PENGARUH PENAMBAHAN PUREE PISANG AMBON TERHADAP SIFAT ORGANOLEPTIK, ZAT GIZI, DAYA TERIMA PIKETUNG BARS

Abstract

Background : Chronic Energy Deficiency in adolescents can have an impact which is bad because besides being able to increase the risk of various infectious diseases, it also tends to give birth to babies prematurely, etc. given the very broad impact of malnutrition, it is necessary to tackle SEZ adolescents by providing alternative foods that contain high energy and protein based on local foods, namely soybeans, cowpeas and Ambon banana through product development, namely snack bars.

Methods : This Study has been carried out in the Laboratory of Materials science Food Department of Nutrition Poltekkes Mataram month December 2020 - January 2021 using the experimental method with completely Randomized Design (CRD) a factorial is the addition of a puree of pisang ambon, which consists of 5 level treatment (65%, 70%, 75%, 80% and 85%), each 3 repetitions. Data organoleptic properties are collected with the sensory test method a hedonic and processed statistically using Analysis Of Variance (One Way Annova) on a confidence level of 95% (α = 0,05), received power data obtained through the test received power on young women SEZ with LILA after measured <23.5 cm while data on chemical properties obtained through the proximate test that has been done in Laboratory of Food Technology and Agroindustry, University of Mataram.

Results : The result showed that the addition of Ambon banana puree had significant effect to organoleptic properties with p<0,05. Based on organoleptic test, formulation t4 (80%) the most favored by panelist. Result proximate test showed that piketung bars selected has water content 19,45%, ash content of 1,52%, fat content 12,07%, protein content 4,67%, carbohydrates 62,29% and energy 316,47 Kcal. Test results received power of Piketung bars is good reception on 25 people (83,3%) and 5 people (16,7%) less acceptance of the 30 sampel. Piketung bars given as much as 70 g with the content of the energy 263,53 Kcal, protein 3,27 g, fat 8,45 and KH 43,6 g.

Conclusion : The addition of Ambon banana puree has a significant influence to organoleptic properties (color, flavor, taste and texture) Piketung Bars, the protein content of piketung bars doesn’t qualify as a snack for chronic energy deficiency adolescents because the protein content are less than 6,5 grams in each serving.

Latar Belakang : Kurang Energi Kronik (KEK) pada remaja putri dapat menimbulkan dampak yang buruk karena selain dapat meningkatkan resiko terhadap berbagai penyakit infeksi, juga cenderung  akan melahirkan bayi secara premature, dll. Mengingat dampak kurang gizi yang sangat luas, maka perlu upaya penanggulangan KEK remaja dengan menyediakan makanan alternative yang mengandung tinggi energi dan protein berbasis pangan lokal yaitu kacang kedelai, kacang tunggak dan pisang ambon melalui pengembangan produk yaitu Snack bars.

Metode : Penelitian ini telah dilakukan di Laboratorium Ilmu Bahan Makanan Jurusan Gizi Poltekkes Mataram bulan Desember 2020 - Januari 2021 menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) satu faktor yaitu penambahan puree pisang ambon yang terdiri dari 5 aras perlakuan (65%, 70%, 75%, 80% dan 85%), masing-masing 3 kali pengulangan. Data sifat organoleptik dikumpulkan dengan uji organoleptik metode hedonik dan diolah secara statistik menggunkan Analysis Of Varians (One Way Annova) pada tingkat kepercayaan 95% (α = 0,05), data daya terima didapatkan melalui uji daya terima pada remaja putri KEK dengan LILA setelah diukur <23,5 cm sedangkan data sifat kimia diperolah melalui uji proksimat yang telah dilakukan di Laboratorium Ilmu Teknologi Pangan dan Agroindustri Universitas Mataram.

Hasil : Penambahan puree pisang ambon memiliki pengaruh yang signifikan terhadap sifat organoleptik piketung bars dengan p<0,05.  Berdasarkan uji organoleptik, t4 (80%) merupakan perlakuan yang paling disukai panelis. Hasil uji proksimat menunjukkan bahwa piketung bars terpilih memiliki kadar air 19,45 %, kadar abu 1,52%, kadar lemak 12,07%, kadar protein 4,67%, karbohidrat 62,29% dan energi 376,47 Kkal. Pada uji daya terima, terdapat 25 orang (83,3%) dikategorikan daya terima baik dan 5 orang (16,7%) daya terima kurang dari 30 sampel. Piketung bars diberikan sebanyak 70 g dengan kandungan energi 263,53 Kkal, protein 3,27 g, lemak 8,45 g dan KH 43,6 g.

Kesimpulan : Penambahan puree pisang ambon memiliki pengaruh yang signifikan terhadap sifat organoleptik (warna, aroma, rasa dan tekstur) piketung bars, kandungan protein dari piketung bars tidak memenuhi syarat sebagai makanan selingan bagi remaja putri KEK karena kurang dari 6,5 gram dalam setiap penyajian.