Karakteristik Organoleptik dan Daya Terima Mochi Berbasis Tepung Ikan Lele, Daun Kelor, dan Isolat Protein Kedelai
DOI:
https://doi.org/10.63004/hrji.v4i5.1322Keywords:
mochi, tepung ikan lele, tepung daun kelor, isolat protein kedelai, daya terimaAbstract
Anemia defisiensi besi pada remaja putri berkaitan erat dengan rendahnya asupan zat besi dan protein. Penelitian ini bertujuan mengetahui karakteristik organoleptik dan daya terima mochi yang disubstitusi dengan tepung komposit ikan lele, daun kelor, dan isolat protein kedelai (IPK) sebagai snack remaja putri usia 13-15 tahun. Desain eksperimental Rancangan Acak Lengkap digunakan dengan satu formula kontrol (F0) dan tiga formula substitusi (F1-F3). Uji mutu organoleptik dilakukan oleh empat panelis terbatas menggunakan skala 6 poin. Dua formula terbaik (F1 dan F2) bersama F0 diuji daya terimanya oleh 35 remaja putri SMP Negeri 2 Babat menggunakan skala hedonik 6 poin. Analisis data menggunakan Shapiro-Wilk, Friedman Test, dan Wilcoxon Signed-Rank Test. F1 memiliki karakteristik warna hijau muda, aroma sedap dengan sedikit kesan amis, rasa sedikit manis, dan tekstur sangat lembut, dengan skor tekstur melampaui kontrol (rerata 5,50 vs 4,75). Uji hedonik menunjukkan seluruh formula berada pada kategori “agak suka” hingga “sangat suka”. F1 tidak berbeda nyata dengan kontrol pada atribut rasa (p = 0,062) dan tekstur (p = 0,065), serta tidak berbeda nyata dengan F2 pada seluruh atribut (p > 0,05). F1 ditetapkan sebagai formula modifikasi terpilih.
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