Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)

Solichah, Enny; Iwansyah, Ade Chandra; Pramesti, Devry; Desnilasari, Dewi; Agustina, Wawan; Setiaboma, Woro; Herminiati, Ainia

doi:10.1590/fst.72020

Cited by 13 publications

(12 citation statements)

References 24 publications

(29 reference statements)

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“…Analisis kimia yang dilakukan yaitu kadar air, kadar abu, kadar lemak dan karbohydrat bydifferent menggunakan metode AOAC (AOAC, 2004). Analisis kadar protein dilakukan menggunakan metode DuMaster Buchi D-480 dengan DuMas combustion (Solichah et al, 2021). Analisa mineral magnesium (Mg) dan kalsium (Ca) dianalisa menggunakan flame Atomic Absorption Spectrometric (AAS) tipe GBC 933AA (Minantyo et al, 2019).…”

Section: Karakteristik Kimiaunclassified

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KARAKTERISASI KIMIA DAN UJI ORGANOLEPTIK BAKSO IKAN MANYUNG (Arius thalassinus, Ruppell) DENGAN PENAMBAHAN DAUN KELOR (Moringa oleiferea Lam) SEGAR DAN KUKUS

et al. 2021

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ABSTRAK.Penambahan daun kelor pada bakso dapat meningkatkan nilai gizi bakso. Penelitian ini bertujuan untuk mengetahui perlakuan terbaik pada penambahan daun kelor terhadap sifat kimia, sifat fisik dan organoleptik bakso ikan manyung. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan penelitian sebagai berikut; I0= tanpa penambahan daun kelor, I1= penambahan 10% daun kelor segar, I2= penambahan 10% daun kelor kukus, I3 = penambahan 5% daun kelor segar, dan I4 = penambahan 5% daun kelor kukus. Parameter yang diukur dalam penelitian ini adalah proksimat, Mg, Ca, organoleptik, profil tekstur, nilai L, a dan b bakso manyung. Perlakukan terbaik dipilih berdasarkan uji efektivitas metode de Garmo. Hasil menunjukan bahwa penambahan daun kelor pada bakso dapat meningkatkan kadar abu, Mg dan Ca. Bakso ikan dengan penambahan daun kelor 10% memiliki nilai Mg dan Ca yang lebih tinggi (p<0,05) dibandingkan bakso ikan dengan penambahan daun kelor 5%. Bakso ikan dengan penambahan daun kelor segar memiliki nilai Mg dan Ca lebih tinggi (p<0,05) dibandingkan bakso ikan dengan penambahan daun kelor kukus. Penambahan daun kelor dapat meningkatkan hardness bakso ikan. Bakso ikan yang ditambah dengan daun kelor segar memiliki nilai kecerahan warna lebih tinggi dibandingkan yang dikukus terlebih dahulu. Penambahan 5% daun kelor kukus menghasilkan nilai keseluruhan organoleptik terbaik dibandingkan perlakuan lainnya. Berdasarkan uji efektivitas metode de Garmo perlakuan terbaik adalah bakso ikan dengan penambahan 10% daun kelor kukus. Kata kunci: bakso ikan, daun kelor, ikan manyung ABSTRACT. Addition moringa leaves to meatball will increase the nutrition of meatballs. This study aimed to determine the best treatment of adding Moringa leaves on the chemical, physical and organoleptic giant sea catfish balls. This study used a completely randomized design with the following treatments; I0 = without addition Moringa Leaves, I1= the addition 10% fresh moringa leaves, I2= the addition 10% steamed moringa leaves, I3= the addition 5% fresh moringa leaves, and I4=addition 5% steamed moringa leaves. The parameters measured in this study were proximate, Mg, Ca, organoleptic, texture profile, values of L, a, and b of giant sea catfish balls. The best treatment was selected based on the de Garmo method of effectiveness test. The results showed that the addition of Moringa leaves to fishballs could increase ash, Mg and Ca. Fishballs with the addition of 10% Moringa leaves had higher Mg and Ca values (p<0.05) than fish balls with the addition of 5% Moringa leaves. Fish meatballs with the addition of fresh Moringa leaves had higher Mg and Ca values (p<0.05) than fish balls with the addition of steamed Moringa leaves. The addition of Moringa leaves can increase the hardness of the fish balls. Fish balls added with fresh Moringa leaves have a higher brightness value than those that are steamed first. The addition of 5% steamed moringa leaves resulted in the best overall organoleptic acceptance than other treatments. Based on the de ...

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Section: Karakteristik Kimiaunclassified

“…Pengujian dilakukan dengan 5 parameter penilaian meliputi warna, rasa, aroma, tekstur dan penerimaan secara keseluruhan. Skor penilaian yang digunakan terdiri dari 5 tingkatan yaitu sangat suka (5), agak suka (4), suka (3), agak tidak suka (2), dan tidak suka (1) (Solichah et al, 2021).…”

Section: Karakteristik Organoleptikunclassified

KARAKTERISASI KIMIA DAN UJI ORGANOLEPTIK BAKSO IKAN MANYUNG (Arius thalassinus, Ruppell) DENGAN PENAMBAHAN DAUN KELOR (Moringa oleiferea Lam) SEGAR DAN KUKUS

et al. 2021

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“…In addition, children asked more nuggets after given a nugget of 50 grams This means that children really like mushroom variant catfish nuggets. Study of Solichah et al [9] revealed that sensory tests results found the insignificant different of four types of giant catfish nuggets with M. oleifera leaves. Giant catfish nuggets and moringa leaves have the potential of being developed into products that can be consumed widely.…”

Section: Resultsmentioning

confidence: 97%

Quality test of current catfish nuggets in improving children’s health

Widayani

Darmi

Agustina

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The covid-19 pandemic had the greatest impact on public health. The pandemic period has not ended and is still haunting the community. To maintain life, people must continue to do activities in meeting the nutritional needs of their families to be healthy so as to avoid the covid-19 virus. The impact of covid-19, more than 20% of children under five are malnourished. The pandemic condition has stirred and stirred the hearts of the research team to try out today’s nutritious processed food for children to improve their health. It is suspected that the provision of food can contribute to the protein sufficiency of children under five years old. Hope that adequacy consumption of nuggets can improve health because they are used as snacks or side dishes. Therefore, the quality test of nugget products is very necessary. The research objectives were to: 1) study the quality of nuggets, and 2) determine the health level of children under five. Completely randomized design (CRD) method for product quality. Pure experiment with randomized control trial design on children under five in Gunungpati area purposively on nugget intervention was done. Anamnesis method was carried out to explore children’s health and anthropometry with TB/U index to determine nutritional status. The study used 10 semi-expert panellists and 30 children under five years old. The results showed that nuggets were widely liked by children. Catfish nuggets can improve the health of children (p<0.05).

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“…2019). Penambahan daun kelor pada nuget ikan lele k mempenaruhi sifat fisikokimia, kandungan protein dan tekstur nuget ikan lele (Solichah et. al.…”

Section: Pembahasanunclassified

Clove (Syzygium aromaticum) and brown algae (Sargassum sp.) Supplementation on Nutritional Content of Payangka Fish Nugget (Ophieleotris aporos (Bleeker)

Abdullah

Mege

Arrijani

et al. 2021

JBT

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Payangka fish (Ophieleotris aporos (Bleeker)) is one of the most common fish species in Lake Tondano, North Sulawesi. Due to the availability of this fish throughout the year, it is one of the types of fish consumed by many people. However, the economic value tends to be below. This study diversified payangka fish into nuggets with clove spice (Syzygium aromaticum) and brown seaweed (Sargassum sp) supplementation. The research conducted aims to obtain a proximate profile and fatty acid content of payangka nugget. The research method used is an experimental laboratory method. The study consisted of preparing payangka fish, making payangka nuggets supplemented with clove and seaweed extracts, proximate analysis by gravimetric method and analysis of fatty acid content by gas chromatography method. The results showed that the supplemented payangka nugget had 67% water content, 0.80% ash content, 0.05% total fat, and 10.50% crude fiber. Omega 3 content is 4.75%, while Omega 6 content is 34.16%. Payangka fish nuggets that were supplemented had a higher nutritional content than those without supplementation. Payangka fish nuggets supplemented with clove extract and brown seaweed contain good dietary content.

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Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)

Cited by 13 publications

References 24 publications

KARAKTERISASI KIMIA DAN UJI ORGANOLEPTIK BAKSO IKAN MANYUNG (Arius thalassinus, Ruppell) DENGAN PENAMBAHAN DAUN KELOR (Moringa oleiferea Lam) SEGAR DAN KUKUS

KARAKTERISASI KIMIA DAN UJI ORGANOLEPTIK BAKSO IKAN MANYUNG (Arius thalassinus, Ruppell) DENGAN PENAMBAHAN DAUN KELOR (Moringa oleiferea Lam) SEGAR DAN KUKUS

Quality test of current catfish nuggets in improving children’s health

Clove (Syzygium aromaticum) and brown algae (Sargassum sp.) Supplementation on Nutritional Content of Payangka Fish Nugget (Ophieleotris aporos (Bleeker)

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