INOVASI SIOMAY SEAFOOD DENGAN PENAMBAHAN BUBUK KELOR

SIOMAY SEAFOOD INNOVATION WITH ADDITION OF MORAGE POWDER

Siomay merupakan jenis dimsum yang berasal dari Cina, berbahan dasar protein hewani sebagai bahan isian. Penelitian ini bertujuan untuk mengetahui: 1) Formulasi siomay seafood dengan penambahan bubuk kelor; 2) Tingkat kesukaan penelis terhadap hasil jadi siomay meliputi warna, rasa, dan aroma; 3) Kandungan protein, zat besi, kalsium, vitamin A dan vitamin C. Penelitian rekayasa dilakukan dengan metode uji coba sebanyak dua kali. Pengambilan data kesukaan dilakukan dengan uji sensoris melalui uji organoleptik terhadap hasil jadi siomay bandeng kombinasi udang dengan penambahan bubuk kelor meliputi warna, rasa, aroma. Instrumen pengambilan data menggunakan lembar organoleptik. Panelis uji adalah 25 orang semi terlatih yang berasal dari pekerja di bidang F&B dan memiliki pengalaman di bidang kuliner. Analisis data  dilakukan dengan persentase dan untuk mengetahui kandungan gizi dilakukan uji protein, zat besi, kalsium, vitamin A dan C di laboratorium Balai Penelitian dan Konsultasi Industri Surabaya. Hasil penelitian menunjukan: 1) Formulasi siomay bandeng terbaik dihasilkan dengan penambahan 10% bubuk kelor 2) hasil kesukaan 22 panelis (88%) menyatakan suka sampai sangat suka terhadap rasa dan warna siomay, 20 panelis (80%) menyatakan suka sampai sangat suka terhadap aroma siomay,; dan 3) kandungan gizi per 100g  siomay adalah Protein 17,82 %, Zat besi 2,85 mg, Kalsium 104 mg Vitamin A 118,60 mg, Vitamin C 68,65 mg ; 

Siomay is a type of dim sum from China, made from meat or other protein from animal as a filling. This study aims to determine: 1) The formulation of seafood dumplings with the addition of Moringa powder; 2) The level of the author's preference for the finished dumplings includes color, taste, and aroma; 3) The content of protein, iron, calcium, vitamin A and vitamin C. Engineering research was carried out using the trial method twice. Preference data was collected by sensory testing through organoleptic tests on the finished milkfish dumplings combined with shrimp with the addition of Moringa powder including color, taste, aroma. The data collection instrument used organoleptic sheets. The test panelists were 25 semi-trained people who came from workers in the F&B and had experience in the culinary. Data analysis was carried out by percentage and to determine the nutritional content, protein, iron, calcium, vitamin A and C tests were carried out in the laboratory of the Surabaya Industrial Consultation and Research Institute. The results showed: 1) The best formulation of milkfish dumplings was produced with the addition of 10% Moringa powder 2) the results of favorites 22 panelists (88%) stated that they liked to really like the taste and color of dumplings, 20 panelists (80%) said they liked to really like the dumplings. siomay aroma,; and 3) the nutritional content per 100g of dumplings is Protein 17.82 %, Iron 2.85 mg, Calcium 104 mg, Vitamin A 118.60 mg, Vitamin C 68.65 mg;