The Formulation of Analog Sausage with High Protein and Cork Sea Fiber (Channa Striata), and Oyster Mushroom as The Healthy Snacks for the School Children

Yuliantini, Emy and Kamsiah, Kamsiah (2019) The Formulation of Analog Sausage with High Protein and Cork Sea Fiber (Channa Striata), and Oyster Mushroom as The Healthy Snacks for the School Children. Advances in Health Sciences Research (AHSR), 14. pp. 192-203. ISSN 2468-5739

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Abstract

The nutritional problems experienced by Indonesia today are multiple nutritional problems. The problem of malnutrition has begun to be overcome, but on the other hand, the prevalence of over nutrition or obesity has reached 9.2% in school children. Children who are obese are at high risk when they are adults and have the potential to experience degenerative diseases in adulthood. One of the main causes of obesity in children is food intake high in calories and fat and low fiber intake, while protein is one of the important nutrients for school children, especially for school children to support their growth and development. One of the efforts that can be done to overcome Nutritional problems in school children is through healthy, high protein and fiber product innovation approaches. Innovative products that have the potential to be developed are analog sausages. Objective: Determine the analog sausage formula made from sea cork fish with the addition of oyster mushrooms, assess the organoleptic properties of sausages in semitrained panelists, assess the acceptance of sausages in school children, analyze the physical and chemical properties of analog sausages and calculate the contribution of nutrients (protein, fiber and water) analog sausage Method: The experimental design used was a Completely Randomized Design (CRD) with two repetitions consisting of one factor, namely the proportion of the addition of oyster mushrooms to the ingredients of cork fish. The additional factor of oyster mushroom consists of five levels, namely F1 (10%), F2 (20%) and F3 (30%) of the total ingredients of sea cork fish used for making sausages. The study was conducted for three months starting from July to October 2017 in the nutrition food laboratory. Results: From the results of data analysis, it is known that analog sausage formulations made from sea cork fish with the addition of oyster mushrooms favored by trained panelist are sausage formula (F2) which is 77% sea cork fish and 20% oyster mushroom flour. Analog sausages contain 11.8% protein content with fiber content of about 7.2% potassium levels of 46.12% and water content of 70.58%. The nutritional content of sausages per 100 grams contains 377 calories of energy, 17.5 grams of protein, 19 grams of fat, carbohydrates of 24.45 grams and calcium of 123.2 grams and 1.58 fiber of food.

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