Analisis Kandungan β-Karoten, Kadar Serat dan Daya Terima Puding Labu Kuning dengan Variasi Penambahan Edamame

Abstract

Diabetes mellitus in Indonesia has increased every year. One of the factors causing diabetes mellitus is a pattern of behavior including unhealthy eating patterns into a lifestyle by consuming processed fast food products compared to snacks. The purpose of this study was to analyze the antioxidant of β-carotene, fiber and acceptability of pumpkin pudding with the addition as a snack to meet the daily nutritional needs needed for elderly people with diabetes mellitus. This research is a true experiment with a Posttest Only Control Group design. Testing of -carotene antioxidant and crude fiber was carried out at the Jember State Polytechnic Food Analysis Laboratory with 4 treatments repeated 3 times. The pumpkin pudding with addition of edamame 0g (P0), 25g (P1), 50g (P2) and 75g (P3). Acceptance test was conducted on 25 elderly people aged 50 years over at dr. Clinic. M. Suherman Muhammadiyah University of Jember. This research was conducted from May to June 2022. The results showed that the average antioxidant beta carotene in pumpkin pudding with increasing edamame and decreasing the proportion of pumpkin decreased, with the highest average at P0 of 793 mcg. The results showed that the average crude fiber in pumpkin pudding increased with the addition of edamame, with the highest average at P3 of 2.64 g. Acceptance test (color, aroma, taste and texture) showed the most preferred treatment was P3 with the addition of 75g edamame. The conclusion, recommended with the addition edamame is P3 because the most preferred by panelists, it contains beta carotene, fiber and food snack calories in accordance with the nutritional needs needed by elderly people with diabetes mellitus, so that can meet the daily intake of beta carotene by 7.30% (men) and 7.91% (women), for fiber can meet the daily intake of 8.8% (men) and 10.56% (women) and can fulfill daily snack calories by 22.72% - 18.93% (male) and 24.35% - 20.29% (female). with per serving, one cup 50 g.