Pengembangan Olesan Roti Berbahan Ikan Kembung dengan Penambahan Kacang Bogor sebagai Pangan Mengandung Omega-3 dan Antioksidan

Abstract

Coronary heart disease (CHD) is a cardiovascular disease that is the leading cause of death globally with mortality rates expected to increase to 23,3 million by 2030. Nutrient intake is the most important factor in preventing premature death from cardiovascular disease. Mackerel is a high source of omega-3 fatty acids and plays an important role in cardiovascular health. This fish is economically valuable, abundant, easy to find, and affordable for the community. In addition to mackerel, bambara groundnut also contain omega-3, omega-6, and antioxidant compounds that are beneficial for cardiovascular health. Bambara groundnut are a legume crop cultivated by small-scale farmers in Africa, Thailand and Indonesia, with high carbohydrate, protein, fat and fiber content. Its distribution in Indonesia continues to grow, with great potential to be developed as a local food product. Processing such as cooking, roasting, germination, and soaking can reduce anti-nutritional substances and thus increase their nutritional value. Omega-3 fatty acids and antioxidants have cardioprotective properties by reducing the risk of cardiovascular disease and premature death. Increasing omega-3 intake can maintain cardiovascular health and reduce the risk of cardiometabolic diseases. Bread spreads can be defined as products that can be spread on bread, usually used to add flavor or texture to bread. The taste of bread spreads is not only sweet, but can be spicy and savory. Bread spread made from mackerel and bambara groundnut can be used as an alternative food that contains omega-3 for cardiovascular health. The purpose of this study was to develop a bread spread product made from mackerel with the addition of bambara groundnut as a food containing omega-3 and antioxidants, evaluate physical characteristics, analyze the effect of different formulas on acceptability, omega-3 fatty acid levels, antioxidants activity, total phenolics, and total flavonoid. This study used a completely randomized design (CRD). The bread spread formula design is the comparison of the amount of mackerel with bambara groundnut, namely F1 (75: 25), F2 (50: 50), and F3 (25%: 75%). Data processing using Microsoft Excel 2016 and One-Way ANOVA continued by Duncan Multiple Range Test with SPSS version 26. The results of proximate analysis on bread spread products contain moisture, ash, fat, protein, carbohydrate, and energy content respectively, namely 31,57?41,06%, 4,56?5,00%, 28,30?36,24%, 15,84?26,82%, 32,14?51,31%, and 331?358 Kcal. The results of the analysis showed that the treatment of mackerel and bambara groundnut had a significant effect on moisture, protein, and carbohydrate content (p<0.,5), but had no significant effect on ash, fat, and energy content (p>0,05). Physical characteristics test on bread spread products showed that the pH was acidic and had a significant difference between formulas with a range of values of 5,40?5,48. The color of the bread spread was yellowish red with a medium brightness level and there was no significant difference in terms of the color of each formula, except for the brightness level. Bread spread has a different level of hardness in each formula, the more bambara groundnut content, the harder the texture of the product. Emulsion stability was measured based on %TEF (Total Expressible Fluid) which is the percentage of total expressible fluid, with a value range of 0,74% to 1,45%. Overall, the results of the liking test showed that the bread spread product with formula F1 tended to be higher in several sensory attributes such as color, texture, taste, mouthfeel, and spreadability. The color attributes are on a neutral scale, while the texture, taste, mouthfeel, and spreadability are on a scale moderately preferred by the panelists. The aroma and aftertaste attributes tended to be higher in formula F2. The quality of bread spread products based on the liking of sensory attributes on color, aroma, texture, taste, spreadability, mouthfeel, and aftertaste varied across the three formulas. Formula F1 and F3 looked very different graphically, while F2 was in between. The results of bread spread analysis in 100 g of product contained 1,68?2,26 g of omega-3, 0,06?0,07 g of ALA, 0,85?1,51 g of EPA and 0,31?0,55 g of DHA. The different formula ratios had no effect on omega-3, ALA, EPA and DHA content (p>0,05). The bread spread product had bioactive contents such as antioxidant activity of 2,66?4,32 ppm, total phenolic 19,37?27,23 mgGAE/100g, and total flavonoid 1,00?1,17 mgQE/100g. The treatment of the ratio of mackerel and bambara groundnut had no significant effect on antioxidant activity and total flavonoids (p>0,05), but had a significant effect on total phenolics (p<0,05) in bread spread products. Formula F1 with a 75%:25% ratio of smoke mackerel and bambara groundnut flour was chosen as the best formula based on the results of the hedonic preference test, hedonic quality test, ranking test, and analysis of physical characteristics, nutritional content, and bioactive components. The nutritional contribution of 30 g bread spread per serving with the daily recommended dietary allowances (RDA) for adults is 99 kcal of energy (5% RDA), 4,74 g of protein (8% RDA), 6,41 g of fat (11% RDA), 5,68 g of carbohydrate (2% RDA), 504 mg of omega-3 (46% RDA), 18 mg of ALA (2% RDA), 453 mg of EPA (91%), and 165 mg of DHA (33% RDA).