The Effect of Addition of Tolo Bean Flour on Organoleptic Properties, Nutritional Value, and Acceptability of Pumpkin Steamed Sponge (Lakulo) as an Alternative Snack for Anemic Adolescents

Made Darawati; Ellisabeth Mellisa D; Abdul Salam; I Gde Narda Widiada; Niketut Sri Suledri; Irianto Irianto

The Effect of Addition of Tolo Bean Flour on Organoleptic Properties, Nutritional Value, and Acceptability of Pumpkin Steamed Sponge (Lakulo) as an Alternative Snack for Anemic Adolescents

Made Darawati, Ellisabeth Mellisa D, Abdul Salam, I Gde Narda Widiada, Niketut Sri Suledri, Irianto Irianto

Abstract

Background. Teenage girls are prone to anemia because they are at reproductive age and need three times more iron daily than young men. Anemia in adolescents can cause a decrease in body immunity, concentration, fitness, and productivity. One of the efforts that can be made to contribute to the prevention of anemia is to provide local food-based high protein and Fe snacks, namely by adding tolo bean flour to the pumpkin steamed cake. The resulting sponge contains an excellent nutritional value so that it can be an alternative snack for teenagers with anemia.

Research Methods. This research was conducted at the Food Technology Science Laboratory (ITP) of the Mataram Health Polytechnic of the Indonesian Ministry of Health in August 2021. The analysis of the nutritional content of Bolu Kukus Lakulo was conducted at the Analytical Chemistry Laboratory, Mathematics and Natural Sciences Faculty, Mataram University, and the Health Testing and Calibration Laboratory. The consumer acceptance test was conducted at SMAN 9 Mataram. This study used an experimental method with a completely randomized design (CRD). The data collected is on organoleptic properties, nutritional value, and acceptability. The processing method uses descriptive statistical analysis and one-way ANOVA at a confidence level of 95% or alpha 0.05.

Research Result. Based on the ANOVA test, it was found that the addition of tolo bean flour had a significant effect on the aroma, texture, and taste of the lactulose-steamed sponge p<0.05. Based on the organoleptic test, treatment t4 (addition of 20% tolo bean flour) was the preferred treatment level by the panelists. The results of the proximate test of Laculo steamed cake with the best treatment had a water content of 43.5%, ash content of 0.90%, fat content of 13, 2%, 7.11% protein content, 35.3% carbohydrates, 17.6 mg Fe content.

Conclusion. An acceptance test was carried out on 30 young women by giving 100 grams of Laculo steamed cake and showed that 27 people (90%) belonged to good acceptance and three people (10%) belonged to poor acceptance.

Keywords

Sponge cake, Tolo bean flour, Anemic teenager

Full Text:

PDF

References

Airlangga, U. (2019). Effect of Soybean Combination (Glycine Max) and Cowpeas (Vigna Unguiculata (L) Walp.) Enriched with Jackfruit Seeds (Artocarpus Heterophyllus) on acceptability and protein content of snacks Bar Effect. 3(1).

Angelina, C., Swasti, Y. R., Pranata, F. S., Teknobiologi, F., Atma, U., Yogyakarta, J., & Yogyakarta, D. I. (2021). Increasing The Nutritional Value Of Food Products With The Addition Of Moringa Leaf Powder ( Moringa oleifera ): REVIEW Increased Nutritional Value of Food Products with the Addition of Moringa Leaf Powder: A Review. 15(01).

Asrita, I. (2020). Description Of Iron (Fe) Content In Formula And Natural Milk ICAH.

Basrin, F. (2020). Effect of Wheat Flour Substitution with Breadfruit Flour (Artocarpus altilis) On the Chemical Quality of Semprong Cakes. Journal of Food Processing, 5(1), 7–14. https://doi.org/10.31970/pangan.v5i1.31

Bekasi, B. P. M. and S. P. (2016). E Test Method Module. E Test Method Module.

Citra, D., Gunawan, D., Dewi, D. P., & Astriana, K. (2021). Fe Fortification Of Red Dragon Fruit Fermented Milk Drink ( Hylocereus polyrhizus ) Improving Hemoglobin Levels And Nutritional Status Of Anemia Adolescent Women. 10(November 2020), 156–163.

Damayanti, S. (2015). Analisis Yellow Pumpkin Glycemic Index (CUCURBITA MOSCHATA) Using Coconut Brown Sugar Sweetener (COCOS NUCIFERA LINN) As Dietary Food For Patients With Diabetes Mellitus. 1–98.

Daud, A., Suriat, & Nuzulyant. (2019). Study of the Application of Factors Affecting the Accuracy of Determining Moisture Content of the Thermogravimetric method. Lutjanus Journal, 24(2), 11–16. https://ppnp.e-journal.id/lutjanus_PPNP%0AKajian

Ferlina, H. dkk. (2020). Energy Intake In Wasting Children In Mandalasari Village, Garut District. 9(1), 23–31.

Fillat, M. T. (2018). The Effect of Mung Bean Flour Substitution (Vigna radiata L.) Against Protein Levels and Acceptability of Steamed Sponge. 8.

Hasibuan, H. A. (2015). Formulation and Production of Margarine Using Palm Oil Fractions in Small-Scale Industry and Its Application. 35(4).

Hidayati, Z. N. & S. I. K. (2017). Substitution Of Purple Sweet Potato Paste On Chemical Quality, Energy Value And Organoleptik Quality Of Cookies (Cakes) As An Alternative Snack In Diabetes Mellitus. 8(2), 82–95.

Irianti, H. (2020). Effect of Tolo Bean Flour (Vigna Unguiculata) Substitution on Organoleptic Tests and Protein Content in Steamed Sponge Cake Iriyanti. 10(1), 229–235.

Izwardy Et all, I. D. (2018). Table Of Indonesian Food Composition 2017 (I. D. Izwardy (ed.)).

Jaswadi, J. (2020). Correlation between Attitudes and the Incidence of Anemia in Young Girls at SMAN 9 Mataram. JISIP (Jurnal Ilmu Sosial Dan Pendidikan), 4(3), 12–15. https://doi.org/10.36312/jisip.v4i3.1144

Kemenkes RI. (2013). Guidelines for Nutrition Services Rs. In Pedoman PGRS (pp. 1–165).

Klau, R. O. (2015). Level of Development and Acceptability of Cassava Flour-Based Steamed Spongebob (Manihot esculenta Crantz) Which is substituted for green bean flour (Phaseolus radiatus). Ekp, 13.

Kusumawardani, H. D., Riyanto, S., Setianingsih, I., Puspitasari, C., Juwantoro, D., Harfana, C., & Ayuni, P. D. (2018). Nutritional Content, Organoleptic, and Shelf Life of Biscuits With Composite Flour Substitution (Moringa Leaves, Seaweed, And Bananas). Indonesian Micronutrient Media, 9(2), 123–138. https://doi.org/10.22435/mgmi.v9i2.543

Lamusu, D. (2018). Organoleptic Test of Purple Sweet Potato Jalangkote ( Ipomoea batatas L ) As an Effort to Diversify Food Organoleptic Test Jalangkote Purple Sweet Potato ( Ipomoea batatas L ) AS FOOD DIVERSIFICATION EFFORT. 3(1), 9–15.

Magfirah, A. N. (2019). The Effect of Carrot Substitution Tempe Brownies (Daucus Carota L.) Against Increased Hemoglobin Levels of Anemia Adolescent Girls at MTS Guppi Samata, Gowa Regency 2019.

Millati, T., Udiantoro, U., & Wahdah, R. (2020). Yellow Pumpkin Processing Into Various Processed Food Products. SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan, 4(1), 300. https://doi.org/10.31764/jpmb.v4i1.2935

Physical Quality Handling Module. (2013). Organoleptic Testing. Universitas Muhammadiyah Semarang, 31.

Muhammad, F., Lababan, J., Rahmawati, Y. D., Studi, P., Gizi, S., Kesehatan, F., Muhadi, U., & Brebes, S. (2022). Test of Acceptability and Nutritional Value of Steamed Sponge Cake Substituted with Dates ( Phoenix Dactylifer ) as an alternative snack to prevent anemia. 3(02), 82–88.

Muliadi, D. (2019). Analysis of Moisture Content, Ash Content, Acid Insoluble Ash Content and Fat Content in Snacks at the Center for Industrial Research and Standardization in Medan. 7–37.

Nurdin, M., & Mukarramah. (2021). Analysis of Carbohydrate Content of Jackfruit Seed Flour (Artocarpus heterophyllus) as a Food Additive. 9(1), 711–714.

Permata Sari, M. (2018). The Effect of Mocaf Flour Proportions (Modified Cassava Flour) And Mung Bean Flour (Vigna radiata L) In Making Food Bar Against Levels Of Violence And Acceptance Arranged.

Purnama, G. T. (2018). The process of developing the performance of trained panelists using the spectrum descriptive analysis method at PT. Campina ice cream industry TBK.

Purnamasari, N. A. (2019). Acceptance of Toddlers in the Love Day Care Center (TPA) in Palangka Raya City, Ministry of Health of the Republic of Indonesia.

Radiani, A., Syahrumsyah, H., Saragih, B., Terigu, T., & Kuning, L. (2020). Formulation of Wheat Flour, Mocaf and Pure Yellow Pumpkin (Cucurbita moschata) Against Levels Of Crude Fiber, Fat, And Sensory Characteristics Of Steamed Sponge. 8–15.

Rating, Q. (2019). Effect Of Substitution Of Mocaf Flour (Modified Cassava Flour) on the Quality of Cubit Cake. 5(6), 43–47.

Resthi, A., & Zukryandry. (2021). Substitution of Mocaf Flour (Modified Cassava Flour) in Making Steamed Sponge Cake. Food Scientia : Journal of Food Science and Technology, 1(1), 37–48. https://doi.org/10.33830/fsj.v1i1.1453.2021

Rizal Permadi, M., Oktafa, H., Agustianto, K., Kesehatan Politeknik Negeri Jember, J., Mastrip Box, J. P., & Teknologi Informasi Politeknik Negeri Jember, J. (2018). Design of Food Sensory Test System with Peference Test (Hedonic And Hedonic Quality), Bread Bread Case Study, Using Radial Basis Function Network Algorithm. MIKROTIK: Jurnal Manajemen Informatika, 8(1), 29–42. http://ojs.ummetro.ac.id/index.php/mikrotik/article/view/752

Romsiah, A. P. (2019). Determination of Protein Content in Packaged Yogurt Sold at Palembang City Hypermart Using the Kjeldahl Method. 2, 23–28.

Rosanna, C. (2018). Utilization of Beetroot as a Natural Colorant in Putu Ayu Cake, Test of its Acceptability and Nutritional Content [Skripsi]. 1–91.

Ryandoko, F. (2017). Mixing Variations of Tolo Beans in Tolo Bean Brownies In terms of Physical Properties, Organoleptic Properties and Iron Levels. Poltekkes Kemenkes Jakarta.

Saputri, D. A. (2017). Analysis of Protein Content and Shelf Life in Steamed Spongebob With Addition of Rice Granules (Rice bran). STIKES PKU Muhammadiyah Surakarta.

Stefania, E., Ludong, M. M., Teknologi, J., Universitas, P., & Ratulangi, S. (2021). Utilization of Yellow Pumpkin ( Cucurbita moschata Duch. ) In The Making Of Mekar Steamed Bolu. 12.

Sudarman, M. (2017). Utilization of Yellow Pumpkin (Cucurbita moschata Durch) As a Basic Material for Making Cookies. Fakultas Teknik, Universitas Negeri Makasar, 1(1), 1–7.

Taruh, F. (2018). Organoleptic Test of Addition of Various Sugar Formulas in Making Durian Juice. Journal of Creativity Information Technology Agriculture & Business, 1, 44–56.

Togatorop Linora. (2018). Test of Acceptance and Nutrient Content of Steamed Red Dragon Fruit Skin Sponge ( Hylocereus polyrhizus ). Skripsi Universitas Sumatera Utara.

Tunjungsari, P. (2019). The Effect of Using Cowpea Flour (Vigna unguiculata) On the Organoleptic Quality and Nutritional Content of Biscuits. In Journal of Chemical Information and Modeling (Vol. 53, Issue 9).

Ulfa, N. (2020). Utilization of Mung Bean Flour in Making Steamed Sponge Cake as an Alternative Snack for Anemia Teenagers in Padang City.

Wahyuni, Y. (2019). The Effect of Steaming Time on the Quality of Cassava Crackers Using Casava Flour. 12(2), 131–136.

Widarta Rai Wayan I, I. K. S., & Yusa Made Ni, P. A. W. (2011). Food Analysis Practicum. Food Analysis Practicum Guide, 1–34.

Yanti, S. (2019). The Effect of Addition of Mung Bean Flour on the Characteristics of Cassava Flour-Based Steamed Sponge (Manihot esculenta). Jurnal TAMBORA, 3(3), 1–10. https://doi.org/10.36761/jt.v3i3.388

Yenrina, R. (2015). Methods of Analysis of Foodstuffs and Bioactive Components Methods of Analysis of Foodstuffs and Bioactive Components.

Yuniantika, S. W. (2020). KAJIAN Manufacture of Steamed Spongebob Substitution of Beet Flour and Sesame Powder as a Functional Food for Anemia Sufferers in Pregnant Women. 1–112.

Yusasrini, A. (2019). The Effect of Comparison of Wheat and Cowpea Flour on the Characteristics of Crackers. 8.

Ματινα. (2019). Effect of Variations in the Use of Cassava Flour and Wheat Flour on the Physical and Chemical Quality of Tolo Bean Stick, 8(5), 55.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Address:

Jurnal Gizi Prima (Prime Nutrition Journal) 2656-2480 Kampus A Poltekkes Kemenkes Mataram, Jurusan Gizi, Jl. Praburangkasari Dasan Cermen Sandubaya Mataram.