Update Artikelilmiah: 35343

ANNISA INAS ARIYANTI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang: Prevalensi tekanan darah tinggi (hipertensi) di Indonesia mengalami peningkatan. Salah satu anjuran diet yang baik bagi penderita hipertensi adalah Dietary Approaches to Stop Hypertension (DASH). Diet DASH direkomendasikan oleh American Heart Association dan National Heart Lung and Blood Institute untuk menjaga tekanan darah dan melindungi kesehatan jantung. Berbagai inovasi produk telah dikembangkan sebagai selingan pendukung implementasi diet DASH, salah satunya food bar. Bahan pangan yang berpotensi sebagai ingredient adalah pisang raja, oat, dan tepung bayam. Ketiga bahan tersebut selain mengandung serat dan kalium yang tinggi, juga rendah natrium, sehingga baik untuk kesehatan jantung. Penelitian ini bertujuan untuk mengetahui formulasi food bar yang memiliki karakteristik sensori dan kandungan serat tinggi.

Metodologi: Penelitian ini merupakan studi eksperimental non faktorial dengan menggunakan rancangan acak kelompok (RAK). Perlakuan yang dicoba yaitu proporsi pisang raja : tepung komposit (oat : tepung bayam = 1 : 3) terdiri dari 4 formula: P1 (90%:10%), P2 (85%:15%), P3 (80%:20%), dan P4 (75%:25%). Analisis pengaruh proporsi food bar terhadap uji hedonik dan mutu hedonik menggunakan uji Friedman Test, kemudian dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Pengaruh proporsi food bar terhadap serat pangan dianalisis menggunakan uji Anova dan dilanjutkan dengan uji uji Duncan Multiple Range Test (DMRT). Formula terbaik ditentukan berdasarkan Indeks Efektivitas.

Hasil Penelitian: Proporsi pisang raja dengan tepung komposit berpengaruh nyata terhadap hedonik (rasa, aroma, flavor, keseluruhan) dan mutu hedonik (mutu tekstur, mutu warna, mutu rasa, mutu aroma, mutu flavor). Kadar serat tertinggi terdapat pada produk formula P4 yang (proporsi pisang raja : tepung komposit = 75% : 25%) dengan kadar 3,8 g/100 g, sedangkan kadar serat pangan terendah yaitu pada food bar formula P1 (proporsi pisang raja : tepung komposit = 90% : 10%) adalah 1,57 g/100 g.

Kesimpulan: Semakin tinggi jumlah tepung komposit dapat menurunkan nilai sensori food bar. Meskipun demikian, semakin tinggi jumlah tepung komposit, maka semakin tinggi kandungan serat pangan dalam food bar. Hasil analisis formula terbaik adalah P1. Selanjutnya, untuk memenuhi kebutuhan serat pangan harian yang diperoleh dari makanan selingan food bar P1 yaitu 2,5 = 3 potong/hari.

Kata Kunci: Food bar, makanan selingan, diet DASH, hipertensi

Abtrak (Bhs. Inggris)

Background: The prevalence of high blood pressure (hypertension) in Indonesia has increased. One of the best dietary recommendations for people with hypertension is Dietary Approaches to Stop Hypertension (DASH). The DASH diet is recommended by the American Heart Association and the National Heart Lung and Blood Institute to maintain blood pressure and protect heart health. Various product innovations have been developed as an interlude to support the implementation of the DASH diet, one of them is a food bar. Potential ingredients that support the diet are banana, oats, and spinach flour. In addition to containing high fiber and potassium, these three ingredients are also low in sodium, so they are good for heart health. This study aims to determine the formulation of a food bar that has sensory characteristics and high fiber content.

Methodology: This is a non-factorial experimental study using a randomized block design (RAK). The treatment that was tried was the proportion of banana : composite flour (oat : spinach flour = 1: 3) consisting of 4 formulas: P1 (90%:10%), P2 (85%:15%), P3 (80%:20%) , and P4 (75%:25%). The effect of the proportion of food bars on the hedonic test and hedonic quality was analyzed using Friedman Test and continued with the Duncan Multiple Range Test (DMRT). The effect of the proportion of food bars on dietary fiber was analyzed using the Anova test and continued with the Duncan Multiple Range Test (DMRT) test. The best formula is determined based on the Effectiveness Index.

Research Result: The proportion of banana with composite flour has a significant effect on the results of hedonic variables (taste, aroma, flavor, overall) and hedonic quality (texture quality, color quality, taste quality, aroma quality, flavor quality). The highest fiber content was found in the product formula P4 (proportion of banana : composite flour = 75%: 25%) with a value of 3.8g/100 g, while the lowest food fiber content was in the food bar formula P1 (proportion of banana : composite flour). = 90% : 10%) is 1.57g/100g.

Conclusion: The higher amount of composite flour, the lower sensory value of the food bar. However, the higher amount of composite flour, the higher dietary fiber content in the food bar. The result of best formula analysis is P1. Furthermore, to fulfill the daily dietary fiber needs obtained from the P1 food bar should be consumed 2.5 = 3 pieces/day.

Keywords: Food bar, snack, DASH diet, hypertension

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