Pengaruh formulasi nugget kacang merah dan hati ayam terhadap kadar zat besi, kekerasan, dan organoleptik - Intan Listiani; Wiwik Wijaningsih; Ana Yuliah Rahmawati (University of Darussalam Gontor, 2022)
Background: The prevalence of anemia among adolescent girls in Indonesia has increased from 22,7% in 2013 to 32% in 2018. Prevention of anemia can be done by consuming high-iron products such as nuggets with local ingredients of chicken meat, a combination of red beans and chicken liver to meet iron needs. Objective: To determine the effect of the formulation of chicken nuggets combination of red bean and chicken liver on iron content, hardness, and sensory properties. Method: The experimental research design was a completely randomized design with 3 treatments with the ratio of chicken liver, red beans, and chicken meat, namely A(25gr:75gr:100gr); B(50gr:50gr:100gr); C(75gr:25gr:100gr); and control. The data collected were iron levels, hardness levels, hedonic test conducted on 15 moderately trained panelists. Fe data analysis using one way ANOVA with Tuckey, hardness was analyzed by one way ANOVA, and hedonic test using Friedman followed by Mann Whitney. Results: There were significant differences in the formulation of chicken nuggets with a combination of red bean and chicken liver on iron content (p=0,000), organoleptic except for color attributes, and there was no significant difference in texture or hardness (p=0,746). Conclusion: The recommended formula is formula C with a contribution of 35% iron, a hardness of 22,3 m/g/s, and a preference of 3,68 in the like categoryAbstrakLatar belakang: Prevalensi anemia remaja putri di Indonesia mengalami peningkatan dari tahun 2013 sebesar 22,7% hingga tahun 2018 sebesar 32%. Pencegahan anemia dapat dilakukan dengan mengonsumsi produk tinggi zat besi seperti nugget dengan bahan lokal daging ayam kombinasi kacang merah dan hati ayam untuk memenuhi kebutuhan zat besi. Tujuan: Mengetahui pengaruh formulasi nugget ayam kombinasi kacang merah dan hati ayam terhadap kadar zat besi, kekerasan, dan organoleptik. Metode: Desain penelitian eksperimental dengan Rancangan Acak Lengkap 3 perlakuan dengan rasio hati ayam, kacang merah, dan daging ayam yaitu A(25gr:75gr:100gr); B(50gr:50gr:100gr); C(75gr:25gr:100gr); dan kontrol. Data yang dikumpulkan yaitu kadar zat besi, tingkat kekerasan, uji hedonik yang dilakukan pada 15 panelis agak terlatih. Analisis data Fe menggunakan ANOVA one way dengan uji lanjutan Tuckey. Kekerasandianalisis dengan ANOVA one way, dan uji hedonik menggunakan Friedman dengan uji lanjut Mann Whitney. Hasil: Terdapat perbedaan nyata formulasi nugget ayam kombinasi kacang merah dan hati ayam terhadap kadar zat besi (p=0,000), organoleptic kecuali atribut warna, dan tidak terdapat perbedaan signifikan terhadap tekstur atau kekerasan (p=0,746). Simpulan: Formula yang direkomendasikan yaitu formula C dengan sumbangan zat besi sebanyak 35%, kekerasan 22,3 m/g/s, dan kesukaan sebesar 3,68 dengan kategori suka.