JAJANAN SEHAT DAN KAYA KALSIUM UNTUK KELUARGA: SUBTITUSI TEPUNG BANDENG PRESTO SEBAGAI BAHAN KASTANGEL

Ikan bandeng merupakan budidaya perikanan air payau di Indonesia. Ikan bandeng dapat diolah menjadi beraneka makanan olahan, seperti bandeng duri lunak, pepes bandeng, otak-otak bandeng, dan produk hasil olahan lainnya. Kandungan nutrisi bandeng duri lunak relatif tinggi untuk mencukupi kebutuhan gizi masyarakat dengan harga relatif terjangkau. Kandungan gizi pada tepung bandeng presto tersebut dijadikan subtitusi dalam pembuatan kastangel. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan kualitas kastangel subtitusi tepung bandeng presto, untuk mengetahui tingkat kesukaan masyarakat dan untuk mengetahui kandungan kalsium dan protein dengan prosentase 0%, 10%, 20%, dan 30% ditinjau dari aspek warna, aroma, aroma bandeng presto, dan tekstur.Tujuan penelitian ini adalah  untuk mengetahui kualitas kastangel hasil eksperimen ditinjau dari kualitas inderawi, tingkat kesukaan masyarakat serta kandungan protein dan kalsium. Metode penelitian yang digunakan analisis varian (Anava) one way, dan dilanjutkan uji Tukey apabila ada perbedaan kualitas inderawi pada produk, uji kesukaan menggunakan deskriptif prosentase untuk mengetahui tingkat kesukaan masyarakat, uji Laboratorium untuk mengetahui kandungan gizi  protein dan kalsium. Hasil penilitian menunjukan bahwa terdapat perbedaan kualitas inderawi pada indikator aroma bandeng presto dan tekstur dengan nilai signifikan kurang dari 0,05. hasil uji kesukaan Sampel yang disukai masyarakat 0%, 10% dan 20% dengan prosentase (55,75%, 55,25%, dan 52,9%). Hasil uji laboratorium kandungan kalsium dan protein Sampel kastangel subtitusi tepung bandeng presto 30% (13,83%,:5,42%), 20% (11,36%:3,66%), 10% (9,60%: 2,33%), 0% (8,26:0,49%).   Kata Kunci : Kastangel, Tinggi Kalsium, Tepung bandeng presto   Healthy and Calcium Rich Snacks for Family: Subtitution Flour Bandeng Presto as Composition of Kastangel Abstract Milkfish is brackish water aquaculture in Indonesia. Milkfish can be processed into a variety of processed foods, such as soft thorns, milkfish, milk brains, and other processed products. The nutrient content of soft thorns is relatively high to meet the nutritional needs of the people at relatively affordable prices. The nutritional content of presto milkfish flour is used as a substitution in the making of kastangel. The purpose of this study was to determine differences in the quality of presto milkfish substitution castor, to determine the level of community preference and to determine the content of calcium and protein with a percentage of 0%, 10%, 20%, and 30% in terms of aspects of color, aroma, milkfish aroma presto, and texture. The purpose of this research is to find out the quality of the castellated experimental results in terms of sensory quality, people's favorite level and protein and calcium content. The research method used is one way analysis of variance (ANAVA), and Tukey test is continued if there is a difference in the sensory quality of the product, the preference test uses descriptive percentages to determine the level of community preference, Laboratory tests to determine the nutritional content of protein and calcium. The results of the study indicate that there are differences in sensory quality on the presto milkfish aroma and texture indicators with a significant value less than 0.05. Preferred test results The samples favored by the community are 0%, 10% and 20% with percentages (55.75%, 55.25% and 52.9%). Laboratory test results of calcium and protein content Samples of castor substitution presto milkfish flour 30% (13.83%:5.42%), 20% (11.36%:3.66%), 10% (9.60%:2,33%), 0% (8.26:0.49%). Keywords: bandeng presto flour, high calcium, kastangel