| dc.description.abstract | Stunting in Jember Regency is the eighth most
common condition in East Java, affecting up to 30% of the
180,000 children under the age of five. The creation of
meatballs made from tuna fortified anchovy, which are
increasingly rich in nutrients like zinc, will help to
overcome nutritional issues. The aim of this research was
to look at zinc levels, elasticity, and organoleptic
properties. The aim of this study was to look at the zinc
levels, elasticity, and organoleptic consistency of tuna fish
balls after fortification with anchovy flour and chewers,
which could help stunted toddlers improve their
nutritional status. This was a true experimental study with
a pre and post control group configuration. The sample
size was set at 27 (eight samples from the treatment group
and one sample from the control group). Zinc levels,
elasticity, and organoleptic consistency were all
measured in the lab through observation. On zinc levels,
ANOVA Two Way was used to analyze data presentation.
Zinc levels of 0.001 mg/100 gr and elasticity of 707.38
4.13 gf were found in tuna fish balls until they were
reinforced with anchovy flour and chewers. The
interaction of zinc content, elasticity, and organoleptic
quality of anchovy meal fortification (0, 18%, and 35%)
and thickener (carrageenan and STTP) had a major effect
on zinc content, elasticity, and organoleptic quality
(physical and preferences include taste, aroma, color and
texture). The best tuna meatballs in terms of general
nutritional content and chewiness are tuna fish balls
fortified by 35% anchovy and with carrageenan as
thickener. The general favorite is tuna fish balls which are
not fortified with anchovy flour and without chewing.
Future research is expected to find alternatives to other
highly nutritious fish with good acceptance. | en_US |
