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KUS DEA NURFAIDA PRASTIWI

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Abstrak (Bhs. Indonesia)

Latar Belakang: Kekurangan energi kronis (KEK) pada ibu hamil masih menjadi masalah gizi di Indonesia dan berisiko meningkatkan gangguan kesehatan ibu maupun janin. Pengembangan pangan padat gizi berbahan lokal diperlukan sebagai alternatif makanan selingan bagi ibu hamil berisiko KEK. Penelitian ini bertujuan menganalisis pengaruh proporsi tepung ikan teri nasi segar, tepung sukun, dan presentase tepung kelapa terhadap kandungan gizi dan karakteristik sensori hedonik crackers serta menentukan formula terbaik.
Metodologi: Penelitian menggunakan Rancangan Acak Kelompok faktorial dengan 2  faktor yaitu proporsi tepung ikan teri:tepung sukun:tepung terigu (10:40:50; 20:30:50; 30:20:50) dan presentase tepung kelapa (10% dan 20%). Analisis meliputi kadar protein, lemak, abu, air, karbohidrat by difference, dan uji sensori hedonik.
Hasil Penelitian: Variasi proporsi tepung ikan teri : tepung sukun  meningkatkan kadar protein total dan karbohidrat by difference (p=0,000) serta fluktuatif pada penerimaan sensori tekstur, keseluruhan (p=0,000), aroma (p=0,001), dan rasa (p=0,042). Presentase tepung kelapa meningkatkan kadar lemak (p=0,013). Interaksi kedua perlakuan meningkatkan penerimaan sensori warna, tekstur, keseluruhan (p=0,000), aroma (p=0,002), dan rasa (p=0,001). Formula terbaik yaitu perlakuan P3K2 dengan proporsi tepung ikan teri, tepung sukun, dan tepung terigu 30:20:50, serta presentase tepung kelapa 20% mengandung protein, lemak, karbohidrat, dan serat berturut-turut 15,8 g, 28,3 g, 48,1 g dan 13,03/100 g, dan serving size crackers sebanyak 72 g atau sekitar 4 keping (20g per keping) untuk ibu hamil KEK.
Kesimpulan: Crackers tepung ikan teri nasi tepung sukun dengan presentase tepung kelapa berpotensi menjadi snack alternatif ibu hamil beresiko KEK.
Kata Kunci: crackers, tepung ikan teri, tepung kelapa, tepung sukun, proksimat, serat

Abtrak (Bhs. Inggris)

Background: Chronic energy deficiency (CED) among pregnant women remains a significant nutritional problem in Indonesia and increases the risk of adverse maternal and fetal health outcomes. The development of nutrient-dense snacks based on locally available food ingredients is needed as an alternative supplementary food for pregnant women at risk of CED. This study aimed to analyze the effects of different proportions of fresh anchovy flour, breadfruit flour, and coconut flour percentage on the nutritional composition and hedonic sensory characteristics of crackers, as well as to determine the best formulation.
Methods: This study employed a factorial Randomized Complete Block Design with two factors: the proportion of fresh anchovy flour, breadfruit flour, and wheat flour (10:40:50; 20:30:50; and 30:20:50), and the percentage of coconut flour (10% and 20%). The analyses included protein, fat, ash, moisture, carbohydrate (by difference), and hedonic sensory evaluation.
Results: Variations in the proportion of fresh anchovy flour and breadfruit flour significantly increased protein and carbohydrate (by difference) contents (p=0.000) and significantly affected the sensory acceptance of color, texture, and overall acceptability (p=0.000), aroma (p=0.001), and taste (p=0.042). The percentage of coconut flour significantly increased fat content (p=0.013). A significant interaction between the two factors was observed for sensory acceptance of color, texture, overall acceptability (p=0.000), aroma (p=0.002), and taste (p=0.001). The best formulation was P3K2, consisting of fresh anchovy flour, breadfruit flour, and wheat flour in a ratio of 30:20:50 with 20% coconut flour. This formulation contained 15.8 g protein, 28.3 g fat, 48.1 g carbohydrate, and 13.03 g dietary fiber per 100 g. The recommended serving size for pregnant women at risk of CED was 72 g of crackers, equivalent to approximately four crackers (20 g per cracker).
Conclusion: Crackers made from fresh anchovy flour, breadfruit flour, and coconut flour have the potential to serve as an alternative nutrient-dense snack for pregnant women at risk of chronic energy deficiency.
Keywords: breadfruit flour, crackers, coconut flour, fresh anchovy flour, proximate composition, dietary fiber

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