ANALISIS TINGKAT KESUKAAN BAKSO IKAN TOMAN (Channa micropeltes) DENGAN PENAMBAHAN WORTEL (Daucus carrota) FAVORABILITY LEVEL ANALYSIS TOMAN FISH BALLS (Channa micropeltes) WITH ADDITIONS CARROTS (Daucus carrota)

Abstract

Ikan toman, Channa micropeltes adalah ikan asli Kalimantan yang menghuni sungai dan rawa. Ikan toman adalah ikan asli Asia dan banyak ditemukan di sungai, perairan tenang, rawa, sawah, dan danau. Ikan Toman berdaging putih, mudah dipisahkan dari kuli dan tulangnya, berdaging tebal, kandungan proteinnya tinggi, selalu tersedia dan harganya murah sehingga dapat diolah menjadi beragam i0ahan diantaranya adalah bakso. Bakso ikan toman yang tinggi kandungan proteinnya dicoba ditambahkan wortel yang kaya akanprovitamin A yang baik untuk Kesehatan mata. Hasil dari penelitian imenunjukkan penambahan wortel pada bakso ikan toman yang terbaik terhadap kualitas bakso ikan toman (Channa micropeltes) berdasarkan hasil uji organoleptik yaitu perlakuan B dengan penambahan wortel sebanyak 10%, hasil uji hedonik spesifikasi kenampakan diperoleh nilai 7.1 (suka), spesifikasi bau diperoleh nilai 6.7 (agak suka), pada spesifikasi rasa diperoleh nilai 7.15 (suka), spesifikasi tekstur diperoleh nilai 7.2 (suka) dan pada spesifikasi warna diperoleh nilai 7.45 (suka), maka dapat diambil kesimpulan bahwa produk bakso ikan toman (Channa micropeltes) dengan penambahan wortel (Daucus carrota) dapat diterima oleh panelis

Toman fish, Channa micropeltes is a fish native to Borneo that inhabits rivers and swamps. Toman fish is native to Asia and is widely found in rivers, calm waters, swamps, rice fields, and lakes. Toman fish is white-fleshed, easily separated from coolies and bones, thick fleshy, high protein content, always available and cheap so that it can be processed into a variety of meatballs. Toman fish meatballs that are high in protein content are tried to add carrots which are rich in provitamin A which is good for eye health. The results of the study showed that the addition of carrots to toman fish balls was the best for the quality of toman fish balls (Channa micropeltes) based on organoleptic test results, namely treatment B with the addition of carrots as much as 10%, The results of the hedonic test of the appearance specification obtained a value of 7.1 (like), the smell specification obtained a value of 6.7 (somewhat like), the taste specification obtained a value of 7.15 (like), the texture specification obtained a value of 7.2 (like) and the color specification obtained a value of 7.45 (like), it can be concluded that the toman fish meatball product (Channa micropeltes) with the addition of carrots (Daucus carrota) can be accepted by the panelists.
Keywords: Toman Fish, Carrot, Meatballs, Protein Organoleptic