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All Journal Amerta Nutrition International Journal of Eco-Innovation in Science and Engineering (IJEISE)
Ifwarisan Defri
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Other

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Penambahan Tepung Ikan Teri (Stolephorus spp) dan Pengenyal Terhadap Kadar Mineral Mikro Bakso Ikan Tongkol (Euthynnus affinis) Yunita Satya Pratiwi; Hadi Munarko; Ifwarisan Defri; Abdul Azis Akbar; Nadia Shoukat
Amerta Nutrition Vol. 6 No. 1 (2022): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1.2022.82-90

Abstract

Latar Belakang: Stunting pada balita merupakan masalah gizi yang masih banyak terjadi di Kabupaten Jember dengan prevalensi sebesar 37,94% pada tahun 2021. Masalah ini dapat ditanggulangi dengan diversifikasi pengolahan pangan berbahan dasar ikan tongkol (Euthynnus affinis) yang jumlahnya melimpah di Kabupaten Jember. Bakso ikan tongkol diberi perlakuan pengenyal dan diperkaya dengan tepung ikan teri (Stolephorus spp) yang kaya akan mineral mikro yang berpotensi meningkatkan imunitas balita stunting. Tujuan: Menganalisis pengaruh tepung ikan teri dan pengenyal terhadap kadar mineral mikro bakso ikan tongkol. Metode: Penelitian menggunakan pre dan post test dengan rancangan acak kelompok. Rancangan percobaan yang digunakan adalah rancangan acak kelompok faktorial 3x3 dengan 3 kali ulangan. Perlakuan meliputi penambahan tepung ikan teri (0%, 18% dan 35%), dan pengenyal (tanpa pengenyal, karagenan, dan sodium tripolyphosphate (STTP)). Sampel terdiri dari kelompok perlakuan berjumlah 24 dan kelompok kontrol berjumlah 3. Mineral mikro yang diukur adalah besi, yodium dan selenium. Data dianalisis dengan Two-way Variance of Analysis (ANOVA).Hasil: Bakso ikan tongkol tanpa perlakuan menunjukkan kadar besi 31,72 ± 0,05 mg/100 g, yodium 2,31 ± 0,03 µg/100 g dan selenium 1,69 ± 0,20 µg/100 g.Kesimpulan: Penambahan tepung ikan teri atau pengenyal atau interaksi keduanya berpengaruh signifikan terhadap peningkatan kadar mineral mikro bakso ikan tongkol.
Chemical Characteristics of Banana-Blueberry Velva Product with Various Concentrations of Carboxymethyl Cellulose (CMC) Yolandra Hibatullah Isnaini; Ifwarisan Defri; Jariyah
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 3 No. 2 (2022): IJEISE
Publisher : International Journal of Eco-Innovation in Science and Engineering (IJEISE)

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Abstract

The aim of this research was to analyze the chemical characteristics of Velva products from the mixture of bananas and blueberries with the addition of CMC. This study used a two-factorial completely randomized design with the first factor being the proportion of bananas and blueberries (40:60, 50:50 and 60:40). The second factor was concentration of CMC (0.1, 0.3 and 0.5%). Chemical analysis in this research included total acid, vitamin C, antioxidant activity, crude fiber content, protein, and fat. The data were analyzed by ANOVA using SPSS version 26 with Duncan Multiple Range Test at 5 % probability level. The best results based on the best chemical characteristics were obtained in the treatment of banana and blueberry proportions of (40:60) and CMC concentration of (0.5%) which had characteristics 0.613% total acid, 7.627 mg/100g vitamin C, 42.893% antioxidant activity, 4.450% crude fiber, 3.657% protein and 0.127% fat.
Co-Authors Abdul Azis Akbar Hadi Munarko Jariyah Nadia Shoukat Yolandra Hibatullah Isnaini Yunita Satya Pratiwi