Nilai Daya Terima dan Kandungan Antioksidan pada Kulit Mochi dengan Substitusi Labu Kuning (Cucurbita Moschata) dan Penambahan Pisang Ambon (Musa Paradisiaca Var. Sapientum. L) sebagai Kudapan untuk Lansia
Acceptance Value and Antioxidant Content of Mochi Skin with Substitution of Pumpkin (Cucurbita Moschata) and Addition of Ambon Banana (Musa Paradisiaca Var. Sapientum. L) as a Snack for the Elderly
Latar Belakang: Lansia memiliki resiko penyakit degeneratif seperti stroke, hipertensi, jantung koroner dan lainnya. Lansia mengalami penurunan kemampuan makan karena perubahan fisiologis, sehingga pembuatan snack padat gizi diperlukan untuk mengatasi hal tersebut. Mochi adalah kudapan semi basah yang dikenal masyarakat. Kulit mochi dengan substitusi labu kuning dan penambahan pisang ambon ditujukan sebagai kudapan sumber antioksidan alami (vitamin A & C) dalam mengatasi permasalahan penyakit degeneratif.
Tujuan: Mengetahui nilai daya terima dan kandungan nutrisi kulit mochi dengan substitusi labu kuning (Cucurbita Moschata) dan penambahan pisang ambon (Musa Paradisiaca Var. Sapientum.L).
Metode: Jenis penelitian merupakan eksperimental murni dengan rancangan acak kelompok 3 perlakuan modifikasi substisusi puree labu kuning dengan persentase 30%, 40%, 50% serta penambahan puree pisang ambon seberat 50 gram dalam 1 resep. Selanjutnya dilakukan pengujian daya terima berupa uji hedonik tingkat kesukaan oleh 65 panelis. Hasil formula yang digemari selanjutnya dilakukan uji laboratorium kandungan vitamin A dan C dengan spektrofotometri. Uji statistik dilakukan dengan Friedman dan Wilcoxon Sign Rank Test.
Hasil: Formula F3 (substitusi labu kuning 50% dan penambahan pisang ambon 50 gram) memberikan nilai yang baik pada indikator warna (3,12), bentuk (3,12), aroma (3,34), tekstur (3,28), rasa (3,34) dan keseluruhan (3,34). Kandungan gizi formula F3/porsi (60 gram) berdasarkan perhitungan TKPI adalah energi 112,42 kkal; protein 1,17 g; karbohidrat 24,38 g; lemak 1,28 g; vitamin A 59,99 µg; vitamin C 1,81 mg.
Kesimpulan: Kulit mochi dengan substiusi labu kuning dan penambahan pisang ambon memiliki nilai daya terima yang baik serta memiliki kandungan gizi yang meningkat bila dibandingkan dengan formula kontrol.
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