PENGARUH SUBSTITUSI TEPUNG GAPLEK (Manihot esculenta crantz) DAN JUMLAH PUREE WORTEL (Daucus carota L.) TERHADAP SIFAT ORGANOLEPTIK RICH BISCUIT

ARIANI YULISTYA WIDAYATI

Abstract


Abstrak


Penelitian ini bertujuan untuk mengetahui (1) pengaruh substitusi tepung gaplek terhadap sifat organoleptik rich biscuit; (2) pengaruh jumlah puree wortel terhadap sifat organoleptik rich biscuit; (3) pengaruh interaksi substitusi tepung gaplek dan jumlah puree wortel terhadap sifat organoleptik rich biscuit, meliputi warna, aroma, rasa, keremahan, kerenyahan, bentuk dan kesukaan dan (4) hasil terbaik dari uji organoleptik diteruskan pada uji kandungan karbohidrat, air, protein, lemak, serat, vitamin A, β-karoten, fosfor dan kalsium.


Jenis penelitian ini adalah penelitian eksperimen. Pada penelitian ini dilakukan 6 perlakuan yaitu 30%:30%, 30%:40%, 30%:50%, 50%:30%, 50%,40%, 50%:50%. 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, selanjutnya dilakukan uji kimia untuk mengetahui kadar kandungan gizi dalam rich biscuit.


Hasil analisis yaitu: 1. Terdapat pengaruh substitusi tepung gaplek terhadap warna, rasa, kerenyahan dan kesukaan rich biscuit, 2. Terdapat pengaruh jumlah puree  wortel terhadap aroma dan kerenyahan rich biscuit dan 3. Terdapat pengaruh interaksi antara substitusi tepung gaplek dan jumlah puree wortel terhadap warna, aroma, rasa dan kerenyahan rich biscuit, 4. Produk rich biscuit terbaik terdapat pada perlakuan substitusi tepung gaplek 50% dan jumlah puree wortel 30%, 5. Kandungan gizi rich biscuit berdasarkan uji kimia di laboratorium pada perlakuan substitusi tepung gaplek 50% dan jumlah puree wortel 30% adalah kadar air 1,05%, kadar lemak 11,51%, karbohidrat sebanyak 73,32%, protein 8,10%, serat 3,56%, vitamin A 270.000 SI dan kadar βkaroten 106.666,66 SI.


Kata Kunci: rich biscuit, tepung gaplek, puree wortel.


 


Abstract


      The aims of this study are: 1) the effect of substitution of gaplek flour to the organoleptic quality of rich biscuit; 2) the effect of addition of carrot puree to the organoleptic quality of rich biscuit; 3) the interaction of substitution of gaplek flour and addition of carrot puree to the organoleptic quality of rich biscuit which include color, aroma, taste, crumb, crispness, shape and the level of preference; 4) the best results of the organoleptic test has been used for chemical tests to determine the nutrients of rich biscuit, which includes carbohydrate, fat, water, protein, fiber, vitamin A, beta-carotene, phosphorus and calcium. This study is an experimental. The study used 6 treatmets of gaplek substitution and puree carrot addition divided into ratio which were 30%:30%, 30%:40%, 30%:50%, 50%:30%, 50%,40%, 50%:50%. The data collection used observation sheet which done bby 10 trained panelis and 25 semi trained panelis. Analysis of organoleptic test results data used two-way variance analysis and duncan as fruther test, then chemical test is done to know the nutrient of rich biscuit.       The results showed that : 1) the subtituon of gaplek flour had significant effect on of rich biscuit’s color, taste, crispness, and level of preference; 2) the addition carrot puree affect the organoleptic quality of rich biscuit that includes aroma and crispness; 3) interaction of substitution of gaplek flour and addition of carrot puree influences the organoleptic quality of rich biscuit that includes color, aroma, taste and crispness; 4) the best product of rich biscuit is in substitution of 50 % gaplek flour and addition of 30% carrot pure; 5) the nutrients based on chemical test result which from the best product of rich biscuit to the porpotion of substitution of 50 % gaplek flour and addition 30 % of carrot pure, are water content of 1,05 %, fat content 11,51 %, carbohydrate of 73,32 %, protein of 8,10 %, fiber 3,56 %, vitamin A of 270.000 SI, and βcarotene of 106.666,66 SI. Keywords: rich biscuit, gaplek flour, carrot puree.  





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