Analisis Kandungan Makronutrien Formula Bakso Ikan Lele Dumbo (Clarias gariepinus) dengan Tepung Biji Nangka (Artocapus Heterophyllus)
Authors: Prasaja Tifany , Kusuma Titis Sari , Widyanto Rahma Micho , Rusdan Ilzamha Hadijah 
Published: November 2019

<p><em>Abstrak –</em><strong>Kondisi keabnormalan profil lemak yang tinggi secara tidak langsung menggambarkan keadaan dislipidemia. Konsumsi ikan yang masih rendah dan potensi biji nangka yang memiliki kalori rendah dapat dijadikan alternatif makanan rendah kalori berupa bakso ikan. Sebelumnya telah dilakukan uji daya terima formula bakso ikan dengan tepung biji nangka, tetapi komposisi formula tersebut belum sesuai dengan SNI 766:2014. Penelitian ini bertujuan untuk mengetahui kandungan makronutrien </strong><strong>produk</strong><strong> bakso ikan lele dumbo</strong><strong> yang diformulasikan</strong><strong> dengan tepung biji nangka, serta mengetahui formula terbaik yang sesuai dengan SNI. Terdapat </strong><strong>tiga formula bakso ikan yaitu </strong><strong>P0 (</strong><strong>25,8%</strong><strong> ikan lele dan </strong><strong>64,5%</strong><strong> tepung tapioka), P1 (</strong><strong>25,8%</strong><strong> ikan lele dan </strong><strong>64,5%</strong><strong> tepung biji nangka), dan P2 (</strong><strong>45,2%</strong><strong> ikan lele dan </strong><strong>45,2%</strong><strong> tepung biji nangka).</strong><strong> </strong><strong>Ketiga fo</strong><strong>r</strong><strong>mula dilakukan uji proksimat dengan dua kali ulangan untuk variabel kadar protein, lemak, karbohi</strong><strong>d</strong><strong>rat, kadar abu, kadar air dan serat kasar.</strong><strong> </strong><strong>Hasil uji ANOVA menyatakan terdapat perbedaan diantara ketiga formula pada semua variabel</strong><strong> </strong><strong>dan formula yang paling sesuai dengan SNI 766:2014 </strong><strong>adalah </strong><strong>formula P2 </strong><strong>yang </strong><strong>mengandung protein 10,35%, lemak 1,64%, karbohidrat 23,97% yang setara dengan 151,92 kkal/100 g.</strong><strong></strong></p><p><em>Abstract - </em><strong>The abnormality of high fat profiles indirectly illustrates the condition of dyslipidemia. </strong><strong>The </strong><strong>consumption</strong><strong> of fish</strong><strong> </strong><strong>that </strong><strong>still low and the potential of jackfruit seeds that have low calories can be used as alternative low-calorie foods in the form of fish meatballs. Previously, it was tested the acceptability of fish meatball formula with jackfruit seed flour, but the composition of the formula was not in accordance with SNI 766: 2014. This study aims to determine the macronutrient content of African catfish meatballs formulated with jackfruit seed flour, and to find out the best formula according to SNI. There are three fish meatball formulas, namely P0 (25,8% catfish and 64,5% tapioca flour), P1 (25,8% catfish and 64,5% jackfruit seed flour), and P2 (45,2% catfish and 45,2% jackfruit seed flour). The three formulas were carried out by proximate test with two replications for variable levels of protein, fat, carbohydrate, ash content, moisture content and crude fiber. The ANOVA test results state that there are differences between the three formulas on all variables and the formula that best fits SNI 766: 2014 is P2 formula which contains 10,35% protein, 1,64% fat, 23,97% carbohydrate which is equivalent to 151,92 kcal / 100 g.</strong></p><p><strong><em>Keywords</em></strong><em> –</em> <em>Proximate analysis, Catfish meatballs, Dislipidemia, Jackfruit seed flour, SNI.</em></p>