PENGARUH PENAMBAHAN GARAM DAN IKAN LELE DUMBO (Clarias gariepinus) TERHADAP KARAKTERISTIK ABON JANTUNG PISANG

The purpose of this study was to determine the effect of adding salt and the ratio of African catfish to banana buds, to determine the best treatment and the effect of variables on the processing of shredded banana flower. The variables used were the addition of 1.5%, 2.5%, and 3.5% salt, with the ratio of catfish to shredded banana (50: 50%), (40: 60%) and (30: 70%). While the parameters analyzed were water content, ash content, protein content, fiber content and organoleptic tests (color, aroma, and taste). The research data were processed using a Factorial Completely Randomized Design (CRD) with 2 replications, data analysis using ANOVA and the Smallest Significant Difference Follow-up Test (BNT). The best treatment in this study was the G2L1 treatment with the quality requirements of SNI shredded 3549-2009 in general, the water content was max 10% and the ash content was max 9%, with a water content value of 8.86%, ash content 8.50, protein content 19.72 % and fiber content 7.17 organoleptic test, aroma value 4.00 (like), taste value 4.37 (like) and color value 3.70 (slightly like).Tujuan penelitian ini ialah untuk mengetahuai pengaruh penambahan garam dan perbandingan ikan lele dumbo dengan jantung pisang, untuk menentukan perlakuan terbaik dan pengaruh variabel pada pengolahan abon jantung pisang.  Variabel yang digunakan ialah penambahan garam 1,5%, 2,5%, dan 3,5%, dengan perbandingan ikan lele dengan abon pisang (50 : 50%), (40 : 60%) dan (30 : 70%).  Sedangkan Parameter yang dianalisis adalah Kadar Air, Kadar Abu, Kadar Protein, Kadar Serat serta uji organoleptik (Warna, Aroma, dan Rasa).Data hasil penelitian diolah dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 ulangan, analisis data dengan ANOVA dan Uji Lanjut Beda Nyata Terkecil (BNT).  Perlakuan terbaik pada penelitian ini adalah pada perlakuan G2L1 syarat mutu SNI abon 3549-2009 secara umum kadar air maks 10% dan kadar abu maks 9%, dengan nilai kadar air 8,86%, kadar abu 8,50, kadar protein 19,72% dan kadar serat 7,17 uji organoleptik nilai aroma 4,00 (suka), nilai rasa 4,37 (suka) dan nilai warna 3,70 (agak suka)