Aktivitas Antioksidan dan Karakteristik Kimia Bakso Ikan Hiu Dengan Variasi Penambahan Bubur Sawi Hijau dan Tepung Tapioka

Bakso adalah kuliner yang paling populer dan kebanyakan orang suka terhadapnya. Salah satu jenis bakso yang saat ini berkembang adalah bakso ikan. Dalam penelitian ini, pembuatan bakso menggunakan bahan dasar surimi ikan hiu yang telah diozonasi. Tujuan dari penelitian ini untuk mengetahui pengaruh sawi hijau dan tepung tapioka dengan berbagai konsentrasi terhadap aktivitas antioksidan dan karakteristik kimia bakso ikan dari surimi ikan hiu yang diberi ozonasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu penambahan sawi (10%,20%, dan 30%) dan penambahan tepung tapioka (40% dan 50%). Analisis data dilakukan dengan menggunakan SPSS 22 dan dilanjutkan dengan uji DMRT pada taraf nyata 5%. Bakso ikan hiu diuji kadar air, kadar abu, kadar protein, kadar lemak dan kadar serat kasar. Hasil penelitian menunjukkan bahwa penambahan sawi hijau dan tepung tapioka berpengaruh nyata (P<0,05) hanya terhadap kadar air, kadar abu, kadar lemak, kadar protein dan aktivitas antioksidan bakso ikan hiu. Penambahan tidak berpengaruh nyata terhadap kadar serat kasar dimana kadar serat pada bakso ikan hiu berkisar antara 0,03% sampai 0,88%. Hasil penelitian menunjukkan bahwa kadar air, kadar protein, dan kadar abu memenuhi baku mutu dengan nilai masing-masing (57,47% sampai 64,61%), (16,67% sampai 18,6%), dan (1,22 – 1,61%). Namun kandungan lemak dari bakso ikan hiu belum memenuhi baku mutu dengan nilai 1,43%-1,69%
Meatball is a very popular foodstuff and many people most like it. One type of meatball that many develop nowadays is fish meatball. In this research, the production of meatballs used surimi ozonated shark as basic material. The purpose of this research was known the effect of green mustard and tapioca flour with various concentrations on antioxidant activity and chemical characteristics of fish meatball from ozonated shark surimi. This research used a complete random design (CRD) with two factors, were mustard green added (10%,20%, and 30%) and tapioca flour added (40% and 50%). The data analysis was done using SPSS 22 and continued with the DMRT test at 5% significant levels. Shark meatballs were tested for water content, ash content, protein content, fat content and crude fiber content. The result of the research showed that the addition of green mustard and tapioca flour has a significant effect (P<0,05) only on water content, ash content, fat content, protein content and antioxidant activity of shark meat ball production. The addition doesn't have a significant effect on crude fiber content where the fiber content on shark meatball range was between 0.03% to 0.88%. The research showed that the water content, protein content, and the ash content fulfill the standard quality with the value of each were (57,47% to 64,61%), (16,67% to 18,6%),and (1,22 – 1,61%). Moreover, fat content from shark meatballs has not fulfilled the standard quality with a value was 1.43%-1.69%.