The Formula for Making Seruit (Local Food) Based on Snakehead Fish as a Food Source of High Protein

Authors

  • Bertalina Bertalina Politeknik Kesehatan, Tanjungkarang, Indonesia
  • Sudarmi Sudarmi Politeknik Kesehatan, Tanjungkarang, Indonesia
  • Reni Indriyani Poltekkes Kemenkes Tanjungkarang

DOI:

https://doi.org/10.26630/jk.v14i1.3657

Keywords:

Protein, Seruit, Sambal, Snakehead fish.

Abstract

There are many traditional fish dishes, including steamed, fried, boiled, then mixed with shrimp paste/sambal/tempoyak/mango sauce/pineapple sauce and topped with various cooked vegetables/fresh vegetables. Protein requirements ideally, teenage boys need 70 to 75 grams of protein per day, and adolescent girls need 65 grams of protein per day by eating fortified, fortified, or modified foods that contain high-protein ingredients. Snakehead fish (Channa striata), including freshwater fish, includes relatively high protein and complete essential amino acids. This study aimed to analyze the sensory characteristics and nutritional value of Sambal Seruit made from snakehead fish. The method of this study used experiments where snakehead fish, a local food, was added to produce the most popular harpoon. The treatment was a complete randomized block design (RCD) with three replications. Observations included sensory tests of color, smell, texture, taste, and general acceptance using hedonic and proximate test methods. The data analysis shows the evaluation results in the form of tables and graphs for the mean of each Sambal composition: Snakehead F1 (30%:70%), F2 (40%:60%), F3 (50%:50%)—The acceptance of panelists based on the Likert scale of color value. Panelists prefer Formula 2, Formula 2 based on aroma value, and Formula 3 based on taste. The proportion of snakehead fish in the seruit chili sauce formula, the higher it is, the higher the nutritional value of the seruit chili sauce.

Author Biographies

Bertalina Bertalina, Politeknik Kesehatan, Tanjungkarang, Indonesia

Jurusan gizi

Sudarmi Sudarmi, Politeknik Kesehatan, Tanjungkarang, Indonesia

Jurusan Kebidanan

Reni Indriyani, Poltekkes Kemenkes Tanjungkarang

Jurusan Gizi Poltekkes Kemenkes Tanjungkarang

References

Aditya, I. W., Nocianitri, K. A., & Yusasrini, N. L. A. (2015). Kajian kandungan kafein kopi bubuk, nilai pH dan karakteristik aroma dan rasa seduhan kopi jantan (pea berry coffee) dan betina (flat beans coffee) jenis arabika dan robusta. Jurnal Ilmu Dan Teknologi Pangan (Itepa), 5(1). https://ojs.unud.ac.id/index.php/itepa/arti%20cle/view/22653

Agita, V. V., Widyastuti, N., & Nissa, C. (2018). Asupan Energi Cemilan, Durasi dan Kualitas Tidur Pada Remaja Obesitas Dan Non Obesitas. Journal of Nutrition College, 7(3), 147-153. https://doi.org/10.14710/jnc.v7i3.22280

Agusta, E. N. (2017). Formulasi nori artifisial berbahan baku bayam (Amaranthus hybridus L.). Jurnal Agroindustri Halal, 3(1), 019-027. https://doi.org/10.30997/jah.v3i1.685

Dolganyuk, V., Sukhikh, S., Kalashnikova, O., Ivanova, S., Kashirskikh, E., Prosekov, A., . . . Babich, O. (2023). Food Proteins: Potential Resources. Sustainability, 15(7), 5863. https://doi.org/10.3390/su15075863

Firmansyah, C., Novianti, S., & Gustaman, R. A. (2022). Manajemen Sistem Penyelenggaraan Makanan Pada Bagian Proses Terhadap Kepuasan Pasien Rawat Inap Kebidanan di Blud Rumah Sakit Umum Kota Banjar Tahun 2021. Jurnal Kesehatan Komunitas Indonesia, 18(1). https://jurnal.unsil.ac.id/index.php/jkki/article/view/4725

Fitri, R. R., & Asih, E. R. (2018). Pemanfaatan ikan gabus (Channa striata) dan tomat (Lypersion esculentum mill) sebagai penyedap rasa alami. JPK: Jurnal Proteksi Kesehatan, 7(2). http://jurnal.pkr.ac.id/index.php/JPK/article/download/146/121

Ganap, E. P., Amalia, R. R., Sugmana, P. A., & Hidayati, L. I. (2020). Nilai Gizi dan Daya Terima Cookies Ikan Gabus sebagai Makanan Tambahan untuk Ibu Hamil di Kabupaten Sleman, DIY. Jurnal Kesehatan Reproduksi, 7(3), 133-140. https://doi.org/10.22146/jkr.61004

Hidayat, M. A., Octadynata, A., Mardiyanto, A., Efriyanto, B., & Persada, C. (2021). Lokalitas Lampung Makanan Bisa Menjadi Simbol atau Identitas dari Tiap Daerah L. University (Ed.) http://repository.lppm.unila.ac.id/34708/1/Draft Buku Monograf Lampung Sinergi_full article_18082021_new.pdf

Kementrian Kesehatan. (2019). AKG Permenkes 29 tahun 2019, Pub. L. No. Nomor 28 TAHUN 2019. Jakarta: Kementrian Kesehatan,.

Kusumawardhani, T. (2004). Pemberian diet formula tepung ikan gabus (Ophiocephalus striatus) pada penderita sindrom nefrotik. [Tesis]. Bandung: Program Pendidikan Pasca sarjana Universitas Diponegoro.

Magdalena, & Mahpolah. (2019). Pengaruh Formula Ikan Haruan pada Anak Penderita gizi buruk (di Puskesmas Berangas Kabupaten Batola Kalsel). Jurnal Skala Kesehatan, 10(1). https://doi.org/10.31964/jsk.v10i1.210

Mustrini, I., Mappiratu, M., & Nurakhirawati, N. (2016). Pemanfaatan Getah Biduri Dalam Produksi Albumin Ikan Gabus (Ophiocephalus striatus). KOVALEN: Jurnal Riset Kimia, 2(3). https://bestjournal.untad.ac.id/index.php/kovalen/article/view/7532

Patola, E. C., & Ilminingtyas, D. (2018). Substitusi Pisang Kepok Putih (Musa balbisiana) Pada Pembuatan Tortilla Chips Pisang. Serat Acitya, 6(2), 26. http://jurnal.untagsmg.ac.id/index.php/sa/article/view/778

Pritasari, P., Didit, D., & Nugraheni, T. L. (2017). Gizi dalam daur kehidupan. Kementerian Kesehatan Republik Indonesia.

Rustagi, S. (2020). Food texture and its perception, acceptance and evaluation. Biosciences Biotechnology Research Asia, 17(3), 651-658. http://dx.doi.org/10.13005/bbra/2869

Salman, Y., Syainah, E., & Rezkiah, R. (2018). Analisis Kandungan Protein, Zat Besi dan Daya Terima Bakso Ikan Gabus dan Daging Sapi. Jurnal Kedokteran dan Kesehatan, 14(1), 63-73. https://doi.org/10.24853/jkk.14.1.63-73

Sudarmi, S., Trinovadella, N. I., & Bertalina, B. (2021). Sosialisasi Gizi Seimbang Makanan Lokal (Seruit) Untuk Ibu Hamil Pada Bidan dan Kader Kesehatan di Kabupaten Tulang Bawang Barat. Jurnal Pengabdian Kesehatan Beguai Jejama, 2(2). https://doi.org/10.26630/jpk.v2i2.96

Wahyuningsih, D. H. (2021). Pembuatan Otak-Otak Ikan Gabus Sebagai Alternatif Makanan Sumber Albumin. Sabbhata Yatra: Jurnal Pariwisata dan Budaya, 2(1), 75-89. https://doi.org/10.53565/sabbhatayatra.v2i1.280

Downloads

Additional Files

Published

30-04-2023

Issue

Vol. 14 No. 1 (2023): Jurnal Kesehatan

Section

Articles

License

Authors who publish in this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.