The Effectiveness of Adding Sweet Leaf (Sauropus androgynus) to Milkfish (Chanos chanos) Otak-Otak

Abstract

Milkfish is an Indonesian fishery commodity that has a relatively high economic value. One of the product diversifications from milkfish is the fish otak-otak. The nutritional value of milkfish otak-otak can be improved by adding a natural material that is beneficial, such as sweet leaves. This study aimed to determine the effectiveness of adding sweet leaves to milkfish otak-otak through chemical characteristics, sensory characteristics, and effectiveness indices. Milkfish otak-otak in this study was divided into four treatments: without the addition of sweet leaf, and with the addition of 25 g, 40 g, and 55 g of sweet leaf. Product analysis consisted of proximate analysis, vitamin C content, sensory analysis, and measurement of the effectiveness index. The data were analyzed using a Completely Randomized Design (CRD), and a follow-up test was performed for Honestly Significant Difference (HSD). The study showed that the addition of sweet leaves can increase the ash, lipid, and vitamin C content of milkfish otak-otak. Milkfish otak-otak with the addition of 55 g sweet leaf had the highest effectiveness index (1,05) with chemical characteristics including 65.45% moisture, 1.28% ash, 0.70% lipid, 9.14% protein, 23.42% carbohydrate, and vitamin C 27.01%. Hedonic results include taste 6.00, color 6.00, aroma 6.00, texture 5.33, and overall 5.83 on scale 7. The addition of sweet leaves has the potential to improve the nutritional value of milkfish otak-otak (ash, lipid, and vitamin C content), and the product is similar to that of the panelists.