Formulation of toro tuna-based instant porridge with addition of seaweed flour for baby complementary food Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI
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asam amino, asam glutamat, asam lemak, leusina, uji hedonik
Abstrak
Kasus gizi buruk pada balita di Indonesia tergolong tinggi dan perlu segera ditangani dengan baik. Salah satu faktor terjadinya gizi buruk adalah kurangnya asupan makanan dengan gizi seimbang pada makanan pendamping ASI (MPASI). Ikan tuna dan rumput laut memiliki potensi besar untuk dikembangkan menjadi bubur MPASI instan karena mengandung asam amino dan asam lemak esensial yang dibutuhkan untuk perkembangan otak dan mata balita. Penelitian ini bertujuan untuk menentukan formulasi terbaik bubur MPASI instan dari toro ikan tuna dan tepung rumput laut berdasarkan penilaian organoleptik, profil asam lemak, dan asam amino. MPASI toro ikan tuna dan tepung rumput laut terdiri dari 4 perlakuan, yaitu 94%:6%, 88%:12%, 82%:18%, dan 76%:24%. Parameter yang dianalisis meliputi uji sensori (ketampakan, warna, rasa, dan tekstur), profil asam lemak dan asam amino. Berdasarkan hasil penelitian, perbedaan formula antara toro tuna dan tepung rumput laut berpengaruh terhadap tingkat kesukaan panelis pada parameter ketampakan, aroma, dan rasa. Evaluasi organoleptik menetapkan formula dengan rasio 82%:18% sebagai formula terbaik. Asam lemak dominan meliputi asam palmitat (SFA) sebesar 33,68%, asam oleat (MUFA) sebesar 45,95%, dan asam linoleat (PUFA) sebesar 1,34%. Asam amino esensial dominan adalah leusin sebesar 1,28%, sedangkan asam amino non-esensial yang dominan adalah asam glutamat sebesar 1,37%. Toro tuna dan tepung rumput laut dapat dimanfaatkan dalam pembuatan bubur MPASI instan.
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Referensi
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Hak Cipta (c) 2025 Nabila Ukhty, Ikhsanul Khairi, Akbardiansyah Akbardiansyah
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