Pengembangan Cookies Protein Tinggi Substitusi Tepung Kacang Hijau dan Isolate Soy Protein Diperkaya Crude Palm Oil sebagai Kudapan Atlet

Abstract

Kebutuhan gizi atlet, khususnya asupan protein sangat penting dalam mendukung pemulihan otot dan peningkatan performa selama latihan intensif. Penelitian ini bertujuan mengembangkan dan mengetahui tingkat kesukaan cookies tinggi protein sebagai kudapan bagi atlet, dengan substitusi tepung kacang hijau dan isolate soy protein diperkaya crude palm oil. Penelitian ini dilakukan melalui serangkaian pengembangan produk, analisis kandungan zat gizi, serta analisis kecukupan zat gizi. Hasil menunjukkan bahwa formulasi F2 paling disukai panelis. Memiliki nilai energi, kadar protein, kadar lemak, dan kadar karbohidrat berturut-turut 455 kkal/100 g, 22,9%, 18,3%, dan 49,8%. Crude Palm Oil (CPO) digunakan sebagai pengganti margarin mengandung 13,28% asam linoleat dan 0,22% asam linolenat. Kontribusi satu takaran saji (50 g) ALG umum Indonesia adalah 12% asam linoleat dan 2,1% asam linolenat. Formula terpilih berkontribusi sebesar 11% protein terhadap angka kecukupan atlet permainan, 13% protein terhadap angka kecukupan atlet endurance, dan 10% protein terhadap angka kecukupan atlet power. Formula terpilih memenuhi klaim pangan tinggi protein yaitu 38%/100 g.

The nutritional needs of athletes, especially protein intake, are very important in supporting muscle recovery and increasing performance during intensive training. This study aims to develop and determine the level of preference for high protein cookies as a snack for athletes, by substituting mung bean flour and isolate soy protein enriched with crude palm oil. This study was conducted through a series of product development, analysis of nutrient content, and analysis of nutrient adequacy. The results showed that the F2 formulation was the most preferred by the panelists. It has energy value, protein content, fat content, and carbohydrate content of 455 Kcal/100 g, 22,9%, 18,3%, and 49,8%, respectively. Crude Palm Oil (CPO) is used as a substitute for margarine containing 13,28% linoleic acid and 0,22% linolenic acid. The contribution of one serving (50 g) of general Indonesian ALG is 12% linoleic acid and 2,1% linolenic acid. The selected formula contributes 11% protein to the adequacy of game athletes, 13% protein to the adequacy of endurance athletes, and 10% protein to the adequacy of power athletes. The selected formula meets the high protein food claim of 38%/100 g.