Sifat Kimia dan Fisik Engay Food Berbasis Ikan Kembung dengan Penambahan Kedelai Hitam
Chemical and Physical Properties of Mackerel-Based Engay Food with The Addition of Black Soybeans
Abstract
Engay food is a type of food with a distinctively soft texture that is easy to swallow. This product is classified as a texture-modified food group. The primary ingredient used is mackerel fish, with the added nutritional benefit provided by black soybeans. The purpose of this research was to determine the effect of adding various concentrations of black soybeans on the physical and chemical characteristics of material-based engay food. A completely randomized experimental design was used in this study, which included 200 g of mackerel meat formulation and varying amounts of black soybean flour (0, 5, 10, 15, and 20%). Antioxidant activity, texture, and color were all determined during this study. The results indicated that increasing the concentration of black soybeans had a substantial effect on the chemical and physical properties of engay food made with mackerel. The greater the amount of black soybean added to the formulation, the higher the antioxidant activity, the lower the cohesiveness and gumminess, and the lower brightness of the yellow-red hue.
Keywords: Black soybean; chemical; engay food; mackerel fish; physical
ABSTRAK
Engay food adalah salah satu produk pangan dengan karakeristik tekstur yang lunak sehingga mudah ditelan. Produk ini termasuk dalam dalam kelompok makanan modifikasi tekstur. Bahan utama yang digunakan adalah ikan kembung dengan penambahan kedelai hitam yang diketahui berpotensi untuk meningkatkan nilai gizi. Tujuan penelitian ini untuk mengetahui pengaruh penambahan kedelai hitam terhadap karakteristik kimia dan fisik dari engay food berbasis ikan kembung. Rancangan yang digunakan adalah rancangan acak lengkap dengan formulasi ikan kembung 200 g dan penambahan tepung kedelai hitam sebanyak 0, 5, 10, 15, dan 20%. Analisis yang dilakukan yaitu aktivitas antioksidan, tekstur dan warna. Hasil penelitian menunjukkan bahwa ada pengaruh penambahan konsentrasi kedelai hitam terhadap karakteristik kimia dan fisik dari engay food berbasis ikan kembung. penambahan kedelai hitam yang semakin banyak dalam engay food akan meningkatkan nilai aktivitas antioksidan, menurunkan nilai cohessiveness, adhesion, dan gumminess, akan tetapi menurunkan kecerahan dengan jenis warna yellow-red.
Kata Kunci: Engay food; fisik; ikan kembung; kedelai hitam; kimia
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