Pengaruh Substitusi Udang Rebon Kering Terhadap Karakteristik Organoleptik, Kadar Proksimat dan Zat Besi Dimsum Sebagai Pangan Alternatif Pencegah Anemia Remaja

Abstract

Background: Rebon shrimp is a local food source of heme iron which has quite high iron content and has the potential to prevent anemia in adolescents. However, there are still many teenagers who don't like rebon shrimp because of its unattractive smell and shape. Diversifying food into dimsum can be one solution to increase its acceptability.

Objectives: This study aims to analyze the effect of dry rebon shrimp substitution on organoleptic characteristics, proximate levels and iron content of dim sum.

Methods: The research method was experimental with a completely randomized design using 5 treatments of dried rebon shrimp concentrations, namely F1 (20%), F2 (40%), F3 (60%), F4 (80%), and F5 (100%). Organoleptic data was collected using a questionnaire with the hedonic scale scoring method 1-7. The panelists involved were 35 semi-trained panelists consisting of 6th and 8th semester Nutrition Students, Binawan University.

Results: The results of substitution variations affect the aroma, texture, taste and color attributes of dimsum. The results of the proximate and iron analysis of the selected dim sum contained 63.71% water content, 1.49% ash content, 24.01% carbohydrates, 7.57% protein, 3.22% fat, and 1.20% iron.

Conclusions: Rebon shrimp substitution variation of 40% has the best acceptability. The iron content of selected dim sum has increased, however, it cannot yet be claimed as a food source/high in iron.

Keywords: anemia, dimsum, rebon shrimp, iron