Tuna, Tempe, and Moora-Based Nuggets Prevent Stunting: Organoleptic Tests, Water Content, and ASH Content
Abstract
Background: Stunting is associated with suboptimal brain development, which has long-term implications for cognitive abilities, school performance, and future employment. There is a relationship between fish consumption and the incidence of stunting in children. Fish nuggets are one alternative to increase fish consumption. Fish nuggets combination of tempeh and moringa leaves can be taught to the community to increase children's protein intake. The nugget formulation used consists of 60% tuna, 20% tempeh, and 20% moringa leaves. The purpose of this study was to determine organoleptic tests, water content and ash content of nuggets made from a mixture of tuna, tempeh and moringa leaves.
Research Methods: This study is an experimental research. The research was conducted in the laboratory of the Faculty of Food Technology and Agroindustry, University of Mataram to analyze the water content and ash content of nuggets. Research was also conducted at the taste test laboratory of the Health Polytechnic of the Ministry of Mataram.
Research Result: Overall reception 60% Panelists really liked the nuggets made from Tuna, Tempeh and Moringa Leaves. Water content and ash content meet the quality requirements of SNI fish nuggets.
Conclusion: The results of the organoleptic test with the parameters of color, taste, aroma, texture, and overall acceptability concluded that the overall acceptability was 60%. Panelists liked Tuna, Tempeh, and Moringa fish-based nuggets. The water and ash content meet the SNI quality requirements for fish nuggets.
Keywords
Full Text:
PDFReferences
Basri, H., Hadju, V., Zulkifli, A., Syam, A., & Indriasari, R. (2021). Effect of Moringa Oleifera Supplementation during Pregnancy on the Prevention of Stunted Growth in Children between the Ages of 36 to 42 Months. Journal of Public Health Research, 10(2), jphr.2021.2207. https://doi.org/10.4081/jphr.2021.2207
Blake-Lamb, T. L., Locks, L. M., Perkins, M. E., Woo Baidal, J. A., Cheng, E. R., & Taveras, E. M. (2016). Interventions for Childhood Obesity in the First 1,000 Days A Systematic Review. American Journal of Preventive Medicine, 50(6), 780–789. https://doi.org/10.1016/j.amepre.2015.11.010
Dewey, K. G. (2016). Reducing stunting by improving maternal, infant and young child nutrition in regions such as South Asia: evidence, challenges and opportunities. Maternal & Child Nutrition, 12, 27–38. https://doi.org/10.1111/mcn.12282
Dimidi, E., Cox, S., Rossi, M., & Whelan, K. (2019). Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients, 11(8), 1806. https://doi.org/10.3390/nu11081806
Hamzah, F., Vista, B., Rahmayuni, R., & Praman, A. (2022). Combination of tuna fish and green spinach on the quality of nuggets. Agrointek : Jurnal Teknologi Industri Pertanian, 16(3), 329–336. https://doi.org/10.21107/agrointek.v16i3.13205
Hosomi, R., Yoshida, M., & Fukunaga, K. (2012). Seafood Consumption and Components for Health. Global Journal of Health Science, 4(3). https://doi.org/10.5539/gjhs.v4n3p72
Lordan, S., Ross, R. P., & Stanton, C. (2011). Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases. Marine Drugs, 9(6), 1056–1100. https://doi.org/10.3390/md9061056
Mbikay, M. (2012). Therapeutic Potential of Moringa oleifera Leaves in Chronic Hyperglycemia and Dyslipidemia: A Review. Frontiers in Pharmacology, 3. https://doi.org/10.3389/fphar.2012.00024
Nailis, A., Rachim, F., & Pratiwi, R. (2017). Hubungan Konsumsi Ikan Terhadap Kejadian Stunting Pada Anak Usia 2-5 Tahun. In Rina Pratiwi JKD (Vol. 6, Issue 1).
Palmeira, K. R., Mársico, E. T., Monteiro, M. L. G., Lemos, M., & Conte Junior, C. A. (2016). Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality. CyTA - Journal of Food, 14(2), 227–238. https://doi.org/10.1080/19476337.2015.1087050
Rizzo, G., Laganà, A., Rapisarda, A., La Ferrera, G., Buscema, M., Rossetti, P., Nigro, A., Muscia, V., Valenti, G., Sapia, F., Sarpietro, G., Zigarelli, M., & Vitale, S. (2016). Vitamin B12 among Vegetarians: Status, Assessment and Supplementation. Nutrients, 8(12), 767. https://doi.org/10.3390/nu8120767
Sarkar, P. C., Sahu, U., Binsi, P. K., & Nayak, N. (2016). Effect of vegetables gums on proximate, functional, optical and sensory attributes of catfish nuggets during chilled storage. Asian Journal of Dairy and Food Research, of. https://doi.org/10.18805/ajdfr.v0iof.9618
Suriani, B., Sudirman, J., Mukarramah, S., Sabar, S., & Saleng, H. (2021). Fermented soybean cake nugget (tempeh) as an alternative for increasing weight of little children aged 36–60 months. Gaceta Sanitaria, 35, S382–S384. https://doi.org/10.1016/j.gaceta.2021.10.056
Vergara-Jimenez, M., Almatrafi, M., & Fernandez, M. (2017). Bioactive Components in Moringa Oleifera Leaves Protect against Chronic Disease. Antioxidants, 6(4), 91. https://doi.org/10.3390/antiox6040091
Wegmüller, R., Zimmermann, M. B., Bühr, V. G., Windhab, E. J., & Hurrell, R. F. (2006). Development, Stability, and Sensory Testing of Microcapsules Containing Iron, Iodine, and Vitamin A for Use in Food Fortification. Journal of Food Science, 71(2), S181–S187. https://doi.org/10.1111/j.1365-2621.2006.tb08923.x
DOI: https://doi.org/10.32807/jgp.v8i2.430
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 Jurnal Gizi Prima (Prime Nutrition Journal)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Address:
Jurnal Gizi Prima (Prime Nutrition Journal) 2656-2480 Kampus A Poltekkes Kemenkes Mataram, Jurusan Gizi, Jl. Praburangkasari Dasan Cermen Sandubaya Mataram.