Analisis Kadar Albumin. Fe dan Daya Terima Nugget Ikan Gabus (Channa Striata) Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera)

Imanuddin, Imanuddin (2015) Analisis Kadar Albumin. Fe dan Daya Terima Nugget Ikan Gabus (Channa Striata) Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera). Media Gizi dan Kesehatan, 2 (5). pp. 240-306. ISSN 1978-7863

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Abstract

Background: Cork fish utilization is still limited as fresh foods lately has begun to change. Withwider use should be developed cork processed flsh products are more interest and attention of thepublic and with the addition of other foodstuffs for example vegetables which are rich in nutrientssuch as moringa /eaves. Processed food that can be made one of them in the form of nuggets withthe addition of moringa leaf powder.Obiective: This study aims to determine the content of albumin, Fe and received power differencecatfish nuggets with the addition of moringa leaf powder at different concentrations.Method: This research includes the study of pre - eksperimenal by Group Random Design (RAK)with five treatment groups. The study was conducted in August 2014 in the laboratory of theDepaftment of Food Sc,erce Technology and Nutrition Kendari albumin and Fe analyzesperformed in the laboratory of Biology, HaluOleo university Southeast Su/alyesr. Panelists in thisstudy of 40 people with status as somewhat trained panelists. Received power data anatysis usingthe Kruskal - Wallis test to find out there is a difference between treatments, and the Mann -Whitney test to determine the difference in each treatment. Fe albumin and analyzed quantitativety.Result: The lesf resulls nuggets with addition of 5 % moinga leaf powder without theaddition of tapioca flour before frying has the highest albumin levels of the five treatments inthe amount of 18.46 g / 1009. And the lest resu/ts with the addition of 15 % nugget Moingaleaf powder Fe has the highest levels of the five treatments in the amount of 3,5i0 mg / L.Sfatlstlca/ analysis showed differences in the acceptability of fish nuggets cork in terms of color,aroma, taste and texture ( p < 0.05 ).Conclusion: This study suggests the manufacture of cork fish nuggets shoutd use additionattreatment Moringa leaf powder concentration of 5 lo and without the addition of starch and makeboiling before making moinga leaf powder. So that the resulting nuggets do not have a sense ofMoringa leaves are stiking and the treatment also contains high albumin and Fe.Keryords: Fish Cork Nugget, Albumin, Fe, Acceptability

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