Jajanan Sehat Dan Kaya Kalsium Untuk Keluarga: Subtitusi Tepung Bandeng Presto Sebagai Bahan Kastangel

Abstract

Ikan bandeng merupakan budidaya perikanan air payau di Indonesia. Ikan bandeng dapat diolah menjadi beraneka makanan olahan, seperti bandeng duri lunak, pepes bandeng, otak-otak bandeng, dan produk hasil olahan lainnya. Kandungan nutrisi bandeng duri lunak relatif tinggi untuk mencukupi kebutuhan gizi masyarakat dengan harga relatif terjangkau. Kandungan gizi pada tepung bandeng presto tersebut dijadikan subtitusi dalam pembuatan kastangel. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan kualitas kastangel subtitusi tepung bandeng presto, untuk mengetahui tingkat kesukaan masyarakat dan untuk mengetahui kandungan kalsium dan protein dengan prosentase 0%, 10%, 20%, dan 30% ditinjau dari aspek warna, aroma, aroma bandeng presto, dan tekstur.Tujuan penelitian ini adalah untuk mengetahui kualitas kastangel hasil eksperimen ditinjau dari kualitas inderawi, tingkat kesukaan masyarakat serta kandungan protein dan kalsium. Metode penelitian yang digunakan analisis varian (Anava) one way, dan dilanjutkan uji Tukey apabila ada perbedaan kualitas inderawi pada produk, uji kesukaan menggunakan deskriptif prosentase untuk mengetahui tingkat kesukaan masyarakat, uji Laboratorium untuk mengetahui kandungan gizi protein dan kalsium. Hasil penilitian menunjukan bahwa terdapat perbedaan kualitas inderawi pada indikator aroma bandeng presto dan tekstur dengan nilai signifikan kurang dari 0,05. hasil uji kesukaan Sampel yang disukai masyarakat 0%, 10% dan 20% dengan prosentase (55,75%, 55,25%, dan 52,9%). Hasil uji laboratorium kandungan kalsium dan protein Sampel kastangel subtitusi tepung bandeng presto 30% (13,83%,:5,42%), 20% (11,36%:3,66%), 10% (9,60%: 2,33%), 0% (8,26:0,49%). 
 Kata Kunci : Kastangel, Tinggi Kalsium, Tepung bandeng presto
 
 Healthy and Calcium Rich Snacks for Family: Subtitution Flour Bandeng Presto as Composition of Kastangel
 Abstract
 Milkfish is brackish water aquaculture in Indonesia. Milkfish can be processed into a variety of processed foods, such as soft thorns, milkfish, milk brains, and other processed products. The nutrient content of soft thorns is relatively high to meet the nutritional needs of the people at relatively affordable prices. The nutritional content of presto milkfish flour is used as a substitution in the making of kastangel. The purpose of this study was to determine differences in the quality of presto milkfish substitution castor, to determine the level of community preference and to determine the content of calcium and protein with a percentage of 0%, 10%, 20%, and 30% in terms of aspects of color, aroma, milkfish aroma presto, and texture. The purpose of this research is to find out the quality of the castellated experimental results in terms of sensory quality, people's favorite level and protein and calcium content. The research method used is one way analysis of variance (ANAVA), and Tukey test is continued if there is a difference in the sensory quality of the product, the preference test uses descriptive percentages to determine the level of community preference, Laboratory tests to determine the nutritional content of protein and calcium. The results of the study indicate that there are differences in sensory quality on the presto milkfish aroma and texture indicators with a significant value less than 0.05. Preferred test results The samples favored by the community are 0%, 10% and 20% with percentages (55.75%, 55.25% and 52.9%). Laboratory test results of calcium and protein content Samples of castor substitution presto milkfish flour 30% (13.83%:5.42%), 20% (11.36%:3.66%), 10% (9.60%:2,33%), 0% (8.26:0.49%).
 Keywords: bandeng presto flour, high calcium, kastangel

Consumer Acceptance of "Pie Susu" with Variations of Cocoa Skin Substitution For Bali Souvenirs (Culinary)

“…Because formula C obtains an intermediate level of preference between very much like and very like. The texture gives a pressure impression that can be felt using the mouth and felt when bitten, chewed, swallowed, or touched using the sense of touch, namely the finger [15]. So that the texture in formula C with the substitution of 5% cocoa husk flour is preferable to other formulas because it has the same texture as pie in general.…”

“…The main cause of the color difference is the amount of use of cocoa husk flour, so if you use more cocoa husk flour, it will give a more brown color effect. Although color preferences vary, attractive colors can arouse consumers' appetite to buy or taste food products [15]. Cocoa husk, like cocoa beans, can be a functional food because it has several nutritional advantages that are beneficial for health, including antioxidant, anti-cancer, anti-diabetic, anti-hypertensive, anti-inflammatory, relieving stress, preventing dental caries, anti-diabetes, antihypertensive, anti-inflammatory, and healthy heart [7].…”

Pengaruh Kualitas Produk, Harga dan Lokasi terhadap Keputusan Pembelian Kerang Hijau (Perna viridis L.)

“…Hal ini dikarenakan kerang hijau di Kecamatan Gunung Jati yang baru saja dipanen oleh para nelayan langsung mereka jual kepada konsumen sehingga kerang hijau masih dalam kondisi segar. Menurut Putri & Kasih (2020)…”

Pembuatan Snack Bar Tepung Kacang Merah (Phaseolus Vulgaris L.) Dan Kacang Tanah (Arachis Hypogaea L) Sebagai Alternatif Camilan Pelancar Asi

“…Tekstur adalah sensasi tekanan yang dapat dirasakan didalam mulut dan dirasakan saat digigit, dikunyah, ditelan dan perabaan. Tekstur makanan dapat membangkitkan minat konsumen, jika bentuk makanan kurang baik maka minat konsumen terhadap makanan tersebut akan berkurang (Putri & Kasih, 2020).…”