The potency of edamame (Glycin max (L) Merrill) as high dietary fiber instant pudding
DOI:
https://doi.org/10.22236/argipa.v8i2.12844Keywords:
Dietary Fiber, Edamame, Hypercholesterolemia, Instant PuddingAbstract
Edamame contains high levels of dietary fiber that has the potential to lower cholesterol levels. This potential can be further developed by processing it into a food product in the form of pudding, which is a popular dessert that has been part of culinary traditions throughout the world for centuries.This study aimed to utilize edamame flour in the manufacture of high-fiber instant pudding that can be well received by the panelists. This study used a Completely Randomized Design (CRD) with the addition of 3 levels of edamame flour (F1 50%, F2 60%, and F3 70%), and control F0 (0%). Organoleptic test using hedonic test and hedonic quality test with 50 consumer panelists. The results of the Kruskal Wallis test showed that the addition of edamame flour in making edamame instant pudding had a significant effect on the level of preference (hedonic) and hedonic quality (p<0.05). The instant pudding formulation selected was F1 with nutritional content per 100 g, namely water content 2.72%, ash 2.03%, protein 13.10%, fat 1.37%, carbohydrates 80.78%, energy 387.85 kcal, energy from fat 12.33 kcal, dietary fiber 40.08%, sodium 0.13%, cholesterol 8.93%, and saturated fatty acids 0.34%. The nutritional content per serving of 5 mg cholesterol, 0 g saturated fat, and 1 g total fat has met the requirements for high fiber claims.Downloads
References
Aliyah, S., & Setiawati, S. I. (2018). Perbandingan Formula Enteral Rendah Lemak Berbasis Tepung Edamame Dengan Formula Komersial Rendah Lemak. Media Gizi Indonesia, 13(1). https://doi .org/10.20473/mgi.v13i1.1-11
Almatsier, S. (2016). Prinsip Dasar Ilmu Gizi. Jakarta: PT Gramedia Pustaka Utama. Nutrition, 30(2). https:// doi.org/10.1080/07315724.2011.10719947
Aribah, D., Nurul, Alif Rofiqotun, A., Permata, A.N., & Lukiati, B. (2016). Pengujian Potensi Jus Tomat (Lycopersicum esculentum) Sebagai Terapi Herbal pada Tikus Rattus norvegicus Hiper-kolesterolemik. Jurnal Ilmiah Biologi, Vol 4 No. 2, 84—89.
Badan Pengawasan Obat dan Makanan (BPOM RI) Republik Indonesia. (2016). Acuan Label Gizi.
Badan Pengawasan Obat dan Makanan Republik Indonesia (BPOM RI). (2022). Pengawasan Klaim Pada Label dan Iklan Pangan Olahan
Badan Pengawasan Obat dan Makanan Republik Indonesia (BPOM RI). (2019). Informasi Nilai Gizi Pada Label Pangan Olahan.
Badan Standarisasi Nasional (BSN). (1995). SNI 01-3728-1995
Badan Standarisasi Nasional (BSN). (2015). SNI 01-2802-2015.
Brown, L., Rosner, B., Willett, W. W., & Sacks, F. M. (1999). Cholesterol-lowering effects of dietary fiber: a meta-analysis. The American Journal of Clinical Nutrition, 69(1), 30–42. https://doi.org/0.1093/ AJCN/69.1.30
Civeira, F., Arca, M., Cenarro, A., & Hegele, R. A. (2022). A mechanism-based operational definition and classification of Journal of Clinical Lipidology, 16(6), 813–821. https:// doi.org/10.1016/J.JACL.2022.09.006
Elvizahro, L., Purwandari, A. D. A. N., Prastiwi, R. Y., Putri, S. E., & Majid, V. M. (2021). Formulations of edamame flour based enteral nutrition as an alternative liquid diet for stroke patients. Academic Hospital Journal, 3(1).
Erdman, J. (2000). Soy protein and cardiovascular disease: A statement for healthcare professionals from the nutrition committee of the AHA. In Circulation (Vol. 102, Issue 20). https://doi.org/10.1161/01.cir.102.20.2555
Fairudz, A., & Nisa, K. (2015). Pengaruh serat pangan terhadap kadar kolesterol penderita overweight. Medical Journal Of Lampung University, 4(8).
Fitriyana, N. (2017). Potensi Pangan Fungsional Berbasis Edamame Sebagai Pangan Antikolesterol Potency Of Functional Food From Edamame As Hipocholesterolemic Food. J. Rekapangan, 11(Juni 2017).
Fransiska, D., Permatasari, A. I., Haryati, S., Munandar, A., Subaryono, S., Darmawan, M., & Rahmad, W. (2014). Penambahan Kalsium Karbonat Pada Pembuatan Tepung Puding Instan Berbahan Alginat. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 9(1). https://doi.org/10.15578/jpbkp.v9i1.101
Jiang, G. L., & Katuuramu, D. N. (2021). Comparison of seed fatty and amino acids in edamame dried using two oven-drying methods and mature soybeans. Journal of the Science of Food and Agriculture, 101(4). https://doi.org/10.1002/ jsfa.10766
Kemenkes, RI. (2018). Laporan Nasional Rikesdas. In Badan Penelitian dan Pengembangan Kesehatan.
Learmonth, A. T. A., Trowell, H. C., & Burkitt, D. P. (1983). Western Diseases: Their Emergence and Prevention. The Geographical Journal, 149(1). https://doi.org/ 10.2307/633381
Mawarno, B. A. S., & Putri, A. S. (2022). Karakteristik Fisikokimia dan Sensoris Snack Bar Tinggi Protein Bebas Gluten dengan Variasi Tepung Beras, Tepung Kedelai dan Tepung Tempe. AgriHealth: Journal of Agri-Food, Nutrition and Public Health, 3(1). https://doi.org 10.20961/agrihealth.v3i1.60632
Misnaiyah, Indani, & Kamal, R. (2018). Daya Terima Konsumen Terhadap Puding Brokoli (Brassica Oleracea). Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga, 3(1).
Nur, R. (2018). Optimasi Formula Edamame Berdasarkan Karakteristik Kimia dan Sensori. Tesis. Bogor: Sekolah Pascasarjana Institut Pertanian Bogor.
Palupi, N., Zakaria, F., & Prangdimurti, E. (2007). Pengaruh Pengolahan Terhadap Nilai Gizi Pangan. Modul E-Learning ENBP, Departemen Ilmu Dan Teknologi PAngan- Feteta-IPB, 8.
Nurhidajah, A., Mary., Sardjono, M., Agnes., Yustinus, M. (2015). Kadar Serat Pangan dan Daya Cerna Pati Nasi Merah yang Diperkaya Kappa Karagenan dan Ekstrak Antosianin Dengan Variasi Metode Pengolahan. The 2nd University Research Colloquium: 1-2.
Rosiana, N.M., & Amareta D.I. (2016). Karakteristik Yoghurt Edamame Hasil Fermentasi Kultur Campuran Bakteri Asam Laktat Komersial Sebagai Pangan Fungsional Berbasis Biji-Bijian. Jurnal Ilmiah Inovasi. Jember.
Safitri, S., Tjiptaningrum, A., Angraini, D. I., & Ayu, R. (2017). Hubungan Konsumsi Protein Kedelai serta Konsumsi Serat Makanan dengan Kadar Kolesterol Total pada Pasien Puskesmas Kedaton Bandar Lampung. Agromedicine Unila , 4(2).
Samruan, W., Oonsivilai, A., & Oonsivilai R. (2012). Soybean and Fermented Soybean Extract Antioxidant Activities. International Journal of Nutrition and Food Engineering, Vol 6 No. 12. 1134—1137.
Sani. (2014). Pengembangan Puding Instan Tinggi Fe Sebagai Makanan Selingan Untuk Remaja Putri. Skripsi. Bogor: Departemen Gizi Masyarakat Fakultas Ekologi Manusia Institut Pertanian Bogor.
Sinulingga, B. O. (2020). Pengaruh konsumsi serat dalam menurunkan kadar kolesterol. Jurnal Penelitian Sains, 22(1).
Syarifah, WY. (2016). Pemanfaatan Edamame (Glycine max) dan Labu Kuning (Curcubita moschata) pada Pembuatan Kue Kering Sumber Beta Karoten untuk Anak Balita. Skripsi. Bogor: Departemen Gizi Masyarakat Fakultas Ekologi Manusia Institut Pertanian Bogor.
USDA. (2019). Food Data Central Searh Results. diakses pada 28 September 2023. https://fdc.nal. usda.gov/fdc-app.html#/food-details/542288/ nutrients
Waloya, T., Rimbawan., & Andarwulan, N. (2013). Hubungan Antara Konsumsi Pangan dan Aktivitas Fisik Dengan Kadar Kolesterol Darah Pria dan Wanita Dewasa di Bogor. Jurnal Gizi dan Pangan, 8(1): 9-16.
Wardhani, H.T.A., Aminah, S., & Yusuf, M. (2018). Formulasi Tepung Tempe Kedelai, Bekatul, dan Rumput Laut Sebagai Tepung Instant Tinggi Serat. Semarang: Jurusan Teknologi Pangan Universitas Muhammadiyah Semarang.
WHO. (2018). Noncommunicable Diseases Country Profiles. diakses pada 23 September 2023. https://www. who.int/ publications/m/item/ noncommunicable-diseases-idn-country-profile-2018
Wolfe, B. M., & Giovannetti, P. M. (1991). Short-term effects of substituting protein for carbohydrate in the diets of moderately hypercholesterolemic human subjects. Metabolism, 40(4). https://doi.org/10.1016/0026-0495(91)90142-J
Yani, DS. (2016). Karakteristik Bakso dari Campuran Tepung Edamame Inferorior (Glycine max L.,) dan Gluten dengan Variasi Jumlah Tepung Tapioka Sebagai Bahan Pengisi. Skripsi. Jember: Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Jember.
Yulli Kartika, E. (2018). Penentuan Kadar Air Dan Kadar Abu Pada Biskuit. Jurnal Kimia Analitik, 3(2).
