DAYA TERIMA FORMULASI MINUMAN BERBAHAN KEDELAI DAN LABU KUNING - Liestyaningsih, Chori’ah; Maryanto, Sugeng; Purbowati (JURNAL GIZI DAN KESEHATAN, 2018)
Background: Functionalfood is food or drinks that contains ingredients that can improve health status and prevent certain diseases as well as acceptable in knowledge. Some functional foods high in antioxidants are soy and pumpkin. Objectives :The research aimed to describe the acceptability, nutritional value and antioxidant activity of soybean based and pumpkin. Methods: This research used experimental design of randomized complete design approach with one factor. The samplestested were formulations of 1 (25% soybeans + 75% pumpkin), formulation 2(50% soybeans + 50% pumpkin), and formulation 3 (75% soybeans + 25% pumpkin). Data analysis was a descriptive analysis of percentages and descriptive analysis statistic frequency. Results :Accaptability from the three formulations obtained the highest results formulation 1 : 78.59% the category is likes, then formulation 2 : 69.69% the category is likes, and the lowest formulation 3 : 51.75% category is neutral. Nutritional analysisiresults were known in the formulations 1 contains carbohydrates lavels were 9.35%, dieatary fiber was 3.50% and asl was 3.89% which was bigger while the formulation 3 had protein was 4.65%, fat 2.81%, and water 36.32% which was higher. While the total highest energy was on on formulation 2 was 69.71 kcal/100 grams. The highest antioxidant activity was in formulation 1: 22.408%, then the formulation 2 : 20.201%, and the lowest is formulation 3: 19.766%. Conclusion : Third formulation of drinks made from soy and pumpkin can be accepted. Nutrient content on the levels of carbohydrates, fiber, and highest asl is in formulation 1, levels of protein, fat, and water at the highest is in formulation 3, and the greatest total energy is in formulation 2, whereas the highest antioxidant activityis informulation1. Abstrak : Latar Belakang: Pangan fungsional merupakan makanan atau minuman yang mengandung bahan-bahan yang dapat meningkatkan status kesehatan dan mencegah penyakit tertentu serta dapat diterima secara sensori. Beberapa pangan fungsional tinggi antioksidan adalah kedelai dan labu kuning. Tujuan Penelitian: Penelitian ini bertujuan untuk mendeskripsikan daya terima, nilai gizi dan aktivitas antioksidan formulasi minuman berbahan kedelai dan labu kuning. Metode : Penelitian ini menggunakan desain eksperimental dengan pendekatan rancangan acak lengkap satu faktor. Sampel yang diuji coba adalah formulasi 1 (kedelai 25% + labu kuning 75%), formulasi 2 (kedelai 50% + labu kuning 50%), dan formulasi 3 (kedelai 75% + labu kuning 25%). Analisis data yang digunakan adalah analisis deskriptif persentase dan analisis deskriptif statistik frekuensi. Hasil : Daya terima dari tiga formulasi diperoleh hasil tertinggi formulasi 1 : 78,59% suka, lalu formulasi 2 : 69,69% suka, dan terendah formulasi 3 : 51,75% netral. Kandungan nilai gizi dari formulasi 1 memiliki kadar karbohidrat 9,35%, serat kasar 3,50% dan abu 3,89% lebih besar dan formulasi 3 memiliki kadar protein yaitu 4,65%, lemak 2,81%, dan air 36,32% lebih tinggi. Dengan total energi tertinggi pada formulasi 2 : 69,71 kkal/100 gram. Aktivitas antioksidan tertinggi formulasi 1 : 22,408%, lalu formulasi 2 : 20,201%, dan terendah formulasi 3 : 19,766%. Simpulan : Ketiga formulasi minuman berbahan kedelai dan labu kuning dapat diterima. Kandungan gizi pada kadar karbohidrat, serat kasar, dan abu tertinggi pada formulasi 1, kadar protein, lemak, dan air tertinggi pada formulasi 3, dan total energi terbesar pada formulasi 2, sedangkan akvitas antioksidan tertinggi pada formulasi 1.