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Pengaruh Suplementasi Tepung Udang Rebon (Mysis sp.) Terhadap Mutu Organoleptik, Kadar Fe, dan Daya Terima Risoles Sebagai Makanan Jajanan Pada Remaja

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Rollinda Radianti

Effect of Rebon Shrimp Supplementation (Mysis sp.) On Organoleptic Quality, Fe Levels, and Acceptability of Risoles as Snack Foods for Adolescents

x + 54 Page + 13 Tables + 1 Image + 1 Charts + 12 Attachments

ABSTRACT

Background : Teenagers have eating habits between meals, in the form of snacks both at school and outside of school. Their food is generally rich in energy derived from carbohydrates and fat only. Teens need more iron and women need more to replace the iron lost with menstrual blood. Risoles is one of the processed foods that is quite popular with all levels of society and is quite easy in the manufacturing process and has a taste and appearance that is quite interesting, but the disadvantage is the low iron content, so it is necessary to supplement iron-rich ingredients to increase nutritional value, such as rebon shrimp flour. The purpose of the study was to determine the effect of rebon shrimp supplementation (mysis sp.) on organoleptic quality, Fe levels, and acceptability of risoles as snack foods for adolescents.
Methods : This type of research is an experiment using a Completely Randomized Design (CRD) with one control, four treatments, and two repetitions. This research was conducted at the ITP Polytechnic Laboratory of the Ministry of Health in Padang, Fe test in Baristand Padang laboratory, and acceptance test at SMK N 3 Padang. Data were analyzed using SPSS with the Kruskal Wallis test and if there were significant differences between treatments followed by the Mann Whitney test.
Result : The results of the study showed that the highest treatment for the rebon shrimp flour supplementation for the highest organoleptic test was treatment C (100: 15). The results of the Kruskal Wallis test showed that there were significant differences in the color, aroma, and taste of rebon shrimp flour supplementation but not significantly different from the texture. Fe test results with the control treatment were 5.8519 mg / kg and Fe content with the best treatment (treatment C) was 6.7674 mg / kg. The test of acceptability of rebon shrimp flour supplementation supplements for consumers found 86.6% to be spent in proportion.
Suggestions : It is recommended in the manufacture of rebon shrimp flour supplementation with the addition of 15 grams of rebon shrimp flour.

Keyword : Risoles, rebon shrimp flour, Fe
References : 45 (1992 - 2018)

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

050 Rol P

Penerbit

Padang : Politeknik Kesehatan Kemenkes Padang., 2019

Deskripsi Fisik

x, 82 hlm.; 21 x 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

-

Subjek

Organoleptic Quality

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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