PENGARUH SUBSTITUSI TEPUNG TULANG IKAN TERI (Stolephorus sp.) DAN ENDAPAN DAUN PANDAN (Pandanus amaryllifolius Roxb.) SEBAGAI SUMBER KALSIUM DAN ANTIOKSIDAN TERHADAP ORGANOLEPTIK DAN NILAI GIZI NUGGET TAHU UNTUK CEMILAN ANAK-ANAK

Nita Zaman Payung Tasik, Hermanto Hermanto, Sri Rejeki, Sri Wahyuni

Abstract


ABSTRACT

                    This study aimed to study the effect of anchovy (Stolephorus sp.) bone flour and pandan leaf (Pandanus amaryllifolius Roxb.) residue substitution on the panelists' preference level as well as the calcium and antioxidant content of the nuggets. This study used a completely randomized design (CRD) consisting of four types of treatment, namely T0 (100% tofu: 0% anchovy bone flour: 0% pandan leaf residue), T1 (93% tofu: 5% anchovy bone flour: 2 % pandan leaf residue), T2 (86% tofu: 10% anchovy bone flour: 4% pandan leaf residue), and T3 (79% tofu: 15% anchovy bone flour: 6% pandan leaf residue). The results show that the most preferred product was the T3 treatment (79% tofu: 15% anchovy bone flour: 6% pandan leaf residue) with average preference scores for color, aroma, taste, and texture reaching 3.78 (like), 3.78 (like), 3.49 (slightly like), and 4.09 (like), respectively. The selected nuggets contained 26.01% water, 1.14% ash, 7.06% protein, 26.07% fat, 39.70% carbohydrate, 0.41% calcium, and 388.72 ppm antioxidants. The selected treatment met the national standard for water, ash, and protein contents, while the fat and carbohydrate contents did not meet the national standard. The product’s calcium content met the national standard of BPOM No.13 therefore it can be considered a source of calcium.

Keywords: Anchovy bone flour, pandan leaf residue, nugget

ABSTRAK

               Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung tulang ikan teri (Stolephorus sp.) dan endapan daun pandan (Pandanus amaryllifolius Roxb.) terhadap tingkat kesukaan panelis serta kandungan kalsium dan antioksidan pada nugget. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 jenis perlakuan yaitu T0 (100% tahu : 0% tepung tulang ikan teri : 0% endapan daun pandan), T1 ( 93% tahu : 5% tepung tulang ikan teri : 2% endapan daun pandan), T2 ( 86% tahu : 10% tepung tulang ikan teri : 4% endapan daun pandan), dan T3 (79%  tahu : 15% tepung tulang ikan teri : 6% endapan daun pandan). Hasil penelitian menunjukkan bahwa panelis menyukai nugget dengan perlakuan T3 (substitusi tepung tulang ikan teri 15% dan endapan daun pandan 6%), dengan rerata kesukaan warna 3,78 (suka), aroma 3,78 (suka), rasa 3,49 (agak suka) dan tekstur 4,09 (suka). Nugget terpilih memiliki kadar air 26,01%, kadar abu 1,14%, kadar protein 7,06%, kadar lemak 26,07%, kadar karbohidrat 39,70%, kadar kalsium 0,41% dan antioksidan  sebesar 388,72 ppm. Perlakuan T3 untuk kadar air, kadar abu, dan kadar protein telah memenuhi SNI, sedangkan kadar lemak dan kadar karbohidrat belum memenuhi SNI. Untuk kadar kalsium telah memenuhi BPOM No. 13 sebagai standar pangan dapat dikatakan sebagai sumber kalsium.

Kata kunci: Tepung tulang ikan teri, endapan daun pandan, nugget


Full Text:

PDF

Refbacks

  • There are currently no refbacks.