THE EFFECT of the PROPORTION of MACKEREL and GREEN BEAN FLOUR (Vigna radiata L.) with ADDITION of MORINGA LEAF FLOUR (Moringa oleifera) on the SENSORY ACCEPTABILITY of SAUSAGE
ABSTRAK
Penelitian ini bertujuan untuk mengetahui: 1) Pengaruh proporsi ikan kembung dan tepung kacang hijau dengan penambahan serbuk daun kelor terhadap kesukaan sosis ikan kembung ditinjau dari warna, aroma, tekstur, rasa, dan keseluruhan; 2) Kandungan gizi sosis ikan kembung. Metode penelitian ini menggunakan metode eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dua arah 3x3 dengan melibatkan 33 panelis. Teknik analisis data menggunakan uji anova ganda dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan : 1) Pengaruh subtitusi tepung kacang hijau dan penambahan tepung daun kelor tidak berpengaruh nyata terhadap warna, aroma, dan keseluruhan, akan tetapi berpengaruh nyata terhadap tekstur dan rasa. Produk terbaik adalah sosis ikan kembung dengan subtitusi tepung kacang hijau 30% dan penambahan tepung daun kelor 7 gr : warna (4,02=agak suka); aroma (4,12=agak suka); tekstur (4,18=agak suka); rasa (4,18=agak suka); keseluruhan (4,09=”agak suka”); 2) Kandungan gizi tertinggi dalam 100 gram sosis ikan kembung yaitu karbohidrat 53,54 gram dan zat besi 1,68 mg.
Kata kunci : Sosis, ikan kembung, kacang hijau, daun kelor
ABSTRACT
This study aims to determine: 1) The effect of the proportion of mackerel and mung bean flour with the addition of moringa leaf powder on the preference of mackerel sausage in terms of color, aroma, texture, taste, and overall quality; 2) The nutritional content of mackerel fish sausage. The research method used was an experimental method with a two-way 3x3 completely randomized design (CRD) involving 33 panelists. Data analysis techniques used a two-way ANOVA test followed by a Duncan test. The results of the study showed: 1) The substitution of mung bean flour and the addition of moringa leaf flour did not significantly affect color, aroma, and overall quality, but did significantly affect texture and taste. The best product was mackerel sausage with 30% green bean flour substitution and 7 g moringa leaf flour addition: color (4.02 = somewhat liked); aroma (4.12 = somewhat liked); texture (4.18 = somewhat liked); taste (4.18 = somewhat liked); overall (4.09 = “somewhat liked”); 2) The highest nutritional content in 100 grams of mackerel sausage is carbohydrates at 53.54 grams and iron at 1.68 mg.
Keywords: Sausage, mackerel, green beans, moringa leaves