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

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

doi:10.36974/jbi.v12i1.6372

Cited by 8 publications

(7 citation statements)

References 19 publications

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“…The protein content did not differ from additional moringa leaves. The finding Talukder and Sharma [18] and Setiaboma et al [19], are agreement with this study. The ash content and water content of addition fresh moringa leaves 15% increased contributing to the lower carbohydrate value.…”

Section: Discussionsupporting

confidence: 92%

Nutritional and Sensory Properties of Starry Trigger (Abalistes stellaris) Fish Balls Additional Fresh and Steamed Moringa (Moringa oleifera) Leaves

Nuryahyani

Kristanti

Ishartani

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The starry trigger fish (Abalistes stellaris) is unique fish contains protein and low fat. Additions of plant as sources rich phytochemical is now widely observed. Moringa leaves is usually considered as the source of mineral and fiber. The purpose of this study was to evaluate the effect of addition moringa leaves (fresh and steamed) on quality of starry trigger fish balls. The fish balls were made with seven formulations: C (control); A1 (5% of fresh moringa); A2 (10% of fresh moringa); A3 (15% of fresh moringa); B1 (5% of steamed moringa); B2 (10% of steamed moringa); B3 (15% of steamed moringa). The addition of moringa leaves increased a moisture content, iron, and water holding capacity (WHC) of fish meatball. The fish ball addition moringa leaves contained iron (0.66-1.07 mg/100g) and protein (45.20-48.33%). Otherwise, the treatments decreased a texture (hardness, gumminess, chewiness), lightness value of fish ball. The steamed treatment reduced a moisture content an iron, but increased a hardness, gumminess, chewiness, WHC, and lightness value of fish meatball. In generally, the addition of both fresh and steamed of moringa leaves did affect the panelist acceptance of fish meatballs. The addition of 15% fresh and steamed moringa leaves had the lowest acceptance by panelist.

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Section: Discussionsupporting

confidence: 92%

Nutritional and Sensory Properties of Starry Trigger (Abalistes stellaris) Fish Balls Additional Fresh and Steamed Moringa (Moringa oleifera) Leaves

Nuryahyani

Kristanti

Ishartani

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…The description test is used to identify important sensory characteristics of kambu crab products produced based on a scale of 1 as the lowest score and number 8 as the highest using a scoresheet [5].…”

Section: Methodsmentioning

confidence: 99%

The effect of surimi formulation on the physical and organoleptic quality of kambu crab in Salemo Island

Riastutik,

Syarifuddin,

Tawali

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The by product of crab processing in the form of shells can be processed into kambu crab, a special food from Salemo Island, Pangkep Regency, South Sulawesi. Indonesia. Kambu crab is now rare because it is made from crab meat which is an expensive commodity. One effort to take advantage of this by-product is to make kambu crab based on barracuda fish surimi. This study aims to determine the effect of the use of surimi formulation on the physical and organoleptic qualities of kambu crabs. The experimental design used in this study was a completely randomized design (CRD) with surimi formulation treatment with a mixture of tapioca flour and sago flour, namely P1=80%:0%, P2=70%:10%, P3=60%:20%, P4=50%:30%, P5=40%:40%. The parameters observed in this study were organoleptic tests including aroma, taste, and texture while the physical tests include folding test, bite test, water holding capacity, and elasticity. Based on the results of organoleptic tests on aroma, taste and texture, the best assessment was obtained in treatment P2 = 70%:10% with the results of physical analysis including folding and biting tests, namely 3.61 and 6.48, water holding capacity of 60.10% and elasticity of 0.45 (kg/cm2/second).

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“…Menurut Barcey dalam Ulfa dan Ismawati (2016), daun kelor memiliki kandungan serat 5 kali lebih banyak dibanding sayur pada umumnya, serat memiliki pengaruh pada tekstur makanan. Daun kelor memiliki senyawa non polisakarida yang berperan dalam pembentukan struktur jaringan, hal ini menyebabkan tekstur bakso menjadi padat namun rapuh jika terlalu banyak menggunakannya (Setiaboma et al, 2021).…”

Section: Pembahasanunclassified

Karakteristik Organoleptik Dan Kandungan Gizi Bakso Ikan Kembung Dengan Substitusi Tepung Daun Kelor

Indraswari

Kurniasari

Fikri

2022

Ghidza

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Konsumsi ikan di Indonesia masih terbilang rendah dibandingkan dengan negara kepulauan lainnya. Salah satu olahan ikan yang dapat dimodifikasi dan dijangkau oleh masyarakat adalah bakso. Penggunaan ikan kembung dan tepung daun kelor dapat meningkatkan nilai kandungan gizi dalam bakso. Tujuan penelitian untuk menganalisis substitusi tepung daun kelor pada bakso ikan kembung terhadap karakteristik organoleptik dan kandungan gizi. Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yang berbeda. Dengan proporsi ikan kembung dan tepung daun kelor perlakuan 711 (95:5), perlakuan 824 (90:10), dan perlakuan 930 (85:15). Analsis uji organoleptik menggunakan uji Kruskal Wallis dan uji lanjutan Mann-Whitney. Hasil analisis menunjukkan bahwa terdapat perbedaan yang nyata pada uji mutu hedonik dan uji hedonik (p<0.05). Perlakuan terbaik yaitu perlakuan 711 dengan proporsi ikan kembung 95 g dan tepung daun kelor 5 g. Substitusi tepung daun kelor secara nyata mempengaruhi karakteristik organoleptik bakso ikan kembung di setiap kategori (p<0.05). Kandungan gizi per 100 g bakso terbaik memiliki kadar air 62,77%, kadar abu 1,56%, kadar protein 11,71%, kadar lemak 0,97%, kadar zat besi 0,0155% (15,5 mg) dan kadar kalsium 0,4809% (480,9 mg). Dapat disimpulkan, proporsi bakso ikan kembung 95 g dan tepung daun kelor 5 g lebih baik dibandingkan dengan proporsi lainnya.

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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

Cited by 8 publications

References 19 publications

Nutritional and Sensory Properties of Starry Trigger (Abalistes stellaris) Fish Balls Additional Fresh and Steamed Moringa (Moringa oleifera) Leaves

Nutritional and Sensory Properties of Starry Trigger (Abalistes stellaris) Fish Balls Additional Fresh and Steamed Moringa (Moringa oleifera) Leaves

The effect of surimi formulation on the physical and organoleptic quality of kambu crab in Salemo Island

Karakteristik Organoleptik Dan Kandungan Gizi Bakso Ikan Kembung Dengan Substitusi Tepung Daun Kelor

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