Kajian ikan sarden (sardinella sp) dengan suplementasi bayam merah (amaranthus tricolor I) sebagai makanan tambahan asupan kalsium - Putri, Sefanadia; Sejati, Nawasari Indah Putri; Ayu, Riska Nur Suci; Wahyuni, Endang Sri; Muliani, Usdeka; Cantika, Ervina (Published by: Indonesian Public Health-Observer Information Forum (IPHORR) Kerjasama dengan Persatuan Perawat Nasional Indonesia (PPNI), 2025)
Background: Sardines and red spinach are sources of calcium and omega-3 fatty acids with potential to help prevent osteoporosis. Kekian, a traditional Chinese snack made from protein and vegetables, can serve as a functional alternative. Purpose: To evaluate the organoleptic characteristics and calcium content of kekian made with sardine and red spinach additions. Method: The study was conducted using an experimental design using four formulations of red spinach addition (10%, 15%, 20%, and 25%). Organoleptic tests (color, aroma, taste, texture, and overall acceptability) were conducted by 75 semi-trained panelists using a 5-point hedonic scale, and data were analyzed univariately. Results: Formulation F4 (25% red spinach, fried) was the most preferred by panelists. One piece of kekian (50 g) contained 155.12 kcal energy, 7.9 g protein, 11 g fat, 7.1 g carbohydrate, and 24.9 mg calcium (ICP-OES). The food cost for eight pieces was IDR 23,292, yielding an optimal selling price of IDR 7,500 per piece. Conclusion: Sardine kekian with 25% red spinach and frying produced a preferred snack that delivers adequate macronutrients and minerals. Further development is recommended to include additional fortification, the use of lime juice and scallion on the sardine prior to filleting, the addition of carrot for improved appearance, and shelf-life studies for frozen-food applications. Keywords: Kekian; Red Spinach; Sardine; Snack. Pendahuluan: Ikan sarden dan bayam merah merupakan sumber kalsium dan asam lemak omega-3 yang berpotensi untuk mencegah osteoporosis. Kekian, makanan khas Tionghoa berbahan dasar protein dan sayuran, dapat dijadikan alternatif selingan fungsional. Tujuan: Untuk mengevaluasi karakteristik organoleptik dan kandungan kalsium pada kekian berbahan dasar ikan sarden dengan penambahan bayam merah. Metode: Penelitian dilakukan dengan desain eksperimen menggunakan empat formulasi penambahan bayam merah (10%, 15%, 20%, 25%). Uji organoleptik (warna, aroma, rasa, tekstur, penerimaan keseluruhan) dilakukan oleh 75 panelis semi-terlatih menggunakan skala hedonik 5 poin dan data dianalisis secara univariat. Hasil: Formulasi F4 (25% bayam merah, metode goreng) paling disukai panelis. Satu buah kekian (50 g) mengandung 155,12 kkal energi, 7,9 g protein, 11 g lemak, 7,1 g karbohidrat, dan 24,9 mg kalsium (ICP-OES). Food cost delapan buah sebesar Rp 23.292, sehingga harga jual optimal per buah adalah Rp 7.500. Simpulan: Kekian ikan sarden dengan penambahan 25% bayam merah dan pengolahan goreng menghasilkan produk selingan yang disukai panelis serta menyediakan makronutrien dan mineral memadai. Pengembangan selanjutnya direkomendasikan dengan fortifikasi tambahan, penambahan air jeruk nipis, daun bawang, dan wortel, serta uji masa simpan untuk produk frozen food. Kata kunci: Bayam merah; Ikan sarden; Kekian; Snack.