TINGKAT KESUKAAN DAN KANDUNGAN GIZI ABON IKAN BANDENG (Chanos chanos F) DENGAN JANTUNG PISANG KEPOK (Musa paradisiaca N)

The Level of Preferences and Nutritional Contento of Shredded Bandeng Fish (Chanos chanos f) With Kepok Banana Blossom (Musa paradisiaca N)

Abstract

Background: Causes the price of beef is quite high, it is necessary to develop shreded meat with
various basic ingredients with local food. One type of protein source that is often found and can be
used as an innovation in processed shreded meat is bandeng milkfish. The innovation in making
floss meat can be added with other food ingredients one of which is kepok banana blossom.
Objective: This research aimed to determine contained nutrient and acceptance of shreded
bandeng fish with kepok banana blossom. Method: This research utilize a completely randomized
design (CRD). This experiment investigated formulatian of shreded with ratio of bandeng fish with
kepok banana blossom was formulation I (85%: 15%), formulation II (75%: 25), and formulation
III (65%: 35%). The level of preference was carried out on 25 somewhat trained panelists and
Statistical analysis of acceptance used Kruskall Wallis. Analyzed of protein used micro kjehdal, fat
used soxhlet, and fiber used gravimetric. Results: The acceptance analyzed test has performed no
differences of aroma and taste in the three formlation of shreded bandeng fish with kepok banana
blossom but there are differences of colour and texture. The result of this study was analyzed of
the nutritional value of shreded bandeng fish with kepok banana blossom protein 28.13%, fat
23.4% and fiber 1.15%. Conclusion: The level of preference for shredded between like to really
like and the nutritional content value exceeding the SNI standard limit per 100 gram.