ANTIOXIDANT, DIETARY FIBER, AND ORGANOLEPTIC IN CHOCO DRINK FORMULA WITH ADDED SORGHUM FLOUR
Isi Artikel Utama
Abstrak
Pangan fungsional bermanfaat mencegah atau mengurangi risiko penyakit. Coklat dan sorgum mengandung polifenol sebagai antioksidan. Tujuan penelitian ini untuk menganalisis tingkat kesukaan dan kandungan gizi produk choco drink sebagai minuman alternatif yang mengandung antioksidan dan serat pangan. Produk choco drink terdiri atas 4 kelompok: choco drink tanpa tepung sorgum (C), choco drink dengan tepung sorgum 10 gr (S10), 20 gr (S20), dan 30 gr (S30). Penelitian ini terdiri dari pengujian kandungan zat gizi dan uji hedonik oleh 29 panelis tidak terlatih yang dipilih secara accidental sampling. Kandungan gizi produk dianalisis menggunakan uji One way ANOVA dan uji hedonik produk dianalisis menggunakan uji Kruskal wallis. Analisis uji kandungan gizi produk menunjukkan terdapat perbedaan kandungan energi, karbohidrat, protein, lemak, serat pangan, air, dan antioksidan pada keempat produk choco drink (ρ<0.05). Analisis uji hedonik keempat produk menunjukkan terdapat perbedaan tingkat kesukaan panelis dari segi rasa (ρ=0.002) dan tekstur (ρ=0.000), sedangkan hasil analisis segi warna dan aroma menunjukkan tidak terdapat perbedaan (ρ>0.05). Penelitian ini dapat disimpulkan bahwa sebagian besar panelis menyukai produk C yaitu tanpa penambahan tepung sorgum dengan kandungan serat pangan 0.28 gr dan aktivitas antioksidan 44.95%.
Rincian Artikel
Referensi
J. Falbe, H. R. Thompson, A. Patel, and K. A. Madsen, “Potentially addictive properties of sugar-sweetened beverages among adolescents,” Appetite, vol. 133, no. February 2018, pp. 130–137, 2019, doi: 10.1016/j.appet.2018.10.032.
V. Calcaterra et al., “Sugar-Sweetened Beverages and Metabolic Risk in Children and Adolescents with Obesity: A Narrative Review,” Nutrients, vol. 15, no. 3, pp. 1–19, 2023, doi: 10.3390/nu15030702.
I. Lončarević et al., “White chocolate with resistant starch: Impact on physical properties, dietary fiber content and sensory characteristics,” Molecules, vol. 26, no. 19, Oct. 2021, doi: 10.3390/molecules26195908.
A. Sudrajat, “Kajian Konsentrasi Cocoa Powder Pada Minuman Cokelat Terhadap Kadar Glukosa Darah,” Jurnal INFOKES, pp. 14–30, 2020, doi: https://doi.org/10.56689/infokes.v4i1.287.
E. Sumiyoshi et al., “Sub-chronic consumption of dark chocolate enhances cognitive function and releases nerve growth factors: A parallel-group randomized trial,” Nutrients, vol. 11, no. 11, pp. 1–15, 2019, doi: 10.3390/nu11112800.
C. W. Wang and D. R. Chen, “Associations of sugar-sweetened beverage knowledge, self-efficacy, and perceived benefits and barriers with sugar-sweetened beverage consumption in adolescents: A structural equation modeling approach,” Appetite, vol. 168, no. August 2021, p. 105663, 2022, doi: 10.1016/j.appet.2021.105663.
S. Samanta et al., “Dark chocolate: An overview of its biological activity, processing, and fortification approaches,” Current Research in Food Science, vol. 5, no. October, pp. 1916–1943, 2022, doi: 10.1016/j.crfs.2022.10.017.
E. Bartkiene et al., “The evaluation of dark chocolate-elicited emotions and their relation with physico chemical attributes of chocolate,” Foods, vol. 10, no. 3, Mar. 2021, doi: 10.3390/foods10030642.
H. Halib, A. Ismail, B. N. Mohd Yusof, N. Osakabe, and Z. A. M. Daud, “Effects of cocoa polyphenols and dark chocolate on obese adults: A scoping review,” Nutrients, vol. 12, no. 12. MDPI AG, pp. 1–19, Dec. 01, 2020. doi: 10.3390/nu12123695.
M. Hasanah, “Pengaruh Suhu Pemanasan Terhadap Karakteristik Dan Mikrostruktur Karbon Aktif Kulit Kakao,” Jurnal Laminar, vol. 1, no. 1, pp. 22–27, 2019.
B. K. Ghimire, J. W. Seo, C. Y. Yu, S. H. Kim, and I. M. Chung, “Comparative study on seed characteristics, antioxidant activity, and total phenolic and flavonoid contents in accessions of sorghum bicolor (L.) moench,” Molecules, vol. 26, no. 13, 2021, doi: 10.3390/molecules26133964.
A. C. Dewi, N. Widyastuti, and E. Probosari, “Pengaruh Pemberian Tepung Sorgum (Sorghum bicolor L. Moench) Terhadap Kadar Glukosa Darah Puasa Tikus Diabetes,” Journal of Nutrition College, vol. 9, no. 1, pp. 63–70, 2020, doi: 10.14710/jnc.v9i1.24266.
P. Kumari, V. Kumar, R. Kumar, and S. K. Pahuja, “Sorghum polyphenols: plant stress, human health benefits, and industrial applications,” Planta, vol. 254, no. 3. Springer Science and Business Media Deutschland GmbH, Sep. 01, 2021. doi: 10.1007/s00425-021-03697-y.
Y. Xiong, P. Zhang, R. D. Warner, and Z. Fang, “Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications,” Comprehensive Reviews in Food Science and Food Safety, vol. 18, no. 6, pp. 2025–2046, 2019, doi: 10.1111/1541-4337.12506.
J. Cao, S. Yan, Y. Xiao, L. Han, L. Sun, and M. Wang, “Number of galloyl moiety and intramolecular bonds in galloyl-based polyphenols affect their interaction with alpha-glucosidase,” Food Chemistry, vol. 367, no. November 2020, p. 129846, 2022, doi: 10.1016/j.foodchem.2021.129846.
I. G. N. S. Kusuma, I. N. K. Putra, and L. P. T. Darmayanti, “PEngaruh Suhu Pengeringan Terhadap Aktivitas Antioksidan Teh Herbal Kulit Kakao (Theobroma cacao L.),” Jurnal Ilmu dan Teknologi Pangan, vol. 8, no. 1, pp. 85–93, 2019, doi: 10.24843/itepa.2019.v08.i01.p10.
R. A. Safitri, A. P. Sunarti, and Y. Herliyanti, “Kandungan Gizi dalam Minuman Kekinian ‘Boba Milk Tea,’” Journal of public health, vol. 4, no. ISSN: 2614-5065, p. 1, 2021.
J. E. Min, D. B. Green, and L. Kim, “Calories and sugars in boba milk tea: implications for obesity risk in Asian Pacific Islanders,” Food Science and Nutrition, vol. 5, no. 1, pp. 38–45, 2017, doi: 10.1002/fsn3.362.
A.O.A.C., “Official Methods of Analysis -Meneral determination,” in Analytical Methods for ICP Optima 2000 DV, 21st ed., vol. 1, no. 2017.02 (2.6.38), J. Dr. George W. Latimer, Ed. Rockville: Journal of the Association of Official Agricultural Chemists, 2019, p. 6. [Online]. Available: https://www.aoac.org/scientific-solutions/
A. P. Rahman, “Pengaruh Penambahan Vitamin C Terhadap Kadar (-)- Epigallocatechin Gallate (Egcg) Dan Aktivitas Antioksidan Pada Seduhan Teh Hijau,” Universitas Airlangga, 2020. [Online]. Available: https://repository.unair.ac.id/97424/
R. S. Fauziyah, A. Darmawati, and D. A. Purwanto, “Pengaruh Jus Buah Apel Manalagi ( Malus sylvestris Mill ) Terhadap Aktivitas dan Stabilitas Antioksidan Pada Seduhan Teh Hitam,” Berkala Ilmiah Kimia Farmasi, vol. 9, no. 2, pp. 28–31, 2022.
Standar Nasional Indonesia, “SNI 01.2891:1992 Cara Uji Makanan dan Minuman,” in Cara Uji Makanan dan Minuman, vol. 1992, Jakarta: Badan Standarisasi Nasional, 1992, pp. 1–39. [Online]. Available: http://sispk.bsn.go.id/SNI/DetailSNI/3258
I. Selvianti, M. Nopriyanti, and A. Azhari, “Karakteristik Kimia dan Uji Organoleptik Beras (Studi Kasus Di Kecamatan Benua Kayong Kabupaten Ketapang),” Jurnal Teknologi Pangan dan Industri Pertanian, vol. 2, no. 1, pp. 1–9, 2022, [Online]. Available: http://www.jurnal.politap.ac.id/lipida
M. N. Faroj, “Pengaruh Substitusi Tepung Ikan Teri (Stolephorus commersonii) Dan Tepung Kacang Merah (Vigna angularis) Terhadap Daya Terima Dan Kandungan Protein Pie Mini,” Media Gizi Indonesia, vol. 14, no. 1, pp. 56–65, 2019, [Online]. Available: https://doi.org/10.204736/mgi.v14i1.56-65
Dewi, “Pengaruh Substitusi Tepung Sorgum (Sorghum bicolor L. Moench) Terhadap Kadar Air, Abu, Protein, Lemak, Karbohidrat, Total Energi, Dan Serat Kasar Bubur Bayi Instan,” Muhammadiyah Surakarta University, 2022.
V. N. Ashfiyah, “Substitusi Sorgum dan Ubi Jalar Putih Pada Roti Bagel Sebagai ALternatif Selingan Untuk Penderita Diabetes,” Media Gizi Indonesia, vol. 14, no. 1, p. 75, 2019, doi: 10.20473/mgi.v14i1.75-86.
S. Yulianti, Solfarina, and Ratman, “Pengaruh Waktu Perebusan Biji Nangka (Artocarpus heterophyllus Lamk) Terhadap Kadar Karbohidrat, Protein, dan Lemak,” Jurnal Akademika Kimia, vol. 4, no. 4, pp. 211–212, 2015.
H. Hatta and M. Sandalayuk, “Pengaruh Penambahan Tepung Labu Kuning terhadap Kandungan Karbohidrat dan Protein Cookies,” Gorontalo Journal of Public Health, vol. 3, no. 1, p. 41, 2020, doi: 10.32662/gjph.v3i1.892.
A. M. Sari, V. Melani, A. Novianti, L. P. Dewanti, and M. Sa’pang, “Formulasi Dodol Tinggi Energi Untuk Ibu Menyusui dariPureeKacang Hijau(Vigna radiata l), Puree Kacang Kedelai(Glycine max),Dan Buah Naga Merah(Hylocereus polyrhizus),” Jurnal Pangan dan Gizi, vol. 10, no. 02, pp. 49–60, 2020.
A. Khoddami, V. Messina, K. Vadabalija Venkata, A. Farahnaky, C. L. Blanchard, and T. H. Roberts, “Sorghum in foods: Functionality and potential in innovative products,” Critical Reviews in Food Science and Nutrition, vol. 63, no. 9, pp. 1170–1186, 2021, doi: 10.1080/10408398.2021.1960793.
M. Marchini et al., “Sprouting of sorghum (Sorghum bicolor [l.] moench): Effect of drying treatment on protein and starch features,” Foods, vol. 10, no. 2, pp. 1–17, 2021, doi: 10.3390/foods10020407.
S. Saeroji, A. Slamet, and B. Kanetro, “Pengaruh Variasi Rasio Labu Kuning (Cucurbita moschata), Tapioka Dan Tempe Serta Suhu Pengeringan Terhadap Sifat Fisik, Kimia, Dan Tingkat Kesukaan Bubur Instan,” Peosiding Seminar Nasional Mini Riset Mahasiswa, vol. 2, no. 1, pp. 99–112, 2023.
J. R. N. Taylor and J. Kruger, Sorghum and millets: Food and beverage nutritional attributes. AACCI, 2018. doi: 10.1016/B978-0-12-811527-5.00007-1.
D. Nurfiqih, L. Hakim, and M. Muhammad, “Pengaruh Suhu, Persentase Air, Dan Lama Penyimpanan Terhadap Persentase Kenaikan Asam Lemak Bebas (Alb) Pada Crude Palm Oil (Cpo),” Jurnal Teknologi Kimia Unimal, vol. 10, no. 2, p. 1, 2021, doi: 10.29103/jtku.v10i2.4955.
C. Litaay, I. Jaya, W. Trilaksani, W. Setiawan, and R. Deswati, “The Effects of Different Smoking Temperature And Time On The Content Of Water, Fat, And Salt Of Smoke Tilapia (Oreochromis niloticus),” J. Ilmu dan Teknologi Kelautan Tropis, vol. 14, no. 2, pp. 2087–9423, 2022, doi: https://doi.org/10.29244/jitkt.v14i1.39941.
V. Barišić et al., “Effect of Addition of Fibres and Polyphenols on Properties of Chocolate–A Review,” Food Reviews International, vol. 37, no. 3, pp. 225–243, 2021, doi: 10.1080/87559129.2019.1701008.
O. W. Nilasari, W. H. Susanto, and J. M. Maligan, “Pengaruh Suhu Dan Lama Pemasakan Terhadap Karakteristik Lempok Labu Kuning (Waluh),” Jurnal Pangan dan Argoindustri, vol. 5, no. 3, pp. 15–26, 2017.
B. Oliveira, K. Falkenhain, and J. P. Little, “Sugar-Free Dark Chocolate Consumption Results in Lower Blood Glucose in Adults With Diabetes,” Nutrition and Metabolic Insights, vol. 15, pp. 1–7, Jan. 2022, doi: 10.1177/11786388221076962.
M. T. Montagna et al., “Chocolate, ‘food of the gods’: History, science, and human health,” International Journal of Environmental Research and Public Health, vol. 16, no. 24. MDPI AG, Dec. 02, 2019. doi: 10.3390/ijerph16244960.
N. Chaves, A. Santiago, and J. C. Alías, “Quantification of the antioxidant activity of plant extracts: Analysis of sensitivity and hierarchization based on the method used,” Antioxidants, vol. 9, no. 1, 2020, doi: 10.3390/antiox9010076.
P. García-Caparrós et al., “Oxidative Stress and Antioxidant Metabolism under Adverse Environmental Conditions: a Review,” Botanical Review, vol. 87, no. 4, pp. 421–466, 2021, doi: 10.1007/s12229-020-09231-1.
D. V. García, É. P. Esteve, and J. M. B. Baviera, “Changes in cocoa properties induced by the alkalization process: A review,” Comprehensive Reviews in Food Science and Food Safety, vol. 19, no. 4, pp. 2200–2221, 2020, doi: 10.1111/1541-4337.12581.
A. E. Quirós-Sauceda et al., “Dietary fiber and phenolic compounds as functional ingredients: Interaction and possible effect after ingestion,” Food and Function, vol. 5, no. 6, pp. 1063–1072, 2014, doi: 10.1039/c4fo00073k.
F. Shahidi and A. Chandrasekara, “Interaction of Phenolics and their Association with Dietary Fiber,” Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut, pp. 21–44, 2016, doi: 10.1002/9781119138105.ch2.
Z. Li, X. Zhao, X. Zhang, and H. Liu, “Bioactive Compounds and Biological Activities of Sorghum Grains,” Molecules, vol. 27, no. 10, pp. 1–20, 2021, doi: 10.3390/molecules27103246.
E. Suakarminah, E. Mardawati, E. Wulandari, Y. Cahaya, and b d Ningsih, “Pengaruh konsentrasi tepung sorgum ( sorghum bicolor l . moench ) terhadap beberapa karakteristik,” Asian Journal of Environment, History and Heritage, vol. 1, no. December, pp. 1–11, 2017.
H. M. Rawel, G. Huschek, S. T. Sagu, and T. Homann, “Cocoa bean proteins-Characterization, changes and modifications due to ripening and post-harvest processing,” Nutrients, vol. 11, no. 2, 2019, doi: 10.3390/nu11020428.
P. Faccinetto-Beltrán, A. R. Gómez-Fernández, A. Santacruz, and D. A. Jacobo-Velázquez, “Chocolate as carrier to deliver bioactive ingredients: Current advances and future perspectives,” Foods, vol. 10, no. 9, pp. 1–21, 2021, doi: 10.3390/foods10092065.
H. Ramdayani and E. S. Murtini, “Pengaruh Suhu Dan Lama Pembekuan Terhadap Kualitas Nasi Sorgum Instan,” Jurnal Teknologi Pertanian, vol. 23, no. 1, pp. 61–72, 2022, doi: 10.21776/ub.jtp.2022.023.01.6.