Muttaqin, Sidqi Haykal and Hadiningsih, Naning (2024) GAMBARAN SIFAT ORGANOLEPTIK DAN KANDUNGAN GIZI BAKSO IKAN LELE DENGAN PENAMBAHAN PUREE BAYAM SEBAGAI MAKANAN ALTERNATIF IBU HAMIL UNTUK PENCEGAHAN STUNTING. Diploma thesis, Poltekkes Kemenkes Tasikmaya.
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Text (BAB I PENDAHULUAN)
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Text (BAB II TINJAUAN PUSTAKA)
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Text (BAB V KESIMPULAN)
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Abstract
Stunting is still a major health problem in Indonesia. Based on the 2022 SSGI results, stunting in Tasikmalaya City is 22.4%. Stunting is caused by a lack of food intake that contains macronutrients such as protein and micronutrients such as iron (Fe) and zinc (Zn). So it is necessary to make alternatives to make PMT which contains high levels of protein, iron and zinc by using local food. One local ingredient that can be used is catfish, per 100g catfish contains 18.7g protein, 2g iron, and 100g spinach contains 0.9g protein, 3.5g iron, 0.4g zinc. The PMT that can be made is meatballs because they are liked by all groups so they can be used as an alternative food to prevent stunting for pregnant women. This research aims to determine the organoleptic properties and nutritional content of catfish meatballs with the addition of spinach puree as an alternative food to prevent stunting. This research is experimental research with descriptive analysis. Preliminary research carried out 4 variations, namely formula 1 (70%:30%), formula 2 (70%:25%), formula 3 (80%:20%), formula 4 (85%:15%), then the best formula was obtained is formula 4 with a ratio of catfish and tapioca flour (85%:15%), then used as a reference in the main research with the addition of spinach puree, each ratio is 75gr formula 1, 85gr formula 2, 85gr formula 3 and 90gr formula 4. In main research formulation 1 (85%:15%+44%) is the best formula. With an average value of 3.61 and the nutritional value of meatballs per 100 g in formulas 1, 2, 3 and 4, namely 119.0-120.1 kcal, protein 13.6-13.9. g, iron 4.5-5.2 mg, and zinc 2.2-2, per 100g of meatballs fulfills the daily protein intake of pregnant women of 22.7% of the 20% of pregnant women's needs according to AKG. Key words: stunting, meatballs, organoleptic properties, nutritional content, and catfish
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Uncontrolled Keywords: | stunting, bakso, sifat organoleptik, kandungan gizi, dan ikan lele | ||||||||||||
| Subjects: | R Medicine > RZ Other systems of medicine | ||||||||||||
| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||||||
| Depositing User: | Mhs Sidqi Haykal M | ||||||||||||
| Date Deposited: | 16 Jul 2024 03:23 | ||||||||||||
| Last Modified: | 16 Jul 2024 03:23 | ||||||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/3674 |
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