ANALISIS NILAI GIZI DAN TINGKAT PENERIMAAN KONSUMEN TERHADAP FORMULA BISCUIT TEPUNG IKAN PAYANGKA(OPHIELEOTRIS APOROS)

Montol, Ana B. and Momongan, Nita and Djendra, I Made (2016) ANALISIS NILAI GIZI DAN TINGKAT PENERIMAAN KONSUMEN TERHADAP FORMULA BISCUIT TEPUNG IKAN PAYANGKA(OPHIELEOTRIS APOROS). Jurnal GIZIDO, 8 (1). pp. 1-14. ISSN 2085.6709

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Abstract

Period toddler requires serious attention, especially in the fulfillment of basic rights such as child care and the provision of nutritious food. This requires the availability of various types of food-grade toddler, has a high nutritional value and can be accepted or liked toddlers. Children need to be given extra food to ensure the occurrence of weight gain and optimal brain development. In addition Payangka fish flour (Ophieleotris aporos ) have a high protein, the quality of protein is also almost perfect approach the equivalent of egg protein, the payangka fish flour very well to serve as a source of animal protein in the manufacture of infant formula foods (biscuits ). This study aimed to: develop a formula biscuits with local food ie payangka (Ophieleotris aporos ) fish flour as a source of protein, knowing the nutritional value and the level of consumer preferences of the formula payangka (Ophieleotris aporos ) fish flour biscuits. This study uses a completely randomized design with empart treatments and four replications. To determine the level of consumer acceptance of organoleptic testing payangka fish flour biscuit formulation conducted using somewhat trained panelists as many as 50 people. Proximate analysis was conducted to determine the nutritional value of payangka fish flour biscuit formula most preferred form of carbohydrate, protein, fat and ash content.The research was conducted in two stages. First step is the manufacture of payangka fish flour then the second stage of the manufacture of payangka fish flour biscuits followed by organoleptic testing and analysis of nutritional biscuits most preferred formula. The results showed the level of acceptance of the panelists on the color of biscuits, 44% like in the sample F1, 56% like in the samples F2 and 36% somewhat like the F3 sample. The acceptance rate of the aroma biscuit panelists showed 56% like in the sample F1, 52% like the 34% sample F2 and F3 like in the sample. A level of the sense of biscuits showed 52% like in the sample F1, 42% are very fond of sampling F2 and 34% somewhat like the F3 sample. A level of the texture of the biscuits showed only 16% are very fond of F1 sample, 34% are very fond of sampling F2 and 42% are very fond of F3 samples. F1 overall sample had a mean score of 3.87 hedonic, F2 sample had a mean score of hedonic 4:05 and F3 samples had a mean score of hedonic 3.85. Thus the sample F2 is formula biscuit with substitution of payangka fish flour biscuit 20% is highly preferred by the panelists. Results of the proximate analysis showed payangka fish flour biscuits 20% contains protein29.35%, 16:41% fat, karbihidrat 50.68% and ash content 1:29%.

Item Type:	Article
Subjects:	Penelitian
Depositing User:	Admin Poltekkes
Date Deposited:	21 Apr 2023 13:11
Last Modified:	21 Apr 2023 13:11
URI:	http://repository.poltekkes-manado.ac.id/id/eprint/984

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