Analisis Kandungan Zat Gizi dan Serat Kasar Es Krim Sinbiotik Anggur Laut (Caulerpa lentillifera) dengan Lactiplantibacillus plantarum subs. plantarum Dad-13 Sebagai Pangan Fungsional pada Anak

Nida Fauzul Hidayah, Prof. Dr. Lily Arsanti Lestari, S.T.P., M.P.; Prof. Dr. Ir. Nurliyani, MS, IPM

2025 | Skripsi | GIZI KESEHATAN

Latar Belakang: Asupan makan yang tidak diperhatikan dapat menimbulkan permasalahan gizi, salah satunya obesitas yang dapat berimplikasi rentan terhadap penyakit. Prevalensi obesitas juga meningkat pada anak umur 0-23 bulan. Di lain sisi, kecenderungan kurangnya konsumsi serat juga dapat berdampak pada obesitas. Konsumsi serat harian di Indonesia hanya 10,5 gram, masih di bawah anjuran  20-35 gram. Dari permasalahan tersebut, pangan fungsional dapat menjawab kebutuhan ini dengan banyak manfaat yang terkandung didalamnya. Kombinasi dari prebiotik anggur laut dan probiotik Lactiplantibacillus plantarum subs. plantarum Dad-13 dapat menjadi pangan fungsional untuk anak berupa produk es krim sinbiotik yang sinergis bermanfaat bagi kesehatan saluran pencernaan.

Tujuan: Penelitian ini bertujuan untuk mengetahui perbedaan kandungan zat gizi (energi, protein, lemak, dan air) serta serat kasar pada berbagai formulasi es krim sinbiotik anggur laut dengan Lactiplantibacillus plantarum subs. plantarum Dad-13.

Metode Penelitian: Penelitian eksperimental ini terdiri dari tiga kelompok perlakuan dengan substitusi bubur anggur laut pada whipped cream 0%, 10%, dan 20%. Seluruh sampel pada masing-masing kelompok perlakuan dianalisis untuk mengetahui kandungan energi, protein, lemak, air, serta serat kasar. Pengukuran energi dilakukan menggunakan kalorimeter bom, protein dianalisis melalui metode Kjeldahl, lemak ditentukan dengan metode hidrolisis, kadar air diukur menggunakan metode gravimetri, dan serat kasar dianalisis melalui metode hidrolisis asam-basa.

Hasil Penelitian: Kadar energi, protein, lemak, air, dan serat kasar antar kelompok perlakuan (F0, F1, dan F2) es krim sinbiotik anggur laut dengan Lactiplantibacillus plantarum subs. plantarum Dad-13 tidak berbeda signifikan (p>0,05).

Kesimpulan: Substitusi bubur anggur laut pada whipped cream 0%, 10%, dan 20% tidak mempengaruhi kadar energi, protein, lemak, air, dan serat kasar es krim sinbiotik anggur laut dengan Lactiplantibacillus plantarum subs. plantarum Dad-13.

Background: Unnoticed food intake can cause nutritional problems, one of which is obesity which can have implications for susceptibility to disease. The prevalence of obesity is also increasing in children aged 0-23 months. On the other hand, the tendency for lack of fiber consumption can also have an impact on obesity. Daily fiber consumption in Indonesia is only 10,5 grams, still below the recommendation of 20-35 grams. From these problems, functional food can answer this need with the many benefits contained therein. The combination of sea grape prebiotics and Lactiplantibacillus plantarum subs. plantarum Dad-13 probiotics can be functional food for children in the form of synbiotic ice cream products that are synergistically beneficial for digestive tract health.

Objective: This study aimed to determine the differences in nutrient content (energy, protein, fat, and water) and crude fiber in various formulations of sea grape synbiotic ice cream with Lactiplantibacillus plantarum subs. plantarum Dad-13.

Methods: This experimental study consisted of three treatment groups with sea grape porridge substitution in whipped cream at levels of 0%, 10%, and 20%. All samples in each treatment group were analyzed to determine their energy, protein, fat, moisture, and crude fiber contents. Energy was measured using a bomb calorimeter, protein was analyzed using the Kjeldahl method, fat was determined through the hydrolysis method, moisture content was measured by the gravimetric method, and crude fiber was analyzed using the acid-base hydrolysis method.

Results: The levels of energy, protein, fat, water, and crude fiber between treatment groups (F0, F1, and F2) of sea grape synbiotic ice cream with Lactiplantibacillus plantarum subs. plantarum Dad-13 did not differ significantly (p>0.05).

Conclusion: Substitution of sea grape pulp in whipped cream 0%, 10%, and 20% did not affect the energy, protein, fat, water, and crude fiber content of sea grape synbiotic ice cream with Lactiplantibacillus plantarum subs. plantarum Dad-13.

Kata Kunci : Kandungan gizi, Serat kasar, Lactiplantibacillus plantarum subs. plantarum Dad-13, Caulerpa lentillifera, Es krim sinbiotik