Analisis Komparatif Kalsium, Zat Besi, dan Proksimat Bubuk Ikan Berbasis Gabus (Channa striata) dan Hasil Sampingnya
DOI:
https://doi.org/10.29303/profood.v10i1.348Kata Kunci:
bubuk ikan, gabus, kalsium, proksimat, zat besiAbstrak
Ikan gabus (Channa striata) merupakan komoditas yang banyak dimanfaatkan di Indonesia. Penelitian ini bertujuan untuk mengembangkan produk bubuk ikan yang kaya energi dan zat gizi mikro berkualitas tinggi. Pada penelitian ini kami mencoba mengevaluasi potensi bubuk ikan yang berasal dari ikan gabus dan produk turunannya, dalam rangka pemenuhan nilai gizi produk pangan. Hasil penelitian menunjukkan bahwa bubuk tulang (BN) menunjukkan penurunan massa paling kecil selama pengolahan jika dibandingkan bagian daging (MT), kepala (HD), dan kulit (SK) (p<0,05). Kandungan lemak pada bubuk ikan berbahan dasar tulang ternyata sama dengan bagian dagingnya, bahkan lebih tinggi dibandingkan bagian lainnya. Kandungan kalsium dan zat besi tertinggi (72108,13 mg/kg) terdapat pada bubuk ikan yang berasal dari tulang, diikuti oleh bagian kepala (58295,67 mg/kg) dan kulit (34782,12 mg/kg) ikan gabus. Kandungan zat besi terendah terdapat pada bubuk berbahan dasar daging ikan gabus (33,44 mg/kg). Namun kadar zat besi pada bubuk ikan berbahan dasar kepala, kulit, dan tulang tidak berbeda nyata, yaitu masing-masing sebesar 67,52 mg/kg, 87,27 mg/kg, dan 68,99 mg/kg. Hasil penelitian ini dapat berguna dalam pengembangan bubuk ikan gabus sebagai produk komersial.
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