FORMULASI COOKIES DENGAN SUBSTITUSI TEPUNG UBI UNGU DAN KACANG ARAB SEBAGAI ALTERNATIF MAKANAN SELINGAN TINGGI SERAT UNTUK PENDERITA OBESITAS

ABSTRACTBackground: Obesity is a disorder characterized by excessive weight due to the accumulation of excess fat in the body. Dietary therapy for obesity can be conducted through a high-fiber, low-calorie, and high-antioxidant diet, which can be obtained from cookies made with Apurple sweet potato flour, which is rich in fiber and antioxidants, and chickpeas, which are also high in fiber.Objectives: To determine the effects of substituted purple sweet potato flour and chickpeas on organoleptic characteristics, macronutrient content, dietary fiber content, and antioxidant levels in cookies as an alternative snack for obese individuals.Methods: This research employed an experimental design with a Completely Randomized Design (CRD). Three treatment comparisons of wheat flour, purple sweet potato flour, and chickpeas, respectively, including F1 (35g:55g:10g), F2 (20g:65g:15g), and F3 (5g:75g:20g) were utilized, and two replications were conducted for each treatment. Organoleptic data were analyzed using the Kruskal-Walli’s test and the Mann-Whitney test. Nutritional content data were analyzed using ANOVA, followed by the Duncan test.Results: The results showed that substituted purple sweet potato flour and chickpeas significantly affected the hedonic test for color, hedonic quality for sweetness, macronutrient content, dietary fiber content, and antioxidant levels (p<0.05). However, the substitution did not affect the hedonic test for aroma, taste, texture, aftertaste, and mouthfeel, and the hedonic quality for color, beany and fragrant aroma, savory taste, texture, aftertaste, and mouthfeel (p>0.05).Conclusion: F2 was selected as the optimal formulation. The macronutrient content of F2 cookies meets the nutritional requirements for a snack serving based on the Recommended Dietary Allowances (RDA) for adult women aged 19-29 years and 30-49 years, making it eligible to be claimed as a high-fiber food product. ABSTRAKLatar belakang: Obesitas adalah penyakit yang ditandai dengan kelebihan berat badan karena adanya penumpukan lemak yang berlebihan di dalam tubuh. Terapi diet untuk penderita obesitas dapat dengan diet tinggi serat, rendah kalori, dan tinggi antioksidan yang dapat diperoleh dari cookies substitusi tepung ubi ungu yang mengandung tinggi serat dan antioksidan serta kacang arab yang mengandung tinggi serat.Tujuan: Mengetahui pengaruh substitusi tepung ubi ungu dan kacang arab terhadap sifat organoleptik, kandungan zat gizi makro, kadar serat pangan, dan kadar antioksidan pada cookies sebagai alternatif makanan selingan untuk penderita obesitas.Metode: Jenis penelitian ini menggunakan desain studi eksperimental dengan Rancangan Acak Lengkap (RAL). Perbandingan formulasi tepung terigu, tepung ubi ungu, dan kacang arab, yaitu F1 (35g:55g:10g), F2 (20 :65g:15g), F3 (5g:75g:20g) dan dua pengulangan. Data organoleptik dianalisis dengan uji Kruskal Wallis dan dilanjutkan uji Mann Whitney. Data kandungan gizi menggunakan uji ANOVA dan dilanjutkan dengan uji Duncan.Hasil: Hasil penelitian menunjukkan bahwa ada pengaruh substitusi tepung ubi ungu dan kacang arab terhadap uji hedonik warna, mutu hedonik rasa manis, kandungan zat gizi makro, kadar serat pangan, dan kadar antioksidan (p<0,05), dan tidak ada pengaruh substitusi tepung ubi ungu dan kacang arab terhadap uji hedonik aroma, rasa, tekstur, aftertaste, dan mouthfeel dan mutu hedonik warna, aroma langu dan harum, rasa gurih, tekstur, aftertaste, dan mouthfeel (p>0,05).Simpulan: F2 adalah formulasi terpilih. Kandungan zat gizi makro cookies F2 memenuhi kontribusi zat gizi satu kali makan selingan terhadap AKG wanita dewasa usia 19-29 tahun dan 30-49 tahun serta dapat diklaim sebagai produk pangan tinggi serat.