Komposisi Nilai Gizi Pempek Ikan Tenggiri (Scomberomorus Commersonii) Dengan Penambahan Wortel (Daucus Carota)
Abstract
Asupan serat pangan pada anak-anak di Indonesia cukup rendah. Modifikasi kudapan atau makanan sepinggan dengan penambahan sayur dapat menjadi salah satu upaya peningkatan asupan serat pangan. Penelitian ini mengkaji karakteristik nilai gizi serta penerimaan sensori pempek ikan tenggiri dengan penambahan wortel. Studi eksperimental dengan Rancangan Acak Lengkap (RAL). Terdapat empat formulasi pempek, yaitu F1 (0% wortel), F2 (20% wortel), F3 (40% wortel), dan F4 (60% wortel). Penambahan 40% wortel mampu meningkatkan nilai penerimaan sensori terbaik pada warna (6,7±1,7), aroma (5,8±2,4), tekstur (6,7±1,7), dan rasa (6,8±1,6). Kemudian, komposisi nilai gizi pempek dengan penambahan 40% wortel yaitu air (66,52±0,57%), abu (1,77±0,05%), lemak (<0,02%), protein (7,43±0,01%), karbohidrat (24,25±0,63%), dan serat pangan (2,42±0,01%). Penambahan wortel dapat meningkatkan penerimaan sensori serta kadar air dan serat pangan.
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