Pengujian Organoleptik Nugget Fortifikasi Tepung Daun Kalakai Pretreatment Asam Jeruk Nipis
DOI:
https://doi.org/10.30997/jah.v11i1.11942Keywords:
acid pretreatment, chicken nugget, kalakaiAbstract
Kalakai (Stenochlaena palustris) is a typical Kalimantan fern that grows wild in peat soils. It contains high levels of nutrients, particularly iron (4.153 mg/100 g), which can be beneficial for treating anemia. However, its utilization remains very limited, thus innovation is needed to develop it into nutritious food products, including fortification into chicken nugget production. Kalakai leaf flour was prepared by drying at 50°C until the moisture content reached below 10%, preceded by soaking in 0.5% lime solution (acid pretreatment) to accelerate drying, minimize color loss, and preserve nutrient content. The flour was then added to the nugget mixture at concentrations of 5%, 10%, and 15%, compared to a control group. This study employed a Completely Randomized Design (CRD) with four treatments and three replications. Organoleptic tests were analyzed using SPSS ANOVA. The results showed that each treatment differed significantly (p ≤ 0.05). The addition of 5% kalakai leaf flour achieved the highest acceptance by the panelists. It is hoped that the results of this study will encourage public interest in processing kalakai to enhance the nutritional value of food products.
References
Adam, J. B. (1973). Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin in acidified aqueous solution at 100°C. Journal of the Science of Food and Agriculture, 24(7), 747–762. https://doi.org/10.1002/jsfa.2740240702
Ali, F., Ferawati, & Arqomah, R. (2013). Ekstraksi zat warna dari kelopak bunga rosella (studi pengaruh konsentrasi asam asetat dan asam sitrat). Jurnal Teknik Kimia, 19(1), 26–34. https://doi.org/10.35580/chemica.v21i2.17985
Ananingsih, V. K., Arsanti, G., & Nugahedi, R. P. Y. (2017). Pengaruh pra perlakuan terhadap kualitas kunyit yang dikeringkan dengan menggunakan solar tunnel dryer. Jurnal Ilmu Pertanian Indonesia, 22(2), 79–86. https://doi.org/10.18343/jipi.22.2.79
Andrade, C. D., & Fogliano, V. (2018). Dietary advanced glycosylation end-products (dAGEs) and melanoidins formed through the Maillard reaction: Physiological consequences of their intake. Annual Review of Food Science and Technology, 9, 271–291. https://doi.org/10.1146/annurev-food-030117-012441
Anggraeni, D. A., Widjanarko, S. B., & Ningtyas, D. W. (2014). Proporsi tepung porang (Amorphophallus muelleri Blume) dan tepung maizena terhadap karakteristik sosis ayam. Jurnal Pangan dan Agroindustri, 2(3), 214–223.
Anwar, C., Aprita, I. R., & Irhami. (2022). Pemanfaatan bekatul dan waktu kukus yang berbeda terhadap organoleptik nugget ayam. Jambura Journal of Animal Science, 4(2), 100–109.
Chen, H., Yamei, J., Xiangli, D., Fengfeng, W., Mohanad, B., Feng, C., Zhengwei, C., & Xueming, X. (2014). Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran. Food Hydrocolloids, 39, 104–112. https://doi.org/10.1016/j.foodhyd.2013.12.031
Cindaramaya, L., & Handayani, M. N. (2019). Pengaruh penggunaan asam alami terhadap karakteristik sensori dan fisikokimia fruit leather labu kuning. EDUFORTECH, 4(1), 41–50.
Dwijayanti, S., Maria, I., & Astuti, S. M. (2023). Pengaruh penambahan kelakai (Stenochlaena palustris) terhadap sifat fisikokimia bakso daging ayam ras. Jurnal Teknologi Hasil Peternakan, 4(2), 74–82. https://doi.org/10.24198/jthp.v4i2.47672
Fahriza, A. V., Ilmi, I. M. B., & Simanungkalit, S. F. (2021). Pemanfaatan tepung kelakai sebagai bahan pangan alternatif sumber zat besi dalam substitusi produk cookies chickpea untuk ibu hamil anemia. Jurnal Pangan dan Gizi, 11(2), 88–99. https://doi.org/10.26714/jpg.11.2.2021.88-99
Fajarwati, H., Pernanto, N. H. R., & Manuhara, G. J. (2017). Pengaruh konsentrasi asam sitrat dan suhu pengeringan terhadap karakteristik fisik, kimia, dan sensoris manisan kering labu siam (Sechium edule Sw.). Jurnal Teknologi Hasil Pertanian, 10(1), 50–66. https://doi.org/10.20961/jthp.v10i1.17494
Gaol, L. S., Wijinindyah, A., & Maharani, I. K. M. (2023). The effectivity of kelubi (Eleiodoxa conferta) towards microbial content and egg shell flour calcium. Bantara Journal of Animal Science, 5(1), 28–36. https://doi.org/10.32585/bjas.v5i1.3685
Handayani, T. D., Trimedona, N., Zebua, E. A., & Utama, R. S. (2023). Pengaruh perendaman pra pengeringan pada kadar kalsium oksalat tepung porang di Kabupaten Lima Puluh Kota, Sumatera. Jurnal Sains dan Teknologi Pangan, 8(3), 6352–6359.
Hermawan, R. (2010). Degradation kinetics of anthocyanin extracted from roselle calyces (Hibiscus sabdariffa). Journal of Applied Pharmaceutical Science, 8(11), 57–63. http://dx.doi.org/10.7324/JAPS.2018.81108
Kristiani, Y., Rismaya, R., Syamsir, E., & Faridah, D. N. (2022). Pengaruh suhu perendaman dengan larutan natrium metabisulfit terhadap karakteristik fisikokimia tepung labu kuning (Cucurbita moschata D.). Food Scientia Journal of Food Science and Technology, 2(1), 1–19.
Maharani, M. D., Haidah, S. N., & Haiyinah. (2006). Studi potensi kalakai (Stenochlaena palustris (Burn.f) Bedd) sebagai pangan fungsional [Skripsi, Universitas Lambung Mangkurat].
Mawati, A., Sondakh, E. H., Kalele, J. A., & Hadju, R. (2017). Kualitas chicken nugget yang difortifikasi dengan tepung kacang kedelai untuk peningkatan serat pangan (dietary fiber). Zootec, 37(2), 464–473. https://doi.org/10.35792/zot.37.2.2017.16782
Midayanto, D., & Yuwono, S. (2014). Penentuan atribut mutu tekstur tahu untuk direkomendasikan sebagai syarat tambahan dalam standar nasional Indonesia. Jurnal Pangan dan Agroindustri, 2(4), 259–267.
Nadimin, N., Asikin, H., & Cahyani, A. (2022). Pengaruh fortifikasi tepung multigizi (Tumiz) terhadap daya terima dan kadar gizi mikro nugget. MGMI, 1(1), 23–32.
Nugraha, B., Iswoyo, I., & Sampurno, A. (2019). Sifat fisiokimia dan organoleptik nugget ayam dengan penambahan jenis tepung yang berbeda [Skripsi, Universitas Semarang].
Olson, D. G., Knipe, C. L., & Rust, R. E. (1992). Some physical parameters involved in the addition of inorganic phosphates to reduced-sodium meat emulsions. Journal of Food Science, 55(1), 23–29. http://dx.doi.org/10.1111/j.1365-2621.1990.tb06008.x
Pramono, M. A., Ningtyas, F. W., Rohmawati, N., & Aryatika, K. (2021). Pengaruh penambahan tepung daun kelor (Moringa oleifera) terhadap kadar protein, kalsium, dan daya terima nugget ikan lemuru (Sardinella lemuru). Penelitian Gizi dan Makanan, 44(1), 1–10.
Puspawati, G. A. K., Ina, P. T., & Ekawati, G. A. (2022). Potensi antioksidan buah naga merah (Hylocereus polyrhizus) kering dengan pre-treatment. Jurnal Agroteknologi, 16(2), 148–162.
Pustikawati, S., Astuti, S., & Suharyono. (2014). Pengaruh jenis dan konsentrasi bahan pengikat terhadap sifat kimia dan organoleptik nugget jamur tiram putih (Pleurotus ostreatus). Prosiding Seminar Nasional Pengembangan Teknologi Pertanian Politeknik Negeri Lampung.
Qamariah, N., & Yanti, R. (2018). Uji kuantitatif kadar zat besi dalam tumbuhan kelakai dan produk olahannya. Surya Medika, 3(2), 32–40. https://doi.org/10.33084/jsm.v3i2.96
Rahmawati, P. S., & Adi, A. C. (2017). Daya terima dan zat gizi permen jeli dengan penambahan bubuk daun kelor (Moringa oleifera). Media Gizi Indonesia, 11(1), 86–93. https://doi.org/10.20473/mgi.v11i1.86-93
Rasbawati, R., & Rauf, J. (2018). Kadar protein tepung acer ayam dan tingkat kesukaan biskuit dengan substitusi tepung ceker. Jurnal Galung Tropika, 7(2), 115–122. https://doi.org/10.31850/jgt.v7i2.252
Ratulangi, F., & Rimbing, S. (2021). Mutu sensoris dan sifat fisik nugget ayam yang ditambahkan tepung ubi jalar ungu (Ipomoea batatas L.). Zootec, 41(1), 230–239. https://doi.org/10.35792/ZOT.41.1.2021.32865
Saragih, W., Lubis, Z., & Sipayung, R. (2017). Efektivitas daun kalakai sebagai bahan pangan lokal dalam mengatasi anemia. Jurnal Gizi dan Pangan Indonesia, 6(2), 101–108.
Suhaemi, Z., Husmaini, E., Yerizal, & Yessirita, N. (2021). Pemanfaatan daun kelor dalam fortifikasi pembuatan nugget. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 9(1), 49–54. http://dx.doi.org/10.29244/jipthp.9.1.49-54
Sulaiman, P. P., & Handajani, S. (2014). Pengaruh substitusi ampas tahu dan jenis bumbu Indonesia terhadap sifat organoleptik nugget ayam. Jurnal Boga, 3(3), 24–30.
Sunarto, H., Hendrayati, S., & Adelia, A. (2023). Daya terima dan kadar zat besi nugget hati ayam dengan kombinasi bayam dan tepung kacang kedelai. Media Gizi Pangan, 30(1), 45–52.
Syamsul, E. S., Hakim, Y. Y., & Nurhasnawati, H. (2017). Penetapan kadar flavonoid ekstrak daun kelakai dengan metode spektrofotometri UV-Vis. Jurnal Riset Kefarmasian Indonesia, 1(1), 11–20. https://doi.org/10.33759/jrki.v1i1.46
Tangkeallo, C., & Widyaningsih, T. D. (2014). Aktivitas antioksidan serbuk instan berbasis miana: Kajian jenis bahan baku dan penambahan serbuk jahe. Jurnal Pangan dan Agroindustri, 2(2), 278–284.
Thursina, D. (2010). Kandungan mineral kalakai (Stenochlaena palustris) yang tumbuh pada jenis tanah berbeda serta dimasak dengan cara berbeda [Skripsi, Institut Pertanian Bogor].
Utama, A. N., & Anjani, G. (2016). Fortifikasi isolat protein kedelai pada daging analog kacang merah (Phaseolus vulgaris L.). Journal of Nutrition College, 5(4), 402–411. https://doi.org/10.14710/jnc.v5i4.16451
Wijinindyah, A., Selvia, J., Chotimah, H., & Susan, E. (2022). Potensi tepung daun kelakai (Stenochlaena palustris (Burn.f) Bedd) pretreatment asam sebagai alternatif pencegah stunting. Jurnal Amerta Nutrition, 6(1), 275–282. https://doi.org/10.51873/jhhs.v3i2.48
Wijinindyah, A., Selvia, J., Chotimah, H., & Gaol, S. E. (2023). Potensi dan karakteristik bubuk cangkang telur yang dibuat dengan pretreatment asam. Jurnal Peternakan Indonesia, 5(1), 57–69. http://dx.doi.org/10.25077/jpi.25.1.57-69.2023
Yuniartini, N. L. P., & Nugrahani, R. (2022). Pengaruh kombinasi tepung terigu dan jamur tiram (Pleurotus ostreatus) terhadap sifat organoleptik nugget. Journal of Agritechnology and Food Processing, 2(1), 10–19. https://doi.org/10.31764/jafp.v2i1.8940
Zuhro, M., Lutfi, M., & Hawa, L. C. (2015). Pengaruh lama perendaman dan suhu pengeringan terhadap sifat fisik-kimia tepung kimpul (Xanthosoma sagittifolium). Jurnal Bioproses Komoditas Tropis, 3(2), 26–34.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Ayutha Wijinindyah, Salsa Arifa Putri, Andrey Rolis Saputra
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with Jurnal Agroindustri Halal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in Jurnal Agroindustri Halal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Agroindustri Halal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work
