| dc.description.abstract | Sepak bola merupakan olahraga dengan karakteristik aktivitas intermiten berintensitas tinggi yang menuntut kemampuan daya tahan (endurance), kekuatan, kecepatan, dan pemulihan yang optimal. Selama latihan maupun pertandingan, atlet mengalami peningkatan kebutuhan energi dan zat gizi, terutama karbohidrat dan protein. Karbohidrat berfungsi sebagai sumber energi utama untuk mempertahankan cadangan glikogen otot sehingga mampu mendukung performa selama aktivitas fisik, sedangkan protein berperan dalam proses sintesis protein otot, perbaikan jaringan yang mengalami kerusakan akibat latihan, serta mendukung adaptasi fisiologis setelah berolahraga. Ketidakcukupan asupan energi dan protein dapat menyebabkan penurunan performa, keterlambatan proses pemulihan, peningkatan risiko cedera, serta menurunkan kemampuan atlet dalam menjalani sesi latihan berikutnya.
Snack bar merupakan salah satu bentuk pangan tambahan yang berpotensi memenuhi kebutuhan tersebut karena praktis, mudah dibawa, dan dapat diformulasikan sesuai kebutuhan zat gizi atlet. Pengembangan snack bar berbasis bahan pangan lokal juga menjadi strategi untuk meningkatkan diversifikasi pangan dan pemanfaatan komoditas lokal Indonesia. Ubi Banggai (Dioscorea spp.) dipilih sebagai sumber karbohidrat karena memiliki kandungan pati dan karbohidrat yang tinggi, sedangkan tempe dimanfaatkan sebagai sumber protein nabati yang memiliki kandungan protein tinggi, daya cerna yang baik, dan kaya akan asam amino esensial. Kombinasi kedua bahan tersebut diharapkan mampu menghasilkan snack bar tinggi energi dan protein yang sesuai sebagai pangan tambahan olahragawan.
Penelitian ini bertujuan mengembangkan snack bar berbasis tepung ubi Banggai dan tempe sebagai pangan tambahan olahragawan tinggi energi dan protein. Penelitian juga bertujuan menganalisis kandungan gizi tepung ubi Banggai, menentukan formulasi terbaik berdasarkan evaluasi sensori, menganalisis kandungan gizi dan karakteristik fisik snack bar, mengevaluasi daya cerna protein secara in vitro, serta menilai kontribusi zat gizi dan kesesuaian produk terhadap persyaratan pangan tambahan olahragawan. Penelitian menggunakan desain eksperimental dengan Rancangan Acak Lengkap (RAL) yang terdiri atas tiga formulasi berdasarkan rasio tepung ubi Banggai dan tempe, yaitu F1 (60:40), F2 (50:50), dan F3 (40:60). Analisis yang dilakukan meliputi analisis proksimat, kadar pati, energi, total gula, serat pangan, karakteristik fisik (tekstur dan warna), uji sensori (hedonik, daya terima atlet, ranking, dan Quantitative Descriptive Analysis), serta analisis daya cerna protein secara in vitro. Hasil penelitian menunjukkan bahwa tepung ubi Banggai mengandung karbohidrat sebesar 75,81%, protein 9,09%, lemak 0,63%, kadar air 12,71%, energi 345,3 kkal per 100 g, dan kadar pati 69,48%, sehingga berpotensi sebagai sumber karbohidrat lokal untuk produk pangan olahraga. Seluruh formulasi snack bar dapat diterima oleh panelis dan atlet dengan tingkat kesukaan pada kategori netral hingga suka. Berdasarkan uji ranking, formulasi F3 dipilih sebagai formula terbaik. Peningkatan proporsi tempe menghasilkan warna yang lebih gelap, aroma tempe yang lebih kuat, serta tekstur yang lebih padat akibat proses pemanggangan.
Perbedaan rasio tepung ubi Banggai dan tempe memengaruhi kandungan zat gizi produk. Formula F1 mengandung protein 23,18%, lemak 8,58%, karbohidrat 49,65%, dan energi 369,00 kkal per 100 g. Formula F2 mengandung protein 26,89%, lemak 9,57%, karbohidrat 44,02%, dan energi 369,35 kkal per 100 g. Sementara itu, Formula F3 memiliki kandungan protein tertinggi, yaitu 28,74%, dengan lemak 10,31%, karbohidrat 40,72%, dan energi 370,63 kkal per 100 g. Semakin tinggi proporsi tempe, kandungan protein dan lemak meningkat, sedangkan kandungan karbohidrat menurun.
Formula F3 memiliki nilai daya cerna protein in vitro sebesar 69,79%, yang menunjukkan bahwa protein dalam produk dapat dicerna dengan baik sebagai sumber protein nabati. Berdasarkan kandungan gizi per sajian dan evaluasi terhadap persyaratan Badan Pengawas Obat dan Makanan (BPOM), formula ini memenuhi kriteria sebagai pangan tambahan olahragawan tinggi energi dan protein.
Secara keseluruhan, penelitian ini menunjukkan bahwa kombinasi tepung ubi Banggai dan tempe dapat menghasilkan snack bar dengan karakteristik sensori yang baik, kandungan energi dan protein yang tinggi, serta daya cerna protein yang memadai. Formula F3 (40:60) merupakan formulasi terbaik karena memiliki kandungan protein tertinggi, mutu sensori yang baik, dan memenuhi persyaratan sebagai pangan tambahan olahragawan. Hasil penelitian ini mendukung pemanfaatan ubi Banggai sebagai sumber karbohidrat lokal dan tempe sebagai sumber protein nabati dalam pengembangan pangan fungsional yang praktis, bergizi, dan berpotensi mendukung pemenuhan kebutuhan gizi atlet. | |
| dc.description.abstract | Soccer is a high-intensity intermittent sport that requires endurance, strength, speed, and rapid recovery to maintain optimal performance during training and competition. Consequently, athletes require higher energy and nutrient intake than non-athletes, particularly carbohydrates and proteins. Carbohydrates serve as the primary energy source by maintaining muscle glycogen stores during exercise, while proteins support muscle protein synthesis, tissue repair, and post-exercise recovery. However, many athletes experience difficulties in meeting their nutritional requirements due to limited access to practical, nutrient-dense foods that can be consumed conveniently around training schedules.
Snack bars are considered a promising sports supplementary food because they are portable, convenient, and can be formulated to meet the nutritional requirements of athletes. The use of local food resources also supports food diversification and enhances the value of indigenous agricultural commodities. Banggai yam (Dioscorea spp.), an indigenous tuber from the Banggai Islands of Central Sulawesi, has a high carbohydrate and starch content, making it a potential source of energy. Tempeh was selected as the primary protein source because it is rich in high-quality plant protein, has good protein digestibility, and contains essential amino acids. Therefore, combining Banggai yam flour and tempeh was expected to produce a high-energy, high-protein snack bar suitable as a sports supplementary food.
This study aimed to develop a plant-based snack bar formulated from Banggai yam flour and tempeh as a high-energy, high-protein supplementary food for athletes. Specifically, the study evaluated the nutritional composition of Banggai yam flour, determined the best snack bar formulation through sensory evaluation, analyzed the nutritional composition and physical characteristics of the developed products, assessed in vitro protein digestibility, and evaluated the nutritional contribution and compliance of the selected formulation with the requirements for sports supplementary foods.
An experimental study using a Completely Randomized Design (CRD) was conducted with three formulations based on different proportions of Banggai yam flour and tempeh: F1 (60:40), F2 (50:50), and F3 (40:60). The products were analyzed for proximate composition, starch content, energy value, total sugar, dietary fiber, physical characteristics (texture and color), sensory properties (hedonic, athlete acceptance, ranking, and Quantitative Descriptive Analysis), and in vitro protein digestibility. The results showed that Banggai yam flour contained 75.81% carbohydrate, 9.09% protein, 0.63% fat, 12.71% moisture, 345.3 kcal per 100 g of energy, and 69.48% starch, indicating its potential as a local carbohydrate source for sports food development. All snack bar formulations were generally accepted by both panelists and athletes, with overall preference ranging from neutral to like. Based on the ranking test, formulation F3 was selected as the best formulation. Increasing the proportion of tempeh resulted in a darker color, a stronger tempeh aroma, and a firmer texture due to the baking process. The nutritional composition differed among formulations. Formula F1 contained 23.18% protein, 8.58% fat, 49.65% carbohydrate, and 369.00 kcal per 100 g. Formula F2 contained 26.89% protein, 9.57% fat, 44.02% carbohydrate, and 369.35 kcal per 100 g. Formula F3 exhibited the highest protein content at 28.74%, with 10.31% fat, 40.72% carbohydrate, and 370.63 kcal per 100 g. Increasing the proportion of tempeh significantly increased the protein and fat contents while reducing the carbohydrate content.
The selected formulation (F3) demonstrated an in vitro protein digestibility of 69.79%, indicating that the protein could be efficiently digested and utilized as a plant-based protein source. Based on the nutritional composition per serving and evaluation according to the Indonesian National Agency of Drug and Food Control (BPOM) regulations, this formulation met the requirements for a high-energy, high-protein sports supplementary food.
In conclusion, this study demonstrated that combining Banggai yam flour and tempeh successfully produced a snack bar with desirable sensory characteristics, high energy and protein contents, and satisfactory protein digestibility. Formula F3 (40:60) was identified as the optimal formulation because of its superior protein content, favorable sensory quality, and compliance with the nutritional requirements for sports supplementary foods. These findings highlight the potential of utilizing Banggai yam as a local carbohydrate source and tempeh as a plant-based protein source in the development of practical, nutritious, and functional foods to support athletes' nutritional needs. | |
