Herlina, Lina (2022) KARAKTERISTIK OTOT BANDENG SEBAGAI MAKANAN KHAS WARUNGGUNUNG DENGAN PENAMBAHAN KENTANG PADA KONSENTRASI YANG BERBEDA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Milkfish (Chanos chanos) is a fishery commodity that is often consumed because of it’s high nutritional content. There are many processed milkfish foods, one among them is “otot bandeng” which is the diversification of milkfish satay, the difference is the cooking process and the addition of spices. The characteristic of “otot bandeng” is that there is the addition of potatoes as a source of carbohydrates. However, we still don’t know about the ideal amount of carbohydrates in “otot bandeng” to the requirement of Recommended Dietary Allowances (RDA). This study aims to determine the characteristics of the best formulation of “otot bandeng” with the addition of potatoes. This research method uses a Completely Randomized Design (CRD) which is experimental, namely the treatment the addition of milkfish meat and potatoes of P1 (1:1), P2 (2:1) and P3 (3:1). The was resulted the best treatment of “otot bandeng” is P3 (3:1) with a ratio of 3 milkfish meat and 1 potato which affects the fulfillment of nutritional adequacy. Resulted test contain water 67.21-68.72%, ash 1,57-2.08%, fat 6.85-9.09%, protein 10.65-16.65% and carbohydrates 5.19-11.7%. The was test RDA per 100 g sample can fulfill the nutritional needs of women 19-29 years of age protein 14,19-21.84%, carbohydrates 1.13-2.6%, and fat 3.74-4.49%. Meanwhile for men 19-29 years old protein 13.1-20.16%, carbohydrates 0.95-2.17% and fat 3.24-3.88%. Characteristics value of taste, aroma, appearance and texture that are favored accepted by panelists.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Ikan bandeng (Chanos chanos) merupakan komoditas perikanan yang sering dikonsumsi karena kandungan gizinya yang tinggi. Makanan olahan ikan bandeng banyak sekali salah satunya adalah otot bandeng yang merupakan diversifikasi dari sate bandeng yang membedakan adalah proses memasak dan penambahan bumbu. Ciri khas otot bandeng adalah adanya penambahan kentang sebagai sumber karbohidrat. Namun, kita masih belum mengetahui berapa jumlah karbohidrat yang ideal dalam otot bandeng untuk kebutuhan Angka Kecukupan Gizi (AKG). Penelitian ini bertujuan untuk mengetahui karakteristik formulasi terbaik otot bandeng dengan penambahan kentang. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang bersifat eksperimental yaitu perlakuan penambahan daging bandeng dan kentang P1 (1:1), P2 (2:1) dan P3 (3:1). Perlakuan otot bandeng yang terbaik adalah P3 (3:1) dengan perbandingan 3 daging bandeng dan 1 kentang yang berpengaruh terhadap pemenuhan kecukupan gizi. Hasil pengujian mengandung air 67,21-68,72%, abu 1,57-2,08%, lemak 6,85-9,09%, protein 10,65-16,65% dan karbohidrat 5,19-11,7%. Uji RDA per 100 g sampel dapat memenuhi kebutuhan gizi wanita usia 19-29 tahun protein 14,19-21,84%, karbohidrat 1,13-2,6%, dan lemak 3,74-4,49%. Sedangkan pria usia 19-29 tahun protein 13,1-20,16%, karbohidrat 0,95-2,17% dan lemak 3,24-3,88%. Nilai karakteristik rasa, aroma, kenampakan dan tekstur yang disukai diterima oleh panelis. | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Mrs. Lina Herlina | |||||||||
| Date Deposited: | 19 Dec 2022 11:33 | |||||||||
| Last Modified: | 19 Dec 2022 11:33 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/18539 |
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