Sifat Organoleptik dan Kandungan Gizi Cookies Mocaf Substitusi Tepung Jangkrik sebagai Snack Sumber Protein

Sumarto Sumarto; Haliza  Nurul Ghiffari; Naning  Hadiningsih; Pijar Beyna Fatamorgana

doi:10.30812/nutriology.v7i1.5557

Authors

Sumarto Sumarto Politeknik Kesehatan Kementerian Kesehatan Tasikmalaya, Tasikmalaya, Indonesia https://orcid.org/0000-0003-0013-7464
Haliza Nurul Ghiffari Politeknik Kesehatan Kementerian Kesehatan Tasikmalaya, Tasikmalaya, Indonesia
Naning Hadiningsih Politeknik Kesehatan Kementerian Kesehatan Tasikmalaya, Tasikmalaya, Indonesia
Pijar Beyna Fatamorgana Politeknik Kesehatan Kementerian Kesehatan Tasikmalaya, Tasikmalaya, Indonesia

DOI:

https://doi.org/10.30812/nutriology.v7i1.5557

Keywords:

cookies, kandungan gizi, mocaf, stunting, tepung jangkrik

Abstract

Stunting ditandai dengan tinggi badan tidak sesuai umurnya. Penyebab stunting yaitu kurangnya asupan protein, zat besi dan seng dalam jangka waktu lama. Salah satu upaya pemerintah dalam menanggulangi stunting yaitu melalui program Pemberian Makanan Tambahan (PMT) dengan pemanfaatan pangan lokal. Alternatif pangan lokal yang bisa dijadikan PMT adalah tepung mocaf dan tepung jangkrik. Tujuan penelitian ini adalah menganalisis sifat organoleptik dan kandungan zat gizi cookies tepung mocaf substitusi tepung jangkrik. Metode penelitian ini adalah eksperimen dengan menggunakan 3 formulasiperbandingan tepung terigu sebagai kontrol, tepung mocaf dan tepung jangkrik yaitu Formulasi A (20%:60%:20%), B (18,75%:56,25%:25%), dan C (17,5%:52,5%:30%). Data dianalisis dengan ANOVA dan uji lanjut Duncan. Hasil penelitian menunjukkan rata-rata tingkat kesukaan paling tinggi yaitu formula C untuk warna (3,8), aroma (3,6), rasa (3,7), dan tekstur (3,8) pada skala 1-5. Kandungan gizi per 100 gram formula C yaitu protein 5,2 gram. Kadar air cookies 2,4%, sudah sesuai SNI dengan menggunakan metode termogravimetri. Kesimpulan dari penelitian ini adalah cookies tepung mocaf substitusi tepung jangkrik telah memenuhi syarat dengan hasil 5,2 gram sebagai pangan olahan sumber protein.

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