Karakterisasi Sensorik dan Proksimat Bubur Bayi Instan Fortifikasi Tepung Ikan Nilem (Osteochilus hasselti)

Mufti Ghaffar, Lutfi Yulmiftiyanto Nurhamzah, Luh Desi Puspareni

Abstract


Stunting masih menjadi masalah gizi nasional dan berkaitan dengan rendahnya asupan protein hewani pada bayi usia 6–12 bulan. Penelitian ini bertujuan mengembangkan bubur bayi instan fortifikasi tepung ikan nilem (Osteochilus hasselti) sebagai sumber protein hewani lokal. Penelitian menggunakan Rancangan Acak Lengkap satu faktor dengan empat formulasi (0%, 30%, 40%, 50%) dan tiga ulangan. Uji daya terima dilakukan pada 45 panelis menggunakan skala hedonik dan dianalisis dengan Kruskal-Wallis serta Mann-Whitney (α=0,05). Uji proksimat dilakukan pada formulasi terbaik dan kontrol. P0 memperoleh skor sensori tertinggi (3,655), sedangkan P1 merupakan formulasi fortifikasi terbaik (3,269). P1 mengandung protein 24,65%, lemak 10,96%, dan energi 410 kkal/100 g, sehingga berpotensi sebagai alternatif MP-ASI berbasis pangan lokal.


Keywords


bubur bayi instan; daya terima; MP ASI; protein hewani; tepung ikan nilem

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DOI: https://doi.org/10.17509/edufortech.v11i1.92540

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