GAMBARAN SIFAT ORGANOLEPTIK, KANDUNGAN ZAT GIZI & DAYA TERIMA TEMERODOK TEKANI PADA ANAK SEKOLAH DASAR

Background : Temerodok is a traditional snack made from a mixture of simple ingredients such as white glutinous rice flour, eggs, sugar, and salt in a unique shape resembling a snail or elephant ear. To add to the nutritional value of
temerodok, the development of tilapia fish meal temerodok product which is high in protein and calcium for school children. Research Objectives : To identify organoleptic properties (color, aroma, taste and texture), nutritional value and acceptability of temerodokpressi as healthy snacks for elementary school-aged children. Research Methods : This study used an experimental method in a laboratory with a completely randomized design (CRD). Test the organoleptic properties using the hedonic test method. Acceptance test was conducted with a target of 30 school children aged 6-12 years. Results : The results of the organoleptic study of the temerodok suppressi product found that the best treatment was t2 with the addition of 15% tilapia fish meal. The nutritional value for 1 serving of 72 grams of temerodok tehi is 253.9 kcal of energy, 18.4 grams of protein, 10.5 grams of fat and 52.2 grams of carbohydrates. And for the receptivity of the pressure on school children aged 6- 12 years, 25 children are in the category of good acceptance. Conclusion : The study of organoleptic properties of Temerodok Pressurei products found that the best treatment was t2 (addition of 15% tilapia fish flour to
the total white glutinous rice flour). It has a brownish color, has a distinctive aroma of temerodok and a little tilapia with a slightly savory sweet taste and a
crunchy texture. The nutritional value in one serving of 72 grams of temerodotakani is 253.9 kcal of energy, 18.4 grams of protein, 10.5 grams of fat
and 52.2 grams of carbohydrates. And 25 children (83.3%) of schoolchildren aged 6-12 years received good acceptance power.