STUDI PERBANDINGAN JUMLAH IKAN LELE DAN KULIT PISANG PADA PEMBUATAN KERUPUK “LEKUPIâ€

Abstract

This study aimed to study the ratio of a banana skin and catfish on making crackers "lekupi". This research has been held in Laboratory Faculty of Agriculture, University of Muhammadiyah Palembang in October 2012 to February 2013. This research used Randomized Block Design (RBD), which compiled non-factorial consisting of four combinations of treatment and repeated five times, with each treatment factor P₁ (50% banana skin: catfish, 10%: 40% starch), P₂ treatment (40% banana skin: catfish, 20%: 40% starch), treatment P₃ (20% banana skin: catfish, 40%: 40% starch), and P₄ treatment (10% banana skin: catfish 50%: 40% starch). Parameters observed for chemical analysis covering the water content and protein content. While organoleptic include flavor and color to the hedonic test and the level of crispness to the rank test and physical test includes volume expansion. The results showed that the ratio of the number of catfish and banana peels are very real effect on the moisture content, protein content and volume expansion. Assessment of organoleptic test showed that the ratio of the number of catfish and banana peels significantly affect the flavor, color and crispness Crackers "Lekupi". The results showed that treatment of P₄ has the lowest water content (10.617%), the highest protein content (14.74%), and highest volume expansion (6.253 x 100%). While in treatment P₁ has the highest water content (12.405%), the lowest protein content (5.04%) and the lowest volume expansion (3.212%). In organoleptic treatment P₂ has color, and flavor with the highest level of preference with the average value of 3.75 (criterion rather liked), 3.66 (criterion rather liked). Meanwhile, highest level of crispness found in P₄ treatment with an average value of 1.42 (the criteria are very crisp at all).