Nilai gizi, kadar kalsium, dan hedonik nuget ikan pari (Dasyatis sp.) dengan penambahan rumput laut latoh (Caulerpa sp.) Nutritional value, calcium content, and hedonic of nugget from stingray (Dasyatis sp.) with addition latoh seaweed (Caulerpa sp.)
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diversified, energy, organoleptic, protein, proximate
Abstract
The general population favors nuggets as a versatile food item because of their efficient and convenient serving method. Stingray fish nuggets, specifically from the Dasyatis species, are rich in protein and fat. The inclusion of seaweed (Caulerpa sp.) in the nuget product improves its nutritional profile and calcium content, making it a highly recommended element for regular consumption. The objective of this study is to identify the optimal composition of a nugget by combining stingray and seaweed, depending on criteria such as nutritional value, calcium content, and consumer preferences. Research refers to the systematic investigation and study undertaken to acquire new knowledge and understanding. It involves a 4D model, which includes defining the research objectives, designing the research methodology, developing the research findings, and disseminating the results. The nuget recipe involves using stingray meat and adjusting the amount of latoh seaweed added, specifically in proportions of 10%, 15%, and 20%. The data were examined using descriptive statistics and a paired t-test for all organoleptic test criteria, including appearance, color, taste, texture, and overall evaluation. The optimal composition consists of incorporating 20% Caulerpa sp. into the formulation, resulting in a dense texture, savory flavor, and absence of fishy fragrance. The nutritional composition of stingray nuggets with latoh seaweed per 100 g includes 22.24 g of carbohydrates, 11.37 g of protein, 9.21 g of fat, 217.31 kcal of calories, and 235.99 mg of calcium. The organoleptic test revealed that the average score for the overall characteristics of stingray nuggets and latoh seaweed was 4.15, placing them in the favorable category. This study's findings demonstrate the excellent nutritional value of stingray nuggets and latoh seaweed, making them suitable for use as food products.
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