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Low Fat High Protein Sosis Berbahan Dasar lawi-lawi (Caulerpa racemosa) sebagai Inovasi Kuliner Sehat Khas Makassar dan Makanan Alternatif bagi Anak Penderita Obesitas

Hasanuddin Student Journal · Vol. UME No. MOR (2017) · hlm. 50–55

ISSN
2579-7867, 2579-7859
Terbit
2017-06-21
Penerbit
Hasanuddin University
Bahasa
en

Abstrak

South Sulawesi has great potential of marine resources. This makes the commodity of the sea as one of the mainstay sources of local revenue in South Sulawesi. Riskesdas 2013 results show that the incidence of obesity among the main children at the age of 5-12 years reached a percentage of 18.8%. Seaweed C. racemosa is a food rich in protein and amino acids, rich in soluble or insoluble fiber, and low in fat, so it has the potential to be processed into an alternative food for obese people. One type of processed foods that children favor today is the sausage. Sausages are generally made from beef or chicken meat. Accordingly, it is developed innovation of sausage products made from seaweed Caulerparacemosa as an alternative food of obese people as well as a healthy culinary typical of Makassar, South Sulawesi, which is rich in fiber but low in fat. This research is conducted by the stages of sausage formulation and then the product is tested by organoleptis and hedonic. From this research, it can be concluded that the best Low Fat High Protein sausage formulation is the 2nd formula (F2) with the main composition of tapioca substitution of lawi-lawi (Caulerparacemosa) porridge, as compared to F1 with lawi-lawi powder composition (Caulerparacemosa). The panelist's favorite presentation in general is F1: 65%; F2: 75%, and protein content of F1: 3,87%; F2: 3.93%, and fat content of F1: 5.02%; F2: 7.89%.Keywords: Lawi-lawi, Caulerparacemosa, sausage, obesity

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  • Hasanuddin University
  • Universitas Halu Oleo
  • State University of Semarang
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Sahidin SahidinAfiliasi tidak diketahui4
Rini HamsidiAfiliasi tidak diketahui2
Asrul SaniAfiliasi tidak diketahui2
Suryani SuryaniUniversitas Halu Oleo2
Fadhliyah MalikAfiliasi tidak diketahui2
Mentarry BafadalAfiliasi tidak diketahui2
Nur Illiyyin AkibAfiliasi tidak diketahui1
RAHMANPIU RAHMANPIUAfiliasi tidak diketahui1
Dian AriastikaAfiliasi tidak diketahui1
Henny KasmawatiUniversitas Halu Oleo1
Nur RahmayaniAfiliasi tidak diketahui1
Fahria Nadiryati SadimantaraUniversitas Halu Oleo1
Gusti Ray SadimantaraAfiliasi tidak diketahui1
Jumriani JumrianiHasanuddin University1
Rahmat MuliadiAfiliasi tidak diketahui1
Muhammad Israwan AzisAfiliasi tidak diketahui1
Muzuni MuzuniAfiliasi tidak diketahui1
Adryan FristiohadyAfiliasi tidak diketahui1
Vica AspadiahAfiliasi tidak diketahui1
Rina AndrianiAfiliasi tidak diketahui1
Rizky Barkah RamadhaniAfiliasi tidak diketahui1
Puspita SariAfiliasi tidak diketahui1
Muhammad Syukri SadimantaraUniversitas Halu Oleo1
SRI WAHYUNIHasanuddin University1
Marsha Savira Agatha PutriAfiliasi tidak diketahui1
Mufid DahlanAfiliasi tidak diketahui1
Anik FadlilahState University of Semarang1
Sani RusminahAfiliasi tidak diketahui1
Muhammad Chusnul KhitamAfiliasi tidak diketahui1
Fajriyah Kurnia LailiAfiliasi tidak diketahui1
Baru SadarunUniversitas Halu Oleo1
Muhammad Hajrul MalakaAfiliasi tidak diketahui1
Faichal BennyAfiliasi tidak diketahui1
Muhammad FadhillahAfiliasi tidak diketahui1
Yahya ThamrinHasanuddin University1
M Furqaan NaiemHasanuddin University1
Annita Vury NurjunitarAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/jt/oai, pertama di-harvest 4 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Low Fat High Protein Sosis Berbahan Dasar lawi-lawi (Caulerpa racemosa) sebagai Inovasi Kuliner Sehat Khas Makassar dan Makanan Alternatif bagi Anak Penderita Obesitas</dc:title>
	<dc:creator xml:lang="en">Mukarramah, Mukarramah</dc:creator>
	<dc:creator xml:lang="en">Wahyuni, Wahyuni</dc:creator>
	<dc:creator xml:lang="en">Emilia, Emilia</dc:creator>
	<dc:description xml:lang="en">South Sulawesi has great potential of marine resources. This makes the commodity of the sea as one of the mainstay sources of local revenue in South Sulawesi. Riskesdas 2013 results show that the incidence of obesity among the main children at the age of 5-12 years reached a percentage of 18.8%. Seaweed C. racemosa is a food rich in protein and amino acids, rich in soluble or insoluble fiber, and low in fat, so it has the potential to be processed into an alternative food for obese people. One type of processed foods that children favor today is the sausage. Sausages are generally made from beef or chicken meat. Accordingly, it is developed innovation of sausage products made from seaweed Caulerparacemosa as an alternative food of obese people as well as a healthy culinary typical of Makassar, South Sulawesi, which is rich in fiber but low in fat. This research is conducted by the stages of sausage formulation and then the product is tested by organoleptis and hedonic. From this research, it can be concluded that the best Low Fat High Protein sausage formulation is the 2nd formula (F2) with the main composition of tapioca substitution of lawi-lawi (Caulerparacemosa) porridge, as compared to F1 with lawi-lawi powder composition (Caulerparacemosa). The panelist's favorite presentation in general is F1: 65%; F2: 75%, and protein content of F1: 3,87%; F2: 3.93%, and fat content of F1: 5.02%; F2: 7.89%.Keywords: Lawi-lawi, Caulerparacemosa, sausage, obesity</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2017-06-21</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/jt/article/view/1445</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Student Journal; VOLUME 1 NOMOR 1, JUNI 2017; 50-55</dc:source>
	<dc:source>2579-7867</dc:source>
	<dc:source>2579-7859</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/jt/article/view/1445/1102</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2017 Hasanuddin Student Journal</dc:rights>
</oai_dc:dc>