THE PROPORTION OF MILKFISH AND RED BEAN PUREE WITH THE ADDITION OF LEEKS IN MILK FISH TARO CRISPY PRODUCTS
Milk Fish Taro Crispy adalah produk inovasi yang diproses dengan pencampuran daging bandeng dan puree kacang merah dengan penambahan daun bawang kemudian dilakukan pengukusan. Milk fish taro crispy berbahan dasar ikan bandeng, kacang merah dan daun bawang. Tujuan penelitian ini adalah untuk mengetahui sifat organoleptik meliputi bentuk, warna, dan rasa, serta mengetahui kandungan gizi produk milk fish taro crispy. Analisis data menggunakan ANNOVA Two Way. Hasil uji penelitian menunjukan terdapat pengaruh warna dan rasa; tidak terdapat pengaruh bentuk terhadap produk milk fish taro crispy; memiliki kandungan gizi Protein sebesar 12,65%, karbohidrat sebesar 46,05%, Lemak sebesar 4,08%, Kadar air sebesar 36,75%, dan Abu sebesar 0,65%. 1. Perlu dilakukan penelitian lanjutan pada produk terbaik untuk kemasan yang aman dan inovatif untuk konsumen. 2. Perlu dilakukan penelelitian lanjutan pada sifat organoleptik tekstur. 3. Penelitian ini hanya mengetahui sebagaian kandungan gizi pada produk sehingga perlu dilakukan uji lebih lanjut untuk mengetahui keseluruhan gizi.
Milk Fish Taro Crispy is an innovative product that is processed by mixing milkfish meat and red bean puree with the addition of leeks and then steaming. Milk fish Taro crispy made from milkfish, red beans and green onions. The purpose of this study was to determine the organoleptic properties include shape, color, and taste, as well as knowing the nutritional content of milk fish Taro crispy products. Data analysis using ANNOVA Two Way. Test results showed that there is an influence of color and flavor; there is no influence on The Shape of the product milk fish Taro crispy; it has Protein content of 12.65%, carbohydrate content of 46.05%, fat content of 4.08%, water content of 36.75%, and ash content of 0.65%. 1. It is necessary to conduct advanced research on the best products for safe and innovative packaging for consumers. 2. Further research on the organoleptic properties of textures is needed. 3. This study only knows part of the nutritional content in the product so that further tests need to be carried out to determine the overall nutrition.