Prasaja, Tifany (2019) Pengaruh Perbedaan Kandungan Makronutrien Formula Bakso Ikan Lele Dumbo (Clarias gariepinus) dengan Tepung Biji Nangka (Autocarpus heterophyllus). Sarjana thesis, Universitas Brawijaya.
Abstract
Kondisi keabnormalan profil lemak yang cukup tinggi di Indonesia, secara tidak langsung menggambarkan kondisi dislipidemia. Pemanfaatan ikan yang masih rendah dan potensi biji nangka yang dapat dijadikan tepung berkalori rendah dapat dijadikan alternatif makanan rendah kalori berupa bakso ikan. Terdapat formula bakso ikan dengan tepung biji nangka yang telah dilakukan Salanggon, dkk (2017) yang telah diuji daya terimanya tetapi komposisi formulanya belum sesuai dengan SNI 766:2014 sehingga perlu dibuat formula yang sesuai. Tujuan penelitian ini yaitu untuk mengetahui perbedaan kandungan makronutrien produk bakso ikan lele dumbo yang diformulasikan dengan tepung biji nangka. Penelitian ini termasuk dalam penelitian eksperimental lanjutan dengan rancangan peneltian acak lengkap (RAL). Perlakuan dalam penelitian ini berupa tiga formula bakso ikan yaitu P0 (25.8% ikan lele dan 64.5% tepung tapioka), P1 (25.8% ikan lele dan 64.5% tepung biji nangka), dan P2 (45.2% ikan lele dan 45.2% tepung biji nangka). Variabel yang diukur pada penelitian ini merupakan analisa proksimat berupa kadar protein, lemak, karbohidrat, kadar abu, kadar air dan serat kasar. Data dianalisis menggunakan uji normalitas dan parametrik. Hasil uji ANOVA menyatakan terdapat perbedaan diantara ketiga formula pada semua variabel (p<0.05). Hasil analisis menyatakan terdapat perbedaan kandungan makronutrien pada ketiga formula bakso ikan dan formula yang paling sesuai dengan SNI 766:2014 adalah bakso dengan komposisi 45.2% ikan lele dan 45.2% tepung biji nangka yang mengandung protein 10.35%, lemak 1.64%, karbohidrat 23.97% yang setara dengan 151.92 kkal tiap 100 gramnya.
English Abstract
The abnormality of fat profile is quite high in Indonesia, indirectly illustrating the condition of dyslipidemia. The use of fish that is still low and the potential of jackfruit seeds that can be used as low-calorie flour can be used as an alternative to low-calorie foods in the form of fishball. There is a fishball formula with jackfruit seed flour that has been carried out by Salanggon et al. (2017) which has been tested for its acceptance, but the composition of the formula has not been in accordance with SNI 766: 2014 so that an appropriate formula is needed. The purpose of this study is to determine the difference in macronutrient content of Dumbo catfish fishballs formulated with jackfruit seed flour. This research was included in further experimental research with a complete randomized research design (CRD). The treatments in this study were three fish meatball formulas, namely P0 (25.8% catfish and 64.5% tapioca flour), P1 (25.8% catfish and 64.5% jackfruit seed flour), and P2 (45.2% catfish and 45.2% jackfruit seed flour). The variables measured in this study are proximate analysis in the form of protein, fat, carbohydrate, ash content, water content and crude fiber content. Data were analyzed using normality and parametric tests. The ANOVA test results state that there are differences between the three formulas in all variables (p <0.05). The results of the analysis stated that there were differences in the macronutrient content of the three fish meatball formulas and formulas that were most suitable with SNI 766: 2014 were meatballs with a composition of 45.2% catfish and 45.2% jackfruit seed flour containing 10.35% protein, 1.64% fat, 23.97% carbohydrate equivalent to 151.92 kcal per 100 grams.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2019/335/051909385 |
| Uncontrolled Keywords: | bakso, ikan lele dumbo, makronutrien, tepung biji nangka, fishball, jackfruit seed flour, lele dumbo fish, macronutrient |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.284 Fats and oils > 613.284 3 Low-fat diet (Fat-restricted diet) |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:32 |
| Last Modified: | 22 Oct 2021 04:09 |
| URI: | http://repository.ub.ac.id/id/eprint/176033 |
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