Pengaruh penambahan tepung Sargassum sp. dan Ulva lactuca terhadap penerimaan dan nilai gizi kue kastengel: Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies

Abstrak

Bahasa Indonesia

Rumput laut Sargassum sp. dan Ulva lactuca dikenal memiliki kadar serat pangan yang cukup tinggi. Serat pangan tersebut dapat menyehatkan saluran pencernaan serta membantu mengenyangkan dalam waktu lama. Kue kering kastengel merupakan salah satu camilan yang tinggi kalori sehingga diperlukan tambahan dari bahan lain yang dapat meningkatkan nilai gizinya terutama serat pangan. Tujuan dari penelitian ini adalah untuk menentukan formulasi terbaik penambahan tepung rumput laut Sargassum sp. dan U. lactuca pada kue kering kastengel berdasarkan tingkat kesukaan, nilai gizi proksimat, dan predictive dietary fiber. Penelitian ini menggunakan 4 perlakuan, yaitu P0 sebagai kontrol (tanpa penambahan tepung Sargassum sp. dan U. lactuca), P1 dengan penambahan tepung Sargassum sp. 1,13%, P2 dengan penambahan tepung U. lactuca 1,13% dan P3 dengan penambahan kombinasi tepung Sargassum sp. dan U. lactuca masing-masing sebanyak 0,56%. Parameter yang diuji meliputi uji hedonik, proksimat, dan predictive dietary fiber. Hasil penelitian menunjukkan penambahan tepung Sargassum sp. dan U. lactuca berpengaruh terhadap tingkat kesukaan, nilai proksimat, serta predictive dietary fiber kastengel. Formulasi terbaik pada perlakuan P2 dengan nilai proksimat kadar abu 2,51±0,03%bk, lemak 34,29±0,34%bk, protein 5,89±0,32%bk, karbohidrat 57,31±0,01%bk, predictive dietary fiber 1,65% b/b, serta disukai oleh panelis pada seluruh parameter. Penambahan tepung rumput laut dapat meningkatkan kadar abu, protein dan predictive dietary fiber, namun dapat menurunkan tingkat kesukaan terhadap kue kastengel.

Inggris

Sargassum sp. and Ulva lactuca seaweed are recognized for their elevated concentrations of dietary fiber. This dietary fiber can provide nourishment to the digestive tract and promote a prolonged feeling of fullness. Kaasstengel cookies are calorie-dense snacks; therefore, supplementary ingredients are required to enhance their nutritional content, particularly dietary fiber. The objective of this study was to identify the most effective combination of Sargassum sp. and U. lactuca seaweed flour for kaasstengel cookies, considering their preference level, nutritional value, and predicted dietary fiber content. This study employed four treatments: P0, which served as the control group without the inclusion of Sargassum sp. and U. lactuca flour; P1, which included Sargassum sp. flour at a concentration of 1.13%; P2, which included U. lactuca flour at a concentration of 1.13%; and P3, which included a combination of Sargassum sp. flour and U. lactuca at a concentration of 0.56%. The evaluated characteristics consisted of hedonic, proximate, and predictive tests for dietary fiber. The findings indicated that the inclusion of Sargassum sp. flour and U. lactuca had an impact on the preference level, proximate value, and predictive dietary fiber content of kaasstengels. The optimal formulation in P2 exhibited ash content values of 2.51±0.03%db, fat content of 34.29±0.34%db, protein content of 5.89±0.32%db, carbohydrate content of 57.31±0.01%db, and a predictive dietary fiber content of 1.65% w/w. This formulation was chosen by the panelists for all evaluated parameters. Incorporating kelp flour into the recipe can elevate the amounts of ash, protein, and dietary fiber while diminishing the preference for kaasstengel cookies.

Kata kunci

• dietary fiber
• hedonic
• nutrition
• proximate
• seaweed
• gizi
• hedonik
• proksimat
• rumput laut
• serat pangan