. Superiority fish boiled is fish boiled is product ready serve. Determination of the nutritional value based on pindang ikan layang needs to be done so that consumers are safe in consuming it. The aim of the study was to determine the value of testing for water content, ash content and organoleptic. The research was conducted descriptively and compared with standard testing and some research results. Tests carried out included moisture content, ash content, and organoleptic. The results of testing the water content at a concentration of 10 percent was 70.29 percent, a concentration of 15 percent was 68.26, a concentration of 20 percent was 70.57 and the ash content at a concentration of 10 percent was 1.67 percent, a concentration of 15 percent was 2.00 percent, a concentration of 20 percent was 2.30 percent. for organoleptic values ​​are still in accordance with the standards set by SNI.