Acceptability and Nutritional Content of Chicken Dimsum with Mackerel Fish Substitution and Moringa Leaves Addition
Keywords:
Chicken Dimsum, Mackerel Fish, Moringa Leaves, Protein, IronAbstract
Background: Anemia in adolescent girls remains nutritional problem due to low protein and iron intakes. Adolescent girls higher risk developing anemia cause monthly blood loss. One preventive measure is through food diversification developing nutritious and easily accepted local products, such as chicken dimsum snack, which popular among teenagers. This study developed chicken dimsum substituting mackerel fish and adding moringa leaves to increase nutritional. Mackerel fish was chosen because high in protein, while moringa leaves rich in iron. Purpose: The study aimed to determine effect mackerel fish substitution and addition of moringa leaves acceptability and protein and iron of chicken dimsum. Methods: The study used true experiment with a 3x2 factorial Completely Randomized Design (CRD) design, namely mackerel fish substitution (40%, 50%, 60%) and addition of moringa leaves (5% and 10%). Hedonic test conducted using organoleptic form involving 30 semi-trained panelists with parameters of color, aroma, texture, and taste. Data analysis used Kruskal–Wallis test and continued with Mann–Whitney test if significant difference. Result: showed substitution of mackerel fish and addition of moringa leaves significantly affected texture and taste (p=0.001), but not the color and aroma (p>0.05). The best formula obtained with composition of 60% chicken, 40% mackerel fish, and 5% moringa leaves with protein of 13.04 g and iron 2.25 mg per 100 g of product. This formula has the potential can be alternative snack to help meet protein and iron nutritional needs of adolescent girls at risk of anemia.
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