Karakteristik fisikokimia corndog sosis ikan dengan penambahan tepung ikan lomek (Harpadon nehereus): Characteristics of corndog fish sausage with the addition of bombay duck fish flour (Harpadon nehereus)

Basri Basri; Sumartini Sumartini

doi:10.17844/jphpi.v28i7.63496

Authors

Basri Basri Program Studi Pengolahan Hasil Laut, Politeknik Kelautan dan Perikanan Dumai
Sumartini Sumartini Program Studi Pengolahan Hasil Laut, Politeknik Kelautan dan Perikanan Dumai https://orcid.org/0000-0003-3361-1329

DOI:

https://doi.org/10.17844/jphpi.v28i7.63496

Keywords:

formulation, hedonic, nutrition, proximate, texture

Abstract

Corndogs are one of the most popular contemporary snacks in Indonesia. A corndog is a snack consisting of sausage or cheese (or a combination of both) skewered with a stick, coated with breadcrumbs, and fried until cooked. The nutritional content of corndog products is relatively low; therefore, it is necessary to add other nutritional sources to increase their nutritional values. One of these sources is exotic fish, which are commonly found in the waters of Dumai City, which has not had much food diversification. This study aimed to determine the best corndog formulation from Bombay duck fish flour based on physicochemical characteristics and hedonic values of the product. A completely randomized design (CRD) was used with three treatments: control, 10%, and 20% lomek fish flour addition (three replications). The best fortification of corndogs with Bombay duck fish was achieved with the addition of 10% lomek fish flour, resulting in a protein content of 8.74%, carbohydrate content of 25.66%, fat content of 9.85%, air content of 45.44%, ash content of 1.19%, calorie content of 286.27 kcal, hardness of 2,862.91, swelling power of 1.35, chewiness of 2,400.50 gmm, and a hedonic value of 8.19±0.69 (like). Corndogs with the addition of lomek fish meal have the potential to be a nutritious snack.

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