Vol. 23 No. 3 (2026)
Medic Nutricia : Jurnal Ilmu Kesehatan, ISSN : 3025-8855

Articles

PEMBUATAN BAKSO IKAN DENGAN PENAMBAHAN DAUN KELOR DAN VARIASI KONSENTRASI PENGIKAT ALAMI TEPUNG PORANG

DOI: https://doi.org/10.2238/5998ek83

Published 2026-06-04

  • Tsamarah Cendikia Alya
    • ,
  • Sunarmi

Tsamarah Cendikia Alya
Poltekkes Kemenkes Surakarta

Sunarmi
Poltekkes Kemenkes Surakarta

Abstract

Snakehead fish was one of the food ingredients that contained protein values, especially albumin that was higher than the common food ingredients. Moringa leaves could be an alternative protein source that had the potential to be used as herbal supplements. Porang (Amorphophallus muelleri) bulbs contained high levels of glucomannan that could be used as a binder in food preparations. The potential of gabus fish, Moringa leaves, and porang could be developed into high protein functional food in the form of fish ball. The aim of this research was to determine the results of the hedonic test of fish balls with the addition of Moringa leaves and natural binder of porang flour. This research used observational research by observing, seeing, and recording the results of the hedonic test of fish balls. Fish balls were made in three formulas with variations of Amorphophallus muelleri flour concentrations ie formula I - III was 3, 5, and 25 g. Based on the research results, it was found that the texture hedonic test that was most preferred was formula II with an average value of (2,97), the color of the fish balls obtained was slightly grayish-white and brown with a hint of green, and the most preferred was formula II with an average value of (3,02). The smell and taste that were most preferred were all formulas with an average value of (3,1) and (2,8). Overall, the average values of texture, color, smell, and taste were preferred by the panelists in formula II with an average value of (2,98).

Keywords

snakehead fish, moringa, porang flour, hedonic

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