Update Artikelilmiah: 41039

SRI NAJIHA

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Abstrak (Bhs. Indonesia)

Latar belakang: Obesitas berkontribusi meningkatkan penyakit degeneratif. Makanan tinggi lemak, stress oksidatif dan disbiosis usus berdampak terhadap peningkatan prevalensi dan komplikasi pada obesitas. Penelitian ini bertujuan mengetahui pengaruh ubi jalar ungu, kecambah kedelai, dan inulin terhadap kadar total fenolik (KTFe), air, abu, protein, lemak, karbohidrat, dan melting time, serta menentukan formula terbaik dan takaran saji es krim sinbiotik Susu Kecambah Kedelai dan Ubi Jalar Ungu (Soybiu) sebagai makanan fungsional untuk obesitas.

Metodologi: Penelitian eksperimental Rancangan Acak Kelompok (RAK) 2 faktor; proporsi susu kecambah kedelai – ekstrak ubi jalar ungu (80:20, 70:30, 60:40) dan inulin (4%, 5%, 6%). Setiap formula diuji KTFe, air, abu, protein, lemak, karbohidrat, dan melting time, selanjutnya ditentukan formula terbaik dan serving size.

Hasil Penelitian: Ubi jalar ungu meningkatkan KTFe, karbohidrat, abu, dan memperbaiki melting time. Kecambah kedelai meningkatkan kadar protein, lemak, dan air. Inulin tidak berpengaruh terhadap semua variabel. Kombinasi perlakuan berpengaruh terhadap semua variabel. Formula terbaik yaitu susu kecambah kedelai – ekstrak ubi jalar ungu 80:20 dan inulin 6% mengandung 1193,40 mg GAE/100 g fenolik, 11,48 g protein, 3,44 g lemak, 28,18 g karbohidrat, 0,76 g abu, dan 78,07% air per takaran saji (200 g), serta melting time 18,14 menit.

Kesimpulan: Es krim sinbiotik Soybiu berpotensi menjadi makanan fungsional untuk obesitas.

Abtrak (Bhs. Inggris)

Background: Obesity contributes to the development of degenerative diseases. High-fat diets, oxidative stress, and intestinal dysbiosis contribute to obesity’s prevalence and complications. This study aims to determine the effect of purple sweet potato, soybean sprouts, and inulin on total phenolic content (TPC), water, ash, protein, fat, carbohydrates, melting time, the best formula, and serving size of synbiotic ice cream Soybean sprout milk and Purple Sweet Potato (Soybiu) as a functional food for obesity.

Methods: Randomized Block Design (RBD) experimental research with 2 factors; proportions of soybean sprout milk – purple sweet potato extract (80:20, 70:30, 60:40) and inulin (4%, 5%, 6%). Each formula was tested for TPC, water, ash, protein, fat, carbohydrates, and melting time, then the best formula and serving size were determined.

Results: Purple sweet potato increased the TPC, carbohydrates, ash, and improved melting time. Soybean sprouts increase protein, fat, and water levels. Inulin has no effect on all variables. Treatment combinations affect all variables. The best formula is soybean sprout milk – purple sweet potato extract 80:20 and 6% inulin, containing 1193.40 mg GAE/100 g phenolic, 11.48 g protein, 3.44 g fat, 28.18 g carbohydrates, 0.76 g ash, and 78.07% water per serving size (200 g), and 18.14 men melting times.
 
Conclusion: Soybiu synbiotic ice cream has the potential to become a functional food for obesity.

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