Pengembangan Recovery Liquid Meal Berbahan Dasar Labu Kuning, Telur Puyuh, dan Madu untuk Atlet Endurance

Abstract

Latihan daya tahan (endurance exercise) merupakan aktivitas fisik yang dilakukan dalam durasi relatif panjang dengan intensitas sedang hingga tinggi, sehingga mengandalkan metabolisme aerobik sebagai sumber utama produksi energi. Jenis latihan ini bertujuan meningkatkan kapasitas aerobik, ambang anaerobik, dan efisiensi metabolisme energi. Selama latihan, cadangan glikogen otot dan hati digunakan sebagai sumber energi utama sehingga jumlahnya menurun secara signifikan. Deplesi glikogen berkaitan dengan timbulnya kelelahan, penurunan kapasitas kerja otot, serta berkurangnya kemampuan mempertahankan intensitas latihan pada sesi berikutnya apabila tidak segera dipulihkan. Selain itu, kontraksi otot yang berlangsung berulang juga meningkatkan protein turnover dan memicu terjadinya kerusakan mikroskopis pada jaringan otot, sehingga diperlukan sintesis protein otot (muscle protein synthesis) untuk mendukung proses perbaikan dan adaptasi. Di sisi lain, tingginya konsumsi oksigen selama latihan meningkatkan pembentukan reactive oxygen species (ROS), yang apabila melebihi kapasitas sistem antioksidan endogen dapat menyebabkan stres oksidatif dan kerusakan komponen sel. Intervensi gizi merupakan salah satu komponen utama dalam strategi pemulihan pascalatihan karena berperan mengembalikan cadangan energi, mendukung perbaikan jaringan otot, serta mengoptimalkan proses adaptasi fisiologis. Karbohidrat menjadi zat gizi utama yang diperlukan untuk mempercepat resintesis glikogen, terutama pada beberapa jam pertama setelah latihan ketika sensitivitas otot terhadap insulin dan laju sintesis glikogen berada pada kondisi optimal. Selain karbohidrat, protein berperan penting dalam merangsang muscle protein synthesis (MPS) sehingga mendukung perbaikan dan adaptasi jaringan otot setelah latihan. Karakteristik pangan yang dikonsumsi selama fase pemulihan menjadi salah satu faktor yang memengaruhi efektivitas intervensi gizi pascalatihan. Pada periode awal pemulihan, atlet membutuhkan pangan yang praktis, mudah dikonsumsi, mudah dicerna, serta mampu menyediakan zat gizi dalam jumlah yang memadai untuk mendukung resintesis glikogen dan sintesis protein otot. Salah satu bentuk pangan yang memenuhi karakteristik tersebut adalah recovery liquid meal. Sebagai komponen utama dalam formulasi Recovery Liquid Meal, labu kuning (Cucurbita moschata) dipilih karena tidak hanya berperan sebagai sumber karbohidrat, tetapi juga memiliki kandungan ß-karoten yang tinggi sebagai senyawa bioaktif. Sebagai sumber protein utama dalam formulasi Recovery Liquid Meal, telur puyuh (Coturnix japonica) dipilih karena memiliki karakteristik gizi yang sesuai untuk mendukung proses pemulihan setelah aktivitas fisik. Madu kaliandra (Calliandra calothyrsus) dipilih sebagai sumber karbohidrat sederhana sekaligus pemanis alami dalam formulasi Recovery Liquid Meal. Selain berfungsi sebagai sumber energi, madu kaliandra juga mengandung senyawa fenolik dan flavonoid yang memberikan potensi aktivitas antioksidan, sehingga dapat melengkapi peran ß-karoten dari labu kuning dalam menyediakan senyawa bioaktif pada Recovery Liquid Meal berbasis pangan lokal. Penelitian ini bertujuan mengembangkan produk pangan Recovery Liquid Meal berbahan dasar labu kuning, telur puyuh, dan madu untuk atlet endurance, serta melakukan analisis karakteristik fisik (viskositas, warna), karakteristik sensori, kandungan zat gizi makro (air, abu, protein, lemak, karbohidrat), aktivitas antioksidan, profil mikrobiologi, serta melakukan perhitungan kontribusi zat gizi formula terpilih Recovery Liquid Meal berbahan dasar labu kuning, telur puyuh, dan madu kaliandra terhadap Acuan Label Gizi (ALG) kelompok dewasa. Penelitian ini menggunakan desain eksperimental dengan Rancangan Acak Lengkap (RAL) Faktorial dua faktor, yaitu jenis telur puyuh serta bentuk produk akhir. Penelitian ini telah dilaksanakan pada Juni 2025 - Juli 2026. Data sensori (hedonik, mutu hedonik, QDA) dianalisis menggunakan One-way ANOVA, kemudian dilanjutkan dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi 5%. Hubungan antara atribut sensori dengan kesukaan keseluruhan (overall liking) dianalisis menggunakan uji korelasi Spearman. Data fisik, proksimat, dan antioksidan dianalisis menggunakan Two-way ANOVA untuk mengevaluasi pengaruh faktor A, faktor B, dan interaksi kedua faktor. Apabila terdapat interaksi atau efek yang signifikan, dilakukan perbandingan estimated marginal means menggunakan uji Least Significant Difference (LSD) untuk mengevaluasi perbedaan antarlevel faktor pada masing-masing kondisi. Data mikrobiologi disajikan secara deskriptif. Hasil pengukuran menunjukkan bahwa viskositas Recovery Liquid Meal berkisar antara 70.240–190.000 cP. Analisis ragam dua arah menunjukkan bahwa jenis telur puyuh, bentuk produk, serta interaksi antara kedua faktor tersebut berpengaruh nyata terhadap viskositas (p<0,05). Hasil pengukuran warna menunjukkan bahwa Recovery Liquid Meal memiliki nilai L* berkisar antara 45,10-50,93, nilai a* antara 5,42-11,68, dan nilai b* antara 34,56-42,22. Pada atribut hedonik, penampakan menunjukkan perbedaan nyata antarformula (p<0,05), dengan formula A2B2 memiliki tingkat kesukaan paling rendah dibandingkan dengan formula lainnya. Hasil analisis korelasi Spearman menunjukkan bahwa atribut hedonik seperti rasa, kekentalan, mouthfeel, dan terutama aftertaste memiliki hubungan positif yang kuat terhadap overall liking pada seluruh formula. Hasil analisis menunjukkan bahwa seluruh formula memiliki hasil negatif terhadap Salmonella pada 25 g sampel dan tidak terdeteksi Escherichia coli (0 APM/g). Jumlah mikroba total (TPC) formula RTD (A1B1 dan A2B1) memiliki nilai TPC sebesar 5,9 × 105 dan 5,5 × 104 koloni/g, sedangkan formula instan (A1B2 dan A2B2) memiliki nilai yang lebih rendah, yaitu 5,2 × 10³ dan 3,5 × 10³ koloni/g. Pada parameter koliform, formula RTD masih menunjukkan nilai 460 APM/g, sedangkan kedua formula instan tidak terdeteksi koliform (0 APM/g). Hasil analisis kapang dan khamir menunjukkan jumlah yang lebih tinggi pada formula RTD (1,4 × 104 koloni/g) dibandingkan formula instan (8,5 × 10³ dan 2,9 × 10³ koloni/g).

Endurance exercise is a physical activity performed over a relatively long duration with moderate to high intensity, relying on aerobic metabolism as the main source of energy production. This type of exercise aims to improve aerobic capacity, anaerobic threshold, and energy metabolism efficiency. During exercise, muscle and liver glycogen reserves are used as the main energy source, causing their amounts to decrease significantly. Glycogen depletion is associated with the onset of fatigue, a decrease in muscle work capacity, and a reduced ability to maintain exercise intensity in subsequent sessions if not promptly replenished. In addition, repeated muscle contractions also increase protein turnover and trigger microscopic damage to muscle tissue, necessitating muscle protein synthesis to support the repair and adaptation processes. On the other hand, high oxygen consumption during exercise increases the formation of reactive oxygen species (ROS), which, if it exceeds the capacity of the endogenous antioxidant system, can lead to oxidative stress and damage to cellular components. Nutritional intervention is one of the main components in post-training recovery strategies because it plays a role in replenishing energy reserves, supporting muscle tissue repair, and optimizing physiological adaptation processes. Carbohydrates are the main nutrients needed to accelerate glycogen resynthesis, especially in the first few hours after exercise when muscle sensitivity to insulin and the rate of glycogen synthesis are at optimal conditions. In addition to carbohydrates, protein plays an important role in stimulating muscle protein synthesis (MPS), thereby supporting the repair and adaptation of muscle tissue after exercise. The characteristics of food consumed during the recovery phase become one of the factors that influence the effectiveness of post-exercise nutritional interventions. In the early recovery period, athletes need food that is practical, easy to consume, easy to digest, and capable of providing adequate nutrients to support glycogen resynthesis and muscle protein synthesis. One form of food that meets these characteristics is a recovery liquid meal. As the main component in the formulation of Recovery Liquid Meal, pumpkin (Cucurbita moschata) was chosen not only for its role as a source of carbohydrates but also for its high ß-carotene content as a bioactive compound. As the main source of protein in the formulation of Recovery Liquid Meal, quail eggs (Coturnix japonica) were chosen because they have nutritional characteristics that are suitable for supporting the recovery process after physical activity. Calliandra honey (Calliandra calothyrsus) was chosen as a source of simple carbohydrates and a natural sweetener in the formulation of Recovery Liquid Meal. In addition to serving as an energy source, Calliandra honey also contains phenolic compounds and flavonoids that provide potential antioxidant activity, thereby complementing the role of ß-carotene from yellow pumpkin in supplying bioactive compounds in the local food-based Recovery Liquid Meal. This research aims to develop a Recovery Liquid Meal food product based on pumpkin, quail eggs, and honey for endurance athletes, as well as to analyze physical characteristics (viscosity, color), sensory characteristics, macro-nutrient content (water, ash, protein, fat, carbohydrates), antioxidant activity, microbiological profile, and to calculate the nutritional contribution of the selected formula of Recovery Liquid Meal based on pumpkin, quail eggs, and kaliandra honey against the Adult Nutrition Label Reference (ANLR). This research uses an experimental design with a two-factor Completely Randomized Design (CRD), namely the type of quail egg and the final product form. This research was conducted from June 2025 to July 2026. Sensory data (hedonic, hedonic quality, QDA) were analyzed using One-way ANOVA, followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The relationship between sensory attributes and overall liking was analyzed using Spearman's correlation test. Physical, proximate, and antioxidant data were analyzed using Two-way ANOVA to evaluate the effects of factor A, factor B, and the interaction of both factors. If there are significant interactions or effects, a comparison of estimated marginal means is conducted using the Least Significant Difference (LSD) test to evaluate the differences between factor levels under each condition. Microbiological data are presented descriptively. The measurement results show that the viscosity of the Recovery Liquid Meal ranges from 70,240 to 190,000 cP. Two-way analysis of variance indicates that the type of quail egg, product shape, and the interaction between these two factors significantly affect viscosity (p<0.05). The color measurement results show that the Recovery Liquid Meal has an L* value ranging from 45.10 to 50.93, an a* value ranging from 5.42 to 11.68, and a b* value ranging from 34.56 to 42.22. On the hedonic attributes, appearance showed significant differences between formulas (p<0.05), with formula A2B2 having the lowest preference level compared to the other formulas. The results of the Spearman correlation analysis show that hedonic attributes such as taste, viscosity, mouthfeel, and especially aftertaste have a strong positive relationship with overall liking across all formulas. The analysis results show that all formulas tested negative for Salmonella in 25 g samples and did not detect Escherichia coli (0 APM/g). The total microbial count (TPC) of the RTD formulas (A1B1 and A2B1) had TPC values of 5.9 × 105 and 5.5 × 104 colonies/g, while the instant formulas (A1B2 and A2B2) had lower values, namely 5.2 × 10³ and 3.5 × 10³ colonies/g. In the coliform parameter, the RTD formulas still showed a value of 460 APM/g, while both instant formulas did not detect coliform (0 APM/g). The analysis of mold and yeast showed higher numbers in the RTD formulas (1.4 × 104 colonies/g) compared to the instant formulas (8.5 × 10³ and 2.9 × 10³ colonies/g).