iii ABSTRAK
Tepung pisang awak masak (Musa paradisiaca var. awak) dan ikan lele dumbo (Clarias Garipinus) dapat diolah menjadi biskuit. Biskuit merupakan salah satu makanan pendamping yang dapat mencukupi kebutuhan gizi balita. Biskuit memiliki rasa yang manis dan bentuk yang menarik. Tujuan penelitian ini adalah untuk mengetahui daya terima dan kandungan gizi dari biskuit yang disubstitusikan tepung pisang awak dan ikan lele dumbo.
Penelitian ini merupakan penelitian eksperimen dengan rancangan acak lengkap dengan dua faktor dan tiga perlakuan yaitu penambahan tepung pisang awak dan ikan lele dumbo A1 (25%:35%), A2 (35%:25%), A3 (30%:30%). Uji daya terima biskuit substitusi tepung pisang awak dan ikan lele dumbo dilakukan terhadap 30 ibu balita dan balita di posyandu Perumnas Simalingkar Kecamatan Medan Tuntungan dan analisis zat gizi dilakukan di Laboratorium Badan Riset dan Standarisasi Industri Medan.
Hasil penelitian uji organoleptik terhadap warna, aroma, rasa, dan tekstur, biskuit oeleh 30 ibu balita yang paling disukai adalah biskuit dengan campuran tepung pisang awak 30% dan ikan lele dumbo 30%. Daya terima pada anak balita menunjukkan semua balita menyukai ketiga perlakuan biskuit. Hasil analisis Kandungan gizi ketiga perlakuan mengandung karbohidrat sebesar 67,74%, 71,77%, 69,69%, protein sebesar 12,00%, 9,01%, 10,25%, lemak sebesar 14,15%, 13,00%, 13,70%.
Disarankan kepada masyarakat agar ketiga perlakuan biskuit dapat dimanfaatkan sebagai alternatif makanan tambahan untuk balita.
Kata Kunci: Tepung Pisang Awak, Ikan Lele Dumbo, Biskuit, Daya Terima
iv ABSTRACT
Banana ‘awak’ ripe flour (Musa paradisiaca var. Awak) and dumbo
catfish (Clarias Garapinus) can be processed into biscuit. Biscuit is one of additional food that can full fill the needs of toddler nutrient. Biscuits had sweet taste and interesting shape. This research purpose to determine the acceptability
test and nutritional content of biscuits substitution banana ‘awak’ flour and
dumbo catfish.
The type of research was an experiment conducted by completely randomized design using two factors and with three treatments, the treatmens are
the addition of banana ‘awak’ flour and dumbo catfish with treatments
25%:35%,35%:25%,and 30%:30%. The acceptability biscuit substitution banana
‘awak’ and dumbo catfish by 30 mothers and toddler in Posyandu Perumnas Simalingkar district of Medan Tuntungan, nutrient analysis was tested in laboratory of industrial research and standarization Agency Medan.
The results organoleptic test based on color, aroma, flavor, and texture biscuit by thirty mothers panelist showed the most preferred are biscuit mixture of
banana ‘awak’ flour 30% and dumbo catfish 30%. Acceptability of toddler
showed that three treatments have been preferred by toddlers. The result of nutrional content analysis showed that three treatments has content of carbohydrates 67,74%, 71,77%, 69,69%, content of protein 12,00%, 9,01%, 10,25% and fat 14,15%, 13,00%, 13,70%.
It is recommended for people to take subtitution of banana ‘awak’ ripe
flour and african catfish biscuit as alternative additional food for todder.
Keywords : Banana ‘Awak’ African Catfish, Biscuit, Acceptability
