PENGARUH SUBSTITUSI KEDELAI DENGAN BIJI LABU KUNING (CUCURBITA MOSCHATA) TERHADAP KADAR SERAT PANGAN, ARGININ, DAN SIFAT ORGANOLEPTIK TEMPE
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Abstract
Pumpkin seeds had high dietary fiber and arginine content. In Type 2 Diabetes Mellitus (T2DM), both dietary components play a significant role in controlling blood sugar. The purpose of this study was to analyze the effect of soybean tempeh substitution with pumpkin seeds on dietary fiber and arginine content, analyze organoleptic properties, determine the best formula, and analyze its nutritional information. This study used Completely Randomized Design (CRD) with one factor, two repetitions, and four levels of treatment. The treatment levels were F0 (100:0), F1 (60:40), F2 (50:50), and F3 (40:60). The data analyzed used Anova showed that the substitution soybean using pumpkin seeds had a significantly increased dietary fiber and arginine content of tempeh (p<0.05). The organoleptic especially hedonic test showed that soybean substitution with pumpkin seed had a significant effect (p<0.05) on the panelist's reference level for color and texture parameters, meanwhile the aroma and taste parameters had no significant effect (p>0.05). The best tempeh formula determined using the Exponential Comparison Method is F3 (40:60). The serving size for the selected formula is 50 g tempeh with nutritional values of 187,14 kcal energy, 11,73 g protein, 12,33 g fat, 7,33 g carbohydrates, 9,87 g dietary fiber, and 1,91 g arginine. The best formula tempeh with pumpkin seed substitution claims to be high in dietary fiber (32,9% of daily needs) and high in protein (19,55% of daily needs)
ABSTRAK
Biji labu kuning mengandung tinggi serat pangan dan arginin. Kedua jenis komponen zat gizi tersebut memiliki peran penting dalam menjaga kadar gula darah Diabetes Melitus Tipe 2 (DMT2). Tujuan penelitian ini adalah untuk menganalisis pengaruh substitusi kedelai dengan biji labu kuning terhadap kadar serat pangan, arginin, dan sifat organileptik tempe, menentukan formula terpilih serta menganalisis kandungan gizinya. Penelitian ini menggunakan metode eksperimental dengan desain Rancangan Acak Lengkap (RAL) satu faktor, dua kali pengulangan, dan empat taraf perlakuan. Taraf perlakuan tersebut yaitu F0 (100:0), F1 (60:40), F2 (50:50), dan F3 (40:60). Hasil Anova menunjukkan bahwa substitusi kedelai dengan biji labu kuning berpengaruh nyata terhadap kadar serat pangan dan arginin tempe (p<0,05). Hasil uji hedonik menunjukkan bahwa substitusi kedelai dengan biji labu kuning berpengaruh nyata (p<0,05) terhadap tingkat kesukaan panelis pada parameter warna dan tekstur, sedangkan pada parameter aroma dan rasa tidak didapatkan pengaruh yang nyata (p>0,05). Penentuan Formula terpilih menggunakan Metode Perbandingan Eksponensial (MPE) sehingga didapatkan F3 (40:60) sebagai formula terpilih. Takaran saji untuk formula terpilih yaitu 50 g tempe dengan kandungan gizi sebesar 187,14 kkal energi, 11,73 g protein, 12,33 g lemak, 7,33 g karbohidrat, 9,87 g serat pangan, serta 1,91 g arginin. Produk formula terpilih tempe dengan substitusi biji labu kuning memiliki klaim tinggi serat pangan (32,9% dari total kebutuhan sehari) dan tinggi protein (19,55% dari total kebutuhan sehari).
Kata kunci: tempe, biji labu kuning, serat pangan, arginin
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