Pengembangan getuk kacang tolo sebagai makanan selingan alternatif kaya seratDOI : 10.21927/ijnd.2016.4(2).71-80 | Abstract views : 1381 times

Jurnal Gizi dan Dietetik Indonesia

article

Fenthy Marlina Safitri¹  Dwi Ratna Ningsih²  Elza Ismail³  Waluyo Waluyo³ 

[1] Jurusan Gizi Poltekkes Yogyakarta;Puskesmas Turi Sleman, Jalan Pakem-Turi;Poltekkes Kemenkes Yogyakarta

关键词: cowpea;    getuk;    sensory characteristic;    phytic acid;    calcium;    protein;    kacang tolo;    getuk;    sifat sensoris;    kadar asam fitat;    protein;    kalsium;   

DOI  :  10.21927/ijnd.2016.4(2).71-80

来源: Alma Ata University Press

【 摘 要 】

Background : Getuk is traditional food that is familiar in all age group. However, information about nutrient content and bioactive substance of getuk are not widely available. Cowpea contains phytic acid, protein and high of calcium gives many beneficial for our body. Phytic acid may decrease cholesterol level in serum and blood glucose level because its role as dietary fiber. Protein and calcium are macro nutrient which have important roles to build our body. Objectives : This research aimed to know the differences in qualitative and quantitative sensory characteristic, phytic acid, protein, and calcium levels of getuk kacang tolo with variations of cowpea. Methods : This study was quasi experimental research with simple random design using 4 treatments, 2 replicates, and 2 experiment units. Getuk were made from cassava and substituted with cowpea with different concentration, e.g. 0% as control, 25%, 50% and 75%. Sensory characteristics were assessed qualitatively by description and quantitatively by using 25 panelists. Quantitative sensory data were analyzed using statistical tests of Kruskal Wallis continued with Mann-Whitney analysis if there were a difference result. Phytic acid, protein, and calcium levels were analyzed using statistical test Anova continued with Tukey test if there were a difference result. Results : Substitution of cowpea made getuk became darker, the texture became less chewiness, whereas aroma and flavor still the same with the control. Panelist preferred color, texture, aroma, and flavor of getuk with concentration of cowpea substitution 50%, 75%, 25%, and 50%, respectively. Phytic acid levels in 100 g material with the substitution of cowpea 0%, 25%, 50% and 75% were 12.5 mg; 42.8 mg; 57.9 mg; 69.2 mg respectively. Protein level on 0%, 25%, 50% and 75% were 1.16 g; 2.96 g; 4.56 g; 6.13 g also calcium level on 0%, 25%, 50% and 75% were 237.2 mg; 388.1mg; 596.27mg; 736.57mg. Conclusions : Different variations of cowpea substitution in producing getuk kacang tolo had the impact on sensory characteristics, phytic acid, calcium, and protein levels.

【 授权许可】

Unknown