THE STUDY OF MACKEREL (RASTRELLIGER) RICE POWDER SUPPLEMENTED WITH GREEN LEAFY VEGETABLES.

Abstract

Abstract
The objectives of this study were to study the type and amount of green leafy vegetables for adding to mackerel rice powder products. Green leafy vegetables were gourd leaves, Centella asiatica and Kluea leaves. The amount of green leafy vegetables was added at 1% and 2%. Moisture content and sensory test of the mackerel rice powder supplemented with green leafy vegetables were investigated. The highest moisture content (9.76%) was mackerel rice powder supplemented with 1% of Kluea leaves and the mackerel rice powder supplemented with 2% of Centella asiatica was lowest moisture content (7.94%). While the sensory acceptance scores of the mackerel rice powder supplemented with green leafy vegetables significantly different (p≤0.05). To considered the consumer acceptance score for mackerel rice powder supplemented with green leafy vegetables, the overall acceptability highest score of mackerel rice powder
supplemented with 1% of Centella asiatica was 6.67. Next, the overall acceptability highest score of mackerel rice powder supplemented with 2% of Centella asiatica was 5.93. Then mackerel (Rastrelliger brachysoma) rice powder supplemented with green leafy vegetables was alternative product for consumer who want to consume nutritional added food. Moreover, this product was a guide for manufacturers to produce more diverse products.