Pengembangan Produk Minuman Olahraga Berbahan Air Kelapa, Daun Kelor, dan Protein Telur bagi Atlet Sepak Bola

Abstract

Kebutuhan hidrasi dan asupan protein merupakan faktor penting dalam mempercepat pemulihan atlet setelah aktivitas fisik. Produk minuman olahraga komersial umumnya hanya berfokus pada rehidrasi sehingga diperlukan pengembangan produk yang dapat menggantikan cairan tubuh, dan memberikan asupan protein. Penelitian ini bertujuan mengembangkan minuman olahraga berbahan dasar air kelapa, daun kelor, dan protein telur sebagai minuman olahraga yang mengandung elektrolit dan protein bagi atlet sepak bola. Produk diformulasikan dalam tiga variasi proporsi air kelapa dan sari daun kelor, yaitu F1 (90:10), F2 (85:15), dan F3 (80:20) dengan penambahan protein telur dalam bentuk popping boba. Evaluasi produk meliputi uji organoleptik (hedonik dan intensitas atribut), uji fisik (warna dan viskositas), serta analisis kandungan zat gizi makro dan mineral. Formula F2 dipilih sebagai formula terbaik berdasarkan tingkat penerimaan panelis, karakteristik fisik, dan kandungan gizi. Dalam satu takaran saji (250 g), F2 mengandung 71 kkal energi, 3,6 g protein, 0,6 g lemak, 12,8 g karbohidrat. Daya cerna protein dari F2 sebesar 78,2% dengan bioaksesibilitas mineral kalsium, kalium, natrium, dan magnesium berturut-turut sebesar 33%, 36%, 12%, dan 72%. Produk ini memberikan kontribusi terhadap kebutuhan gizi harian atlet dewasa sebesar 2,68–3,15% energi, 5,48–5,94% protein, 0,80–0,92% lemak, dan 2,98–3,56% karbohidrat berdasarkan Angka Kecukupan Gizi (AKG).

Adequate hydration and protein intake are essential for accelerating postexercise recovery in athletes. Commercial sports drinks generally focus solely on rehydration, highlighting the need for products that also provide protein. This study aimed to develop a sports drink based on coconut water, moringa leaf extract, and egg protein as a source of electrolytes and protein for football athletes. Three formulations were prepared using different proportions of coconut water and moringa leaf extract: F1 (90:10), F2 (85:15), and F3 (80:20), with egg protein incorporated as popping boba. Product evaluation included organoleptic tests (hedonic and attribute intensity), physical analyses (color and viscosity), and determination of macronutrient and mineral contents. Formula F2 was selected as the optimal formulation based on panelists' acceptance, physical characteristics, and nutritional composition. Per 250 g serving, F2 contained 71 kcal, 3.6 g protein, 0.6 g fat, and 12.8 g carbohydrates. Protein digestibility reached 78.2%, while the bioaccessibility of calcium, potassium, sodium, and magnesium was 33%, 36%, 12%, and 72%, respectively. Based on the Indonesian Recommended Dietary Allowances, one serving contributed 2.68–3.15% of energy, 5.48–5.94% of protein, 0.80–0.92% of fat, and 2.98–3.56% of carbohydrate requirements for adult athletes.