ANALISIS KANDUNGAN KARBOHIDRAT, PROTEIN DAN AIR PADA PEANUT COOKIES SUBSTITUSI KACANG MERAH DAN WIJEN SEBAGAI ALTERNATIF SNACK UNTUK BALITA 

ANALYSIS OF CARBOHYDRATE, PROTEIN AND WATER CONTENT IN PEANUT COOKIES SUBSTITUTED WITH RED BEANS AND SESAME AS AN ALTERNATIVE SNACK FOR TODDLERS 

Pengembangan produk makanan peanut cookies merupakan salah satu alternatif dalam mengatasi masalah gizi kurang pada balita. Penelitian ini bertujuan untuk mengetahui kandungan karbohidrat, protein, dan air peanut cookies substitusi kacang merah dan wijen. Penelitian ini merupakan penelitian eksperimental murni (true experiment). Metode penelitian eksperimen ini menggunakan rancangan acak lengkap (RAL) yaitu 3 perlakuan dan 1 kontrol. Proporsi kacang merah dan wijen pada setiap perlakuan yaitu 40%:10%, 35%:15%, dan 30%:20%. Analisis kandungan karbohidrat, protein dan air dilakukan di Laboratorium Analisis Pangan Politeknik Negeri Jember. Metode analisis kandungan zat gizi yang digunakan sesuai SNI 01-2891-1992 yaitu karbohidrat menggunakan metode Luff Schoorl, protein dengan metode kjeldahl, dan air menggunakan metode oven. Data kandungan zat gizi dianalisis menggunakan analisis deskriptif. Hasil analisis kandungan gizi menunjukkan bahwa pada perlakuan pertama terdapat kandungan karbohidrat sebesar 41,31%, protein sebesar 11,31% dan air sebesar 3,63%. Pada perlakuan kedua terdapat kandungan karbohidrat sebesar 38,04%, protein sebesar 12,66%, dan air sebesar 3,73%. Sedangkan pada perlakuan ketiga terdapat kandungan karbohidrat sebesar 34,58%, protein sebesar 13,82%, dan air sebesar 3,77%. Dari semua perlakuan, ketiga kandungan zat gizi tersebut telah memenuhi syarat mutu cookies menurut SNI 2973:2022.

Kata kunci: peanut cookies, kacang merah, wijen.  

Peanut cookies food product development is one alternative in overcoming the problem of malnutrition in toddlers. This study aims to determine the carbohydrate, protein, and water content of peanut cookies substituted for red beans and sesame. This study is a pure experimental study (true experiment). The experimental research method uses a completely randomized design (CRD) with 3 treatments and 1 control. The proportion of red beans and sesame in each treatment is 40%: 10%, 35%: 15%, and 30%: 20%. Analysis of carbohydrate, protein and water content was carried out at the Food Analysis Laboratory of Jember State Polytechnic. The method of analysis of nutrient content used is in accordance with SNI 01-2891-1992, namely carbohydrates using the Luff Schoorl method, protein using the kjeldahl method, and water using the oven method. Data on nutrient content were analyzed using descriptive analysis. The results of the analysis of nutrient content showed that in the first treatment there was a carbohydrate content of 41.31%, protein of 11.31% and water of 3.63%. In the second treatment, there was a carbohydrate content of 38.04%, protein of 12.66%, and water of 3.73%. While in the third treatment, there was a carbohydrate content of 34.58%, protein of 13.82%, and water of 3.77%. From all treatments, the three nutritional contents have met the quality requirements of cookies according to SNI 2973:2022.

Keywords: peanut cookies, red beans, sesame.