SNACK SEHAT UNTUK PENINGKATAN IMUNITAS DAN POTENSI MENGHAMBAT COVID 19
DOI:
https://doi.org/10.51878/healthy.v2i1.2221Keywords:
Snack Sehat, Peningkatan Imunitas, Potensi Menghambat Covid 19Abstract
This study aims to determine healthy snacks as an increase in immunity and their potential to inhibit Covid 19. This type of research is a quantitative study using an experimental method. The type of data used in this study is primary data in the form of trained and somewhat trained panelists. The research instrument contained an overview of the research, informed consent or a statement of consent to carry out the hedonic test to the panelists, then the hedonic test sheet which contained the panelists' responses to healthy snack products including aspects of color, aroma, texture, taste and overall. Based on the results of research and discussion of healthy snack research to increase immunity and the potential to inhibit Covid 19, the following conclusions can be drawn. Non-rice flour as a substitute material in the manufacture of typical Bugis-Makassar food has good potential to be developed. Ten of the eleven traditional foods that were developed were found with the appropriate formulations. Based on the results of the organoleptic test, the panelists' acceptance of non-rice flour substitution in the manufacture of traditional Bugis-Makassar cakes was 93.30%, while the panelists did not accept 6.70%.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui snack sehat sebagai peningkatan imunitas dan potensi dapat menghambat covid 19. Jenis penelitian ini merupakan penelitian kuantitatif menggunakan metode eksperimental. Jenis data yang digunakan pada penelitian ini adalah data primer berupa instrumen panelis terlatih dan agak terlatih. Instrumen penelitian berisi gambaran umum penelitian, informed consent atau surat pernyataan persetujuan untuk dilakukan uji hedonik kepada panelis, kemudian lembar uji hedonik yang berisi tanggapan panelis terhadap produk snack sehat meliputi aspek warna, aroma, tekstur, rasa dan keseluruhan. Berdasarkan hasil penelitian dan pembahasan dari penelitian snack sehat untuk peningkatan imunitas dan potensi menghambat covid 19 dapat di ambil kesimpulan sebagai berikut. Tepung non beras sebagai bahan pengganti dalam pembuatan makanan khas Bugis-Makassar memiliki potensi yang baik untuk dikembangkan. Sepuluh dari sebelas makanan tradisional yang dikembangkan ditemukan dengan formulasi yang sesuai. Berdasarkan hasil uji organoleptik, penerimaan panelis terhadap substitusi tepung non beras pada pembuatan kue tradisional Bugis-Makassar adalah 93,30%, sedangkan panelis 6,70% tidak terima.
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