DOI: https://doi.org/10.14710/jnc.v10i1.27973

ANALISIS ZAT GIZI ES KRIM PISANG BATU (Musa balbisiana colla) SEBAGAI PANGAN FUNGSIONAL PENCEGAH KANKER KOLOREKTAL

Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia

Received: 25 Jun 2020; Published: 28 May 2021.

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Abstract

Latar belakang: Pisang batu merupakan salah satu pangan lokal sumber kalsium dan serat pangan. Es krim dengan substitusi tepung pisang batu dengan kandungan tinggi kalsium dan serat pangan dapat menjadi alternatif pangan fungsional pencegah kanker kolorektal.

Tujuan: Mengetahui efek substitusi tepung pisang batu terhadap kandungan gizi yang meliputi kadar protein, lemak, air, abu, serat pangan, dan kalsium es krim pisang batu.

Metode: Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 3 taraf perlakuan, yaitu variasi substitusi tepung pisang batu 0% (N1), 12% (N2), dan 17% (N3) dengan 3 kali pengulangan. Analisis kadar protein menggunakan metode Kjeldahl, kadar lemak menggunakan metode soxhlet, kadar karbohidrat menggunakan metode carbohydrate by difference, kadar air menggunakan metode oven, kadar abu menggunakan metode pengabuan kering, kadar serat pangan dengan metode enzimatik-gravimetri, dan uji kalsium menggunakan uji titrimetrik. Analisis statistik kandungan gizi menggunakan uji one way ANOVA.

Hasil: Es krim N2 dengan substitusi tepung pisang batu 12% memiliki kadar kalsium tertinggi diantara semua perlakuan dengan kandungan kalsium 0,73%, protein 3,04%, lemak 5,09%, karbohidrat 39,31%, air 51,25%, abu 1,29%, dan serat pangan 5,96%.

Simpulan: Substitusi tepung pisang batu dapat meningkatkan kalsium, kadar lemak, kadar air dan menurunkan kadar abu pada es krim pisang batu.

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Keywords: tepung pisang batu; es krim; kandungan gizi
Funding: Penelitian Terapan Unggulan Perguruan Tinggi (PTUPT) sumber dana Direktorat Riset dan Pengabdian Masyarakat Direktorat Jenderal Penguatan Riset dan Pengembangan Kemenristek Dikti dengan Nomor Kontrak:

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