Uji Proksimat pada Formulasi Snack Chips Berbahan Dasar Tepung Daun Kelor dan Tepung Ikan Lele
DOI:
https://doi.org/10.30587/jfspt.v4i1.12544Keywords:
Chips, Ikan lele, kelor, proksimatAbstract
Snack chips merupakan salah satu makanan selingan yang umumnya memiliki kandungan protein rendah dan densitas energi tinggi, sehingga diperlukan inovasi produk berbasis pangan lokal yang lebih bergizi. Penelitian ini bertujuan untuk mengetahui perbedaan kandungan gizi berdasarkan uji proksimat pada formulasi snack chips berbahan dasar tepung ikan lele (Clarias sp.) dan tepung daun kelor (Moringa oleifera) serta menentukan formulasi terbaik. Penelitian menggunakan pendekatan kuantitatif dengan desain Rancangan Acak Lengkap (RAL) yang terdiri atas tiga formulasi, yaitu F1 (5% tepung ikan lele dan 5% tepung daun kelor), F2 (10% tepung ikan lele dan 5% tepung daun kelor), dan F3 (15% tepung ikan lele dan 5% tepung daun kelor), dengan enam kali ulangan pada setiap perlakuan. Parameter yang dianalisis meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, dan total energi. Data dianalisis menggunakan uji One-Way ANOVA pada taraf kepercayaan 95% (α = 0,05) dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa variasi formulasi berpengaruh signifikan terhadap seluruh parameter proksimat (p<0,05). Peningkatan proporsi tepung ikan lele meningkatkan kadar protein serta menurunkan kadar karbohidrat dan total energi. Berdasarkan analisis karakteristik kimia dan metode indeks efektivitas De Garmo, formulasi F3 ditetapkan sebagai formulasi terbaik dengan kadar protein sebesar 15,76%, kadar karbohidrat 67,46%, dan total energi 389,52 kkal/100 g. Satu porsi sajian (40 g) formulasi F3 mampu memberikan kontribusi terhadap kebutuhan gizi makanan selingan remaja, terutama sebagai sumber protein.
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