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All Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Syntax Literate : Jurnal Ilmiah Indonesia Jurnal Gizi Klinik Indonesia Pontianak Nutrition Journal (PNJ) Jurnal Kesmas dan Gizi (JKG) Poltekita : Jurnal Ilmu Kesehatan Jurnal teknologi Kesehatan Borneo Pontianak Nutrition Journal (PNJ)
Jurianto Gambir
Poltekkes Kemenkes Pontianak
Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Veterinary Other

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Journal : Jurnal teknologi Kesehatan Borneo

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Analysis of Nutritional Substances and Acceptance of Tenggiri Fish Nugget Substitute of Moringa Leaf Flour as an Alternative for Preventing Anemia in Adolescent Women Suaebah; Widyana Lakshmi Puspita; Jurianto Gambir; Yanuarti Petrika
Jurnal teknologi Kesehatan Borneo Vol 3 No 2 (2022): Jurnal teknologi Kesehatan Borneo
Publisher : POLTEKKES KEMENKES PONTIANAK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/jtkb.v3i2.100

Abstract

In Indonesia, some plants contain many benefits for public health and contain very high nutrients ranging from macronutrients to micronutrients. These plants include Moringa oleifera L, the Moringa tree, by Indonesian people. However, few people know about the Moringa tree's benefits, so its utilization still needs to improve in society. This study was a pure experimental study consisting of 3 three treatments of mackerel fish nuggets with different substitutions for moringa leaf flour: P1=5, P2=12.5, P3=25. The third step was an organoleptic test at the Pontianak Ministry of Health's Poletkkes Food Technology Laboratory consisting of 25 panelists. Then proceed with nutritional analysis in the Chemistry laboratory at Tanjung Pura Pontianak University. The research design used a completely randomized design (CRD) data and was analyzed using the Freedman statistical test. The results of the study are based on Friedman's statistical test, which is enhanced with Conover with a 95% confidence level, showing that the results of T count > T table (13.6 > 3.175) mean that there is a color difference in the nugget formula, there is a difference in the aroma of the nugget formula with T count > F table (6.03 > 3.175) there is a difference in taste for variations in taste with T count < F table (2.72 < 3.175) Based on test results Laboratory tests on nuggets of moringa leaf flour substitution showed an average protein content of 7.08%, average moisture content of 2.01% average ash content of 5.15%.
Co-Authors Alfi Syahrina Ayu Rafiony Dahliansyah . Endah Mayang Sari Feny Febriani Iman Jaladri Iman Jaladri Jufrrie, Muhammad Madarina Julia Madarina Julia Martinus Ginting Muhammad Jufrrie Nopriantini, Nopriantini Petrika, Yanuarti Puspita, Widyana Lakshmi Selvia Purba, Tiurma Suaebah Suaebah Suaebah Suaebah Suaebah Suaebah, Suaebah Syahrina, Alfi Tri Setiawati Yanuarti Petrika Yulinda Kurniasari