FORTIFICATION OF BELOSO FISH (SAURIDA TUMBIL) AT DIFFERENT CONCENTRATIONS ON THE CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF RENGGINANG

Abstract

Rengginang is one of the leading products of the Situbondo community. Rengginang is a type of cracker made from glutinous rice. Several types of rengginang are often combined with fish to increase their protein content. One type of fish that is quite abundant in the Situbondo area is Beloso fish. Beloso fish is usually only processed using traditional methods. The addition of Beloso fish can increase the protein value of rengginang products. This study aims to evaluate the effect of adding Beloso fish surimi on the nutritional and organoleptic value of rengginang. The experimental design in this study includes three different concentrations of Beloso fish surimi, namely 20%, 40%, and 60% as additives in rengginang. The analysis conducted included the chemical composition and organoleptic properties of rengginang. Data analysis used One-way ANOVA to test the effect of fish surimi addition on the chemical composition and organoleptic properties of rengginang. The results showed significant differences between all treatments (p<0.005). The moisture content produced in this study  met the Indonesian National Standard (SNI), which is less than 12%. The fat, ash, and carbohydrate content increased with the addition of fish surimi. Similarly, the higher the concentration of surimi added, the higher the protein content in the final product. This shows that Beloso surimi has great potential as a source of protein in rengginang.