ANALISIS KANDUNGAN LEMAK TIDAK JENUH PADA KUE SEMPRONG BERBASIS CAMPURAN TEPUNG BIJI BUNGA MATAHARI DAN QUINOA

Abstract

Background: The incidence of noncommunicable diseases is increasing and has the potential to lead to
health problems and other disease complications. The habit of consuming snacks from foods high in
saturated fat is one of the causes of these problems. The need for healthier snacks with unsaturated fat
content needs to be a concern. Objectives: This study aims to analyze differences in the nutritional
content of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) in semprong
snack based on sunflower seed flour and quinoa flour. Methods: This study is an experimental study
with treatments in the form of differences in the composition of sunflower seed flour and quinoa flour
with a ratio of Formula 1 (100:0), Formula 2 (75:25), and Formula 3 (0:100). The results of the
nutrient content test were analyzed using the one-way ANOVA test. Results: The use of sunflower seed
flour and quinoa flour as a substitute for rice flour in semprong snack showed significant differences in
polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) content between treatment
groups (p<0.05). Formula 1 contains an average of 20.48g PUFA and 9.62g MUFA; Formula 2
contains an average of 14.86g PUFA and 8.27g MUFA; Formula 3 contains an average of 3.17g
PUFA and 4.27g MUFA. Conclusion: The best formula is Formula 1, which contains the highes PUFA and MUFA. While formula 3 contains the lowest PUFA and MUFA. The higher the sunflower
seed flour content in the formula, the higher the PUFA and MUFA content will be.