PENGARUH SUBSTITUSI YOGHURT DAN TEPUNG KACANG HIJAU (Phaseolus radiatus) TERHADAP PENILAIAN ORGANOLEPTIK, KANDUNGAN PROTEIN DAN KALSIUM PUDING SILKY SEBAGAI MAKANAN TAMBAHAN ALTERNATIF UNTUK ANAK STUNTING

Evi Kusumawati, Suriana Koro, Tantri Bana

Abstract


ABSTRACT
The purpose of this study was to determine protein and calcium contents as well as the organoleptic assessment of silky pudding with yogurt and Mung bean (Phaseolus radiatus) flour substitution. In this study, the pudding formulation was modified by adding yogurt and green bean flour in different concentrations consisting of four treatments namely P0 (Yogurt: Mung bean flour = 100:0), P1 (Yogurt: Mung bean flour = 50:50), P2 (Yogurt:Mung bean flour = 25:75) and P3 (Yogh\urt: Mung bean flour = 0:100). Next, the organoleptic test and analysis of protein and calcium contents in the product were performed. This was a pre-experimental study with a randomized block design (RBD). Data were analyzed using the Kruskal Wallis Test and continued with the Post Hoc Test at a 95% confidence level. Organoleptic test results show that the P2 product was the most preferred by panelists after P0 (control). P2 silky pudding was preferred by panelists and fulfilled the quality requirements of the SNI 01-2802-2015 since it had bright greenish color, sweet taste, soft and supple texture, as well as fragrant aroma (according to the constituent ingredients). The chemical analysis results of the P2 silky pudding product show that it contained 0.67 g protein and 130 mg calcium. The protein and calcium contents of P2 silky pudding were higher than the standard pudding. The P2 silky pudding product could contribute 2.58% to the protein and 20% to the calcium requirements of children aged less than five years old.
Keywords: Silky pudding, yogurt, green beans, stunting
ABSTRAK
Tujuan penelitian untuk mengetahui penilaian organoleptik, kandungan protein dan kalsium dari puding silky yang disubstitusi yoghurt dan tepung kacang hijau (Phaseolus radiatus). Penelitian ini memodifikasi formulasi puding dengan penambahan yoghurt dan tepung kacang hijau dengan konsentrasi berbeda yang terdiri dari empat perlakuan yaitu P0 (Yoghurt : Tepung kacang hijau = 100 : 0), P1 (Yoghurt : Tepung kacang hijau = 50 : 50), P2 (Yoghurt : Tepung kacang hijau = 25 : 75) dan P3 (Yoghurt : Tepung kacang hijau = 0 : 100). Selanjutnya dilakukan uji organoleptik dan analisa kandungan protein dan kalsium pada produk. Jenis penelitian yang digunakan adalah penelitian pre experimental dengan rancangan acak kelompok (RAK). Data dianalisis dengan menggunakan Uji Kruskal Wallis dan dilanjutkan dengan Uji Pos Hoc pada taraf kepercayaan 95%. Hasil uji organoleptik menunjukkan bahwa produk P2 adalah produk yang paling disukai oleh panelis setelah P0 (kontrol). Puding silky P2 dapat diterima dari segi organoleptik karena disukai panelis serta telah memenuhi syarat mutu puding SNI 01-2802-2015 yaitu pada parameter warna cerah agak kehijauan, rasa manis, tekstur lembut dan kenyal, aroma harum (sesuai bahan penyusun). Hasil analisis kimia produk puding silky P2 mengandung protein 0,67 g dan calsium 130 mg, kandungan protein dan calsium puding silky P2 lebih tinggi bila dibandingkan dengan puding standar. Produk puding silky P2 berkontribusi sebesar 2,58% terhadap kecukupan gizi protein dan 20% terhadap kecukupan gizi kalsium anak balita,
Kata kunci: Puding Silky, yoghurt, kacang hijau, stunting


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