Pempek Ikan Gabus (Channa striata) dengan Subsitusi Tepung Jali dan Ikan Teri (Stolephorus sp.) sebagai Camilan Sumber Protein dan Berkalsium

Abstract

PINGKY SUKMA MARDIANA. Pempek Ikan Gabus (Channa striata) dengan Substitusi Tepung Jali dan Ikan Teri (Stolephorus sp.) sebagai Camilan Sumber Protein dan Berkalsium. Dibimbing oleh MIA MUSTIKA HUTRIA UTAMI.

Protein dan kalsium merupakan zat gizi esensial untuk pembentukan tulang dan pencegahan stunting pada masa pertumbuhan remaja dalam mendukung fase percepatan pertumbuhan (growth spurt) Penelitian ini mengembangkan pempek ikan gabus dengan substitusi tepung jali dan tepung ikan teri. Rancangan Acak Lengkap (RAL) dengan tiga formula (F1 75%:20%:5%, F2 60%:30%:10%, F3 45%:40%:15%) perbandingan tepung tapioka, tepung jali, dan tepung ikan teri. Uji organoleptik oleh 36 panelis semi terlatih dan Weighted Sum Method (WSM). Uji hedonik yang unggul F1 signifikan yang paling disukai pada parameter penampilan, warna, keseluruhan. F1 juga unggul pada uji mutu hedonik pada parameter warna, kemudian dianalisis zat gizi makro dan kalsium di laboratorium. Analisis laboratorium per 100 g menghasilkan energi 161 kkal, protein 12,8 g, lemak 1,1 g, karbohidrat 24,9 g, dan kalsium 60,59 mg. Kontribusi protein sebesar 21,3% terhadap ALG memenuhi syarat klaim sumber protein sesuai PerBPOM No. 9 Tahun 2016, dengan kontribusi 17,1–25,6% protein dan 5,0% kalsium terhadap AKG remaja usia 10–18 tahun, menjadikannya camilan fungsional yang potensial sebagai sumber protein dan mengandung kalsium.

Kata kunci: ikan gabus, ikan teri, pempek, protein, tepung jali

PINGKY SUKMA MARDIANA. Snakehead Fish (Channa striata) Pempek with Substitution of Job's Tears Flour and Anchovy (Stolephorus sp.) as Protein Source Snack Containing Calcium. Supervised by MIA MUSTIKA HUTRIA UTAMI.

Protein and calcium are essential nutrients for bone formation and stunting prevention during adolescence, particularly during the growth spurt period. This study developed snakehead fish (Channa striata) pempek with the substitution of job’s tears flour and anchovy flour. A Completely Randomized Design (CRD) was applied using three formulations (F1 75%:20%:5%, F2 60%:30%:10%, F3 45%:40%:15%) of tapioca flour, job’s tears flour, and anchovy flour. Organoleptic evaluation was conducted by 36 semi-trained panelists and the Weighted Sum Method (WSM). F1 was significantly preferred for appearance, color, and overall acceptance, and achieved the highest color score in the hedonic quality test. Laboratory analysis of F1 per 100 g revealed 161 kkal of energy, 12,8 g protein, 1,1 g fat, 24,9 g carbohydrate, and 60,59 mg calcium. The product met the criteria for a source of protein claim according to Indonesian FDA Regulation No. 9 of 2016 and contributed 17,1–25,6% of protein and 5,0% of calcium requirements for adolescents aged 10–18 years. Therefore, it has potential as a functional snack serving as a source of protein and containing calcium.

Keywords: anchovy, job's tears flour, pempek, protein, snakehead fish