Proximate Analysis, Dietary Fiber, and Organoleptic Test of Yacon Tuber (Smallanthus sonchifolius) Analog Rice with Soybean Isolate Substitution

Abstract

English

Background: Yacon tubers are one of the tubers not widely cultivated in Indonesia, and have a low-calorie fructooligosaccharide content that has the potential to support obesity prevention. Soy protein isolate is also known to contain isoflavones that can help lower cholesterol levels. The potential of these two ingredients encourages the development of functional food-based analogue rice. Objective: To examine the effect of different treatments of several yacon tuber-based analogue rice formulas with soy isolate substitution on their nutritional content and hedonic characteristics. Methods: The experimental study used a Completely Randomized Design (CRD) with four soybean isolate substitution formulations and two replications. The variables measured included proximate variables (water, ash, protein, fat, carbohydrate), total dietary fiber, and organoleptic tests (color, aroma, and texture) using a hedonic test by 28 semi-trained panelists. Proximate data were analyzed using One-Way ANOVA and Duncan’s test, while hedonic data were analyzed using the Kruskal-Wallis and Mann-Whitney tests. Results: There were significant differences in nutritional content and hedonic assessment between formulations. Formulation F2 received the highest preference for colour and texture, while F3 received the highest preference for aroma. Nutritionally, formulation F4 showed the most superior composition, especially in terms of total dietary fibre content, which was higher than that of commercial rice. Conclusions: Formula F2 was the best in terms of acceptability to panelists, while formula F4 was the best in terms of nutrition, particularly its fibre content.

Indonesian

Latar Belakang: Umbi yakon merupakan salah satu umbi yang belum banyak dibudidayakan di Indonesia, yang memiliki kandungan fruktooligosakarida berkalori rendah yang berpotensi mendukung pencegahan obesitas. Isolat protein kedelai juga diketahui mengandung isoflavon yang dapat membantu menurunkan kadar kolesterol. Potensi kedua bahan ini mendorong pengembangan beras analog berbasis pangan fungsional. Tujuan: Mengkaji pengaruh perbedaan perlakuan beberapa formula beras analog berbahan umbi yakon dengan substitusi isolat kedelai terhadap kandungan gizi dan karakteristik hedoniknya. Metode: Penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan empat formulasi substitusi isolat kedelai dan dua ulangan. Variabel yang diukur meliputi analisis proksimat (air, abu, protein, lemak, karbohidrat), serat pangan total, serta uji organoleptik (warna, aroma, dan tekstur) menggunakan uji hedonik oleh 28 panelis semi-terlatih. Data proksimat dianalisis menggunakan One Way ANOVA dan uji Duncan, sedangkan data hedonik dianalisis menggunakan uji Kruskal-Wallis dan Mann-Whitney. Hasil: Terdapat perbedaan signifikan pada kandungan gizi dan penilaian hedonik antarformula. Formula F2 memperoleh kesukaan tertinggi untuk warna dan tekstur, sementara aroma tertinggi terdapat pada F3. Secara gizi, formula F4 menunjukkan komposisi paling unggul, terutama kandungan serat pangan total yang lebih tinggi dibandingkan beras komersial. Kesimpulan: Formula F2 menjadi pilihan terbaik dari sisi akseptabilitas panelis, sedangkan formula F4 merupakan formula paling unggul dari aspek gizi, khususnya kandungan seratnya.

Keywords

• Beras Analog
• Hedonik
• Proksimat
• Yakon
• Analog Rice
• Hedonic
• Proximate
• Yacon