Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera L.) Terhadap Uji Organoleptik dan Nilai Gizi Somay Ikan pada Jajanan Sehat untuk Anak

Abstract

ABSTRACTThis study aimed to determine the effect of Moringa leaf (Moringa oleifera L) flour addition on the organoleptic characteristics and nutritional values of fishcakes as healthy snacks for children. This study used a completely randomized design (CRD) with five treatments of Moringa leaf flour substitution, namely S0 (0 g), S1 (3 g), S2 (6 g), S3 (9 g), and S4 (12 g). Data were analyzed using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) with a 95% confidence level (α=0.05). The results show that the addition of Moringa leaf flour to fishcakes had a very significant effect on increasing the organoleptic test of color, aroma, and taste as well as a significant effect on increasing the organoleptic test of the texture. The organoleptic assessment show that the most preferred product was the S1 formulation (3 g Moringa leaf flour, 97 g tapioca flour, 100 g fish meat) with average preference scores of color, aroma, taste, and texture reaching 3.41 (slightly like), 3.52 (like), 3.32 (slightly like), and 3.25 (slightly like), respectively. The nutritional value of the S1 product shows that it contained 53.68% water, 0.91% ash, 20.46% fat, and 4.60% protein. The fishcakes with the addition of Moringa leaf flour was acceptable (preferred) by the panelists and met the national standard of SNI 01-7756-2013 for water, ash, fat, and protein contents. Keywords: Moringa leaf flour, fish meat, fishcakes.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan tepung daun kelor (Moringa oleifera L) terhadap nilai organoleptik dan nilai gizi, somay ikan pada jajanan sehat untuk anak. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu substitusi tepung daun kelor yaitu (S0 = 0 g, S1 3 g, S2 = 6 g, S3 = 9 g dan S4 = 12 g). Analisis data dilakukan dengan metode analysis of variance (ANOVA) dengan uji lanjut Duncan’s multiple range test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor pada somay ikan yaitu perlakuan S1 (penambahan tepung daun kelor 3 g) berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan berpengaruh nyata terhadap tekstur somay ikan. Berdasarkan penilaian organoleptik terdapat pada formulasi S1 ( tepung daun kelor 3 g, tepung tapioka 97 g, daging ikan 100 g) dengan skor penilaian terhadap uji organoleptik warna sebesar 3,41 (agak suka), aroma sebesar 3,52 (suka), rasa sebesar 3,32 (agak suka), tekstur sebesar 3,25 (agak suka). Nilai gizi pada produk somay ikan terbaik meliputi kadar air sebesar 53,68 %, kadar abu sebesar 0,91 %, kadar lemak sebesar 20,46 %, dan kadar protein sebesar 4,60 %. Berdasarkan hasil penelitian, somay ikan dengan penambahan tepung daun kelor dapat diterima (disukai) oleh panelis telah memenuhi standar SNI 01-7756-2013 untuk kadar air, kadar abu, kadar lemak dan kadar protein.Kata kunci: Tepung Daun Kelor, daging ikan, somay