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All Journal CEMARA JFMR (Journal of Fisheries and Marine Research) Khadimul Ummah Journal of Social Dedication Agroindustrial Technology Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat GERVASI: Jurnal Pengabdian kepada Masyarakat Proceeding of Conference on Islamic Management, Accounting, and Economics Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Indonesia Sosial Sains Jurnal Penelitian Chanos Chanos
Tian Nur Ma’rifat
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Neuroscience Physics Public Health Social Sciences Other

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Improving Nutritional Profile and Consumer Acceptance of Siomay Stuffing Through Integration of Mackerel Meat (Rastrelliger SP.) and Yellow Potato Flour (Solanum Tuberosum L.) Sukoso, Sukoso; Kartikaningsih, Hartati; Ma’rifat, Tian Nur; Alif, Muhammad Rizki Mas
Jurnal Indonesia Sosial Sains Vol. 5 No. 08 (2024): Jurnal Indonesia Sosial Sains
Publisher : CV. Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jiss.v5i08.1225

Abstract

Siomay, a popular Indonesian snack traditionally made with high-fat chicken or beef fillings, can be made healthier by using mackerel fish instead. This modification, combined with the addition of potato starch, aims to improve the nutritional profile of siomay while maintaining its appeal to consumers, as mackerel is both tasty and nutritious.  This study aims to improve the nutritional profile and consumer acceptance of siomay filling through the integration of mackerel meat and potato starch. Data were analyzed using a Completely Randomized Factorial Design with two factors (mackerel meat and potato starch) mixed in different proportions in the siomay filling dough. Parameters tested included nutritional composition (protein, fat, carbohydrate, fiber, and mineral), physicochemical properties (texture, color, and aroma), and consumer acceptance test using a hedonic scale. The results showed that the most preferred treatment was K2D2 (14g mackerel meat and 20g potato starch), which was 5.6±1.5. The nutritional content of the siomay filling preferred by the panelists increased (water 29.07 g, protein 12.89 g, fat 3.65 g, ash 3.41 g, sugar 1.35 mg, vitamin B1 0.26 mg). However, the carbohydrate content decreased to 50.98 g, compared to the content of siomay filling without the addition of yellow potato starch (56, 74 g). This study shows that mackerel flour and potato starch can potentially be used to improve the nutritional profile and consumer acceptance of siomay filling.
Co-Authors Ahmad Baiquni Fariz Azka aji, muhammad tri Alif, Muhammad Rizki Mas Anies Chamidah Arief Rahmawan Arief Rahmawan Astuti, Retno Tri Bancin, Cindy Maria Djamaluddin, Heder Eddy Suprayitno Eko Waluyo Emmanuelita Siburian Endy Suwondo Gorotomole, Muhammad Al Amin Gusti Randy Pratama Hardoko Hardoko Heder Djamaludin Hisyam Farchan Arifin Intan Yusuf Habibie Johanis, Johan Kartikaningsih, Hartati Keenan Abdurachman Putra Kusuma, Bayu La Choviya Hawa Langgeng Setyono, Langgeng Luketsi, Wendianing Putri Maya Sari Mubarok, Ahmad S.F.Q.R. Mubarok, Ahmad Syihab Fahmil QR Muhammad Muhammad Muhammad Rizki Mas Alif Novita Erma Kristanti Panjaitan, Mikchaell Alfanov Pardamean Perdana, Angga Wira Rahmi, Ainu Ridwan Efendi Romyun Alvi Khoiriyah, Romyun Alvi Sasmita, Bambang Budi Siswidiyanto Siswidiyanto Sjurjahady, Danica Alana Sukoso Sukoso Sulistiati, Titik Dwi Suprihatin, Febriyani Eka Tambunan, Jenny Ernawati Yufidasari, Hefti Salis