Pengaruh Substitusi Tepung Kacang Koro Pedang (Canavalia ensiformis L.) pada Daya Cerna Protein Bolu Kukus Pisang Kepok (Musa acuminata balbisiana C.)

Abstract

Kurang energi kronik pada remaja disebabkan oleh rendahnya asupan protein dan energi yang berkepanjangan. Upaya pencegahan dapat dilakukan dengan pengembangan produk seperti bolu kukus pisang kepok dengan substitusi tepung kacang koro pedang untuk meningkatkan kandungan protein. Penelitian ini bertujuan mengkaji substitusi tepung kacang koro pedang pada pembuatan bolu kukus pisang. Desain penelitian ini adalah eksperimental menggunakan RAL dua kali ulangan, yang terdiri atas perlakuan substitusi tepung terigu dengan tepung kacang koro pedang F0 (0%), F1 (33,33%), F2 (66,67%), F3 (100%). Tahapan penelitian terdiri dari penelitian pendahuluan dan penelitian utama. Pada penelitian pendahuluan dilakukan formulasi dan pada penelitian utama mengkaji pengaruh substitusi terhadap kandungan gizi, organoleptik, umur produk secara deskriptif. Formula yang terpilih adalah F2 dan selanjutnya F0 dan F2 dianalisis daya cerna protein in vitro (INFOGEST), kontribusi zat gizi terhadap AKG dan ALG, biaya produksi dan harga jual. Hasil penelitian menunjukkan substitusi berpengaruh secara nyata terhadap kadar abu, protein, karbohidrat dan organoleptik. Semakin tinggi tepung kacang koro pedang maka kandungan protein dan air meningkat, serta kandungan karbohidrat dan lemak menurun. Formula terpilih F2 memiliki kadar air 32,21%; abu 1,15%; protein 7,03%; lemak 9,49%; karbohidrat 50,19%, daya cerna protein 70,00% dan berkontribusi sebesar 4,9–5,4% berdasarkan AKG 15–19 perempuan. Produk memiliki umur simpan 3 hari (suhu ruang) dan 3 minggu (suhu refrigerator), dengan harga jural Rp3.500,00 per 35 gram bolu.

Chronic energy deficiency in adolescents is caused by prolonged inadequate intake of protein and energy. Prevention efforts can be carried out through the development of nutritious food products, such as steamed banana cake with the substitution of jack bean flour to increase protein content. This study aimed to examine the substitution of jack bean flour in the production of steamed banana cake. The research design was experimental using a CRD two replications, consisting of four treatments: F0 (0%), F1 (33.33%), F2 (66.67%), and F3 (100%) substitution of wheat flour with jack bean flour. The research consisted of preliminary and main studies. The preliminary study focused on formulation, while the main study analyzed the effects of substitution on nutritional content, organoleptic properties, and product shelf life descriptively. The selected formula was F2, which was further compared with F0 in in vitro protein digestibility analysis (INFOGEST), nutrient contribution to AKG and ALG, production cost, and selling price. The results showed that substitution significantly affected ash, protein, carbohydrate, and organoleptic properties. Increasing substitution raised protein and moisture content while reducing carbohydrate and fat. Formula F2 contained 32.21% moisture, 1.15% ash, 7.03% protein, 9.49% fat, 50.19% carbohydrate, and 70.00% protein digestibility, contributing 4.9–5.4% to female adolescents RDA. The product had a shelf life of three days at room temperature and three weeks under refrigeration, with a selling price of Rp3,500 per 35 g cake.