Ibrahim, Bagus Salam and Prof. Ir. Sukoso,, M.Sc., Ph.D (2023) Upaya peningkatan gizi sosis ikan lele (Clarias Sp) dengan penambahan tepung daun kelor (Moringa oleifera L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Sosis merupakan produk hasil olahan dari daging atau campuran beberapa daging yang dihaluskan kemudian dicampur dengan bumbu-bumbu atau rempah-rempah. Sosis merupakan salah satu produk olahan daging yang telah dikenal oleh masyarakat luas. Pada masa ini kebutuhan masyarakat akan makanan cepat saji (ready to cook) sangat tinggi. Ikan lele merupakan salah satu komoditas perikanan yang sangat popular di kalangan masyarakat. Ikan lele memiliki rasa yang enak dan kandungan gizi yang cukup tinggi. Harga dari ikan lele sendiri tergolong murah. Kandungan gizi ikan lele meliputi protein 17,7%, lemak 4,8%, mineral 1,2% dan air 76%. Keunggulan dari ikan lele dibandingkan dengan produk hewani yang lain yaitu tinggi akan leusin dan lisin. Tanaman kelor (Moringa oleifera L.) merupakan tanaman yang telah sejak lama bayak dimanfaatkan sebagai pengobatan tradisional. Tanaman kelor mengandung senyawa yang bersifat antiinflamasi, antidepresan, antijamur serta antivirus. Selain itu, kelor juga memiliki kandungan penting bagi tubuh seperti magnesium, fosfor,kalsium, zat besi, kalium dan seng. Metode penelitian yang digunakan yaitu metode eksperimen dengan rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) sederhana dengan empat perlakuan dan lima kali ulangan. Empat perlakuan terdiri dari A (tepung daun kelor 0%), B (tepung daun kelor 2%), C (tepung daun kelor 5%) dan D (tepung daun kelor 8%). Parameter yang diuji yaitu kenampakan, aroma, rasa dan tekstur pada sosis ikan lele. Dari hasil pengujian tersebut kemudian perlakuan paling disukai dilakukan uji kadar protein, karbohidrat, lemak, air dan abu. Data hasil uji tersebut akan dilakukan analisis data menggunakan uji ANOVA, uji Tukey dan uji Kruskal Wallis. Analisis tersebut menggunakan aplikasi SPSS versi 26 dan Microsoft Excel. Hasil uji penelitian sosis ikan lele dengan penambahan daun kelor (Moringa oleifera L.) yang paling disukai penelis adalah pada perlakuan B dengan perlakuan penambahan tepung daun kelor sebanyak 2% yang menghasilkan kadar karbohidrat 14,84%, kadar protein 15,37%, kadar lemak 1,21%, kadar air 64,87%, kadar abu 3,71%, kadar vitamin A 0,32% dan kadar kalsium 33,45%. Serta rata rata hasil uji organoleptiknya yaitu kenampakan 5,02 (agak suka), aroma 4,89 (netral), rasa 4,95 (netral), dan tekstur 4,95 (netral).
English Abstract
Sausage is a processed product made from meat or a mixture of several types of meat which is mashed and then mixed with spices or spices. Sausage is a processed meat product that is well known by the public. At this time people's need for fast food (ready to cook) is very high. Catfish is a fishery commodity which is very popular among the people. Catfish has a good taste and high nutritional content. The price of catfish itself is relatively cheap. The nutritional content of catfish includes 17.7% protein, 4.8% fat, 1.2% minerals and 76% water. The advantage of catfish compared to other animal products is that it is high in leucine and lysine. Moringa (Moringa oleifera L.) is a plant that has been used for a long time as traditional medicine. Moringa contains compounds that are anti-inflammatory, antidepressant, antifungal and antiviral. In addition, Moringa also contains important ingredients for the body such as magnesium, phosphorus, calcium, iron, potassium and zinc. The research method used was an experimental method with a simple completely randomized design with four treatments and five replications. The four treatments consisted of A (0% Moringa leaf meal), B (2% Moringa leaf meal), C (5% Moringa leaf meal) and D (8% Moringa leaf meal). The parameters tested were appearance, aroma, taste and texture of the catfish sausage. From the test results, the most preferred treatment was tested for protein, carbohydrate, fat, water and ash content. Data from the test results will be analyzed using the ANOVA test, Tukey test and Kruskal Wallis test. The analysis uses the SPSS application version 26 and Microsoft Excel. The results of the catfish sausage research test with the addition of Moringa leaves (Moringa oleifera L.) which is most preferred by researchers is in treatment B with the addition of 2% moringa leaf flour which produces a carbohydrate content of 14,84%, protein content of 15,37%, protein content fat 1,21%, moisture content 64,87%, ash content 3,71%, vitamins A content 0,32% and calcium content 33,45%. And the average organoleptic test results are appearance 5.02 (rather like), aroma 4.89 (neutral), taste 4.95 (neutral), and texture 4.95 (neutral).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523080326 |
| Subjects: | 600 Technology (Applied sciences) > 639 Hunting, fishing & conservation > 639.2 Commercial fishing, whaling, sealing |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 30 Nov 2023 06:21 |
| Last Modified: | 30 Nov 2023 06:21 |
| URI: | http://repository.ub.ac.id/id/eprint/204729 |
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