Organoleptic Quality and Chemical Quality of Fish Meatspogo (Aluterus Monoceros) with Substitution Moringa Leaf (Moringa Oleifera Lam)
Author(s):
Fatmawati*, Suriana Koro, Wiralis, Petrus, I Made Rai Sudarsono and Ripa Wisesa
Introduction: Meatballs are one of the most popular products by consumers. Until now, the meatballs have a standard taste so that it has the potential to be developed, one of which is being developed by adding new innovations to the pogo fish ball product with the addition of Moringa leaves. Pogo fish (aluterus monoceros) is a fish that is easy to find in coastal areas with cheap and affordable prices, this fish should be consumed by coastal communities because it can improve the nutritional status of children during growth. Moringa (Moringa oleifera) is a plant that is widely available in the surrounding environment and has leaves that contain vitamin A, tannins, steroids, flavonoids and other compounds that are beneficial to the body. This study aims to determine the acceptability and chemical analysis of the nutritional content of pogo fish balls with the addition of Moringa leaves. Method: The type of research used is descriptive. The panelists in this study were as many as 25 people who were selected from level II and III students of the D-IV Nutrition Study Program. Panelists are required to be healthy, not sick, not smoking, not color blind, not hungry and willing. The data collection technique carried out an acceptance test in the taste test laboratory, majoring in nutrition, and a chemistry test at the laboratory of the Faculty of Mathematics and Natural Sciences (FMIPA) at Haluoleo University in 2022. Results: The research shows that the panelists’ acceptance is the taste received by the panelists, namely the X1 treatment. The aroma received by the panelists was in the X1 treatment. The color received by the panelists is in the X2 treatment. The texture received by the panelists is in the X1 treatment. The highest chemical quality was obtained by product X3 protein 16.76%, fat 4.76%, carbohydrates 10.80%, water 32.86% and iron (Fe) 21.04 mg/100g. Conclusion: Acceptance of pogo fish balls with Moringa leaf substitution in terms of taste, aroma, color and texture, namely the taste received by the panelists, namely in the X1 treatment. The aroma received by the panelists was in the X0 treatment. The color received by the panelists is in the X0 treatment. The texture received by the panelists was in the X1 treatment. The highest chemical quality of pogo fish balls was obtained by X3 treatment of 16.76% protein, 4.76% fat, 10.80% carbohydrates, 32.86% water and 21 iron (Fe) 04mg/100g Keywords: Pogo Fish, Moringa Leaves, Meatballs, Acceptance Test, Chemical Quality.
