Daya Terima dan Uji Kekenyangan pada Bakso yang disubtitusi Jantung Pisang dan Modified Cassava Flour (Mocaf)
Downloads
Background: One of the efforts to reduce the prevalence of obesity is by increasing the consumption of dietary fiber. Dietary fiber can reduce weight, because it can enhance satiety and prevent excessive calorie consumption. Banana and Modified Cassava Flour (mocaf) are source of fiber . The substitution of banana blossom and mocaf in the meatball-one of favorite food is expected to be one of alternative solution of a healthy and fiber-rich food to reduce the prevalence of obesity. Objective: The purpose of this research was to determine the acceptability , and Satiety study of banana blossom and mocaf meatball .
Methods: The first stage of the study using a factorial crossed design, 3 best formulas were selected from 7 formulas by 3 professional panelists, then the best 3 formulas were selected by 25 untrained panelists. At the satiety test stage using a cross-over trial design. Subjects were students Universitas Airlangga Students, age criteria 12-25 years, BMI 18.5-28 kg.
Results: The best formula was F3 in terms of acceptance value and dietary fiber content. There was no significant difference in hunger after meal (p=0.122) on both test foods. There was no significant difference in satiety feeling after meals (p=0.080).
Conclusion: There was no significant difference for hunger and satiety between the F3 meatballs substituted with 20% banana blossom and 10% mocaf with control meatballs. This is due to insufficient fiber content to give a satiety effect.
ABSTRAK
Latar Belakang: Salah satu upaya untuk menurunkan prevalensi obesitas adalah dengan peningkatan konsumsi serat pangan yang dapat meningkatkan kekenyangan dan mencegah konsumsi kalori berlebih. Subtitusi jantung pisang dan tepung mocaf yang kaya serat pada bakso yang digemari masyarakat, diharapkan bisa menjadi alternatif makanan yang sehat dan kaya serat untuk mengurangi prevalensi obesitas.
Tujuan: Mengetahui daya terima, dan uji kekenyangan terhadap produk bakso Jantung Pisang dan tepung mocaf
Metode: Penelitian tahap pertama menggunakan rancangan percobaan faktorial menyilang, 3 formula terbaik dipilih dari 7 formula oleh 3 panelis terlatih, selanjutnya 3 formula terbaik dipilih oleh 25 panelis tidak terlatih. Pada tahap uji satiety menggunakan desain cross-over trial. Subjek adalah mahasiswa Universitas Airlangga, umur 12-25 tahun, IMT antara 18,5-28 kg/m2. Penelitian cross-over trial dilakukan pada 14 subjek yang sehat yang memenuhi kriteria. Masing-masing 200 g Bakso biasa (F0) dan bakso modifikasi diberikan saat waktu sarapan pada hari yang berbeda. Penilaian hunger dan satiety diambil dengan kuisioner Visual Analog Scale (VAS).
Hasil: Formula terbaik adalah F3 ditinjau dari daya terima dan kandungan serat. Tidak ada perbedaan yang signifikan dalam rasa lapar setelah makan (p=0,122) pada kedua makanan uji. Tidak terdapat perbedaan signifikan rasa kenyang setelah makan (p=0,080).
Kesimpulan : Tidak ada perbedaan yang signifikan untuk rasa lapar dan rasa kenyang antara Bakso F3 yang disubtitusi 20 % jantung pisang dan tepung 10 % tepung mocaf dengan bakso kontrol. Hal ini terkait kandungan serat pada bakso modifikasi (F3) yang tidak cukup untuk memberikan efek kekenyangan.
OECD Directorate for Employment. OBESITY Update. (2014).
WHO. Obesity. (2016). Available at: http://www.who.int/topics/obesity/en/. (Accessed: 2nd January 2016)
van Kleef, E., van Trijp, J. C. M., van den Borne, J. J. G. C. & Zondervan, C. Successful Development of Satiety Enhancing Food Products: Towards a Multidisciplinary Agenda of Research
Challenges. Food Sci. Nutr. 52, 611–628 (2012).
Due, A., Karhunen, L., Saarela, M. & Lyly, M. Satiety , weight management and foods. Health (San Francisco) 3, (2009).
Burton, P. & Lightowler, H. J. Influence of bread volume on glycaemic response and satiety. Br. J. Nutr. 96, 877–882 (2006).
Karalus, M. B. The Creation and Testing of a Scale to Measure the Subjective Experiences of Hunger and Satiety A. (University of Minnesota, 2011).
Stewart, N. The health benefits of dietary fiber consumption of adults in the United States. (2014).
DeVries, J. W. Total dietary fiber. Medallion Lab. Anal. Prog. 11, 8 (2012).
Anderson, J. W. et al. Health benefits of dietary fiber. Nutr. Rev. 67, 188–205 (2009).
Burton-freeman, B., Liyanage, D., Rahman, S. & Edirisinghe, I. Ratios of soluble and insoluble dietary fibers on satiety and energy intake in overweight pre- and postmenopausal women 1. 4, 157–168 (2017).
Lattimer, J. M. & Haub, M. D. Effects of dietary fiber and its components on metabolic health. Nutrients 2, 1266–1289 (2010).
Slavin, J. & Green, H. Dietary fibre and satiety. 32, 32–42 (2007).
DeVries, J. W. et al. The definition of dietary fiber. Cereal Foods World 46, 112–129 (2001).
Bhaskar, J. J., Chilkunda, N. D. & Salimath, P. V. Banana ( Musa sp. var. elakki bale) Flower and Pseudostem: Dietary Fiber and Associated Antioxidant Capacity. (2012).
Adam, C. L. et al. Effects of Dietary Fibre ( Pectin ) and / or Increased Protein (Casein or Pea ) on Satiety , Body Weight
, Adiposity and Caecal Fermentation in High Fat Diet-Induced Obese Rats. PLoS One 11, 1–16 (2016).
Firahmi, N. Sifat fisik dan organoleptik bakso yang dibuat dari daging sapi dengan lama pelayuan berbeda. Al Ulum Sains dan Teknol. 1, 39–45 (2000).
Pusat Data dan Sistem Informasi Pertanian. Outlook Komoditas
Pertanian. (2016).
Sheng, Z. et al. Investigation of dietary fiber , protein , vitamin E and other nutritional compounds of banana flower of two cultivars grown in China. 9, 3888–3895 (2010).
Slavin, J. L. Dietary fiber and body weight. Nutrition 21, 411–418 (2005).
Budiarto. Opportunity of modified cassava flour (mocaf) as wheat flour substitute an alternative materials to support food security. in Budiarto 837– 847 (2011).
Kurniati, L. I., Aida, N., Gunawan, S. & Widjaja, T. Mocaf ( modified cassava flour ). J. Tek. Pomits 1, 1–6 (2012).
S, A. K. & Scholar, M. T. Proximate Composition and Antioxidant Activity of Banana Blossom of Two Cultivars in India. 7, 13–22 (2016).
Saroh, S. M. Pengaruh Subtitusi Jantung Pisang Dan Modified Cassava Flour (Mocaf) Terhadap Daya Terima Dan Tingkat Kekenyangan (Satiety) Bakso Kaya Serat. (Universitas Airlangga,
.
Wickramarachchi, K. S. & Ranamukhaarachchi, S. L. Preservation
of Fiber-Rich Banana Blossom as a Dehydrated Vegetable. ScienceAsia 31, 265–271 (2005).
Puraikalan, Y. D. Development and Evaluation of Banana Blossom
Incorporated Dark Chocolate. Int. J. Sci. Res. 4, 2013–2015 (2015).
Vindras, C. et al. Technical Tasting Guide : Tools to integrate organoleptic quality criteria in breeding programs. (Institut Techniwue de L'Agriculture Biologique, 2017).
Aprilia, P. Pengaruh Subtitusi Tepung Jantung Pisang Terhadap Kualitas Chiffon Cake. (Universitas Negeri Semarang, 2015).
Meiske, W. Kualitas Bakso Berbahan Dasar Daging Ayam dan Jantung Pisang dengan Bahan Pengikat Tepung Sagu. J. Apl. Teknol. Pangan 2, 36–39 (2011).
Sheng, Z. et al. Antioxidant properties of banana flower of two cultivars in China using 2 , 2-diphenyl-1-picrylhydrazyl (DPPH ,) sulphonate ( ABTS ) and inhibition of lipid peroxidation assays.
, 4470–4477 (2011).
Ibarra, A., Astbury, N. M., Olli, K., Alhoniemi, E. & Tiihonen, K. Effect of Polydextrose on Subjective Feelings of Appetite during the Satiation and Satiety Periods : Nutrients 8, 1–19 (2016).
Chandra, D. N. & Bardosono, S. The effect of fiber-rich milk and equicarbohydrate snack on glycemic and insulin response and satiety feeling. 85–92 (2016).
Fathimah, F. Z. Pengaruh Pemberian Sarapan Tinggi Protein Terhadap Rasa Kenyang Wanita Obesitas. (Universitas Diponegoro, 2014).
AMERTA NUTR by Unair is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1. The journal allows the author to hold the copyright of the article without restrictions.
2. The journal allows the author(s) to retain publishing rights without restrictions
3. The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution Share-Alike (CC BY-SA).
4. The Creative Commons Attribution Share-Alike (CC BY-SA) license allows re-distribution and re-use of a licensed work on the conditions that the creator is appropriately credited and that any derivative work is made available under "the same, similar or a compatible license”. Other than the conditions mentioned above, the editorial board is not responsible for copyright violation.
