Protein, Fat, and Organoleptic Test of Shredded Mackerel (Rastrelliger sp., Kanguarta L., Brachysoma) for Stunting

Abstract

Stunting cases in Indonesia are still quite high reaching 21.7%. Namely in 2023 reaching 21.7%. Mackerel is one of the most widely found sources of animal protein in Indonesia, but its processing has not been maximized. The purpose of this study is to determine the content of protein, fat, and organoleptic tests in shredded mackerel (Rastrelliger Sp, Kanguarta L, Brachysoma) for stunted toddlers.
This study used the Complete Random Design (RAL) method, consisting of three treatments, namely p1 Rastrelliger Sp, p2 Rastrelliger kanguarta L, and p3 Rastrelliger Brachysoma with two repetitions. Protein and fat content analysis using the Kjeldahl and Soxhlet methods and hedonic tests conducted by 25 panelists.
The research showed that Shredding mackerel using different types of mackerel has a significant effect on protein and fat levels. The average protein content of Rastrelliger Sp mackerel shredded is 33.66%, 33.4%. shredded mackerel Rastrelliger Kanagurta is 22.22%, 31.23%. Rastrelliger Brachysoma is 29.13%, 40.85%. The selected treatment was p1, namely the type of mackerel (Rastrelliger Sp) using the MPE method, in this study the organoleptic results of the average aroma 2.72±0.866, 2.80±0.666, 2.60±0.818, 2.12±0.811. The protein yield is at least 15% according to the SNI standard, while the fat in this study exceeds the limit required by SNI 01-3707-1995 (BSN 1995), which is a maximum of 30%.

Keywords: Shredded Mackerel, Toddler Stunting, Protein, Fat, Organoleptic.