Increasing the protein content in Puff Pastry can be done by adding nila fish meat flour. This research aims to determine the percentage of nila fish meat flour addition level in making puff pastry products that are most preferred by the panelists. The study was conducted from February to March 2024 at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method in this research is experimental with 4 treatments of nila fish meat flour addition at 0%, 2.5%, 5%, 7.5% of the weight of wheat flour. The parameters observed were hedonic test with levels of preference for appearance, aroma, texture, and taste conducted on 25 semi-trained panelists who are students of the Faculty of Fisheries and Marine Sciences. The next parameter is proximate testing for the control treatment and the most preferred one, determining the protein content, water content, ash content, fat content, and carbohydrate content. The research results conclude that the addition of 2.5% nila fish meat flour is the most preferred treatment based on hedonic test with median values of appearance 7, aroma 7, taste 9, texture 9, and alternative value 8.57 and has a protein content of 8.74%, water content of 1.48%, ash content of 1.80%, fat content of 38.64%, and carbohydrate content of 47.12%.
Keywords: hedonic, proximate, fish protein, preference level
Peningkatan kandungan protein pada Puff Pastry dapat dilakukan dengan penambahan tepung daging ikan nila. Penelitian ini bertujuan untuk menentukan persentase tingkat penambahan tepung daging ikan nila pada pembuatan produk puff pastry yang paling disukai oleh panelis. Riset dilakukan bulan Februari hingga Maret 2024 di Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran. Metode pada riset ini adalah eksperimental dengan 4 perlakuan penambahan tepung daging ikan nila sebesar 0%, 2,5%, 5%, 7,5% dari bobot tepung terigu. Parameter yang diamati adalah uji hedonik dengan tingkat kesukaan terhadap kenampakan, aroma, tekstur, dan rasa yang dilakukan 25 panelis semi terlatih mahasiswa Fakultas Perikanan dan Ilmu Kelautan. Parameter selanjutnya adalah pengujian proksimat terhadap perlakuan kontrol dan yang paling disukai dengan penentuan kadar protein, kadar air, kadar abu, kadar lemak, dan kadar karbohidrat. Hasil riset menyimpulkan bahwa penambahan tepung daging ikan nila sebesar 2,5% adalah perlakuan yang paling disukai berdasarkan uji hedonik dengan nilai median kenampakan 7, aroma 7, rasa 9, tekstur 9, dan nilai alternatif 8,57 serta memiliki kadar protein 8,74%, kadar air 1,48%, kadar abu 1,80%, kadar lemak 38,64%, kadar karbohidrat 47,12%.
Kata Kunci: hedonik, proksimat, protein ikan, tingkat kesukaa
