Uji Organoleptik Dan Kandungan Gizi Bakso Ikan Tuna (Thunnus Sp.) Dengan Penambahan Tepung Labu Kuning (Cucurbita Moschata Durch)

KOBESI, Hilda Elma Linda (2020) Uji Organoleptik Dan Kandungan Gizi Bakso Ikan Tuna (Thunnus Sp.) Dengan Penambahan Tepung Labu Kuning (Cucurbita Moschata Durch). Undergraduate thesis, Unika Widya Mandira.

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Abstract

Pumpkin (Cucurbita moschata Durch) is one of the agriculture commodities that has a role in the health sector such as antioxidants for anti-aging, preventing degenerative diseases, and has a fiber, vitamin and carbohydrate content. Yellow pumpkin can be processed into raw materials such as flour. This study aimed to determine the organoleptic test result and nutritional content of fish meatball by adding pumpkin flour. This study used a Completely Randomized Design (CRD) to determine the addition of pumpkin flour to the organoleptic properties and nutritional content of tuna meatballs. Organoleptic tests were performed to determine the level of panelist preference for color, smell, texture and taste. Nutrient content testing included fats and proteins using the Soxhlet method and the Kjedahl method. There were four treatments and five replications. The treatments consisted of P1 (control), P2 (100g yellow pumpkin flour), P3 (200g yellow pumpkin flour), P4(300g yellow pumpkin flour). Data analysis included organoleptic test and nutrient test (fat and protein) which was done by univariate analysis, which was facilitated with open source SPSS version 19. Organoleptic test result on fish meatballs received different ratings from panelists where fish meatball without the addition of pumpkin flour were are preferred. But of the three treatments with the addition of yellow pumpkin flour the panelist tended to prefer the P2 treatment (meatballs with the addition of 100 grams of pumpkin flour). The results of the data analysis of the nutritional content of the four fish meatball treatments showed that the fat content produced was relatively constant with the addition of pumpkin flour. The results of the analysis of protein nutrient content in fish meatballs showed that fish meatballs with the addition of 300gr pumpkin flour had the highest protein content of 9,1% and the lowest protein content was found in fish meatballs without the addition of pumpkin flour by 8,87%.

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