Characteristics of tempe meatballs with the addition of red onion skin flour (Allium cepa L.) as a functional food
DOI:
https://doi.org/10.22236/argipa.v10i1.18270Keywords:
Functional Food, Meatball, Red Onion Skin, TempeAbstract
As public awareness of the importance of health continues to grow, the demand for functional food products is also increasing. Red onion skins, often discarded as waste, are rich in antioxidants, while tempeh serves as a high-quality source of plant-based protein. These two local ingredients hold great potential for the development of diversified meatball products, appealing to a wide range of consumers, including vegetarians. This study aimed to evaluate the characteristics of tempeh-based meatballs enriched with red onion skin flour, focusing on consumer-preferred formulations, nutritional value, and functional food potential. A Completely Randomized Design (CRD) was employed with four treatment groups (0 g, 1.5 g, 3 g, and 4.5 g of red onion skin flour) and three replications. The addition of red onion skin flour significantly affected the color of the tempeh meatballs (p < 0.05). The optimal formulation was identified as F3, which contained 3 grams of red onion skin flour. This formulation received the highest average sensory scores: color (3.88), aroma (3.28), taste (3.44), and texture (3.24). Furthermore, the best formulation met the Indonesian National Standard (SNI 01-3820-2014) and demonstrated promising nutritional and functional properties, including antioxidant activity of 41.06%, protein content of 16.92%, moisture content of 35.82%, and ash content of 1.14%.
Downloads
References
Aryanta, I. W. R. (2020). Manfaat Tempe untuk Kesehatan. Widya Kesehatan, 2(1), 44–50. https://doi.org/10.32795/widyakesehatan.v2i1.609
Astawan, M., Cahyani, A. P., & Wresdiyati, T. (2023). Antioxidant Activity and Isoflavone Content of Overripe Indonesian Tempe. Food Research, 7(1), 42–50. https://doi.org/10.26656/fr.2017.7(S1).16
Ayun, Q., Kurniawan, S., & Saputro, W. A. (2020). Perkembangan Konversi Lahan Pertanian di Bagian Negara Agraris. VIGOR: Jurnal Ilmu Pertanian Tropika Dan Subtropika, 5(2), 38–44. https://doi.org/10.31002/vigor.v5i2.3040
Azra, A. T., & Kusumaningati, W. (2023). Formulasi Cendol Daun Kelor (Moringa oleifera) sebagai Minuman Fungsional. Muhammadiyah Journal of Nutrition and Food Science (MJNF), 4(2), 84–92. https://doi.org/10.24853/mjnf.4.2.84-92
Badan Pusat Statistik Provinsi Jawa Tengah. (2023). Provinsi Jawa Tengah dalam Angka 2023. In Badan Pusat Statistik Provinsi Jawa Tengah.
Bernadhi, B. D., Sukendar, I., & Rochman, I. K. (2022). Pendampingan Proses Produksi Pembuatan Tempe Kedelai. Jurnal Sains Teknologi Dalam Pemberdayaan Masyarakat, 3(2), 115–122. https://doi.org/10.31599/jstpm.v3i2.1664
Chadorshabi, S., Nezhadi, S. H., & Ghasempour, Z. (2022). Red Onion Skin Active Ingredients, Extraction, and Biological Properties for Functional Food Applications. In Food Chemistry (Vol. 386, pp. 132–737). Elsevier Ltd. https://doi.org/10.1016/j.foodchem.2022.132737
Dewi, S. P. C., & Sumarni. (2020). Ekstraksi Antosianin dari Kulit Bawang Merah sebagai Pewarna Alami Makanan. Jurnal Inovasi Proses, 5(2), 80–84.
Edy, H. J. (2022). Pemanfaatan Bawang Merah (Allium cepa L.) sebagai Antibakteri di Indonesia. Jurnal Farmasi Medica/Pharmacy Medical Journal (PMJ), 5(1), 27–35. https://doi.org/10.35799/pmj.v5i1.41894
Ekawati, D. A., Anestasia, J., Rejeki, M. P., & Tamim, Y. A. T. (2021). Analisis Faktor yang Mempengaruhi Pengambilan Keputusan Konsumen pada Pembelian Pangan Fungsional Bayi. Jurnal Sains Pemasaran Indonesia (Indonesian Journal of Marketing Science), 20(2), 88–101. https://doi.org/10.14710/jspi.v20i2.88-101
Fitriana, M. N., Romadhan, M. F., & Basriman, I. (2022). Pengaruh Substitusi Tepung Terigu dengan Tepung Beras Hitam terhadap Mutu Bolu Kukus. Jurnal Teknologi Pangan Dan Kesehatan (The Journal of Food Technology and Health), 3(2), 109–117. https://doi.org/10.36441/jtepakes.v3i2.575
Fujiana, F., Pondaag, V. T., Afra, A., Evy, F., & Fadly, D. (2021). Potensi Pangan Fermentasi Tempe dalam Mengatasi Kejadian Stunting di Indonesia. Poltekita : Jurnal Ilmu Kesehatan, 15(2), 20–26. https://doi.org/10.33860/jik.v15i2.481
Hayes, M. (2020). Measuring Protein Content in Food: An Overview of Methods. In Foods (Vol. 9, Issue 10, pp. 1–4). https://doi.org/10.3390/foods9101340
Helilusiatiningsih, N., Winahyu, N., Maharani, N., Setiyadi, H., & Choirina, V. N. (2023). Pelatihan Teknologi Pengolahan Bakso Ayam dan Tahu Bakso di Program Studi Agribisnis UNISKA Kediri. Jurnal ABDIRAJA, 6(1), 21–26. https://doi.org/10.24929/adr.v6i1.2357
Kunnaryo, H. J. B., & Wikandari, P. R. (2021). Antosianin dalam Produksi Fermentasi dan Perannya sebagai Antioksidan. Unesa Journal of Chemistry, 10(1), 24–36. https://doi.org/10.26740/ujc.v10n1.p24-36
Linda, M., Tutik, T., Yusuf, M., & Amalia, P. (2023). Penetapan Kadar Fenolik Total Ekstrak Metanol dan Fraksi Etil Asetat Kulit Bawang Merah (Allium cepa L.). Jurnal Farmasi Malahayati, 5(2), 133–143. https://doi.org/10.33024/jfm.v5i2.6857
Maharani, A. I., Riskierdi, F., Febriani, I., Kurnia, K. A., Rahman, N. A., Ilahi, N. F., & Farma, S. A. (2021). Peran Antioksidan Alami Berbahan Dasar Pangan Lokal dalam Mencegah Efek Radikal Bebas. Prosiding Seminar Nasional Biologi Universitas Negeri Padang, 1(2), 390–399.
Muzhahir, Z., Unzilatirrizqi, Y. E. R., & Fera, M. (2023). Analisa Proksimat Ekstrak Limbah Kulit Kedua Bawang Merah (Allium cepa L.). Journal of Food and Agricultural Product, 3(2), 114–123. https://doi.org/10.32585/jfap.v3i2.4608
Nadia, L. S., Lejap, T. Y. T., & Rahmanto, L. (2023). Pengaruh Pengolahan Pangan terhadap Kadar Air Bahan Pangan. Journal of Innovative Food Technology and Agricultural Product, 1(1), 5–8. https://doi.org/10.31316/jitap.vi.5780
Narsa, A. C., Salman, A. A., & Prabowo, W. C. (2022). Identifikasi Metabolit Sekunder dan Profil Farmakognosi Kulit Bawang Merah (Allium cepa L.) sebagai Bahan Baku Farmasi Terbarukan. Jurnal Sains Dan Kesehatan, 4(6), 645–653. https://doi.org/10.25026/jsk.v4i6.1551
Pangestuti, E. K., & Darmawan, P. (2021). Analysis of Ash Contents in Wheat Flour by The Gravimetric Method. Jurnal Kimia Dan Rekayasa, 2(1), 16–21. https://doi.org/10.31001/jkireka.v2i1.22
Pertala, M. S., Tutik, & Nofita. (2023). Identifikasi Senyawa Metabolit Sekunder menggunakan Instrumen GC-MS pada Ekstrak Kulit Bawang Merah (Allium cepa L.) Menggunakan Pelarut Etil Asetat dan n-Heksana. Jurnal Ilmu Kedokteran Dan Kesehatan, 9(4), 1300–1309. https://doi.org/10.33024/jikk.v9i4.5658
Prativi, M. B. N., Astuti, D. I., Putri, S. P., Laviña, W. A., Fukusaki, E., & Aditiawati, P. (2023). Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe. Metabolites, 13(2), 1–16. https://doi.org/10.3390/metabo13020300
Putri, D. E., Tutik, T., & Winahyu, D. A. (2023). Penetapan Kadar Flavonoid dan Alkaloid Ekstrak Kulit Bawang Merah (Allium cepa L.) Menggunakan Metode Refluks dan Sokletasi. Jurnal Ilmu Kedokteran Dan Kesehatan, 10(3), 1643–1652. https://doi.org/10.33024/jikk.v10i3.9133
Rahma, D. A., Sari, E. M., & Nurfajriah, S. (2023). Identifikasi Kandungan Boraks pada Bakso yang Beredar di Pasar Tradisional Kecamatan Tambun Selatan. Journal of Research and Education Chemistry, 5(1), 59–73. https://doi.org/10.25299/jrec.2023.vol5(1).12502
Romulo, A., & Surya, R. (2021). Tempe: A Traditional Fermented Food of Indonesia and Its Health Benefits. In International Journal of Gastronomy and Food Science (Vol. 26, pp. 1–9). https://doi.org/10.1016/j.ijgfs.2021.100413
Rumasukun, M. I., Ega, L., & Mailoa, M. (2023). Karakteristik Organoleptik Mie Basah dengan Substitusi Tepung Buah Pisang Tongka Langit (Musa troglodytarum L.). Jurnal Agrohut, 14(1), 24–33. https://doi.org/10.51135/agh.v14i1.192
Sari, E. K., EMD, B. R., Putri, M. K., & Rosita, M. E. (2021). Pangan Fungsional sebagai Alternatif Penunjang Imun di Masa Pandemi. Edukasi Dan Pengabdian Masyarakat, 1(2), 56–64. https://doi.org/10.61179/epmas.v1i2.297
Siahaan, I. Y., Nasution, H. M., Nasution, M. A., & Rahayu, Y. P. (2023). Uji Aktivitas Antibakteri Fraksi n-Heksan Kulit Bawang Merah (Allium cepa L.) terhadap Bakteri Streptococcus mutans. Journal of Pharmaceutical and Sciences, 6(4), 1553–1560. https://doi.org/10.36490/journal-jps.com.v6i4.258
Stoica, F., Condurache, N. N., Aprodu, I., Andronoiu, D. G., Enachi, E., Stănciuc, N., Bahrim, G. E., Croitoru, C., & Râpeanu, G. (2022). Value-Added Salad Dressing Enriched with Red Onion Skin Anthocyanins Entrapped in Different Biopolymers. Food Chemistry: X, 15(1), 1–10. https://doi.org/10.1016/j.fochx.2022.100374
Suryandari, M., & Kusumo, G. G. (2022). Identifikasi Senyawa Metabolit Sekunder Ekstrak Kulit Bawang Merah (Allium cepa L.) dari Berbagai Macam Pelarut. Journal Pharmasci (Journal of Pharmacy and Science), 7(2), 131–135.
Tamam, B. (2022). Tempe: Pangan Lokal Unggul (Superfood) Khasanah Budaya Bangsa. Indonesian Red Crescent Humanitarian Journal, 1(1), 41–48. https://doi.org/10.56744/irchum.v1i1.14
Tapalina, N., Tutik, T., & Saputri, G. A. R. (2022). Pengaruh Metode Ekstraksi Panas terhadap Aktivitas Antioksidan Ekstrak Kulit Bawang Merah (Allium cepa L.). Jurnal Ilmu Kedokteran Dan Kesehatan, 9(1). https://doi.org/10.33024/jikk.v9i1.5830
Tutik, Putri, G. A. R., & Lisnawati. (2022). Perbandingan Metode Maserasi, Perkolasi, dan Ultrasonik terhadap Aktivitas Antioksidan Kulit Bawang Merah (Allium cepa L.). Jurnal Ilmu Kedokteran Dan Kesehatan, 9(3), 913–923. https://doi.org/10.33024/jikk.v9i3.5634
Umar, C. B. P. (2023). Penyuluhan tentang Pentingnya Peranan Protein dan Asam Amino bagi Tubuh di Desa Negeri Lima. Jurnal Pengabdian Ilmu Kesehatan, 1(3), 52–56. https://doi.org/10.55606/jpikes.v1i3.1412
Utami, E. T. W., & Qohar, A. F. (2023). Pengaruh Penambahan Rempah Berbeda terhadap Sifat Organoleptik Nuget Ayam. Jurnal Ilmu Dan Teknologi Peternakan, 10(2), 52–58. https://doi.org/10.20956/jitp.v10i2.22171
Viera, V. B., Piovesan, N., Mello, R. D. O., Barin, J. S., Fogaça, A. D. O., Bizzi, C. A., Flores, É. M. D. M., Costa, A. C. D. S., Pereira, D. E., Soares, J. K. B., & Kubota, E. H. (2023). Ultrasonic Assisted Extraction of Phenolic Compounds with Evaluation of Red Onion Skin (Allium cepa L.) Antioxidant Capacity. Journal of Culinary Science and Technology, 21(1), 156–172. https://doi.org/10.1080/15428052.2021.1910095
Wahyuni, N. E., Yusuf, M., & Tutik. (2022). Pengaruh Konsentrasi Pelarut terhadap Aktivitas Antioksidan dan Kandungan Total Flavonoid Ekstrak Etanol Kulit Bawang Merah (Allium cepa L.). Jurnal Farmasi Malahayati, 4(2), 216–226. https://doi.org/10.33024/jfm.v4i2.5764
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 ARGIPA (Arsip Gizi dan Pangan)
This work is licensed under a Creative Commons Attribution 4.0 International License.
