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All Journal e-Journal Pustaka Kesehatan Sinkron : Jurnal dan Penelitian Teknik Informatika MODELING: Jurnal Program Studi PGMI Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Keperawatan Silampari Manuju : Malahayati Nursing Journal Jurnal Riset Hesti Medan Akper Kesdam I/BB Medan Health Information : Jurnal Penelitian J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Journal of Community Empowerment for Health Jurnal Ners ARTERI : Jurnal Ilmu Kesehatan Indonesia Berdaya JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Media Bina Ilmiah
Eliska Eliska
Universitas Islam Negeri Sumatera Utara
Arts Humanities Computer Science & IT Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Manuju : Malahayati Nursing Journal

 1 
Pemanfaatan Tepung Bekatul dalam Pembuatan Nugget Ikan Tongkol Nisa Ardana Ardana; Eliska Eliska Eliska
Malahayati Nursing Journal Vol 5, No 7 (2023): Volume 5 Nomor 7 2023
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mnj.v5i7.9288

Abstract

ABSTRACT Nuggets are one of the processed foods made from meat. Nuggets made from fish meat have high nutritional value. Fish has sufficient protein value compared to other animals. Mackerel contains high antioxidants which are very good for preventing the development of conditions such as heart disease, diabetes, cancer, and certain autoimmune disorders. Rice bran is another product of the rice milling process, which contains various nutritional values such as carbohydrates, proteins, and fats. In addition there are free fatty acids that can lower cholesterol in the body. This study is experimental in a completely randomized design (CRD) using 3 treatments. The type of treatment in this study was the addition of 150 gr tuna with 200 gr bran flour (treatment 1), 150 gr tuna fish, 100 gr bran flour (treatment 2), 150 gr tuna fish, 50 gr bran flour (treatment 3). The organoleptic test assessment was carried out by 25 untrained panelists. The results showed that the nuggets preferred by the panelists in terms of color, texture, physical appearance and taste were treatment 1, namely 150 gr tuna and 200 gr rice bran flour. From the results of the organoleptic/hedonic tests that have been carried out, it can be concluded that the treatment sample 1 was more in demand by the panelists with the highest average number of 3.62. As for the treatment sample 3, the panelists were less interested in the average number of 2.15. It is necessary to do research on the nutritional content in tuna bran flour. Keywords: Bran Flour, Mackarel Tuna, Organoleptic Test  ABSTRAK Nugget adalah salah satu makanan olahan yang terbuat dari daging. Nugget yang berbahan dasar daging ikan memiliki nilai zat gizi yang tinggi. Ikan memiliki nilai protein yang cukup dibanding hewani lainnya. Ikan tongkol mengandung antioksidan tinggi yang sangat baik buat mencegah perkembangan kondisi seperti penyakit jantung, diabetes, kanker, dan gangguan autoimun tertentu. Bekatul yaitu hasil lain dari proses penggilingan padi, yang dimana mengandung nilai gizi yang bermacam-macam seperti karbohidrat, protein, dan juga lemak. Selain itu terdapat asam lemak bebas yang mampu menurunkan kolestrol pada tubuh. Penelitian ini bersifat eksperimental dengan rancangan acak lengkap (RAL) menggunakan 3 perlakuan. Jenis perlakuan pada penelitian ini adalah penambahan ikan tongkol 150 gr dengan tepung bekatul 200 gr (perlakuan 1), ikan tongkol 150 gr, tepung bekatul 100 gr (perlakuan 2), ikan tongkol 150 gr, tepung bekatul 50 gr (perlakuan 3). Penilaian uji organoleptik dilakukan oleh 25 subjek panelis tidak terlatih. Hasil penelitian menunjukkan bahwa nugget yang disukai panelis dari segi warna, tekstur, oenampilan fisik dan rasa adalah perlakuan 1 yaitu ikan tongkol 150 gr dan tepung bekatul 200 gr. Dari hasil uji organoleptik/hedonik yang telah dilakukan dapat disimpulkan bahwa sampel perlakuan 1 lebih banyak diminati oleh para panelis dengan jumlah rata-rata tertinggi yaitu 3,62. Sedangkan untuk sampel perlakuan 3 lebih sedikit diminati oleh para panelis dengan jumlah rata-rata terendah yaitu 2,15. Perlu dilakukannya penelitian terhadap kandungan gizi terhadap nugget ikan tongkol tepung bekatul. Kata Kunci: Ikan Tongkol, Tepung Bekatul, Uji Organoleptik
Co-Authors Alfira Alfira Arifatul Aini Asnawi Deswita Apriliya Dhita Lutfiah Dwene Nur Gianing Egi Regi Prayoga Fauziah Nasution Fina Indryanti Harahap Fitriani Pramita Gurning Hana Nafisah Inayah Rizki Khaesarani Indi Anggesti Irfan Rahmanu Jumatun Riskinandiya Lita Sri Andayani Mayang Pranita Monica Situmeang Muhammad Khahfi Zuhanda Muhammad Siddik Sinaga Mutiara Hafidzah Tri Haryani Nanda Novita Nisa Ardana Ardana Nur A’yuni Nurhayati Nurhayati Oslida Martony Petti Sitti Fatimah Reni Agustina Harahap Sonya Liani Nasution Sri Wahyuni Susilawati Susilawati Tya Mai Lina Utami, Tri Niswati Widya Sasmita Yuan Anisa Yuri Widiantho Zuhrina Aidha