Mora, Rehuel Alany Anjar Putri (2024) Karya kompetensi profesi pemanfaatan tepung ikan nila sebagai pengganti bahan dasar kerupuk amplang. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Penelitian ini menyelidiki penggunaan tepung ikan nila sebagai pengganti bahan ikan tradisional dalam produksi kerupuk amplang. Secara tradisional, kerupuk amplang dibuat dari ikan makarel atau ikan punggung, yang harganya mahal dan kurang ramah lingkungan karena terbatasnya ketersediaan. Ikan nila, yang dikenal dengan harga terjangkau dan ramah lingkungan, menawarkan alternatif yang menjanjikan. Penelitian ini fokus pada penilaian kualitas sensorik, meliputi rasa, tekstur, dan aroma kerupuk amplang berbahan dasar tepung ikan nila Nil dibandingkan dengan versi tradisional. Selain itu, kandungan nutrisinya, terutama kadar protein dan asam lemak omega-3, dianalisis untuk menentukan potensi manfaat kesehatan. Hasil penelitian menunjukkan bahwa kerupuk amplang yang dibuat dengan tepung ikan nila masih memiliki karakteristik sensoris yang diinginkan, sehingga dapat dibandingkan dengan kerupuk yang dibuat dari ikan tradisional. Selain itu, penggunaan tepung ikan nila secara signifikan meningkatkan kandungan protein sehingga membuat kerupuk menjadi pilihan yang lebih bergizi. Studi ini menyimpulkan bahwa penggantian tepung ikan nila tidak hanya mengurangi biaya produksi namun juga mendukung praktik penangkapan ikan berkelanjutan dengan memanfaatkan spesies ikan yang lebih mudah didapat dan dapat dibudidayakan. Uji penerimaan konsumen menunjukkan penerimaan yang positif, menunjukkan potensi pasar yang kuat untuk inovasi ini. Penelitian ini berkontribusi pada bidang pengembangan produk pangan yang lebih luas dengan menyoroti potensi spesies ikan alternatif dalam produksi makanan ringan tradisional, sehingga meningkatkan manfaat ekonomi dan lingkungan. Temuan ini menjadi landasan untuk eksplorasi lebih lanjut mengenai bahan-bahan berkelanjutan dalam produksi makanan. / This reasearch is about the use of Nile tilapia fish meal as a substitute for traditional fish ingredients in the production of amplang crackers. Traditionally, amplang crackers are made using mackerel or featherback fish, which can be expensive and less sustainable due to limited availability. Nile tilapia, known for its affordability and sustainability, offers a promising alternative. The research focuses on assessing the sensory qualities, including taste, texture, and aroma, of amplang crackers made with Nile tilapia fish meal compared to the traditional version. Additionally, the nutritional content, particularly protein levels and omega-3 fatty acids, is analyzed to determine potential health benefits. Results indicate that the amplang crackers produced with Nile tilapia fish meal retain desirable sensory characteristics, making them comparable to those made with traditional fish. Moreover, the use of Nile tilapia fish meal significantly increases the protein content, making the crackers a more nutritious option. The study concludes that the substitution of Nile tilapia fish meal not only reduces production costs but also supports sustainable fishing practices by utilizing a more readily available and farmable fish species. Consumer acceptance tests reveal a positive reception, suggesting a strong market potential for this innovation. This research contributes to the broader field of food product development by highlighting the potential of alternative fish species in traditional snack production, thereby promoting both economic and environmental benefits. The findings serve as a foundation for further exploration into sustainable ingredients in food manufacturing.
Item Type: | Thesis (Bachelor) | ||||||||
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Uncontrolled Keywords: | tepung ikan nila; makanan laut; kerupuk amplang; makanan ringan; inovasi kuliner; tilapia fish meal; seafood; amplang crackers; snacks; culinary innovation. | ||||||||
Subjects: | T Technology > TX Home economics > TX 901-953 Hospitality Industry | ||||||||
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management |
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Depositing User: | Rehuel Mora | ||||||||
Date Deposited: | 12 Aug 2024 01:50 | ||||||||
Last Modified: | 12 Aug 2024 01:50 | ||||||||
URI: | http://repository.uph.edu/id/eprint/64552 |
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