Harson, SriWahyuni (2014) Pengaruh substitusi tepung ikan Nike (Awaous melanocephalus) terhadap kadar dan mutu protein dan organoleptik makanan jajanan tradisional Gorontalo Sabongi. Sarjana thesis, Universitas Brawijaya.
Abstract
Pemanfaatan Ikan Nike( Awaous melanocephalus ) menjadi tepung ikan dapat digunakan sebagai bahan substitusi pada makanan jajanan tradisional Gorontalo Sabongi untuk meningkatkan kadar protein makanan tersebut sehingga dapat menjadi makanan yang sehat pada anak dan mencegah gizi buruk atau kurang energi protein (KEP). Tujuan penelitian ini adalah mengetahui pengaruh substitusi tepung ikan Nike terhadap kadar dan mutu protein serta organoleptik makanan jajanan tradisional Gorontalo Sabongi . Penelitian ini merupakan penelitian Eksperimen dengan desain Rancangan Acak lengkap, perlakuan yang diberikan yaitu tanpa substitusi tepung ikan Nike (P 0 ), substitusi tepung ikan Nike 5 gram (P 1 ), 10 gram (P 2 ), dan 15 gram (P 3 ). Perhitungan kadar protein menggunakan metode Kjeldahl kemudian dianalisis dengan uji One Way Anova, mutu protein dengan menggunakan perhitungan Skor Asam Amino (SAA) dan Mutu Cerna Teoritis Protein kemudian dianalisis secara deskriptif, mutu organoleptik dengan menggunakan uji hedonik dan dianalisis dengan uji Kruskal Wallis. Hasil penelitian pada uji kadar protein menunjukkan peningkatan secara signifikan dengan hasil signifikansi p<0,05. Hasil uji mutu protein dengan perhitungan skor asam amino (SAA) pada P 0 yaitu 70,92dan pada produk perlakuan yaitu berkisar antara 25,7 – 11,2 menunjukkan semakin menurun pada setiap taraf perlakuan dengan asam amino pembatas yaitu metionin dan sistein, Sedangkan perhitungan mutu cerna teoritis protein yaitu berkisar antara 80,23-94,63 menunjukkan peningkatan pada setiap taraf perlakuan. Hasil uji organoleptikmenunjukkan adanya perbedaan nyata di setiap taraf perlakuan p<0,001 hasil uji kesukaan tertinggi pada aroma terdapat pada taraf perlakuan P 1 , pada warna, tekstur dan rasa terdapat pada taraf perlakuan P 2 . Kesimpulan dari penelitian ini adalah subtitusi tepung ikan Nike meningkatkan kadar dan mutu cerna teoritis protein makanan jajanan tradisional Gorontalo Sabongi tapi belum dapat meningkatkan skor asam amino pada makanan tersebut, selain itu subtitusi tepung ikan Nike mempengaruhi mutu organoleptik makanan jajanan tradisional Gorontalo Sabongi
English Abstract
The utilization of Nike fish ( Awaous melanocephalus) as a fishflour can be substituted in traditional street food of Gorontalo Sabongi to increase the protein nutrient of this food so that it can be a healthy food for childrend and prevent malnutrition or protein energy malnutrition (PEM). This research aimed to determine the effect of substitution Nike fishflour on the content and quality of protein and organoleptic of traditional street food Gorontalo Sabongi . This research was an experimental with a completely randomized design (RAL) with 4 treatment, there were control (P 0 ), the substitution of Nike fishflour 5 grams (P 1 ), 10 grams (P 2 ), and 15 grams (P 3 ). Analysisof protein content using the Kjeldahl method and then was analyzed by statistical test One Way Anova, the quality of protein were calculated by amino acids score (SAA) and the theoritical digestibility of protein, then the data wasanalyzed descriptive. Organoleptics qualityof the traditional street food of Gorontalo Sabongi by using the hedonic test and then was analyzed by Kruskal Wallis test. The result of this research showed thatthe protein content increased significantly with the results of p value< 0.05, calculation of the amino acid score (SAA) on P 0 about 70,92 and in the P 1 , P 2 , P 3 were between 25.7 – 11.2. The theoritical digestibility of protein ranged between 80,23-94,63 showed had increase at each level of treatment. The organoleptic test showed a significant difference in each treatment level (p<0.001).The highest score of hedonic test of flavour on the P 1 ,werethe colour, texture and taste was on P 2 . Conclusion of this research was the effect of substitution Nike fishflour ( Awaous melanocephalus )increase the content and the theoritical digestibility of protein, but have not been able to increase the score of amino acids in traditional street foods of Gorontalo Sabongi , and then substitution of Nike fishflour influencess the organoleptic of thisfood.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/87/051401466 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 27 Feb 2014 09:53 |
| Last Modified: | 22 Oct 2021 03:30 |
| URI: | http://repository.ub.ac.id/id/eprint/124821 |
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