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Aef Permadi
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Journal : Jurnal Airaha

 1 
Children's Responses to the Addition of Indian Scad (Decapterus russelli) Fish Protein Concentrated and Flavor to Traditional Food Antonius Kurniawan; Aef Permadi; Agus Heri Purnomo
Jurnal Airaha Vol 9 No 01: June 2020
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.228 KB) | DOI: 10.15578/ja.v9i01.165

Abstract

Nutrition improvement efforts are by providing additional food in addition to food eaten daily with the aim of restoring nutrition and health for children aged 3-6 years. Additional food can be local or factory food. The purpose of this study was to determine the response of children to traditional food with a gapit cake with the addition of indian scad (decapterus russelli) protein concentrated and flavor with sensory value analysis. The data design and analysis used are completely randomized design, analysis data with Kruskall wallis method. Using sensory parameters applied through hedonic tests, the determination of the best formula was carried out involving 30 panelists of untrained 3-6 years old children from 3 regions in Blora District. Research result organoleptic test of fresh indian scad fish averaged 7.204-7.548 and floating fish protein concentrate produced 33% of the raw material weight of fresh fish. The results of chemical tests on the protein concentrate of indian scad fish are water content of 10.27%, ash content of 6.21%, fat content of 2.33%, protein content of 45.38%, carbohydrate content of 35.81%. The best organoleptic test result for the gapit cake formula is the addition of 10% concentration of indian scad fish FPC and 0.3% durian flavor which is preferred by children aged 3-6 years in Blora area with an average organoleptic odor value of 1.96, taste 1.97, colour 1.97, and texture 1.93 approach the like score 2. Nutrition-wise, the product has the composition of 7.29 % moisture, 0.85 % ash, 12.88 % protein, 5.36 % fat, and 35.81 % carbohydrate.
Co-Authors Achmad Poernomo Achmad Poernomo Adi, Catur Pramono Afifah, Rufnia Ayu Agus Heri Purnomo Agus Heri Purnomo AGUSTIN, ANIS Anasri Tanjung Andi Perdana Gumilang Angky Soedrijanto Antonius Kurniawan Anugerah Anugerah Aripudin Aripudin Asriani Asriani Asriani Bertiantono, Anugrah Daniel R. Monintja Devi Wulansari Dharmayanti, Niken Diah Ayu Sri Utami Dita Ambar Kartika Apriani Farida Ariyani Fatahuddin Fatahuddin Ghayah Fattaah Sya Handoko, Yudi Prasetyo Hari Eko Irianto Heny Budi Purnamasari Heny Budi Purnamasari I Ketut Sumandiarsa Ilyasha, Adjeng Destri Illa Jaulim Sirait Ketut Sumandiarsa Latifa, Dian M. Chotim Masengi, Simson Maulani, Aghitia Mita Wahyuni Niken Dharmayanti Nofi Sulistyo Rini Norma Aprilia Fanni Nova Herliza Nur Afifah Nur Hidayah Nur Hidayah Nur Hidayah Nurbani, Siti Zachro Panjaitan, Pola Sabar Tumohom Prasetyati, Sukma Budi Purnamasari, Henny Budi Putri, Nanda Anggiani Randi B.S. Salampessy Randi B.S. Salampessy Randi Bokhi S. Salampessy Resmi R Siregar Resmi R Siregar Resmi Rumenta Siregar Rufnia Ayu Afifah Safaruddin, Chotim Salampessy, Randi Bokhy S. Samawi, Ogi Ahmad Sayuti, Mohammad Simson Masengi Sipahutar, Yuliati H. Siregar, Resmi Rumenta Siregar, Resmi Ruminta Siswahyuningsih, Sri Siti Zachro Nurbani Soeharso, Agusta Putri Balqis Linda Sri Siswahyuningsih Sumandiarsha, I Ketut Sunarya Sunarya Taryoto, Andin H Teuku Muamar Indra Akbarsyah Trisna Ningsih Waluyo Waluyo Waluyo Waluyo Widi Astuti Wijaya, Virgian Mega Yuliandri, Rahmat Yuliati H Sipahutar Yuliati H. Sipahutar