Formulasi Rumput Laut Glacilaria sp. dalam Pembuatan Bakso Daging Sapi Tinggi Serat dan Iodium

Abstract

Indonesia at this time is facing double burden of malnutrition, that are undernutrition (IDD) and overnutrition.The aim of this research was to formulate seaweed Glacilaria sp. in producing meatballs with high content of fiber and iodine. The method used for analysis of iodine was spectrophotometric method, while for dietary fiber analysis used enzymatic methods.The proximate analysis of Glacilaria sp. showed the water content of 88.65%, 17.09% ash, 3.17% fat, 16.83 protein, and 62.91% carbohydrate. The total dietary fiber was found to be 11.2% with the iodine concentration of 54.27 mcg/g. The result of analysis of the selected meatballs product (F2=40%) were 76.93%, 2.31%, 0.5%, 8.11%, and 12.16% for water, ash, fat, protein, and carbohydrate content respectively. The total dietary fiber and iodine content was found out to be 5.99% and 1.14 mcg/g. The physical properties test resulted 4570 gf for hardness. The result of acceptance test showed 90.3% of respondences stated like and could accept the selected meatballs product well.The selected meatballs product gave contribution with 10.37-14.13% fiber, and 49.4% iodine towards 6-12 years old’s children nutritional needs. The conclusion was the meatballs with addition of Gracilaria sp. became high fiber and iodine product