KADAR PROTEIN DAN KALSIUM PADA COOKIES HATI SAPI DAN TEPUNG KACANG MERAH

Authors

DOI:

https://doi.org/10.36086/jpp.v17i2.1320

Keywords:

Cookies, Hati Sapi, Tepung Kacang Merah, Protein dan Kalsium

Abstract

ABSTRAK
Latar Belakang: Salah satu masalah gizi yang dihadapi di Indonesia pada saat ini adalah
KEK (Kekurangan Energi Kronis). Kekurangan energi protein (KEK) dapat disebabkan
karena meningkatnya kebutuhan gizi pada saat kehamilan serta adanya ketidakseimbangan
asupan gizi (energi dan protein) sehingga zat gizi yang dibutuhkan tubuh tidak tercukup
mengakibatkan pertumbuhan tubuh baik fisik dan mental tidak sempurna. Cookies adalah
makanan yang mengenyangkan, memiliki daya simpan relative panjang, dapat dicetak
dalam bentuk yang disukai dan berukuran kecil. Hati sapi dan kacang merah merupakan
sumber bahan pangan nabati dan hewani yang memiliki kandungan protein dan kalsium
yang tinggi sehingga dapat digunakan dalam pembuatan makanan camilan sebagai upaya
penanggulangan masalah KEK pada ibu hamil. Oleh karena itu penelitian ini bertujuan
untuk mengetahui kandungan protein dan kalsium pada cookies hati sapi dan tepung kacang
merah formula terpilih
Metode: Penelitian ini adalah penelitian desain eksperimental dengan menggunakan
rancangan acak lengkap (RAL). Terdapat 4 perlakuan penambahan tepung hati sapi dan
tepung kacang merah pada pembuatan cookies. Hasil uji organoleptik oleh panelis semi
terlatih sebanyak 25 orang. Uji statistik dari organoleptik menggunakan uji normalitas dan
dilanjutkan uji kruskall wallis sedangkan untuk uji data laboratorium (analisis kimia) tidak
dilakukan uji statistik karena hanya dipilih berdasarkan perlakuan terpilih.
Hasil: Pada Perlakuan F2 adalah perlakuan terpilih dari cookies dengan penambahan hati
sapi dan tepung kacang. Uji organoleptik pada perlakukan F2 diperoleh hasil dengan
persentase warna sebesar 4,12%, aroma sebesar 3,95%, tekstur sebesar 3,96% dan rasa
sebesar 3,72% Formulasi F2 ini memiliki kandungan protein yang tinggi sebesar 10,3%
dan kalsium sebesar 143 mg/100 g .
Kesimpulan: Pada uji organoleptic yang telah dilakukan formulasi yang terpilih adalah
cookies dengn formulasi F2 (75% tepung terigu : 10 % tepung hati sapi dan 15% tepung
kacang merah). Cookies dengan formulasi terpilih F2 memiliki kandungan protein sebesar
10,3% sedangkan kandungan kalsium pada cookies terpilih sebesar 143 mg/100 gr

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Published

2023-01-01

Issue

Vol. 17 No. 2 (2022): JPP (Jurnal Kesehatan Poltekkes Palembang)

Section

Articles

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