Metode Pengolahan Camilan Berbahan Ikan Lele dan Daun Kelor Dengan Cara Oven, Panggang dan Goreng Untuk Anak Stunting
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Abstract
Stik ClaMori (kombinasi ikan lele/Clarias batrachus dan daun kelor/ Moringa oleifera) adalah inovasi pangan lokal sebagai camilan bergizi untuk anak stunting. Penelitian ini bertujuan untuk menganalisis formulasi, kandungan zat gizi, dan daya terima stik ClaMori. Rancangan penelitian adalah Acak Kelompok. Formula ikan lele : daun kelor dibedakan dalam 5 komposisi yaitu F1 (20% : 80%), F2 (35% : 65%), F3 (50% : 50%), F4 (65% : 35%), F5 (80% : 20%). Pengolahan Stik dilakukan dengan metode goreng, oven, dan panggang. Perbedaan kiandungan gizi dan daya terima stik ClaMori diuji dengan analisis sidik ragam (ANOVA) dan dilanjutkan dengan Post Hoc Tests ((Beda Nyata Terkecil/LSD pada ? = 0,05 apabila perbedaan bermakna). Hasil analisis zat gizi 1 porsi (50 g) stik ClaMori dapat memenuhi kecukupan zat gizi anak sekolah 7-9 tahun sebesar energi 12,12%, protein 11,88%, lemak 9,93%, dan karbohidrat 13,36%. Berdasarkan hasil uji organoleptik diketahui stik ClaMori yang disukai panelis adalah yang diolah dengan metode goreng. Namun tidak ada perbedaan rasa, warna, aroma, tekstur stik ClaMori yang dihasilkan berdasarkan formula yang digunakan.
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