Nutrition substance of Thunnus sp. as an alternative to improving community nutrition

  • Andi Syamsiah Adha Universitas Islam Negeri Alauddin Makassar
    (ID)
  • Suriyanti Suriyanti Universitas Islam Negeri Alauddin Makassar
  • Fatmawaty Mallapiang Universitas Islam Negeri Alauddin Makassar
    (ID)

Abstract

Thunnus sp. (Tuna fish) is a group of fish which is the main export commodity of sea fish consumed from Indonesia. Tuna is one type of sea fish that has high protein levels. This study aims to determine the nutrient content (water content, ash content, carbohydrate, protein, fat, and iron (Fe), bacterial and mold microorganism test, organoleptic test, and P <0.05 friedmen test on tuna meat flour. The design in this study was experimental with a pre-experimental One-Shot Case Study design with the treatment of tuna meat flour drying.The results of the study with replication three times showed that the average water content was 8.37%, ash content was 3.86% , 3.99% carbohydrates, 71.45% protein, 9.45% fat, and 1.49 μg / g Fe. Microorganism test on bacteria for all 3 treatments was all safe. In addition there was an influence on the quality of tuna meat flour from aspects of color, aroma, texture. Therefore drying tuna meat flour at a temperature of 60 ° C is the best product that is fit for consumption as an additional food to meet the nutritional needs of the community every day.

Downloads

Download data is not yet available.

Author Biographies

Andi Syamsiah Adha, Universitas Islam Negeri Alauddin Makassar
Dosen Bagian Gizi Universitas Islam Negeri Alauddin Makassar
Suriyanti Suriyanti, Universitas Islam Negeri Alauddin Makassar
Bagian Gizi
Fatmawaty Mallapiang, Universitas Islam Negeri Alauddin Makassar
Bagian Kesehatan Kerja UIN Alauddin

References

Arvianto, A. A., Swastawati, F., & Wijayanti, I. (2016). Pengaruh fortifikasi tepung daging ikan lele dumbo (Clarias gariepinus) terhadap kandungan asam amino lisin pada biskuit. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 5(4), 20–25.

Belton, B., & Thilsted, S. H. (2014). Fisheries in transition: Food and nutrition security implications for the global South. Global Food Security, 3(1), 59–66. https://doi.org/10.1016/j.gfs.2013.10.001

Fatmawati, & Mardiana. (2014). Tepung Ikan Gabus Sebagai Sumber Protein (Food Supplement). Jurnal Bionature, 15(1), 54–60.

Hadinoto, S., & Idrus, S. (2018). Proporsi dan Kadar Proksimat Bagian Tubuh Ikan Tuna Ekor Kuning (Thunnus albacares) Dari Perairan Maluku. Majalah BIAM, 14(2), 51. https://doi.org/10.29360/mb.v14i2.4212

Haryanti, D. N., & Hidajati, N. (2013). Effect of drying method of wheat quality silk worms ( Tubifex sp . ). UNESA Jurnal Of Chemestry, 2(3), 71–76.

Putri, R. H. K. (2012). Uji organoleptik formulasi Cookies kaya gizi sebagai makanan tambahan dalam upaya penanggulangan anemia ibu hamil kepada ibu hamil dengan berbagai usia kehamilan di Rangkapan Jaya Depok 2011. Universitas Indonesia.

Rahmantya, Asianto, K. F., Destiti, A., & Wibowo, D. (2015). Analisis Data Pokok Kementerian Kelautan dan Perikanan.

Sudarmadji, S. (2007). Prosedur analisa untuk bahan makanan & pertanian. Liberty.

Syahruddin, A. N. (2015). Identifikasi zat gizi dan kualitas tepung kulit pisang raja (Musa sapientum) dengan metode pengeringan sinar matahari dan oven. Media Gizi Pangan, 1(2), 116–121.

Winarno, F. G. (2002). Kimia Pangan dan gizi. P.T. Gramedia Pustaka Utama. https://books.google.co.id/books?id=_P4StAEACAAJ

Zuhra, Sofyanan, & Erlina, C. (2012). Pengaruh Kondisi Operasi Alat Pengering Semprot Terhadap Kualitas Susu Bubuk Jagung. Jurnal Rekayasa Kimia & Lingkungan, 9(1), 36–44.

Published
2020-06-30
How to Cite
Adha, A. S., Suriyanti, S., & Mallapiang, F. (2020). Nutrition substance of Thunnus sp. as an alternative to improving community nutrition. Al-Sihah: The Public Health Science Journal, 12(1), 92-101. https://doi.org/10.24252/as.v12i1.14297
Section
Volume 12, Nomor 1, January-June 2020
Abstract viewed = 245 times