ABSTRAKMasalah gizi masih banyak dialami oleh anak usia sekolah karena pola makan yang kurang baik seperti rendahnya konsumsi sayuran dan kebiasaan konsumsi jajanan yang hanya tinggi energi, lemak, dan gula namun rendah protein dan zat gizi mikro. Salah satu upaya pencegahan masalah gizi yang dapat dilakukan adalah dengan peningkatan kualitas jajanan. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi kacang merah dan daun kelor terhadap daya terima dan kandungan gizi (protein dan kalsium) pancake. Jenis penelitian yang dilakukan adalah eksperimental dengan design rancangan acak lengkap (RAL), terdapat 5 kali pengulangan pada 3 formula yaitu 1 formula kontrol dan 2 formula modifi kasi (substitusi kacang merah dan daun kelor). Panelis yang digunakan adalah panelis tidak terlatih sebanyak 30 orang siswa kelas 5 sekolah dasar. Analisis data menggunakan uji Friedman dan Wilcoxon Sign Rank (α=0,05). Hasil uji daya terima menunjukkan F1 merupakan formula yang paling disukai oleh panelis. Hasil uji statistik menunjukkan, tidak terdapat perbedaan yang signifi kan pada karakteristik aroma, rasa dan tekstur (p>0,05) antar formula, namun pada warna terdapat perbedaan yang signifi kan (p<0,05). Hasil uji laboratorium menunjukkan kandungan protein dan kalsium per 100 g F1 masing-masing sebesar 5,27 g (7% lebih tinggi daripada F0) dan 254,8 mg (304% lebih tinggi daripada F0) mg. F1 merupakan formula terpilih karena selain memiliki daya terima yang baik, juga memiliki kandungan gizi yang lebih unggul daripada formula kontrol sehinga berpotensi sebagai alternatif jajanan anak usia sekolah.Kata kunci: daun kelor, daya terima, kacang merah, kalsium, protein ABSTRACT Nutritional problems among school aged children are still found in Indonesia. This problems caused by poor eating habit, such as the low consumption of vegetables and high consumption of snacks which only contain the high energy, fat, and sugar yet low in protein and micro nutrients. Improving the quality of snacks can be conducted to overcome the nutrition problems. This research was aimed to analyze the effect of substitution of red beans and moringa leaves to the acceptance and nutrient content (protein and calcium) in pancakes. This was an experimental study with the Completely Randomized Design. Five with repetitions with three formulas, i.e., a control formula and two modifi cation formulas (substituted with red beans and moringa leaves). The untrained panelist were 30 students of the fi fth-grade elementary school. Data was analyzed by Friedman and Wilcoxon Sign Rank (α=0.05) tests. The acceptance level demonstrated that the F1 was the most preferred formula by the panelists. There were no signifi cant differences in the aroma, fl avour, and texture (p>0.05) between formulas. Nonetheless, there was a signifi cant difference in color (p<0.05) between F0 and F1. The laboratory test showed that the protein and calcium content per 100 g of the F1 were, 5.27 g (7% higher than the F0) and 254,8 mg (304% higher than the F0) respectively. The F1 was the ch...
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.