DAYA SIMPAN DAN KADAR VITAMIN A NUGGET DENGAN  SUBTITUSI TEPUNG MULTIGIZI (TUMIZ)

Nadimin Nadimin; Theresia Dewi kartini B; Maulud Fitrah Saputra

doi:10.32382/mgp.v30i1.3310

DAYA SIMPAN DAN KADAR VITAMIN A NUGGET DENGAN SUBTITUSI TEPUNG MULTIGIZI (TUMIZ)

Nadimin Nadimin, Theresia Dewi kartini B, Maulud Fitrah Saputra

Abstract

Nuggets are a food product that is widely liked by children and teenagers, but they have an imbalanced nutritional composition and lack vitamin A. Multinutrient flour (Tumiz) is a local functional food product that contains complete nutrients, including vitamins and minerals. The addition of specific ingredients to food can affect the quality of the food product during storage. This study aims to determine the shelf life and vitamin A content of nuggets with the addition of Tumiz.

The research was conducted in a laboratory by comparing five types of nuggets made from five Tumiz formulations: 0% Tumiz concentration (X0), 20% Tumiz (X1), 25% Tumiz (X2), 30% Tumiz (X3), and 35% Tumiz (X5). Shelf life was evaluated based on sensory changes in color, aroma, and texture. Moisture content was measured at the beginning and end of storage (pre-post test design) using the Gravimetric method. Vitamin A content was analyzed using the Spectrophotometric method.

Tumiz-enriched nuggets started to undergo color changes on the 13th day, while the color of the original nuggets did not change until the 15th day. The aroma of Tumiz-enriched nuggets began to change on the 5th day, whereas the original nuggets only changed on the 10th day. Texture changes in Tumiz-enriched nuggets started on the 5th day, while the original nuggets started to change on the 8th day. The final moisture content of Tumiz-enriched nuggets ranged from 11.8% to 14.16%, which was higher than the moisture content of the original nuggets (11.29%). The vitamin A content of Tumiz-enriched nuggets was approximately 1.61-2.0 µg higher than that of the original nuggets (1.49 µg).

Tumiz-enriched nuggets have a shorter shelf life compared to the original nuggets, but they have a higher vitamin A content.

Keywords

Daya terima, nugget, vitamin A

Full Text:

PDF

References

Abdillah, A. S., Kristiastuti, D., Bahar, A., & Sutiadiningsih, A. 2021. “Pengaruh Suhu Penyimpanan Terhadap Daya Simpan Selai Lembaran Belimbing Wuluh Dan Pepaya.” Jurnal Tata Boga 10(1): 185–193.

Achmad Furqon A, Iffan Maflahah, and Askur Rahman. 2016. “Pengaruh Jenis Pengemas Dan Lama Penyimpanan Terhadap Mutu Produk Nugget Gembus.” Agrointek 10(2): 71.

Aisya Maulida, Adriyan Pramono. 2015. “Gambaran Asupan Vitamin A, Kadar Serum Seng Dan Status Gizi Pada Anak Usia 9-12 Tahun.” Journal of Nutrition College 4(2): 323–28.

Amaliah, Nur et al. 2018. “Hubungan Asupan Zat Gizi Makro Dan Zat Gizi Mikro Dengan Stunting Pada Anak Usia 24-59 Bulan Di Wilayah Kerja Puskesmas Kabere Kecamatan Cendana Kabupaten Enrekang" The Journal of Indonesian Community Nutrition 8(2): 90–97.

Amiroh, & Syah, R. F. 2017. “Daya Simpan Nugget Ontel Dan Peluangnya Sebagai Lauk Nabati.” Jurnal Ilmiah Kesehatan 9(1).

Anonymous. 2019. “Hasil Riset Kesehatan Dasar Tahun 2018.” Kementrian Kesehatan RI 53(9): 1689–99.

Atmadja, Taufiq Firdaus Alghifari et al. 2020. “Gambaran Sikap Dan Gaya Hidup Sehat Masyarakat Indonesia Selama Pandemi Covid-19.” AcTion: Aceh Nutrition Journal 5(2): 195.

Calder, Philip C. 2020. “Nutrition , Immunity and COVID-19.” BMJ Nutrition, Prevention & Health: 1–19.

Domili, I, A., M. Anas, R Labatjo, and F. Nawai. 2021. “The Level Of Fondness and Shelf Life Of Cork Fish Nuggets (Channa Striata) With The Addition Of Corn (Zea Mays L).” Journal health and Science ; Gorontalo journal health & Science Community 5(1): 2656–9248.

Hendradewi, Savitri, and Lestari Ningrum. 2019. “Uji Hedonik Dan Organoleptik Pada Makanan Selingan Red Bean Kaya Bagi Anak-Anak Usia Dini.” Jurnal Penelitian Teknik dan Informatika 1(April).

Juhartini, Juhartini, Nurbaya Nurbaya, and Radawati Laidi. 2022. “Umur Simpan Nugget Ikan Tuna Substitusi Daun Kelor Dan Wortel Dengan Metode Extended Storage Studies.” Jurnal Kesehatan Manarang 8(1): 10.

Krismaputri, M E, A Hintono, and Y B Pramono. 2013. “Kadar Vitamin A, Zat Besi (Fe) Dan Tingkat Kesukaan Nugget Ayam Yang Disubstitusi Dengan Hati Ayam Broiler.” Animal Agriculture Journal 2(1): 288–94.

Linda, Nur. 2017. “Kadar Air, Kadar Serat Dan Vitamin C Chicken Nugget Pada Jenis Dan Level Penambahan Pasta Tomat.” Universitas Hasanuddin.

Manoe, J. A., Hinga, I. A. T., & Setyobudi, A. 2018. “Uji Organoleptik Produk Tahu Berdasarkan Suhu Dan Lama Penyimpanan Terhadap Mutu Tahu Di Kabupaten Kupang.” Timorese Journal of Public Health 1(2).

Mawla, A. M., Sutan, S. M., & Hawa, L. C. 2018. “Karakteristik Berbagai Jenis Nuget Pada Penyimpanan Suhu Dingin.” Jurnal Teknotan 12(2).

Nadimin, Asikin, Hijrah, and Ainun Cahyani. 2022. “Pengaruh Substitusi Tepung Multigizi ( Tumiz ) Terhadap Daya Terima Dan Kadar Gizi Mikro Nuget.” Media Gizi Mikro Indonesia 14(1): 23–32.

Nadimin, Abdullah Tamrin. 2013. “Pengaruh Fortifikasi Vitamin A Pada Minyak Goreng Curah Terhadap Tingkat Kesukaan Konsumen Pada Makanan Gorengan.” Media Gizi Pangan 15(1): 62–69.

Nadimin, Hijrah Asikin, Asikin Liding, and Andi Humaerah Aldillah. 2022. “Pengaruh Subtitusi Tepung Fungsional Lokal ( TFL ) Campuran Ulat Sagu Terhadap Mutu Sensorik Dan Kadar Air Biskuit” Aceh Nutrion Journal 7(2): 230–39.

Nadimin, Hijrah Asikin. 2022. Pengembangan Jajanan Multi Gizi Berbasis Pangan Lokal Fungsional Untuk Pencegahan Malnutrisi Pada Anak Balita. Makassar.

Nadimin.

Kemenkes RI. 2018. Riset Kesehatan Dasar (Riskesdas) 2018 (2018 Indonesian National Basic Health Survey). Jakarta.

Situmorang, Melince, Rona J Nainggolan, and Lasma Nora Limbong. 2017. “Pengaruh Perbandingan Jamur Tiram Dengan Brokoli Dan Perbandingan Tepung Terigu Dengan Tepung Ubi Jalar Kuning Terhadap Mutu Nugget Jamur Tiram.” Jurnal Ilmu dan Teknologi Pangan 5(3): 478–84.

Tarwendah, Ivani Putri. 2017. “Studi Komparasi Atribut Sensoris Dan Kesadaran Merek Produk Pangan.” Jurnal Pangan dan Agroindustri 5(2): 66–73.

Villamor, Eduardo, and Wafaie W. Fawzi. 2005. “Effects of Vitamin A Supplementation on Immune Responses and Correlation with Clinical Outcomes.” Clinical Microbiology Reviews 18(3): 446–64.

Wijayanti, Hartanti Sandi. 2013. “Beberapa Variabel Makro Ekonomi Dan Indeks Pasar Modal Dunia Terhadap Pergerakan Indeks Harga Saham Gabungan (IHSG) Di BEI.” Jurnal Ilmiah Universitas Brawijaya.

Winarno, F. 2008. Kimia Pangan Dan Gizi. Jakarta: Gramedia Pustaka Utama.

DOI: https://doi.org/10.32382/mgp.v30i1.3310