Penerimaan konsumen dan karakteristik mutu es krim dengan penambahan hidrolisat protein ikan rucah Consumer acceptance and quality characteristics of ice cream with added bycatch fish protein hydrolysate (FPH)
Abstract
Hidrolisat protein ikan (HPI) adalah peptida sederhana sebagai hasil hidrolisis protein ikan secara enzimatis. Es krim, yaitu makanan beku yang memiliki tekstur lembut dan creamy. Penambahan HPI terhadap es krim diharapkan dapat meningkatkan karakteristik mutu es krim dan tingkat penerimaan konsumen. Tujuan penelitian adalah untuk menentukan konsentrasi hidrolisat protein ikan (HPI) rucah terbaik dalam menghasilkan es krim berdasarkan parameter organoleptik, fisik, dan kimia. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor, yaitu perlakuan penambahan HPI rucah 0; 0,4; 0,8; 1,2 dan 1,8% pada es krim. Parameter yang dianalisis, yaitu mutu hedonik, intensitas rasa, proksimat, serat, daya leleh, viskositas, overrun, total padatan, dan angka lempeng total. Es krim dengan penambahan HPI 0,8% mempunyai tingkat penerimaan panelis terbaik, sedangkan penambahan HPI 1,8% mempunyai mutu kimia dan fisik terbaik. Perlakuan 0,8% memiliki nilai kesukaan warna (3,73), aroma (3,66), tekstur (4,26) dan keseluruhan (4,02) dengan kategori agak disukai panelis. Penilaian intensitas atribut fishy (3,34), manis (3,34), rasa (3,59), stroberi (3,13), dan susu (3,25) masih bisa diterima panelis kategori sedang. Es krim dengan penambahan HPI 1,8% memiliki kadar air (72,25%), lemak (1,62%), abu (1,11%), protein (1,71%), serat (5%), viskositas (2.084,4 cP) dan daya leleh (44 menit). Angka lempeng total es krim masih memenuhi batas aman sesuai SNI 01-3713-1995. Makin tinggi penambahan HPI, maka makin tinggi atribut fishy, kadar protein, serat, viskositas, serta nilai overrun sehingga meningkatkan sifat fungsional matriks es krim sebagai agen pembusa.
References
[AOAC] Association of Official Analytical Chemists. (2013). Gravimetric Method First Action 1920 Final Action.
Aditia, R. P., Desniar, & Trilaksani, W. (2018). Aktivitas antioksidan dan antibakteri hidrolisat protein hasil fermentasi telur ikan cakalang. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 1-12. https://doi.org/10.17844/jphpi.v21i1.21256
Agustin, C., Nurliyani, N., & Jamhari, J. (2021). Ice cream characteristic with cured egg yolk powder as whipping cream replacer. Jurnal Ilmu Dan Teknologi Hasil Ternak, 16(1), 11–20. https://doi.org/10.21776/ub.jitek.2021.016.01.2
Alfiyani, N., Wulandari, N., & Adawiyah, D. R. (2019). Validasi metode pendugaan umur simpan produk pangan renyah dengan metode kadar air kritis. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 6(1), 1–8. https://doi.org/10.29244/jmpi.2019.6.1.1
Amin, F., Hasanuddin, A., Sugiarto, S., & Nova, R. (2022). Kadar protein, daya leleh dan uji organoleptik es krim dengan penambahan gelatin ceker ayam. AgriSains, 23(3), 172–178.
Ardani, E. N. (2018). Pengaruh penambahan bubur rumput laut merah (Eucheuma cottonii) terhadap mutu es krim campuran jagung manis dan tepung kacang hijau. Agrointek: Jurnal Teknologi Industri Pertanian, 18(1), 90-101.
Arsanti, L., Ayu, W. R., Zuhrotun, N. F., Erwanto, Y., & Pranoto, Y. (2019). Physical, chemical, and sensory properties of ice cream with the substitution of stabilizer with gelatin from various sources. J. Food Pharm. Sci, 2019(3), 166–172.
Asare, S. N., Ijong, F. G., & Rieuwpassa, F. J. (2016). Penambahan hidrolisat protein ikan lemuru (Sardinella lemuru) pada pembuatan biskuit. Jurnal Ilmiah Tindalung, 4(1), 10–18.
Astri, O., & Muhammad, S. (2019). Pembuatan es krim ubi jalar ungu dengan variasi jumlah siklus pengocokan–pembekuan. Agrofood, Jurnal Pertanian Dan Pangan, 1(2), 20–26.
Athirafitri, N., Siswi I. N., & Ismayana, A. (2021). Analisis dampak pengolahan hasil perikanan menggunakan metode Life Cycle Assessment (LCA): studi literatur impact. Jurnal Teknologi Industri Pertanian, 31(3), 274–282.
Aulia, S., Rizqiati, H., & Nurwantoro. (2019). Pengaruh substitusi kefir terhadap sifat fisik, khamir dan hedonik es krim. Jurnal Teknologi Pangan, 3(2), 192–198.
Bartkiene, E., Steibliene, V., Adomaitiene, V., Juodeikiene, G., Cernauskas, D., Lele, V., & Guiné, R. P. F. (2019). Factors affecting consumer food preferences: food taste and depression-based evoked emotional expressions with the use of face reading technology. BioMed Research International, 1-10. https://doi.org/10.1155/2019/2097415
[BSN] Badan Standardisasi Nasional. (2010). SNI 2354.1:2010. Cara Uji Kimia-Bagian 1: Penentuan Kadar Abu dan Abu Tak Larut Asam pada Produk Perikanan.
[BSN] Badan Standardisasi Nasional. (2015). SNI 01-2354.2-2015. Cara Uji Kimia Kadar Air pada Produk Perikanan.
[BSN] Badan Standardisasi Nasional. (2017). SNI 2354.3:2017. Cara Uji Kimia - Bagian 3: Pengujian Kadar Lemak Total pada Produk Perikanan.
[BSN] Badan Standardisasi Nasional. (2006). SNI 01-2354.4-2006. Penentuan Kadar Protein Metode Kjedahl Total pada Produk Perikanan.
[BSN] Badan Standardisasi Nasional. (1995). SNI 01-0317-1995. Standar mutu mutu es krim.
Cristianini, M., & Valente, B. L. (2024). Oil holding capacity and water holding of sesame isolate protein (Sesamum indicum L.): effect of dynamic high pressure and pH-shifting. In G. M. Pastore (Ed.), Proceedings of the 15th SLACAN - Latin American Symposium on Food Science and Nutrition.
Damayanti, M. T., Desmelati, & Sumarto. (2020). Pengaruh penggunaan rumput laut (Eucheuma cottonii) terhadap mutu es krim. Berkala Perikanan Terbuka, 48(3), 1–10.
Das, A., Nayak, Y., & Dash, S. (2021). Fish protein hydrolysate production, treatment methods and current potential uses: A review. International Journal of Fisheries and Aquatic Studies, 9(2), 195–200. https://doi.org/10.22271/fish.2021.v9.i2c.2452
Deshpande, S. (2013). Penggunaan hidrolisat protein ikan mujair sebagai pengemulsi yang halal terhadap karakteristik green tea es krim. Journal of the American Chemical Society, 123(10), 2176–2181.
Fatmawati, F., Marcelia, F., & Badriyah, Y. (2020). Effect of moringa leaf extract (Moringa oleifera L.) on yogurt quality. Jurnal Indobiosains, 2(1), 21–28.
Gao, P., Sun, B., Chen, Z., Yuan, Q., Zhong, W., Yin, J., Hu, C., He, D., & Wang, X. (2024). Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil. Food Chemistry: X (21), 1-10. https://doi.org/10.1016/j.fochx.2024.101219
Hadinoto, S., & Loupatty, V. D. (2015). Perbaikan gizi es krim dengan penambahan karaginan dan buah pepaya. Majalah Biam, 11(1), 1–6.
Hasrini, R. F., & Khoiriyah, A. (2019). Analisis produk krimer kental manis dalam rangka pengembangan standar nasional Indonesia baru. Jurnal Standardisasi, 20(3), 231-235. https://doi.org/10.31153/js.v20i3.727
Henriques, A., Vázquez, J. A., Valcarcel, J., Mendes, R., Bandarra, N. M., & Pires, C. (2021). Characterization of protein hydrolysates from fish discards and by-products from the north-west spain fishing fleet as potential sources of bioactive peptides. Marine Drugs, 19(338), 1–19. https://doi.org/10.3390/md19060338
Irawan, I., Ardhanawinata, A., Khasanah, U., Diachanty, S., & Zuraida, I. (2024). Karakteristik fisikokimia dan mutu hedonik es krim dengan penambahan bubur rumput laut. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(2), 132-141. http://dx.doi.org/10.17844/jphpi.v27i2.48012
Karami, A., Rahayuni, T., & Priyono, S. (2019). Pengaruh formulasi karagenan dan pati sagu terhadap sifat fisik, kimia, dan organoleptik es krim ubi jalar ungu. FoodTech: Jurnal Teknologi Pangan, 1(1), 42-49. https://doi.org/10.26418/jft.v1i1.31396
Liu, Q., Liu, Y., Yu, J., Wang, F., & Li, X. (2019). Identification and characterization of cryoprotective peptides extracted from silver carp (Hypophthalmichthys molitrix) hydrolysates. International Journal of Food Properties, 22(1), 1011–1023. https://doi.org/10.1080/10942912.2019.1622563
Liu, S., Zhang, Q., Xiang, Q., Duan, L., Pei, Z., & Li, Y. (2022). Hanseniaspora pseudoguilliermondii improves the flavor of tilapia fish protein hydrolysates. Journal of Aquatic Food Product Technology, 31(4), 297–310. https://doi.org/https://doi.org/10.1080/10498850.2022.2047129
Liu, X., Sala, G., & Scholten, E. (2023). Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream. Food Hydrocolloids, 138(January), 1-11. https://doi.org/10.1016/j.foodhyd.2023.108466
Loffredi, E., & Alamprese, C. (2023). Optimisation of a blend of emulsifier substitutes for clean-label artisanal ice cream. LWT, 173(September 2022), 1-8. https://doi.org/10.1016/j.lwt.2022.114338
Mahrita, S., Kusumadati, W., & Faridawaty, E., (2023). Pengaruh formulasi santan dan labu kuning (Cucurbita moschata) terhadap sifat fisik dan kimia es krim. Jurnal Inovasi Penelitian, 3(8), 7387–7398.
Mai, V., Burns, A. M., Solch, R. J., Dennis-Wall, J. C., Ukhanova, M., & Langkamp-Henken, B. (2022). Resistant maltodextrin consumption in a double-blind, randomized, crossover clinical trial induces specific changes in potentially beneficial gut bacteria. Nutrients, 14(11), 1-7. https://doi.org/10.3390/nu14112192
Markowska, J., Tyfa, A., Drabent, A., & Stępniak, A. (2023). The physicochemical properties and melting behavior of ice cream fortified with multimineral preparation from red algae. Foods, 12(24), 1-21. https://doi.org/10.3390/foods12244481
Masanahayati, D. S., Setyawardani, T., & Rahardjo, A. H. D. (2022). Pengaruh penambahan sumber protein yang berbeda terhadap viskositas, sineresis, dan WHC yogurt susu kambing. Prosiding Seminar Nasional Dan Agribisnis Peternakan IX, 1(1), 366–373.
Mathews, S., Ngoma, L., Gashe, B., & Mpuchane, S. (2013). General microbiological quality of ice cream and ice pop sold in Gaborone, Botswana. Studies on Ethno-Medicine, 7(3), 217–226. https://doi.org/10.1080/09735070.2013.11886463
Nalbone, L., Vallone, L., Giarratana, F., Virgone, G., Lamberta, F., Marotta, S. M., & Ziino, G. (2022). Microbial risk assessment of industrial ice cream marketed in Italy. Applied Sciences (Switzerland), 12(4), 1-10. https://doi.org/10.3390/app12041988
Nuñez, S. M., Valencia, P., Solís, T., Valdivia, S., Cárdenas, C., Guzman, F., & Almonacid, S. (2024). Enzymatic hydrolysis of salmon frame proteins using a sequential batch operational strategy: an improvement in water-holding capacity. Foods, 13(9), 1-11. https://doi.org/10.3390/foods13091378
Nurhayati, T., Nurjanah, & Sanapi, C. H. (2013). Karakterisasi hidrolisat protein ikan lele dumbo (Clarias gariepinus). Jurnal Pengolahan Hasil Perikanan Indonesia, 16(3), 207-214. https://doi.org/10.17844/jphpi.v16i3.8058
Nurjanah, Mardiono, J. A., Hidayat, T., & Rudy, C. (2018). Perubahan komponen serat rumput laut. Jurnal Teknologi Ilmu dan Teknologi Kelautan Tropis, 10(1), 35–48.
Nurilmala, M., Nurhayati, T., & Roskananda, R. (2018). Limbah industri filet ikan patin untuk hidrolisat protein. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 287-294. https://doi.org/10.17844/jphpi.v21i2.23083
Padial-dom, M., Espejo-carpio, F. J., Guadix, A., & Guadix, E. M. (2020). Optimization of the emulsifying properties of food protein hydrolysates for the production of fish oil-in-water emulsions. Foods, 9(636), 1–16.
Partanen, M., Honkapää, K., Hiidenhovi, J., Kakko, T., Mäkinen, S., Kivinen, S., & Aisala, H. (2023). Comparison of commercial fish proteins’ chemical and sensory properties for human consumption. Foods, 12(5), 1-23. https://doi.org/10.3390/foods12050966
Permadi, M. R., Huda, O., & Khafidurrohman, A. (2019). Perancangan Pengujian preference test, uji hedonik dan mutu hedonik menggunakan algoritma radial basis function network. SINTECH (Science and Information Technology) Journal, 2(2), 98–107. https://doi.org/10.31598/sintechjournal.v2i2.282
Prayudi, A., Yuniarti, T., Taryoto, A., Supenti, L., & Martosuyono, P. (2020). Chemical and amino acid composition of snapper scrap meat hydrolysate. AACL BIoflux, 13(4), 2228-2241.
Purwasih, R., Sobari, E., & Nurhasanah, Q. A. (2021). Pengaruh penambahan tepung rumput laut (Eucheuma cottonii) sebagai bahan penstabil terhadap karakteristik fisik dari hasil uji sensori es krim. Agrointek: Jurnal Teknologi Industri Pertanian, 15(4), 1054-1061.
Rieuwpassa, F. J., Karimela, E. J., & Lasaru, D. C. (2019). Karakterisasi sifat fungsional konsentrat protein ikan sunglir (Elagatis bipinnulatus). Jurnal Teknologi Perikanan Dan Kelautan, 9(2), 177–183. https://doi.org/10.24319/jtpk.9.177-183
Rizqiati, H., Arifan, F., Nurwantoro, N., Susanti, S., Pramesthi, R. W., & Sentosa, R. (2021). Pengaruh substitusi gula dengan puree kurma (Phoenix Dactylifera L.) terhadap sifat kimia, mikrobiologi dan hedonik es krim kefir. Jurnal Agripet, 21(1), 26–34. https://doi.org/10.17969/agripet.v21i1.18419
Rolon, M. L., Bakke, A. J., Coupland, J. N., Hayes, J. E., & Roberts, R. F. (2017). Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. Journal of Dairy Science, 100(7), 5217–5227. https://doi.org/10.3168/jds.2016-12379
Rozi, A. (2018). Pengaruh penggunaan emulsifier dan kecepatan pengadukan yang berbeda terhadap pembuatan es krim. Journal of Chemical Information and Modeling, 53(9), 1689-1609.
Saentaweesuk, S., & Chaikham, P. (2023). Effect of whey protein isolate incorporated with various carbohydrate-based fat replacers on physicochemical and sensorial properties of low-fat chocolate ice cream. Food Research, 7(1), 167–176. https://doi.org/10.26656/fr.2017.7(1).705
Santoso, B. D., Ananingsih, V. K., Soedarini, B., & Stephanie, J. (2020). Pengaruh maltodextrin dan kecepatan homogenisasi terhadap karakteristik fisikokimia enkapsulat butter pala ( Myristica fragrans Houtt ) dengan metode vacuum drying. Jurnal Teknologi Hasil Pertanian, XIII(2), 94-103.
Sari, D. K., Nuraini, H., & Suryati, T. (2022, September 20-21). Application of gelatin from chicken leg skin as a stabilizer in ice cream [Conference session]. 1st Lekantara Annual Conference on Natural Science and Environment (LeNS 2021) 20/09/2021 - 21/09/2021 Malang, Indonesia. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/1097/1/012036
Setyaningsih, D., Apriyantono, A., & Sari, M. P. (2012). Analisis Sensori : Untuk Industri Pangan dan Agro. (S. Raharjo & D. R. Adawiyah, Eds.) (1st ed.). IPB Press.
Shavandi, A., Hou, Y., Carne, A., McConnell, M., & Bekhit, A. E. A. (2018). Marine waste utilization as a source of functional and health compounds. In Advances in Food and Nutrition Research, 87, 187–254.
Shaviklo, A. R. (2015). Development of fish protein powder as an ingredient for food applications: a review. Journal of Food Science and Technology, 52(2), 648–661. https://doi.org/10.1007/s13197-013-1042-7
Shaviklo, G. R., Thorkelsson, G., Sveinsdottir, K., & Rafipour, F. (2011). Chemical properties and sensory quality of ice cream fortified with fish protein. Journal of the Science of Food and Agriculture, 91(7), 1199–1204. https://doi.org/10.1002/jsfa.4299
Sun, X., Yu, Y., Saleh, A. S., Yang, X., Ma, J., Li, W., Zhang, D., & Wang, Z. (2023). Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation. International Journal of Biological Macromolecules, 229, 188-198. https://doi.org/10.1016/j.ijbiomac.2022.12.312
Syafutri, M. I., & Lidiasari, E. (2012). Karakteristik es krim hasil modifikasi dengan formulasi bubur timun suri (Cucumis melo L.) dan sari kedelai. Teknologi Dan Industri Pangan, XXIII(1), 17–22.
Tang, T., Du, H., Tang, S., Jiang, Y., Tu, Y., Hu, M., & Xu, M. (2021). Effects of incorporating different kinds of peptides on the foaming properties of egg white powder. Innovative Food Science & Emerging Technologies, 72(Agustus), 1-8. https://doi.org/https://doi.org/10.1016/j.ifset.2021.102742
Woldemariam, H. W., Asres, A. M., & Gemechu, F. G. (2022). Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk. International Journal of Food Properties, 25(1), 278–287. https://doi.org/10.1080/10942912.2022.2032733
Yuniarti, T., Mulyono, M., Mardiana, M., Nurmala, I., Puspadewi, I. J., Triyono, H., & Maulani, A. (2023, Juli 24). Profile of fisheries capture in Cikidang Fish Landing Base (PPI), Pangandaran, West Java Study 2017-2021 and its potential utilization for fisheries product processing industry [Conference session]. 5th International Symposium on Marine and Fisheries Research 24/07/2023 - 24/07/2023 Yogyakarta, Indonesia. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/1289/1/012014
Yuniarti, T., Arrahmi, N. Y., Dharmayanti, N., Sugiwati, S., Mulyono, M., Hidayat, T., Martosuyono, P., Maulani, A., & Alghany, A. (2024). Karakteristik fisikokimia dan aktivitas antioksidan hidrolisat protein ikan kakap (Lutjanus sp.) skala pilot. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 19(1), 61-72. https://doi.org/10.15578/jpbkp.v19i1.985
Zhang, Y., Zhang, Y., Song, H., Pan, W., & Chen, W. (2023). The fishy off-odor removal and umami enhancing effect of enzymatic hydrolysis of fish by-products by proteases. Journal of Aquatic Food Product Technology, 32(
Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
