PENGARUH PROPORSI KENTANG, PUREE UBI JALAR PUTIH (Ipomoea batatas) DAN PUREE WORTEL (Daucus carota .L) TERHADAP SIFAT ORGANOLPETIK DONAT

TRIA ANDARI WAHYUNINGTYAS

Abstract


ABSTRAK


Donat merupakan salah satu jenis roti yang berbentuk cincin atau berbentuk bulat yang memiliki lubang dibagian tengah dan proses pematangannya dengan cara digoreng. Donat merupakan produk yang terbuat dari tepung terigu, gula, ragi, telur, lemak, dan bahan tambahan lainnya. Penelitian ini bertujuan untuk mengetahui 1) Proporsi kentang, puree ubi jalar (Ipomoea batatas) terhadap sifat organoleptik donat. 2) Penambahan puree wortel (daucus carota .l) terhadap sifat organoleptik donat. 3) Interaksi proporsi kentang, puree ubi jalar putih (ipomoea batatas) dan jumlah puree wortel (daucus carota .l) terhadap sifat organoleptik donat.  4) Kandungan gizi proximate, vitamin A, β-Karoten, serat berdasarkan hasil uji organoleptik terbaik dari donat.


Jenis penelitian ini adalah penelitian eksperimen dengan sembilan macam perlakuan yaitu proporsi kentang:puree ubi jalar putih 30%:70%, 50%:50%, 70%:30% dan penambahan puree wortel 20%,30%,40%. Variabel terikat adalah sifat ogranoleptik meliputi warna, pori-pori, keempukan, aroma, rasa, 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 uji anava dua jalur (two way anova) dan uji lanjut Duncan. Hasil terbaik donat kentang kemudian dilakukan uji kimia untuk mengetahui kandungan gizi proximate, vitamin A, β-Karoten, serat dalam donat.


Hasil penelitian menunjukkan bahwa Proporsi kentang:puree Ubi Jalar berpengaruh terhadap sifat organoleptik donat kentang yang meliputi pori-pori dan keempukan, tetapi tidak berpengaruh terhadap warna, aroma, rasa, dan tingkat kesukaan. Penambahan Puree Wortel berpengaruh terhadap sifat organoleptik donat kentang yang meliputi rasa, keempukan, pori-pori, warna, namun tidak berpengaruh terhadap aroma dan tingkat kesukaan. Sedangkan interaksi antara Proporsi Kentang : Puree Ubi Jalar dan Penambahan Puree Wortel berpengaruh terhadap warna, pori-pori, keempukan, serta rasa. Berdasarkan hasil Produk terbaik dari formula proporsi kentang : puree ubi jalar 30% dan puree wortel 40% dan memiliki kandungan gizi karbohidrat  60,11%, protein 9,14%, lemak 7,11%, air 8,36% serat 4,32%, vitamin A 272.000 SI/100g, dan beta karoten 80.916 SI atau serata vitamin A 13.486 SI/100g.


Kata Kunci : Donat Kentang, Puree ubi jalar, Puree wortel


ABSTRACT


Donat is one of  kind bread and which has spesific model such a ring or a round shape that has a hole in the middle and then cooking process by frying. Donuts are products made from wheat flour, sugar, yeast, eggs, fat, and other additives. The study aims to identify 1) Potato, sweet potato puree (ipomoea batatas) proportion to the organoleptic characteristic of Donut. 2) The addition of carrot puree (daucus carota .l) to the organoleptic characteristic of donut. 3) Interaction of potato proportion:white sweet potato puree and carrot puree to the organoleptic characteristic of donut. 4) Proximate, vitamin A, β-carotene, fiber, based on the best organoleptic test results from donut.


The research is an experimental research with 9 treatments is potato proportion:white sweet potato puree 30%: 70%, 50%: 50%, 70%: 30% and the addition of carrot puree 20%, 30%, 40%. The fixed variable are ogranoleptic characteristic, including color, pores, tenderness, aroma, taste, and like. The technique of data collection was done by using observation sheet and doing organoleptic test done  by 10 trained panelists and 25 panelists rather trained. The data analysis of the organoleptic test was done by analyzing two-way anova and Duncan test as further test. The chemical test was done to determine the level nutrient content in the best donut of proximate, vitamin A, β-carotene, fiber in a potato donut.


The results of study showed that, the effect of potato, sweet potato puree (ipomoea batatas) proportion to pores and tenderness but has not significant effect on color, smell, taste, and likes. There is an effect of carrot puree to flavor, tenderness, pores, color but not significant effect on aroma and likes. There is an effect of the interaction of potato proportion:sweet potato puree and addition of carrot puree have an effect on organoleptic character of donut is color, pores, tenderness, and flavor. The best product from potato proportion:sweet potato puree of 30% and carrot puree 40% and carbohydrate content of 60.11%, protein 9.14%, fat 7.11%, water 8.36% fiber 4, 32%, vitamin A 272.000 SI / 100g, and beta carotene 80,916 SI or vitamin A fiber 13.486 SI / 100 g.


Keywords: Donut, Sweet Potato Puree, Puree carrot


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