Pengembangan Produk Sosis Ikan Layang (Decapterus sp.) dengan Wortel (Daucus Carota L.) sebagai Kudapan untuk Anak Usia Sekolah

Abstract

Anak usia sekolah rentan mengalami kekurangan gizi yang dapat menghambat pertumbuhan dan perkembangan, sehingga diperlukan pangan yang bergizi dan disukai anak. Kebiasaan konsumsi jajanan yang cenderung rendah kualitas gizi mendorong pengembangan alternatif kudapan sehat, salah satunya sosis yang populer di kalangan anak. Pemanfaatan ikan sebagai bahan baku sosis menjadi solusi karena kaya protein dan asam lemak omega-3 serta lebih ekonomis, sementara penambahan wortel berpotensi meningkatkan kandungan ß-karoten sebagai provitamin A. Ikan layang dipilih karena ketersediaannya melimpah namun pemanfaatannya masih belum optimal, sehingga perlu diversifikasi pengolahan produk untuk meningkatkan konsumsi ikan. Kombinasi ikan layang dan wortel diharapkan menghasilkan produk sosis yang tidak hanya memiliki nilai gizi lebih baik, tetapi juga tetap memiliki karakteristik sensori yang disukai. Oleh karena itu, penelitian ini dilakukan untuk mengembangkan sosis ikan layang dengan penambahan wortel serta mengevaluasi karakteristik fisik, kandungan gizi, dan daya terima sebagai alternatif kudapan bergizi bagi anak. Penelitian ini secara umum bertujuan untuk mengembangkan produk sosis dengan bahan dasar daging ikan layang (Decapterus sp.) dengan penambahan wortel untuk anak. Adapun tujuan khusus penelitian ini yaitu (1) mengkaji kandungan zat gizi (air, abu, protein, lemak, karbohidrat, kandungan serat pangan, omega 3, kalsium, zat besi, dan kadar ß-karoten) produk sosis ikan layang (Decapterus sp.) dengan penambahan wortel (Daucus carota L.) untuk anak usia sekolah, (2) mengevaluasi karakteristik fisik (warna dan tekstur) dan sensori meliputi tingkat kesukaan panelis dan mutu hedonik sosis ikan layang (Decapterus sp.) dengan penambahan wortel (Daucus carota L.) untuk anak usia sekolah, (3) mengkaji deskripsi sensori (aroma, rasa, mouthfeel, dan aftertaste) sosis ikan layang dengan penambahan wortel formula terbaik menggunakan metode Quantitetive Descriptive Analysis (QDA), (4) mengevaluasi daya terima anak sekolah dasar serta mengkaji daya cerna protein dan bioaksesibilitas mineral pada produk sosis terpilih, (5) mengkaji kontribusi zat gizi terhadap angka kecukupan gizi (AKG) anak, dan Acuan Label Gizi (ALG) umum. Rancangan penelitian ini merupakan penelitian eksperimental dengan desain rancangan acak lengkap (RAL) dua ulangan. Perlakuan berupa variasi kombinasi ikan layang, wortel, dan tepung tulang ikan layang pada tiga formula, yaitu F1 (100:0:0), F2 (60:40:0), dan F3 (55:40:5), dari ketiga formula dipilih satu berdasarkan karakteristik organoleptik dan kandungan gizi. Data penelitian diolah menggunakan Microsoft Excel 2016 dan IBM SPSS. Uji beda dilakukan menggunakan analisis ragam one way ANOVA. Selanjutnya terdapat perbedaan signifikan antar perlakuan (p<0,05) lalu dilakukan uji lanjut menggunakan uji Duncan Multiple Range Test untuk mengetahui perbedaan dari perlakuan tiap formula. Hasil penelitian menunjukkan bahwa penambahan wortel pada sosis ikan layang berpengaruh signifikan terhadap karakteristik fisik, sensori, dan kandungan gizi produk. Kandungan omega-3 berkisar 0,62–1,12%, zat besi menurun dari 2,69 menjadi 1,31 mg, sedangkan kalsium meningkat dari 7,09 menjadi. Komposisi proksimat sosis ikan layang per 100 g menunjukkan bahwa energi berkisar 157,94–175,22 kkal, dengan penurunan seiring meningkatnya substitusi. Kadar air berada pada 61,36–63,33%, sedangkan kadar abu meningkat dari 1,35% menjadi 2,47%. Protein dan lemak menurun masing-masing dari 17,43% menjadi 11,67% dan dari 5,36% menjadi 4,23%, sementara karbohidrat dan serat meningkat dari 14,31% menjadi 18,80% dan dari 0,71% menjadi 5,12%. Kandungan omega-3 berkisar 0,62–1,12%, zat besi menurun dari 2,69 menjadi 1,31 mg, sedangkan kalsium meningkat dari 7,09 menjadi 41,29 mg dan ß-karoten dari 414,41 mcg, 2841,11 mcg, dan 2698,46 mcg. Peningkatan proporsi wortel membuat warna sosis lebih cerah kekuningan akibat kandungan ß-karoten, namun tekstur menjadi lebih lunak karena berkurangnya protein ikan pembentuk gel. Analisis deskriptif menunjukkan F1 memiliki elastisitas tertinggi, sedangkan F2 memiliki kualitas sensori dan kandungan gizi paling seimbang dengan warna lebih cerah, tekstur kenyal, serta rasa dan aroma ikan yang masih disukakesukaan, terutama pada atribut rasa dan tekstur. Penentuan formula terpilih didasarkan pada kombinasi terbaik antara kualitas sensori dan kandungan gizi. Formula terbaik umumnya merupakan formulasi dengan tingkat substitusi wortel sedang, yang mampu mempertahankan kandungan protein yang cukup tinggi sekaligus meningkatkan kandungan ß-karoten. Analisis deskriptif menunjukkan F1 memiliki elastisitas tertinggi, sedangkan F2 memberikan kualitas sensori dan kandungan gizi paling seimbang dengan warna lebih cerah, tekstur kenyal, serta rasa dan aroma ikan yang masih disukai. Formula F2 mengandung protein 12,50% dengan daya cerna protein 64,44%, serta bioaksesibilitas zat besi dan kalsium masing-masing 9,11% dan 11,06%. Selain itu, F2 berkontribusi terhadap AKG anak usia 7–9 tahun, terutama protein, omega-3, dan ß-karoten, serta berpotensi diklaim sebagai pangan sumber protein dan sumber serat sesuai ketentuan Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 1 Tahun 2022, dengan syarat memenuhi batas maksimum yaitu lemak total = 18 g, lemak jenuh = 6 g, kolesterol = 60 mg, dan natrium = 300 mg. Dapat disimpulkan bahwa formula F2 merupakan formula terbaik karena memberikan keseimbangan paling optimal antara mutu sensori dan kandungan gizi. Penambahan wortel mampu meningkatkan kandungan serat pangan dan ß-karoten tanpa menurunkan penerimaan konsumen secara signifikan, sedangkan penambahan tepung tulang ikan berkontribusi dalam peningkatan kandungan kalsium. Dengan daya terima yang baik dan kandungan gizi yang mendukung kebutuhan anak, sosis ikan layang dengan penambahan wortel berpotensi dikembangkan sebagai alternatif kudapan bergizi untuk anak usia sekolah.

School-aged children are vulnerable to malnutrition, which may hinder their growth and development; therefore, the development of nutritious and acceptable food innovations is essential. The frequent consumption of low-nutrient snacks highlights the need for healthier snack alternatives, one of which is sausage, a product widely favored by children. The utilization of fish as the main raw material offers a promising solution due to its high protein and omega-3 fatty acid content, as well as its economic value. Meanwhile, the incorporation of carrots has the potential to enhance ß-carotene content as a provitamin A source. Round scad was selected due to its abundant availability and underutilized potential, highlighting the need for product diversification to promote greater fish consumption. The combination of round scad and carrots is expected to produce a sausage with improved nutritional value while maintaining desirable sensory characteristics. Therefore, this study aimed to develop round scad sausage with carrot addition and to evaluate its physical properties, nutritional composition, and acceptability as a nutritious snack alternative for school-aged children. This study generally aimed to develop a sausage product based on round scad (Decapterus sp.) with carrot addition for children. The specific objectives of this study were to: (1) determine the nutritional composition, including moisture, ash, protein, fat, carbohydrate, dietary fiber, omega-3 fatty acids, calcium, iron, and ß-carotene contents of round scad (Decapterus sp.) sausage fortified with carrot (Daucus carota L.) for school-aged children; (2) evaluate the physical characteristics (color and texture) and sensory properties, including hedonic preference and sensory quality, of the developed sausage; (3) characterize the sensory attributes (aroma, taste, mouthfeel, and aftertaste) of the selected formulation using Quantitative Descriptive Analysis (QDA); (4) evaluate the acceptability of the selected sausage among elementary school children and assess its protein digestibility and mineral bioaccessibility; and (5) determine its contribution to the Recommended Dietary Allowance (RDA) for children and the Reference Intake (RI) for nutrition labeling purposes. The results demonstrated that the addition of carrot significantly affected the physical characteristics, sensory properties, and nutritional composition of round scad sausage. The omega-3 content ranged from 0.62% to 1.12%, while iron content decreased from 2.69 to 1.31 mg/100 g. In contrast, calcium content increased from 7.09 to 41.29 mg/100 g. The proximate composition per 100 g of sausage showed that the energy content ranged from 157.94 to 175.22 kcal and decreased with increasing levels of carrot substitution. Moisture content ranged from 61.36% to 63.33%, whereas ash content increased from 1.35% to 2.47%. Protein and fat contents decreased from 17.43% to 11.67% and from 5.36% to 4.23%, respectively, while carbohydrate and dietary fiber contents increased from 14.31% to 18.80% and from 0.71% to 5.12%, respectively. Furthermore, ß-carotene content increased markedly from 414.41 µg/100 g in the control formulation to 2,841.11 µg/100 g and 2,698.46 µg/100 g in the carrot-fortified formulations. This research employed an experimental design using a Completely Randomized Design (CRD) with two replications. The treatments consisted of variations in the proportion of round scad, carrot, and round scad bone meal in three formulations: F1 (100:0:0), F2 (60:40:0), and F3 (55:40:5). One formulation was selected based on its organoleptic characteristics and nutritional composition. Data were processed using Microsoft Excel 2016 and IBM SPSS. Statistical analysis was performed using one-way ANOVA, and when significant differences were observed (p<0.05), Duncan’s Multiple Range Test was applied to determine differences among formulations. Increasing the proportion of carrot resulted in a brighter yellowish color due to its ß-carotene content but produced a softer texture because of the reduced proportion of fish protein responsible for gel formation. Quantitative Descriptive Analysis (QDA) revealed that F1 exhibited the highest elasticity, whereas F2 demonstrated the most balanced sensory quality and nutritional composition, characterized by a brighter color, a firm and elastic texture, and acceptable fish aroma and flavor. The selected formulation was determined based on the optimal balance between sensory acceptability and nutritional quality. Overall, the formulation containing a moderate level of carrot substitution (F2) was identified as the optimal formulation because it maintained a relatively high protein content while substantially increasing ß-carotene content. Descriptive sensory analysis revealed that F1 exhibited the highest elasticity, whereas F2 demonstrated the most balanced sensory and nutritional characteristics, characterized by a brighter color, a firmer texture, and acceptable fish flavor and aroma. F2 contained 12.50% protein with an in vitro protein digestibility of 64.44%, while the bioaccessibility of iron and calcium reached 9.11% and 11.06%, respectively. Furthermore, F2 contributed to the recommended dietary allowance (RDA) for children aged 7–9 years, particularly for protein, omega-3 fatty acids, and ß-carotene. The formulation also has the potential to be labeled as a source of protein and a source of dietary fiber in accordance with the Indonesian Food and Drug Authority Regulation (BPOM RI) No. 1 of 2022, provided that it complies with the maximum allowable limits per serving, namely total fat =18 g, saturated fat =6 g, cholesterol =60 mg, and sodium =300 mg. It can be concluded that F2 was the best formulation, as it provided the most optimal balance between sensory quality and nutritional value. The addition of carrot increased dietary fiber and ß-carotene contents without significantly reducing consumer acceptance, while the incorporation of fish bone flour contributed to an increase in calcium content. With good acceptability and nutritional properties that support children’s nutritional needs, scad fish sausage with carrot addition has the potential to be developed as a nutritious snack alternative for school-aged children.