Nur Azisah Barokallah Pengarang

Pembuatan Nugget Kacang Merah dengan Penambahan Ikan Teri Nasi Sebagai Makanan Alternatif Tinggi Kalsium (Making Red Bean Nuggets with the Addition of Anchovy as an Alternative High Calsium Food) Nur Azisah Barokallah Program Studi Gizi Klinik Jurusan Kesehatan ABSTRAK Penggunaan kacang merah dan penambahan ikan teri nasi dalam pembuatan nugget sebagai makanan selingan alernatif tinggi kalsium. Kacang merah dan ikan teri nasi memiliki kandungan kalsium yang tinggi dibandingkan dengan bahan makanan yang lainnya. Tujuan penelitian : untuk mengetahui kandungan zat gizi terutama kalsium dan protein pada nugget kacang merah dengan penambahan ikan teri nasi. Metode penelitian : penelitian eksperimen laboratoris yang menggunakan rancangan acak kelompok dengan 6 perlakuan penambahan kacang merah dan ikan teri nasi yaitu: P1 (90% kacang merah, 10% ikan teri nasi), P2 (80% kacang merah, 20% ikan teri nasi), P3 (70% kacang merah, 30% ikan teri nasi), P4 (60% kacang merah, 40% ikan teri nasi), P5 (50% kacang merah, 50% ikan teri nasi), P6 (40% kacang merah, 60% ikan teri nasi),dan masing-masing diulang sebanyak 4 kali. Hasil penelitian : penggunaan kacang merah dengan penambahan ikan teri nasi pada berbagai perlakuan berpengaruh terhadap kandungan kalsium dan protein pada nugget, semakin banyak kacang merah yang digunakan semakin besar kandungan protein, semakin banyak ikan teri nasi yang ditambahkan semakin besar kandungan kalsium. Perlakuan P6 (40% kacang merah, 60% ikan teri nasi) merupakan perlakuan terbaik ditinjau dari indeks efektivitas. Kesimpulan : Perlakuan terbaik P6 (40% kacang merah, 60% ikan teri nasi) dalam satu potong nugget memiliki kandungan kalsium 396,60 mg. Kata Kunci : Kalsium, Protein, Kacang Merah, Ikan Teri Nasi ix Making Red Bean Nuggets with the Addition of Anchovy as an Alternative High Calsium Food Nur Azisah Barokallah Clinical Nutrition Study Program Department of Health ABSTRACT The use of red beans and the addition of anchovy in the manufacture of nuggets as a high algalative calcium alternate food. Red beans and anchovies have a high calcium content compared to other foodstuffs. The purpose of the study: to determine the content of nutrients, especially calcium and protein in red bean nugget with the addition of anchovy. Research method: laboratory experimental study using randomized block design with 6 treatment of red bean and anchovy, namely: P1 (90% red beans, 10% of anchovy), P2 (80% red beans, 20% anchovy) , P3 (60% red beans, 40% anchovies), P5 (50% red beans, 50% of anchovies), P6 (40% red beans, 60% of anchovies), and each was repeated four times. The results of the study: the use of red beans with the addition of anchovy in various treatments affected the content of calcium and protein in nugget, the more red beans used the greater the protein content, the more anchovies were added the greater the calcium content. Treatment of P6 (40% of red beans, 60% of anchovies) was the best treatment in terms of effectiveness index. Conclusion: the use of red beans and the addition of anchovy significantly significant to nugget content significantly different to hedonic, and hedonic quality. The best treatment of P6 (40% red beans, 60% anchovies) in one piece of nugget has a calcium content of 396,60 mg. Keywords: Calcium, Protein, Red Beans, Anchovy