Publisher

POLTEKKESKUPANGPOLTEKKESKUPANG

Journal Kupang Journal of Food and Nutrition ResearchKupang Journal of Food and Nutrition Research Abstract

Protein Energy Malnutrition (PEM) remains a major nutritional issue among toddlers and significantly contributes to high child mortality rates. Data from the World Health Organization (WHO) indicates that approximately 54% of child deaths are caused by Protein-Energy Malnutrition. One preventive measure involves utilizing local foods, such as skipjack tuna—which is high in animal protein—and red beans as a source of plant-based protein, by processing them into stick-shaped products. These stick products are designed as snacks weighing 50 grams per serving to help meet the daily nutritional needs of healthy infants and toddlers, supplementing their daily nutritional requirements beyond main meals. The objective of this study is to determine the effect of adding red bean flour on the organoleptic acceptability (color, aroma, taste, and texture) as well as the nutritional value of skipjack tuna sticks. An experimental research method was used with three treatments: the addition of 42% red bean flour (L1), 47% (L2), and 52% (L3). Organoleptic testing was conducted by panelists using the Kruskal-Wallis test, while nutritional value analysis was based on TKPI 2020. The results of the organoleptic test showed no significant differences among the treatments (p > 0.05), but all formulations fell into the “like category (scores of 3.6–4.0). In terms of color, L1 and L2 were the most preferred; for aroma and texture, L2 and L3 were preferred; while L2 received the highest score for taste. Nutritional analysis showed an increase in energy and protein as the proportion of red beans increased, with the highest values in L3 (Energy 2,413.4 kcal; protein 93.8 g; fat 97.75 g; carbohydrates 293.25 g). Based on the nutritional analysis results, the recommended formulation is skipjack fish sticks with 52% red bean flour added (L3). As a snack, this product has higher energy and protein levels than the other treatments, which can help meet the energy and protein needs of undernourished toddlers. Further research is needed regarding the content or analysis of other micronutrients in the fish stick formulation.

Conclusion

The statistical test results indicate that there is no significant effect of adding red bean flour on the acceptability of skipjack tuna fish sticks.This is due to the lack of differences in the sensory acceptance of color, aroma, texture, and taste across the treatments.Based on the nutritional value test results, the recommended formula is skipjack tuna fish sticks with 52% red bean flour (L3), as it has higher energy and protein levels than the other treatments, which can help meet the energy and protein needs of malnourished toddlers.It is hoped that further research will be conducted regarding the content or analysis of other micronutrients in the fish stick formulation.

Future Research

Penelitian lebih lanjut perlu dilakukan untuk mengeksplorasi potensi penggunaan jenis kacang-kacangan lokal lainnya sebagai substitusi tepung kacang merah, dengan tujuan meningkatkan kandungan nutrisi dan variasi rasa pada stik ikan cakalang. Selain itu, studi komparatif perlu dilakukan untuk membandingkan efektivitas stik ikan cakalang dengan produk makanan bergizi lainnya dalam mengatasi masalah Kekurangan Energi Protein (KEP) pada balita, dengan mempertimbangkan faktor-faktor seperti biaya, ketersediaan, dan preferensi konsumen. Terakhir, penelitian lanjutan dapat difokuskan pada pengembangan metode pengemasan yang inovatif untuk stik ikan cakalang, dengan tujuan memperpanjang umur simpan produk dan menjaga kualitas nutrisinya, sehingga dapat menjangkau lebih banyak populasi yang membutuhkan, terutama di daerah-daerah terpencil dengan akses terbatas terhadap makanan bergizi.

References

1. PENGARUH PEMBERIAN MODIFIKASI MODISCO (Modified Dietetic Skimmed Milk And Coconut Oil) KEDELAI TERHADAP... ejournalnwu.unw.ac.id/index.php/JGK/article/view/61PENGARUH PEMBERIAN MODIFIKASI MODISCO Modified Dietetic Skimmed Milk And Coconut Oil KEDELAI TERHADAP ejournalnwu unw ac index php JGK article view 61
2. Analisis Beberapa Parameter Populasi Ikan Cakalang (Katsuwonus pelamis) pada Perairan WPPNRI 714 yang... journal.uho.ac.id/index.php/jsipi/article/view/213Analisis Beberapa Parameter Populasi Ikan Cakalang Katsuwonus pelamis pada Perairan WPPNRI 714 yang journal uho ac index php jsipi article view 213

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