Pengembangan Crackers Abon Ikan Mujair Substitusi Tepung Kacang Hijau dengan Penambahan Jahe sebagai Alternatif Snack Ibu Hamil

Abstract

Permasalahan ibu hamil pada trimester pertama kehamilan salah satunya adalah mual muntah yang apabila terjadi terus menerus disebut hiperemesis gravidarum. Upaya dalam menangani masalah ini adalah modifikasi diet dalam bentuk makanan kering berupa crackers. Crackers diolah dengan bahan-bahan yang mengandung protein (kacang hijau & ikan mujair) serta penambahan herbal (jahe). Pengembangan produk crackers abon ikan mujair diharapkan mampu menjadi alternatif snack ibu hamil. Prosedur penelitian dimulai dari pembuatan abon ikan mujair, crackers abon ikan mujair, uji organoleptik, analisis kandungan dan kontribusi gizi, dan analisis biaya produksi. Berdasarkan metode perbandingan eksponensial (MPE), formula F2 ditetapkan sebagai formula terpilih. Substitusi tepung kacang hijau dengan penambahan jahe berpengaruh terhadap karakteristik penampilan dan warna produk. Kandungan gizi per sajian sebesar 181 Kal energi, 6.3 g protein, 7.4 g lemak, dan 18.5 g karbohidrat. Kontribusi gizi crackers abon ikan mujair per takaran saji terhadap Angka Kecukupan Gizi (AKG) ibu hamil berupa energi sebesar 7.4%, protein 9.6%, lemak 11.4%, dan karbohidrat 4.8%. Berdasarkan analisis biaya, harga jual crackers abon ikan mujair sebesar Rp15.000 per takaran saji (30 g).

One of the problems of pregnant women in the first trimester of pregnancy is nausea and vomiting which if it occurs continuously is called hyperemesis gravidarum. Efforts to deal with this problem are dietary modifications in the form of dry food in the form of crackers. Crackers are processed with ingredients containing protein (mung beans & mujair fish) as well as the addition of herbs (ginger). The development of mujair fish floss crackers products is expected to be able to be an alternative snack for pregnant women. The research procedure starts from making of mujair fish floss, mujair fish floss crackers, organoleptic test, nutritional content and contribution analysis, and cost analysis. Based on the exponential comparison method (MPE), the formula F2 is defined as the selected formula. The substitution of mung bean flour with the addition of ginger affects the appearance and color characteristics of the product. The nutritional content per serving is 181 Cal energy, 6.3 g protein, 7.4 g fat, and 18.5 g carbohydrates. The nutritional per serving dose to the (AKG) of pregnant women is energy of 7.4%, protein 9.6%, fat 11.4%, and carbohydrates 4.8%. The selling price of mujair fish floss crackers is IDR 15,000 per serving size (30 g).