Tepung Pisang Mas (Musa acuminata L.) sebagai Substitusi Bahan Pangan untuk Biskuit Penurun Tekanan Darah

Abstract

Latar Belakang: Hipertensi menyerang 8,4% penduduk Indonesia. Biskuit banyak dikonsumsi, menjadikannya sarana ideal untuk peningkatan nutrisi. Tahun 2012 konsumsi biskuit diperkirakan meningkat 55-8% didorong oleh kenaikan konsumsi domestik. Biskuit dikonsumsi oleh seluruh kalangan usia, baik bayi hiingga dewasa namun dengan jenis yang berbeda beda. Menganti tepung tepung beras, tepung ketan, tepung sagu, tepung tapioca, tepung ubi jalar, tepung jagung, tepung talas dengan tepung pisang mas yang tinggi potasium dapat membantu mencegah tekanan darah tinggi.
Tujuan: Menganalisis pengaruh substitusi tepung pisang Mas (Musa Acuminata L) pada biskuit terhadap sifat fisik, sifat sensoris, komposisi proksimat, dan kandungan kalium.
Metode: Penelitian true eksperimen ini menggunakan rancangan acak sederhana dengan empat variasi biskuit: 0% (A), 20% (B), 40% (C) dan 50% (D) tepung pisang mas. Data dianalisis menggunakan uji Kruskal Wallis dan Mann Whitney. Sifat fisik adalah karakteristik mutu fisik dari biskuit, meliputi warna dan tekstur diamati secara objektif. Uji kadar proksimat meliputi: kadar protein, kadar lemak, kadar karbohidrat, kadar air, dan kadar abu. Data kadar kalium ini diperoleh dengan 2 kali ulangan perlakuan dan masing-masing pengulangan ada 1 unit percobaan dengan total 8 unit perlakuan menggunakan metode Spektrofotometer Serapan Atom.
Hasil: Uji fisik menunjukkan biskuit mempunyai warna coklat dan aroma khas pisang Mas. Rasa biskuit menjadi lebih manis dan teksturnya semakin padat dan lengket seiring dengan peningkatan kadar substitusi. Variasi 20% (B) paling disukai panelis. Hasil analisis proksimat memenuhi baku mutu biskuit SNI: kadar air (3,86%), abu (1,25%), protein (19,33), lemak (6,81) dan karbohidrat (68,73%) uji kadar proksimat dilakukan pada satu macam sampel yaitu biskuit dengan kelompok B (20% tepung pisang mas). Kandungan kalium tertinggi terdapat pada substitusi 40% (C).
Kesimpulan: Substitusi tepung pisang mas berpengaruh terhadap uji fisik warna dan tekstur biskuit, semakin tinggi komposisi tepung pisang mas akan berpengaruh terhadap warna biskuit, biskuit yang dapat direkomendasikan yaitu biskuit C. Substitus uji sensoris biskuit panelis terhadap warna dan aroma biskuit dan tidak ada perbedaan tingkat kesukaan panelis terhadap rasa dan tekstur biskuit. Biskuit dengan tingkat kesukaan tertinggi adalah biskuit A (100% : 0%) dan biskuit B (80% : 20%). tepung pisang mas biskuit B (80% : 20%) terhadap kadar proksimat (air, abu, protein, lemak, karbohidrat) sudah sesuai dengan syarat mutu biskuit SNI. Hasil analisis kadar kalium diperoleh biskuit C memiliki kadar kalium paling tinggi yaitu 6,50% dan yang terendah yaitu biskuit A yaitu 1,50%.

Kata kunci: biskuit, tepung pisang mas, uji fisik, sensoris, proksimat dan kalium

ABSTRACT
Title: Mas Banana Flour (Musa Acuminata L) as a Food Substitution for Blood Pressure Lowering Biscuits.

Background: Hypertension attacks 8.4% of Indonesia's population. Biscuits are widely consumed, making them an ideal means of improving nutrition. In 2012, biscuit consumption is estimated to increase by 55-8% driven by an increase in domestic consumption. Biscuits are consumed by all ages, from babies to adults, but in different types. Replacing rice flour, sticky rice flour, sago flour, tapioca flour, sweet potato flour, corn flour, taro flour with banana flour which is high in potassium can help prevent high blood pressure.
Objective: Analyzing the effect of substitution of Mas (Musa Acuminata L) banana flour in biscuits on physical properties, sensory properties, proximate composition, and potassium content.
Method: This true experimental research used a simple randomized design with four variations of biscuits: 0% (A), 20% (B), 40% (C) and 50% (D) banana mas flour. Data were analyzed using the Kruskal Wallis and Mann Whitney tests. Physical properties are the physical quality characteristics of biscuits, including color and texture observed objectively. Proximate content tests include: protein content, fat content, carbohydrate content, water content and ash content. This potassium level data was obtained with 2 treatment repetitions and for each repetition there was 1 experimental unit with a total of 8 treatment units using the Atomic Absorption Spectrophotometer method.
Result: The physical test showed that the biscuits had a brown color and a distinctive Mas banana aroma. The taste of the biscuit becomes sweeter and the texture becomes denser and stickier as the level of substitution increases. The 20% variation (B) is most preferred by panelists. The results of the proximate analysis meet the SNI biscuit quality standards: water content (3.86%), ash (1.25%), protein (19.33), fat (6.81) and carbohydrate (68.73%) proximate content test carried out on one type of sample, namely biscuits with group B (20% mas banana flour). The highest potassium content is found at 40% substitution (C).
Conclusion: Substitution of banana mas flour has an effect on the physical test of the color and texture of the biscuits, the higher the composition of banana mas flour will have an effect on the color of the biscuits, the biscuit that can be recommended is biscuit C. Substitution of the panelists' sensory biscuit test on the color and aroma of the biscuits and there is no difference in the panelists' level preference on the taste and texture of biscuits. The biscuits with the highest level of preference were biscuit A (100% : 0%) and biscuit B (80% : 20%). banana flour mas biscuit B (80% : 20%) in terms of proximate content (water, ash, protein, fat, carbohydrates) is in accordance with SNI biscuit quality requirements. The results of the potassium content analysis showed that biscuit C had the highest potassium content, namely 6.50%, and the lowest was biscuit A, namely 1.50%.

Keywords: biscuits, mas banana flour, physical test, organoleptic, proximate and potassium