PENGARUH VARIASI JENIS GULA TERHADAP KETEBALAN DAN NILAI GIZI NATA DE SOYA LIMBAH CAIR TAHU

Abstrak

Obesitas adalah kondisi dimana tubuh menyimpan lemak berlebih karena asupan kalori yang lebih banyak daripada kalori yang dibakar. Terapi gizi merupakan cara mengurangi obesitas salah satunnya mengonsumsi makanan sumber serat dapat membantu mengatur berat badan, karena memberikan rasa kenyang, mengurangi nafsu makan, dan mempercepat proses pembakaran lemak. Nata de soya adalah makanan fungsional sumber serat dan terbuat dari limbah cair tahu yang bermanfaat dalam pengendalian berat badan. Limbah cair tahu yang digunakan didapat dari limbah pembuatan tahu yang beralamat di Kecamatan Gading Rejo, Kabupaten Pringsewu. Penelitian ini dilakukan pada 28 Mei – 12 Juli 2024. Jenis penelitian yang akan digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 formulasi yaitu F0 (Gula pasir) dan F1 (Gula aren). Tempat pembuatan dan analisis ketebalan produk dilakukan di Laboratorium Dietetik dan Kulinari UAP serta uji proksimat dilakukan di Laboratorium Polinela, data pada penelitian ini menggunakan SPSS 29, kadar air, protein, lemak, serat kasar, karbohidrat, dan ketebalan dianalisis dengan uji Paired Sampel T Test, sedangkan kadar abu di analisis dengan uji Man Whitney. Berdasarkan uji proksimat dan pengukuran ketebalan pada nata de soya terbaik pada penambahan gula aren dengan rerata kadar air 93,6%, abu 0,3%, lemak 0,4%, serat kasar 2,4%, karbohidrat 5,2% dan hasil pengukuran ketebalan nata 1,2 cm. Ada pengaruh variasi jenis gula terhadap kadar air (p=0,001), protein (p=0,020), lemak (p=0,018) dan karbohidrat (p=0,011). Tidak ada pengaruh variasi jenis gula terhadap kadar abu (p=0,121), serat kasar (p=0,089), dan ketebalan (p=0,484).

Obesity is a condition where the body stores excess fat due to the intake of more calories than calories burned. Nutritional therapy is a way to reduce obesity. Eating fiber foods can help regulate body weight because it provides a sense of satiety, reduces appetite, and accelerates the fat-burning process. Nata de soya is a functional food source of fiber and is made from tofu liquid waste which is beneficial in weight control. The tofu liquid waste used was obtained from tofu-making waste located in Gading Rejo District, Pringsewu Regency. This research was conducted on May 28 - July 12, 2024. The type of research that will be used is a completely randomized design (CRD) with two formulations, namely F0 (granulated sugar) and F1 (palm sugar).The place of manufacture and analysis of product thickness were carried out at the UAP Dietetics and Culinary Laboratory, and proximate tests were carried out at the Polinela Laboratory. The data in this study used SPSS 29, normally distributed data (water content, protein, fat, crude fiber, carbohydrates, and thickness) using the Paired Sample T Test test and data with abnormal distribution (gray content) using the Man Whitney test. Based on proximate tests and thickness measurements on the best nata de soya in the addition of palm sugar with an average moisture content of 93.6%, ash 0.3%, fat 0.4%, rough fiber 2.4%, carbohydrates 5.2% and the results of measuring the thickness of nata 1.2 cm. There is an effect of sugar-type variation on moisture content (p=0.001), protein (p=0.02), fat (p=0.018), and carbohydrates (p=0.011). There was no effect of sugar type variation on ash content (p=0.121), fiber content (p=0.089), and thickness (p=0.484).