PENGARUH JUMLAH KUNING TELUR DAN PENAMBAHAN PURE DAUN KELOR (Moringa Oleifera) TERHADAP SIFAT ORGANOLEPTIK BIKA AMBON

Sri Wahyuli S

Abstract


Bika ambon merupakan produk unggulan kota Medan yang diolah secara tradisional. Kudapan ini memiliki ciri khusus yaitu tampak lubang-lubang mirip sarang tawon pada permukaan kue dan setelah dipotong bagian dalamnya bersarang seperti sisir rambut. Penelitian ini bertujuan untuk 1) mengetahui pengaruh jumlah kuning telur terhadap hasil uji organoleptik bika ambon yang meliputi: penampang, serat, warna, aroma, rasa, dan kesukaan. 2) mengetahui pengaruh penambahan puree daun kelor terhadap hasil uji organoleptik bika Ambon yang meliputi: penampang, serat, warna, aroma, rasa, dan kesukaan.3) mengetahui kandungan gizi bika ambon dengan jumlah kuning telur dan penambahan puree daun kelor  meliputi: karbohidrat, lemak, protein, serat, kadar air dan kalsium berdasarkan hasil laboratorium. 4) mengetahui pengaruh interaksi bika ambon dengan jumlah kuning telur dan puree daun kelor berdasarkan ujiorganoleptik.


                Jenis penelitian ini adalah penelitian eksperimen dengan menggunakan lembar observasi dengan jumlah panelis sebanyak 35 orang. Analisis data dengan menggunakan uji anava dua jalur (two way anova), jika ada pengaruh yang signifikan diuji dengan uji lanjut DMRT (Duncan Multiple Renge Test).


                                                Hasil penelitian menunjukkan: 1) Jumlah kuning telur berpengaruh nyata terhadap penampang, serat, warna, aroma, rasa dan kesukaan. 2) Jumlah puree daun kelor berpengaruh nyata terhadap warna, aroma dan rasa. Tidak berpengaruh nyata terhadap penampang, serat, dan kesukaan. 3) Jumlah kandungan gizi dari produk terbaik bika ambon kelor adalah protein 6,95%, karbohidrat sebanyak 32,10%, kadar lemak 26,84%, serat 13,55%, kadar air 20,55% dan kadar kalsium 1,665 ppm. 4) Interaksi jumlah kuning telur dan penambahan puree daun kelor tidak terdapat pengaruh nyata terhadap penampang, serat, warna, aroma, rasa, dan kesukaan.


 


Kata Kunci : Bika ambon, kuning telur, puree daun kelor


 


Abstract


Bika ambon is the superior product of Medan which is processed traditionally. This snack has a special feature that looks like honeycomb-like holes on the surface of the cake and after cut inside the nest like a hair comb. This study aims to 1) to determine the effect of the amount of egg yolk on the results of organoleptic test of bika ambon which includes: cross section, fiber, color, aroma, taste, and likes. 2) to know the effect of the addition of Moringa leaf puree to the results of organoleptic test of bika Ambon which include: cross section, fiber, color, aroma, taste, and favorite. 3) to know the nutrient content of bika ambon with the amount of egg yolks and the addition of Moringa leaf puree include: carbohydrate, fat, protein, fiber, water content and calcium based on laboratory results. 4) to know the effect of bibi ambon interaction with the amount of yolk and puree of kelor leaf based on ujiorganoleptic. 


This research type is experiment research by using observation sheet with number of panelist counted 35 people. Data analysis using two way anova test, if any significant effect was tested with DMRT advanced test (Duncan Multiple Renge Test).


The results showed: 1) The number of egg yolk has an effect on the cross section, fiber, color, aroma, taste and likes. 2) The amount of puree of moringa leaves has significant effect on color, flavor and taste. No real effect on cross section, fiber, and likes. 3) The nutrient content of best product of bika ambon kelor is protein 6.95%, carbohydrate 32,10%, fat content 26,84%, fiber 13,55%, water content 20,55% and calcium level 1,665 ppm. 4) The interaction of the number of egg yolks and the addition of Moringa leaf puree has no significant effect on cross section, fiber, color, aroma, taste, and likes.


 


Keywords: Bika ambon, egg yolks, moringa oliefera


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