Enhancement of Nutritional and Organoleptic Qualities in Biscuits through Substitution with Pumpkin Puree and Katuk Leaves

https://doi.org/10.33860/jik.v18i3.3816

Authors

  • Theresia Dewi Kartini Barek Department of Nutrition, Poltekkes Kemenkes Makassar, South Sulawesi, Indonesia
  • Retno Sri Lestari Department of Nutrition, Poltekkes Kemenkes Makassar, South Sulawesi, Indonesia
  • Nadimin Department of Nutrition, Poltekkes Kemenkes Makassar, South Sulawesi, Indonesia

Keywords:

Biscuits, Pumpkin Puree, Katuk Leaf, antioxidants, nutritional snacks

Abstract

Biscuits, a popular snack, offer a platform for nutritional innovation by incorporating local food ingredients. This study explores the substitution of traditional ingredients with pumpkin puree and katuk leaves to develop enriched biscuits suitable for pregnant women and nursing mothers. Employing a Completely Randomized Design (CRD), the study varied the levels of pumpkin puree and katuk leaf substitutions across four formulations: F0 (0% pumpkin, 0% katuk leaves), F1 (40% pumpkin, 3% katuk leaves), F2 (45% pumpkin, 4% katuk leaves), and F3 (50% pumpkin, 5% katuk leaves). Conducted in Makassar City in 2023, the study utilized SPSS for data analysis. Results indicated that biscuits with pumpkin and katuk leaf substitutions showed enhanced antioxidant properties, evidenced by significant increases in phenolic compounds (p=0.003) and flavonoids (p<0.001). Additionally, these biscuits met the moisture and ash content standards set by SNI 2973:2011 and SNI 01-2973-1992, respectively. Organoleptically, the F1 biscuits were most preferred, scoring 783. In conclusion, substituting traditional biscuit ingredients with pumpkin puree and katuk leaves significantly improves the antioxidant activity, compliance with moisture and ash standards, and organoleptic quality of the biscuits.

References

Sutiawan I. Sejumlah 77% Orang Indonesia Lebih Banyak Konsumsi Camilan. Gatra.com [Internet]. 2019; Available from: https://www.gatra.com/news-460209-gaya-hidup-sejumlah-77-orang-indonesia-lebih-banyak-konsumsi-camilan.html

Badan Standardisasi Nasional. SNI Biskuit Nomor 2973:2011. 2011.

Pujimulyani D. Teknologi Pengolahan Sayur-Sayuran dan Buah-Buahan. Yogyakarta: Graha Ilmu; 2012.

Sudarman M. Pemanfaatan Labu Kuning (Cucurbita moschata duch) sebagai Bahan Dasar Pembuatan Cookies [Internet]. Vol. 52, Tesis Fak. MIPA Universitas Negeri Makassar. 2018. Available from: http://eprints.unm.ac.id/id/eprint/10514

Mona, Seleem, Aly, Hinar. Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder. Food and Nutrition Sciences [Internet]. 2015;6(1):660–74. Available from: https://www.scirp.org/journal/paperinformation?paperid=56442

Murdiati A, Amaliah. Panduan Penyiapan Pangan Sehat Untuk Semua (p. 169). Prenadamedia Group; 2013.

Suryati LH, Maherawati . Karakteristik Fisikokimia dan Organoleptik Cookies Dengan Penambahan Puree Labu Kuning dan Tepung Cangkang Telur Ayam. Jurnal Teknologi Pangan [Internet]. 2019;2:12–25. Available from: https://jurnal.untan.ac.id/index.php/jft/article/view/38020

Hatta H, Sandalayuk M. Pengaruh Penambahan Tepung Labu Kuning terhadap Kandungan Karbohidrat dan Protein Cookies. Gorontalo Journal of Public Health [Internet]. 2020;3(1):41. Available from: https://jurnal.unigo.ac.id/index.php/gjph/article/view/892

Sariani, La Karimuna A. Pengaruh Penambahan Tepung Daun Katuk (Saoropus Androginus L. Merr) Terhadap Nilai Organoleptik dan Nilai Gizi Biskuit Berbasis Sagu (Metroxylon Sagu Rottb). J Sains dan Teknologi Pangan [Internet]. 2019;4(5):2425–37. Available from: http://ojs.uho.ac.id/index.php/jstp/article/view/9398

Lestari RS, Thresia DKB, Zakaria dan Jusni. Kadar Mineral Cookies dengan Subtitusi Daun Katuk (Sauropus andragynus) dan Oatmeal. Media Gizi Pangan [Internet]. 2020;27(2):30–6. Available from: https://journal.poltekkes-mks.ac.id/ojs2/index.php/mediagizi/article/view/1862

Susanto DA. Kualitas Produk Biskuit Menghadapi Pemberlakuan Sni Biskuit Secara Wajib [Studi Kasus di DKI Jakarta]. Penelitian Gizi dan Makanan [Internet]. 2019;41(1):1–12. Available from: https://pgm.persagi.org/index.php/pgm/article/view/704

Kemit N, Widarta IWR, Nocianitri KA. Pengaruh Jenis Pelarut dan Waktu Maserasi Terhadap Kandungan Senyawa Flavonoid dan Aktivitas Antioksidan Ekstrak Daun Alpukat (Persea Americana Mill). Jurnal Ilmu Teknologi Pangan [Internet]. 2016;5(2):130–41. Available from: https://ojs.unud.ac.id/index.php/itepa/article/view/27509/17418

Dainy NC, Yunieswati W. Nutrition Facts and Antioxidant Activity of Spices Biscuits as Functional Snacks to Immune Booster. AcTion Aceh Nutrition Jounal [Internet]. 2023;8(2):165. Available from: https://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/835/401

Sunil Kumar. K. The Importance of Antioxidant and Their Role in Pharmaceutical Science - a Review. Asian Journal of Research in Chemistry and Pharmaceutical Sciences [Internet]. 2014;1(1):27–44. Available from: http://www.ajrcps.com/archives1.php?volume=2&issue=1

Nurhidayanti N, Suhartatik N, Mustofa A. Karakteristik Fisikokimia dan Organoleptik Mi Kering Substitusi Tepung Talas (Colocasi esculenta) dengan Penambahan Daun Katuk (Sauropus androgynus). JITIPARI (Jurnal Ilmu Teknologi dan Industri Pangan UNISRI) [Internet]. 2023;8(1):40–8. Available from: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/7191/4947

Hartanto H. Uji Aktivitas Antioksidan dengan Metode DPPH Ekstrak Daun Katuk (Sauropus androgynus (L.) Merr) serta Uji Stabilitas Pengaruh Konsentrasi Emulgator Asam Stearat dan Trietanolamin terhadap Frmulasi Krim Antioxidant Activity Test with DPPH Method Katuk L. Indones Nat Res Pharm J [Internet]. 2018;3(1):2502–8421. Available from: https://journal.uta45jakarta.ac.id/index.php/INRPJ/article/view/1919/1268

Hariadi H, Wibawa I, Rahmawati L, Riana A. Pengaruh Penambahan Ekstrak Jahe Merah terhadap Karakteristik Organoleptik dan Kandungan Antioksidan Cookies Labu Kuning. Seminar Nasional Pertanian. 2021;335–44.

Trisnawati W, Suter K, Suastika K, Putra NK. Pengaruh Metode Pengeringan Terhadap Kandungan Antioksidan , Serat Pangan dan Komposisi Gizi Tepung Labu Kuning. 2014;3(4):135–40. Available from: https://journal.ift.or.id/files/34135140

Junita D, Setiawan B, Anwar F, Muhandri T. Komponen Gizi, Aktivitas Antioksidan dan Karakteristik Sensori Bubuk Fungsional Labu Kuning (Cucurbita moschata) dan Tempe. J Gizi dan Pangan [Internet]. 2017;12(2):109–16. Available from: https://journal.ipb.ac.id/index.php/jgizipangan/article/view/18714/13214

Estiasih, T., Ahmadi KGS. Teknologi Pengolahan Pangan. Jakarta: Bumi Aksara; 2009.

Nabilla DY, Sabta Aji DA, Nufaisah A, Saputri W, Aprilia V, Rahayu HK, et al. Pengembangan Biskuit “Prozi” Tinggi Protein dan Kaya Zat Besi untuk Ibu Hamil sebagai Upaya Pencegahan Stunting. Amerta Nutr [Internet]. 2022;6(1SP):79–84. Available from: https://e-journal.unair.ac.id/AMNT/article/view/39808/23633

Kusumawardani HD, Riyanto S, Setianingsih I, Puspitasari C, Juwantoro D, Harfana C, et al. Kandungan Gizi, Organoleptik, Dan Umur Simpan Biskuit Dengan Substitusi Tepung Komposit (Daun Kelor, Rumput Laut, Dan Pisang). Media Gizi Mikro Indones. 2018;9(2):123–38.

Putri RM, Almasyhuri, Mirani M. Penambahan Campuran Susu Skim Dan Lemak Pada Cookies Pelancar Asi Tepung Daun Katuk ( Sauropus androgynous L . Merr ) Terhadap Daya Terima Panelis. J Adv Res Technol. 2021;1(4):1–17. Available from: https://jom.unpak.ac.id/index.php/farmasi/article/view/725.

Muhammad Nu T, Bahar A. Tingkat Kesukaan Dan Nilai Gizi Cookies Dengan Penambahan Tepung Daun Katuk Dan Tepung Daun Kelor Untuk Ibu Menyusui. Jurnal Agroteknologi [Internet]. 2021;15(02):94–105. Available from: https://doi.org/10.19184/j-agt.v15i02.24960

Erdiyawati M, Astuti N. Uji Kesukaan Rich Biscuit Dengan Penambahan Bubuk Daun Katuk. Jurnal Tata Boga Vol 9 No 1 123-129 ISSN 2301-5012 [Internet]. 2020;9(1):123–9. Available from: https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/issue/view/2007

Putri RH, Chandradewi A, Sofiyatin R, Darawati M. Sifat Organoleptik dan Kandungan Zat Gizi Biskuit Berbasis Bahan Pangan Lokal. Jurnal Kesehatan Prima [Internet]. 2018;12(1):30–40. Available from: http://jkp.poltekkes-mataram.ac.id/index.php/home/article/view/90

Wihenti AI, Setiani BE, Hintono A. Analisis Kadar Air, Tebal, Berat, Dan Tekstur Biskuit Cokelat Akibat Perbedaan Transfer Panas. J Apl Teknol Pangan [Internet]. 2017;6(2):69–73. Available from: https://garuda.kemdikbud.go.id/documents/detail/699107

Rianta IMDP, Ina PT, Widarta IWR. Pengaruh Perbandingan Mocaf (Modified Cassava Flour) dengan Tepung Kacang Hijau (Vigna radiata) Terhadap Karakteristik Tuile. Jurnal Ilmu dan Teknologi Pangan [Internet]. 2019;8(3):293. Available from: https://ojs.unud.ac.id/index.php/itepa/article/view/53461/31647

Ratna Yashinta M, Budi Handayani C, Afriyanti. Karakteristik Kimia, Fisik dan Organoleptik Cookies Tepung Mocaf Dengan Variasi Jenis dan Konsentrasi Lemak. Journal of Food and Agricultural Product [Internet]. 2021;1(1). Available from: http://journal.univetbantara.ac.id/index.php/jfap

Downloads

Published

2024-11-30

How to Cite

Barek, T. D. K., Lestari, R. S., & Nadimin, N. (2024). Enhancement of Nutritional and Organoleptic Qualities in Biscuits through Substitution with Pumpkin Puree and Katuk Leaves. Poltekita: Jurnal Ilmu Kesehatan, 18(3), 270–278. https://doi.org/10.33860/jik.v18i3.3816

Issue

Vol. 18 No. 3 (2024)

Section

Original Articles

License

Copyright (c) 2024 Theresia Dewii Kartini, Retno Sri Lestari, Nadimin (Author)

Authors who publish with Poltekita : Jurnal Ilmu Kesehatan agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 2.0 Generic License.

Poltekita : Jurnal Ilmu Kesehatan  is licensed under a Creative Commons Attribution-Share Alike 4.0 International License

You are free to:

  • Adapt, remix, transform, and build upon the material for any purpose, even commercially.
  • The licensor cannot revoke these freedoms as long as you follow the license terms.