UJI DAYA TERIMA NUGGET PANGGANG DENGAN SUBTITUSI JAMUR TIRAM, WORTEL, DAN TEPUNG JAGUNG SEBAGAI PRODUK SNACK SEHAT SUMBER SERAT
Keywords:
Baked Nuggets, Oyster Mushrooms, Carrots, Corn Flour, Fiber
Abstract
Background: Indonesia has a high prevalence of obesity. One of the efforts that can be done to overcome the problem of obesity is through an innovative approach to products rich in healthy dietary fiber. The types of food that can be increased in availability are oyster mushrooms, carrots, and corn flour.
Methods: This research is an experimental study using a non-factorial Completely Randomized Design (CRD) with 3 corn flour substitution formulations F1 (50 g), F2 (60 g), F3 (70 g). Organoleptic test research subjects were 30 panelists.
Results: Based on the results of organoleptic tests (color, aroma, taste, and texture) showed that the acceptance of baked nuggets with oyster mushroom, carrot and corn flour substitutions was the most preferred F1 with 159.54 kcal energy, 5.25% protein, 2.22 fat. %, 29.64% carbohydrates, and 11.59% dietary fiber in 100 grams. Fried test showed a relationship between color, aroma, taste, and texture.
Conclusion: Based on the results of the research, it can be concluded that baked nuggets with the substitution of oyster mushrooms, carrots and corn flour can be used as an alternative source of fiber snacks. To supply the needs of energy, protein, fat, carbohydrates and fiber in snacks, teenagers can consume 3 pieces of baked nuggets with substitutions of oyster mushrooms, carrots and corn flour, which is 120 grams a day.
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2. Anies. Penyakit Degeneratif: Mencegah & Mengatasi Penyakit Degeneratif Dengan Perilaku & Pola Hidup Modern Yang Sehat. Yogyakarta: Ar-Ruzz Media; 2018. 218 p. https://opac.perpusnas.go.id/DetailOpac.aspx?id=1121013
3. Kusharto CM. Serat Makanan Dan Perannya Bagi Kesehatan. J Gizi dan Pangan. 2006;1(2):45. https://doi.org/10.25182/jgp.2006.1.2.45-54
4. Santoso. Serat Pangan (Dietary Fiber) Dan Manfaatnya Bagi Kesehatan. magistra. 2011. https://fmipa.umri.ac.id/wp-content/uploads/2016/09/Pinki-A-Serat-dan-manfaatnya-bg-kesehatan-74-129-1-SM.pdf
5. RI PMK. Angka Kecukupan Gizi 2019. Jakarta: Kementerian Kesehatan Republik Indonesia.; 2019.
6. Jahari A., Sumarno I. Epidemiologi Konsumsi Serat di Indonesia. Majalah Gizi Indonesia. 2001;25:37-56.
7. Soerjodibroto. Asupan Serat Makan Remaja di Jakarta. Kedokt Indones. 2004;54:397–401.
8. Purbowati, Maryanto S, Afiatna P. Formulasi Nugget Jamur Tiram Sebagai Makanan Selingan Rendah Lemak Dan Tinggi Serat (Formulation of Oyster Mushroom Nugget as a Low Fat and High Fiber Snack). Darussalam Nutr J. 2020;Vol 4(1):44–51.
9. Ambari D., F A, D D. Formulasi Sosis Analog Sumber Protein Berbasis Tempe Dan Jamur Tiram Sebagai Pangan Fungsional Kaya Serat Pangan. J Gizi dan Pangan. 2014;9(1):65–72.
10. Permadi SN, Mulyani S, Hintono A. Kadar Serat, Sifat Organoleptik, dan Rendemen Nugget Ayam Yang Disubstitusi dengan Jamur Tiram Putih (Plerotus ostreatus). J Apl Teknol Pangan. 2012;1(4):115–20.
11. Ikawati R. Optimasi Kondisi Ekstraksi Karotenoid wortel (daucus carota L.) menggunakan response Surface Mothodology (RSM). Teknol Pertan. 2005;1(1):14–22.
12. Merdiyanti A. Paket Teknologi Pembuatan Mie Kering dengan Memanfaatkan Bahan Baku Tepung Jagung. IPB; 2008.
13. Fauzanin A, Lukman A, Rahayu P. Pengaruh Penggantian Sebagian Tepung Terigu Dengan Tepung Jagung Terhadap Produksi Nugget Daging Ayam (The Effect of Corn Flour as A Partial Replacement of Wheat Flour on Production of Chicken Nuggets). 2013;0:1–7.
14. Winarno F. Kimia Pangan dan Gizi. Jakarta: GRAMEDIA; 2002.
15. Langke AMP. Pengaruh Penambahan Tepung jagung terhadap sifat organoleptik nugget ayam. 2019; : http://repository.poltekeskupang.ac.id/1814/%0Ahttp://repository.poltekeskupang.ac.id/1814/1/KTI ANJU M. P. LANGKE.pdf
16. Putra B, Herlina, Witono Y. Analisis Kelayakan Agroindustri Nugget Jamur Tiram (Pleurotus ostreatus). Berk Ilm Pertan. 2016;4(1):1–6.
17. Ma’ruf W, Rosyidi D, Eka Radiati L, Purwadi P. Pengaruh Jenis dan Proporsi Penggunaan Tepung Jagung Terhadap Daya Ikat Air dan Kualitas Organoleptik dari Nugget Ayam Kampung. J Ilmu dan Teknol Has Ternak. 2019;19(1):38–49.
18. Persagi. Tabel Komposisi Pangan Indonesia (TKPI). Jakarta: PT. Elex Media Komputindo; 2017.
19. Ketaren S. Minyak dan Lemak Pangan. Jakarta: UI Press; 2005.
20. Sartika RAD. Pengaruh Asam Lemak Jenuh, Tidak Jenuh dan Asam Lemak Trans terhadap Kesehatan. Kesmas Natl Public Heal J. 2008;2(4):154.
21. Novia C. Kajian Kelayakan Teknis Dan Finansial Produksi Nugget Jamur Tiram Putih (Pleurotus Ostreatus) Rasa Ikan Tongkol (Euthynus Aletrates) Skala Industri Kecil. Teknol Pangan Media Inf dan Komun Ilm Teknol Pertan. 2011;2(1).
22. Ladamay NA, Yuwono SS. Pemanfaatan Bahan Lokal dalam Pembuatan Foodbars (Kajian Rasio Tapioka : Tepung Kacang Hijau dan Proporsi CMC). J Pangan dan Agroindustri. 2014;2(1):67–78.
23. Sundari D, Almasyhuri A, Lamid A. Pengaruh Proses Pemasakan terhadap Komposisi Zat Gizi Bahan Pangan Sumber Protein. Media Penelitian dan Pengembangan Kesehatan. 2015;25(4):235–42.
24. Saragih R. Sebagai Alternatif Pangan Sehat Vegetarian. E-Journal Widya Kesehatan dan Lingkungan. 2015;1.
Published
2023-06-30
Section
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