| NIM | I1D018039 |
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| Namamhs | NURUL IZZAH SHOLIHA |
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| Judul Artikel | FORMULASI NUGET SINGKONG DENGAN PENAMBAHAN IKAN NILA SEBAGAI MAKANAN TINGGI PROTEIN UNTUK MENCEGAH MASALAH STUNTING PADA BALITA |
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| Abstrak (Bhs. Indonesia) | Nuget adalah salah satu makanan yang populer di kalangan anak-anak dan masyarakat luas. Singkong merupakan pangan lokal alternatif sumber karbohidrat selain nasi. Ikan nila termasuk komoditas unggulan dan banyak diminati masyarakat sebagai sumber protein hewani. Tujuan penelitian ini untuk mengetahui kadar protein dan mutu hedonik pada formulasi nuget singkong dengan penambahan ikan nila sebagai alternatif makanan tinggi protein. Penelitian ini merupakan penelitian eksperimental yang menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu proporsi singkong : tepung terigu (60:40, 70:30, 80:20) dan penambahan ikan nila (30%, 35%, 40%). Pengujian meliputi uji mutu hedonik, analisis kadar protein, dan uji proksimat. Hasil Uji mutu hedonik dan uji kadar protein dianalisis statistik dengan menggunakan uji Kruskal Wallis dan uji Mann Whitney. Formula terbaik ditentukan dengan menggunakan Indeks Efektivitas De Garmo. Hasil penelitian pada analisis organoleptik menunjukkan bahwa proporsi singkong dan penambahan ikan nila berpengaruh nyata pada mutu hedonik rasa (p=0,041) dan tekstur (p=0,000), namun tidak berpengaruh nyata pada mutu hedonik warna (p=0,235), dan aroma(p=0,362). Hasil analisis kadar protein menunjukkan bahwa proporsi singkong dan penambahan ikan nila tidak berpengaruh nyata (p=0,739). Formula terbaik berdasarkan uji organoleptik dan uji kadar protein yaitu pada sampel T1N2 dengan proporsi singkong : tepung terigu (60:40) dan penambahan ikan nila 35%. Proporsi singkong dan penambahan ikan nila berpengaruh pada mutu hedonik rasa dan tekstur, namun tidak berpengaruh pada mutu hedonik warna dan aroma serta kadar protein. Nilai gizi formula terbaik yaitu energy 174,594 kkal, karbohidrat 17,988 g, protein 7,368 g, dan lemak 8,13 g dengan 1 serving size sebanyak 3 keping (60 g). |
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| Abtrak (Bhs. Inggris) | Nugget is a popular food among children and the general public. Cassava is an alternative local food source of carbohydrates other than rice. Tilapia is a leading commodity and is in great demand by the public as a source of animal protein. The purpose of this study was to determine the protein content and hedonic quality of cassava nugget formulations with the addition of tilapia as an alternative to high-protein foods. This study was an experimental study using a randomized block design (RBD) with two factors, namely the proportion of cassava: wheat flour (60:40, 70:30, 80:20) and the addition of tilapia (30%, 35%, 40%). Tests include hedonic quality tests, protein content analysis, and proximate tests. The results of the hedonic quality test and protein content test were statistically analyzed using the Kruskal-Wallis test and the Mann-Whitney test. The best formula is determined using the De Garmo Effectiveness Index. The results of the study on organoleptic analysis showed that the proportion of cassava and the addition of tilapia had a significant effect on the hedonic quality of taste (p=0.041) and texture (p=0.000). Still, they had no significant effect on the hedonic quality of color (p=0.235) and aroma (p= 0.362). The results of the protein content analysis showed that the proportion of cassava and the addition of tilapia had no significant effect (p=0.739). The best formula based on organoleptic tests and protein content tests was on the T1N2 sample with the proportion of cassava: wheat flour (60:40) and the addition of 35% tilapia. The proportion of cassava and the addition of tilapia had an effect on the hedonic quality of taste and texture but had no effect on the hedonic quality of color and aroma and protein content. The nutritional value of the best formula is energy 174.594 kcal, carbohydrates 17.988 g, protein 7.368 g, and fat 8.13 g with 1 serving size of 3 pieces (60 g). |
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| Kata kunci | Nuget, Singkong, Ikan Nila |
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| Pembimbing 1 | Afina Rachma Sulistyaning, S.Gz., M.Sc |
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| Pembimbing 2 | Izzati Nur Khoiriani, S.Gz., MPH. Dietisien |
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| Pembimbing 3 | Teguh Jati Prasetyo, S. Gz., M.Si |
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| Tahun | 2023 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2023-08-23 09:32:16.416798 |
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