PENGEMBANGAN MAKANAN FORMULA ENTERAL FUNGSIONAL BERBAHAN DASAR TAPAI KETAN HITAM DAN KACANG EDAMAME SEBAGAI UPAYA PEMENUHAN KEBUTUHAN GIZI PASIEN DIABETES MELITUS TIPE 2
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Abstract
Type 2 diabetes mellitus (T2DM) requires appropriate nutritional management, particularly in patients with limited oral intake. Local food ingredients with nutritional and bioactive properties may be developed into functional enteral formulas. This study aimed to develop an enteral formula based on fermented black glutinous rice and edamame and determine the selected formulation. A completely randomized design was used with three formulations: F1 (65%:35%), F2 (70%:30%), and F3 (75%:25%) fermented black glutinous rice and edamame. Sensory acceptability was assessed by 70 untrained adult panelists using a seven-point hedonic scale. Data were analyzed using the Friedman test followed by the Wilcoxon signed-rank test with Bonferroni correction. The selected formulation was analyzed for proximate composition, fiber, total anthocyanin, and DPPH antioxidant activity. Results: F3 had the highest median acceptability for color, taste, aroma, and consistency (p≤0.001). Per 100 mL, F3 contained 108.33 kcal energy, 2.85 g protein, 2.01 g fat, 19.71 g carbohydrate, 2.41 g fiber, 0.82 mg anthocyanin, with a DPPH IC50 values of 1402.25 µg/mL. F3 (75%:25%) was selected based on sensory acceptability and showed potential nutritional and functional characteristics that warrant further development as an enteral formula for patients with T2DM.
Keywords: antioxidants, edamame, enteral formula, fermented black glutinous rice
ABSTRAK
Diabetes melitus tipe 2 (DMT2) memerlukan pengelolaan gizi yang tepat, terutama pada pasien dengan keterbatasan asupan oral. Pangan lokal dengan zat gizi dan komponen bioaktif berpotensi dikembangkan sebagai formula enteral fungsional. Penelitian ini bertujuan untuk mengembangkan formula enteral berbahan dasar tapai ketan hitam dan edamame serta menentukan formula terpilih berdasarkan daya terima dan karakteristik gizinya. Penelitian menggunakan Rancangan Acak Lengkap dengan tiga formulasi, yaitu F1 (65%:35%), F2 (70%:30%), dan F3 (75%:25%) tapai ketan hitam dan edamame. Masing - masing dibuat dalam dua batch. Uji daya terima melibatkan 70 panelis dewasa tidak terlatih menggunakan skala hedonik tujuh poin. Data dianalisis menggunakan uji Friedman dilanjutkan uji Wilcoxon dengan koreksi Bonferroni. Formula terpilih dianalisis untuk komposisi proksimat, serat kasar, antosianin total, dan aktivitas antioksidan DPPH. Hasil penelitian menunjukkan F3 memiliki median daya terima tertinggi pada warna, rasa, aroma, dan kekentalan (p≤0,001). Per 100 mL, F3 mengandung energi 108,33 kkal, protein 2,85 g, lemak 2,01 g, karbohidrat 19,71 g, serat 2,41 g, antosianin 0,82 mg, dan aktivitas antioksidan 1402,25 µg/mL. Kesimpulan F3 (75%:25%) merupakan formula terpilih berdasarkan daya terima sensori dengan karakteristik gizi dan komponen fungsional yang berpotensi dikembangkan sebagai formula enteral bagi pasien DMT2. Penelitian lanjutan diperlukan untuk menguji respons glikemik dan efektivitas klinis formula.
Kata kunci: antioksidan, kacang edamame, makanan enteral, tapai ketan hitam
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