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NimG1H013042
NamamhsTIARA KHARISMA DEWI
Judul ArtikelPENGEMBANGAN NUGGET TINGGI PROTEIN UNTUK PENDERITA AUTIS DENGAN VARIASI JENIS IKAN DAN PENGGUNAAN MOCAF (Modified Cassava Flour) SEBAGAI BAHAN PENGISI ALTERNATIF
AbstrakLatar Belakang: Penderita autis dianjurkan untuk diet Gluten Free dan Casein Free (GFCF) yang dapat menambah asupan zat gizi terutama protein. Penelitian ini bertujuan untuk mendapatkan alternatif makanan bagi penderita autis berupa nugget berbasis ikan lele atau ikan nila dan mocaf dengan kadar protein tinggi dan organoleptik yang disukai. Metode: Penelitian eksperimental ini menggunakan metode Rancangan Acak Kelompok (RAK). Terdapat 2 faktor yang diteliti yaitu: Jenis ikan (S) (S1) Ikan lele, (S2) Ikan Nila, dan Proporsi Ikan : Mocaf (P), (P1) 90% : 10%; (P2) 80% : 20%; (P3) 70% : 30% (P4) 60% : 40%. Terdapat 8 kombinasi yang diulang 3 kali sehingga diperoleh 24 percobaan. Analisis variabel kimia menggunakan uji F (95%) dilanjutkan dengan Duncan Multiple Range Test (DMRT) 5%. Analisis variabel organoleptik dianalisis menggunakan Uji Friedman dilanjutkan Uji Banding Ganda pada taraf 5%. Kombinasi perlakuan terbaik menggunakan Uji Indeks Efektifitas. Hasil Penelitian: Perlakuan terbaik adalah S1P1 (jenis ikan lele 90% : 10% mocaf ) kandungan energi sebesar 274 kkal/100g dengan nilai rata-rata kadar air 30,09%bb, kadar abu 3,14%bb, kadar protein 10,43%bb, kadar lemak 1,28%bb, kadar karbohidrat by difference 55,20%bb, warna 5,5 (kuning keputihan), bau amis 3,4 (sedikit tidak amis dan tidak harum), tekstur 5,4 (sedikit empuk), flavor 5,0 (sedikit enak), dan kesukaan 5,0 (sedikit suka). Kesimpulan: Perlakuan terbaik adalah S1P1 (jenis ikan lele 90% : 10% mocaf ) memberikan persen (%) kecukupan protein penderita autis sebanyak 24-46%. Kata kunci: Penderita Autis, Nugget, Ikan Lele, Ikan Nila
Abstrak (Inggris)Background: High protein and gluten-casein-free diet are recommended for autism patients. This study aimed to obtain the alternative food for autistic patients in form of nuggets based on catfish or nila fish (Oreochromis niloticus) with mocaf which contain high protein and organoleptic that preferred. Methods: This experimental study used a randomized block design (RAK) method. There were 2 factors that had been studied in this research: type of the fish (S); (S1) catfish, (S2) Nila fish, and proportion of the fish: Mocaf (P), (P1) 90% : 10%; (P2) 80% : 20%; (P3) 70% : 30% (P4) 60%:40%. There were 9 combination that repeated 3 times resulted 24 experiments. The chemical variables data was analyzed by using F test at 95% confidence level and continued with Duncan's Multiple Range Test (DMRT) at 5% level. Analysis of organoleptic variable was analyzed using Friedman test and continued with Double Appeal Test at 5% level, the best combination used effectivity index test. Result: The best treatment was a combination of S1P1 nugget (type of catfish meat 90%: 10% mocaf flour) with 274 kkal/100g energy in it and the average level of water was 30.09%bb, 3.14%bb level of ash, 10.43%bb level of protein 1.28%bb level of fat, 55.20%bb carbohydrates by difference, the colour was 5.5 (whitish yellow), fishy smell was 3.4 (slightly not fishy and not fragrance), texture was 5.4 (slightly tender), flavor was 5.0 (slightly delicious), and preference was 5.0 (slightly likes). Conclusion: Selected fish nuggets cannot meet the standar quality of nugget that government made yet, but 4 pieces of the nugget could meet the standar quality of nugget that have been made and fulfill 24-46% the protein requirement of the autism patient. Keywords: Autism patients, nugget, catfish, nila fish
Kata Kunci Penderita Autis, Nugget, Ikan Lele, Ikan Nila
Nama Pembimbing 1Indah Nuraeni S.TP.,M.Sc
Nama Pembimbing 2Friska Citra Agustia S.TP.,M.Sc
Tahun2018
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