Artikel Ilmiah : I1D022067 a.n. DYSA VANIA AURELIA
| NIM | I1D022067 |
|---|---|
| Namamhs | DYSA VANIA AURELIA |
| Judul Artikel | Proporsi Ubi Jalar Ungu dan Tepung Tempe Kedelai Hitam Terhadap Serat Kasar, Protein, dan Hedonik Mi Kering Sebagai Alternatif Pangan Bagi Diabetes Melitus Tipe 2 |
| Abstrak (Bhs. Indonesia) | Latar Belakang: Penderita Diabetes Melitus Tipe 2 memerlukan asupan tinggi serat dan protein untuk mengendalikan kadar glukosa darah. Ubi jalar ungu dan tepung tempe kedelai hitam merupakan bahan pangan lokal yang berpotensi meningkatkan kandungan serat dan protein pada mi kering. Penelitian ini bertujuan mengetahui pengaruh proporsi kedua bahan tersebut terhadap kadar serat kasar, protein, hedonik, formula terbaik, serta serving size mi kering bagi penderita DMT-2. Metodologi: Penelitian menggunakan Rancangan Acak Kelompok non faktorial dengan satu faktor perlakuan, yaitu proporsi ubi jalar ungu kukus dan tepung tempe kedelai hitam (2:1, 1:1, 1:2), dengan sembilan kali ulangan. Mi kering dianalisis kadar serat kasar dan protein, serta diuji hedonik (rasa, warna, tekstur, aroma, keseluruhan) pada 55 panelis tidak terlatih. Data serat kasar dan protein dianalisis dengan One Way ANOVA, sedangkan data hedonik dengan uji Friedman dan Wilcoxon. Formula terbaik ditentukan menggunakan metode indeks efektivitas De Garmo. Hasil Penelitian: Proporsi kedua bahan berpengaruh signifikan terhadap kadar serat kasar, protein, dan seluruh atribut hedonik (p < 0,05). Kadar serat kasar tertinggi diperoleh pada P1 (2:1) sebesar 30,83%, sedangkan kadar protein tertinggi pada P3 (1:2) sebesar 22,48%. Formula terbaik yaitu P1 (2:1) dengan kadar air 8,86%; protein 15,99%; abu 1,84%; serat kasar 30,83%; dan serat pangan 8,25%. Mi kering formula terbaik pada penelitian ini memenuhi persyaratan mutu SNI dengan kadar air 8,86%, protein 15,99%, dan abu 1,84%. Kesimpulan: Mi kering ubi jalar ungu dan tepung tempe kedelai hitam berpotensi menjadi alternatif pangan fungsional tinggi serat dan protein bagi penderita DMT-2, dengan serving size 91 gram. Kata Kunci: Diabetes Melitus Tipe 2, Mi Kering, Protein dan Serat Kasar, Tepung Tempe Kedelai Hitam, Ubi Jalar Ungu. |
| Abtrak (Bhs. Inggris) | Background: People with T2DM require a high intake of fiber and protein to control blood glucose levels. Purple sweet potato and black soybean tempeh flour are local ingredients with the potential to increase the fiber and protein content of dried noodles. This study aimed to determine the effect of their proportion on crude fiber, protein, hedonic, best formula, and serving size for T2DM. Methods: This experimental study used a non-factorial Randomized Block Design with one factor, the proportion of steamed purple sweet potato to black soybean tempeh flour (2:1, 1:1, 1:2), with nine replications. Crude fiber (gravimetric method) and protein (Kjeldahl method) were analyzed, and a hedonic test (taste, color, texture, aroma, overall) was conducted on 55 untrained panelists. Crude fiber and protein data were analyzed by One Way ANOVA; hedonic data by Friedman and Wilcoxon tests. The best formula was determined using the De Garmo effectiveness index. Results: The proportion of the two ingredients significantly affected crude fiber, protein, and all hedonic attributes (p<0.05). The highest crude fiber was in P1 (2:1) at 30.83%, and the highest protein was in P3 (1:2) at 22.48%. The best formula, P1 (2:1), had 8.86% moisture, 15,99% protein, 1.84% ash, 30.83% crude fiber, and 8.25% dietary fiber. The best formula met the SNI quality standard, with 8.86% moisture, 15.99% protein, and 1.84% ash. Conclusion: Dried noodles from purple sweet potato and black soybean tempeh flour have potential as a high-fiber, high-protein functional food for T2DM, with a serving size of 91 grams. Keywords: Black Soybean Tempeh Flour, Crude Fiber and Protein, Dried Noodles, Purple Sweet Potato, Type 2 Diabetes Mellitus |
| Kata kunci | Diabetes Melitus Tipe 2, Mi Kering, Protein dan Serat Kasar, Tepung Tempe Kedelai Hitam, Ubi Jalar Ungu. |
| Pembimbing 1 | Gumintang Ratna Ramadhan, S.TP., M.Si. |
| Pembimbing 2 | Kifayati Rosiyanti Dewi, S.TP., M.Si. |
| Pembimbing 3 | |
| Tahun | 2026 |
| Jumlah Halaman | 90 |
| Tgl. Entri | 2026-08-21 12:16:49.120043 |