Karakteristik Pangan Fungsional Nuget dan Stik dari Tepung Ikan Layang Ekor Merah (Decapterus kuroides) dan Ampas Tahu : Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs

The potential resources of redtail scad (Decapterus kuroides) and tofu dregs which are abundant and have not been utilized optimally are assets for the people’s economy by making alternative flour as a substituent for functional processed food made from wheat flour such as nuggets and sticks. An external effort that is useful for functional food processing, a study was carried out aimed at knowing the characteristics of nuggets and sticks made from red tail scad flour and tofu dregs. The research method used is descriptive qualitative. The research treatment was the ratio between fish meal, tofu pulp flour and wheat flour with a ratio of 1:1:1, 1:2:3, 1:3:2, 2:1:3 2:3:1, 3:1:2 , 3:2:1. Nuggets product test parameters include sensory (aroma, taste, texture), water content, ash, fat, protein, lead, coliform, E.coli, Salmonella, Staphylococcus aureus and stick products include sensory (smell, color, taste, appearance), moisture content, ash, fat, protein, calcium, lead, mold. The results showed that the 3:1:2 ratio of ingredients produced nuggets and sticks with the best characteristics. Characteristics of nuggets with a sensory value of 5.96 flavor, 6.13 taste and 5.96 texture, as well as 41.59% moisture, 2.32% ash, 21.67% protein, 14.08% fat, lead <0.073 mg/kg, coliform <3 MPN/g, E.coli <3 MPN/g, Salmonella negative/25g, Staphylococcus aureus negative. Characteristics of the stick with a sensory score value of 4.70 smell, 4.57 texture, 4.52 flavour and 4.57 appearance, 22.87% moisture, 5.22% ash, 15.11% protein, 17.36% fat, 25.7 mg/kg calcium, lead <0.073 mg/kg, mold 5 colony/g. The characteristics of nugget and stick are in accordance with SNI 01-6682-2000, SNI 7587:2013 and BPOM Regulation No.16 of 2016.Potensi sumber daya ikan layang ekor merah (Decapterus kuroides) dan ampas tahu yang melimpah dan belum dimanfaatkan secara maksimal merupakan aset untuk ekonomi kerakyatan dengan membuat tepung alternatif sebagai bahan substituen pangan olahan fungsional berbahan dasar tepung terigu misalnya nuget dan stik. Upaya eksternal yang bernilai guna terhadap olahan pangan fungsional, dilakukan penelitian bertujuan untuk mengetahui karakteristik nuget dan stik berbahan dasar tepung ikan layang ekor merah dan ampas tahu. Metode penelitian yang digunakan yaitu deskriptif kualitatif . Perlakuan penelitian adalah perbandingan antara tepung ikan, tepung ampas tahu dan tepung terigu dengan rasio 1:1:1, 1:2:3, 1:3:2, 2:1:3 2:3:1, 3:1:2, 3:2:1. Parameter uji produk nuget meliputi sensori (aroma, rasa, tekstur), kadar air, abu, lemak, protein, timbel, coliform, E.coli, Salmonella, Staphylococcus aureus dan produk stik meliputi sensori (bau, warna, rasa, kenampakan), kadar air, abu, lemak, protein, kalsium, timbel dan kapang, Hasil penelitian menunjukkan pada rasio bahan 3:1:2 menghasilkan nuget dan stik dengan karakteristik terbaik. Karkteristik nuget dengan nilai sensori aroma 5,96, rasa 6,13 dan tekstur 5,96, kadar air 41,59%, abu 2,32%, protein 21,67%, lemak 14,08%, timbel <0,073 mg/kg, coliform <3 MPN/g, E.coli <3 MPN/g, Salmonella negatif/25 g, Staphylococcus aureus negatif. Karakteristik stik dengan nilai sensori bau 4,70, tekstur 4,57, rasa 4,52 dan kenampakan 4,57, serta kadar air 22,87%, abu 5,22%, protein 15,11%, lemak 17,36%, kalsium 25,7 mg/kg, timbel <0,073 mg/kg, kapang 5 koloni/g. Hasil karakteristik nuget dan stik sesuai SNI 01-6682-2000, SNI 7587:2013 dan Peraturan BPOM No.16 tahun 2016