SUBSTITUSI IKAN LELE (Clarias Sp.) DAN DAUN KELOR (Moringa oleifera) PADA SIOMAY IKAN TENGGIRI SEBAGAI PEMBERIAN MAKANAN TAMBAHAN (PMT) BALITA GIZI KURANG

Abstract

The purpose of this study was to determine the substitution proportions of catfish and Moringa Leaves on siomay on chemical quality, (water content, ash content, protein content, fat content, carbohydrate content) and organoleptic quality (color, aroma, taste and texture) mackerel fish dumplings as PMT for undernourished toddlers. Type of experimental research with Complete Random Design (CRD) research design. The level of treatment is the ratio of mackerel fish meat, catfish meat, and Moringa leaves, namely P0 = (100: 0: 0), P1 = (15:70:15), P2 = (10:80:10), P3 = (0 : 95: 5). The results of statistical analysis showed that the substitution of catfish and moringa leaves had a significant influence on protein values, but did not have a significant effect on water content, ash content, fat content, and carbohydrate content and panelists' acceptance of color, aroma, taste, and texture fish dumplings from research. The best level of treatment in this study was P3 (0% mackerel fish meat, 95% catfish meat, and 5% moringa leaf) containing 274.2 Calories, 32.63% moisture content, 1.10% ash content, 58.73% carbohydrate, 5.89% protein content, and 2.04% fat content. Consumption of 56 grams can meet 10% of the energy needs of children aged 4-6 years, but for protein still does not meet 100% of the protein needs of children aged 4-6 years, which is still fulfilling 56%.