Konsumsi makanan tinggi kalori dan rendah gizi telah menjadi salah satu pemicu meningkatnya prevalensi obesitas dan penyakit metabolik. Di Indonesia, sehingga diperlukan diversifikasi pangan lokal berupa pengembangan cemilan sehat berbasis tepung kacang hijau dan tepung pisang kepok untuk mendukung program diet. Tujuan penelitian ini adalah untuk mengetahui formulasi dan karakteristik biskuit berbasis tepung kacang hijau dengan tepung pisang kepok yang optimal sebagai alternatif cemilan sehat dalam program diet. Bahan baku yang digunakan meliputi tepung kacang hijau, tepung pisang kepok, tepung sagu, gula aren, mentega, dan bahan pembantu lainnya. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan formulasi komposit, yaitu persentase kacang hijau:tepung pisang kepok 70:10, 65:15, 60:20, 50:30; dengan tepung sagu sama di setiap formulasi yaitu 20%. Hasil penelitian menunjukkan bahwa kadar air biskuit (3,40–3,80%), dan kadar abu (1,85–2,87%) memenuhi standar SNI 01-2973-1992. Parameter warna L*a*b* menunjukkan nilai kecerahan (L*) (25,83–29,75), a* (9,53–10,50), dan b* (35,07–38,02), tidak terdapat perbedaan signifikan antar formulasi. Nilai kekerasan (hardness, 789,41–1.093,26) biskuit meningkat seiring dengan bertambahnya proporsi tepung pisang kapok. Nilai fracturability (980,33–1.245,73) tidak dipengaruhi formulasi. Hasil uji sensoris menunjukkan bahwa formulasi 65:15 memiliki skor kesukaan tertinggi (3,96, 'suka') dengan kadar protein 8,14 g/100 g, kadar lemak 0,858 g/100 g, dan karbohidrat 52,90 g/100 g, energy 437,75 kkal/100 g. Kesimpulan biskuit dari tepung kacang hijau dan pisang kepok dapat mendukung diet.rnrnKata Kunci: Biskuit, Tepung Kacang Hijau, Tepung Pisang Kepok, Program Diet.


Deskripsi Lain

The consumption of high-calorie and low-nutrient foods has become one of the triggers for the increasing prevalence of obesity and metabolic diseases. In Indonesia, therefore, diversification of local food through the development of healthy snacks based on mung bean flour and banana flour is needed to support diet programs. The purpose of this research was to determine the formulation and characteristics of biscuits based on mung bean flour with banana flour, an optimal alternative healthy snack in diet programs. The raw materials used included mung bean flour, banana flour, sago flour, palm sugar, margarine, and other ingredients. The research design used was a Completely Randomized Design (CRD) with four composite formulation treatments, namely the percentage of mung bean flour:banana flour 70:10, 65:15, 60:20, 50:30; with sago flour the same in each formulation at 20%. The results showed that the moisture content of biscuits (3,40–3,80%) and ash content (1,85–2,87%) met the SNI 01-2973-1992 standard. The L*a*b* color parameters showed brightness values (L*) (25,83–29,75), a* (9,53–10,50), and b* (35,07–38,02), with no significant difference between formulations. The hardness value (789,41–1,093,26g) of biscuits increased along with the increasing proportion of banana flour. The fracturability value (980,33–1,245,73) was not affected by the formulation. The sensory test results showed that the 65:15 formulation had the highest preference score (3,96, 'like') with protein content of 8,14 g/100 g, fat content of 0,858 g/100 g, carbohydrate content of 52,90 g/100 g, and energy of 437,75 kcal/100 g. The conclusion is that biscuits made from mung bean flour and banana flour can support diet programs.rnrnKeywords: Biscuit, Mung Bean Flour, Banana Flour, Diet Program.