Pengaruh Penambahan Tepung Ampas Tahu Terhadap Kadar Protein, Kadar Serat, Kadar Air Dan Daya Terima Bakso Ikan Nila (Oreochromis Niloticus)

Abstract

Gerakan Memasyarakatkan Makan Ikan (GEMARIKAN) is launched as an effort to increase fish consumption and improve people’s nutrition through the consumption of fishery products. Food processing modification is an effort to support GEMARIKAN by increasing food processing method to improve fishery products’ nutrition. Tilapia and tofu waste flour are used as ingredients in making tilapia fish meatballs. This study aims to analyze the effect of the addition of tofu waste flour on protein, fiber, water content, and acceptability of tilapia fish meatballs. This research was experimental research with a quasi-experimental type and used a posttest only control group research design. The addition of tofu waste flour (X0: 0 gram; X1; 5 grams; X2: 10 grams; X3: 15 grams) caused the increasing level of protein, fiber, and water of tilapia fish meatballs. Protein content on tilapia fish meatballs are X0: 16.59%; X1: 16.88%; X2: 17.24%; X3: 17.42%, fiber content are X0: 0.08%; X1: 0.14%; X2: 0.25%; X3: 0.35%) and water content were X0: 63.63%; X1: 63.55%; X2: 63.75%; X3: 64.07%). Tilapia fish meatballs with 10 grams addition of tofu waste flour were the most acceptable product. This innovation produced the most preferred meatball product by panelists, and the nutritional content had met the fish meatball's quality standards.
 Abstrak
 Gerakan Memasyarakatkan Makan Ikan (GEMARIKAN) merupakan suatu usaha untuk meningkatkan konsumsi ikan serta perbaikan gizi masyarakat melalui konsumsi produk perikanan. Upaya yang dapat dilakukan untuk mendukung GEMARIKAN adalah dengan melakukan modifikasi pengolahan ikan untuk menambah variasi produk perikanan maupun memperkaya kandungan gizinya. Bahan yang digunakan dalam modifikasi produk perikanan pada penelitian ini adalah ikan nila dan tepung ampas tahu yang kemudian diolah menjadi bakso ikan nila. Penelitian bertujuan menganalisis pengaruh penambahan tepung ampas tahu terhadap kadar protein, kadar serat, kadar air dan daya terima pada bakso ikan nila. Penelitian ini merupakan penelitian eksperimen dengan jenis quasi eksperimental menggunakan desain penelitian posttest only control group design. Hasil penelitian menunjukkan seiring peningkatan jumlah penambahan tepung ampas tahu (X0: 0 gram; X1: 5 gram; X2: 10 gram; X3: 15 gram) meningkatkan kadar protein, serat dan air bakso ikan nila. Kadar protein menjadi X0: 16,59%; X1: 16,88%; X2: 17,24%; X3: 17,42%; kadar serat menjadi X0: 0,08%; X1: 0,14%; X2: 0,25%; X3: 0,35%; dan kadar air menjadi X0: 63,63%; X1: 63,55%; X2: 63,75%; X3: 64,07%. Bakso yang disarankan adalah bakso ikan nila dengan penambahan tepung ampas tahu sebanyak 10 gram. Perlakuan ini menghasilkan bakso ikan nila yang paling banyak disukai oleh panelis dan dari segi mutu gizinya telah sesuai dengan standar mutu bakso ikan.

Quality of Tilapia Nuggets Fortified With Moringa Leaf Flour

“…This was reported by Pramono et al, (2021), in research on skipjack tuna nuggets fortified with 40% starch leaf Moringa increase protein content up to 22%. Also supported by Aprilianti (2016), report highest protein content found in meatballs given catfish treatment flour leaf Moringa 30%, meanwhile lowest protein value found in meatballs catfish without additions flour leaf Moringa. The more Lots flour leaf added moringa so content the protein tend experience enhancement.…”

“…Reported by Aprilianti (2016), that addition flour leaf Moringa as much as 30% yield β-carotene levels highest in catfish meatballs. ß-carotene levels will increase in line with the increase flour leaf added moringa.…”

The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties

“…The factor that determines the shelf life of a product is water content. Food products that have higher water content will result in the product becoming more fragile and having a relatively short shelf life [33].…”

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

“…The shape of the fish balls is categorized as "quite round", obtained from the help of two spoons so that it cannot produce perfectly round tilapia fish balls. The ideal shape of tilapia fish balls is round, uniform in size, clean and not hollow [33].…”

“…Consumer interest in purchasing food goods may be influenced by the aroma, a fragrant fragrance produced by food products and detected by nasal nerves [37]; [42]. Aroma assessment is a subjective evaluation that draws for sensitivity in tasting and smelling the appraised food product [43].…”