| dc.description.abstract | Masalah ketidakcukupan asupan protein dan magnesium masih banyak dialami oleh remaja perempuan. Penelitian ini bertujuan mengembangkan bolu kukus pisang nangka dengan substitusi tepung kacang kedelai serta menganalisis karakteristik fisik, organoleptik, kandungan gizi, kontribusi zat gizi, potensi klaim gizi, biaya produksi, dan harga jual. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga formulasi berdasarkan perbandingan tepung terigu dan tepung kacang kedelai, yaitu F0 (100:0), F1 (50:50), dan F2 (0:100). Substitusi tepung kacang kedelai berpengaruh nyata (p<0,05) terhadap hardness, karakteristik organoleptik, kadar abu, protein, lemak, dan karbohidrat, tetapi tidak berpengaruh nyata (p>0,05) terhadap kadar air dan warna objektif (L*, a*, dan b*). F1 ditetapkan
sebagai formula terbaik dengan skor penerimaan keseluruhan 7,41±0,53. F1 mengandung kadar air 38,52%, abu 1,59%, protein 9,09%, lemak 8,41%, karbohidrat 42,39%, energi 281,61 kkal, dan magnesium 8,39 mg per 100 g. Satu takaran saji 50 g memberikan kontribusi energi 6,7–6,9% terhadap kebutuhan energi remaja perempuan usia 13–18 tahun. Kandungan protein F1 meningkat 34,1% dibandingkan F0 sehingga berpotensi memenuhi klaim “protein lebih” berdasarkan Peraturan BPOM Nomor 1 Tahun 2022. Biaya produksi F1 sebesar Rp26.950,00 per 550 g dengan harga jual Rp33.687,00 per 550 g. Dengan demikian, F1 berpotensi dikembangkan sebagai alternatif snack bagi remaja perempuan. | |
| dc.description.abstract | The problem of insufficient protein and magnesium intake is still widespread among adolescent girls. This study aims to develop a steamed banana-jackfruit cake using soybean flour substitute and to analyze physical and organoleptic characteristics, nutritional content, nutrient contributions, potential nutritional claims, production costs, and selling price. The study used a completely randomized
design (CRD) with three formulations based on the ratio of wheat flour to soybean flour F0 (100:0), F1 (50:50), and F2 (0:100). Soybean flour substitution significantly affected (p<0.05) hardness, organoleptic characteristics, ash, protein, fat, and carbohydrate contents, but did not significantly affect (p>0.05) moisture content and objective color (L*, a*, and b*). F1 was determined as the best formula with an overall acceptance score of 7.41±0.53. F1 contains 38.52% moisture, 1.59% ash, 9.09% protein, 8.41% fat, 42.39% carbohydrates, 281.61 kcal energy, and 8.39 mg magnesium per 100 g. 50 g serving contributes 6.7–6.9% of energy requirements for adolescent girls aged 13–18 years. Protein content increased by 34.1% compared to F0, supporting the “more protein” claim under BPOM Regulation No. 1 of 2022. Production cost was Rp26,950.00 per 550 g, with a selling price of Rp33,687.00. F1 has potential as an alternative snack for adolescent girls. | |
