The Acceptability and Nurtrient Content of Kue Ku With The Utilization of Centella Leaf Essence (Centella asiatica L. Urban) as Natural Content for Healthy Snacks During The SARS COVID-19 Pandemic
Keywords:
Centella asiatica Leaves, Kue Ku, Snack, Pandemic, COVID-19
Abstract
The SARS COVID-19 pandemic is an infectious disease that has spread in various parts of the world caused by SARS-CoV-2. As an effort to minimize inflammatory effects by optimizing the immune system in the body, adequate intake is needed. Kue ku with the use of centella asiatica leaf essence can be a healthy snack rich in macronutrients and micronutrients. This study aims to analyze the addition of centella asiatica leaf essence as a natural dye to the acceptability and nutritional value. The research method is pure experimental using a Complete Randomized Design (CRD) design with 3 treatments in the form of adding centella asiatica leaf essence to kue ku with a percentage of 15%, 30% and 45%. The panelists in this study were 5 trained panelists as well as 30 semi-trained panelists. The data collection technique in this study used a sensory test based on the level of favorability, then the analysis technique used descriptive analysis and statistical analysis of the Kruskal-Wallis non-parametric test with the Mann Whitney advanced test at a 95% confidence level (p<0.05). The results showed that there was an influence of formulation on color characteristics (p=0.017). For aroma, texture, taste and overall parameters indicate the insignificant differences (p>0.05). The most preferred sample treatment was the P3 kue ku sample (addition of 45% centella asiatica leaf extract). The nutritional content of the best product of the P3 kue ku sample in the form of energy, protein, fat, carbohydrates, vitamin C and iron is 185 g, 5.7 g, 5.2 g, 28.7 g, 14.6 mg and 5.3 mgReferences
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Setiawan, I., Santoso, F. and Homan, D.K., 2018. “Perancangan Character Merchandising Berbasis Kudapan Tradisional Indonesia”. Jurnal Desain, 5(03), pp.206-214.
Alpert, P.T., 2017. “The role of vitamins and minerals on the immune system”. Home Health Care Management & Practice, 29(3), pp.199-202.
Fatimah, S., Astuti, D. W., & Lestari, S. D. (2016). “Analisis kualitatif Rhodamin B pada kue ku yang beredar di pasar tradisional Kabupaten Sleman Yogyakarta”. Journal of Health (JoH), 3(1), 33-38.
Festy, P., 2018. Buku ajar gizi dan diet. UMSurabaya Publishing.
Fitri, N. 2020. “Uji Daya Terima Dan Nilai Kandungan Gizi Biskuit Tepung Sorgum Modifikasi Tepung Ubi Jalar Ungu” (Doctoral dissertation, Universitas Islam Negeri Sumatra Utara).
Forchielli, M.L. and Walker, W.A., 2005. “The role of gut-associated lymphoid tissues and mucosal defence”. British Journal of Nutrition, 93(S1), pp.S41-S48.
Glinka, J.H., 2019. Manusia makhluk sosial biologis. Airlangga University Press.
Hashim, P. 2011. “Centella asiatica in Food and Beverage Applications and Its Potential Antioxidant and Neuroprotective Effect”. International Food Research Journal, 18(4), 1215─1222.
Hok, K.T., Setyo, W., Irawaty, W. and Soetaredjo, F.E., 2017. “Pengaruh suhu dan waktu pemanasan terhadap kandungan vitamin A dan C pada proses pembuatan pasta tomat”. Widya Teknik, 6(2), pp.111-120.
Iddir, M., Brito, A., Dingeo, G., Fernandez Del Campo, S.S., Samouda, H., La Frano, M.R. and Bohn, T., 2020. “Strengthening the immune system and reducing inflammation and oxidative stress through diet and nutrition: considerations during the COVID-19 crisis”. Nutrients, 12(6), p.1562.
Karina, Sa’diah Multi., & Amrihati, Endang Titi. 2017. “Pengembangan kuliner”. Pusat Pendidikan Sumber Daya Manusia Kesehatan.
Karunia, F.B., 2013. “Kajian penggunaan zat adiktif makanan (pemanis dan pewarna) pada kudapan bahan pangan lokal di pasar Kota Semarang”. Food Science and Culinary Education Journal, 2(2).
Kementerian Kesehatan RI, 2020. “Pedoman Pencegahan dan Pengendalian Coronavirus Disease (COVID-19)”. Jakarta : Kementerian Kesehatan. (Online). (https://infeksiemerging.kemkes.go.id/download/REV-04_Pedoman_P2_COVID-19__27_Maret2020_TTD1.pdf. Diakses 22 Juli 2020).
Kepirianto, C., 2019. “The Function of Traditional Snacks and Fruits at Chinatown Semarang-A Case Study on Semarang Northcoast Maritime Culture”. EDP Sciences. In E3S Web of Conferences (Vol. 125, p. 09004).
Kolte, A., Mahajan, Y. and Vasa, L., 2022. “Balanced diet and daily calorie consumption: Consumer attitude during the COVID-19 pandemic from an emerging economy”. Plos one, 17(8), p.e0270843.
Laviano, A., Koverech, A., & Zanetti, M. 2020. “Nutrition Support In The Time Of SARS-CoV-2 (COVID-19) : An Editorial”. Elsevier, Nutrition Journal. 74(20), 110834.
Lv, M., Luo, X., Estill, J., Liu, Y., Ren, M., Wang, J., ... & Chen, Y. 2020. “Coronavirus Disease (COVID-19): A Scoping Review”. Eurosurveillance, 25(15), 2000125.
Matemu, A., Nakamura, S. and Katayama, S., 2021. “Health benefits of antioxidative peptides derived from legume proteins with a high amino acid score”. Antioxidants, 10(2), p.316.
Nieman, D.C. and Mitmesser, S.H., 2017. “Potential impact of nutrition on immune system recovery from heavy exertion: A metabolomics perspective”. Nutrients, 9(5), p.513.
Nongrum, Y., Prasad, R., Gupta, A. and Tiwari, M., 2020. “Development and nutritional characterization of noodles enriched with Centella asiatica powder”. IJCS, 8(2), pp.2183-2186.
Nugraheni, M., 2012. “Pewarna Alami Makanan dan Potensi Fungsionalnya”. Prosiding Pendidikan Teknik Boga Busana, 7(1).
Nuraini, S. and Nurminha, N., 2020. “Studi Deskriptif Bahan Tambahan Dilarang Pada Jajanan Pasar di Pasar Kota Bandar Lampung”. Jurnal Analis Kesehatan, 8(2), pp.48-52.
Nurjanah, N., Jacoeb, A.M., Nugraha, R., Permatasari, M. and Sejati, T.K.A., 2014. “Perubahan komposisi kimia, aktivitas antioksidan, vitamin C dan mineral tanaman genjer (Limnocharis flava) akibat pengukusan”. Asian Journal of Innovation and Entrepreneurship, 3(03), pp.185-195.
Osilla, E.V., Safadi, A.O. and Sharma, S., 2021. “Calories”. StatPearls Publishing.
PDGKI. 2020. “Panduan Praktis Penatalaksanaan Nutrisi COVID19”. Jurnal Kesehatan 1 (Online). (https://covid19.go.id/edukasi/masyarakat-umum/panduan-praktis-penatalaksanaan-nutrisi-covid-19. Diakses 22 Juli 2022
Pradipta, D.A., 2012. “Pengaruh Citra Merek (Brand Image) Terhadap Loyalitas Konsumen Produk Oli Pelumas PT Pertamina (Persero) Enduro 4T Di Makassar”. Skripsi. Univeristas Hasanuddin, Makassar.
Safitri, Y.A., Rohajatien, U. and Hidayati, L., 2021. “Pengaruh Penggunaan Konsentrasi Ekstrak Daun Pegagan (Centella Asiatica L. Urban) Terhadap Sifat Fisik dan Kapasitas Antioksidan Mochi Ice Cream”. Jurnal Inovasi Teknologi dan Edukasi Teknik, 1(5), pp.344-350.
Safrizal ZA., P, Danang Insita., Sofyan, Safriza., Bimo. 2020. “Pedoman Umum Menghadapi Pandemi COVID-19 Bagi Pemerintah Daerah”. Jakarta: Kementerian Dalam Negeri, (Online), (https://covid19.go.id/p/panduan/kemendagripedoman-umum-menghadapi-pandemi-covid-19-bagi-pemerintah-daerah, diakses 22 Juli 2020).
Saputri, Y. 2019. “Evaluasi Sensori Dan Kimia Snack Bar Berbahan Baku Tempe Dan Kurma Sebagai Makanan 93 Pemulihan Pada Endurance Sport”. FoodTech: Jurnal Teknologi Pangan, 2(1), 1-11
Setiawan, I., Santoso, F. and Homan, D.K., 2018. “Perancangan Character Merchandising Berbasis Kudapan Tradisional Indonesia”. Jurnal Desain, 5(03), pp.206-214.
Published
2022-11-30
How to Cite
Hakim, L. (2022) “The Acceptability and Nurtrient Content of Kue Ku With The Utilization of Centella Leaf Essence (Centella asiatica L. Urban) as Natural Content for Healthy Snacks During The SARS COVID-19 Pandemic”, GIZI UNESA, 2(3), pp. 129-138. Available at: https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50020 (Accessed: 18April2024).
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Artikel
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