Protein, Fiber, and Acceptability Levels of Mackerel (Decapterus Macrosoma) Stick and Mocaf with Tofu Dregs Flour Substitution

Abstract

Obesity caused by unbalanced intake between calories and a source of dietary fiber for a long time. High snack consumption is cause low a source of dietary consumtion. Purpose: the purpose of this study was to determine the protein, fiber, and acceptability of mackerel stick with added tofu dregs flour of 0%, 20%, 35%, and 50%. Methods: This study used a completely randomized desigh (CRD). Acceptability levels used hedonic scale test that involved students of the Public Health Faculty of the University of jember as panelists. Laboratory experiments in the study used 12 repetitions to test the protein and fiber. Protein mackerel stick was analyzed using One Way ANOVA and tukey. The fiber of the meckerel stick was analyzed using Kruskall Wallis and Wilcoxon Signed Rank Test. Results: the results showed that there were significant differences in the average levels of protein, fiber, and Acceptability of mackerel stick with added tofu dregs flour, because p value of protein is (0,000) < α (0,05), p value of fiber is (0,017) < α (0,05), and p value of acceptability of color is (0,002) < α (0,05), p-value of aroma is (0,010) < α (0,05), p-value of taste is (0,000) < α (0,05), and p-value of texture is (0,005) < α (0,05). Conclusion: the X1 treatment of mackerel stick with addition of 20% tofu dregs flour be an alternative snack to prevent obesity.