Pengaruh Pemanfaatan Tepung Buah Kersen (Muntingia calabura L.) dan Substitusi Gula terhadap Kandungan Gizi, Antioksidan dan Organoleptik Biskuit <br><i> The Effect of Calabura Fruit (Muntingia calabura L.) Flour Utilization and Sugar Substitution on Nutritional, Antioxidants and Organoleptics of Biscuit </i></br>
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Perubahan pola konsumsi ke pola yang kurang sehat seperti peningkatan konsumsi gula dan rendahnya konsumsi sayur dan buah, berkontribusi terhadap peningkatan prevalensi overweight dan obesitas di Indonesia. Overweight dan obesitas merupakan faktor resiko penyakit tidak menular. Pada penderita obesitas terjadi peningkatan stres metabolik, yang lebih lanjut dapat memicu penyakit tidak menular. Buah kersen (Muntingia calabura L.) memiliki potensi gizi dan antioksidan yang dapat dimanfaatkan pada pengembangan produk pangan. Pemanfaatan buah kersen dan substitusi gula pada biskuit dapat dilakukan sebagai upaya untuk membuat produk biskuit menjadi lebih bergizi, mengandung antioksidan dan rendah gula yang dapat berkontribusi pada pencegahan faktor resiko overweight dan obesitas. Penelitian ini bertujuan untuk menganalisis pengaruh pemanfaatan tepung buah kersen dan substitusi gula terhadap kandungan gizi, kandungan antioksidan, aktivitas antioksidan, karakteristik organoleptik serta karakteristik fisik biskuit. Rancangan Percobaan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu substitusi tepung buah kersen dan substitusi gula. Analisis yang dilakukan meliputi analisis kandungan gizi, kadar dan aktivitas antioksidan, dan kekerasan. Pengaruh perlakuan terhadap kandungan zat gizi dianalisis menggunakan sidik ragam (ANOVA), sedangkan terhadap sifat organoleptik menggunakan Kruskal Wallis. Hasil penelitian menunjukkan bahwa substitusi tepung buah kersen dan gula memberikan pengaruh terhadap kadar abu serta kandungan dan aktivitas antioksidan biskuit (p<0,05), namun tidak berpengaruh pada karakteristik organoleptik biskuit. Peningkatan taraf substitusi tepung buah kersen meningkatkan aktivitas dan kadar antioksidan biskuit.
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