Daya Terima Sosis Substitusi Tahu dan Tepung Kacang lentil Merah sebagai Selingan Remaja Putri Overweight
DOI:
https://doi.org/10.55123/sehatmas.v5i3.8636Keywords:
Acceptability, Tofu, Red Lentil, Substitution, Adolescent OverweightAbstract
Adolescent overweight is associated with high-fat and low-fiber dietary patterns, including the consumption of processed foods such as sausages. This study aimed to analyze the effect of tofu and red lentil flour substitution in chicken sausage on sensory acceptability and nutritional content as an alternative snack for overweight adolescent girls. This quantitative experimental study employed a Completely Randomized Design (CRD) with three tested formulations: F0 (control), F1 (45%), and F2 (60%). Hedonic tests were conducted by 30 untrained panelists evaluating color, aroma, taste, and texture using a 5-point Likert scale. Data were analyzed using the Shapiro–Wilk test, Friedman test, and Wilcoxon signed-rank test. The results showed significant differences in color (p=0.030), taste (p=0.000), and texture (p=0.000), but not in aroma (p=0.104). F2 obtained the highest scores for color (4.30) and aroma (4.53), while F0 scored highest for taste (4.43) and texture (4.23). Nutritional analysis indicated that increasing the level of substitution increased fiber content from 0.58 g to 4.40 g per serving and reduced fat content from 6.39 g to 5.45 g per serving. This study concludes that tofu and red lentil flour substitution affects the sensory acceptability of chicken sausage and has the potential to produce a high-fiber, low-fat snack alternative for overweight adolescent girls.
Downloads
References
AKG, 2019. Permenkes RI NO 28 Tahun 2019 tentang Angka Kecukupan Gizi yang Dianjurkan Untuk Masyarakat Indonesia. Jakarta: Menteri Kesehatan RI.
Dianingtyas, B.D., Afiyah, D.N., Rahmawati, N. and Maritiani, N.E., 2024. Pelatihan Pengolahan Sosis Sehat Homemade. Jurnal Mandala Pengabdian Masyarakat, 5(2), pp.387–392. https://doi.org/10.35311/jmpm.v5i2.481.
Fairuz, A., Islami, I.N., Sari, I.M. and Daulah, R.R.A., 2024. Literatur Review: Perbandingan Kandungan Zat Gizi Makro & Mikro pada Daging Ayam dengan Sosis Sapi. JURNAL ILMIAH NUSANTARA, 1(6), pp.467–470. https://doi.org/10.61722/jinu.v1i6.2899.
Ganesan, K. and Xu, B., 2017. Polyphenol-rich lentils and their health promoting effects. International Journal of Molecular Sciences, 18(11), p.2390. https://doi.org/10.3390/ijms18112390.
Girsang, F., Yanti, F. and Damanik, R., 2024. Cara Pembuatan Tahu Bagi Kalangan Masyarakat. Jurnal Pengabdian Masyarakat Sapangambei Manoktok Hitei, 4(2), pp.281–286. https://doi.org/10.36985/pnw7d049.
Hidayatullah, M.N., 2023. Nugget Tahu Dan Nangka Muda Sebagai Alternatif Makanan Siap Saji Rendah Lemak. Pendekar: Jurnal Pendidikan Berkarakter, 1(3), pp.148–158. https://doi.org/10.51903/pendekar.v1i3.328.
Irianti, B., Gantini, D. and Mardiah, S.S., 2024. Remaja dan Kesehatan (Pencegahan Stunting Sejak Dini). Deepublish.
Jayatri, U.F., Jerusalem, M.A. and Mahmud, D.P., 2025. Analisis Perilaku Pembelian Makanan Segar Dan Ready-To-Eat Berdasarkan Karakteristik Sosio-Demografis Mahasiswa. JENIUS: Jurnal Terapan Teknik Industri, 6(2), pp.222-232. https://doi.org/10.37373/jenius.v6i2.1790
Liang, P., Chen, S., Fang, X., & Wu, J. (2024). Recent advance in modification strategies and applications of soy protein gel properties. Comprehensive Reviews in Food Science and Food Safety, 23(1), e13276. https://doi.org/10.1111/1541-4337.13276.
Mukhlisa, W.N.I., Rahayu, L.S. and Furqan, M., 2018. Asupan energi dan konsumsi makanan ringan berhubungan dengan kejadian gizi lebih pada remaja. Argipa, 3(2), pp.59–66.
Nasrullah, B.T., Hajar, N., Mawardini, F.D.F. and Damayanti, M.A., 2024. Korelasi Massa Otot dan Massa Lemak Total dengan Respon Baroreseptor. Jurnal Medika Malahayati, 8(2), pp.366–374.
Nawai, A., Syauqy, A., dan Pranomo, H., 2024. Hubungan Asupan Serat dengan Kadar Trigliserida pada Remaja Overweight. Jurnal Gizi Indonesia, 12(2), pp.88–95.
Pratita, A.T.K., Meri, M., and Fathurohman, M. (2021). Analisis kadar serat pati termodifikasi lentil merah dan lentil hitam. Jurnal Kesehatan Bakti Tunas Husada, 21(2), 1–7. https://doi.org/10.36465/jkbth.v21i2.747.
Kementerian Kesehatan RI. 2018. Hasil Riset Kesehatan Dasar (Riskesdas) 2018. Jakarta: Badan Penelitian dan Pengembangan Kesehatan Kementerian RI.
Romano, A., Gallo, V., Ferranti, P. and Masi, P., 2021. Lentil flour: Nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Current Opinion in Food Science, 40, pp.157–167. https://doi.org/10.1016/j.cofs.2021.04.003.
Shanty, W.M., 2025. Dampak Konsumsi Makanan Ultra-Proses Terhadap Risiko Obesitas: Studi Literatur. Blantika: Multidisciplinary Journal, 3(9), 1366–1373.
Simarmata, T.I., 2023. Potensi Kacang Lentil Sebagai Produk Pangan Fungsional. Jurnal Ilmiah Wahana Pendidikan, 9(17), pp.639–641. https://doi.org/10.5281/zenodo.8321299.
Singh, J.K., Acharya, D., Rani, D., 2021. Underweight and associated factors among teenage adolescent girls in resource-poor settings. Risk Management and Healthcare Policy, pp.9–19. https://doi.org/10.2147/RMHP.S280499.
Vurro, F., De Angelis, D., Squeo, G., Caponio, F., Summo, C. and Pasqualone, A., 2024. Exploring volatile profiles and de-flavoring strategies for enhanced acceptance of lentil-based foods: A review. Foods, 13(16), p.2608. https://doi.org/10.3390/foods13162608.
Yusuf, R.A., Awalia, N., and Sultan, S. (2023). Pengaruh Sosial Media Terhadap Pola Makan dan Perilaku Aktif Pada Remaja. Journal of Aafiyah Health Research (JAHR), 4(2), 41–50.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Khansa Nur Fauzia, Annis Catur Adi
This work is licensed under a Creative Commons Attribution 4.0 International License.
Hak cipta pada setiap artikel adalah milik penulis.
Penulis mengakui bahwa SEHATMAS (Jurnal Ilmiah Kesehatan Masyarakat) sebagai publisher yang mempublikasikan pertama kali dengan lisensi Creative Commons Attribution 4.0 International License.
Penulis dapat memasukan tulisan secara terpisah, mengatur distribusi non-ekskulif dari naskah yang telah terbit di jurnal ini kedalam versi yang lain, seperti: dikirim ke respository institusi penulis, publikasi kedalam buku, dan lain-lain. Dengan mengakui bahwa naskah telah terbit pertama kali pada SEHATMAS (Jurnal Ilmiah Kesehatan Masyarakat).
