EVALUATION NUTRITION OF CINCALOK IN SUNGAI KAKAP VILLAGESUNGAI KAKAP DISTRICTS - zakaria, zakaria (Fakultas Pertanian Universitas Tanjungpura, 2018)
EVALUASI GIZI CINCALOK DI DESA SUNGAI KAKAP KECAMATAN SUNGAI KAKAPZakaria(1), Sulvi Purwayantie(2), Lucky Hartanti(2)(1)Mahasiswa Fakultas Pertanian dan (2)Staf Pengajar Fakultas Pertanian Universitas Tanjungpura ABSTRAK Cincalok merupakan salah satu produk hasil fermentasi rebon yang sudah cukup terkenal di Kalimantan Barat dan makanan tradisional. Penelitian ini bertujuan untuk mengetahui profil gizi yang terdapat pada produk cincalokyang ada di desa sungai kakap kecamatan sungai kakap. Desain penelitian ini menggunakan metode survey kemudian analisis inidilakukan di Laboratorium Teknologi Hasil Pertanian (THP) Fakultas Pertanian Universitas Tanjungpura Pontianak. Faktor perlakuan yang diuji adalah periode pembuatan cincalok dimana produksi dalam 1 bulan (I, II, III) diulang sebanyak 5 kali. Data yang di ukur: analisis proksimat (kadar air, abu, protein, lemak dan karbohidrat) dan kharakteristik total asam serta total garam. Hasil penelitian menunjukkan: kadar air 49,57 % - 53,10 %, kadar abu 10,22 % - 10,47 %, kadar protein 18,18 % - 19,26 %, kadar lemak 3,84 % - 4,20 %, kadar karbohidrat 16,56 % - 20,69 %, total asam 0,49 % - 0,65 %, total garam 9,59 % - 10,19 %. Kata kunci : Cincalok, Gizi, Rebon. EVALUATION NUTRITION OF CINCALOK IN SUNGAI KAKAP VILLAGESUNGAI KAKAP DISTRICTS Zakaria(1), Sulvi Purwayantie(2), Lucky Hartanti(2)(1) Students of Faculty of Agriculture and (2) Lecturer of the Faculty of AgricultureUniversity Tanjungpura ABSTRACT Cincalok is the one of fermented rebon product which is quite famous traditional food in West Kalimantan.This study aims to determine the nutritional profile in the product cincalok that exist in the Sungai kakap village sungai kakap district. The design of this study using the method of analysis conducted in the Laboratory of Agricultural Products Technology Faculty of Agriculture, University of Tanjungpura Pontianak.The treatment factor tested was the period of manufacture of cincalok where production in 1 month (I, II, III) was repeated 5 times.Proximate analysis (moisture content, ash, protein, fat and carohydrate) and total acid and total salt characteristics were measured. The results showed: water content 49.57 % - 53.10 %, ash 10.22 % - 10.47 %, protein 18.18 % - 19.26 %, fat 3.84 % - 4.20 %, carbohydrates 16.56 % - 20.69 %, total acids 0.49 % - 0.65 %, total salt 9.59 % - 10.19 %. Keywords: Cincalok, Nutrition, Rebon.