Kreasi dan Uji Daya Terima Menu Tinggi Protein Berbasis Ikan Gabus sebagai Alternatif Makanan bagi Atlet Tinju
Downloads
Olahraga tinju merupakan salah satu cabang olahraga bela diri yang menuntut kemampuan fisik dan fisiologis yang tinggi. Aktivitas dalam olahraga tinju melibatkan kombinasi kekuatan, kecepatan, daya tahan, koordinasi, serta kemampuan untuk melakukan aktivitas berintensitas tinggi secara berulang. Penelitian ini bertujuan mengembangkan menu tinggi protein berbasis ikan gabus (Channa striata) sebagai alternatif makanan bagi atlet tinju serta mengetahui daya terima produk berdasarkan karakteristik organoleptik. Produk dikembangkan dalam bentuk ikan gabus panggang dengan bahan utama berupa tiga ekor ikan gabus berbobot awal 900 gram. Setelah kepala dan tulang dipisahkan, diperoleh 650 gram daging bersih tanpa kepala dan tulang. Uji daya terima dilakukan terhadap lima partisipan menggunakan skala hedonik 1–5 untuk menilai warna atau penampilan, aroma, rasa, dan tekstur. Hasil penilaian menunjukkan rata-rata skor warna 3,6, aroma 4,2, rasa 3,6, dan tekstur 4,2. Aroma dan tekstur memperoleh nilai tertinggi, sedangkan warna dan rasa berada pada rentang netral menuju suka. Hasil ini menunjukkan penerimaan awal yang cukup baik pada kelompok partisipan yang terbatas. Namun, penelitian ini tidak melakukan analisis laboratorium terhadap kandungan protein produk akhir dan tidak menguji pengaruh konsumsi terhadap performa atlet. Oleh karena itu, produk dapat dipertimbangkan sebagai alternatif makanan berbasis protein, tetapi klaim kandungan gizi produk akhir dan manfaat terhadap performa perlu diuji lebih lanjut.
Apiyalita, R., Bonita, I. A., Ilmiyati, L., & Sahab, N. R. M. (2026). Analisis Protein, Kalsium dan Uji Organoleptik Biskuit Ikan Gabus (Channa striata) Sebagai Camilan Balita Stunting. Jurnal Gizi, 15(1), 60–71.
Fatmawati, & Mardiana. (2014). Tepung ikan gabus sebagai sumber protein (food supplement). Bionature, 15(1). https://doi.org/10.35580/bionature.v15i1.990
Hapsari, R., & Tjandrawinata, R. R. (2025). Nutritional composition and action mechanism of Channa striata meat in wound healing: A systematic review. Narra Journal, 5(3), e2903. https://doi.org/10.52225/narra.v5i3.2903
Heaton, L. E., Davis, J. K., Rawson, E. S., Nuccio, R. P., Witard, O. C., Stein, K. W., Baar, K., Carter, J. M., & Baker, L. B. (2017). Selected in-season nutritional strategies to enhance recovery for team sport athletes: A practical overview. Sports Medicine, 47(11), 2201–2218. https://doi.org/10.1007/s40279-017-0759-2
Herrero Barceló, J. F., et al. (2026). Body composition and dietary intake of combat sports athletes: A systematic review. Nutrients, 18(6), 884. https://doi.org/10.3390/nu18060884
Higuchi, M. (1999). Nutrition for health and performance in athletes. Taiikugaku Kenkyu (Japan Journal of Physical Education, Health and Sport Sciences), 44(1), 1–12. https://doi.org/10.5432/jjpehss.KJ00003397487
Jäger, R., Kerksick, C. M., Campbell, B. I., Cribb, P. J., Wells, S. D., Skwiat, T. M., Purpura, M., Ziegenfuss, T. N., Ferrando, A. A., Arent, S. M., Smith-Ryan, A. E., Stout, J. R., Arciero, P. J., Ormsbee, M. J., Taylor, L. W., Wilborn, C. D., Kalman, D. S., Kreider, R. B., Willoughby, D. S., … Antonio, J. (2017). International Society of Sports Nutrition position stand: Protein and exercise. Journal of the International Society of Sports Nutrition, 14, Article 20. https://doi.org/10.1186/s12970-017-0177-8
Januszko, P., & Lange, E. (2021). Nutrition, supplementation and weight reduction in combat sports: A review. AIMS Public Health, 8(3), 485–498. https://doi.org/10.3934/publichealth.2021038
Jeujanan, S. (2020). Uji mutu kerupuk ikan gabus (Channa striata) secara organoleptik yang diolah Kelompok Sentani Barokah di Kabupaten Jayapura. AGRICOLA, 10(2), 50–57. https://doi.org/10.35724/ag.v10i2.2727
Kakutani, Y., Ono, M., Sasahara, I., & Omi, N. (2025). Adequacy of usual intake of Japanese college athletes in various sports clubs. Nutrition and Health, 31(3), 1011–1021. https://doi.org/10.1177/02601060241273553
Mizugaki, A., Kato, H., Suzuki, H., Kurihara, H., & Ogita, F. (2021). Nutritional practice and nitrogen balance in elite Japanese swimmers during a training camp. Sports, 9(2), Article 17. https://doi.org/10.3390/sports9020017
Prastari, C., Sinaga, I., & Amanda, L. (2023). Ekstraksi konsentrat protein ikan gabus (Channa striata) dengan bahan pengekstrak aseton. Jurnal Perikanan dan Kelautan, 13(1). https://jurnal.untirta.ac.id/index.php/jpk/article/view/8448
Putera, T. U. (2019). Variasi konsentrasi ekstrak bawang putih terhadap profil sifat organoleptik ikan gabus kering (Channa striata) [Skripsi, Universitas Lambung Mangkurat]. https://digilib.ulm.ac.id/archive/digital/detailed.php?code=6326
Putri, A. Y., Fitriyanti, A. R., Isworo, J. T., & Nurhidajah. (2026). Karakteristik kimia dan susut masak ikan gabus berdasarkan variasi lama pengukusan. Jurnal Gizi, 15(1), 83–93. https://doi.org/10.26714/jg.15.1.2026.83-93
Ricci, A. A., et al. (2025). International Society of Sports Nutrition position stand: Nutrition and weight cut strategies for mixed martial arts and other combat sports. Journal of the International Society of Sports Nutrition, 22(1), 2467909. https://doi.org/10.1080/15502783.2025.2467909
Tawali, A. B., Asfar, M., Mahendradatta, M., & Tawali, S. (2018). Comparison of proximate composition, amino acid, vitamin, and mineral contents of whole fish powder and fish protein concentrate from local Indonesian snakehead fish (Channa striatus). Carpathian Journal of Food Science and Technology, 10(3), 40–46.
Thomas, D. T., Erdman, K. A., & Burke, L. M. (2016). Position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and athletic performance. Journal of the Academy of Nutrition and Dietetics, 116(3), 501–528. https://doi.org/10.1016/j.jand.2015.12.006
Yin, C., Zhang, C., Xu, Y., & Su, L. (2024). Effects of different roasting methods on the quality of roasted large yellow croaker (Larimichthys crocea). Foods, 13(17), Article 2772. https://doi.org/10.3390/foods13172772
Copyright (c) 2026 Rizky Kukuh Meidyrianto, Boma Indra Taruna Tanjung, Pualani Arij Gadi Ariyani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC-BY-SA). that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
