Karakteristik Kimia, Aktivitas Antioksidan, dan Karakteristik Sensoris Minuman Kakao Berbasis Kacang-Kacangan
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Abstract
Abstrak. Penelitian ini bertujuan untuk mengkaji karakteristik kimia, aktivitas antioksidan, dan tingkat penerimaan minuman kakao berbasis kacang-kacangan sebagai alternatif pengganti susu pada program Makan Bergizi Gratis (MBG). Formulasi minuman kakao dilakukan dengan penambahan sari kacang hijau, kacang tanah, dan kacang kedelai, kemudian dibandingkan dengan kontrol tanpa penambahan kacang-kacangan. Analisis meliputi komposisi proksimat (protein, lemak, karbohidrat, kadar air, kadar abu, serat kasar, dan energi), kandungan mineral (kalsium dan fosfor), aktivitas antioksidan, total fenol, serta evaluasi sensoris dengan 30 panelis menggunakan skala hedonik. Hasil penelitian menunjukkan bahwa penambahan kacang-kacangan meningkatkan kadar protein, lemak, serat, energi, serta mineral secara signifikan dibandingkan kontrol. Formulasi dengan kacang kedelai menghasilkan kadar protein dan serat tertinggi, sedangkan kacang tanah memberikan kontribusi tertinggi terhadap kadar lemak. Aktivitas antioksidan dan total fenol juga meningkat pada semua formulasi dengan penambahan kacang-kacangan, terutama pada sampel berbasis kedelai. Hasil uji sensoris menunjukkan bahwa minuman kakao berbasis kacang-kacangan secara umum dapat diterima dengan baik oleh panelis. Minuman coklat dengan penambahan kacang kedelai dan kacang hijau menghasilkan kesukaan panelis yang tinggi pada setiap parameter dan tidak berbeda signikan dengan kontrol. Dengan demikian, minuman kakao berbasis kacang-kacangan berpotensi sebagai produk alternatif bergizi, kaya antioksidan, dan relevan untuk mendukung diversifikasi pangan lokal.
Kata kunci: Antioksidan, Kakao, Leguminosa, Makan Bergizi Gratis, Protein
Abstract. This study aimed to evaluate the chemical characteristics, antioxidant activity, and acceptability of legume-based cocoa beverages as an alternative to milk in the Free Nutritious Meal (MBG) program. Cocoa beverages were formulated with mung bean, peanut, and soybean extracts, and compared to a control sample without legumes. Analyses included proximate composition (protein, fat, carbohydrate, moisture, ash, crude fiber, and energy), mineral content (calcium and phosphorus), antioxidant activity (DPPH method), total phenolic content, and sensory evaluation assessed by 30 untrained panelists using a hedonic scale. The results showed that the addition of legumes significantly increased protein, fat, fiber, energy, and mineral contents compared to the control. Soybean-based formulation exhibited the highest protein and fiber levels, while peanut-based formulation provided the highest fat content. Antioxidant activity and total phenolic content also increased in all legume-based formulations, particularly in soybean samples. Sensory evaluation indicated that legume-based cocoa beverages were generally well accepted by panelists, which was chocolate beverages supplemented with soybeans and mung beans received high preference scores from the panelists across all evaluated parameters and showed no significant difference compared to the control. Therefore, legume-based cocoa beverages have potential as nutritious, antioxidant-rich products and are relevant for supporting local food diversification.
Keywords: Antioxidants; Cocoa; Legumes; Makan Bergizi Gratis; Protein
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