PEMBUATAN FROZEN FOOD (STUFFED CHICKEN) DENGAN PENAMBAHAN PROPORSI PUREE SAYURAN (WORTEL, JAGUNG MANIS, DAN KACANG POLONG)

MAKING OF FROZEN FOOD (STUFFED CHICKEN) WITH ADDED PROPORTION OF VEGETABLE PUREE (CARROTS, SWEET CORN, AND PEAS)

Perubahan kondisi sosial dan perubahan gaya hidup pada pola konsumsi masyarakat, sehingga perlu adanya inovasi pembuatan makanan dengan pemanfaatan sayuran untuk menambah kompleksitas gizi. Stuffed chicken merupakan produk olahan yang dibuat dari bahan utama daging ayam dengan penambahan puree sayuran. Permasalahan tersebut menjadi tujuan dari penelitian ini untuk mengetahui: 1) Hasil uji sensori yang meliputi bentuk, warna, rasa, aroma, tekstur dan tingkat kesukaan; 2) Kandungan gizi yang meliputi energi, karbohidrat, protein, lemak, serat, dan vitamin A; 3) harga jual stuffed chicken per-kemasan 250 gram. Penelitian ini menggunakan metode observasi melalui uji mutu sensori dengan 30 panelis. Data hasil diolah dengan uji anova tunggal dilanjut uji duncan. Kandungan gizi (energi, karbohidrat, protein, lemak, serat, dan vitamin A) diujikan di laboratorium. Hasil penelitian menunjukkan: 1) Penambahan proporsi puree sayuran (wortel, jagung manis, dan kacang polong) berpengaruh terhadap kriteria rasa dan aroma, sedangkan pada kriteria bentuk, warna, tekstur dan tingkat kesukaan tidak ada pengaruh yang nyata. 2) Kandungan gizi stuffed chicken yaitu energi sebesar 294,85 kkal, karbohidrat 42,90g, protein 14,96g, lemak 7,24g, serat 3,23g, dan vitamin A 67,10 μg. Harga jual stuffed chicken diketahui Rp.36.500 per kemasan dengan berat 250 gram.

Kata kunci : Ayam, Puree Sayuran, Stuffed chicken

Changes in social conditions and lifestyle change people's consumption patterns, so there is a need for innovation in making food by utilizing vegetables to increase nutritional complexity. Stuffed Chicken is a processed product made from the main ingredient of chicken meat with the addition of vegetable puree. These problems became the objectives of this study to determine: 1) Sensory quality results which include shape, color, taste, aroma, texture and level of preference; 2) Nutritional content which includes energy, carbohydrates, protein, fat, fiber, and vitamin A; 3) Selling price of stuffed chicken per 250 gram package. This research used observation method through a sensory quality test with 30 panelists. Data result were processed with a single anova test followed by a Duncan’s test. Nutritional content (energy, carbohydrate, protein, fat, fiber, and vitamin A) was tested in the laboratory. The results showed: 1) the addition of vegetable puree proportion (carrots, sweet corn, and peas) affects the criteria of taste and aroma, while the criteria of shape, color, texture and level of liking have no significant effect. The nutritional content of stuffed chicken is energy of 294.85 kcal, carbohydrates 42.90g, protein 14.96g, fat 7.24g, Fiber 3.23g, and vitamin A 67.10 μg. The selling price of stuffed chicken is known to be Rp.36,500 per package weighing 250 grams.

Keywords : Chicken, Vegetable Puree, Stuffed chicken