Formulation of Food Bar Based on Tilapia (Oreochromis niloticus) and Seaweed (Eucheuma cottoni) Flours as Nutritional Food
Abstract
Food bars are compact, bar-shaped food products with high nutritional value and potential to meet human nutritional needs. The development of food bars represents an effort to create functional food products that contribute to human health. This study aimed to determine the optimal food bar formulation based on hedonic evaluation and to investigate the sensory, physical, and chemical characteristics of the resulting products. Three formulations were prepared: F1 (15 g tilapia fish flour and 10 g seaweed flour), F2 (12.5 g tilapia fish flour and 12.5 g seaweed flour), and F3 (10 g tilapia fish flour and 15 g seaweed flour). The quality evaluation of the food bars included hedonic testing, bulk density analysis, and proximate analysis. The hedonic test results indicated that formulation F1 obtained scores of 3 for texture, 3 for color, 2 for taste, and 3 for aroma; formulation F2 obtained scores of 3 for texture, 3 for color, 2 for taste, and 3 for aroma; whereas formulation F3 obtained scores of 3 for texture, 4 for color, 3 for taste, and 3 for aroma. The bulk density values were 0.54 g/mL for F1, 0.54 g/mL for F2, and 0.53 g/mL for F3. Proximate analysis showed that formulation F1 contained 33.67% moisture, 54.67% ash, 29.67% protein, 32.00% fat, and 22.67% carbohydrates. Formulation F2 contained 41.67% moisture, 54.67% ash, 29.33% protein, 34.33% fat, and 37.00% carbohydrates, while formulation F3 contained 37.67% moisture, 53.67% ash, 29.33% protein, 34.00% fat, and 44.00% carbohydrates. Based on the hedonic evaluation, formulation F3 (10 g tilapia fish flour and 15 g seaweed flour) was identified as the best formulation. Panelists’ acceptance of texture, taste, and aroma was categorized as slightly disliked, while color was categorized as liked.
References
Afriyanti, L., Sumarto., & Sukmiwati, M. (2019). Pengaruh penambahan rumput laut (Eucheuma cotoni) dalam jumlah berbeda terhadap karakteristik mutu empek-empek ikan patin (pangasius hypothalamus). Jurnal Bidang Perikanan dan Ilmu Kelautan, 4(1), 1-9.
Amora, S.D., & Sukesih. (2013). Ekstraksi senyawa antioksidan pada nugget- rumput laut merah (Eucheuma cottonii). Jurnal Sains dan Seni ITS, 2(2), 2337-3520.
Anandito, K.B.R., Siswanti., Edhi, N., & Rini, H. (2016). Formulasi pangan darurat berbentuk Foodbar berbasis tepung millet putih (Panicum milliaceum l.) dan tepung kacang merah (Phaseolus vulgaris l). AGRITECH, 36(1),23-29.
BSN. (1992). SNI 01-2891-1992 tentang Modul Pengujian. Jakarta : BSN.
BSN. (2006). SNI-2346-2006 tentang Cara Uji Makanan dan Minuman. Jakarta : BSN.
Budiyanti., & Emu, S. (2021). Kandungan nutrisi rumput laut (Eucheuma cottoni) dengan metode rakit gantung pada kedalaman berbeda. Aquamarine, 8(1), 27-33.
Ciptanto, S., (2010). Top 10 ikan ai tawar - panduan lengkap pembesaran secara organic di kolam air, kolam terpal, keramba dan jala apung. Yogyakarta: Lily Publisher.
Dale, N. M., Zumbado, M., Gernat, A. G., & Romos, G. (2004). Nutrient value of tilapia meal. J. Appl. Poult, 13, 370-372.
Fikriyah, L. (2019). Pengaruh perbandingan tepung umbi ganyong (Canna edulis ker) dengan daging ikan kembung (Rastellinger kanagurtal) terhadap karakteristik Foodbar. [Tugas Akhir]. Universitas Pasundan: Bandung.
Handayani, R., & Aminah, S. (2011). Variasi substitusi rumput laut terhadap kadar serat dan mutu organoleptic cake rumput laut (Eucheuema cottoni). Jurnal Pangan dan Gizi, 2(3), 67-74.
Isnawati, N., Sidik, R., & Mahasri, G. (2015). Potensi serbuk daun pepeya untuk meningkatkan efisiensi pemanfaatan pakan, rasio efesiensi protein dan laju pertumbuhan relative pada budidaya ikan nila (Oreocromis niloticus). Jurnal Ilmiah Perikanan dan Kelautan, 1(2), 121-124.
Kumalasari, R., Setyoningrum, F., & Ekafitri, R. (2015). Karakteristik fisik dan sifat fungsional beras jagung instan akibat penambahan jenis serat dan lama pembekuan. Jurnal Pangan, 24(1), 37-48.
Ladamay, N. A., & Yuwono, S. S. (2014). Pemanfaatan bahan lokal dalam pembuatan foodbar (kajian rasio tapioka : tepung kacang hijau dan proporsi CMC). Jurnal Pangan dan Argoindustri, 2(1), 67–78.
Laili, R.R. (2010). Laporan magang di PT. Mayafood industries pekalongan jawa tengah (proses pembuatan tepung ikan). [Laporan Magang]. Universitas Sebelas Maret: Surakarta.
Lestari, R.H., & Pratiwi, A.E. (2015). Pemberian asupan nutrisi pada balita bawah garis merah (bgm) di wilayah kerja puskesmas cukir kabupaten jombang. Jurnal Metabolisme, 2(2), 1-6.
Maharany, F., Nurjannah., Suwandi, R., Anwar, E., & Hidayat, T., (2017). Kandungan senyawa bioaktif rumput laut (Padina australis) dan (Eucheuma cottonii). Sebagai bahan baku krim tabir surya. Jurnal Pengolahan Hasil Perikanan Indonesia, 20 (1), 10-17.
Nuraisyah, A. (2020). Sifat fisik makanan padat (foodbar) berbasis tepung komoditas lokal. Jurnal Tambora, 4(1), 1-7.
Ridhoi, M. (2020). Pengaruh substitusi tepung ikan patin tepung kacang merah dan tepung daun kelor terhadap daya terima snack bar. [Tugas Akhir]. Politeknik kesehatan Palembang: Palembang.
Santi, R. A., Sunarti, T. C., Santoso, D., & Triwasari, D. A. (2012). Komposisi kimia dan profil polisakarida rumput laut hijau. Jurnal Akuatika, 11(2), 105- 114.
Sapitri, R.A. (2021). Pengembangan dan pengorganisasian masyarakat. [Skripsi]. Universitas Islam Negeri Alauddin: Makassar.
Vandevijvere, S., & Vanderlee, L. (2019). Effect of formulation, labeling, and taxation policicies on the nutritional quality of the food supply. Current sNutrition reports, 8(3), 240-249.
Wijayanto, T., Hendri, M., & Aryawati, R. (2011). Studi pertumbuhan rumput laut Eucheuma cottonii) dengan berbagai metode penanaman yang berbeda di perairan kalianda lampung selatan. Journal Maspari, (03), 51-57.
