Nurul, Hekmah (2022) Perbedaan Kandungan Protein, Zink, dan Tingkat Kesukaan Bakso Ikan Gabus (Channa Striata) Sebagai Makanan Selingan Balita. [SHB e-Journal]

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Abstract

Snakehead fish is a local food that is high in protein and zinc. Snakehead fishballs are expected to be an alternative snack for toddlers. The purpose of this study was to determine differences in protein, zinc, and acceptability of snakehead fishballs (Channa Striata) as a snack for toddlers. The research method is using a completely randomized design (CRD) with 4 treatments and 3 replications. The research instrument was the protein content test using the Kjeldahl method, the zinc content test using the titrimetric method, and acceptance using the preference test. The results showed that the protein content of snakehead fishballs and tapioca flour was F0 (8.44 g), F1 (6.6 g), F2 (5.78 g), F3 (5.26 g). Zinc mineral content in snakehead fishballs and tapioca flour was F0 (3.12 mg), F1 (2.22 mg), F2 (2.09 mg), F3 (1.50 mg). The acceptability of snakehead fishballs and tapioca flour were the most desirable for color F0 (3.4%), aroma F0 (3.1%), taste F0 (3.2%), texture F0 (3.1%). The proportions of snakehead fish and tapioca flour had differences in protein content in meatballs with (p=0.000). The proportions of snakehead fish and tapioca flour had differences in zinc mineral content in meatballs with (p=0.000). There is a difference in the proportion of snakehead fish and tapioca flour on the acceptability of fishballs. Snakehead fishballs and tapioca flour can be used as snacks to prevent stunting toddlers by consuming snakehead fishballs. The most desirable treatment for nutrients and acceptability (De Garmo test) is at F0 as many as 3 pieces with a weight of 10 g snakehead fishballs for meet protein and zinc nutrition

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