Tingkat Kesukaan Produk Formula Berbasis Pangan Lokal Burung Weris (Gallirallus) Substitusi Tepung Kacang Kedelai (Glycinemax L. Mer) Untuk Ibu Hamil
Abstract
Improving nutrition and health of pregnant women is closely related to the level of education, knowledge, and attitudes in meeting nutritional needs during pregnancy. Local food is food that is produced and developed according to local potential and culture as well as regional resources. Weris birds have long been known by the public, especially the Minahasa community and Kotamobagu City. The protein content of weris meat is equivalent to that of chicken or other livestock, but is still higher than that of ducks. Soybean is a commodity source of vegetable protein and vegetable oil in the world that plays a role in improving people's nutrition. This study aims to determine the level of preference for formula products based on local food substitutes for soybean flour for pregnant women. This type of research is experimental research with a quasi-experimental design. With two treatments using a ratio of weris bird and soybean flour FA : weris bird 200 gr - soybean flour 100 gr, FB : weris bird 200 gr - soybean flour 200 gr. The analysis was done by organoleptic (hedonic) test. The results of this study using an organoleptic test, the average preference level of panelists for taste, color, aroma, and texture is in the level of dislike to very like, namely formula A is stated as the preferred formulation with a score of 3.32 with the criteria of somewhat liking. of the test on the taste of the highest yield on FA with a value of 50% in the liking category, on the color of the highest yield on FA with a value of 33.3% in the liking category, on the aroma of the highest yield on FA with a value of 50% in the liking category, on the texture of the highest yield on FA with a value of 47.1 % likes category. Conclusion: There is no difference in the level of preference for taste, color, aroma, and texture on giving weris bird cakes with soy bean flour substitution between formula A and formula B and a significant value of taste (0.617) > (0.05), color (1,000) is found. > (0.05), aroma (0.160) > (0.05), and texture (0.564) > (0.05).
References
2. World Health Organization. Childhood Stunting: Challenges and opportunities. Report of a Promoting Healthy Growth and Preventing Childhood Stunting colloquium. WHO Geneva. 2014;34.
3. Trihono, Atmarita, Tjandrarini DH, Irawati A, Utami NH, Tejayanti T, et al. Pendek (Stunting) Di Indonesia, Masakah dan Solusinya. In 2015.
4. Organization WH. World health statistics 2013. Vol. 123, World Health Organization. 2013. 2176–2181 p.
5. UNICEF. Regional Report on Nutrition Security in ASEAN. Reg Rep Nutr Secur ASEAN. 2019;2:184.
6. KEMENKES. Riset Kesehatan Dasar (RISKESDAS) 2018. 2018;
7. Kementerian Kesehatan RI. Petunjuk Teknis Pendidikan Gizi dalam pemberian Makanan tambahan lokal bagi ibu hamil dan balita. 2018.
8. Far Far RA, Saleh A. Komunikasi Politik Pangan Lokal Di Provinsi Maluku (Political Communication Local Food In Maluku Province). J Komun Pembang. 2016;14(1):78–100.
9. Lambey LJ, Noor RR, Manalu W, Duryadi D. Karakteristik Morfologi , Perbedaan Jenis Kelamin , dan Pendugaan Umur Burung Weris (Gallirallus philippensis) di Minahasa, Sulawesi Utara. J Vet. 2013;14(2):228–38.
10. Zulistina M. MUTU ORGANOLEPTIK DAN KANDUNGANGIZI ABONIKAN TUNA (Thunnus Sp) YANG DITAMBAHKANPAKIS(Pteridophyta). Skripsi. 2019;130.
11. Sormin RBD, Gasperz F, Woriwun S. Karakteristik Nugget Ikan Tuna (Thunnus sp.) dengan Penambahan Ubi Ungu (Ipomoea batatas). AGRITEKNO J Teknol Pertan. 2020;9(1):1–9.
12. Permata deivy andhika, Ismed, Putri H. Pembuatan Kaldu Sapi Instan dengan Pemanfaatan. Agroteknika. 2019;2(1):20–30.
13. Irawan AM asrul, Umami Z, Rahmawati LA. Peningkatan Pengetahuan Remaja Tentang Gizi Dan Kesehatan Reproduksi. J Pemberdaya Masy Univ Al Azhar Indones. 2020;2(2):46.
14. Utami CP, Fitrianingrum SA, Haryani IK. Pemanfaatan iles-iles (Amorphophallus oncophylus) sebagai bahan pengenyal pada pembuatan tahu. J Teknol Kim dan Ind. 2012;1(1):79–85.
15. Fadila, Juhartini. Mutu Organoleptik dan Kandungan Histamin Penyedap Rasa Bubu Ikan Tuna Sirip Kuning (Thunnus Albacares). Hosp Majapahit. 2021;13(1):21–34.
16. Fajiarningsih H. Pengaruh Penggunaan Komposit Tepung Kentang Terhadap Kualitas Cookies. Food Sci Culin Educ. 2013;2(1):36–44.
17. Cicilia S, Basuki E, Prarudiyanto A, Alamsyah A, Handito D. [ The Effect of Wheat Flour Substition with Coleus tuberosus Flour on Chemical and Organoleptic Properties of Cookies ]. 2018;4(1):304–10.
18. Yuliani Y, Marwati M, Wardana H, Emmawati A, Candra KP. Karakteristik Kerupuk Ikan Dengan Substitusi Tepung Tulang. Jphpi. 2018;21(2):258–65.
19. Negara JK, Sio AK, Rifkhan R, Arifin M, Oktaviana AY, Wihansah RRS, et al. Aspek mikrobiologis, serta Sensori (Rasa, Warna,Tekstur, Aroma) Pada Dua Bentuk Penyajian Keju yang Berbeda. J Ilmu Produksi dan Teknol Has Peternak. 2016;4(2):286–90.
20. Angkat AH, Simatupang NF. Volume 1 Nomor 2 , Edisi Februari 2022 PENGARUH PENAMBAHAN SARI WORTEL ( Daucus carota L ) TERHADAP DAYA TERIMA DONAT The Effect of Carrot Juice Addition ( Daucus carota L ) on Doughnut Receivability. 2022;1:42–6.
21. Widiany FL, Sja’bani M, Susetyowati, Hurivati E. the Organoleptic Quality of Liquid Food Formula Made From Snail (Pila Ampullacea), Tempeh, and Moringa Leaves. Potravin Slovak J Food Sci. 2021;15(April):961–9.
22. Giyatmi, G. Ratih, W & Sihindum A. BLENDING : SEBUAH ALTERNATIF A . PENDAHULUAN Pada pertengahan tahun 2016 , beredar sebuah snack atau makanan ringan yang cukup membuat heboh masyarakat Indonesia . Snack tersebut dikenal dengan nama Bikini . Snack tersebut dianggap memiliki muatan pornagr. J Bhs dan Sastra Vol II No 2Universitas Veteran Bangun Nusant Sukaharjo. 2018;II(2):156–80.
23. RAHMADITA DN. Pengaruh penambahan tepung kecambah kacang hijau (Phaseolus radiates L.) terhadap mutu organoleptik dan kadar protein pada kue. 2020;
24. Ridawati, Alsuhendra, Listianingrum. Formulasi Marzipan Kacang Merah (Phaseolus vulgaris. L). Pros Pendidik Tek Boga Busana. 2016;15:113–40.
