PENGANEKARAGAMAN PRODUK LOKAL BERBASIS ISOLAT PROTEIN BASAH IKAN LELE (CLARIAS SP) SEBAGAI SUMBER PROTEIN UNTUK MENCEGAH STUNTING

• Main Authors: Patmawati, -, Wini Trilaksani, -, Winarti Zahidrudin, -, Widati Fatmaningrum, -, Siti Rahayu Nadhiroh, -
• Format: Article PeerReviewed
• Language: English; English; English
• Published: Universitas Airlangga 2022
• Subjects: R Medicine
• Online Access: https://repository.unair.ac.id/125080/3/32_full%20text.pdf; https://repository.unair.ac.id/125080/2/32_turnitin.pdf; https://repository.unair.ac.id/125080/1/32_validasi.pdf; https://repository.unair.ac.id/125080/; https://e-journal.unair.ac.id/MGI/article/view/40549; https://doi.org/10.20473/mgi.v17i1SP.6–12
• Institution: Universitas Airlangga

Stunting is a condition of failure to grow and develop in children due to lack of nutritional intake for a long time. This is a major threat in realizing quality Indonesian human resources. In addition, the factors that cause stunting in the community can be seen from the fulfi llment of nutrition in Indonesian society, both in rural and urban areas, which are still not able to meet the recommended nutritional adequacy rate.. The consumption of animal protein in Indonesia is at least 6 kg/capita/day. Therefore, a food diversifi cation program is needed to meet the needs of animal protein, especially those sourced from fi sh. One of the aquaculture commodities that has a very large opportunity to be developed in the context of fulfi lling the nutrition of the Indonesian people is catfi sh. Catfi sh whose weight exceeds the size of consumption has problems in marketing, resulting in losses for farmers. Therefore, the use of oversized catfi sh as an ingredient for the manufacture of local products in the form of cendol has the potential to be developed to increase protein content. This study aims to determine the formulation of a dessert (cendol) based on wet protein isolate (surimi) of catfi sh. The concentration of surimi used in the preliminary study was 0%, 10%, 20%, 30%, 40%, 50% and 60%. The resulting product is then characterized by organoleptic, chemical, and biological characteristics. The results of the proximate test in the main study showed that the higher the percentage of surimi used, the higher the protein content of cendol products. The results of the commercial cendol proximate test, and surimi-based cendol with the addition of 25%, 30%, and 35% surimi percentages were 1.24%, 4.13%, 4.74% and 5.47%, respectively. During 8 days of storage at 6oC there was a decline in product quality as seen from all test parameters on cendol products.