INOVASI BASRENG IKAN GABUS (Channa striata) DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus)
DOI:
https://doi.org/10.61722/jinu.v3i6.11581Keywords:
basreng; snakehead fish; oyster mushrooms; sensory quality; organoleptic testAbstract
This study aims to determine the sensory characteristics of basreng snakehead fish (Channa striata) with the addition of oyster mushrooms (Pleurotus ostreatus) and determine the most preferred formulation. The study used a quantitative experimental method with the addition of oyster mushrooms at 10%, 20%, and 30%. Organoleptic tests on color, aroma, texture, taste, and preference were carried out by 35 panelists (30 semi-trained panelists and 5 trained panelists). Data were analyzed using the One-Way ANOVA test at a significance level of 5%. The results showed that the addition of oyster mushrooms significantly affected the color attribute, but did not significantly affect the attributes of aroma, texture, taste, and preference. The addition of 20% oyster mushrooms obtained an average color value of 4.43 (light brown but there are a few brown parts), aroma 3.89 (typical snakehead fish and oyster mushrooms are quite balanced), texture 3.86 (crunchy outer and inner textures, the surface is starting to become less even), taste 4.06 (quite balanced, but one of the flavors (snakehead fish or mushrooms) is slightly more pronounced), and preference 4.11 (like). Based on the results of the study, it can be concluded that the addition of 20% oyster mushrooms produces the best sensory characteristics.
Keywords: basreng; snakehead fish; oyster mushrooms; sensory quality; organoleptic test
References
Amananti, W. (2024).Kajian Proporsi Daging Ayam dan tepung Tapioka Pada Bakso Goreng Terhadap Analisa Kadar air, Lemak, Dan Organoleptik. 4(02), 7823–7830.
Apriani, R., Astuti, S., S, S. A., & Susilawati. (2022, 1 21). Subtitusi Jamur Tiram Putih (Pleurotus ostreatus) Dalam Pembuatan Bakso Ikan Beloso (Saurida tumbil): Evaluasi Sifat Kimia Kimia Dan Sensori. Jurnal Agroindustri Berkelanjutan, 1(1).
Arianto, D.P., dkk. (2013). Karakteristik Jamur Tiram (Pleurotus ostreatus)Selama Penyimpanan. Agrointek. https://doi.org/10.21107/agrointek.v7i2.2052
Bhatwalkar, S. B., Mondal, R., Krishna, S. B. N., Adam, J. K., Govender, P., & Anupam, R. (2021). Antibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum).Pub Med Central. https://doi.org/10.3389/fmicb.2021.613077
Cangara, A. S., Adhawati, S. S., Amiluddin, Gosari, B. A. J., Sudrajat, I., & Sani, A. N. M. (2024). Analisis Komparatif Preferensi Konsumen terhadap Bakso dengan Kandungan 70% Ikan Barakuda (Sphyraena barracuda) dan 9% Rumput laut (Kappaphycus alvarezii). 8(December), 13–20.
Carmac, z. (2025). Effects of Emulsification, Binding Agents, and Rosemary Extract on the Quality of Boudin Made from Cold-Smoked Salmon Trimmings. Agriculture Institute.
Dewita, D., Sidauruk, S. W., & Desmelati, D. (2022). Amino Acid and Mineral Profiles of Fresh Snakehead (Channa striata) Meat to Potential as an Immune System.
Dwiloka, B., Nurwantoro, & Hintono, A. (2021). Perubahan Kualitas Minyak Goreng Akibat Pemanasan Berulang. Jurnal Aplikasi Teknologi Pangan.
Effiong, M. E., Umeokwochi, C. P., Afolabi, I. S., & Chinedu, S. N. (2023). Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom). Frontiers in Nutrition, 10 (January), 1–13. https://doi.org/10.3389/fnut.2023.1279208
Fitri, R. R., & Asih, E. R. (2022). Pemanfaatan Ikan Gabus(Channa striata) Dan Tomat (Lypersion esculentum mill) Sebagai Penyedap rasa Alami. https://jurnal.pkr.ac.id/index.php/JPK/article/view/146.
Hariadi, H., dkk. (2017). Pengaruh Penambahan Jamur Tiram Putih (Pleurotus ostreatus) pada Bakso Ikan Nila Wortel terhadap Sifat Organoleptik dan Nilai Gizi. Jurnal Ilmu dan Teknologi Pangan
Hasan, G. q., & Abduladi, S. Y. (2022). Molecular characterization of wild Pleurotus ostreatus (MW457626) and evaluation of β-glucans polysaccharide activities. Genomics (q-bio.GN),8(1),52-62. https://doi.org/10.33640/2405-609X.3204
Hidayat, M., dkk. (2022). Pengaruh Konsentrasi Garam Terhadap Fermentasi Ikan. Jurnal Biosains dan Edukasi. https://jurnal.stkipkieraha.ac.id/index.php/jbes
Horsy, L. E., Elias, V., Chaamoun, V., Halawi, M., Cayot, P., nehme, a., & Maroun, E. B. (2025, 5). Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review. Food MDPI. https://doi.org/10.3390/foods14111881
Janitra, A. A., & Dewi, E. N. (2022). pengaruh perbandingan maltodekstrin terhadap karakteristik kaldu jamur merang bubuk. https://doi.org/10.33795/distilat.v8i3.469 Meilgaard, M., Civille, G.V., & Carr, B.T. 2016. Sensory Evaluation Techniques (5th Edition). CRCPress.
Mukhaimin, I., Wulansari, D., Ratnaningtyas, S., & Panjaitan, T. F. C. (2022). Analisis kandungan albumin, profil bobot molekul protein, kandungan logam berat, dan cemaran Escherichia coli pada ekstrak cair ikan gabus (Channa striata). https://jpk.ejournal.unri.ac.id/index.php/JPK/index
Mukti, Y. P., Wijaya, J., p, M. G. M., & Sukweenadhi, J. (2024). Pengaruh Penambahan Tepung Jamur Tiram dan Tepung Jamur Kancing pada Daging Analog Berbasis Tepung Porang. Indonesian Journal of Biotechnology and Biodiversity, 8, 84-92.
Niti, E. (2024). Pertumbuhan Benih Ikan Gabus (Channa striata) pada media pemeliharaan akuaponik menggunakan pakan komersil dengan komposisi protein berbeda.
Novitasari, R., & Mardesci, H. (2020). Pembuatan Bakso Ikan Gabus Dengan Pemanfaatan Tepung Sagu Yang Merupakan Potensi Lokal Sumber Daya Alam Kabupaten Indragiri Hilir. Teknologi Pangan, Fakultas Pertanian Universitas Islam Indragiri, 9(2).
Nona, R. D., Wao, E. A., kendo, Y. D., Sari, N., Kue, C. T. Y., Peni, N., & Mei, M. f. (2024). Basreng Sebagai Gerbang kecerdasan Dalam Menumbuhkan Inovasi dan Kreatifitas Mahasiswa. Jurnal Pengabdian Kepada MasyarakatUM,7(1). https://doi.org/10.31604/jpm.v7i1.249-253
Nugroho, Astuti, & Hidayat. (2019). Pemanfaatan Tepung Tapioka dalam Industri Pangan. Jurnal Pangan dan Agroindustri. Jurnal Pangan dan Agroindustri, 7(3), 45–52.Nuraini, Y., Koesoemawardani, D., & Nuraini, F. (2025, 9 6). Pengaruh perbandingan Ikan Tongkol Dan Jamur Tiram Putih Terhadap Karakteristik Fisik, Kimia Dan Sensori BaksoIkanTongkol. https://jurnal.fp.unila.ac.id/index.php/JAB/article/download/11053/6514/44877.
Pornawati, N., & Mulyana, D. (2023).Karakteristik dan Peranan Minyak Goreng dalam Pengolahan Pangan. Jurnal Teknologi Pangan.
Rahma, A. A., Nurlaela, R. S., Meilani, A., Saryono, Z. P., & Pajrin, A. D. (2024). Ikan Sebagai Sumber Protein dan Gizi Berkualitas Tinggi Bagi Kesehatan Tubuh Manusia. Karimah Tauhid,3(3),3132–3142. https://doi.org/10.30997/karimahtauhid.v3i3.12341
Sahara, E. (2025). Telur Sebagai Pangan Fungsional “Strategi Meningkatkan Kualitas dan Daya Simpan”. Unsri Press.
Sakerebau, S. J., Amir, A., & Serudji, J. (2020). Uji Efektivitas Putih Telur Ayam Kampung (Gallus domesticus) Terhadap Penyembuhan Luka Bakar Derajat II pada Mencit (Mus musculus). Jurnal Ilmu Kesehatan Indonesia, 1(2), 185–192. https://doi.org/10.25077/jikesi.v1i2.97
Sari, A. K., Isamu, K. T., & Sartinah, A. (2022). Karakteristik Organoleptik dan Proksimat Ikan Gabus (Channa striata) AsapCairMenggunakanOven. https://ojs.uho.ac.id/index.php/jfp/article/view/28383
Schmidberger, p. c., & Schieberle, P. (2020, 3 20). Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.0c01101
Sitorus, S., Parta, I. B. B., & Ruswanto, A. (2022). Pembuatan Margarin dari Lemak Coklat yang Disubstitusi dengan Minyak Sawit Merah.
Siregar, I.M.D., dkk. (2020). Karakteristik Fisiko-Kimia Jamur Tiram Putih (Pleurotus ostreatus) Selama Penyimpanan. Jurnal Teknologi dan Hasil Pertanian. https://doi.org/10.23960/jtihp.v25i2.129-138
Simahate, M. (2021). Pengaruh Pemberian Konsentrasi Gula terhadap Daya Simpan Sirup Mangga Arumanis..
Spence, C. (2024). The king of spices: On pepper’s pungent pleasure. ScienceDirect.
Wijayanti, A., Emilyasari, D., Rahmawati, S. H., & Qulubi, M. H. (2023). Karakteristik dan Uji Organoleptik (Channa striata) Dengan Penambahan Tepung Porang(Amorphophallus oncophyllus).
Widiyaningsih, E. N., & Mustamim, M. (2024). Pengelolaan Limbah Minyak Jelantah dan Dampaknya terhadap Lingkungan. Jurnal Pengabdian Masyarakat.
Wulandari, & Wahyuni. (2020). Proses Pengolahan Singkong MenjadiTepungTapioka. https://jurnal.fp.unila.ac.id/index.php/JIA/article/view/4262
Yabudi, W., Yusuf, N., & Djailani, F. M. (2022). Formulasi dan Karakterisasi Kaldu Bubuk Dari Hasil Samping Industri Pengolahan Ikan Tuna. https://doi.org/10.36418/syntax-literate.v7i10.11767
Zainul, L. M., & Wijaya. S. (2024). Modifikasi dan Inovasi Ikan Bandeng Menjadi Produk Olahan Basreng. http://abdimasuniversal.uniba-bpn.ac.id/index.php/abdimasuniversal
Downloads
Published
Issue
Section
License
Copyright (c) 2026 JURNAL ILMIAH NUSANTARA
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
