Uji Daya Terima dan Kandungan Gizi Makro Sereal Berbasis Tepung Sukun dan Tambahan Tempe sebagai PMT Ibu Hamil KEK

Abstract

Abstrak

Kekurangan Energi Kronis (KEK) pada ibu hamil merupakan masalah gizi yang memerlukan intervensi melalui pemberian makanan tambahan (PMT) yang bergizi dan dapat diterima sasaran. Pemanfaatan pangan lokal berupa tepung sukun dan tempe berpotensi menghasilkan produk sereal sebagai alternatif PMT. Penelitian ini bertujuan menganalisis daya terima dan kandungan gizi makro sereal berbasis tepung sukun dengan penambahan tempe serta menentukan formulasi terpilih. Penelitian eksperimental menggunakan Rancangan Acak Lengkap dengan tiga formulasi, yaitu F1 (60% tepung sukun:40% tempe), F2 (50%:50%), dan F3 (40%:60%), dengan dua kali pengulangan. Uji daya terima melibatkan 25 panelis tidak terlatih yang merupakan ibu hamil menggunakan skala hedonik. Analisis organoleptik dilakukan menggunakan uji Kruskal-Wallis dan dilanjutkan Mann-Whitney apabila terdapat perbedaan. Kandungan protein, lemak, dan karbohidrat dianalisis secara laboratoris dan dibandingkan menggunakan One Way ANOVA serta uji Duncan. F2 merupakan formulasi dengan penerimaan terbaik. Nilai rata-rata warna F1, F2, dan F3 berturut-turut 3,48; 3,16; dan 3,36 (p=0,281). Aroma masing-masing 3,28; 3,80; dan 2,96 (p=0,001), rasa 2,80; 3,80; dan 2,44 (p<0,001), serta tekstur 3,68; 3,48; dan 2,88 (p<0,001). Kandungan protein F1, F2, dan F3 masing-masing 35,017%; 35,861%; dan 34,751% (p=0,979), lemak 19,632%; 32,759%; dan 16,761% (p<0,001), serta karbohidrat 11,599%; 18,846%; dan 19,844% (p=0,013). Formulasi F2 memiliki kandungan protein 35,861%, lemak 32,759%, dan karbohidrat 18,846% per 100 g. Sereal F2 memiliki daya terima paling baik dan berpotensi dikembangkan sebagai PMT berbasis pangan lokal, meskipun diperlukan penelitian lanjutan terkait mutu, keamanan, daya simpan, mikronutrien, dan efektivitas intervensi.

Abstact
Chronic Energy Deficiency (CED) in pregnant women requires nutritional intervention through supplementary food that is nutritious and acceptable. Local food ingredients such as breadfruit flour and tempeh have potential for development into cereal as an alternative supplementary food. This study aimed to analyze the acceptability and macronutrient content of breadfruit flour cereal supplemented with tempeh and to determine the selected formulation. An experimental study with a Completely Randomized Design used three formulations: F1 (60% breadfruit flour:40% tempeh), F2 (50%:50%), and F3 (40%:60%), with two replications. Acceptability was assessed by 25 untrained pregnant-woman panelists using a hedonic scale. Organoleptic data were analyzed using the Kruskal-Wallis test followed by Mann-Whitney when significant. Protein, fat, and carbohydrate were laboratory-analyzed and compared using One Way ANOVA followed by Duncan's test. F2 showed the best overall acceptability. Mean color scores for F1, F2, and F3 were 3.48, 3.16, and 3.36 (p=0.281), respectively. Aroma scores were 3.28, 3.80, and 2.96 (p=0.001), taste scores were 2.80, 3.80, and 2.44 (p<0.001), and texture scores were 3.68, 3.48, and 2.88 (p<0.001). Protein contents were 35.017%, 35.861%, and 34.751% (p=0.979); fat contents were 19.632%, 32.759%, and 16.761% (p<0.001); and carbohydrate contents were 11.599%, 18.846%, and 19.844% (p=0.013). The selected F2 formulation contained 35.861% protein, 32.759% fat, and 18.846% carbohydrate per 100 g. The F2 formulation had the best acceptability and shows potential for development as local supplementary food, although further research on quality, safety, shelf life, micronutrients, and intervention effectiveness is needed.