Test of Acceptance of Various Frozen Food Tempe Based Material as Alternative to Children's PMT

Authors

  • hesti Atasasih poltekkes riau
  • Irma Susan Paramita Poltekkes Kemenkes Riau
  • Fitriani Fitriani Poltekkes Kemenkes Riau

DOI:

https://doi.org/10.25311/keskom.Vol9.Iss1.1257

Keywords:

Frozen food tempeh, StuntingPMT, Stunting

Abstract

Indonesia is the world's largest producer of tempeh and the largest soybean market in Asia. As much as 50% of Indonesia's soybean consumption is in the form of tempeh. The proteins found in tempeh are relatively easy to digest. Frozen food can be a solution in extending the shelf life and durability of a product and causing food to become durable and not easily decompose. The purpose of this study is to find out the receiving power of frozen food tempeh as an alternative to toddler supplements in an effort to prevent stunting. This study was an experimental study using RAL (Complete Randomized Design) with one control and 3 treatments, 30%, 50%, and 70%. Furthermore, hedonic tests are conducted on each frozen food and proximal tests on frozen foods are most preferred to find out carbohydrate levels, protein levels, fat content, water content, and ash levels. The results showed that the most preferred treatment in terms of color, aroma, taste, and texture of frozen food meatballs was with the addition of 50% tempeh (P2), while for the nugget and ball groups, the most preferred panelists were the addition of 70% tempeh (P3). Kruskall Wallis test results showed the addition of tempeh gives a noticeable influence on the level of fondness for the color, aroma, taste, and texture of tempeh meatballs, nuggets of tempeh, and tempeh balls.

Downloads

Download data is not yet available.

References

Yarmaliza, V. N. (2020). Kaldu tempe sebagai intervensi spesifik dalam pencegahan stunting. Jurnal Kesehatan, 11(1), 01-07.

Kemenkes. (2018). Riset Kesehatan Dasar (Riskesdas). Balitbang Kemenkes RI.

Hosang, K. H., Umboh, A., & Lestari, H. (2017). Hubungan Pemberian Makanan Tambahan Terhadap Perubahan Status Gizi Anak Balita Gizi Kurang di Kota Manado. E-CliniC, 5(1).

Astawan. (2009). Sehat dengan Hidangan Kacang dan Biji-bijian. Jakarta: Penebar Swadaya.

Astawan, M. (2009). Panduan Karbohidrat Terlengkap. Depok: Dian Rakyat.

Bastian, F., Ishak, E., Tawali, A. ., & Bilang, M. (2013). Daya Terima dan Kandungan Zat Gizi Formula Tepung Tempe dengan Penambahan Semi Refined Carrageenan (SRC) dan Bubuk Kakao. Jurnal Aplikasi Teknologi Pangan, Vol.2 No.1, 5–8.

Abadi, S. S. S. F. (2021). Penerapan Frozen Food Technology Di Ukm Mimingfish Untuk Meningkatkan Diversifikasi Produksi Dan Ekonomi. PRO SEJAHTERA (Prosiding Seminar Nasional Pengabdian Kepada Masyarakat), 3(1)

Tarwendah, I. P., Teknologi, J., Pertanian, H., Universitas, F., Malang, B., Veteran, J., & Korespondensi, P. (2017). Jurnal Review : Studi Komparasi Atribut Sensoris dan Kesadaran Merek Produk Pangan. 5(2), 66–73.

Rahayu. (2001). Penuntun Praktikum Penilaian Organoleptik. Institut Pertanian Bogor. Bogor.

Sari, H.A dan Widjanarko, S.M. 2015 Karakteristik Kimia Bakso Sapi (Kajian Proporsi Tepung Tapioka: Tepung Porang dan Penambahan NaCl). Jurnal Pangan dan Agroindustri Vol. 3 No 3 p.784792, Juli 2015

Dewi, L. F. (2018). Uji Daya Terima dan Kandungan Gizi Nugget Tempe dan Ikan Lele dengan menggunakan Tepung Mocaf. Universitas Sumatera Utama, Medan.

BSN], Badan Standardisasi Nasional. (1995). Bakso Sapi. SNI 01-3818-1995. Badan Standardisasi Nasional.

[BSN], Badan Standardisasi Nasional. (2002). Nugget Ayam. SNI 01-6683-2002. Badan Standardisasi Nasional

Suyatno. (2010). DKBM-Indonesia. http://suyatno.blog.undip.ac.id.files/2010/04/ DKBM-Indonesia.pdf. Diakses : 29 September 2021.

Mahmud. (2009). Tabel Komposisi Pangan Indonesia. PT. Elex Media Komputindo. Kompas Gramedia.

Winarno FG. 1982. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta.

Usysus, Z., Richert, J.S., & Adamczyk, M.I. (2009).Protein Quality and Amino Acid Profile of Fish Product Available in Poland.Food chemistry, 112 (2009), 139-145

Melwita, E., Fatmawati, & Oktaviani, S. (2014). Ekstraksi Minyak Biji Kapuk dengan Metode Ekstraksi Soxhlet. Jurnal Teknik Kimia, 20( 192), 20–27.

Submitted

2022-06-22

Accepted

2022-09-30

Published

2023-03-31

How to Cite

1.
Atasasih hesti, Paramita IS, Fitriani F. Test of Acceptance of Various Frozen Food Tempe Based Material as Alternative to Children’s PMT. J Keskom [Internet]. 2023 Mar. 31 [cited 2024 May 27];9(1):40-6. Available from: https://jurnal.htp.ac.id/index.php/keskom/article/view/1257