PENGARUH SUBSITUSI TEPUNG UBI JALAR UNGU (Lpomea Batatas P.) DAN PENAMBAHAN TEPUNG IKAN CAKALANG (Katsuwonus pelamis) TERHADAP SIFAT ORGANOLAPTIK BISKUIT

RIZKY KUKUH M

Abstract


Abstrak


Tujuan penelitian ini untuk; 1) mengetahui pengaruh interaksi subsitusi tepung ubi jalar ungu dan penambahan tepung ikan cakalang terhadap sifat organoleptik meliputi, warna, aroma, rasa, kerenyahan, keremahan, bentuk dan tingkat kesukaan biskuit.; 2) mengetahui kandungan zat gizi biskuit subsitusi tepung ubi ungu dan penambahan tepung ikan cakalang dari uji sifat organolaptik yang terbaik meliputi kandungan air, protein, kharbohidrat, lemak, abu, serat, antosianin, dan Vitamin A.


Penelitian eksperimen ini terdiri dari variabel bebas yaitu subsitusi tepung ubi jalar ungu dan penambahan tepung ikan cakalang dengan 9 perlakuan atau manipulasi serta dengan variabel terikat yaitu sifat organoleptik biskuit meliputi rasa, aroma, kerenyahan, keremahan, dan bentuk. Teknik pengumpulan data dilakukan dengan observasi melalui uji organoleptik oleh 35 panelis yang terdiri atas 15 panelis terlatih dan  20 panelis semi terlatih. Analisi data menggunakan statistik parametik dengan uji Anava ganda (Two Way Anava) dengan program SPSS dan dilanjutkan dengan uji lanjut Duncan. Uji kandungan gizi biskuit dilakukan di Balai Penelitian dan Konsultasi Industri Surabaya untuk mengetahui kandungan Vitamin A, antosianin, protein, lemak, air, abu, kharohidrat, dan serat.


Hasil penelitian menunjukkan; 1) Terdapat pengaruh Interaksi subsitusi tepung ubi ungu dan penambahan tepung ikan cakalang berpengaruh terhadap rasa, keremahan, bentuk dan tidak berpengaruh terhadap warna, aroma, dan kerenyahan. 2) Biskuit terbaik yaitu  dan  (subsitusi tepung ubi ungu 30% & 50% dan penambahan tepung ikan cakalang 20%). Berdasarkan uji kimia pada produk terbaik yaitu; protein 9,5% & 8,54%; lemak 7,12% & 8,01%; kharbohidrat 74,80% & 74,50%; abu 2,11% & 2,46%; serat 3,03% &  3,32%; air 3,88% & 3,16% antosianin 6,11 mg & 8,54 mg; vitamin A 206,000 SI & 262,000 SI.


 


Kata Kunci : biskuit, Antosianin, Ubi jalar ungu, ikan cakalang


 


This research is aimed 1) to know the influence of the interaction of sweet potato flour substitution and skipjack tuna powder addition on organoleptic properties of biskuits including colour, aroma, taste, crispness, break strength, shape, and general acceptability 2) to know the nutrition facts of biskuits with sweet potato flour substitution and skipjack tuna powder addition from the best organoleptic property test including the contents of water, protein, carbohydrate, fat, ash, fiber, antosianin, and Vitamin A.


This experimental research consisted of independent variable that is substitution of purple sweet potato flour and addition of skipjack flour with 9 treatment or manipulation as well as with dependent variable yaoti organoleptic character of biscuit including flavor, aroma, crispness, weakness and shape. The data collection technique used with observation through organoleptic test by 35 panelists composed of 15 trained panelists and 20 semi-trained panelists. The data analysis uses parametric statistics with Two Way Anva Test and SPSS program and is continued with Duncan Multiple Test. The nutrition facts test on the biskuits was held at Balai Penelitian dan Konsultasi Industri (Research and Development of Industry) Surabaya to know the nutrition facts of Vitamin A, antosianin, protein, fat, water, ash, carbohydrate, and fiber. 


The result shows that; (1) The interaction of purple sweet potato flour substitution and skipjack tuna powder addition influences the taste, break strength, shape, and does not influence the colour, aroma, and crispness. (2) The best biskuits i.e.  and (30% & 50% purple sweet potato flour substitution and 20% skipjack tuna powder addition). Based on the chemical test on the best product, the nutrition facts are as follows:; 9,5% & 8,54% protein; 7,12%&8,01% fat; 74,80%& 74,50% carbohydrate; 2,11%& 2,46% ash; 3,03% &3,32% fiber; 3,88% & 3,16% water 6,11 mg & 8,54 mg antosianin; 206,000 SI& 262,000 SI vitamin A.


 


Key terms: biskuit, antosianin, purple sweet potato, skipjack tuna


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