Nilai Gizi dan Karakteristik Fisikokimia Bubur Instan dengan Penambahan Putih Telur Asin Hasil Samping PT XYZ

Abstract

Bubur instan merupakan produk pangan praktis yang membutuhkan nutrisi tinggi dan karakteristik fisikokimia stabil. Putih telur asin sebagai hasil samping pengolahan yang kaya protein berpotensi dimanfaatkan sebagai bahan fortifikasi. Penelitian ini bertujuan mengevaluasi pengaruh penambahan putih telur asin hasil samping PT XYZ terhadap nilai gizi dan karakteristik fisikokimia bubur instan. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan penambahan putih telur asin cair, yaitu F1 (150 g), F2 (200 g), dan F3 (250 g). Hasil ANOVA menunjukkan bahwa penambahan putih telur asin berpengaruh nyata (p < 0,05) terhadap kadar air, kadar abu, kadar natrium, dan viskositas, tetapi tidak berpengaruh nyata (p > 0,05) terhadap kadar protein, lemak, energi, karbohidrat, densitas kamba, dan daya rehidrasi. Kadar protein berkisar 9,11–10,50%, lemak 6,34–6,47%, dan karbohidrat 76,20–77,11%. Secara keseluruhan, kualitas produk telah memenuhi standar makronutrien SNI MP-ASI. Formula F2 (200 g putih telur asin) direkomendasikan sebagai perlakuan terbaik berdasarkan karakteristik fisikokimia dan tingkat kekentalan yang optimal.

Instant porridge is a practical food product that requires high nutritional value and stable physicochemical properties. Salted egg white, a protein-rich by-product from salted egg processing, has potential as a fortification ingredient. This study aimed to evaluate the effect of adding salted egg white by-product from PT XYZ on the nutritional value and physicochemical characteristics of instant porridge. The study used a Randomized Block Design (RBD) with treatments of liquid salted egg white addition: F1 (150 g), F2 (200 g), and F3 (250 g). ANOVA results showed that salted egg white addition significantly affected (p < 0,05) moisture, ash, sodium content, and viscosity, but had no significant effect (p > 0,05) on protein, fat, energy, carbohydrate content, bulk density, and rehydration capacity. Protein content ranged from 9,11–10,50%, fat 6,34–6,47%, and carbohydrate 76,20–77,11%. Overall, the product met the macronutrient standards of the Indonesian National Standard (SNI) for instant weaning foods. Formula F2 (200 g salted egg white addition) was recommended as the best treatment due to its optimal viscosity and physicochemical characteristics.