Kualitas Organoleptik, Kandungan Gizi, dan Densitas Energi Home Blenderized Diabetes Melitus berbasis Tomat dan Susu

Ibnu Zaki*    -  Jurusan Ilmu Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Jenderal Soedirman, Indonesia
Widya Ayu Kurnia Putri    -  Jurusan Ilmu Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Jenderal Soedirman, Indonesia

(*) Corresponding Author
DOI: 10.21580/ns.2021.5.2.8834

This study aims to develop a Home Blenderized Diabetes Mellitus formula with tomato and milk based ingredients. The formula was analyzed based on organoleptic parameters, nutritional content (carbohydrate, protein, fat, vitamin A, vitamin C, and cholesterol), and density of energy. This study uses an experimental design carried out at the Food & Culinary Processing Laboratory, Department of Nutrition, Jenderal Soedirman University. Meanwhile, the sensory test was carried out at a partner hospital in the Purwokerto area. The panelists were 15 nutritionist as trained panelists. Statistical analysis used was a descriptive analysis that describes organoleptic test data based on the percentage of hedonic levels. The results showed that as many as 50% of the panelists stated that they liked and really liked the DM formula. A total of 75% panelists stated that they really like the color or the DM formula; 25% of the panelists stated that they rather like the DM formula. Based on the aroma, 25% of the panelists stated that they rather like the DM formula. Based on the level of viscosity, all panelists stated that they met the requirements for liquid (enteral) food. The DM enteral formula contains 15% protein, 21% fat, and 68% carbohydrates, vitamin A 254.4 µg, vitamin C 115.6 mg, and cholesterol 21.2 g per serving.

 

Penelitian ini bertujuan untuk mengembangkan formula enteral Home Blenderized bagi pasien DM dengan bahan dasar tomat dan susu berdasarkan parameter organoleptik, kandungan gizi (karbohidrat, protein, lemak, vitamin A, vitamin C, dan kolesterol) dan densitas energi. Studi ini menggunakan desain eksperimental dan dilaksanakan di Laboratorium Pengolahan Pangan & Kuliner Jurusan Ilmu Gizi Universitas Jenderal Soedirman. Uji organoleptik dilakukan di mitra rumah sakit di wilayah Purwokerto. Panelis adalah kelompok panelis terlatih, yaitu para ahli gizi di rumah sakit. Sebanyak 15 panelis tergabung dalam uji organoleptik. Analisis statistik menggunakan analisis deskriptif yang memaparkan data uji organoleptik berdasarkan persentase tingkat hedonik. Hasil penelitian menunjukkan bahwa sebanyak 50% panelis menyatakan suka dan sangat suka. Sebanyak 75% panelis menyatakan suka berdasarkan warna, sedangkan berdasarkan rasa 25% panelis menyatakan agak suka terhadap formula DM. Berdasarkan aroma 25% panelis menyatakan agak suka. Berdasarkan tingkat kekentalan seluruh panelis menyatakan memenuhi syarat makanan cair (enteral). Formulasi enteral DM dengan memiliki kandungan protein sebesar 15%, lemak 21%, dan karbohidrat 68%, vitamin A 254,4 µg dan vitamin C 115,6 mg, dan kolesterol 21,2 g per takaran saji.

Keywords: energy density; home blenderized; organoleptic; milk; tomato; densitas energi; home blenderized; organoleptik; susu; tomat

  1. Anggraini, R. (2018) ‘Korelasi kadar kolesterol dengan kejadian diabetes mellitus tipe 2 pada laki-laki’, Medical and Health Science Journal, 2(2).
  2. Anilakumar, K.R. et al. (2010) ‘Nutritional, medicinal and industrial uses of sesame (Sesamum indicum L.) seeds-an overview’, Agriculturae Conspectus Scientificus, 75(4), pp. 159–168.
  3. Astuti, Y.D., R, H.M. (2013) ‘Pengaruh Pemberian Jus Tomat Terhadap Kadar Glukosa Darah Pada Prediabetes’, Journal of Nutrition College, 2(1), pp. 111–117.
  4. Bankhead, R. et al. (2009) ‘ASPEN enteral nutrition practice recommendations’, Journal of Parenteral and Enteral Nutrition, 33(2), pp. 122–167.
  5. Bischoff, S.C. et al. (2020) ‘ESPEN guideline on home enteral nutrition’, Clinical nutrition, 39(1), pp. 5–22.
  6. Biswas, A., Dhar, P., Ghosh, S. (2010) ‘Antihyperlipidemic effect of sesame (Sesamum indicum L.) protein isolate in rats fed a normal and high cholesterol diet’, Journal of food science, 75(9), pp. H274–H279.
  7. BSN, B.S.N. (2006) ‘bsn’, 2006a. SNI, pp. 1–2346.
  8. Dasgupta, A., Klein, K. (2014) Antioxidants in food, vitamins and supplements: prevention and treatment of disease. Academic Press.
  9. Dewi, D. (2012) ‘Khasiat Dan Manfaat Tomat’, Surabaya: Stomata [Preprint].
  10. Febiola, D.P., Huzaifah, Z. (2018) ‘Pengaruh Pemberian Jus Tomat Terhadap Kadar Gula Darah Pada Klien Dengan Diabetes Melitus Tipe 2 Di Puskesmas Cempaka Banjarmasin’, Dinamika Kesehatan: Jurnal Kebidanan Dan Keperawatan, 9(2), pp. 277–285.
  11. Indonesia, A.D.& P.A.G.I. (2019) Penuntun Diet dan Terapi Gizi. Edisi 4. Edited by Suharyati et al. Jakarta: EGC.
  12. Kemenkes RI. (2017) ‘Tabel komposisi pangan Indonesia’, Retrieved from Data Komposisi Pangan Indonesia: www. panganku. org [Preprint].
  13. Kemenkes RI. (2018) ‘Laporan hasil riset Nasional’. RISKESDAS.
  14. Laksmi, R.T., Legowo, A.M., Kusrahayu, K. (2012) ‘Daya Ikat Air, Ph Dan Sifat Organoleptik Chicken Nugget Yang Disubstitusi Dengan Telur Rebus’, Animal agriculture journal, 1(1), pp. 453–460.
  15. Lawless, H.T., Heymann, H. (2010) Sensory evaluation of food: principles and practices. Springer.
  16. Ledikwe, J.H. et al. (2005) ‘Dietary energy density determined by eight calculation methods in a nationally representative United States population’, The Journal of nutrition, 135(2), pp. 273–278.
  17. Lochs, H. et al. (2006) ‘Introductory to the ESPEN guidelines on enteral nutrition: terminology, definitions and general topics’, Clinical nutrition, 25(2), pp. 180–186.
  18. Mahakalkar, C. et al. (2014) ‘Malnutrition in hospitalised patients; a real concern in surgical outcomes’, Intl J Res Med Sci, 2, p. 250.
  19. Mahan, L.K., Raymond, J.L. (2016) Krause’s Food & the Nutrition Care Process, Mea Edition E-Book. Elsevier.
  20. Mayasari, M., Lestariana, W. (2014) ‘Simple nutritional screening tool (SNST) has good validity to identify risk of malnutrition on hospitalized elderly patients’, Pakistan Journal of Nutrition, 13(10), p. 573.
  21. Mervina, K.C.M., Marliyati, S.A. (2012) ‘Formulasi Biskuit dengan Substitusi Tepung Ikan Lele Dumbo (Clarias gariepinus) dan Isolat Protein Kedelai (Glycine max) sebagai Makanan Potensial untuk Anak Balita Gizi Kurang’, Jurnal Teknologi dan Industri Pangan, 23(1), pp. 9–16.
  22. Nelms, M., Sucher, K.P. (2015) Nutrition therapy and pathophysiology. Nelson Education.
  23. Nilesh, M.R. et al. (2011) ‘Formulation development of enteral nutrition products’, International Research Journal of Pharmacy, 2(3), pp. 19–28.
  24. Nimse, S.B., Pal, D. (2015) ‘Free radicals, natural antioxidants, and their reaction mechanisms’, RSC advances, 5(35), pp. 27986–28006.
  25. Pazdro, R., Burgess, J.R. (2010) ‘The role of vitamin E and oxidative stress in diabetes complications’, Mechanisms of ageing and development, 131(4), pp. 276–286.
  26. Perkeni, P.E.I. (2015) ‘Pengelolaan dan pencegahan diabetes melitus tipe 2 di Indonesia’, Pb. Perkeni [Preprint].
  27. Persagi, Asdi (2020) Panduan Pelayanan Gizi dan Dietetik di Tumah Sakit Darurat. Dalam Penanganan Pandemik Covid-19. Jakarta: Direktorat Jenderal Bina Gizi dan Kesehatan Ibu dan Anak. Kemenkes RI.
  28. Pisoschi, A.M., Pop, A. (2015) ‘The role of antioxidants in the chemistry of oxidative stress: A review’, European journal of medicinal chemistry, 97, pp. 55–74.
  29. Rolfes, S.R., Pinna, K., Whitney, E. (2014) Understanding normal and clinical nutrition. Cengage Learning.
  30. Rudijanto, A. et al. (2015) ‘Konsensus pengelolaan dan pencegahan diabetes melitus Tipe 2 di Indonesia’, Jakarta: PB Perkeni [Preprint].
  31. Saeedi, P. et al. (2019) ‘Global and regional diabetes prevalence estimates for 2019 and projections for 2030 and 2045: Results from the International Diabetes Federation Diabetes Atlas’, Diabetes research and clinical practice, 157, p. 107843.
  32. Setyaningsih, D., Apriyantono, A., Sari, M.P. (2014) Analisis Sensori untuk Industri Pangan dan Argo. PT Penerbit IPB Press.
  33. Shabrina, A., Santika, P.D., Pramantara, I.D.P. (2016) ‘Nutritional Status of Patients with Non-Communicable Diseases after Discharged from Hospital’, Pakistan Journal of Nutrition, 15(5), p. 480.
  34. Sholihah, Z., Noer, E.R. (2014) ‘Analisis Kandungan Zat Gizi Dan Daya Terima Makanan Enteral Berbasis Labu Kuning Dan Telur Bebek’, Journal of Nutrition College, 3(4), pp. 855–861.
  35. Susetyowati, H.H., Hakimi, M., Asdie, A.H. (2014) ‘Development, validation and reliability of the simple nutrition screening tool (SNST) for adult hospital patient in Indonesia’, Pakistan Journal of Nutrition, 13(3), pp. 157–163.
  36. Susetyowati, P.I.D.P., Istutiningrum, D. (2016) ‘Association of malnutrition with quality of life, mortality and readmission post hospitalization in patients with non-communicable disease’, Pak J Nutr, 15(8), pp. 771–776.
  37. Susetyowati, S. et al. (2020) ‘Analisis Mikrobia dan Organoleoptik Makanan Cair Instan Berbasis Pangan Lokal untuk Perbaikan Status Gizi Pasien’, Amerta Nutrition, 4(3), pp. 225–230.
  38. Sutjahjo, A. (2015) Dasar-dasar ilmu penyakit dalam. Airlangga University Press.
  39. Syamsul, M., Abidin, N.F. (2017) ‘Faktor yang berhubungan dengan kadar gula darah penderita diabetes mellitus tipe 2 di rsud kota makassar tahun 2012’, Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya, 1(1), pp. 39–49.
  40. Thakur, G. et al. (2009) ‘Effect of flaxseed gum on reduction of blood glucose and cholesterol in type 2 diabetic patients’, International Journal of Food Sciences and Nutrition, 60(sup6), pp. 126–136.
  41. Wang, J. et al. (2018) ‘Early enteral nutrition and total parenteral nutrition on the nutritional status and blood glucose in patients with gastric cancer complicated with diabetes mellitus after radical gastrectomy’, Experimental and therapeutic medicine, 16(1), pp. 321–327.
  42. Webster-Gandy, J., Madden, A. and Holdsworth, M. (2020) Oxford Handbook of Nutrition and Dietetics 3e. Oxford University Press.
  43. Weeks, C. (2019) ‘Home Blenderized Tube Feeding: A Practical Guide for Clinical Practice’, Clinical and translational gastroenterology, 10(2).

Open Access Copyright (c) 2021 Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Publisher
Program Studi Gizi Fakultas Psikologi dan Kesehatan (FPK)
Universitas Islam Negeri Walisongo Semarang
Jl. Prof. Hamka KM.2, Semarang, Central Java, Indonesia
Email: nutrisains@walisongo.ac.id

 

p-ISSN: 2582-3170
e-ISSN: 2541-5921

 
Visitor Statistics

apps