ANALISIS KANDUNGAN LEMAK TIDAK JENUH PADA KUE SEMPRONG BERBASIS CAMPURAN TEPUNG BIJI BUNGA MATAHARI DAN QUINOA

Penulis

  • Sa'bania Hari Raharjeng Program Studi S1 Gizi, Fakultas Kesehatan, Universitas Nahdlatul Ulama Surabaya, Surabaya, Indonesia
  • Rizki Nurmalya Kardina Program Studi S1 Gizi, Fakultas Kesehatan, Universitas Nahdlatul Ulama Surabaya, Surabaya, Indonesia
  • Endah Prayekti Program Studi D4 Analisis Kesehatan, Fakultas Kesehatan, Universitas Nahdlatul Ulama Surabaya
  • Auria Hidayah Tullah Program Studi S1 Gizi, Fakultas Kesehatan, Universitas Nahdlatul Ulama Surabaya, Surabaya, Indonesia
  • Shinta Milenia Sabrina Program Studi S1 Gizi, Fakultas Kesehatan, Universitas Nahdlatul Ulama Surabaya, Surabaya, Indonesia

DOI:

https://doi.org/10.21111/dnj.v8i2.11409

Kata Kunci:

biji bunga matahari, kue semprong, monounsaturated fatty acids, polyunsaturated fatty acids, quinoa

Abstrak

Latar belakang: Angka kejadian penyakit tidak menular semakin meningkat dan berpotensi mengarah pada permasalahan kesehatan serta komplikasi penyakit lainnya. Kebiasaan konsumsi camilan dari bahan makanan tinggi lemak jenuh menjadi salah satu penyebab terjadinya permasalahan tersebut. Kebutuhan akan camilan yang lebih sehat dengan kandungan lemak tidak jenuh perlu menjadi perhatian. Tujuan: Penelitian ini bertujuan untuk menganalisis perbedaan kandungan zat gizi Polyunsaturated Fatty Acids (PUFA) dan Monounsaturated Fatty Acids (MUFA) pada kue semprong berbasis tepung biji bunga matahari dan tepung quinoa. Metode: Penelitian ini merupakan penelitian eksperimental dengan perlakuan berupa perbedaan komposisi tepung biji bunga matahari dan tepung quinoa dengan rasio Formula 1 (100:0), Formula 2 (75:25), dan Formula 3 (0:100). Hasil uji kandungan zat gizi dianalisis menggunakan uji one-way ANOVA. Hasil: Penggunaan tepung biji bunga matahari dan tepung quinoa sebagai pengganti tepung beras pada kue semprong menunjukkan hasil perbedaan kandungan Polyunsaturated Fatty Acids (PUFA) dan Monounsaturated Fatty Acids (MUFA) yang signifikan antar kelompok perlakuan (p<0,05). Formula 1 rata-rata mengandung 20,48g PUFA dan 9,62g MUFA; Formula 2 rata-rata mengandung 14,86g PUFA dan 8,27g MUFA; Formula 3 rata-rata mengandung 3,17g PUFA dan 4,27g MUFA.  Simpulan: Formula terbaik ada pada Formula 1 yang mengandung PUFA dan MUFA paling tinggi. Sedangkan formula 3 mengandung PUFA dan MUFA paling rendah. Semakin tinggi kandungan tepung biji bunga matahari dalam formula, maka kandungan PUFA dan MUFA akan semakin tinggi. Kata Kunci : biji bunga matahari, kue semprong, monounsaturated fatty acids, polyunsaturated fatty acids, quinoa

Referensi

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Diterbitkan

2024-11-07

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Vol 8 No 2 (2024): Darussalam Nutrition Journal

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