Analysis Fiber Content and Organoleptic Test of Sempol with Breadfruit Flour (Artocarpus altilis) Substitution
Downloads
Background: Breadfruit production in Indonesia is very abundant, in the first quarter the production of breadfruit in Indonesia reached 33,382 tons. Breadfruit fruit can be processed into breadfruit flour to be used as material for making breadfruit flour formulation sempol (0%, 25%, 40%, 55%). In 100 grams of breadfruit flour contains high fiber as much as 3.7 grams of fiber. Fiber is able to slow down the absorption of glucose in the stomach to prevent the occurrence of diabetes mellitus.
Objectives: This study aims to analyze the fiber content and organoleptic test of sempol by substitution of breadfruit flour (Artocarpus altilis).
Methods: This research is a type of quantitative research with a quasi-experimental research design. The research sample consisted of 35 panelists taken by purposive sampling. Acceptance data were obtained from the organoleptic test form and analyzed using the Kruskal Walis method followed by the Man Whitney method. Fiber content data was obtained from the results of the gravimetric test laboratory and analyzed using the One Way Anova method followed by the Duncan method.
Results: The results showed that the fiber content in sempol was significantly different (p=0.05). The results of the sempol organoleptic test showed significant differences in the parameters of color (p=0.000), aroma (p=0.001), and taste (p=0.008). In the organoleptic test for texture parameters there was no significant difference (p=0.149).
Conclusions: In the gravimetric test the crude fiber content showed an increase in each sample treatment with the highest yield of crude fiber sample X3 of 2.14%. The results of the organoleptic test for color and aroma parameters were highest in sample X0 (control) with a score of 3.86 and 3.69 respectively, in the parameters of taste and texture the highest results were in sample X1 (substitution of breadfruit flour 25%) each score of 3.49 and 3.31.
Adinugraha, H. A., dan Kartikawati, N. (2012) ‘Variasi Morfologi dan Kandungan Gizi Buah Suhun (Variation on Morphology and Nutrients Composition of Bread Fruit)', Wana Benih, 13(2), pp. 99–106.
Amanina, A., Bejo Raharjo, S. K. M., & Farid Setyo Nugroho, S. K. M. (2015) Hubungan Asupan Karbohidrat dan Serat Dengan Kejadian Diabetes Melitus Tipe II di Wilayah Kerja Puskesmas. Universitas Muhammadiyah Surakarta.
Aprilia, D.T. (2021) ‘Pengaruh substitusi tepung sukun (Artocarpus altilis) terhadap sifat organoleptik bolu kukus', Jurnal Tata Boga, 10(2), pp. 314–323.
Astuti, S (2020) ‘Morfologi dan Manfaat Sukun Sebagai Pangan Lokal', 8 Juni, cybex pertanian, dilihat 8 Juni 2023, <http://cybex.pertanian.go.id/mobile/artikel/93660/Morfologi-dan-Manfaat-Sukun-Sebagai-Pangan-Lokal/>
Badan Pusat Statistik (2017) Statistik Tanaman Buah"buahan dan Sayuran Tahunan Indonesia 2017, 2018
Badan Pusat Statistik (2019) Produksi Buah-buahan dan Sayuran Tahunan menurut Jenis Tanaman (Kuintal), 2021
Badan Pusat Statistik (2020) Kecamatan Tarik Dalam Angka 2020, 2020
Chandra, Z. A., Swasti, Y. R., Pranata, F. S. (2021) ‘Substitusi Tepung Sukun sebagai Sumber Serat untuk Peningkatan Kualitas Flacky Crackers', Jurnal Teknologi Pertanian Andalas, 25(2), pp. 153-161.
Dinas Kesehatan Provinsi Jawa Timur (2021) Profil Kesehatan Dinas Kesehatan Provinsi Jawa Timur 2021. Surabaya: Dinas Kesehatan Provinsi Jawa Timur.
Ilham Bagas, R. (2017) ‘Analisis Kandungan Serat Enceng Gondok untuk Kebutuhan Pakan Ternak di Waduk Cirata Kabupaten Purwakarta', Journal of Chemical Information and Modeling, 53(9), pp. 1689–1699.
Kementerian Kesehatan R.I. (2018) Data Komposisi Pangan Indonesia, 2018
Kementerian Kesehatan R.I. (2019) Faktor Risiko Penyakit Diabetes Melitus (Dm)-Faktor Risiko yang Bisa Diubah, 2019
Kementerian Kesehatan R.I. (2020) Infodatin Tetap Produktif, Cegah, dan Atasi Diabetes Melitus 2020. Jakarta: Pusat Data dan Informasi Kementerian Kesehatan RI.
Marta, H. (2017) ‘Program Diversifikasi Produk Olahan berbahan Baku Sukun sebagai Upaya Peningkatan Usaha di Kecamatan Rancakalong Kabupaten Sumedang. Jurnal Aplikasi Ipteks untuk Masyarakat', 3(3), pp. 227–232.
Masita, S., Wijaya, M., Fadilah, R. (2017) ‘Karakteristik Sifat Fisiko-Kimia Tepung Sukun (Artocarpus altilis) dengan Varietas Toddo'puli', Jurnal Pendidikan Teknologi Pertanian, 3(3), pp. 234-231.
Muhlishoh, A., Setyaningsih, A., dan Ismawanti, Z. (2021) ‘Nutritional and Organoleptic Content of Biscuits with Breadfruit Flour and Stevia Substitution', Jurnal Gizi, 13(2), pp. 136-138.
Parapat, C.S. dan Ratnasari, I. (2021) ‘Kajian Sifat Kimia Hamburger Ikan Gabus. Universitas Palang Karaya', 16(1), pp. 9–22.
Poppy Diana Sari, L.S.& Y.S. (2017) ‘Pengaruh Perbandingan Substitusi Tepung Sukun Dan Tepung Terigu Dalam Pembuatan Roti Manis', Agroscience (Agsci), 7(1), pp. 227-243.
Putri, N.P.W.O. (2020) Gambaran Tingkat Konsumsi Serat dan Kadar Glukosa Darah Kasus DM Tipe 2 Poli Penyakit Dalam di RSUD Wangaya Denpasar. Poltekkes Denpasar.
Qifti, F., Malini, H., & Yetti, H. (2020) ‘Karakteristik Remaja SMA dengan Faktor Risiko Diabetes Melitus di Kota Padang', Jurnal Ilmiah Universitas Batanghari Jambi, 20(2), pp. 560-563.
Riskayanti, R. (2018) ‘Pengaruh Penambahan Tepung Sukun (Artocarpus communis) terhadap Kualitas Bakso Daging Ayam', Universitass Alauddin, 2(1), pp. 1–13.
Setiawan, L., Setiawan, Y. dan Sari, P.D.( 2017) ‘Nutritional and Organoleptic Content of Biscuits with Breadfruit Flour and Stevia Substitution', Jurnal Gizi, 7(2), pp. 1-7.
Sitompul, A. (2019) ‘Pengaruh Substitusi Tepung Sukun dan Penambahan Telur Ayam Kampung terhadap Mutu Mie Basah', Wahana Inovasi, 8(2), pp. 116-121.
Sugiyono, S. (2019) Metode Penelitian Kuantitatif, Kualitatif, dan R&D. Bandung: Alfabeta.
Susanti, M. L., dan Sulistyarini, T. (2013) ‘Dukungan Keluarga meningkatkan Kepatuhan Diet Pasien Diabetes Mellitus di Ruang Rawat Inap RS. Baptis Kediri', Jurnal Stikes Kediri, 6(1), pp. 21-30.
Syam, J., Irmawaty, I., Kasyim, K. (2019) ‘Substitusi Tepung Sukun (Artocarpus altilis [Parkinson.] Fosber) sebagai Filler-Binder dalam Bakso Daging Sapi', Jurnal Ilmu dan Industri Peternakan (Journal of Animal Husbandry Science and Industry), 5(1), pp. 12-20.
WHO (2020) 10 Besar Penyebab Kematian, 2020
Yosmar, R., Almasdy, D., Rahma, F. (2018) ‘Survei Risiko Penyakit Diabetes Melitus terhadap Kesehatan Masyarakat Kota Padang', Jurnal Sains Farmasi dan Klinis, 5(2), pp. 134–141.
Copyright (c) 2024 Putri Puspikasari, Abdul Azis Akbar
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Media Gizi Kesmas by Unair is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1. The journal allows the author(s) to hold the copyright and to retain the publishing right of the article without restrictions.
2. The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution-Share-Alike (CC BY-SA).
3. 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 violations.
