Kandungan Protein Dan Uji Organoleptik Bakso Ikan Tuna Dengan Penambahan Daun Kelor Di Wilayah Kerja Puskesmas Kulisusu Kabupaten Buton Utara

Abstract

Abstrak. Status gizi ibu hamil yang rendahselama kehamilan dapat  mengakibatkan berbagai  dampak negatif  bagi ibu dan janin. Salah  satu permasalahannya  adalah kekurangan energi kronik (KEK). Kekurangan  energy  kronik (KEK) adalah masalah gizi yang disebabkan karena kekurangan asupan makanan dalam waktu yang cukup lama, hitungan tahun Salah satu langkah awal dalam penanggulangan masalah gizi pada ibu hamil adalah  meningkatkan  konsumsi  pangan  tinggi protein dan vitamin A seperti ikan dan sayuran dari ini peneliti berinisiatif untuk membuat olahan bakso ikan tuna dengan penambahan daun kelor. Penelitian ini dilaksanakan pada ibu hamil yang berada di wilayah kerja puskesmas kulisusu.Penelitian ini dilakasanakan dengan jenis penelitian kuantitatif dengan desain penelitian dengan pendekatan cross sectional study. Populasi ibu hamil diwilayah kerja puskesmas dan sampel penelitan 50 responden.Variabel independen kadar protein dan uji organoleptik, Variabel independen bakso ikan tuna dengan penambahan daun Kelor.Hasil Penelitian Ini menunjukan kadar protein bakso ikan tuna daun kelor 9.147 dan bakso biasa 7.844.Uji Organoleptik menunjukan Warna bakso ikan tuna dengan penambahan daun kelor  menarik 49 responden (98 %)  dan 1 tidak menarik(2%) Rasa bakso ikan tuna dengan penambahan daun kelor  enak 46 responden (92%) dan tidak enak (8%) Tekstur bakso ikan tuna dengan penambahan daun kelor  suka 46 responden (92%) dan tidak suka (8%) Aroma bakso ikan tuna dengan penambahan daun kelor suka 47 responden (94%) dan tidak suka 3 (6%).Simpulan penelitian ini adalah kadar protein bakso ikan tuna dengan penambahan daun kelor memiliki kadar protein lebih tinggi dibanding bakso ikan tuna biasa sedangkan uji organoleptic dari 50 responden menyatakanbakso ikan tuna dengan penambahan daun kelor Kategori warna  menarik, rasa enak,Tekstur disukai  dan aroma disukai.

Abstract. The low nutritional status of pregnant women during pregnancy can have various negative impacts on the mother and the fetus. One of the problems is chronic energy shortage (KEK).Chronic energy deficiency (KEK) is a nutritional problem caused by lack of food intake for a long time, a matter of years.One of the first steps in overcoming nutritional problems in pregnant women is increasing consumption of foods high in protein and vitamin A such as fish and vegetables from this researcher. took the initiative to make processed tuna meatballs with the addition of Moringa leaves.This research was conducted on pregnant women who were in the working area of the Kulisusu Public Health Center. This research was carried out with a quantitative research design with a cross sectional study approach. The population of pregnant women in the work area of the health center and the research sample was 50 respondents. Independent variables were protein content and organoleptic test, independent variable tuna fish balls with the addition of Moringa leaves.The results of this study showed the protein content of  Moringa leaf tuna meatballs was 9,147 and ordinary meatballs 7,844 Organoleptic tests showed the color of tuna meatballs with the addition of Moringa leaves attracted 49 respondents (98%) and 1 was not attractive (2%) The taste of tuna meatballs with the addition of leaves 46 respondents (92%) good and bad (8%) good moringa texture. 46 respondents liked the texture of tuna meatballs (92%) and did not like it (8%). 47 respondents liked the aroma of tuna meatballs with the addition of Moringa leaves (94 %) and did not like 3 (6%).The conclusion of this study is that the protein content of tuna meatballs with the addition of Moringa leaves has a higher protein content than regular tuna fish balls, while the organoleptic test of 50 respondents stated that tuna fish balls with the addition of Moringa leaves are attractive color categories, good taste, preferred texture and preferred aroma.