Sifat Sifat Fisikokimia, Organoleptik dan Angka Kecukupan Gizi Kukis MP-ASI dengan Penambahan Whey Protein Bubuk Hasil Sampingan Pembuatan Dangke
Sifat Fisikokimia, Organoleptik dan Angka Kecukupan Gizi Kukis MP-ASI dengan Penambahan Whey Protein Bubuk Hasil Sampingan Pembuatan Dangke
Abstract
Penelitian ini bertujuan untuk mengembangkan makanan pendamping ASI (MP-ASI) berbasis whey protein dari hasil samping pembuatan dangke, makanan tradisional Enrekang. Metode penelitian meliputi pembuatan whey protein bubuk dengan spray drying dan pembuatan kukis MP-ASI dengan empat perlakuan penambahan whey protein bubuk (0%, 10%, 20%, 30%). Whey protein bubuk dianalisis sifat fisikokimianya, sedangkan kukis MP-ASI diuji secara sensoris dan dianalisis nilai gizinya. Hasil penelitian menunjukkan whey protein bubuk memiliki pH 5,96, rendemen 19,8%, kadar air 1,84%, lemak 1,32%, protein 16,69%, abu 4,43%, dan karbohidrat 75,69%. Uji sensoris kukis MP-ASI menunjukkan penambahan 20% whey protein bubuk memberikan hasil terbaik dalam hal warna, rasa, dan tekstur. Kukis dengan 20% whey protein memiliki kadar protein 6,80%, lemak total 22,25%, karbohidrat 65,98%, dan energi total 490,73 Kcal/100g. Kukis whey protein memiliki kelebihan dalam kandungan protein dan energi yang sesuai rekomendasi WHO untuk MP-ASI, terdapat beberapa aspek yang perlu diperhatikan. Kadar gula total (24,625%) dan natrium (453,67 mg/100g) cukup tinggi, sehingga perlu penyesuaian untuk memenuhi rekomendasi pembatasan gula dan natrium dalam MP-ASI. Penelitian ini menunjukkan potensi pemanfaatan whey protein dari hasil samping pembuatan dangke sebagai bahan MP-ASI, namun diperlukan optimasi lebih lanjut untuk meningkatkan kesesuaiannya dengan kebutuhan gizi bayi.
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References
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Sugianto MA. Sugianto, M.A., 2021. Analisis Kebijakan Pencegahan dan Penanggulangan Stunting di Indonesia: dengan Pendekatan what is the Problem Represented to be?. JURNAL EKONOMI, MANAJEMEN, BISNIS, DAN SOSIAL (EMBISS), 1(3), pp.197-209
Tontul, I., & Topuz, A. 2020. Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends in Food Science & Technology, 99, 118-129.
Venter, C., Maslin, K., Patil, V., Kurukulaaratchy, R., Grundy, J., Glasbey, G., Arshad, S. H.2020. The prevalence, natural history and time trends of peanut allergy over the first 10 years of life in two cohorts born in the same geographical location 12 years apart. Pediatric Allergy and Immunology, 31(3), 332-339.
Zhang, L., Chen, X. D., Boom, R. M., & Schutyser, M. A. I. 2023. Functional properties of milk protein ingredients and their application in foods - A review. Trends in Food Science & Technology, 132, 103-117.
Zhou, J., Liu, J., & Tang, X. 2020. Effects of whey and soy protein addition on bread rheological property and quality. Journal of Texture Studies, 51(3), 540-548.
Apriluana, G. and Fikawati, S., 2018. Analisis faktor-faktor risiko terhadap kejadian stunting pada balita (0-59 bulan) di negara berkembang dan asia tenggara. Media penelitian dan pengembangan kesehatan, 28(4), pp.247-256
Ardat, M.A., Wulandari, Z. and Arief, I.I., 2022. Efektivitas Konsentrat Papain Bubuk, Getah Pepaya Segar, dan Papain Komersial sebagai Koagulan dalam Pembuatan Dangke. Jurnal Ilmu Pertanian Indonesia, 27(4), pp.620-626
Banach, J. C., Clark, S., & Lamsal, B. P. 2019. Optimization of sucrose replacement with maltitol in sugar-snap cookies containing whey protein concentrate. Journal of Food Science, 84(11), 3249-3257.
Carvalho, A. G. S., Silva, V. M., & Hubinger, M. D. 2020. Microencapsulation by spray drying of emulsified green coffee oil with two-layered membranes. Food Research International, 137, 109641.
Fewtrell, M., Bronsky, J., Campoy, C., Domellöf, M., Embleton, N., Mis, N. F.,Molgaard, C. 2019. Complementary feeding: A position paper by the European Society for Paediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN) Committee on Nutrition. Journal of Pediatric Gastroenterology and Nutrition, 69(1), 119-132.
Gani, A., Broadway, A. A., Ahmad, M., Ashwar, B. A., Wani, A. A., Wani, S. M., ... & Masoodi, F. A. 2021. Effect of whey protein concentrate and potato starch on physicochemical properties of wheat bread. Journal of Food Science and Technology, 58(1), 231-239.
Gutiérrez, L. F., Hamoudi, S., & Belkacemi, K. 2021. Production of high-quality whey protein concentrates and isolates: Current developments and future perspectives. Trends in Food Science & Technology, 108, 385-396.
Haque, E., Whittaker, A. K., Gidley, M. J., & Deeth, H. C. 2022. Physicochemical properties of whey protein-fortified extruded snacks: Effect of extrusion temperature and whey protein concentration. LWT, 154, 112620.
Harna, H., Kusharto, C.M. and Roosita, K., 2017. Intervensi susu tinggi protein terhadap tingkat konsumsi zat gizi makro dan status gizi pada kelompok usia dewasa. Media Kesehatan Masyarakat Indonesia Universitas Hasanuddin, 13(4), pp.354-361.
Luo, X., Vasiljevic, T., & Ramchandran, L. 2020. Effect of whey protein concentration on the rheological and physical properties of processed cheese. International Dairy Journal, 102, 104596.
Michaelsen, K. F., Grummer-Strawn, L., & Bégin, F. 2020. Emerging issues in complementary feeding: Global aspects. Maternal & Child Nutrition, 16(S1), e12939.
Morales, F. J., Pérez-Jiménez, J., & Biguzzi, C. 2022. Infant cereals enriched with milk-derived ingredients: Technological challenges and opportunities. Critical Reviews in Food Science and Nutrition, 62(22), 6152-6164.
Oliveira, D., Reis, F., Delgadillo, I., & Saraiva, J. A. 2019. Incorporation of whey protein in cheese: A review. Trends in Food Science & Technology, 91, 1-9.
Paglia, L., Friuli, S., Colombo, S., & Paglia, M. 2020. The effect of added sugars on children's health outcomes: Obesity, obstructive sleep apnea syndrome (OSAS), attention-deficit/hyperactivity disorder (ADHD) and chronic diseases. European Journal of Paediatric Dentistry, 21(2), 102-106.
Pratama, Y., Abduh, S. B. M., & Legowo, A. M. 2021. Physicochemical and sensory characteristics of cookies enriched with whey protein concentrate. IOP Conference Series: Earth and Environmental Science, 749(1), 012028.
Riyadh, N.A., Batara, A.S. and Nurlinda, A., 2023. Efektivitas Kebijakan dalam Pelaksanaan Program Penanggulangan Stunting di Kabupaten Enrekang. Journal of Muslim Community Health, 4(1), pp.1-17.
Safitri, A.M., 2019. Masalah Gizi Yang Paling Sering Terjadi di Indonesia, dari Balita Hingga Dewasa. Jakarta: Kemenkes RI .
SJMJ, S.A.S., Toban, R.C. and Madi, M.A., 2020. Hubungan pemberian ASI eksklusif dengan kejadian stunting pada balita. Jurnal Ilmiah Kesehatan Sandi Husada, 9(1), pp.448-455
Soltani, M., Say, D. and Guzeler, N., 2017. Functional properties and nutritional quality of whey proteins. Journal of International Environmental Application and Science, 12(4), pp.334-338
Stobaugh, H.C., Ryan, K.N., Kennedy, J.A., Grise, J.B., Crocker, A.H., Thakwalakwa, C., Litkowski, P.E., Maleta, K.M., Manary, M.J. and Trehan, I., 2016. Including whey protein and whey permeate in ready-to-use supplementary food improves recovery rates in children with moderate acute malnutrition: a randomized, double-blind clinical trial. The American journal of clinical nutrition, 103(3), pp.926-933.
Sugianto MA. Sugianto, M.A., 2021. Analisis Kebijakan Pencegahan dan Penanggulangan Stunting di Indonesia: dengan Pendekatan what is the Problem Represented to be?. JURNAL EKONOMI, MANAJEMEN, BISNIS, DAN SOSIAL (EMBISS), 1(3), pp.197-209
Tontul, I., & Topuz, A. 2020. Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends in Food Science & Technology, 99, 118-129.
Venter, C., Maslin, K., Patil, V., Kurukulaaratchy, R., Grundy, J., Glasbey, G., Arshad, S. H.2020. The prevalence, natural history and time trends of peanut allergy over the first 10 years of life in two cohorts born in the same geographical location 12 years apart. Pediatric Allergy and Immunology, 31(3), 332-339.
Zhang, L., Chen, X. D., Boom, R. M., & Schutyser, M. A. I. 2023. Functional properties of milk protein ingredients and their application in foods - A review. Trends in Food Science & Technology, 132, 103-117.
Zhou, J., Liu, J., & Tang, X. 2020. Effects of whey and soy protein addition on bread rheological property and quality. Journal of Texture Studies, 51(3), 540-548.
Published
2025-03-11
How to Cite
ArdatM. A. (2025). Sifat Sifat Fisikokimia, Organoleptik dan Angka Kecukupan Gizi Kukis MP-ASI dengan Penambahan Whey Protein Bubuk Hasil Sampingan Pembuatan Dangke: Sifat Fisikokimia, Organoleptik dan Angka Kecukupan Gizi Kukis MP-ASI dengan Penambahan Whey Protein Bubuk Hasil Sampingan Pembuatan Dangke. Jurnal Ilmu Pertanian Indonesia, (00). Retrieved from https://journal.ipb.ac.id/index.php/JIPI/article/view/59113
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