Kayla, Khansa (2026) Gambaran Sifat Organoleptik Dan Kandungan Gizi Pada Dimsum Substitusi Tepung Mocaf Dengan Isi Daging Ikan Lele Dan Brokoli Sebagai Snack Pencegahan Anemia Pada Remaja Putri. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
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Abstract
According to the 2023 Indonesian Health Survey (SKI) report, the prevalence of anemia among adolescent girls nationwide remains quite alarming, at 18%. A crucial preventive strategy in addressing this issue is through the optimization of iron-rich nutrient intake. The utilization of local food ingredients such as modified cassava flour (mocaf), catfish, and broccoli is considered a potential source for developing anti-anemia supplementary food (PMT). Therefore, this study was conducted to evaluate the organoleptic characteristics and nutritional profile of dim sum products substituted with mocaf flour and filled with catfish meat and broccoli. This study employed an experimental design conducted through two stages of descriptive analysis. Stage 1 began with the optimization of the dim sum wrapper formulation through the substitution of mocaf flour for wheat flour, where the best composition was obtained in Formula 2 with a 65:35 ratio. Then, the second stage focused on the design of chicken-based dim sum fillings combined with catfish substitution and broccoli supplementation. Data from organoleptic tests conducted on 30 panelists showed that Formula 3 (90% chicken : 10% catfish + 15% broccoli) achieved an average acceptance score of 5.0. Nutritional content evaluation per 100 g of Formula 3 sample yielded a nutritional profile consisting of energy (222.99 kcal), protein (10.12 g), fat (4.75 g), carbohydrates (35.60 g), and iron (3.24 mg). The proportion of daily nutritional requirements met by adolescent girls aged 16–18 through consumption of 100 g of this product includes 10.61% of energy, 15.56% of protein, 6.78% of fat, 11.86% of carbohydrates, and 21.6% of iron. This product meets the criteria as an iron-rich food because it exceeds the 15% claim standard, making it a viable dietary intervention alternative for people with anemia. An economic feasibility analysis shows that the cost of goods manufactured and the selling price per 100 g of Formula 3 are Rp2,694.00 and Rp7,202.00, respectively.
| Item Type: | Thesis (Diploma) | ||||||||
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| Uncontrolled Keywords: | Anemia, Dimsum, Organoleptic test, Nutritional Content | ||||||||
| Subjects: | R Medicine > R Medicine (General) | ||||||||
| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||
| Depositing User: | Mhs Khansa Kayla | ||||||||
| Date Deposited: | 19 Jun 2026 05:20 | ||||||||
| Last Modified: | 19 Jun 2026 05:43 | ||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/8183 |
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