KARAKTERISTIK ORGANOLEPTIK DAN KIMIAWI SNACK POCKET STICK KACANG MERAH (Phaseolus vulgaris L) DENGAN PENAMBAHAN IKAN TERI (Stolephorus sp) SEBAGAI KUDAPAN SEHAT ANAK SEKOLAH
DOI:
https://doi.org/10.26418/jft.v2i2.40765Keywords:
Anchovy, Red beans, Chemistry, Organoleptic, Pocket stick.Abstract
Food consumed by school children commonly contains low levels of macro and micro nutrients. Eating habits which is consuming low-nutrient foods in school children may affect the nutritional status and will ultimately lead to their ability in learning activities at school. This study aims to determine the level of organoleptic acceptance and chemical properties of red bean (Phaseolus vulgaris l) stick pocket with the addition of anchovies (Stolephorus sp) intended for school children. This research is experimental, using a Completely Randomized Design (CRD) and Visual Analog Scale (VAS) instrument as well as a Likert scale. Based on the results of the analysis, there were no significant differences in all parameters (color, taste, aroma, texture, taste, and overall) both the hedonic value and the hedonic quality. The best pocket stick nutrient content is in the formulation with the addition of 80 grams of anchovies and 70 grams of red beans that has a water content of 4.10%, ash content of 3.32%, fat content of 3.84%, protein content of 14.6%, carbohydrate content of 54.08%, fiber content crude 6.00 mg, and calcium levels 147.08 mg. Thus snack pocket sticks can be used as additional food for school childrenReferences
Alatas, S. (2011). Status Gizi Anak Usia Sekolah (7-12 Tahun) dan Hubungannya dengan Tingkat Asupan Kalsium Harian di Yayasan KampungKids Pejaten Jakarta Selatan Tahun 2009. [Skripsi]: Universitas Indonesia.
Aninditya, I. (2011). Peran Zat Gizi Makro Dalam Makanan Jajanan Di Lingkungan Sekolah Terhadap Kejadian Obesitas Pada Anak. [Skripsi]: Universitas Diponegoro.
Aryanti, E., & Dharmayanti, A. (2014). Manfaat Ikan Teri Segar (Stolephorus sp) Terhadap Pertumbuhan Tulang dan Gigi. Odonto Dental Journal 1 (2), 52-56.
Badan Pengawas Obat dan Makanan. (2013). Pedoman Pangan Jajanan Anak Sekolah untuk Pencapaian Gizi Seimbang Bagi Orang Tua, Guru dan Pengelola Kantin. Jakarta: Direktorat Standardisasi Produk Pangan Deputi Bidang Pengawasan Keamanan Pangan dan Bahan Berbahaya Badan Pengawas Obat dan Makanan RI.
Badan Pengawas Obat dan Makanan. (2016). Peraturan Kepala Badan Pengawas Obat dan Makanan RI No. 13 Tahun 2016 Tentang Pengawasan Klaim pada Label dan Iklan Pangan Olahan.
Fadly D, Purwayantie S. 2019. Karakteristik Sensori dan Kimiawi Non-Meat Burger Patties Berbasis Kearifan Pangan Lokal. Ghidza: Jurnal Gizi dan Kesehatan, 3: 1, hal. 19-24. DOI: 10.22487/j26227622.2019.v3.il.13122.
Fadly, D., Kusharto, CM., Kustiyah, L., Suptijah, P. (2017). Physicochemical Characteristics of Carboxymethyl Chitosan from Silkworm (Bombyx mori L.) Pupa. IJSBAR, 31: 1, pp 204-212.
Fatimah, P., Nasution, E., & Aritonang, E. (2013). Uji Daya Terima dan Nilai Gizi Biskuit yang Dimodifikasi dengan Tepung Kacang Merah. Jurnal Universitas Sumatera Utara, 1-7.
Fitri, A., Anandito, B., & Siswanti. (2016). Penggunaan Daging dan Tulang Ikan Bandeng (Chanos chanos) Pada Stik Ikan Sebagai Makanan Ringan Berkalsium Dan Berprotein Tinggi. Jurnal Teknologi Hasil Pertanian 9 (2), 65-77.
Handayani, D., & Kartikawati, D. (2014). Stik Lele Alternatif Diversifikasi Olahan Lele (Clarias SP) Tanpa Limbah Berkalsium Tinggi. Jurnal Ilmiah UNTAG Semarang, 40-48.
Herliani, D. (2016). Pengaruh Penambahan Ikan Teri (Stolephorus commersonii) dan Suhu Pengeringan Terhadap Karakteristik Dendeng Batang Talas (Colocasia esculenta (L) Schott). [Skripsi] : Universitas Pasundan.
Justisia, W., & Adi, A. (2016). Peningkatan Daya Terima dan Kadar Protein Nugget Subtitusi Ikan Lele (Clarias Batrachus) dan Kacang Merah (Vigna Angularis). Media Gizi Indonesia 11 (1), 106-112.
Kementerian Pertanian RI. (2015). Statistik Konsumsi Pangan Tahun 2015. Jakarta: Pusat Data dan Sistem Informasi Pertanian RI.
Kristianto, Y., Riyadi, B., & Mustafa, A. (2013). Faktor Determinan Pemilihan Makanan Jajanan pada Siswa Sekolah Dasar. Jurnal Kesehatan Masyarakat Nasional, 489-493.
Noviyani, D. (2012). Efek Pemberian Makanan Tambahan Anak Sekolah (PMT-AS) Terhadap Peningkatan Prestasi Belajar Di SD Negeri Banyuanyar III Kota Surakarta Tahun 2012. Jurnal UMS, 10-16
Praptiningrum, W. (2015). Eksperimen Pembuatan Butter Cookies Tepung Kacang Merah. [Skripsi]: Universitas Negeri Semarang.
Putra, Y., Sayuti, K., & Yenrina, R. (2014). Pengaruh Pencampuran Fillet dan Tulang Tuna (Thunnus Sp.) Terhadap Karakteristik Nuget Yang Dihasilkan. [Thesis] : Universitas Andalas.
Siswanti, Agnesia, P., & Katri, B. (2017). Pemanfaatan Daging dan Tulang Ikan Kembung (Rastrelliger Kanagurta) dalam Pembuatan Camilan Stik. Jurnal Teknologi Hasil Pertanian 9 (1), 41-49.
Additional Files
Published
Issue
Section
License
Copyright (c) 2020 FoodTech: Jurnal Teknologi Pangan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
