PENGARUH PENAMBAHAN LOBAK PUTIH (Raphanus Satious Var.Longipinnatus)DAN BROKOLI (Brassica Oleracea L) TERHADAP TINGKAT KESUKAAN NUGGET IKAN BANDENG SEBAGAI ALTERNATIF SNACK PENDERITA HIPERTENSI

THE EFFECT OF ADDING WHITE RADISH (Raphanus Satious Var.Longipinnatus) AND BROCCOLI (Brassica Oleracea L) ON THE PREFERENCE OF MILKFISH NUGGET AS ALTERNATIVE TO HYPERTENSION SNACKS

Penelitian ini bertujuan untuk : (1) Untuk mengetahui pengaruh penambahan lobak putih terhadap tingkat kesukaan nugget ikan bandeng sebagai alternatif snack penderita hipertensi. (2) Untuk mengetahui pengaruh penambahan brokoli terhadap tingkat kesukaan nugget ikan bandeng sebagai alternatif snack penderita hipertensi. (3) Untuk mengetahui pengaruh interaksi penambahan lobak putih dan brokoli terhadap tingkat kesukaan nugget ikan bandeng sebagai alternatif snack penderita hipertensi. Penelitian ini menggunakan desain eksperimental yaitu RAL dengan 6 perlakuan. Perlakuan tersebut yaitu faktor L sebagai penambahan lobak putih dengan 3 taraf dan faktor B sebagai penambahan brokoli dengan 2 taraf. Data orgnoleptik dianalisis menggunakan uji statistik parametrik uji anava two way dan uji lanjut duncan. Hasil penelitian menunjukkan bahwa: (1) nugget ikan bandeng dengan penambahan lobak putih 70% dan brokoli 30% disukai oleh panelis berdasarkan uji statistis interaksi antara lobak putih dan brokoli, terkait proporsi

The purpose of this study is to: (1) To determine the effect of adding white radish to the preferred level of milkfish nuggets as an alternative snack for hypertensive patients. (2) To determine the effect of adding broccoli to the level of preference for milkfish nuggets as an alternative snack for hypertension sufferers. (3) To determine the interaction effect of adding white radish and broccoli to the level of preference for milkfish nuggets as an alternative snack for hypertensive patients. This study used an experimental design, namely RAL with 6 treatments. The treatment was factor L as the addition of white radish with 3 levels and factor B as the addition of broccoli with 2 levels. Orgnoleptic data were analyzed using the parametric statistical test two way anava test and Duncan's advanced test. The results showed that: (1) milkfish nuggets with the addition of 70% white radish and 30% broccoli were liked by the panelists based on the statistical test of the interaction between white radish and broccoli, related to the proportion of added radishes and broccoli affecting the aroma and taste; (2) The nutritional value of the best milkfish nuggets product contains 9.48% protein using the Kjeldahl test, 16.4% fat using the Weibull test, 0.18% kalium using the ASS test, 2.24% sodium using the ASS test, and energy 248.98 kcal using calculations.