RESTA, - (2025) FORMULASI SEREAL BERBASIS QUINOA (Chenopodium Quinoa Willd.) DAN BIJI CHIA (Salvia hispanica L.) SEBAGAI PANGAN FUNGSIONAL RENDAH KALORI. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Pengembangan makanan rendah kalori merupakan langkah alternatif dalam upaya meningkatkan kesehatan masyarakat melalui pengendalian asupan energi harian. Salah satu inovasi yang memiliki potensi besar adalah sereal berbasis quinoa (Chenopodium quinoa Willd) dan biji chia (Salvia hispanica L), kombinasi bahan pangan yang dikenal kaya akan protein, serat pangan, omega-3, serta berbagai senyawa bioaktif yang bermanfaat bagi tubuh. Penelitian ini bertujuan mengembangkan sereal sebagai pangan fungsional rendah kalori melalui formulasi tiga variasi rasio quinoa dan chia, serta melakukan uji hedonik dan analisis proksimat terhadap produk yang dihasilkan. Uji proksimat dilakukan untuk mengetahui parameter spesifik kandungan kadar air, abu, lemak, protein, serat, karbohidrat, dan total energi, sedangkan uji hedonik menilai tingkat penerimaan konsumen terhadap warna, aroma, rasa, dan tekstur sereal. Hasil penelitian menunjukkan bahwa semua formula memenuhi standar SNI 01-4270-1996 dan memiliki nilai gizi yang mendukung diet sehat dan seimbang. Formula terbaik adalah formula 1 yang mengandung 15,17% protein, 6,60% serat, 9,14% lemak, dan kalori 416,3/100 gram. Sereal ini mendapat respons positif dari panelis terhadap aspek warna, rasa, aroma, dan tekstur. Kombinasi quinoa dan biji chia dibuktikan dengan hasi uji proksimat dan uji hedonik yang menunjukkan formula tersebut menghasilkan produk sereal yang bernilai fungsional tinggi, rendah kalori, dan disukai oleh konsumen. ------ The development of low-calorie food serves as an alternative approach to improving public health by regulating daily energy intake. One promising innovation is cereal based on quinoa (Chenopodium quinoa Willd) and chia seeds (Salvia hispanica L), a combination of food ingredients known for their high content of protein, dietary fiber, omega-3, and various bioactive compounds beneficial to the body. This study aimed to develop cereal as a low-calorie functional food by formulating three different ratios of quinoa and chia, and by conducting hedonic tests and proximate analyses of the resulting products. The proximate analysis was carried out to determine specific parameters including moisture, ash, fat, protein, fiber, carbohydrate, and total energy content. Meanwhile, the hedonic test assessed consumer acceptance based on color, aroma, taste, and texture. The results showed that all formulas met the SNI 01-4270-1996 standard and provided nutritional values that support a healthy and balanced diet. The best formula was Formula 1, which contained 15.17% protein, 6.60% fiber, 9.14% fat, and 416.3 kcal per 100 grams. This cereal received positive responses from panelists in all sensory aspects. The combination of quinoa and chia seeds was proven through proximate and hedonic testing to produce a highly functional, low-calorie cereal product that is well accepted by consumers.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Sereal, quinoa, biji chia, pangan fungsional, analisis proksimat. ------ Cereal, quinoa, chia seeds, functional food, proximate analysis. |
| Subjects: | Q Science > Q Science (General) R Medicine > RS Pharmacy and materia medica |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 04 Sep 2025 04:14 |
| Last Modified: | 04 Sep 2025 04:14 |
| URI: | http://repository.stfi.ac.id/id/eprint/2766 |
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