Analisis proksimat kue kering yang disuplementasi cabuk sebagai alternatif Pangan Tinggi Protein-Tinggi Energi

Rio Jati Kusuma, Nikita Widya Permata Sari, Tri Yunita, Mubarok Alfa Rizqi

Abstract


Latar belakang: Malnutrisi akibat kurangnya asupan zat gizi masih menjadi permasalahan kesehatan di Indonesia. Penggunaan bahan makanan berbasis pangan lokal merupakan salah satu alternatif penanganan malnutrisi akibat kekurangan zat gizi makro. Cabuk merupakan makanan fermentasi bungkil wijen dari Wonogiri yang mengandung tinggi protein dan lemak sehingga potensial untuk digunakan pada pembuatan produk bahan makanan campuran yang tinggi protein dan tinggi kalori. Tujuan: Mengevaluasi efek suplementasi cabuk dalam pembuatan kue kering terhadap nilai gizi produk. Metode: Penelitian ini merupakan penelitian eksperimental murni. Cabuk dikeringkan dalam cabinet dryer dengan suhu 50°C, dihomogenisasi dan disaring untuk mendapatkan tepung cabuk. Cabuk kemudian ditambahkan sebanyak 0% sebagai kontrol, 10%, 15% dan 20% ke dalam adonan kue kering. Selanjutnya, dilakukan analisis kadar air, protein, lemak, abu, serat kasar dan energi. Data dianalisis dengan menggunakan Annova Satu Jalur dan uji Duncan. Hasil: Terdapat perbedaan yang signifkan (p<0,001) pada kadar air, abu, protein, lemak, karbohidrat, serat kasar dan energi keempat formula kue kering. Semakin tinggi kadar cabuk yang ditambahkan ke dalam adonan, semakin tinggi kadar abu, protein dan serat kasar produk kue kering. Tidak terdapat perbedaan pada kadar abu, lemak, karbohidrat dan energi produk kue kering yang disuplementasi cabuk 15% dan 20%. Kesimpulan: Suplementasi cabuk potensial digunakan sebagai alternatif pembuatan kue kering tinggi protein tinggi kalori.


Keywords


malnutrisi; cabuk; kue kering; nilai gizi; bahan makanan campuran

Full Text:

PDF

References


WHO. Child Malnutrition [Internet]. WHO. World Health Organization;2019 [cited 2020 Apr 14]. Available from: http://www.who.int/gho/child-malnutrition/en/

Mutunga M, Frison S, Rava M, Bahwere P. The forgotten agenda of wasting in Southeast Asia: Burden, determinants and overlap with stunting: A review of nationally representative cross-sectional demographic and health surveys in six countries. Nutrients. 2020 Feb 20;12(2):559.

Kementerian Kesehatan RI. Riset Kesehatan Dasar 2013 [Internet]. Jakarta: Kementerian Kesehatan RI; 2013 Jan [cited 2020 Jun 3] p. 268. Available from: https://www.kemkes.go.id/resources/download/general/Hasil%20Riskesdas%202013.pdf.

Kementerian Kesehatan RI. Hasil Utama Riskesdas 2018. Jakarta: Kemenkes RI; 2018.

Manary MJ, Ndkeha MJ, Ashorn P, Maleta K, Briend A. Home based therapy for severe malnutrition with ready-touse food. Arch Dis Child. 2004 Jun 1;89(6):557–61.

Huybregts L, Houngbé F, Salpéteur C, Brown R, Roberfroid D et al. The effect of adding ready-to-use supplementary food to a general food distribution on child nutritional status and morbidity: A cluster-randomized controlled trial. PLOS Med. 2012 Sep 18;9(9):e1001313.

Kristjansson E, Rader T, Greenhalgh T, Welch V, Benkhalti Jandu M, Batal M et al. Supplementary feeding for improving the health of disadvantaged infants and children: what works and why? [Internet]. 2016th ed. International Initiative for Impact Evaluation (3ie); 2016 Jul [cited 2020 Apr 14]. Available from: http://3ieimpact.org/evidencehub/publications/systematicreviewsummaries/supplementary-feedingimproving-health.

Komari, Lamid A. Komposisi gizi dan daya terima makanan terapi: Ready to use therapeutic food untuk balita gizi buruk. Penel Gizi Makan. 2012;35(2):159–67.

Harmayani E, Santoso U, Gardjito M. Makanan tradisional Indonesia [Internet]. Yogyakarta: Gadjah Mada University Press; 2019. 257 p. (1). Available from:https://books.google.co.id/books?id=taGiDwAAQBAJ&printsec=frontcover#v=onepage&&f=false.

Ajinugroho H. Pengaruh lama fermentasi terhadap karakteristik cabuk [Internet]. [Surakarta]: Universitas Negeri Sebelas Maret; 2010 [cited 2020 Apr 21]. Available from: https://digilib.uns.ac.id/dokumen/detail/11329/Pengaruh-lamafermentasi-terhadap-karakteristik.

Aziah N, Noor AYM, Ho LH. Physicochemical and organoleptic properties of cookies incorporated with legume flour. Int Food Res J. 2012;19(4):5.

Horwitz W, Latimer GW, editors. Ofcial methods of analysis. 18th ed. USA: AOAC International;2005.

Indonesia KK. Petunjuk teknis pemberian makanan tambahan (balita-ibu hamilanak sekolah). Jakarta: Kementrian Kesehatan RI; 2017.

Hawa A, Satheesh N, Kumela D.Nutritional and anti-nutritional evaluation of cookies prepared from okara, redteff and wheat flours. Int Food Res J. 2018;25(5):2042–50.

Parkouda C, Nielsen DS, Azokpota P, Ouoba LII, Amoa-Awua WK, Thorsen L et al. The microbiology of alkalinefermentation of indigenous seeds used as food condiments in Africa and Asia. Crit Rev Microbiol. 2009;35(2):139–56.

El-Adawy TA, Mansour EH. Nutritional and physicochemical evaluations of tahina (sesame butter) prepared from heat-treated sesame seeds. J Sci Food Agric. 2000;80(14):2005–11.

Elleuch M, Bedigian D, Besbes S, Blecker C, Attia H. Dietary fiber characteristics and antioxidant activity of sesame seed coats (Testae). Int J Food Prop. 2012;15:25–37.

Durazzo A, Lucarini M, Camilli E, Marconi S, Gabrielli P et al. Dietary lignans: Defnition, description and research trends in databases development. Molecules [Internet]. 2018 Dec 8 [cited 2020 May 21];23(12). Available from:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321438/.

Niti Pathak AK, Kumari R, Bhat K.Value addition in sesame: A perspective on bioactive components for enhancing utility and proftability. Pharmacogn Rev. 2014;8(16):147.

Suja KP, Jayalekshmy A, Arumughan C. Free radical scavenging behavior of antioxidant compounds of sesame (Sesamum indicum L.) in DPPH system. J Agric Food Chem. 2004;52:912–5.

Yokota T, Matsuzaki Y, Koyama M, Hitomin T, Kawanaka M et al. Sesamin, a lignan of sesame, down-regulates cyclin D1 protein expression in human tumor cells. Cancer Sci. 2007;98(9):1447–53.

Visavadiya NP, Narasimhacharya AV. Sesame as a hypocholesteraemic and antioxidant dietary component. Food Chem Toxicol. 2008;46(6):1889–95.

Lee CC, Chen PR, Lin S, Tsai SC, Wang BW et al. Sesamin induces nitric oxide and decreases endothelin-1 production in HUVECs: Possible implications for its antihypertensive activity. J Hypertens.2004;22(12):2329–38.

Bae J, Yeon S, Park W, Hong G, Lee C. Production of sesaminol and antioxidative activity of fermented sesame with Lactobacillus plantarum P8, Lactobacillus acidophilus ATCC4356, Streptococcus thermophilus S10. Food Sci Biotechnol. 2016;25(1):199–204.

E. Hermayanti M, Lailatul Rahmah N, Wijana S. Formulasi biskuit sebagai produk alternatif pangan darurat. Ind J Teknol dan Manaj Agroindustri. 2016;5(2):107–13.

WHO. UNHCR/WFP Guidelines for selective feeding programmes in emergency situations. Diakses dari https://www.who.int/nutrition/publications/en/selective_feeding_emergencies.pdf [cited 1999].

Bamigboye AY, Okafor AC, Adepoju OT. Proximate and mineral composition of whole and dehulled Nigerian sesame seed. Afr J Food Sci Technol. 2010;1(3):71–5.

Alyemeni MN, Sher H. Physico-chemical analysis and mineral composition of some sesame seeds (Sesamum indicum L.) grown in the Gizan area of Saudi Arabia. J Med Plants Res. 2011;5(2):270–4.

Akusu OM, Kiin-Kabari DB, Isah EM. Anti-nutrients, bioaccessibility and mineral balance of cookies produced from processed sesame seed flour blends. Int J Food Sci Nutr Eng. 2020;10(1):1–11.




DOI: https://doi.org/10.35842/ilgi.v4i2.192

Refbacks

  • There are currently no refbacks.




Copyright (c) 2021 Ilmu Gizi Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

lmu Gizi Indonesia indexed and listed by: 

Google Scholar Google Scholar    

     

Ilmu Gizi Indonesia ISSN  2580-491X   (Media Cetak) dan ISSN  2598-7844   (Media Online)

Alamat: 

Ilmu Gizi Indonesia

Jalan Raya Tajem KM 1.5 Maguwoharjo, Depok, Sleman, Yogyakarta 55281

Telp. (0274) 4437888

Fax. (0274) 4437999

email: ilgi@respati.ac.id/ redaksiilgi@gmail.com

Web
Analytics Made Easy - StatCounter View My Stats ILGI