Tingkat Kesukaan dan Kandungan Gizi Sumpia dengan Substitusi Tepung Kedelai (Glycine max (l.) Merill) dan Tepung Tempe pada Kulit Sumpia Udang Sebagai Selingan Alternatif Pencegahan Kurang Energi Protein (KEP)

Abstract

Protein Energy Deficiency (PEM) is a deficiency of energy and protein macronutrients that lasts for a long time. To overcome PEM, it is necessary to improve people's eating habits by substituting food with foods that are easily available and rich in protein. Shrimp sumpia with soy flour and tempeh flour substitutes can be an alternative snack with a high protein content to prevent PEM. This study aims to determine the effect of soy flour and tempeh flour substitution on the level of preference and nutritional content (energy, protein) as an alternative distraction for preventing PEM in pregnant women. This research was purely experimental using a completely randomized design (CRD) twice with the percentage of soy flour substitution treatment of 10% and 30%, and tempeh flour of 10% and 20%. The analysis technique used was descriptive analysis and statistical analysis of Friedman's non-parametric test with the Wilcoxon follow-up test at the 95% confidence level (p-value <0.05). Data collection was carried out by sensory test based on the level of preference of 50 untrained panelists. The results showed that soy flour and tempe flour substitution sumpia had an effect on the level of preference for aroma (p=0.001), texture (p=0.000), and taste (p=0.008), but did not affect the level of preference for color (p=0.680). Sumpia (substitution of 30% soybean flour and 10% tempeh flour) was the most preferred sumpia by the panelists and the best nutritional content with an energy content of 358.50kcal, 13.11g protein.