Tingkat Kesukaan Nugget Ikan Kembung (Rastrelliger) Dengan Penambahan Tepung Daun Kelor (Moringa oleifera) Pada Anak Sekolah Dasar Di SDN 2 Bolaang Kabupaten Bolaang Mongondow
Abstract
Local food is that which is produced and developed in accordance with the potential and resources of the region and local culture. Local food, including traditional food and regional specialties, has a strategic role in efforts to strengthen food security, especially the consumption aspect in this case diversification in the region because of the raw materials for these foods. location specific available. (Rukmana, et al 2016).
This type of research is a quasi-experimental with a completely randomized design with 3 treatments and 3 replications, namely F1 500 grams of mackerel and 45 grams of Moringa leaf flour, F2 500 grams of mackerel 30 grams of Moringa leaf flour and F3 500 grams of mackerel 15 grams of flour. Moringa leaves.
The results of the level of preference test on the taste, color, aroma, texture of Mackerel Nugget (Rastrelliger) with the addition of Moringa leaf flour (Moringa oleifera) in School Children at SDN 2 Bolaang, Bolaang Mongondow Regency, which was carried out three times, there were many who chose very like in the taste test, which is as many as 16 people, 53.3%, in the color test, many choose rather like, namely as many as 28 people, 93.3%, for the aroma test, many choose somewhat like, namely as many as 26 people, 86.7% and for the texture test, many choose somewhat like, namely as much as 26 people 86.7%.
Conclusion: the results obtained from the Friedman the showed that there were differences in taste, color, aroma, and texture of mackerel fish nuggets with the addition of morinaga leaf flour.
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