Abstract

The key factor for optimal pregnancy is energy balance. World Health Organization (WHO) stated that the recommended allowance for energy intake during pregnancy is 200 to 300 kcal/day. Edamame is loaded with beneficial vitamins and minerals and is a great protein source for pregnant women. One of the popular snacks in Indonesia is steamed sponge cake. This study aimed to characterize the chemical composition and organoleptic evaluation of edamame steamed sponge cake. This study was conducted in a completely randomized design with three formulation stages. The ratio of wheat and edamame flour was 100:0 (Control), 75:25 (formula A), and 50:50 (formula B). The steamed sponge cake was prepared by following standardized baking procedures. All the variations of edamame steamed sponge cake were subjected to proximate analysis, energy, fiber, minerals, and antioxidant activity. The level of acceptance of organoleptic properties was conducted with twenty-five semi-standard panelists. The data were analyzed with SPSS version 25, and the best-selected formula was determined using the effectiveness index test by de Garmo. The ANOVA analysis shows a significant difference (p-value ≥ 0.05) in carbohydrate, fat, protein, total energy, calcium, and all organoleptic parameters. From the nutritional value and level of acceptance results, formula A was selected as the best formula. Formula A has a protein content of 7.01%, carbohydrate content of 45.55%, fat content of 3.27%, and energy content of 239.63 kcal/100 g. The total fiber was 3.33% consisting of soluble and insoluble fiber. Formula A was also the most preferred by the panelist regarding color, texture, and general acceptability. One serving size of formula A steamed edamame sponge cake (50 g) has an energy content of 119.82 kcal, which meets 40% of the additional energy required of pregnant women in the third semester.

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