Sifat Organoleptik Dan Kandungan Gizi Sosis Ayam Substitusi Ikan Lele (Clariidae) Dengan Penambahan Bayam (Amaranthus Sp) Sebagai Alternatif Snack Selingan Balita untuk Cegah Stunting

Abstract

According to the 2024 Indonesian Nutritional Status Survey (SSGI), the prevalence of stunting in Indonesia stands at 19.8%. Low intake of protein, iron, and zinc is a contributing factor to stunting in children under five. Therefore, it is necessary to develop nutritious food products based on local ingredients, such as chicken sausage substituted with catfish and enriched with green spinach. Catfish serves as a source of protein, iron, and zinc, while green spinach has the potential to enhance the product's micronutrient content. This study aimed to determine the organoleptic properties and nutritional content of chicken sausage substituted with catfish and supplemented with green spinach. An experimental method with descriptive analysis was employed, comprising preliminary and main research stages. The preliminary stage tested three chicken-to-catfish ratio formulations—F1 (33%:67%), F2 (23%:77%), and F3 (13%:87%)—using ten semi-trained panelists; Formula 3 was selected as the best formulation. The main stage involved adding green spinach at levels of 10%, 15%, and 20%, with testing conducted by 30 untrained panelists. The best formula was F1 (13%:87% ratio + 10% spinach), achieving an organoleptic score of 4.97. The nutritional content per 75-gram serving included 137.02 kcal of energy, 10.24 g of protein, 7.55 g of fat, 7.04 g of carbohydrates, 8.22 mg of iron, and 1.35 mg of zinc. The product shows potential as a nutritious snack for stunting prevention.