Proximate levels, physical characteristics, and sensory characteristics of mocaf brownies with the addition of snakehead fish (Channa striata)

Addina Rizky Fitriyanti; Erma Handarsari; Sunarto Sunarto; Rayyana Nur Aurora Asysyifa; Teddy Hari Setiyawan; Hersanti Sulisyaningrum; Novia Salma Luqyana; Arnia Azahro Aufanida

doi:10.21927/ijnd.2025.0(0).78-88

Proximate levels, physical characteristics, and sensory characteristics of mocaf brownies with the addition of snakehead fish (Channa striata)

Addina Rizky Fitriyanti, Erma Handarsari, Sunarto Sunarto, Rayyana Nur Aurora Asysyifa, Teddy Hari Setiyawan, Hersanti Sulisyaningrum, Novia Salma Luqyana, Arnia Azahro Aufanida

Abstract

ABSTRAK

Latar Belakang: Pola konsumsi snack merupakan bagian dari pola makan. Brownies merupakan makanan tinggi energi yang populer karena mempunyai rasa yang lezat dan manis. Brownies adalah sejenis kue coklat yang mempunyai tekstur padat, tidak berongga, dan tidak begitu empuk karena brownies tidak membutuhkan pengembang atau gluten. Oleh karena itu brownies dapat dibuat dari tepung mocaf. Namun kandungan protein dalam tepung mocaf rendah sehingga perlu ditambahkan sumber protein seperti ikan gabus (Channa striata) untuk meningkatkan nilai gizi.

Tujuan: Penelitian ini bertujuan untuk menganalisis kadar proksimat, karakteristik fisik, dan karakteristik sensori brownies mocaf dengan penambahan ikan gabus (Channa striata).

Metode: Penelitian eksperimen yang menggunakan rancangan acak lengkap untuk mengkaji kadar proksimat, karakteristik fisik, dan karakteristik sensori. Konsentrasi daging ikan gabus terdiri dari 4 taraf perlakuan (0 g, 60 g, 80 g, dan 100 g). Analisis statistik menggunakan uji One-Way ANOVA dan Duncan Multiple Range Test (DMRT).

Hasil: Brownies mocaf dengan penambahan ikan gabus mempunyai kadar air 39,2%-48,7%, kadar abu 1,4-1,5%, kadar protein 7,7-17,7%, kadar lemak 32,9-35,4%, dan kadar karbohidrat 9,4-22,2%. Analisis sifat fisik hardness, cohesiveness, gumminess elasticity, and adhesiveness masing-masing 3406,8-4228,4 g/mm, 0,4 g/mm, 1106,4-1560 g/mm, 6,6-8,7 g/mm, and 0,4-0,9 mj. Semakin banyak penambahan ikan gabus akan menurunkan nilai kesukaan brownies mocaf.

Kesimpulan: Hasil penelitian menunjukkan bahwa penambahan ikan gabus berpengaruh secara signifikan terhadap kadar air, kadar protein serta sifat sensoris warna, rasa, dan tekstur brownies mocaf.

KATA KUNCI: brownies; ikan gabus; mocaf; pangan lokal; PMT-AS

ABSTRACT

Background: Snack consumption patterns are part of eating patterns. Brownies are a popular high-energy food because they have a delicious and sweet taste. They are a type of chocolate cake with a dense texture that is not hollow and is not very soft because brownies do not require a developer or gluten. Therefore, brownies can be made from mocap flour. However, the protein content in mocap flour is low, so it is necessary to add protein sources such as snakehead fish (Channa striata) to increase nutritional value.

Objectives: This research aims to analyze the proximate levels, physical characteristics, and sensory characteristics of brownies by adding snakehead fish.

Methods: Experimental research using a completely randomized design to examine proximate levels and physical and sensory characteristics. The concentration of snakehead fish consists of 4 treatment levels (0 g, 60 g, 80 g, and 100 g.). Statistical analysis using One-Way ANOVA and Duncan Multiple Range Test (DMRT).

Results: Mocaf brownies with the addition of snakehead fish have a water content of 39.2%-48.7%, ash content of 1.4-1.5%, protein content of 7.7-17.7%, fat content of 32.9-35.4%, and carbohydrate content of 9.4-22.2%. Analysis of physical properties of hardness, cohesiveness, gumminess elasticity, and adhesive power were 3406.8-4228.4 g/mm, 0.4 g/mm, 1106.4-1560 g/mm, 6.6-8.7 g/mm, and 0.4-0.9 mj, respectively. The more snakehead fish added, the lower the preference value of mocaf brownies.

Conclusions: The results showed that the addition of snakehead fish had a significant effect on water content, protein content, and sensory properties of color, taste, and texture of mocaf brownies.

KEYWORD: brownies; channa striata; mocaf; mocal food; supplementary food for school children program

Received: 16 Dec 2024; Revised: 20 Aug 2024; Accepted: 20 Jan 2025; Available online: 24 Mar 2025; Published: 30 Mar 2025.

Keywords

brownies; ikan gabus; mocaf; pangan lokal; PMT-AS; brownies; channa striata; mocaf; mocal food; PMT-AS

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DOI: http://dx.doi.org/10.21927/ijnd.2025.0(0).78-88