PENGEMBANGAN MODEL MAKANAN TRADISIONAL PALEMBANG: KERUPUK IKAN SARDEN (Sardinella lemuru) SEBAGAI MAKANAN SUMBER ZAT BESI

ZAHRA, MARTI and Flora, Rostika (2021) PENGEMBANGAN MODEL MAKANAN TRADISIONAL PALEMBANG: KERUPUK IKAN SARDEN (Sardinella lemuru) SEBAGAI MAKANAN SUMBER ZAT BESI. Undergraduate thesis, Sriwijaya University.

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Abstract

Women have the highest risk of iron deficiency anemia, especially in adolescent girls. Therefore, the development of food models that can be consumed for adolescent girls and all risk groups is carried out. This study aims to make a formulation in the development of a typical Palembang food model, namely sardine crackers as an alternative food source of iron. Then determine the formulation of sardine crackers and analyze the level of preference, texture, taste, scent and color of the sardine crackers and perform proximate tests and iron tests on the selected formulations. This study used an experimental study design using RAL with 3 formulations, namely formulation A (315 grams of sardines:430 grams of tapioca flour), B (330 grams of sardines:415 grams of tapioca flour) and C (345 grams sardines:400 grams of tapioca flour). The indicators assessed were texture, taste, scent and color of sardine crackers. Data collection used hedonic test assessment and hedonic quality test conducted by 30 untrained panelists and proximate test and iron content test were carried out in selected formulations. The data is then presented in the form of tables and diagrams as well as narratives to interpret the data. The results showed that formulations A, B and C had the highest level of preference, namely formulation C. There was a significant difference in the level of preference with indicators of texture, taste, scent and color of sardine crackers. The quality of sardine crackers also has a significant difference in the indicators of texture, taste and color but not with the scent indicator of sardine crackers. It can be concluded that formulation C is the selected formulation that is most favored by panelists with a significant difference in the level of preference with all indicators. Then the quality of sardine crackers, has an scent indicator that is not significantly different. Suggestion for research is to do further research by looking at other prominent nutritional content in sardine crackers.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Makanan Tradisional, Kerupuk Ikan Sarden, Anemia, Zat Besi
Subjects:	T Technology > TP Chemical technology > TP368-456 Food processing and manufacture T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Marti Zahra
Date Deposited:	15 Sep 2021 01:08
Last Modified:	15 Sep 2021 01:08
URI:	http://repository.unsri.ac.id/id/eprint/53484

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