<![CDATA[Siomay merupakan produk olahan sejenis dimsum yang biasanya terbuat dari bahan baku daging ayam yang dihaluskan, kemudian dibungkus dengan kulit pangsit. Seiring kebutuhan tubuh akan zat gizi yang meningkat, maka dilakukan pengkayaan untuk menghasilkan produk pangan yang memiliki kandungan lebih seimbang. Selain itu, supaya menghasilkan produk pangan yang memiliki tekstur yang padat dan kompak. Pengkayaan tersebut dapat diperoleh dari ikan kembung berupa protein dan penambahan sayuran bayam merah yang kaya serat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bayam merah (Amaranthus tricolor L.) terhadap fisikokimia dan organoleptik produk siomay ikan kembung (Rastrelliger sp.). Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dengan 5 kali ulangan. Perlakuan pada penelitian ini berupa siomay ikan kembung yang diberi penambahan bayam merah, yaitu P0 (0%), P1 (5%), P2 (10%), dan P3 (15%). Hasil penelitian menunjukkan penambahan bayam merah berpengaruh terhadap fisikokimia dan organoleptik siomay ikan kembung. Nilai fisikokimia terbaik didapat pada penambahan bayam merah 5% dengan nilai rata-rata kadar protein 5,35%, kadar lemak 2,29%, kadar air 44,96%, kadar abu 1,31%. Siomay ikan kembung dengan penambahan bayam merah berpengaruh nyata terhadap hasil uji analisis tekstur dan oragnoleptik yang menunjukkan nilai signifikasi (P<0,05). Siomay is a processed product similar to dimsum which is usually made from ground chicken meat, then wrapped in wonton skin. As the body's need for nutrients increases, enrichment is carried out to produce food products that have a more balanced content. Apart from that, to produce food products that have a dense and compact texture. This enrichment can be obtained from mackerel fish in the form of protein and the addition of red spinach which is rich in fiber. This research aims to determine the effect of adding red spinach (Amaranthus tricolor L.) on the physicochemistry and organoleptics of mackerel (Rastrelliger sp.) dumpling products. This research was conducted using a Completely Randomized Design (CRD) consisting of four treatments with 5 replications. The treatment in this study was mackerel dumplings with the addition of red spinach, namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%). The results showed that the addition of red spinach had an effect on the physicochemical and organoleptic properties of mackerel fish dumplings. The best physicochemical values were obtained by adding 5% red spinach with an average value of protein content of 5.35%, fat content of 2.29%, water content of 44.96%, ash content of 1.31%. Mackerel dumplings with the addition of red spinach had a significant effect on the results of texture and oragnoleptic analysis tests which showed significant values (P<0.05).]]>
