122 Artikel Penelitian PENGARUH SUBTITUSI TEPUNG KEDELAI TERHADAP PENERIMAAN DAN KANDUNGAN GIZI SAKKO-SAKKO THE EFFECT OF SOYBEAN FLOUR SUBSTITUTION TOWARD THE ACCEPTANCE AND THE NUTRITIONAL CONTENT OF SAKKO-SAKKO Yusmaindah Jayadi*, Burhanuddin Bahar, Saifuddin Sirajuddin *E-mail : yusmaindahj@yahoo.com Program Studi Ilmu Gizi, Fakultas Kesehatan Masyarakat, Universitas Hasanuddin, Makassar Abstract Quality of human resources (HR) lndonesia relatively low. Stages of the school age period will determine the quality of human resources, but consumption of the population of school children in Indonesia who consume energy and protein below the minimum requirement is quite high. Sakko-Sakko as traditional snacks that have been identified can be alternative PMT-AS but nothing the main source of protein in the ingredients, soy contains an average of 35% protein can be substituted in sakko-sakko. This study aims to analyze the effect of substitution of soy flour on-sakko sakko of preference and delight quality panelists and the nutritional content of sakko-sakko received by the panelists. This type of study is experiment with Single Blind Trial Community design. This type of substitution treatment in the form of soy flour concentration of 0%, 10%, 20%, and 30% into the sakko-sakko. From each group tested the preference of the color, flavor, aroma and texture to the semi-trained panelists, namely students and consumer panelists are primary school children to determine the concentration of soy flour is most preferred. Data analysis was performed using Kruskall-Wallis test. The results showed that 10% soy flour substitution on-sakko sakko provide a good level of preference in both the panelists and the contribution of energy content, carbohydrate, protein, fat, fiber and beta-carotene are sufficient and qualified PMT-AS, which is 467.4 kcal,74.9685%, 9.085%, 14.5782%, 5.18%, and 627 ppm. The study recommends that substitute soy flour to other traditional foods is likely to be tried not only in the manufacturing of sakko sakko but also other traditional snacks.In addition to the socialization of a broad range of integrated and advanced research. Keywords:sakko-sakko, soy flour, preference, nutrition Pendahuluan Keberhasilan pembangunan suatu bangsa ditentukan oleh ketersediaan sumberdaya manusia (SDM) yang berkualitas. 1 Dibandingkan negara tetangga, kualitas sumberdaya manusia (SDM) lndonesia relatif rendah. Pada tahun 2010, Human Development Index Indonesia berada pada ranking 108 dari 169 negara. 2 Periode usia sekolah merupakan salah satu tahapan dalam siklus hidup manusia yang sangat menentukan kualitas SDM. 3 Energi dan protein sangat penting dalam mencukupi kebutuhan gizi anak sekolah dasar. 4 Berdasarkan hasil Riset Kesehatan Dasar 2010, konsumsi penduduk anak sekolah di Indonesia yang mengonsumsi energi dibawah kebutuhan minimal (lebih rendah dari 70 % dari angka kecukupan gizi bagi orang Indonesia (tahun 2004) cukup tinggi yaitu 41,2 %. Sekitar 44,4 persen anak umur 7-12 tahun konsumsi energinya kurang dari 70 persen berdasarkan tabel angka kecukupan gizi. Adapun 59,7 persen anak usia itu konsumsi proteinnya kurang dari 80 % berdasarkan tabel angka kecukupan gizi. 5 Penelitian di Bogor menunjukkan bahwa makanan jajanan tradisional memberikan kontribusi tambahan sekitar 24,7 % dari rata-rata total konsumsi energi per hari dan sekitar 22,9 % dari rata-rata total konsumsi protein per hari pada anak SD. 6 Sedangkan menurut Mudjajanto (2003 :