Karakterisasi Organoleptik dan Kimia Sosis Ikan Kembung (Rastrelliger Kanagurta L.) dengan Penambahan Ampas Tahu Untuk Meningkatkan Gizi Anak
INDONESIA
Abstract
Salah satu upaya pencegahan stunting pada anak adalah dengan memberikan asupan gizi yang dibutuhkan untuk pertumbuhan anak seperti makanan yang mengandung protein dan kalsium. Ikan kembung (Rastrelliger kanagurta L.) tinggi protein, kalsium, dan fosfor yang dibutuhkan untuk pertumbuhan anak. Salah satu pemanfaatan ikan kembung adalah diolah menjadi sosis dengan menambahkan ampas tahu untuk meningkatkan nutrisi pada sosis. Ampas tahu masih dapat dimanfaatkan sebagai bahan pangan karena memiliki kandungan protein tinggi. Tujuan penelitian ini adalah untuk mengetahui karakterisasi kimia (kadar air, abu, lemak, protein, dan kalsium) dan organoleptik (parameter warna, aroma, tekstur, rasa, dan tingkat kesukaan) sosis ikan kembung dengan penambahan ampas tahu. Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan tiga kali ulangan. Perlakuan yang digunakan adalah proporsi ikan kembung, ampas tahu, dan tepung taipoka yang meliputi F0 (45:0:20), F1 (45:5:15), F2 (45:10:10), dan F3 (45:15:5). Berdasarkan hasil analisis sensori, formula sosis terbaik adalah formula F1 dengan nilai rata-rata berdasarkan parameter warna 3.70, aroma 3.95, tekstur 3.8, rasa 3.9, dan keseluruhan 4. Hasil uji kandungan gizi formula terbaik (sosis F1) adalah kadar air 63.07%, kadar abu 2.59%, lemak 1.48%, protein 10.09%, dan kalsium 75.02 mg. Mengkonsumsi beberapa porsi sosis F1 dapat membantu memenuhi gizi balita stunting.
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