iii
ABSTRAK
Ketersedian, keterbatasan pengolahan, dan kandungan gizi dalam tepung
ikan gabus (
Channa striata
) serta warna dan aroma dari sari daun pandan
(
Pandamus amarylifolius Roxh
) dapat dimanfaatkan untuk membuat mi basah. Mi
basah diharapkan mampu memperbaiki status gizi balita, terutama di Kecamatan
Rundeng di Kota Subulussalam. Penelitian ini bertujuan untuk membuat mi basah
yang bergizi dengan penambahan tepung ikan gabus dan sari daun pandan wangi
sehingga dapat diterima oleh balita hingga dewasa.
Penelitian ini merupakan penelitian eksperimental dengan rancangan acak
lengkap (RAL) dengan 3 perlakuan penambahan tepung ikan gabus yaitu 0%,
10%, dan 20% terhadap total berat adonan serta penambahan 20% sari daun
pandan disetiap perlakuan. Panelis dalam penelitian ini adalah mahasiswa
Fakultas Kesehatan Masyarakat Universitas Sumatera Utara sebanyak 30 orang.
Data uji daya terima di analisa dengan uji
Kruskall Wallis
dengan tingkat
signifikan 5%. Analisa zat gizi dilakukan di Laboratorium Balai Riset Standarisasi
Industri Medan.
Hasil karakterisasi mi basah menunjukkan kandungan gizi dalam 100 g
bahan adalah protein 4,64%, 5,86%, 6,34%, energi 101,9 kkal,108,43 kkal, 112,93
kkal, dan Fe 0,81 mg, 1,51 mg, dan 0,838 mg. Hasil uji daya terima menunjukkan
bahwa persentase penerimaan panelis terhadap warna, aroma, rasa, dan tekstur
tertinggi pada 10% dengan penerimaan masing-masing sebesar 86,67%, 86,67%,
82,22%, dan 91,11%. Penerimaan panelis menunjukkan bahwa perlakuan tepung
ikan gabus tidak berpengaruh (p>0,05) terhadap daya terima dari segi warna,
aroma, rasa, dan tekstur, pada ketiga perlakuan mi basah.
Mi Basah dengan atau tanpa penambahan tepung ikan gabus sama-sama
disukai oleh panelis. Mi ini memiliki kandungan energi, lemak, dan karbohidrat
yang rendah, namun tinggi protein dan zat besi yang cukup, sehingga dapat
dikonsumsi mulai dari balita hingga dewasa, terutama bagi orang yang ingin
menurunkan berat badan mereka.
Kata Kunci: Daya Terima, Kandungan Gizi, Mi basah, Tepung Ikan Gabus,
Sari Daun Pandan Wangi.
iv
ABSTRACT
Availability, processing restrictiveness, and potential nutrients contained
in snakehead fish flour (Channa striata) and color and aroma of pandan leaves
extract (Pandamus amarylifolius Roxh) can be utilized to create wet noodle. The
wet noodle is expected to help improving nutritional status of children under five
years old, particularly in Rundeng Subdistrict in Subulussalam City. The aim of
this study was to create nutritious wet noodle with the addition of snakehead fish
flour and pandan leaves extract which can be accepted by toddlers to adult.
This research was an experimental research which used completely
randomized design with 3 treatments of snakehead fish flour additions, which was
0%, 10% and 20% of total dough weight and 20% of the extract of pandan leaves
for each treatment. Panelist in this research was 30 students of Public Health
Faculty in Sumatera Utara University. Acceptance data test was analyzed with
Kruskal Wallis`s test with significant level 5%. Nutrient analysis did in
Laboratory of Industrial Research and Standardization Agency Medan.
The characterization result of wet noodle showed that nutrient contents of
100 g dough which was protein 4,64%, 5,86%, 6,34%, energy 101,9 kcal,108,43
kcal, 112,93 kcal, and iron 0,81 mg, 1,51 mg, 0,838 mg
.
The result of
acceptability test showed that percentage of panelist acceptance of color, odor,
taste, and texture was highest at 10% which was 86,67%, 86,67%, 82,22%, and
91,11% respectively. The result from acceptance test showed that the addition of
snakehead fish flour did not have influence (p> 0,05) on
color, odor, taste, and
texture of wet noodles
.
Wet noodle, with or without the addition of snakehead fish flour as similar
are preferred by panelist. These noodles have little of energy, fats, and
carbohydrate, but have much protein and enough of iron, so they can be
consumed by toddlers to adult, especially for people who want to decrease their
weight body.
Keyword : Acceptability, Nutrient Content, Wet Noodles, Snakehead Fish Flour, Pandan Leaves Extract.
