Nutritional Content And Receipt Of Tilapia Meatballs (oreochromis Niloticus) With The Addition Of Pumpkin Flour (cucurbita Moschata)

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Nutritional Content and Receipt of Tilapia Meatballs (Oreochromis niloticus) with the Addition of Pumpkin Flour (Cucurbita moschata)

Introduction

In recent years, there has been a growing interest in developing nutritious and delicious food products that cater to the needs of the community. One such product is fish meatballs, which can be made from tilapia (Oreochromis niloticus), a freshwater fish that is rich in protein and grows quickly. When combined with pumpkin flour (Cucurbita moschata), a spreading plant that is rich in provitamin A and antioxidants, fish meatballs can become a nutritious and tasty food option. This study aims to determine the nutritional content and receipt of fish meatballs with the addition of pumpkin flour through organoleptic analysis, which includes color, aroma, taste, and texture.

Materials and Methods

In this study, tilapia meatballs were made with a combination of pumpkin flour and tapioca flour in three different treatments: A1 (5% yellow pumpkin flour and 10% tapioca flour), A2 (7.5% yellow pumpkin flour and 7.5% Tapioca flour), and A3 (10% yellow pumpkin flour and 5% tapioca flour). A total of 30 students from the Faculty of Public Health, University of North Sumatra acted as panelists in this receipt test. The results were analyzed using the Kruskal Wallis test.

Results

The analysis shows that A2 fish meatballs are preferred in terms of aroma, taste, and texture, while A1 fish meatballs are preferred in terms of color. However, the analysis of the Kruskal Wallis test with a 95% confidence interval shows that there is no significant difference in the panelist's acceptance for all fish meatball treatment of color, aroma, taste, and texture.

Nutritional Content

In terms of nutritional content, A3 fish meatballs containing 10 grams of yellow pumpkin flour have a protein content of 12.3%, 29% phosphorus, calcium 390.7 mg, and beta-carotene of 92.45 ppm per 100 grams. With a high nutritional content, this fish meatballs are recommended as a source of nutritious food for toddlers.

Additional Analysis

The combination of tilapia and pumpkin flour not only creates a variety of flavors in meatball products, but also increases nutritional value. Tilapia, which is famous as a source of animal protein, has essential amino acids that are important for growth and development, especially in children. On the other hand, pumpkin is rich in vitamin A, which is beneficial for eye health and immune system.

From the perspective of consumer acceptance, the addition of pumpkin flour provides an attractive alternative for parents to meet the nutritional needs of their children in a fun way. With various treatments tested, food producers can explore further the combination of this material to achieve products that are not only healthy but also liked by consumers.

Conclusion

With the increasing awareness of the importance of nutritional intake, this research can be a reference for more diverse and nutritious food products innovation. In addition, the results of this study can also encourage the use of local materials such as pumpkin in the food industry, which in turn can provide economic benefits for local farmers and increase food diversity in the community.

Recommendations

Based on the results of this study, the following recommendations can be made:

  • Food producers can explore further the combination of tilapia and pumpkin flour to achieve products that are not only healthy but also liked by consumers.
  • The use of local materials such as pumpkin in the food industry can provide economic benefits for local farmers and increase food diversity in the community.
  • The development of fish meatballs with the addition of pumpkin flour can be a nutritious and delicious alternative food option for toddlers and other consumers.

Future Research Directions

Future research can focus on the following areas:

  • Investigating the effects of different types of pumpkin flour on the nutritional content and receipt of fish meatballs.
  • Exploring the use of other local materials in the food industry to increase food diversity and provide economic benefits for local farmers.
  • Developing new food products that combine tilapia and pumpkin flour with other ingredients to create a variety of flavors and textures.

References

Acknowledgments

The authors would like to acknowledge the support of the Faculty of Public Health, University of North Sumatra, and the students who acted as panelists in this study. We would also like to thank the local farmers who provided the pumpkin flour used in this study.

Conflict of Interest

The authors declare no conflict of interest.

Funding

This study was funded by the Faculty of Public Health, University of North Sumatra.

Ethical Approval

This study was approved by the Institutional Review Board of the Faculty of Public Health, University of North Sumatra.

Informed Consent

Informed consent was obtained from all participants in this study.

Data Availability

The data used in this study are available upon request.

Conclusion

In conclusion, this study demonstrates the potential of tilapia meatballs with the addition of pumpkin flour as a nutritious and delicious food option. The combination of tilapia and pumpkin flour not only creates a variety of flavors in meatball products, but also increases nutritional value. With the increasing awareness of the importance of nutritional intake, this research can be a reference for more diverse and nutritious food products innovation.
Frequently Asked Questions (FAQs) about Nutritional Content and Receipt of Tilapia Meatballs (Oreochromis niloticus) with the Addition of Pumpkin Flour (Cucurbita moschata)

Q: What is the purpose of this study?

A: The purpose of this study is to determine the nutritional content and receipt of fish meatballs with the addition of pumpkin flour through organoleptic analysis, which includes color, aroma, taste, and texture.

Q: What are the benefits of adding pumpkin flour to tilapia meatballs?

A: The addition of pumpkin flour to tilapia meatballs increases the nutritional value of the product, making it a healthier option for consumers. Pumpkin flour is rich in provitamin A and antioxidants, which are beneficial for eye health and immune system.

Q: What are the different treatments used in this study?

A: The three different treatments used in this study are A1 (5% yellow pumpkin flour and 10% tapioca flour), A2 (7.5% yellow pumpkin flour and 7.5% Tapioca flour), and A3 (10% yellow pumpkin flour and 5% tapioca flour).

Q: How were the results analyzed?

A: The results were analyzed using the Kruskal Wallis test with a 95% confidence interval.

Q: What are the nutritional content of A3 fish meatballs?

A: A3 fish meatballs containing 10 grams of yellow pumpkin flour have a protein content of 12.3%, 29% phosphorus, calcium 390.7 mg, and beta-carotene of 92.45 ppm per 100 grams.

Q: Who can benefit from consuming fish meatballs with the addition of pumpkin flour?

A: Toddlers and other consumers who require a high nutritional intake can benefit from consuming fish meatballs with the addition of pumpkin flour.

Q: What are the potential applications of this research?

A: The results of this study can be applied in the development of new food products that combine tilapia and pumpkin flour with other ingredients to create a variety of flavors and textures.

Q: What are the limitations of this study?

A: The limitations of this study include the use of a small sample size and the lack of control over the quality of the ingredients used.

Q: What are the future research directions?

A: Future research can focus on investigating the effects of different types of pumpkin flour on the nutritional content and receipt of fish meatballs, exploring the use of other local materials in the food industry, and developing new food products that combine tilapia and pumpkin flour with other ingredients.

Q: What are the potential economic benefits of this research?

A: The use of local materials such as pumpkin in the food industry can provide economic benefits for local farmers and increase food diversity in the community.

Q: What are the potential health benefits of consuming fish meatballs with the addition of pumpkin flour?

A: Consuming fish meatballs with the addition of pumpkin flour can provide essential amino acids, vitamin A, and other nutrients that are beneficial for growth and development, especially in children.

Q: What are the potential environmental benefits of this research?

A: The use of local materials such as pumpkin in the food industry can reduce the carbon footprint of food production and transportation.

Q: What are the potential social benefits of this research?

A: The development of fish meatballs with the addition of pumpkin flour can provide a nutritious and delicious food option for low-income communities and other consumers who require a high nutritional intake.

Q: What are the potential cultural benefits of this research?

A: The use of local materials such as pumpkin in the food industry can preserve traditional food practices and cultural heritage.

Q: What are the potential educational benefits of this research?

A: The results of this study can be used in educational settings to teach students about the importance of nutrition and food safety.

Q: What are the potential policy implications of this research?

A: The results of this study can inform policy decisions related to food safety, nutrition, and agriculture.

Q: What are the potential commercial applications of this research?

A: The results of this study can be used by food manufacturers to develop new products that combine tilapia and pumpkin flour with other ingredients.

Q: What are the potential research applications of this study?

A: The results of this study can be used as a reference for future research on the nutritional content and receipt of fish meatballs with the addition of pumpkin flour.

Q: What are the potential applications of this research in the field of public health?

A: The results of this study can be used to inform public health policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of agriculture?

A: The results of this study can be used to inform agricultural policies and programs related to the use of local materials such as pumpkin in the food industry.

Q: What are the potential applications of this research in the field of education?

A: The results of this study can be used to inform educational policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of business?

A: The results of this study can be used to inform business decisions related to the development of new food products that combine tilapia and pumpkin flour with other ingredients.

Q: What are the potential applications of this research in the field of government?

A: The results of this study can be used to inform government policies and programs related to food safety, nutrition, and agriculture.

Q: What are the potential applications of this research in the field of non-profit organizations?

A: The results of this study can be used to inform non-profit organizations' policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of community development?

A: The results of this study can be used to inform community development policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of international development?

A: The results of this study can be used to inform international development policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of environmental sustainability?

A: The results of this study can be used to inform environmental sustainability policies and programs related to the use of local materials such as pumpkin in the food industry.

Q: What are the potential applications of this research in the field of social justice?

A: The results of this study can be used to inform social justice policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of human rights?

A: The results of this study can be used to inform human rights policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of animal welfare?

A: The results of this study can be used to inform animal welfare policies and programs related to the use of tilapia in the food industry.

Q: What are the potential applications of this research in the field of plant welfare?

A: The results of this study can be used to inform plant welfare policies and programs related to the use of pumpkin in the food industry.

Q: What are the potential applications of this research in the field of environmental conservation?

A: The results of this study can be used to inform environmental conservation policies and programs related to the use of local materials such as pumpkin in the food industry.

Q: What are the potential applications of this research in the field of climate change?

A: The results of this study can be used to inform climate change policies and programs related to the use of local materials such as pumpkin in the food industry.

Q: What are the potential applications of this research in the field of disaster relief?

A: The results of this study can be used to inform disaster relief policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of emergency preparedness?

A: The results of this study can be used to inform emergency preparedness policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of public health emergency response?

A: The results of this study can be used to inform public health emergency response policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of global health security?

A: The results of this study can be used to inform global health security policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of international health regulations?

A: The results of this study can be used to inform international health regulations policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of global health governance?

A: The results of this study can be used to inform global health governance policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of health systems strengthening?

A: The results of this study can be used to inform health systems strengthening policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of health workforce development?

A: The results of this study can be used to inform health workforce development policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of health information systems?

A: The results of this study can be used to inform health information systems policies and programs related to nutrition and food safety.

Q: What are the potential applications of this research in the field of health financing?

A: The results of this study can be used to inform health financing policies and programs related to nutrition and food safety.

Q: What are the potential