Kajian Proporsi Jantung Pisang Kepok dan Ikan Teri Nasi pada Pembuatan Abon Sebagai Makanan Fungsional Tinggi Serat

Aini, Nurul (2023) Kajian Proporsi Jantung Pisang Kepok dan Ikan Teri Nasi pada Pembuatan Abon Sebagai Makanan Fungsional Tinggi Serat. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Consumption of fiber in male adults with aged of 19-49 years is about 36-37 grams a day. Meanwhile, in adult women of the same age, fiber consumption is around 30-32 grams a day. If fiber needs are not met, it can bring health problems such as increasing the risk of degenerative diseases, like diabetes mellitus. Dietary fiber can absorb water and bind glucose then reduce the availability of glucose, but with dietary fiber it will cause carbohydrates and fiber, so that these conditions can control the increase in blood glucose. This study aims to produce floss from the proportion of kepok banana flower and tiny anchovy as a high-fiber functional food. This experimental used Completely Randomized Design (CRD) design with 6 treatments, 90% : 10%, 80% : 20%, 70% : 30%, 60%: 40%, 50% : 50%. 40% :60% with four repetitions. The analysis used for shredded products is analysis of fiber content and organoleptic (hedonic and hedonic quality). The results showed that shredded of kepok banana flower and anchovy had no significant effect (P>0.05) on the organoleptic properties (hedonic and hedonic quality) in terms of color, aroma and taste. The best treatment is in the P4 treatment with a combination of 60% kepok banana flower and 40% tiny anchovy. Shredded can be used as a functional food with nutritional content per 100 grams of material, which contain energy of 222.5 kcal, protein 8.26 grams, fat 9.49 grams, carbohydrates 27.03 grams, ash content 3.70 grams and also water content 6. 72 grams. Keywords: fiber conten, kepok banana Flower, shredded, tiny anchovy

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