FORMULASI “SOSIS KANITA” TERHADAP SIFAT ORGANOLEPTIK UNTUK PENURUNAN STUNTING

Stunting is a condition of chronic malnutrition experienced by toddlers. The prevalence of stunting is still quite high in Indonesia. One of the efforts that can be made to reduce the prevalence of stunting is by providing PMT Recovery using animal and vegetable source foods. This study aims to analyze the organoleptic test of kanita sausage formulation as an alternative to reduce stunting. The type of research is experimental research with a complete randomized design (RAL) consisting of 4 treatments P0 (control), P1 (20:70:10), P2 (30:60:10), P3 (40:50:10). The physical characteristics studied were color, aroma, taste and texture. The results showed that the use of snapper, cork fish, and tofu produced a brownish white color, fishy and savory aroma and taste, and a chewy and elastic texture. Based on statistical tests using Kruskal Wallis (p<0.05) showed that there was no significant difference in the testing attributes of color, aroma, taste, and texture in the four kanita sausage formulations. Conclusion: There is no difference in the acceptability of kanita sausage on organoleptic properties (color, aroma, taste, and texture).