Aulia, Silva Lutfi (2026) SIFAT ORGANOLEPTIK DAN KANDUNGAN GIZI SOSIS AYAM SUBSTITUSI IKAN LELE ( Clariidae) DENGAN PENAMBAHAN BAYAM (Amaranthus Sp) SEBAGAI ALTERNATIF SNACK SELINGAN BALITA UNTUK CEGAH STUNTING. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
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Abstract
Berdasarkan Survei Status Gizi Indonesia (SSGI) tahun 2024, prevalensi stunting di Indonesia mencapai 19,8%. Rendahnya asupan protein, zat besi, dan zinc menjadi salah satu faktor penyebab stunting pada balita. Oleh karena itu, perlu dikembangkan pangan bergizi berbasis pangan lokal seperti sosis ayam substitusi ikan lele dengan penambahan bayam hijau. Ikan lele mengandung protein 19,03 gram, zat besi 17,03 mg, dan zinc 2,92 mg per 100 gram, sedangkan bayam hijau mengandung zat besi 3,5 mg dan zinc 0,4 mg per 100 gram. Penelitian ini bertujuan mengetahui sifat organoleptik dan kandungan zat gizi sosis ayam substitusi ikan lele dengan penambahan bayam hijau. Metode penelitian menggunakan eksperimen dengan analisis deskriptif yang dilakukan dalam dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan menggunakan tiga formulasi perbandingan daging ayam dan ikan lele yaitu F1 (33%:67%), F2 (23%:77%), dan F3 (13%:87%) yang diuji oleh 10 panelis agak terlatih. Hasil menunjukkan Formula 3 (13%:87%) menjadi formulasi terbaik. Penelitian utama dilakukan dengan penambahan bayam hijau 10%, 15%, dan 20% serta diuji kepada 30 panelis tidak terlatih. Hasil menunjukkan Formula 1 (13%:87%+10%) menjadi formulasi terbaik dengan nilai organoleptik 4,97 (agak suka). Kandungan gizi per 75 gram produk yaitu energi 137,02 kkal, protein 10,24 gram, lemak 7,55 gram, karbohidrat 7,04 gram, zat besi 8,22 mg, dan zinc 1,35 mg. Produk ini tergolong tinggi protein, tinggi zat besi, dan tinggi zinc menurut BPOM (2022) sehingga berpotensi menjadi makanan selingan bergizi untuk membantu pencegahan stunting. Kata Kunci: Sosis ayam, ikan lele, bayam, gizi, stunting SILVA LUTFI AULIA.“Organoleptic Properties and Nutritional Content of Chicken Sausages Substituted with Catfish (Clariidae) with Added Spinach (Amaranthus Sp) as an Alternative Snack for Toddlers to Prevent Stunting”Under Supervision of NANING HADININGSIH Based on the 2024 Indonesian Nutritional Status Survey (SSGI), the prevalence of stunting in Indonesia reached 19.8%. Low intake of protein, iron, and zinc is one of the factors causing stunting in toddlers. Therefore, it is necessary to develop nutritious foods based on local foods such as chicken sausages substituted for catfish with the addition of green spinach. Catfish contains 19.03 grams of protein, 17.03 mg of iron, and 2.92 mg of zinc per 100 grams, while green spinach contains 3.5 mg of iron and 0.4 mg of zinc per 100 grams. This study aims to determine the organoleptic properties and nutritional content of chicken sausages substituted for catfish with the addition of green spinach. The research method used an experiment with descriptive analysis conducted in two stages: preliminary research and main research. The preliminary study used three formulations of chicken and catfish meat ratios: F1 (33%:67%), F2 (23%:77%), and F3 (13%:87%), which were tested by 10 semi-trained panelists. The results showed that Formula 3 (13%:87%) was the best formulation. The main study was conducted with the addition of 10%, 15%, and 20% green spinach and tested on 30 untrained panelists. The results showed that Formula 1 (13%:87%+10%) was the best formulation with an organoleptic value of 4.97 (somewhat liked). The nutritional content per 75 grams of product is 137.02 kcal of energy, 10.24 grams of protein, 7.55 grams of fat, 7.04 grams of carbohydrates, 8.22 mg of iron, and 1.35 mg of zinc. This product is classified as high in protein, high in iron, and a high in zinc according to BPOM (2022), so it has the potential to be a nutritious snack to help prevent stunting. Keywords: Chicken sausage, catfish, spinach,nutrition, stunting
| Item Type: | Thesis (Diploma) |
|---|---|
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Jurusan Gizi > D3 Gizi |
| Depositing User: | Mhs SILVA LUTFI AULIA |
| Date Deposited: | 22 Jun 2026 03:24 |
| Last Modified: | 22 Jun 2026 03:24 |
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/8241 |
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