Perpustakaan Terpadu

Peningkatan kadar kolesterol dapat menimbulkan masalah kesehatan seperti batu empedu, hipertensi, stroke hingga serangan jantung. Menurut WHO (2019), menyatakan bahwa secara global, hiperkolesterol merupakan urutan ketiga penyebab jantung iskemik. Diperkirakan di seluruh dunia, peningkatan kolesterol dapat menyebabkan 2,6 juta kematian. Di Indonesia, berdasarkan data Riset Kesehatan Dasar (Riskesdas), prevalensi penderita hiperkolesterol pada usia diatas 15 tahun di tahun 2013 sebesar 35,9% dan menurun prevalensinya di tahun 2018 sebesar 28,8% (Riskesdas, 2018). Penatalaksanaan hiperkolesterolemia dapat diberikan salah satunya melalui terapi nutrisi medis. Pengolahan biskuit pengembangan didasarkan pada kebutuhan makanan selingan penderita hiperkolesterolemia. Tujuan penelitian untuk menganalisis pengaruh substitusi tepung kacang merah (Phaseoulus vulgaris L.) dan tepung daun kelor (Moringa oleifera L.) terhadap kadar zat gizi dan mutu organoleptik. Penelitian ini menggunakan jenis penelitian Rancangan Acak Lengkap (RAL) menggunakan 4 taraf perlakuan dengan 3 kali pengulangan yaitu P0 (100:0:0), P1 (60:5:35), P2 (60:10:30), dan P3 (60:15:25). Taraf perlakuan terbaik P1 (60:5:35) merupakan taraf perlakuan terbaik dengan saran penyajian 60 gram (6 keping) dengan kandungan energi 235,1 Kkal, protein 5,6 gram, lemak 3,5 gram, karbohidrat 45,4 gram, dan serat 1,3 gram. Substitusi biskuit tepung kacang merah dan tepung daun kelor memberikan pengaruh yang signifikan terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat, kandungan energi, warna, aroma, rasa, dan tekstur.

Increased cholesterol contents can cause health problems such as gallstones, hypertension, stroke and heart attack. According to WHO (2019), globally, hypercholesterolemia is the third cause of ischemic heart disease. It is estimated that worldwide, increased cholesterol can cause 2.6 million deaths. In Indonesia, based on Basic Health Research (Riskesdas) data, the prevalence of hypercholesterolemia sufferers aged over 15 years in 2013 was 35.9% and the prevalence decreased in 2018 by 28.8% (Riskesdas, 2018). The management of hypercholesterolemia is through medical nutrition therapy. The development of biscuit processing is based on the snack needs of hypercholesterolemia sufferers. The purpose of the research was to analyze the effect of substitution of red bean flour (Phaseoulus vulgaris L.) and moringa leaf flour (Moringa oleifera L.) on nutrient contents and organoleptic quality. This research used a Completely Randomized Design (CRD) research type using 4 treatment levels with 3 repetitions, namely P0 (100:0:0), P1 (60:5:35), P2 (60:10:30), and P3 ( 60:15:25). The best standard treatment P1 (60:5:35) is the best standard treatment with a recommended serving of 60 grams (6 pieces) with an energy content of 235,1 Kcal, 5,6 grams of protein, 3,5 grams of fat, 45,4 grams of carbohydrates, and 1,3 grams of fiber. The substitution of red bean flour biscuits and Moringa leaf flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, fiber content, energy content, color, aroma, taste and texture.