Larasati, Andrini Naomi and Mokhamad Nur,, STP, M.Sc, PhD and Rahma Micho Widyanto,, S.Si, M.P (2023) Analisis Proksimat Sosis Ikan Patin dengan Substitusi Bayam Hijau sebagai Kudapan Anak Usia Sekolah Kurang Gizi. Sarjana thesis, Universitas Brawijaya.
Abstract
Pertumbuhan dan perkembangan yang stabil pada anak usia sekolah diikuti dengan peningkatan aktivitas jasmani, keterampilan, proses berpikir, serta perubahan nafsu makan yang berpengaruh pada status gizi. Pemberian kudapan dapat membantu memenuhi kebutuhan energi dan zat gizi. Pembuatan inovasi sosis ikan patin dengan substitusi bayam hijau diharapkan dapat mencukupi kebutuhan zat gizi, khususnya zat gizi makro AUS. Penelitian ini bertujuan mengetahui perbedaan kadar proksimat beberapa formulasi sosis menggunakan metode Rancangan Acak Lengkap. Uji kadar abu dilakukan dengan metode pengabuan kering, kadar air metode oven, protein metode Kjeldahl, lemak metode Ekstraksi Soxhlet, dan karbohidrat by difference. Sampel terdiri dari empat formulasi sosis dengan perbandingan tepung tapioka dan bayam sebagai berikut, F1 20 gram:5 gram, F2 15 gram:10 gram, F3 10 gram:15 gram. Analisis One Way ANOVA menunjukkan perbedaan nyata (p�0,05) kadar proksimat formulasi sosis dengan substitusi bayam. Kadar protein, lemak, dan karbohidrat tertinggi didapatkan pada F1 sebesar 12,03, 3,49, dan 25,40. Sedangkan, kadar air dan abu tertinggi diperoleh pada F3 sebesar 57,94 dan 1,9. Kadar proksimat formulasi sosis telah memenuhi syarat mutu SNI Sosis Ikan. Formulasi terbaik dilihat dari pemenuhan AKG protein, lemak, dan karbohidrat tertinggi, serta mengandung kadar air dan abu rendah yaitu F1.
English Abstract
Steady growth and development of school age children along with increased physical activity, skills, and thinking process followed by appetite changes affect nutritional status. Pangas catfish sausage substituted with green spinach is expected to help meeting SAC’s nutritional needs, particularly macronutrients. The aim of this study is to determine differences in proximate levels of sausage formulations using Completely Randomized Design method. Ash content were analyzed using dry method, moisture content using oven method, Kjeldahl method for protein, Soxhlet extraction for fat, and carbohydrate by difference. The sample consisted of four sausage formulations with the ratio of tapioca flour and spinach as follows, F0 25 grams:0 gram, F1 20 grams:5 grams, F2 15 grams:10 grams, F3 10 grams:15 grams. One Way ANOVA results showed a significant difference (p≤0.05) on the proximate levels of sausage formulations. The highest carbohydrate (25.40%), protein (12.03%), and fat (3.49%) content was obtained in F1. Meanwhile, the highest moisture (57.94%) and ash (1.9%) content was obtained in F3. The sausage formulations have met the quality requirements of Indonesian National Standard of Fish Sausage. F1 is the best formulation in terms of the highest RDA fulfillment of carbohydrate, protein, and fat, contained low moisture and ash content. Keywords:
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052316 |
| Uncontrolled Keywords: | anak usia sekolah,analisis proksimat,bayam,ikan patin,sosis ikan |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Keperawatan, Fakultas Ilmu Kesehatan |
| Depositing User: | Nur Subchan |
| Date Deposited: | 09 Jan 2024 03:40 |
| Last Modified: | 09 Jan 2024 03:40 |
| URI: | http://repository.ub.ac.id/id/eprint/206275 |
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