Analysis of Protein and Water Content in Pie with Substitution of Soybean Flour (Glycine max) and Butternut Squash Flour (Cucurbita moschata) as a Healthy Snack Alternative for School-Age Children

Abstract

Background: School-age children require balanced nutrition to support their growth and development. Snacks play an important role in providing nutritional intake; however, many children still consume snacks that are low in nutritional value. The provision of healthy and nutritious snacks can be achieved through the development of alternative food products, one of which is pie. In this study, pie was substituted with soybean flour and butternut squash flour. Soybean flour was selected due to its relatively high protein content and butternut squash flour was chosen as an effort to utilize local food resources. Purpose: The objective of this research was to determine the protein and water content of three pie formulations. Method: This study employed a true experimental design. The substitution of soybean and butternut squash flour was formulated as follows: F1 (25% : 15%), F2 (20% : 20%), and F3 (15% : 25%). Protein and water analyses were conducted at the Industrial Research and Standardization Laboratory Surabaya. Protein content was determined using the Kjeldahl method, while water content was analyzed using the gravimetric method. Nutritional data were analyzed descriptively. Result: The protein content results were 9,72% for F1, 9,17% for F2, and 8,28% for F3. The water content results were 34,1% for F1, 33,5% for F2, and 39,0% for F3. The protein content of all three formulations contributed to the daily requirement of snack protein intake for school-age children. The best water content was observed in F2. Furthermore, organoleptic testing conducted by the researcher indicated that F2 was the most acceptable formulation. Conclusion: Therefore, F2 was considered the best formula based on sensory acceptance and water content, despite having a lower protein level compared to F1.