Pengembangan Selai Kacang dengan Substitusi Kacang Bogor

Abstract

Selai kacang umumnya dibuat dari kacang tanah yang memiliki kadar lemak tinggi (46–49%). Kacang bogor (Vigna subterranea L.) berpotensi sebagai bahan substitusi karena kandungan lemaknya yang lebih rendah (5–7%). Penelitian ini bertujuan untuk mengetahui pengaruh substitusi kacang bogor terhadap kadar lemak, kadar protein, tingkat penerimaan konsumen, serta formulasi terbaik substitusi kacang bogor pada produk selai kacang. Penelitian menggunakan rancangan acak lengkap satu faktor dengan lima taraf substitusi (0%, 15%, 30%, 45%, 60%). Kadar lemak dianalisis dengan metode Soxhlet, protein dengan metode Kjeldahl, dan penerimaan sensori melalui uji hedonik. Hasil menunjukkan substitusi kacang bogor memberikan pengaruh terhadap kadar lemak dan sensori produk. Formulasi terbaik diperoleh pada perlakuan F1 dengan 15% substitusi kacang bogor. Substitusi kacang bogor efektif menurunkan kadar lemak selai kacang sambil mempertahankan mutu sensorinya.

Peanut butter is generally made from peanuts, which have a high fat content (46–49%). Bambara groundnut (Vigna subterranea L.) have the potential to be used as a substitute ingredient due to their lower fat content (5–7%). This study aims to determine the effect of substituting bambara groundnut on fat content, protein content, consumer acceptance, and the best formulation for substituting bambara groundnut in peanut butter products. The study used a completely randomized design with one factor and five levels of substitution (0%, 15%, 30%, 45%, 60%). Fat content was analyzed using the Soxhlet method, protein using the Kjeldahl method, and sensory acceptance through hedonic testing. The results showed that bambara groundnut substitution affected the fat content and sensory properties of the product. The best formulation was obtained in treatment F1 with 15% bambara groundnut substitution. Bambara groundnut substitution effectively reduced the fat content of peanut butter while maintaining its sensory quality.