ANALISIS KUANTITATIF KADAR PROTEIN, KADAR AIR, DAN KADAR LEMAK PADA PRODUK ONIGIRI KLUWIH OSING

Abstract

The kluwih plant (Artocarpus camansi) is a tropical plant that thrives in Indonesia. Kluwih fruit has many benefits for the body, especially as an energy source. The sufficient nutritional content found in kluwih fruit is used as a filling in Onigiri Kluwih Osing products to help meet the macronutrient intake needs of adolescents. This study aimed to determine the protein, water, and fat content in Onigiri Kluwih Osing products. This study used an experimental laboratory method. There are three formulations in Onigiri Kluwih Osing products: F1 (chicken variant), F2 (mushroom variant), and F3 (without variant). Analysis of protein content using the kjeldahl method, water content using the thermogravimetric method, and fat content using the Soxhlet method. The results of the protein content analysis in F1 were 20.84%, F2 12.65%, and F3 4.07%. The water content analysis was F1 59.83%, F2 61.59%, and F3 62.06%. The fat content analysis was F1 0.62%, F2 0.82%, and F3 0.03%. This study concludes that F1 using chicken variants is a preparation with good nutritional value, containing high protein, water, and fairly low-fat content.