Effect of Carrot Addition (Daucus carota L) and Kelor Leaves (Moringa oleifera Lamk) Against Organoleptic Properties and Carotenes Nugget Tenggiri Fish (Scomberomorus sp.)
Nutrition problems in NTT are still quite high, in 2013 the incidence of malnutrition was 13.95 and malnutrition was 5.7%. One effort to improve nutrition through protein-based supplementary feeding (PMT) in the form of nuggets that are easily accepted by children under five. One of the mackerel fish contains 21.4 grams of protein per 100/gr and omega-3 fatty acids, besides that the vegetable content is very important. Fish nuggets with the addition of vegetables are expected to reduce the nutritional problems that occur. To determine the effect of adding carrots (Daucus carota L) and moringa leaves (Moringa oleifera Lamk on organoleptic quality and levels of β-carotene mackerel fish nuggets (Scomberomorus sp.) This study was purely experimental, using a completely randomized design (CRD) consisting of 3 treatments with 2 repetitions. Where the independent variable is the nugget formula, namely the addition of carrots and Moringa leaves P1 (35%: 15%); P2 (30%: 20%); P3 (25%: 25%). The dependent variables are organoleptic values (color, aroma, texture and taste), nutrient content (water content, protein, fat, carbohydrate and energy) and β-caroten levels. There were three formulas of mackerel fish nuggets with the addition of carrots and moringa leaves which were carried out in terms of color, aroma, texture and taste that did not differ too much, namely the average likes. Organoleptic test results of color, aroma, texture and taste have a significance value of p>0.05 so it can be concluded that there are no significantly different differences. The test results for β-carotene levels in the three treatments were the same, namely 21.6 mg/kg. While the nutritional value of mackerel fish nuggets seen from the content of protein, fat, carbohydrates with 3 treatments all met the requirements compared to the SNI Fish Nugget standard.