Abstract
Bontot is one of fish gel products in Banten Province. The main raw material of Bontot was Hawaiian ladyfish which is commonly found in the milkfish pond. However, the availability of the Hawaiian ladyfish was very limited. This study investigated the utilizaation of tarpon (Megalops cyprinoides), a fish of similar texture to the hawaiian ladyfish, for the production of bontot. The bontot quality was evaluated based on the organoleptic and microbial parameters. A combination of 37.5% ladyfish and 62.5% tarpon was considered as the best formula producing bontot with folding test 4.07 and bites 6.77, and the parameter of color, aroma, flavor, and texture similar to those of the commercial (3.43-4.00) products. The bontot contained moisture 50.50%, ash 2.42%, fat 0.32%, protein 5.67%, and carbohydrates 41.09% while the microbiological was below the 4.20 threshold, suggesting the bontot is safe for consumption.
Highlights
Bontot is one of fish gel products in Banten Province
The main raw material of Bontot was Hawaiian ladyfish which is commonly found in the milkfish pond
This study investigated the utilizaation of tarpon (Megalops cyprinoides), a fish of similar texture to the hawaiian ladyfish, for the production of bontot
Summary
Bahan yang digunakan yaitu ikan payus dan ikan bulan bulan yang diperoleh dari tambak ikan bandeng Desa Domas, bawang merah, bawang putih, gula putih, garam, tepung tapioka, lada, penyedap rasa, baking powder, telur, air tablet katalis, indikator methyl red, akuades, NaOH, H2SO4, H2SO2, HCL 0,2 N, dan diethyl ether atau kloroform. Penelitian pendahuluan untuk mengetahui kandungan gizi bahan baku ikan payus dan bulan bulan dengan menggunakan analisis proksimat (kadar air, abu, lemak, protein), TVB dan pH, serta mengetahui karakteristik fisik yang meliputi: rendemen dan morfometrik (panjang total, panjang badan, panjang cagak). Penelitian utama untuk menganalisis karakteristik bontot dari kombinasi daging ikan payus dan bulan bulan dengan konsentrasi perlakuan A(12,5% P + 87,5% B), B(25% P + 75% B), C(37,5% P + 62,5% B), D(50% P + 50% B), E(62,5% P + 37,5% B), K1(100% P + 0% B), K2(0% P +100% B) menggunakan analisis proksimat (air, abu, lemak, protein) dan mikrobiologi. Analisis Data Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 3 kali ulangan dengan perlakuan perbedaan kombinasi ikan payus dan ikan bulan bulan. Data yang diperoleh dari uji organoleptik dianalisis dengan menggunakan statistik non parametik dengan kruskal-wallis
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