Karakteristik Fisik, Kandungan Gizi, Dan Sensori Nuget Tahu Dengan Penambahan Keju Cedar Pupa Eri

Abstract

Keju cedar pupa eri mengandung 33,46% protein yang lebih tinggi dibandingkan keju cedar olahan. Hal ini menjadikan keju cedar pupa eri berpotensi menjadi bahan tambahan dalam pengembangan produk pangan berbasis nabati, seperti nuget tahu. Selain itu pupa eri (Samia cynthia ricini) diketahui memiliki asam amino esensial yang lengkap dan seimbang, serta pigmen karotenoid yang berperan dalam karakteristik sensori produk pangan. Oleh karena itu, pemanfaatan pupa eri dalam bentuk keju merupakan inovasi yang tidak hanya mendukung diversifikasi pangan tetapi juga meningkatkan nilai gizi dan sensori produk pangan. Penelitian ini mengevaluasi pengaruh penambahan keju cedar pupa eri pada nuget tahu terhadap karakteristik fisik (pH dan aktivitas air), kandungan gizi (kadar air, abu, protein, lemak, karbohidrat, dan serat), profil asam amino, total plate count (TPC), serta penerimaan sensori. Lima perlakuan digunakan, yaitu tanpa penambahan, penambahan keju cedar 5% dan 10%, serta penambahan keju cedar pupa eri 5% dan 10%. Hasil penelitian menunjukkan peningkatan nilai pH seiring penambahan keju cedar pupa eri. Nilai aktivitas air (aw) tidak menunjukkan perbedaan nyata antar perlakuan. Penambahan keju cedar pupa eri meningkatkan kadar protein hingga 18,62% dan kadar abu hingga 2,84%, sedangkan kadar air dan karbohidrat menurun berturut-turut sebesar 46,96% dan 17,30%. Kadar lemak dan serat kasar tidak berbeda nyata antar perlakuan. Profil asam amino dari seluruh formulasi menunjukkan komposisi yang baik dengan rasio asam amino esensial yang lebih tinggi dibandingkan asam amino non esensial. Uji TPC menunjukkan semua sampel berada dalam batas aman konsumsi. Pada uji sensori mengindikasikan bahwa penambahan 10% keju cedar pupa eri menghasilkan nuget tahu dengan warna lebih pekat dan disukai panelis. Berdasarkan hasil tersebut dapat dianggap bahwa nuget tahu dengan penambahan keju cedar pupa eri lebih unggul dalam kualitas nutrisi dan sensori.

Eri pupae cheddar cheese contains 33,46% protein, which is higher than that of conventional processed cheddar cheese. This makes eri pupae cheddar cheese a potential ingredient for the development of plant-based food products, such as tofu nuggets. In addition, Samia cynthia ricini pupae are known to contain a complete and balanced profile of essential amino acids, as well as carotenoid pigments that contribute to the sensory characteristics of food products. Therefore, utilizing eri pupae in the form of cheese represents an innovation that not only supports food diversification but also enhances the nutritional value and sensory quality of food products. This study evaluated the effect of eri pupae cheddar cheese addition on tofu nuggets in terms of physical characteristics (pH and water activity), nutritional composition (moisture, ash, protein, fat, carbohydrate, and crude fiber), amino acid profile, total plate count (TPC), and sensory acceptance. Five treatments were applied: control (without cheese addition), 5% and 10% cheddar cheese addition, and 5% and 10% eri pupae cheddar cheese addition. The results showed that the pH value increased with the addition of eri pupae cheddar cheese, while water activity (aw) did not differ significantly among treatments. The addition of eri pupae cheddar cheese increased protein content up to 18,62% and ash content up to 2,84%, whereas moisture and carbohydrate contents decreased by 46,96% and 17,30%, respectively. Fat and crude fiber contents showed no significant differences among treatments. The amino acid profile of all formulations indicated a good composition, with a higher ratio of essential to non-essential amino acids. The TPC analysis confirmed that all samples were within safe consumption limits. Sensory evaluation indicated that the addition of 10% eri pupae cheddar cheese produced tofu nuggets with a darker color that were preferred by panelists. Based on these findings, it can be concluded that tofu nuggets with eri pupae cheddar cheese addition exhibit superior nutritional quality and sensory attributes.