Mutu Fisik, Kandungan Gizi, dan Daya Terima Sensori Cookies dengan Substitusi Tepung Biji Kurma dan Tepung Daun Kelor
DOI:
https://doi.org/10.54445/pharmademica.v6i1.138Kata Kunci:
cookies, biji kurma, tepung kelor, prebiotik, serat pangan, stuntingAbstrak
Balita dengan stunting berkaitan erat dengan kondisi mikrobiota usus. Kondisi tersebut dapat diperbaiki dengan mengonsumsi bahan yang mengandung prebiotik, antioksidan, asam lemak, dan protein yang terdapat pada biji kurma dan daun kelor, yang kemudian disubstitusikan pada produk cookies. Tujuan penelitian ini adalah untuk membuat formula cookies dengan substitusi Tepung Biji Kurma (TBK) dan Tepung Daun Kelor (TDK), kemudian menganalisis mutu fisik, kandungan gizi, serta daya terima sensori produk. Terdapat 3 formula yang digunakan dengan penggunaan TBK:TDK, yaitu 50 gram:30 gram (F1); 55 gram:25 gram (F2); 70 gram:10 gram (F3). Mutu fisik dianalisis dengan Texture Profile Analyzer (TPA), kandungan gizi dianalisis dengan analisis proksimat, serat pangan dianalisis dengan metode multienzim secara triplo, serta uji sensori menggunakan panelis semi-terlatih dengan 25 panelis. Hasil menunjukkan bahwa substitusi TBK dan TDK berpengaruh signifikan terhadap parameter tekstur, di mana F2 memiliki nilai gumminess, chewiness, dan cohesiveness tertinggi (p<0,05) dan tidak berbeda nyata pada hardness dan fracture (p>0,05). Analisis kandungan gizi menunjukkan bahwa F1 memiliki kandungan protein (7,08%) dan serat pangan total tertinggi (8,47%) yang berbeda secara signifikan dibandingkan dengan formula lain (p<0,05). Uji daya terima sensori menunjukkan bahwa seluruh formula dapat diterima oleh panelis, dengan F3 memiliki tingkat penerimaan terbaik berdasarkan parameter rasa dan aroma, meskipun tidak berbeda nyata pada parameter warna dan tekstur. F2 menunjukkan karakteristik yang berpotensi mendukung pengembangan pangan fungsional untuk anak dengan masalah gizi melalui kandungan protein dan serat pangan yang relatif tinggi.
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