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KHOIRUNNISA RAHMANIA PUTRI

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Abstrak (Bhs. Indonesia)

Latar Belakang: Osteoporosis adalah penyakit yang ditandai oleh penurunan massa dan kepadatan tulang sehingga meningkatkan risiko patah tulang. Mi basah merupakan pangan yang digemari masyarakat. Udang mengandung kalsium (760 mg) dan protein (62,6 g) yang tinggi, daun semanggi kering (Marsilea crenata) memiliki kandungan kalsium (98 mg), protein (4,4 g), dan mengandung fitoestrogen yang berpotensi mencegah osteoporosis. Penelitian ini bertujuan untuk memformulasikan tepung ebi dan daun semanggi sebagai pencegahan osteoporosis.

Metode: Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) non faktorial dengan enam formulasi perbandingan tepung terigu, tepung ebi, dan daun semanggi, yaitu P0 (100:0:0), P1 (40:60:0), P2 (40:50:10), P3 (40:40:20), P4 (40:30:30), P5 (40:20:40). Parameter yang diuji meliputi kadar kalsium (metode Titrasi), protein (metode Kjedahl) dan uji sensoris hedonik (warna, rasa, aroma, tekstur). Data dianalisis secara univariat dan secara bivariat menggunakan uji One Way ANOVA dan Kruskal–Wallis sesuai distribusi data. Penentuan formula terbaik dilakukan menggunakan metode indeks efektifitas de Garmo.

Hasil: Terdapat perbedaan yang bermakna antar formula terhadap kadar kalsium, protein, serta skor hedonik warna, rasa, dan tekstur (P-value < 0,05), sedangkan aroma tidak berbeda nyata (P-value > 0,05). Formula terbaik adalah P1 (ebi:daun semanggi, 60:0) dengan kadar kalsium 454,56 mg/100 g, protein 19,76 g/100 g, lemak 1,76%, karbohidrat 33,28%, energi 214 kkal, kadar air 45,64%, dan kadar abu 1,16%, dengan skor hedonik kategori suka hingga sangat suka.

Kesimpulan: Perbedaan formulasi tepung ebi dan daun semanggi memengaruhi kadar kalsium, protein, serta karakteristik sensoris mi basah. Formula P1 terbaik dengan serving size 219 g dapat memenuhi 99,5% kebutuhan kalsium dan 72% protein harian, sehingga berpotensi sebagai pencegahan osteoporosis.

Abtrak (Bhs. Inggris)

Background: Osteoporosis is a disease characterized by decreased bone mass and bone mineral density, resulting in an increased risk of fractures. Wet noodles are a popular food among the public. Dried shrimp contains high levels of calcium (760 mg) and protein (62.6 g), while dried clover leaves (Marsilea crenata) contain calcium (98 mg), protein (4.4 g), and phytoestrogens that have the potential to prevent osteoporosis. This study aimed to formulate wet noodles substituted with dried shrimp powder and dried clover leaf powder for osteoporosis prevention.

Method: This study employed a non-factorial Randomized Complete Block Design (RCBD) with six formulations based on the proportion of wheat flour, dried shrimp powder, and dried clover leaf powder: P0 (100:0:0), P1 (40:60:0), P2 (40:50:10), P3 (40:40:20), P4 (40:30:30), and P5 (40:20:40). The parameters analyzed included calcium content (titrimetric method), protein content (Kjeldahl method), and hedonic sensory evaluation (color, taste, aroma, and texture). Data were analyzed using univariate analysis and bivariate analysis with One-Way ANOVA and Kruskal–Wallis tests according to data distribution. The best formulation was determined using the De Garmo effectiveness index method.

Results: Significant differences were observed among the formulations in calcium content, protein content, and hedonic scores for color, taste, and texture (p < 0.05), whereas no significant difference was found in aroma (p > 0.05). The best formulation was P1 (dried shrimp powder:dried clover leaf powder = 60:0), containing 454.56 mg/100 g calcium, 19.76 g/100 g protein, 1.76% fat, 33.28% carbohydrates, 214 kcal of energy, 45.64% moisture, and 1.16% ash, with hedonic scores ranging from "liked" to "strongly liked.".

Conclusion: The substitution of dried shrimp powder and dried clover leaf powder significantly affect the calcium content, protein content, and sensory characteristics of wet noodles. The P1 formulation was identified as the best formulation. A serving size of 219 g can provide 99,5% of the recommended calcium intake and 72% of the recommended protein intake for a daily snack, indicating its potential for osteoporosis prevention.

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