PENAMBAHAN TEPUNG DAUN KELAKAI (Stenochlaena palustris) PADA MUTU KIMIA DAN DAYA TERIMA BAKSO IKAN PATIN (Pangasius hypophthalmus) SEBAGAI PRODUK PANGAN PENCEGAH ANEMIA
Year: 2025
Type: article
Abstract: ABSTRACTBackground: The way to prevent anemia is to consume foods containing iron (Fe), such as kelakai leaves which are processed into flour. Protein can help the absorption of Fe, source of protein is catfish which is processed into meatballs.Objectives: To determine effect of adding kelakai leaf flour on acceptability and chemical quality of catfish meatballs.Methods: The type research is true experimental by design Posttest-only Control Group which was divided into the control group (P0), namely catfish meatballs without the addition of kelakai leaf flour and the treatment group namely catfish meatballs with the addition of kelakai leaf flour in the amount of P1 (2.2%), P2 (5%) and P3 (7.5%). The data collected are the acceptable test using the method hedonic scale, the best treatment based on de Garmo analysis, and chemical quality namely water, ash, protein, fat and Fe content. Data of the acceptability test was analyzed by Friedman and data of chemical quality use Independent T-test.Results The highest acceptability results were in the "like and really like" category, namely P0 for color (84%) and texture (84%), while P1 for aroma (93%) and taste (76%), the best treatment in this study was P1. Water content test results: P0 (79.87%), P1 (78.68%). Ash: P0 (0.04%), P1 (1.51%). Protein: P0 (9.44%), P1 (10.53%). Fat: P0 (0.72%), P1 (1.04%), Carbohydrate: P0 (7.40%), P1 (6.43%). Fe: P0 (8.92 mg/kg), P1 (15.783 mg/kg).Conclusion: There is an effect of the addition of kalakai leaf flour on the acceptability of color, aroma, texture, taste as well as the chemical test of ash and Fe content. The recommended treatment is P1. ABSTRAKLatar belakang: Salah satu cara pencegahan anemia adalah dengan mengonsumsi makanan mengandung zat besi (Fe) seperti daun kelakai yang diolah menjadi tepung. Protein dapat membantu penyerapan Fe, sumber protein adalah ikan patin yang diolah menjadi bakso.Tujuan: Tujuan penelitian ini untuk mengetahui pengaruh penambahan tepung daun kelakai pada daya terima dan mutu kimia bakso ikan patin.Metode: Penelitian berjenis true eksperimental dengan desain penelitian Posttest-only Control Group yang terbagi dalam kelompok kontrol (P0) yaitu bakso ikan patin tanpa penambahan tepung daun kelakai dan kelompok perlakuan yaitu bakso ikan patin dengan penambahan tepung daun kelakai sebanyak P1 (2,2%), P2 (5%) dan P3 (7,5%). Data yang dikumpulkan adalah mutu daya terima dengan metode hedonic scale dan mutu kimia, yaitu kadar air dan kadar abu dengan metode gravimetri, protein dengan metode kjeldahl, lemak dengan metode soxhlet, karbohidrat dengan metode titrimetri dan Fe menggunakan metode Atomic Absoprtion Spektrophotometer (AAS). Mutu daya terima dianalisis dengan Friedman dan mutu kimia menggunakan Independent T-test.Hasil: Hasil daya terima tertinggi kategori “suka dan sangat suka”, yaitu P0 pada warna (84%) dan tekstur (84%), sedangkan P1 pada aroma (93%) dan rasa (76%), perlakuan terbaik pada penelitian ini adalah P1. Hasil uji kadar air: P0 (79,87%), P1 (78,68%). Abu: P0 (0,04%), P1 (1,51%). Protein: P0 (9,44%), P1 (10,53%). Lemak: P0 (0,72%), P1 (1,04%), Karbohidrat: P0 (7,40%), P1 (6,43%). Fe: P0 (8,92 mg/kg), P1 (15,78 mg/kg).Simpulan: Ada pengaruh penambahan tepung daun kelakai terhadap daya terima warna, aroma, tekstur, rasa serta uji kimia kadar abu dan Fe. Adapun perlakuan yang dapat diterima adalah P1.
Source: Journal of Nutrition College
Institution: Poltekkes Kemenkes Banjarmasin
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4412770286