Pengembangan Sup Krim Instan Labu Kuning dengan Daun Kelor untuk Ibu Menyusui

Abstract

Pemberian ASI memiliki berbagai manfaat bagi bayi dan ibu, namun cakupan ASI eksklusif masih rendah, salah satunya disebabkan oleh persepsi ibu mengenai rendahnya produksi ASI. Peningkatan produksi ASI dapat dilakukan melalui berbagai cara, salah satunya dengan menggunakan terapi galaktagogum herbal yang berasal dari tanaman. Penelitian ini berfokus pada pengembangan produk pangan berupa sup krim instan berbahan dasar labu kuning dengan penambahan daun kelor. Kombinasi beta-karoten dari labu kuning dan senyawa bioaktif dalam daun kelor, yang diketahui berpotensi meningkatkan produksi ASI, diharapkan dapat menjadi alternatif pangan yang praktis dan bergizi bagi ibu menyusui. Penelitian ini bertujuan untuk mengembangkan produk pangan berupa sup krim instan labu kuning dengan penambahan daun kelor yang diformulasikan khusus bagi ibu menyusui. Secara khusus, penelitian ini bertujuan untuk menentukan formula terbaik melalui analisis nilai organoleptik, sifat fisik, serta kandungan gizi. Penelitian ini juga bertujuan untuk menganalisis kandungan zat besi, kalsium, aktivitas antioksidan, beta-karoten, total fenol, flavonoid, dan daya cerna protein pada sup krim. Selain itu, penelitian ini juga menganalisis tingkat penerimaan ibu menyusui terhadap produk sup krim instan terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan daun kelor pada sup krim instan berbahan dasar labu kuning dengan konsentrasi 1%, 2%, dan 3%. Pengulangan pada masing-masing perlakuan dilakukan sebanyak dua kali. Tahapan penelitian meliputi formulasi, pengeringan menggunakan drum dryer, uji organoleptik oleh panelis semi-terlatih, analisis gizi dan mikronutrien, serta uji daya terima pada ibu menyusui. Analisis data dilakukan dengan tingkat kepercayaan (confidence interval) sebesar 95%. Data organoleptik, karakteristik fisik, dan kandungan gizi ketiga formula sup krim instan dianalisis menggunakan One-way ANOVA untuk mengidentifikasi pengaruh proporsi daun kelor, dilanjutkan dengan uji Duncan Multiple Range Test. Perbedaan kandungan gizi antara sup krim segar dan instan diuji dengan Paired Sample T-test. Formula sup krim instan dengan penambahan daun kelor tertinggi, yaitu 3% (F3), berdasarkan uji sensori hedonik, memiliki nilai tertinggi pada atribut rasa dan keseluruhan. Uji sensori mutu hedonik menunjukkan adanya perbedaan signifikan pada parameter warna oranye, aroma daun kelor, dan tekstur (kekentalan) antara ketiga formula sup krim. Analisis karakteristik fisik menunjukkan perbedaan signifikan pada parameter warna, tingkat keasaman (pH) dan viskositas di antara ketiga formula. Analisis kandungan gizi menunjukkan tidak ada perbedaan signifikan pada kadar abu, protein, lemak, dan karbohidrat antar sampel, namun terdapat perbedaan signifikan pada kadar air. Formula F3 dipilih sebagai formula terbaik karena memiliki nilai uji hedonik keseluruhan tertinggi, kandungan gizi yang tidak berbeda signifikan (kecuali pada kadar air), dan komposisi daun kelor tertinggi yang diharapkan mendukung produksi serta pengeluaran ASI pada ibu menyusui. Formula F3 kemudian dianalisis untuk mengidentifikasi perbedaan kandungan gizi antara sup krim segar dan sup krim instan dan hasilnya menunjukkan adanya perbedaan signifikan pada kandungan gizi sup krim segar dan sup krim instan. Analisis menunjukkan bahwa sup krim instan formula terpilih mengandung zat besi sebesar 0,22 mg/g dan kalsium sebesar 0,38 mg/g. Aktivitas antioksidan diukur menggunakan metode DPPH, diperoleh nilai IC50 sebesar 167,79 ppm. Kandungan total fenol mencapai 50,95 mg GAE/g, sedangkan flavonoid terdeteksi sebesar 20,33 mg QE/g. Sup krim ini juga mengandung beta-karoten sebesar 40,50 mcg/g dan memiliki daya cerna protein in vitro sebesar 43,57%. Satu takaran saji sup krim instan F3 sebesar 25 g dapat memenuhi 5% kebutuhan energi ibu menyusui berdasarkan ALG (Acuan Label Gizi) dan Angka Kecukupan Gizi (AKG) untuk ibu menyusui usia 19-49 tahun. Hasil uji daya terima terhadap sup krim instan formula terpilih menunjukkan bahwa ibu menyusui memberikan penilaian terhadap warna, tekstur, aroma, rasa, dan keseluruhan sup krim dengan rentang nilai 4,9 hingga 5,9 yang diinterpretasikan sebagai "agak suka" hingga "suka". Sebanyak 53% ibu menyusui menerima dengan baik sup krim instan formula terpilih.

Breastfeeding has various benefits for babies and mothers, but exclusive breastfeeding coverage is still low, one of which is caused by the mother's perception of low milk production. Increasing breast milk production can be done through various ways, one of which is by using herbal galactagogue therapy derived from plants. This research focuses on the development of food products in the form of instant cream soup made from pumpkin with the addition of moringa leaves. The combination of beta-carotene from pumpkin and bioactive compounds in Moringa leaves, which are known to have the potential to increase breast milk production, is expected to be a practical and nutritious food alternative for nursing mothers. This study aims to develop a food product in the form of pumpkin instant cream soup with the addition of moringa leaves specially formulated for breastfeeding mothers. Specifically, this study aims to determine the best formula through analysis of organoleptic values, physical properties, and proximate nutritional content. The study also aimed to analyze the iron, calcium, antioxidant activity, beta-carotene, total phenolics, flavonoids, and protein digestibility of the cream soup. In addition, this study also analyzed the level of acceptance of breastfeeding mothers of selected instant cream soup products. This study used a Completely Randomized Design (CRD) with treatments involving the addition of Moringa leaves to instant cream soup made from pumpkin at concentrations of 1%, 2%, and 3%. Each treatment was repeated twice. The research stages included formulation, drum dryer drying, organoleptic testing by semi-trained panelists, nutritional and micronutrient analysis, and acceptance testing with breastfeeding mothers. Data analysis was conducted with a 95% confidence interval. Organoleptic, physical characteristics, and nutritional content data of instant cream soup formulas were analyzed using One-Way ANOVA to identify the effects of Moringa leaf proportion, followed by Duncan's Multiple Range Test. Differences in nutritional content between fresh and instant cream soups were tested using the Paired Sample T-test. The instant cream soup formula with the highest Moringa leaf addition, 3% (F3), obtained the highest scores for taste and overall attributes based on hedonic sensory tests. The hedonic quality sensory test showed significant differences in the parameters of orange color, moringa aroma, and texture (viscosity) between the three cream soup formulas. Physical characteristics analysis showed significant differences in the parameters of color, acidity (pH) and viscosity among the three formulas. Proximate nutrient content analysis showed no significant difference in ash, protein, fat, and carbohydrate content between samples, but there was a significant difference in moisture content. Formula F3 was chosen as the best formula because it had the highest overall hedonic test score, proximate nutrient content that was not significantly different (except for moisture content), and the highest moringa composition which is expected to support milk production and secretion in breastfeeding mothers. Formula F3 was then analyzed to identify differences in nutritional content between fresh cream soup and instant cream soup and the results showed significant differences in the nutritional content of fresh cream soup and instant cream soup. The analysis showed that the instant cream soup of the selected formula contained iron at 0.22 mg/g and calcium at 0.38 mg/g. The antioxidant activity was measured using the DPPH method, resulting in an IC50 value of 167.79 ppm. The total phenol content reached 50.95 mg GAE/g, while flavonoids were detected at 20.33 mg QE/g. The cream soup also contained beta-carotene at 40,50 mcg/g and had an in vitro protein digestibility of 43.57%. One serving of F3 instant cream soup of 25 g can meet 5% of the energy needs of breastfeeding mothers based on the Indonesian’s Daily Value (DV) and the Reference Daily Intake (RDI) for breastfeeding mothers aged 19-49 years. The results of the acceptability test of the instant cream soup of the selected formula showed that breastfeeding mothers gave an assessment of the color, texture, aroma, taste, and overall cream soup with a score range of 4.9 to 5.9 which was interpreted as “somewhat like” to “like”. The selected instant cream soup formula was favorably accepted by 53% of breastfeeding mothers.