KAJIAN FORMULASI PENAMBAHAN SARI WORTEL (Daucus Carota L) PADA BAKSO IKAN TUNA (Thunnus Obesus ) TERHADAP KANDUNGAN NILAI GIZI DAN KADAR VITAMIN A

Yogi Haka, tamrin tamrin, Kobajashi Togo Isamu

Abstract


ABSTRACT

                    This study aimed to analyze the effect of adding carrot juice on the nutritional value and vitamin A levels of tuna fish meatballs. This study used a Completely Randomized Design (CRD) method, which consisted of five types of treatments which were a combination of different proportions of tuna fish and carrot juice addition, namely (Y0) 100% tuna:0% carrot juice, (Y1) 85% tuna:15% carrot juice, (Y2) 80% tuna:20% carrot juice), (Y3) 75% tuna:25% carrot juice), (Y4) 70% tuna:30% carrot juice). In the organoleptic test, adding carrot juice affected the parameters of color, aroma, taste, and texture significantly. The organoleptic hedonic test scores with for color, aroma, taste, and texture reached 3.80 (like), 3.96 (like), 3.89 (like), and 3.40 (like), respectively. Meanwhile, the respective moisture and ash contents of Y3 and Y4 were 63.94% vs 61.40% and 2.64% vs 2.79%. The protein and fat contents of Y1 and Y2 reached 19.57% vs 19.47% and 2.26% vs 2.19%, respectively. The respective carbohydrate levels of Y4 and Y1 were 23.91% and 6.70%. The vitamin A levels of Y4 and Y3 were 0.169 µ/ml and 0.133 µ/ml, respectively. The addition of carrot juice has a very significant effect (p <0.05) on the value of water, ash, protein, fat, and carbohydrate contents of tuna meatballs. The products’ nutritional value met the National standards (SNI) and the organoleptic assessment showed that they can be received (preferred) by panelists.

Keywords: Tuna, carrot juice, meatballs, organoleptic, nutritional value, vitamin A

ABSTRAK

Penelitian ini bertujuan untuk mengatahui pengaruh formulasi penambahan sari wortel tuna terhadap kandungan nilai gizi dan kadar vitamin A pada bakso ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan yang merupakan kombinasi proporsi yang berbeda antara ikan tuna dengan penambahan sari wortel yaitu (Y0) ikan tuna 100% : sari wortel 0%, (Y1) ikan tuna 85% : sari wortel 15%), (Y2) ikan tuna 80% : sari wortel 20%), (Y3) ikan tuna 75% : sari wortel 25%), (Y4) ikan tuna 70% : sari wortel 30%). Pada uji organoleptik parameter warna, aroma, rasa dan tekstur menunjukan parameter berpengaruh sangat nyata. Nilai uji organoleptik hedonik dengan skor penilaian kesukaan terhadap warna sebesar 3,80 (suka), aroma 3,96 (suka), rasa 3,89 (suka) dan tekstur 3,40 (suka), sedangkan nilai kadar air Y3 sebesar 63,94% dan Y4 sebesar 61,40%, kadar abu Y4 sebesar 2,79% dan Y3 sebesar 2,64%, kadar protein Y1 sebesar 19,57% dan Y2 sebesar 19,47%, kadar lemak Y1 sebesar 2,26% dan Y1 sebesar 2,19, kadar karbohidrat Y4 sebesar 23,91% dan Y1 sebesar 16,70% dan Vitamin A Y4 sebesar 0,169 µ/ml dan Y3 sebesar 0,133 µ/ml. Ikan tuna dengan penambahan sari wortel berpengaruh sangat nyata (p<0,05) terhadap nilai kadar air, abu, protein, lemak dan karbohidrat. Bakso ikan tuna dengan penambahan sari wortel memiliki nilai gizi sesuai standar SNI dan berdasarkan penilaian organoleptik dapat terima (disukai) oleh panelis.

 

Kata kunci: Ikan Tuna, sari wortel, bakso, organoleptik, nilai gizi, vitamin A

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