Formulasi cookies fungsional sumber protein dan serat berbasis tepung labu kuning, mocaf, dan daging ayam untuk lansia: Studi eksperimen kandungan gizi

Author(s): Zahra Fida Shatila, Nunung Cipta Dainy
DOI: 10.30867/gikes.v7i2.2762

Abstract

Background: Older adults often experience declines in physical, biological, psychological, and gastrointestinal functions, increasing the need for quality nutrients, particularly protein and dietary fiber. Pumpkin, modified cassava flour (mocaf), and chicken meat are potential food sources that can meet these needs.

Objective: This study aimed to evaluate the nutritional content and hedonic quality of cookies formulated with pumpkin flour, mocaf, and chicken meat flour as an alternative snack rich in protein and fiber for older adults.

Methods: An experimental study was conducted using a Completely Randomized Design (CRD) with five formulas: F0 (150 g mocaf, 0 g pumpkin flour), F1 (140 g mocaf, 10 g pumpkin flour), F2 (130 g mocaf, 20 g pumpkin flour), F3 (120 g mocaf, 30 g pumpkin flour), and F4 (110 g mocaf, 40 g pumpkin flour). The dependent variables included hedonic quality, preference level, and nutrient content, whereas the independent variable was the proportion of mocaf and pumpkin flour. Data were analyzed using the Kruskal-Wallis and Mann-Whitney post hoc tests.

Results: Significant differences (p<0.05) were observed in aroma, taste, and overall preference. Formula F1 was selected as the best formulation, containing 4.5% protein and 7.9% fiber. These values met the Indonesian National Standard (SNI) for biscuits, with fiber content qualifying for a “source of dietary fiber” claim, though protein content did not meet the “source of protein” requirement.

Conclusion: Cookies with 140 g of mocaf and 10 g of pumpkin flour represent the optimal formulation, meeting SNI standards and showing potential as a functional high-fiber snack for elderly populations.

Keywords

Cookies, Elderly, Pumpkin, Mocaf, Dietary Fiber, Protein

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DOI: http://dx.doi.org/10.30867/gikes.v7i2.2762

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