Sensory Test and Nutritional Content of Chiffon Cake Products with Red Bean Flour Substitution and the Addition of Katuk Leaves as a Healthy Snack Alternative for Breastfeeding Mothers
Keywords:
breastfeeding mother, breast milk, chiffon cake, red bean flour, katuk leavesAbstract
Background: One of the common problems faced by breastfeeding mothers is low breast milk production. This can prevent mothers from successfully breastfeeding their babies. One approach to helping breastfeeding mothers increase their milk supply is the development of healthy alternative snack products. The product developed is a chiffon cake made with red bean flour as a substitute and the addition of katuk leaves. Objective: To determine the effects of sensory evaluation (color, aroma, taste, texture, and overall impression). Additionally, to determine the nutritional content of the best formula. Method: This study employed a pure experimental design and was conducted with 40 semi-trained panelists evaluating six formulas. Data analysis employed the Kruskal-Wallis test followed by the Mann-Whitney test. Results: Statistical analysis revealed no significant effects on color, aroma, taste, texture, or overall impression (p > 0.05). The best product, determined using three evaluation methods, was a chiffon cake made with red bean flour (50%) and katuk leaves (15 grams). Nutritional analysis of the best formula revealed the following values: energy 315.23 kcal, protein 8.27 grams, fat 17.21 grams, carbohydrates 31.815 grams, iron 5.205 mg, and undetectable levels of vitamin C. Conclusion: None of the chiffon cake recipes had an effect on the level of preference for color, aroma, taste, texture, and overall quality. The best product is the chiffon cake made with red bean flour (50%) and katuk leaves (15 grams), which provides the following nutritional content per 100 grams: energy 315.23 kcal, protein 8.27 grams, fat 17.21 grams, carbohydrates 31.815 grams, iron 5.205 mg, and undetectable vitamin C.
Downloads
References
Anggraini, D., Syarif, W., & Holinesti, R. (2015). Pengaruh Substitusi Tepung Kacang Merah terhadap Kualitas Bolu Gulung. Journal of Home Economics and Tourism, 8(1).
Anju, T., Rai, N. K. S. R., & Kumar, A. (2022). Sauropus androgynus (L.) Merr.: a multipurpose plant with multiple uses in traditional ethnic culinary and ethnomedicinal preparations. Journal of Ethnic Foods, 9(1), 10.
Anugrahati, N. A., & Widjanarko, A. M. (2018). Karakteristik Tepung Kacang Merah Hasil Autoclaving, Cooling, Dan Autoclaving-Cooling [Characteristics Of Autoclaved, Cooled And Autoclaved-Cooled Red Kidney Bean Flour]. FaST-Jurnal Sains Dan Teknologi (Journal of Science and Technology), 2(2), 72–79.
Devaki, S. J., & Raveendran, R. L. (2017). Vitamin C: sources, functions, sensing and analysis. In Vitamin C. IntechOpen.
Food Data Central. (2024). Cake, Sponge. USDA. https://fdc.nal.usda.gov/food-details/2707886/nutrients.
Gibson, R. S., Raboy, V., & King, J. C. (2018). Implications Of Phytate In Plant-Based Foods For Iron And Zinc Bioavailability, Setting Dietary Requirements, And Formulating Programs And Policies. Nutrition Reviews, 76(11), 793–804.
Hakim, L. (2022). Daya Terima dan Kandungan Gizi Kue Ku dengan Pemanfaatan Sari Daun Pegagan (Centella asiatica L. Urban) Sebagai Pewarna Alami Untuk Kudapan Sehat Saat Pandemi SARS COVID-19. Jurnal Gizi Dan Kesehatan Nusantara, 2(3), 129–138.
Handayani, S., Setyawati, I., Ariendha, D. S. R., Pratiwi, Y. S., Idyawati, S., & Fatmawati, N. (2020). The effect of katuk leaf (Sauropusandrogynus L. Merr.) biscuit consumption toward increasing breastmilk volume on the 10th Day. Journal of Physics: Conference Series, 1594(1), 12051.
Hapsari, Q. C., Rahfiludin, M. Z., & Pangestuti, D. R. (2021). Hubungan Asupan Protein, Status Gizi Ibu Menyusui, dan Kandungan Protein pada Air Susu Ibu (ASI): Telaah Sistematik. Media Kesehatan Masyarakat Indonesia, 20(5), 372–378. https://doi.org/10.14710/mkmi.20.5.372-378
Holinesti, R., & Ramadhan, A. (2022). Quality of Chiffon cake soy milk. Jurnal Pendidikan Tata Boga Dan Teknologi, 3(2), 23. https://doi.org/10.24036/jptbt.v3i2.311
Hoover, R., Hughes, T., Chung, H. J., & Liu, Q. (2010). Composition, molecular structure, properties, and modification of pulse starches: A review. Food Research International, 43(2), 399–413.
Jahriani, N. & T. Z. (2021). Pengaruh Sari Kacang Hijau Terhadap Peningkatan Produksi Asi Di Klinik H. Syahruddin Tanjung Balai. 3, 62–66.
Kasriani, K. (2023). Analisis Zat Gizi Makro Cookies Daun Katuk Sebagai Makanan Tambahan Ibu Menyusui (Uji Laboratorium)= Macronutrient Analysis Of Katuk Leaf Cookies As Additional Food For Breastfeeding Mothers (Laboratory Test). Universitas Hasanuddin.
LeBlanc, J. G. (2019). Vitamin C: an Update on Current Uses and Functions. BoD–Books on Demand.
LF, A. A., & Afifah, D. N. (2015). Kadar Protein, Nilai Cerna Protein In Vitro Dan Tingkat Kesukaan Kue Kering Komplementasi Tepung Jagung Dan Tepung Kacang Merah Sebagai Makanan Tambahan Anak Gizi Kurang. Diponegoro University.
Maulina, T., Anggraeni, E. S., Pratama, K. P. S., Jannah, M., & Masruhim, M. A. (2025). Analysis of Protein Content in Moringa Leaves (Moringa oleifera) and Katuk (Sauropus androgynus) as an Alternative Plant-Based Protein. Hydrogen: Jurnal Kependidikan Kimia, 13(3), 449–456.
Menteri Kesehatan Republik Indonesia. (2019). Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 tentang Angka Kecukupan Gizi yang Dianjurkan Masyarakat Indonesia.
Najiya, H., & Purwanti, S. (2018). Pengembangan Mille Crepes Dengan Substitusi Tepung Kacang Merah. Prosiding Pendidikan Teknik Boga Busana, 13(1).
Niar, A., Dinengsih, S., & Siauta, J. (2021). Factors Affecting the Production of Breast Milk Breastfeeding Mother at Harifa RSB, Kolaka District Southeast Sulawesi Province. Jurnal Kebidanan Midwiferia, 7(2), 10–19. https://doi.org/10.21070/midwiferia.v7i2.1288
Permatasari, M., & Indrawati, V. (2022). Tingkat Kesukaan Dan Kandungan Gizi Crackers Substitusi Tepung Kacang Merah Dengan Penambahan Daun Katuk Untuk Ibu Menyusui. Jurnal Gizi Dan Pangan Soedirman, 6(1), 19. https://doi.org/10.20884/1.jgipas.2022.6.1.4890
Prakasita, D. A., & Komariah, K. (2022). Substitusi Tepung Terigu Dengan Tepung Kacang Merah Dalam Pembuatan Red Bean Speculaas. Prosiding Pendidikan Teknik Boga Busana, 17(1).
Purlis, E. (2010). Browning development in bakery products–A review. Journal of Food Engineering, 99(3), 239–249.
Putri, W. A. E., Yusa, N. M., & Sugitha, I. M. (2023). Pengaruh Perbandingan Terigu dan Tepung Kacang Merah (Phaseolus vulgaris L) terhadap Karakteristik Kue Semprit. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 12(2), 396.
Samuel, R., Azni, I. N., & Giyatmi, G. (2019). Pengaruh Substitusi Tepung Kacang Merah Terhadap Mutu Produk Brownies Kukus. Jurnal Teknologi Pangan Dan Kesehatan (The Journal of Food Technology and Health), 1(2), 113–121.
Santana, T., Rahayu, A., & Mulyaningsih, Y. (2021). Karakterisasi Morfologi Dan Kualitas Berbagai Aksesi Katuk (Sauropus androgynus (L.) Merr.). Jurnal Agronida, 7(1), 15–25. https://doi.org/10.30997/jag.v7i1.4102
Sari, P. A., & Ratnaningsih, N. (2026). Formulasi Mi Substitusi Kacang Merah Dan Ikan Bandeng Sebagai Sumber Zat Besi. Indonesian Fisheries Processing Journal/Jurnal Pengolahan Hasil Perikanan Indonesia, 29(2), 148.
Starowicz, M., & Zieliński, H. (2019). How Maillard reaction influences sensorial properties (color, flavor and texture) of food products? Food Reviews International, 35(8), 707–725.
Trisnawati, A., Nuraini, V., & Karyantina, M. (2025). Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.): Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.). Agrobiotek, 2(1), 27–35.
Wifa, D. O., & Indrawati, V. (2024). Daya Terima dan Kandungan Gizi Kue Mochi Substitusi Tepung Kacang Merah dan Penambahan Sari Daun Katuk. Harena: Jurnal Gizi, 4(2), 64–74.
Wilderjans, E., Luyts, A., Brijs, K., & Delcour, J. A. (2013). Ingredient functionality in batter type cake making. Trends in Food Science & Technology, 30(1), 6–15.
Yolanda, P., Sari, W. I. P. E., & Kurniyati, K. (2022). Pengaruh Ekstrak Daun Katuk Terhadap Kecukupan Produksi Asi Pada Ibu Postpartum: The Effect Of Katuk Leaf Extract Against Sufficient Breast Milk on Postnatal Women. Journal Of Midwifery Science and Women’s Health, 2(2), 80–85.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Jurnal Gizi dan Kesehatan Nusantara
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Abstract views: 0
,
PDF Downloads: 0
