DOI: https://doi.org/10.14710/jnc.v15i3.54667

KARAKTERISTIK FISIK DAN KADAR PROTEIN SUSU BUBUK KACANG MERAH (VIGNA ANGULARIS) DENGAN SUPLEMENTASI HIDROLISAT PROTEIN IKAN GABUS (CHANNA STRIATA)

Departemen Magister Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Soegijapranta, Semarang, Jawa Tengah, Indonesia

Received: 17 Dec 2025; Revised: 10 Jun 2026; Accepted: 23 Jun 2026; Available online: 27 Jul 2026; Published: 27 Jul 2026.

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Abstract

ABSTRACT

Background: Red bean (Vigna angularis) milk serves as a potential protein and antioxidant alternative for individuals with lactose intolerance; however, it is limited by low amino acid content and poor emulsion stability. These deficiencies constrain its effectiveness as a nutritional intervention during the First 1,000 Days of Life. This study integrates snakehead fish (Channa striata) to enhance nutrient density through the intake of albumin and essential amino acids. Furthermore, the foam mat drying method with the addition of maltodextrin was applied to eliminate fishy odors, improve solubility, and extend shelf life as a strategic nutritional intervention.

Methods: The method used was a single-factor Complete Random Design (RAL) consisting of three levels of Snakehead Protein Hydrolysate supplementation (K1:1%, K2:1.5%, and K3: 2%). The analysis was carried out on three main parameters, namely color intensity measured by the chromameter method (L*, a*, b* system), solubility by gravimetric method, and protein content using the Lowry method. All data obtained were statistically analyzed using One-Way ANOVA to determine the effect of treatment. If there is a real effect, the analysis is followed by the Duncan Follow-up Test at a significance level of 5% to determine the difference between treatment levels.

Objective: To develop a red bean-based milk powder supplemented with snakehead fish protein hydrolysate and to analyze the physical characteristics and protein content of the product as a functional local food potential to support the fulfillment of protein requirements.

Results In the physical analysis of the color of the sample, the highest lightness value was found in the K3 sample (88,27), and the lowest brightness value was found in K0 sample (86.50). The solubility analysis showed a sample solubility level of 90.30-91.33%, this is in accordance with the standard of milk powder with a solubility index of > 90%. The lowest protein levels in the sample were 25.85% (control) and the highest was 28.98%  (K3 FPH 2%) protein.

Conclusion: The color characteristics of red bean milk powder with FPH have a corresponding brightness value and a solubility value according to the SI standart, the protein content of red bean milk powder with snakehead fish Protein hydrolisate (HPI) supplementation increases along with the supplementation, so that it has the potential to prevent stunting.

Keywords : Milk powder; red beans; fish protein hydrolisat 

 

ABSTRAK

Latar belakang: Susu nabati kacang merah (Vigna angularis) merupakan alternatif protein dan antioksidan bagi penderita intoleransi laktosa, namun memiliki kandungan asam amino dan stabilitas emulsi yang masih rendah. Defisiensi ini membatasi efektivitasnya dalam mencegah stunting pada 1000 Hari Pertama Kehidupan (HPK). Penelitian ini mengintegrasikan ikan gabus (Chana striata) untuk meningkatkan densitas gizi melalui asupan albumin dan asam amino esensial. Selain itu, metode foam mat drying dengan penambahan maltodekstrin diterapkan untuk menghilangkan aroma amis, meningkatkan kelarutan, serta memperpanjang umur simpan produk sebagai intervensi gizi strategis.

Tujuan: Mengembangkan susu bubuk berbasis kacang merah dengan suplementasi hidrolisat protein ikan gabus, serta menganalisis karakteristik fisik, dan kadar protein produk, sebagai produk pangan lokal fungsional berpotensi mendukung pemenuhan kebutuhan protein.

Metode: Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) faktor tunggal yang terdiri dari tiga level suplementasi Hidrolisat Protein Ikan Gabus (K1:1%, K2:1,5%, dan K3:2%). Analisis dilakukan terhadap tiga parameter utama, yaitu intensitas warna yang diukur dengan metode chromameter (sistem L*, a*, b*), daya larut metode gravimetri, dan kadar protein menggunakan metode Lowry. Seluruh data yang diperoleh dianalisis secara statistik menggunakan One-Way ANOVA untuk mengetahui pengaruh perlakuan. Jika terdapat pengaruh nyata, analisis dilanjutkan dengan Uji Lanjut Duncan pada taraf signifikansi 5% untuk menentukan perbedaan antar level perlakuan.

Hasil: Analisis fisik warna sampel menunjukan nilai lightness tertinggi terdapat pada sampel K3 (88.27), dan tingkat kecerahan terendah dimiliki oleh sampel K0 (86,50). Analisis kelarutan menujukan tingkat kelarutan sampel 90.30–91.33%, hal ini sesuai dengan standar susu bubuk dengan solubility index > 90%. Analisis kadar protein terendah pada sampel adalah 25.85% (kontrol) dan tertinggi 28.98% (K3 suplementasi HPI 2%).

Simpulan: Karakteristik warna susu bubuk kacang merah dengan HPI gabus memiliki nilai kecerahan yang sesuai dan kelarutan yang sesuai Standar Internasional (SI), kadar protein susu bubuk kacang merah dengan suplementasi HPI gabus meningkat seiring dengan suplementasi hidrolisat protein ikan gabus.

Kata Kunci: Hidrolisat protein ikan; kacang merah; susu bubuk

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Keywords: Hidrolisat protein ikan; kacang merah; susu bubuk
Funding: BIMA KEMDIKTISAINTEK

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