Pengaruh Proposi Puree Wortel : Tape Singkong dan Santan : Margarin Terhadap Sifat Organoleptik Prol Tape

Khadeejah Aswi Akbar

Abstract


ABSTRAK


Prol tape merupakan makanan khas Kota Jember yang memiliki nilai komersil. Penelitian ini bertujuan untuk mengetahui 1) pengaruh proporsi puree wortel : tape terhadap sifat organoleptik prol tape, 2) pengaruh proporsi santan : margarin terhadap sifat organoleptik prol tape, 3) pengaruh proporsi puree wortel : tape dan santan : margarin terhadap sifat organoleptik prol tape, 4) kandungan gizi proximate, vitamin A, beta karoten dan serat berdasarkan hasil uji organoleptik terbaik, 5) harga jual prol tape wortel terbaik.


Jenis penelitian ini adalah eksperimen dengan desain faktorial ganda 3x3, dimana variabel bebas adalah proporsi puree wortel : tape 30%:70%, 40%:60%, dan 50%:50% dari berat tape yang digunakan dan proporsi santan:margarin 25%:75%, 50%:50%, dan 75%:25% dari total berat lemak yang digunakan dan variabel terikat adalah sifat organoleptik meliputi warna, aroma, rasa, pori-pori dan kesukaan.


Teknik pengambilan data menggunakan lembar observasi dengan cara uji organoleptik yang dilakukan oleh 10 panelis terlatih dan 25 panelis agak terlatih.  Analisis data hasil uji organoleptik menggunakan analisis varian dua jalur  dan uji lanjut Duncan. Hasil terbaik prol tape selanjutnya dilakukan uji kimia untuk mengetahui kandungan gizi proximate, vitamin A, beta karoten, serat dan gula dalam prol tape.


Hasil penelitian menunjukkan 1) terdapat pengaruh proporsi puree wortel:tape terhadap rasa dan pori-pori serta tidak berpengaruh nyata pada warna dan rasa, 2) terdapat pengaruh proporsi santan:margarin terhadap pori-pori dan tidak berpengaruh nyata pada warna, aroma dan rasa,  3) interaksi proporsi puree wortel:tape dan santan:margarin berpengaruh terhadap semua sifat organoleptik, 4) produk terbaik memiliki kadar air 20,58 g, lemak 9,81 g, karbohidrat 53,80 g, protein 12,88 g, abu 2,61 g, serat 3,05 g, vit. A 61,80 mg, beta karoten 92,60 mg, gula      20,96 g.


 


Kata Kunci: Prol Tape


 


ABSTRACT


Tapai prol is Jember Town’s traditional food that has a commercial value. This study aims to identify 1) the effect of carrot puree : tapai proportion to the organoleptic characteristic of tapai prol, 2) the effect of coconut milk: margarine proportion to the organoleptic characteristic of tapaiprol, 3) the effect of carrot puree : tapai and coconut milk : margarine proportion to the organoleptic characteristic of tapai prol, 4) proximate nutritional content, vitamin A, beta-carotene, and fiber based on the best result of organoleptic test, 5) the best selling price of carrot tapai prol.


This study type is an experimental study with double factorial design 3x3, in which the free variable is the proportion of carrot puree : tapai of 30%:70%, 40%:60%, and 50%:50% of the total weight of the tapai used and the proportion of coconut milk : margarine of 25%:75%, 50%:50%, and 75%:25% of the total fat weight. Meanwhile, the fixed variable are the organoleptic characteristics, including color, aroma, taste, pores, and likes.


The technique of data collection was done by using observation sheet and doing organoleptic test done by 10 trained panelists and 25 rather-trained panelists. The data analysis of the organoleptic test was done by analyzing two-way-variation and Duncan test as a further test. Then, the chemical test was done to determine the level of nutrient content in the best tapai prol.


The results of the study showed that 1) there is an effect of the carrot puree : tapai proportion to taste and pores but has no significant effect on color and taste, 2) there is an effect of coconut milk : margarine proportion to pores and no significant effect on color, aroma, and taste, 3) there is an effect of the interaction of carrot puree : tapai and coconut milk : margarine to all organoleptic characteristics, 4) the best product is found containing water of 20.58 g, fat of 9.81 g, carbohydrate of 53.80 g, protein of 12.88 g, ashes of 2.61 g, fiber of 3.05 g, vitamin A of 61.80 mg, beta-carotene of 92.60 mg, sugar of 20.96 g.


 


Keywords: Tapai prol, Carrot puree, Coconut Milk, Margarine, Proportion


 


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