Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala Lauk
<p><em>Sala</em><em> lauk is a specific food of Pariaman City of West Sumatera which is made from rice flour, fish, chilli and other spices, then mixed together, cooked with low heat until smooth. The dough was formed into small balls and then fried. It is now available sala...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Balai Riset dan Standardisasi Industri Padang
2011-12-01
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| Series: | JLI: Jurnal Litbang Industri |
| Subjects: | |
| Online Access: | http://ejournal.kemenperin.go.id/jli/article/view/592 |
| _version_ | 1819098915533750272 |
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| author | Kamsina Kamsina Inda Three Anova |
| author_facet | Kamsina Kamsina Inda Three Anova |
| author_sort | Kamsina Kamsina |
| collection | DOAJ |
| description | <p><em>Sala</em><em> lauk is a specific food of Pariaman City of West Sumatera which is made from rice flour, fish, chilli and other spices, then mixed together, cooked with low heat until smooth. The dough was formed into small balls and then fried. It is now available sala lauk flour mixed with spices, but chilli and fish are not included in the mixture and the flour still has short shelf life. The research was conducted to enrich the nutrients in the sala lauk by adding fish as a protein source. Completely randomized design (CRD) in factorial was used to see the effect of the use of flour, rice flour 100%, rice flour 95% and glutinous rice flour 5%, rice flour 95% and tapioca flour 5% and the variation of fish treatment that was directly dried, cooked in a pressure cooker and steamed. The result showed that sala lauk flour using rice flour 95% and glutinous rice flour 5% with directly dried fish gave preferred result in terms of organoleptic (taste, colour, flavour, and texture), with water content was 8.97%, acid degree was 0.35%, and protein content was 71.31%. Mold/yeast, salmonella and other bacteria were not found and the product had shelf life for 3 months.</em></p><p><strong>ABSTRAK</strong></p><p><strong></strong><em>Sala lauk merupakan makanan khas Pariaman Sumatera Barat yang terbuat dari bahan baku tepung beras, ikan, cabe, dan bumbu lainnya dengan cara diadon, dimasak dengan api kecil sampai kalis. Adonan dibentuk menjadi bulat-bulat kecil dan kemudian digoreng. Saat ini sudah tersedia tepung sala lauk yang dicampur langsung dengan bumbubumbu, tetapi cabe dan ikan belum termasuk dalam campuran, dan tepung tersebut masih memiliki daya tahan simpan yang masih rendah. Penelitian dilakukan untuk memperkaya nutrisi dalam sala lauk dengan menambahkan sumber protein yaitu ikan. Rancangan acak lengkap (RAL) secara faktorial digunakan untuk melihat pengaruh tiga perlakuan pemakaian tepung yaitu tepung beras 100%, tepung beras 95% dan tepung beras ketan 5%, tepung beras 95% dan tepung tapioka 5% dan variasi pengolahan ikan yaitu langsung dikeringkan, dipresto serta dikukus. Hasil penelitian menunjukkan, tepung sala lauk yang menggunakan komposisi tepung beras 95% dan tepung beras ketan 5% dengan variasi pengolahan ikan yang langsung dikeringkan memberikan hasil yang lebih disukai dari segi organoleptik (rasa, warna, aroma dan tekstur), dengan kadar air 8,97%, kadar abu 0,44%, derajat asam 0,35% dan kadar protein 71,20%. Kapang/khamir, Salmonella dan bakteri lainnya tidak ditemukan, dan memiliki ketahanan simpan selama 3 bulan.<br /></em></p> |
| first_indexed | 2024-12-22T00:38:34Z |
| format | Article |
| id | doaj.art-5e717406bfd1460281030f7c30dd5f42 |
| institution | Directory Open Access Journal |
| issn | 2252-3367 2502-5007 |
| language | Indonesian |
| last_indexed | 2024-12-22T00:38:34Z |
| publishDate | 2011-12-01 |
| publisher | Balai Riset dan Standardisasi Industri Padang |
| record_format | Article |
| series | JLI: Jurnal Litbang Industri |
| spelling | doaj.art-5e717406bfd1460281030f7c30dd5f422022-12-21T18:44:45ZindBalai Riset dan Standardisasi Industri PadangJLI: Jurnal Litbang Industri2252-33672502-50072011-12-0111303810.24960/jli.v1i1.592.30-38545Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala LaukKamsina Kamsina0Inda Three Anova1Balai Riset dan Standardisasi Industri PadangBalai Riset dan Standardisasi Industri Padang<p><em>Sala</em><em> lauk is a specific food of Pariaman City of West Sumatera which is made from rice flour, fish, chilli and other spices, then mixed together, cooked with low heat until smooth. The dough was formed into small balls and then fried. It is now available sala lauk flour mixed with spices, but chilli and fish are not included in the mixture and the flour still has short shelf life. The research was conducted to enrich the nutrients in the sala lauk by adding fish as a protein source. Completely randomized design (CRD) in factorial was used to see the effect of the use of flour, rice flour 100%, rice flour 95% and glutinous rice flour 5%, rice flour 95% and tapioca flour 5% and the variation of fish treatment that was directly dried, cooked in a pressure cooker and steamed. The result showed that sala lauk flour using rice flour 95% and glutinous rice flour 5% with directly dried fish gave preferred result in terms of organoleptic (taste, colour, flavour, and texture), with water content was 8.97%, acid degree was 0.35%, and protein content was 71.31%. Mold/yeast, salmonella and other bacteria were not found and the product had shelf life for 3 months.</em></p><p><strong>ABSTRAK</strong></p><p><strong></strong><em>Sala lauk merupakan makanan khas Pariaman Sumatera Barat yang terbuat dari bahan baku tepung beras, ikan, cabe, dan bumbu lainnya dengan cara diadon, dimasak dengan api kecil sampai kalis. Adonan dibentuk menjadi bulat-bulat kecil dan kemudian digoreng. Saat ini sudah tersedia tepung sala lauk yang dicampur langsung dengan bumbubumbu, tetapi cabe dan ikan belum termasuk dalam campuran, dan tepung tersebut masih memiliki daya tahan simpan yang masih rendah. Penelitian dilakukan untuk memperkaya nutrisi dalam sala lauk dengan menambahkan sumber protein yaitu ikan. Rancangan acak lengkap (RAL) secara faktorial digunakan untuk melihat pengaruh tiga perlakuan pemakaian tepung yaitu tepung beras 100%, tepung beras 95% dan tepung beras ketan 5%, tepung beras 95% dan tepung tapioka 5% dan variasi pengolahan ikan yaitu langsung dikeringkan, dipresto serta dikukus. Hasil penelitian menunjukkan, tepung sala lauk yang menggunakan komposisi tepung beras 95% dan tepung beras ketan 5% dengan variasi pengolahan ikan yang langsung dikeringkan memberikan hasil yang lebih disukai dari segi organoleptik (rasa, warna, aroma dan tekstur), dengan kadar air 8,97%, kadar abu 0,44%, derajat asam 0,35% dan kadar protein 71,20%. Kapang/khamir, Salmonella dan bakteri lainnya tidak ditemukan, dan memiliki ketahanan simpan selama 3 bulan.<br /></em></p>http://ejournal.kemenperin.go.id/jli/article/view/592sala laukfish and flourshelf life |
| spellingShingle | Kamsina Kamsina Inda Three Anova Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala Lauk JLI: Jurnal Litbang Industri sala lauk fish and flour shelf life |
| title | Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala Lauk |
| title_full | Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala Lauk |
| title_fullStr | Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala Lauk |
| title_full_unstemmed | Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala Lauk |
| title_short | Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala Lauk |
| title_sort | pengaruh jenis tepung dan pengolahan ikan terhadap mutu tepung sala lauk |
| topic | sala lauk fish and flour shelf life |
| url | http://ejournal.kemenperin.go.id/jli/article/view/592 |
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