Penambahan Puree Bit ( Beta vulgari L.) Terhadap Kandungan Gizi Makro dan Kadar Serat Sosis Ikan Kembugn (Rastrelliger kanagurt L.)

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Ni Kadek Artiningsih

Abstract

The addition of beet puree can be used as a mixture to improve the quality of mackerel fish sausage (Rastrelliger kanagurt L.). Sausage with the addition of beet puree can be a healthy snack for school-age children with adequate macro nutrition and fiber content in mackerel sausage. In this study used a completely randomized design (CRD) including the formulation factor of mackerel and puree beet which consisted of 4 types of treatment repeated 3 times. The results of the analysis were statistically tested using ANOVA 5% and further tested using the Duncan test. The results showed that the use of puree beetroot had a water 71.20-76.66%, ash 1.72-1.81%, fat 9.36-9.61%, protein 9.27-15.80. % and fiber 1.28-1.91%. The contribution of serving 50 grams of sausage in all treatments can contribute to protein intake as much as 8.42-18.85% and fiber intake contributes 2.32-4.20% of the nutritional adequacy rate for school age children 7-12 years. Sausage with the addition of beet puree can be a healthy snack for school-age children with adequate macro nutrition and fiber content.

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How to Cite
ARTININGSIH, Ni Kadek. Penambahan Puree Bit ( Beta vulgari L.) Terhadap Kandungan Gizi Makro dan Kadar Serat Sosis Ikan Kembugn (Rastrelliger kanagurt L.). Jurnal Gizi dan Pangan Soedirman, [S.l.], v. 5, n. 1, p. 92-104, may 2021. ISSN 2599-2465. Available at: <http://jos.unsoed.ac.id/index.php/jgps/article/view/3625>. Date accessed: 01 dec. 2021. doi: https://doi.org/10.20884/1.jgipas.2021.5.1.3625.
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