Inovasi Ragout dengan Proporsi Bakso Chick Fish Mackerel dan Wortel dengan Penambahan Selada Laut 

Ragout Innovation with Proportions of Chick Fish Mackerel Meatballs and Carrots with The Addition of Sea Lettuce

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi bakso chick fish mackerel dan wortel dengan penambahan selada laut terhadap karakteristik ragout dan mengetahui proporsi bakso chick fish mackerel dan wortel dengan penambahan selada laut yang terbaik untuk menghasilkan ragout dengan karakteristik terbaik serta mengetahui kandungan gizi dari produk ragout dengan proporsi bakso chick fish mackerel dan wortel dengan penambahan selada laut dengan perlakuan terbaik. Jenis penelitian yang digunakan dalam penelitian ini adalah penelitian murni (true eksperiment) yang menggunakan rancangan acak kelompok dengan 6 perlakuan dengan proporsi bakso chick fish mackerel dan wortel yaitu 40:60, 50:50, 60:40 dengan penambahan selada laut sebanyak 15% dan 20%. Data yang diperoleh dianalisis varians dengan menggunakan uji Anova ganda dan apabila perlakuan berpengaruh nyata terhadap perlakuan, maka dilanjutkan dengan uji Duncan. hasil penelitian menunjukan bahwa penelitian selada laut sebanyak 20% memberikan pengaruh nyata terhadap uji organoleptik (warna) dan tidak memberikan pengaruh nyata terhadap uji organoleptik (bentuk, tekstur, aroma dan rasa). Proporsi terbaik yaitu proporsi bakso chick fish mackerel dan wortel 50:50 dengan penambahan selada laut 15% dengan jumlah nilai mean terbanyak. Perlakuan dengan proporsi bakso chick fish mackerel dan wortel 50;50 dengan penambahan selada laut 15% memiliki kadar protein 12,68%, kadar lemak 7,55%, kadar karbohidrat 44,56%, kadar Na 22,12 mg, kadar Ca 42,80 mg dan kadar vitamin A 60,50%. 

Kata kunci : bakso chick fish mackerel, wortel, dan selada laut 

This research aims to determine the effect of the proportion of chick fish mackerel and carrot meatballs with the addition of sea lettuce on the characteristics of ragout and to determine the proportion of chick fish mackerel and carrot meatballs with the addition of sea lettuce to produce ragout with the best characteristics and to determine the nutritional content of ragout products with the proportions. Chick fish mackerel and carrot meatballs with the addition of sea lettuce with the best treatment. The type of research used in this research is pure research (true experiment) which uses a randomized block design with 6 treatments with proportions of chick fish mackerel meatballs and carrots, namely 40:60, 50:50, 60:40 with the addition of 15% sea lettuce and 20%. The data obtained was analyzed for variance using the double Anova test and if the treatment had a significant effect on the treatment, it was continued with the Duncan test. The research results showed that the addition of 20% sea lettuce had a real effect on organoleptic tests (color) and did not have a real effect on organoleptic tests (shape, texture, aroma and taste). The best proportion is the proportion of chick fish mackerel meatballs and carrots 50:50 with the addition of 15% sea lettuce with the highest mean value. Treatment with a 50:50 proportion of chick fish mackerel meatballs and carrots with the addition of 15% sea lettuce had a protein content of 12.68%, a fat content of 7.55%, a carbohydrate content of 44.56%, a Na content of 22.12 mg, a Ca content of 42 .80 mg and vitamin A levels of 60.50%.

Keywords: chick fish mackerel meatballs, carrots and sea lettuce.