Daya Terima Siomay dengan Substitusi Ikan Gabus dan Penambahan Daun Kelor sebagai Snack Tinggi Albumin dan Zat Besi

Acceptability of Siomay with Snakehead Fish Substitution and Addition of Moringa Leaves as a Snack High in Albumin and Iron

Inovasi baru snack yang tinggi kandungan albumin dan zat besi berupa siomay menggunakan substitusi ikan gabus dan penambahan daun kelor. Tujuan dari penelitian ini untuk mengetahui pengaruh substitusi ikan gabus, penambahan daun kelor, interaksi kedua faktor terhadap daya terima siomay (warna,aroma,rasa,tekstur), serta kandungan albumin dan zat besi terbaik siomay. Penelitian ini menggunakan metode eksperimental dengan desain rancangan faktorial 3x2 yang menghasilkan 6 perlakuan. Teknik pengambilan data menggunakan uji sensori berdasarkan tingkat kesukaan terhadap 50 panelis tidak terlatih. Hasil data uji sensori dianalisis menggunakan Uji Anova Two Way dilanjutkan Uji Duncan untuk mengetahui perbedaan hasil yang signifikan, serta untuk menentukan siomay terbaik. Berdasarkan hasil daya terima siomay hanya berpengaruh terhadap tekstur, dan tidak berpengaruh terhadap warna, aroma, rasa, baik dari substitusi ikan gabus maupun penambahan daun kelor, sedangkan interaksi substitusi ikan gabus dan penambahan daun kelor tidak berpengaruh terhadap warna, aroma, rasa dan tekstur. Siomay terbaik yaitu ikan gabus (100%) dan  daun kelor (20%) dengan nilai gizi albumin 4,10 mg dan zat besi 2,10 mg per 100 gram. Penelitian siomay dengan substitusi ikan gabus dan penambahan daun kelor hanya berpengaruh terhadap tekstur saja, meskipun begitu siomay dapat tetap dapat dikonsumsi oleh panelis serta bermanfaat untuk meningkatkan kadar albumin dan daya tahan tubuh serta mempercepat penyembuhan luka.

Kata kunci: Snack, Siomay, Ikan Gabus, Daun Kelor

A new snack innovation that is high in albumin and iron content in the form of dumplings uses snakehead fish substitution and the addition of Moringa leaves. The aim of this research was to determine the effect of snakehead fish substitution, the addition of Moringa leaves, the interaction of the two factors on the acceptability of dumplings (color, aroma, taste, texture), as well as the best albumin and iron content of dumplings. This research used an experimental method with a 3x2 factorial design which resulted in 6 treatments. The data collection technique uses a sensory test based on the liking level of 50 untrained panelists. The results of the sensory test data were analyzed using the Two Way Anova Test followed by the Duncan Test to determine significant differences in results, as well as to determine the best dumplings. Based on the results, the acceptability of dumplings only had an effect on texture, and had no effect on color, aroma, taste, either from the substitution of snakehead fish or the addition of Moringa leaves, while the interaction between snakehead fish substitution and the addition of Moringa leaves had no effect on color, aroma, taste and texture. The best dumplings are snakehead fish (100%) and Moringa leaves (20%) with a nutritional value of 4.10 mg albumin and 2.10 mg iron per 100 grams. The conclusion of this research is that substitute snakehead fish dumplings and the addition of Moringa leaves only affect the texture, however, the dumplings can still be consumed by the panelists and are useful for increasing albumin levels and body endurance as well as speeding up wound healing.

Keywords: Snack, Siomay, Snakehead Fish, Moringa Leaves