PENGARUH SUBTITUSI TEPUNG KEDELAI TERHADAP PENERIMAAN DAN KANDUNGAN GIZI SAKKO-SAKKO
Abstract: Quality of human
resources (HR) lndonesia relatively low. Stages of the school age period will
determine the quality of human resources, but consumption of the population of
school children in Indonesia who consume energy and protein below the minimum
requirement is quite high. Sakko-Sakko as traditional snacks that have been
identified can be alternative PMT-AS but nothing the main source of protein in
the ingredients, soy contains an average of 35% protein can be substituted in
sakko-sakko. This study aims to analyze the effect of substitution of soy flour
on-sakko sakko of preference and delight quality panelists and the nutritional
content of sakko-sakko received by the panelists. This type of study is
experiment with Single Blind Trial Community design. This type of substitution
treatment in the form of soy flour concentration of 0%, 10%, 20%, and 30% into
the sakko-sakko. From each group tested the preference of the color, flavor,
aroma and texture to the semi-trained panelists, namely students and consumer
panelists are primary school children to determine the concentration of soy
flour is most preferred. Data analysis was performed using Kruskall-Wallis
test. The results showed that 10% soy flour substitution on-sakko sakko provide
a good level of preference in both the panelists and the contribution of energy
content, carbohydrate, protein, fat, fiber and beta-carotene are sufficient and
qualified PMT-AS, which is 467.4 kcal,74.9685%, 9.085%, 14.5782%, 5.18%, and
627 ppm. The study recommends that substitute soy flour to other traditional
foods is likely to be tried not only in the manufacturing of sakko sakko but
also other traditional snacks.In addition to the socialization of a broad range
of integrated and advanced research.
Penulis: Yusmaindah Jayadi
Kode Jurnal: jpkesmasdd120161
