Main Article Content

Farida Wahyu Ningtyias Yunita Satya Pratiwi https://orcid.org/0000-0002-9902-2896
Septi Nur Rachmawati Abdul Azis Akbar Lirista Dyah Ayu Oktafiani Ruli Bahyu Antika Septy Handayan

Abstract

Stunting in Jember Regency is the eighth most common condition in East Java, affecting up to 30% of the 180,000 children under the age of five. The creation of meatballs made from tuna fortified anchovy, which are increasingly rich in nutrients like zinc, will help to overcome nutritional issues. The aim of this research was to look at zinc levels, elasticity, and organoleptic properties. The aim of this study was to look at the zinc levels, elasticity, and organoleptic consistency of tuna fish balls after fortification with anchovy flour and chewers, which could help stunted toddlers improve their nutritional status. This is a true experimental study with a pre and post control group configuration. The sample size was set at 27 (eight samples from the treatment group and one sample from the control group). Zinc levels, elasticity, and organoleptic consistency are all measured in the lab through observation. On zinc levels, ANOVA Two Way was used to analyze data presentation. Zinc levels of 0.001 mg/100 gr and elasticity of 707.38 4.13 gf were found in tuna fish balls until they were reinforced with anchovy flour and chewers. The interaction of zinc content, elasticity, and organoleptic quality of anchovy meal fortification (0, 18%, and 35%) and thickener (carrageenan and STTP) has a major effect on zinc content, elasticity, and organoleptic quality (physical and preferences include taste, aroma, color and texture). The best tuna meatballs in terms of general nutritional content and chewiness are tuna fish balls fortified by 35% anchovy and with carrageenan as thickener. His general favorite is tuna fish balls which are not fortified with anchovy flour and without chewing. Future research is expected to find alternatives to other highly nutritious fish with good acceptance

Downloads

Download data is not yet available.

Article Details

How to Cite
Wahyu Ningtyias, F., Yunita Satya Pratiwi, Septi Nur Rachmawati, Abdul Azis Akbar, Lirista Dyah Ayu Oktafiani, Ruli Bahyu Antika, & Septy Handayan. (2023). Zinc Content, Suppleness and Favorability Test on Anchovy Flour Fortified Cob Meatballs. Medical Technology and Public Health Journal, 7(1), 28–35. https://doi.org/10.33086/mtphj.v7i1.3436
Section
Articles
tuna meatballs, zinc levels, elasticity organoleptic consistency

References

Antaranews Jatim. 2018. 30 Persen Balita di Jember "Stunting". https://jatim.antaranews.com/berita/262103/30-persen-balita-di-jember-stunting.

Putra, Affrizal Surya Utama. 2019. Analisis Sifat Fisika, Kima Dan Organoleptik Bakso Ikan Lele (Clarias Batrachus) Dengan Penambahan Kappa Karagenan Sebagai Sumber Serat Pangan. Malang: Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya.

Kementrian Kelautan dan Perikanan. 2018. Standar Mutu Bakso Ikan. Dapat diakses melalui :http://www.pusdik.kkp.go.id/elearning/index.php/modul/read/180704-014853b-c-standar-c-mutu-c-bakso-c-ikan.

European Food Safety Authority (EFSA), 2017. Dietary Reference Values for nutrients Summary report. Approved: 4 December 2017 doi: 10.2903/sp.efsa.2017.e15121 DOI: https://doi.org/10.2903/sp.efsa.2017.e15121

Mulyaningsih, 2009. Kandungan Unsur Fe Dan Zn Dalam Bahan Pangan Produk Pertanian, Peternakan dan Perikanan Dengan Metode K0-AANI. Pusat Teknologi Bahan Industri Nuklir- BATAN

Falahudin, A. 2013. Kajian Kekenyalan dan Kandungan Protein Bakso Menggunakan Campuran Daging Sapi Dengan Tepung Jamur Tiram Putih (Pleurotus ostreatus). Jurnal Ilmu Pertanian dan Peternakan, 1(2), 1-9.

Kusnadi, D. C., Bintoro, V. P., & Baarri, A. N. 2012. Daya Ikat Air, Tingkat Kekenyalan,dan Kadar Protein Pada Bakso Kombinasi Daging Sapi dan Daging Kelinci. Jurnal Aplikasi Teknologi Pangan ,1(2): 28-31.

Hidayati, L. (2002). Pengaruh Penggunaan Sodium Alginat dan Sodium Tripolifosfat terhadap Tekstur (Hardness dan Elastisitas) dan Sifat Organoleptik Bakso Daging Sapi.

Saparinto dan Hidayati, D. (2010). Bahan Tambahan Pangan. Yogyakarta : Penerbit Kanisius Sartono

Ayustaningwarno, F. dan Muchtadi, T.R., 2010. Teknologi Proses Pengolahan Pangan. Bandung: Alfabeta

Ernawati N, Efek suplementasi zinc dan besi pada pertumbuhan anak Available: http://digilib,usu,ac,id/index,php/compon ent/journals/index,php?option=com_jour nal_review&id=7759&task=view, diakses 15-1 2021

Faroj, M.N. 2019. Pengaruh Substitusi Tepung Ikan Teri (Stolephorus commersonii) Dan Tepung Kacang Merah (Vigna angularis) Terhadap Daya Terima Dan Kandungan Protein Pie Mini. Media Gizi Indonesia. 14 (1): 56-65. DOI: https://doi.org/10.20473/mgi.v14i1.56-65

Candra, F.N., Riyadi, P.H., dan Wijayanti, I. 2014. Pemanfaatan Karaginan (Euchema cottoni) Sebagai Emulsifier Terhadap Kesetabilan Bakso Ikan Nila (Oreochromis nilotichus) Pada Penyimpanan Suhu Dingin. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 3(1): 167-176.

Dewanti, Tri. 2009. Sodium Tripoli Phosfat (STPP) Sebagai Pengganti Garam Bleng pada Krupuk Puli. Fakultas Teknologi Pertanian Universitas Brawijaya. Malang.

Ardiyanti et al. 2018. Pengaruh Penambahan Karagenan Terhadap Sifat Fisik Dan Organoleptik Bakso Ikan Tongkol (Euthynnus affinis). Agroteksos. 24(3): 159-166

Verawaty. 2008. Pemetaan Tekstur dan Karakteristik Gel Hasil Kombinasi Karagenan Dan Konjak. Fakultas Teknologi Pertanian. Institut Pertanian Bogor.

Ata, S. F. H.2014. A method optimization study for atomatic absorption spectrophotometric determination of total zinc in insulin using direct aspiration technique. Alexandria Journal of Medicine, 2-6.

AOAC (Association of Official Analytical Chemist). 2005. Official Methods of Analysis. Association of Official Analytical Chemists. Benjamin Franklin Station, Washington.

Hatta M dan Murpiningrum E. 2012. Kualitas bakso daging sapi dengan penambahan garam (Nacl) dan fosfat (sodium tripolifosfat/STPP) pada level dan waktu yang bebeda. Makassar: Fakultas Peternakan. Universitas Hasanuddin

Aberle, E. D., J. C. Forrest, D. E. Gerrard and E. W. Mills, 2001. Principles of Meat Science. Fourth Ed. Kendal Hunt Publishing Company, America.

Farida Wahyu Ningtyias, university of jember

Yunita Satya Pratiwi, upn

Septi Nur Rachmawati, prodi gizi fkm unej

Abdul Azis Akbar, prodi gizi fkm unej

Lirista Dyah Ayu Oktafiani, prodi gizi fkm unej

Ruli Bahyu Antika

Septy Handayan