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ADINDA RAYA HUMANIORA

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Abstrak (Bhs. Indonesia)

Konstipasi sering terjadi pada lansia dan salah satu faktor risikonya adalah rendahnya konsumsi serat. Pengembangan snack alternatif sumber serat dan bertekstur lembut diperlukan untuk mendukung konsumsi serat lansia. Penelitian ini mengembangkan bolu kukus berbahan baku tepung bekatul, tepung gatot singkong, dan sukade pepaya sebagai snack alternatif sumber serat bagi lansia dengan konstipasi. Penelitian menggunakan RAK faktorial dengan dua faktor, yaitu proporsi tepung bekatul, tepung gatot singkong, tepung terigu (50:30:20, 40:40:20, 30:50:20) dan penambahan sukade pepaya (10%, 20%). Variabel yang diukur meliputi serat kasar, daya kembang, dan mutu hedonik. Data serat kasar dianalisis dengan uji Kruskal-Wallis, daya kembang dengan uji one-way ANOVA, mutu hedonik dengan uji Friedman. Formula terbaik ditentukan dengan indeks efektivitas kemudian ditentukan serving size-nya. Proporsi tepung bekatul dan tepung gatot singkong memengaruhi serat kasar (p=0,027), daya kembang (p=0,016), warna (p=0,000), tekstur (p=0,001), rasa (p=0,034), dan keseluruhan (p=0,017). Penambahan sukade pepaya tidak memengaruhi serat kasar, daya kembang, dan mutu hedonik. Interaksi keduanya tidak memengaruhi serat kasar (p=0,135), daya kembang (p=0,133), aroma (p=0,582), rasa (p=0,290), tetapi memengaruhi warna (p=0,000), tekstur (p=0,000), dan keseluruhan (p=0,032). Formula terbaik yaitu proprosi tepung bekatul, gatot singkong, terigu 50:30:20 dan penambahan sukade 10% dengan kandungan serat pangan 5,02 g/100 g. Serving size bolu sebesar 59 g atau 1 buah. Bolu kukus dengan proporsi tepung bekatul dan tepung gatot singkong serta penambahan sukade pepaya berpotensi menjadi snack sumber serat yang dapat mendukung konsumsi serat lansia dengan konstipasi.

Abtrak (Bhs. Inggris)

Constipation is a common health concern among the eldrly with inadequate dietary fiber intake as one of its major risk factors. Developing a fiber-rich snack with a soft texture may facilitate aduquate dietary fiber intake of the elderly. Therefore, this study aimed to develop a steamed sponge cake formulated with rice bran flour, gatot cassava flour, and candied papaya as an alternative fiber-rich snack for elderly individuals with constipation. This study used a factorial randomized block design with two factors: the proportion of rice bran flour, gatot cassava flour, wheat flour (50:30:20, 40:40:20, 30:50:20) and the addition of candied papaya (10%, 20%). The evaluated parameters included crude fiber content, volume expansion, and hedonic quality. Crude fiber data were analyzed using the Kruskal-Wallis test, volume expansion data using one-way ANOVA, and hedonic quality data using the Friedman Test. The best formula was determined using the effectiveness index method, followed by the determination of its serving size.The proportion of rice bran and gatot cassava flour significantly affected crude fiber content (p=0,027), volume expansion (p=0,016), color (p=0,000), texture (p=0,001), taste (p=0,034), and overall acceptability (p=0,017). In contrast, the addition of candied papaya had no significant effect on crude fiber content, volume expansion, or hedonic quality. The interaction between two factors had no significant effect on crude fiber content (p=0,135), volume expansion (p=0,133), aroma (p=0,582), taste (p=0,290), however, their interaction significantly affected color (p=0,000), texture (p=0,000), and overall acceptability (p=0,032). The best formula consisted of a rice bran flour, gatot cassava flour, and wheat flour ratio of 50:30:20 with 10% candied papaya addition, providing 5,02 g of dietary fiber per 100 g. The recommended seriving size was 59 g or one steamed sponge cake. Steamed sponge cake formulated with rice bran flour, gatot cassava flour, candied papaya has the potential to serve as a fiber-rich snack that supports adequate daily fiber intake among the elderly with constipation.

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