Analisis Zat Gizi dan Daya Terima pada Sosis Ikan Bandeng Tahu dengan Penambahan Wortel dan Daun Kelor (Sobatta) sebagai Selingan Balita Gizi Kurang

Abstract

Undernutrition among toddlers remains a nutritional problem in Indonesia that requires innovative nutritious food products based on local ingredients. This study aimed to determine the acceptability, nutritional value, and antioxidant content of milkfish and tofu sausage with the addition of moringa leaves and carrots (SOBATTA). This study used a Completely Randomized Design (CRD) with three formulations: F1 (50%:50%), F2 (60%:40%), and F3 (80%:20%). Hedonic testing was conducted on 30 panelists using color, aroma, texture, and taste parameters. Antioxidant analysis was performed using the UV-Vis spectrophotometry method, while nutritional content was calculated using the Indonesian Food Composition Table (TKPI) 2017. The results showed that taste was significantly different among formulations (p<0.05), while color, aroma, and texture showed no significant differences. Formula 2 (F2) with 60% milkfish and 40% tofu was selected as the best formulation. The nutritional content per serving (15 g) included 29.61 kcal energy, 3.66 g protein, 0.788 g fat, 2.38 g carbohydrates, and 28.97 mg calcium. The average antioxidant content was 106.90 mg/kg. SOBATTA has the potential to be a functional food and nutritious snack alternative for undernourished toddlers. Keywords: Snack, SOBATTA, undernourished toddlers.