Analisis Kandungan Protein dan Daya Terima Puding Kacang Merah Susu sebagai Alternatif Selingan untuk Ibu Hamil KEK

Abstract

Chronic Energy Deficiency in pregnant women remains a significant nutritional problem that increases the risk of pregnancy complications and impaired fetal growth. One strategy to address this issue is the development of nutritious snacks with high acceptability. This study aimed to analyze the protein content and acceptability of red kidney bean milk pudding as an alternative snack for pregnant women with Chronic Energy Deficiency. This experimental study employed a Completely Randomized Design with three formulations based on the ratio of red kidney beans to full-cream milk: F1 (25:75), F2 (50:50), and F3 (75:25). Acceptability testing was conducted using a hedonic test involving 30 semi-trained panelists who evaluated color, aroma, texture, and taste. Data were analyzed using the Kruskal - Wallis and Mann - Whitney tests. The selected formula with the highest acceptability was further analyzed for protein content using the Kjeldahl method. The results showed significant differences in texture (p=0.000) and taste (p=0.007), while no significant differences were found in color (p=0.403) and aroma (p=0.514). Formula F1 demonstrated the highest acceptability and was selected as the best formulation. The average protein content of F1 was 2.26%. In conclusion, F1 was the most preferred formulation and contained 2.26% protein, indicating its potential as a locally based snack alternative for pregnant women with Chronic Energy Deficiency. Keywords: acceptability, chronic energy deficiency, pregnant women, protein, red kidney beans