LAPORAN PRAKTEK LAPANGAN PEMBUATAN TORTILLA DENGAN PENAMBAHAN PENAMBAHAN RUMPUT LAUT (E ucheuma ucheuma cott cotto onii ni i ) DI BALAI BESAR PENGUJIAN DAN PENERAPAN (BBP2HP) JAKARTA THE PROCESSING OF TORTILLA BY ADDITION SEAWEED (E ucheuma ucheuma cott cotto onii ni i ) ) ) AT BBP2HP JAKARTA
Anggun Tika Pratiwi Gultom 05061281419015
PROGRAM STUDI TEKNOLOGI HASIL PERIKANAN FAKULTAS PERTANIAN UNIVERSITAS SRIWIJAYA 2017
Universitas Sriwijaya
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RINGKASAN
ANGGUN TIKA PRATIWI GULTOM.
Pembuatan Tortilla dengan
Penambahan Rumput Laut ( Eucheuma cottonii c ottonii)) di BBP2HP Jakarta (Dibimbing oleh Herpandi).
Makanan dalam bentuk chips merupakan salah satu contoh makanan camilan. Tortilla Corn Chips termasuk dalam kelompok produk atau makanan kering yang mempunyai daya simpan yang cukup lama. Bahan baku utama dalam pembuatan tortilla chips adalah jagung Komposisi bahan bahan yang digunakan untuk pembuatan Tortilla Corn Chips Chips belum mencukupi kandungan gizi dalam produk tersebut. Oleh karena itu penambahan sumber gizi lainnya diperlukan untuk meningkatkan kandungan gizi dalam tortilla, salah satunya dengan penambahan rumput laut. Rumput laut dapat dijadikan sebagai sumber gizi karena mengandung serat, mineral,vitamin, protein, karbohidrat, lemak dan komposisi kimia lainnya yang diperlukan oleh tubuh. Tujuan dari praktek lapangan ini yaitu untuk mengetahui proses pembuatan tortilla dengan penambahan rumut laut ( Eucheuma Eucheuma cotonii). cotonii).
Produk tortilla yang yang ditambahkan dengan rumput laut
memiliki nilai gizi yang lebih tinggi dibandingkan dengan tortilla yang hanya berbahan baku jagung. jagung.
Kata Kunci: BBP2HP, Tortilla Chips, Chips, Rumput Laut ( Eucheuma cottonii). cottonii).
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SUMMARY
DESTI ANGGRAINI. THE PROCESSING OF WET NOODLE WITH
ADDITONAL MINCE TILAPIA
(Oreochromis (Oreochromis
niloticus) niloticus)
AT
BBP2HP
JAKARTA. Noodle is the food of favorite and favored by people, starting from children until people elderly. Main raw material in making noodle are flour, water, oil, salt and eggs. The five components were will determine color, sighting, odor and taste. Material composition used to make mie not enough to nutritional content in the product. Therefore, the addition of protein necessary to increase protein content in mie, one of them with additional mince. mince. The purpose of practice work is to know the process of making wet noodle with additional mince tilapia. The benefits of additional mince tilapia (Oreochromis (Oreochromis niloticus) niloticus) are increase nutritional value, noodle with added added mince mince has nutritional value higher than noodle cause by flour.
Keywords: BBP2HP, flour, mince tilapia mince tilapia
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LAPORAN PRAKTEK LAPANGAN
Pembuatan T or ti lla C hip hi ps dengan Penambahan Rumput Laut (E ucheum ucheuma a C otto ttoni) ni ) Di Balai Besar Pengujian Dan Penerapan Hasil Perikanan (BBP2HP) Jakarta
Dianjurkan Sebagai Syarat Untuk Memperoleh Gelar Sarjana Perikanan Pada Fakultas Pertanian Universitas Sriwijaya
Anggun Tika Pratiwi Gultom 05061281419015
PROGRAM STUDI TEKNOLOGI HASIL PERIKANAN FAKULTAS PERTANIAN UNIVERSITAS SRIWIJAYA
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RIWAYAT HIDUP
Penulis dilahirkan di Baturaja Kabuaten Ogan Komering Ulu, pada tanggal 10 Mei 1996 sebagai anak kelima dari pasangan Bapak A.Gultom dan Ibu Siti Salamah. Pendidikan penulis bermula di Sekolah Dasar Negeri 1 Oku, melanjutkan Pendidikan Sekolah Menengah Pertama di SMP Negeri 2 Oku, dan penulis melanjutkan Pendidikan Sekolah Menengah Atas di SMA Negeri 1 Oku. Sejak 2014, penulis tercatat sebagai mahasiswa Teknologi Hasil Perikanan Fakultas Pertanian, Universitas Sriwijaya melalui jalur SBMTN. Penulis aktif dalam organisasi Himpunan Mahasiswa Teknologi Hasil Perikanan (HIMASILKAN) periode 2014/2015 dan 2015/2016. Penulis juga menjabat sebagai ketua bagian bagian layouters dalam organisasi organisasi ALENIA ALENIA sejak tahun 2015-2016. Pada tahun 2015/2016, penulis menjabat sebagai ketua dana dan usaha (danus) dalam organisasi kedaerahan Ikatan Kerukunan Mahasiswa Baturaja (IKMB).
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KATA PENGANTAR
Segala puji syukur penulis panjatkan atas kehadirat Allah SWT yang senantiasa memberikan rahmat dan karunia-Nya sehingga penulis dapat menyelesaikan Laporan Praktek Lapangan yang berjudul “Pembuatan Tortilla Dengan Penambahan Rumput Laut ( Eucheuma ( Eucheuma Cottonii) Cottonii ) di BBP2HP Jakarta” Jakarta” sebagai salah satu syarat untuk memperoleh gelar Sarj ana Perikanan. Penulis merasa bahwa dalam penyusunan Laporan Praktek Lapangan ini bukanlah jerih payah sendiri, melainkan berkat bimbingan dari berbagai pihak, oleh karena itu dengan rasa hormat dan rendah hati penulis mengucapkan terima kasih kepada: 1. Bapak Herpandi, S.Pi., M.Si., Ph.D selaku Dosen Pembimbing dan Ketua Program Studi Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya, Indralaya. 2. Ibu Indri Mardiana, S.TP selaku Pembimbing Lapangan di BBP2HP yang telah memberikan ilmu serta pembelajaran selama praktek lapangan. 3. Pak hazil, Pak hardiyono, Mbak diana, Mbak indri, indri, Pak Tarmin, serta seluruh staff BBP2HP yang telah membimbing dan membantu dalam pelaksanaan kegiatan praktek lapangan ini. 4. Keluarga dan berbagai pihak yang telah membantu dalam penyusunan laporan. Penulis menyadari bahwa laporan ini jauh dari kesempurnaan, oleh karena itu kritik dan saran dari pembaca yang sifatnya mendukung diharapkan. Penulis juga berharap laporan ini dapat bermanfaat bagi penulis khususnya dan untuk kita
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DAFTAR ISI
Halaman KATA PENGANTAR ........................................................ .............................................................................. ............................. ....... vi DAFTAR ISI ......................... ................................................ .............................................. ............................................. ............................. ....... vii DAFTAR GAMBAR ...................................................... ............................................................................ ................................. ........... ix DAFTAR TABEL ............................................ .................................................................. ............................................ .......................... .... x BAB 1. PENDAHULUAN .......................... ................................................. .............................................. ............................. ...... 1 1.1. Latar Belakang ................................... ......................................................... ............................................ ................................. ........... 1 1.2. Tujuan ............................................ .................................................................. ............................................ ..................................... ............... 2 1.3. Manfaat .......................................... ................................................................ ............................................ ..................................... ............... 2 BAB 2. TINJAUAN PUSTAKA ................................ ...................................................... ..................................... ............... 3 2.1. Klasifikasi dan Morfologi Rumut Laut ( Eucheuma cottonii) cottonii) ................... 3 2.2. Jagung J agung ................................................ ...................................................................... ............................................ ................................. ........... 4 BAB 3. PELAKSANAAN PRAKTEK LAPANGAN...................... LAPANGAN..................................... ............... 5 3.1. Tempat dan Waktu Pelaksanaan ..................................... ........................................................... .......................... .... 5 3.2. Metode Praktek Lapangan.................................... Lapangan.......................................................... ..................................... ............... 5 BAB 4. KEADAAN UMUM LOKASI ................................. ....................................................... .......................... .... 6 4.1. Sejarah BBP2HP ........................................... ................................................................. ............................................ ...................... 6 4.2. Keadaan Umum Lokasi BBP2HP ........................................... ............................................................. .................. 6 4.3. Gedung dan Fasilitas BBP2HP ............................ .................................................. ..................................... ............... 8 4.4. Struktur Organisasi dan Ketenagakerjaan .......................................... ................................................. ....... 9 4.4.1. Struktur Organisasi .............................................................. ................................................................................ .................. 8 4.4.2. Tenaga Kerja ............................... ..................................................... ............................................ ..................................... ............... 10
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5.1.3. Pencampuran dan Pengukusan ............................................. ............................................................... .................. 16 5.1.4. Pencetakan dan Pengeringan ...................................................... ................................................................. ........... 17 5.1.5. Penggorengan ......................................... ............................................................... ............................................ .......................... .... 17 5.2. Analisis Sensori Tortilla Rumut Rumut Laut Laut .......................................... ..................................................... ........... 18 5.2.1. Kenampakan .......................................... ................................................................ ............................................ .......................... .... 18 5.2.2. Aroma.......................................... ................................................................ ............................................ ..................................... ............... 19 5.2.3. Rasa .................................. ........................................................ ............................................ ............................................. .......................... ... 20 5.2.4. Tekstur ............................................ .................................................................. ............................................ ................................. ........... 20 BAB 6. KESIMPULAN DAN SARAN ........................................... .......................................................... ............... 22 6.1. Kesimpulan ........................................... .................................................................. ............................................. ............................. ....... 22 6.2. Saran........................................... .................................................................. ............................................. ........................................ .................. 22 DAFTAR PUSTAKA LAMPIRAN
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DAFTAR TABEL
Tabel 1. Komposisi Rumput Laut (Eucheuma cottonii) ....................... .................................. ........... 4 Tabel 2. Komposisi Kimia Jagung Kuning ........................................... ...................................................... ........... 5 Tabel 3. Prasarana BBP2HP .................................... .......................................................... ........................................ .................. 10 Tabel 4. Komposisi Pegawai BBP2HP BBP2HP ............................................ ........................................................... ............... 11 Tabel 5. Produk Produk BBP2HP .......................................... ................................................................ ..................................... ............... 12 Tabel 6. Formulasi Pembuatan Tortilla .......................................................... Tortilla .......................................................... 17
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DAFTAR GAMBAR
Gambar 1. Gedung BBP2HP ............................................................ ........................................................................... ............... 9 Gambar 2. Hasil Organoleptik Organoleptik Kenampakan ........................................... .................................................. ....... 20 Gambar 3. Hasil Organoleptik Aroma ............................... ...................................................... .............................. ....... 20 Gambar 4. Hail Organoleptik Organoleptik Rasa ........................................... ................................................................. ...................... 21 Gambar 5. Hasil Organoleptik Tekstur ........................ ............................................ ..................................... ............... 22
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BAB I PENDAHULUAN
1.1.Latar Belakang
Rumput laut merupakan jenis komoditi perikanan yang memiliki nilai ekonomi pasar yang baik di pasaran dalam negeri maupun di luar negeri. Hal ini disebabkan disamping rumput laut berfungsi sebagai sumber alginat juga memiliki kandungan kandungan zat gizi yang baik untuk kesehatan (Aslan, 1991). 1991). Rumput laut hingga kini masih kurang dimanfaatkan untuk dijadikan produk olahan, hanya sebatas menjadi komoditas komoditas perdagangan rumput laut kering karena keterbatasan teknologi pascapanen serta kesulitan dalam kegiatan pengolahan rumput laut. Untuk itu diperlukannya diperlukannya pengembangan produk produk dari rumput laut dengan tujuan untuk meningkatkan daya terima masyarakat, penggunaan, nilai ekonomis, serta manfaat kesehatan dari rumput laut t ersebut. Di Indonesia, jagung merupakan makanan pokok kedua setelah padi, sedangkan di tingkat dunia jagung merupakan bahan makanan pokok peringkat ketiga setelah padi dan gandum. Selama ini jagung lokal banyak dimanfaatkan sebagai pakan ternak, padahal dilihat dari nutrisinya jagung lokal cukup potensial
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tortila rumput laut akan menghasilkan harga baru yang lebih tinggi sehingga nilai tambah rumput lautpun akan lebih besar jika dibandingkan rumput laut sebelum diolah Dengan demikian tortilla chips chips rumput laut dapat dijadikan salah satu alternative penganekaragaman olahan jagung dan rumput laut.
1.2. Tujuan
Tujuan umum Praktek Kerja Lapangan ini adalah mempelajari pembuatan tortilla chips chips dengan penambahan rumput laut Eucheuma cottonii. Sedangkan tujuan khususnya adalah : 1. Mengetahui proses pembuatan tortilla chips. 2. Menentukan formula tortilla chips yang baik dengan penambahan rumput laut Eucheuma cottonii. 3. Mengetahui dan mempelajari pengaruh penambahan rumput laut Eucheuma cottonii terhadap tingkat kesukaan panelis. 4. Mengetahui dan mempelajari penambahan rumput laut Eucheuma cottonii terhadap komposisi gizi dan daya cerna protein tortilla chips.
1.3. Manfaat
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BAB 2 TINJAUAN PUSTAKA
ucheuma cott cotto onii ni i 2.1. Klasifikasi dan Morfologi Morfologi Rumput Laut E ucheuma Klasifikasi Eucheuma Klasifikasi Eucheuma cottonii menurut Atmadja et al. (1996) adalah sebagai berikut : divisi : Thallophyta kelas
: Rhodophyceae
ordo
: Floridiophycidae
famili : Gigartinales genus : Selieriaceae spesies : Eucheuma : Eucheuma cottonii Rumput laut merupakan komoditi hasil laut yang melimpah di Indonesia. orang menggunakan rumput laut hanya untuk sayuran tanpa tahu kandungan zatzat yang terdapat didalamnya. Seiring dengan perkembangan dan pengetahuan yang semakin maju akhirnya diketahui kandungan zat-zat yang terdapat didalam rumput laut tersebut. Pemanfaatan rumput laut akan dapat dioptimalkan tidak hanya sebagai bahan pangan yang dikonsumsi langsung secara sederhana tetapi
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serat, mineral,vitamin, protein, karbohidrat, lemak dan komposisi kimia lainnya yang diperlukan oleh tubuh (Atmadja et al. 1996). Komposisi kimia di rumput laut jenis E.cottonii E.cottonii menurut (Susanto, 2004) dapat dilihat pada Tabel 2.1.
Tabel 2.1. Komposisi rumput laut jenis E.cottonii jenis E.cottonii(rata-rata) (rata-rata) Komponen Air (%) Protein(%) Lemak(%) Abu (%) Serat makanan makanan tidak larut (g/100g) Serat makanan larur (g/100g) Mineral Zn (mg/g) Mineral Ca (mg/g) Mineral K (mg/g) Mineral Na (mg/g) Mineral Mg (mg/g)
Nilai 83,3 0,7 0,2 3,4 58,6 10,7 0,01 2,80 87,10 11,93 2,88
(Sumber : Santoso 2004)
2.2. Jagung
Produksi jagung dunia menempati urutan ketiga setelah padi dan gandum. Distribusi penanaman jagung terus meluas di berbagai negara di dunia karena
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(50%) dari lemak jagung adalah asam lemak tidak jenuh linoleat. Komposisi kimia jagung kuning dapat dilihat pada Tabel 2.2.
Tabel 2.2. Komposisi kimia jagung kuning Komponen Energy Protein Lemak Karbohidrat Kalsium Fosfor Zat besi Vitamin A Vitamin E
Nilai 365 kkal 9,45 gr 4,74 gr 74,26 gr 7 mg 210 mg 2,71 mg 2,14 IU 0,49 mg
(Sumber : USDA National Nutrient Database for Standard Reference, 2009)
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BAB 3 PELAKSANAAN PRAKTIK LAPANGAN
3.1. Tempat dan Waktu Pelaksanaan Praktek Lapangan
Kegiatan praktek lapangan ini dilaksanakan di Balai Besar Pengujian dan Penerapan Hasil Perikanan (BBP2HP) Jakarta, yang dilaksanakan pada bulan Mei 2017 sampai dengan Juni 2017
3.3 Metode Pelaksanaan .
Pelaksanaan praktek lapangan dimulai dengan penetapan lokasi yang dimulai dengan penjajakan, hasil penjajakan diperoleh lokasi praktek lapangan di
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BAB 4 KEADAAN UMUM LOKASI PRAKTEK LAPANGAN
4.1. Sejarah BBP2HP
Balai Besar Pengembangan dan Pengendalian Hasil Perikanan (BBP2HP) dibentuk pada tahun 1978. Awalnya balai ini dinamakan dengan Balai Bimbingan dan Pengujian Mutu Hasil Perikanan (BBPMHP) sebagai Unit Pelaksana Teknis (UPT) Direktur Jenderal Perikanan Departement Pertanian. BBP2HP telah mengalami perindahan tempat selama tiga kali, yaitu pada tahun 1978, 1980 dan 1981. Awalnya BBP2HP menempati gedung Departement Pertanian di Jalan Selemba Raya No.16 Jakarta Pusat, lalu dipindahkan untuk menempati gedung milik Koperasi Mina Bahari di Jalan Juanda Jakarta Pusat,
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sertifikasi produk, serta pelayanan pengembangan usaha pengolahan dan pemasaran hasil perikanan. Selain itu, BBP2HP juga juga menyelenggarakan fungsi: 1. Penyusunan rencana program dan anggaran, pemantauan dan evaluasi serta pelaporan. 2. Pelaksanaan uji terap teknik pengolahan dan pemasaran hasil perikanan. 3. Pelaksanaan
pengujian
persyaratan
kelayakan
pengolahan
dan
penganekaragaman produk hasil perikanan. perikanan. 4. Pelaksanaan penyiapan bahan standarisasi pengolahan dan pemasaran hasil perikanan. 5. Pelaksanaan sertifikasi produk penggunaan tanda Standar Nasional Indonesia (SNI) hasil perikanan. 6. Pelaksanaan pelayanan pengembangan usaha pengolahan dan pemasaran hasil
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4.3. Gedung dan Fasilitas BBP2HP
Gedung BBP2HP berada di dua lokasi yang berbeda, yaitu gedung BBP2HP I dengan luas 1.211 m 2 yang digunakan sebagai gedung administrasi berlokasi di Jalan Raya Setu No.70, Kecamatan Cipayung, Jakarta Timur. Sedangkan gedung BBP2HP II dengan luas 8.496 m 2 digunakan sebagai gedung pengujian laboratorium dan monitoring di Jalan Raya Setu, Kecamatan Cipayung, Jakarta Timur, yang berjarak 300 meter dari gedung BBP2HP I. Lokasi gedung BBP2HP dapat dilihat pada Gambar 4.1.
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BBP2HP juga dilengkapi dengan sarana dan prasarana yang memadai dalam pelaksanaan tugas untuk mendukung program dan kegiatan yang ditetapkan. Adapun sarana yang ada pada BBP2HP disajikan pada Tabel 4.1.
Tabel 4.1. Prasarana BBP2HP No.
Nama Bangunan Bangunan
Luas (m2)
Jumlah (unit)
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4.4.2. Tenaga Kerja
Sumber daya manusia BBP2HP per Desember tahun 2012 berjumlah 120 orang yang terdiri dari 95 tenaga kerja Pegawai Negeri Sipil dan 25 Tenaga Kerja Kontrak, komposisi pegawai menurut statusnya pada Tabel 4.2.
Tabel 4.2. Komposisi pegawai BBP2HP berdasarkan stat us kepegawaiannya
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2. Produk berbasis ikan laut, antara lain: abon ikan kembung, sosis bandeng, kerupuk udang, bakso ikan tuna, minuman sereal tuna, loin tuna, tuna jerkey, biskuit tuna, burger tuna, emping melinjo tuna, mayonaise, bumbu penyedap masakan rasa tuna, udang gulung, snack udang, crackers, keripik keong usal, stik keong, sosis keong, udang gulung, dan lain-lai n. 3. Produk berbasis ikan air tawar, antara lain: kaki naga, rolade, perkedel, abon,
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4.5.2. Bidang Pengujian Hasil Perikanan
Pengujian mutu hasil perikanan merupakan suatu kegiatan analisis untuk mengetahui atau menentukan bahwa suatu hasil perikanan mempunyai mutu yang baik atau memenuhi standar. Kemampuan analisis Laboratorium Pengujian BBP2HP adalah melakukan pengujian terhadap hasil perikanan dan olahannya, olahannya, meliputi:
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1. Bimbingan teknis pengujian mikrobiologi, organoleptik, kimia, dan hayati. 2. Pengembangan metode pengujian mikrobiologi, organoleptik, kimia, dan hayati anatara lain metode uji isolasi karagenan, metode uji Paralytic uji Paralytic Shellfish Shellfis h Poisoning (PSP), metode uji organoleptik Quality Index Methode Methode (QIM), metode uji mikrobiologi secara cepat, dan lain-lain. 3. Pengujian komposisi dan mutu produk uggulan daerah antara lain pempek,
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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Trusted by over 1 million members
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