INTEGRASI KULIT BUAH NAGA DALAM FORMULASI KUE TALAM: STRATEGI BERKELANJUTAN UNTUK OPTIMASI KANDUNGAN AIR, LEMAK, DAN NILAI GIZI
DOI:
https://doi.org/10.31004/jrpp.v8i4.54389Keywords:
Kulit Buah Naga, Kuet Talam, Nutrisi.Abstract
Pemanfaatan limbah pangan dapat dilakukan melalui integrasi bahan pangan lokal dengan bahan sisa pangan, seperti kulit buah naga. Dalam penelitian ini, kulit buah naga digunakan sebagai bahan integrasi pada makanan tradisional lokal, yaitu kue talam. Data yang diperoleh selanjutnya dianalisis secara statistik menggunakan perangkat lunak SPSS dengan uji t untuk mengetahui pengaruh variasi perlakuan.Berdasarkan hasil penelitian, pada pengukuran kadar air, sampel kue talam S3 menunjukkan nilai terendah, yaitu sebesar 71,12%. Kulit buah naga memiliki kandungan serat pangan yang mampu mengikat air yang berdampak pada meningkatnya daya simpan produk. Selanjutnya, pada pengukuran kadar lemak, sampel kue talam S3 juga menunjukkan nilai terendah, yaitu sebesar 5,47%. Serat pangan diketahui dapat memperlambat penyerapan lemak karena sifatnya yang memiliki viskositas tinggi. Pada pengukuran kadar karbohidrat, sampel kue talam S3 memperoleh hasil tertinggi, yaitu sebesar 19,79%. Serat pangan tersusun atas karbohidrat tidak tercerna yang terisolasi dan memiliki efek fisiologis yang bermanfaat bagi tubuh manusia. Sementara itu, pada pengukuran kadar serat pangan, sampel kue talam S3 juga menunjukkan hasil tertinggi, yaitu sebesar 3,44%. Temuan penelitian ini mengindikasikan bahwa pemanfaatan kulit buah naga dalam pembuatan kue talam berpotensi berfungsi sebagai penurun kadar air dan lemak serta sebagai peningkat kandungan karbohidrat dan serat pangan.References
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