Efektivitas penambahan daun katuk (Sauropus androgynus) terhadap otak-otak ikan bandeng (Chanos chanos): The effectiveness of adding sweet leaf (Sauropus androgynus) to milkfish (Chanos chanos) otak-otak

Ikan bandeng merupakan salah satu komoditas hasil perikanan Indonesia yang bernilai ekonomis tinggi. Diversifikasi olahan ikan bandeng dapat diaplikasikan salah satunya dalam bentuk produk otak-otak ikan. Otak-otak ikan bandeng dapat ditingkatkan nilai gizinya melalui penambahan bahan alami kaya manfaat yaitu daun katuk. Penelitian ini bertujuan untuk menentukan efektivitas penambahan daun katuk pada otak-otak ikan bandeng melalui karakteristik kimia, tingkat kesukaan (hedonik), dan indeks efektivitas. Otak-otak ikan bandeng yang dihasilkan dibagi menjadi empat perlakuan meliputi tanpa penambahan daun katuk, penambahan daun katuk 25 g, 40 g, dan 55 g. Pengujian produk meliputi analisis proksimat, kadar vitamin C, uji hedonik, dan perhitungan nilai indeks efektivitas. Data dianalisis menggunakan Rancangan Acak Lengkap (RAL) dan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan penambahan daun katuk dapat meningkatkan kadar abu, lemak, dan vitamin C produk otak-otak yang dihasilkan. Otak-otak ikan bandeng dengan penambahan daun katuk 55 g merupakan perlakuan dengan nilai indeks efektivitas tertinggi (1,05) dengan karakteristik kimia meliputi kadar air 65,45%, abu 1,28%, lemak 0,70%, protein 9,14%, karbohidrat 23,42%, dan vitamin C 27,01%. Tingkat kesukaan meliputi nilai rasa 6,00, warna 6,00, aroma 6,00, tekstur 5,33, dan overall 5,83 dari skala 7. Penambahan daun katuk pada pengolahan otak-otak ikan bandeng berpotensi dapat meningkatkan nilai gizi produk (kadar abu, lemak dan vitamin C) serta produk yang dihasilkan agak disukai panelis.Milkfish is an Indonesian fishery commodity that has a relatively high economic value. One of the product diversifications from milkfish is the fish otak-otak. The nutritional value of milkfish otak-otak can be improved by adding a natural material that is beneficial, such as sweet leaves. This study aimed to determine the effectiveness of adding sweet leaves to milkfish otak-otak through chemical characteristics, sensory characteristics, and effectiveness indices. Milkfish otak-otak in this study was divided into four treatments: without the addition of sweet leaf, and with the addition of 25 g, 40 g, and 55 g of sweet leaf. Product analysis consisted of proximate analysis, vitamin C content, sensory analysis, and measurement of the effectiveness index. The data were analyzed using a Completely Randomized Design (CRD), and a follow-up test was performed for Honestly Significant Difference (HSD). The study showed that the addition of sweet leaves can increase the ash, lipid, and vitamin C content of milkfish otak-otak. Milkfish otak-otak with the addition of 55 g sweet leaf had the highest effectiveness index (1,05) with chemical characteristics including 65.45% moisture, 1.28% ash, 0.70% lipid, 9.14% protein, 23.42% carbohydrate, and vitamin C 27.01%. Hedonic results include taste 6.00, color 6.00, aroma 6.00, texture 5.33, and overall 5.83 on scale 7. The addition of sweet leaves has the potential to improve the nutritional value of milkfish otak-otak (ash, lipid, and vitamin C content), and the product is similar to that of the panelists