Pengaruh Subtitusi Tepung Mocaf (Modified Cassava Flour) Dan Penambahan Puree Wortel (Daucus carota L) Terhadap Sifat Organoleptik Kue Serabi Solo

amelya agatawati srikandhi

Abstract


Abstrak


Serabi Solo merupakan kue tradisional Indonesia berbahan dasar tepung beras yang diolah dengan proses pemanggangan dalam wajan besi. Penelitian ini bertujuan mengetahui 1) pengaruh  interaksi antara subtitusi tepung mocaf dan penambahan puree wortel terhadap sifat organoleptik serabi Solo, 2) pengaruh subtitusi tepung mocaf terhadap sifat organoleptik serabi Solo, 3) pengaruh penambahan puree wortel terhadap sifat organoleptik serabi Solo, 4) kandungan nutrisi yang terdiri dari beta karoten, serat, vitamin A, karbohidrat, protein, lemak, air, dan abu serta produk terbaik hasil uji organoleptic


Jenis penelitian ini adalah eksperimen dengan pola factorial 3x3 dengan variabel bebas subtitusi tepung mocaf  (60%, 80%, 100%) dan penambahan puree wortel (60%, 80%, 100%). Pengumpulan data dilakukan dengan cara observasi oleh 15 panelis terlatih dan 20 panelis semi terlatih. Analisis data menggunakan metode analisis varian ganda (two way anova) dan uji lanjut Duncan. Produk terbaik dilakukan uji kimia untuk mengetahui kandungan beta karoten, serat, vitamin A, karbohidrat, protein, lemak, air dilakukan di Balai Penelitian Dan Konsultasi Industri Laboratorium. 


Hasil Penelitian menunjukan tidak ada pengaruh secara nyata interaksi subtitusi tepung mocaf dan penambahan puree terhadap warna, rasa, aroma, tekstur, dan tingkat kesukaan. Subtitusi tepung mocaf berpengaruh nyata terhadap warna, tekstur dan tingkat kesukaan, tetapi tidak berpengaruh nyata terhadap aroma dan rasa. Penambahan puree wortel berpengaruh nyata terhadap warna dan tekstur, tetapi tidak berpengaruh nyata tehadap aroma, rasa, dan tingkat kesukaan. Hasil uji kimia produk terbaik serabi Solo wortel dari perlakuan subtitusi tepung mocaf 60% dan penambahan puree wortel 100% memiliki Karbohidrat 49,56 g, Protein  7,89 g, Serat 2,89 g, Air  2,89 g, Abu 1,92 g, β-karoten 68,55 mg, Vitamin A 74,6 mg. Harga jual serabi Solo subtitusi tepung mocaf dan penambahan puree wortel yaitu Rp 2.066


 


Kata kunci : serabi Solo, tepung mocaf, puree wortel


 


Abstract


Serabi Solo is an Indonesian traditional cake made of rice flour mixed with baking process in an iron skillet. The reseach aims to know 1) the effect of subtitution interaction of mocaf flour and carrot puree addition to organoleptic properties of serabi Solo, 2) the effect of subtitution of mocaf flour to organoleptic properties of serabi Solo, 3) the effect carrot puree addition to organoleptic properties of serabi Solo, 4) the content of beta carotene, fiber, vitamin A carbohydrates, protein, fat, water, fiber, ash.


This type of this research is a factorial 3x3 pattern experimental with subtitution Mocaf flour (60%, 80%, 100%) and addition carrot puree (60%, 80%, 100%) as the dependent variable. The data collection of carrot Serabi organoleptic testing is conducted by observing 15 trained panelist and 20 semi-trained panelist with questioner instrument. The data analysis of the organoleptic test result is done by Two Ways Anova and Duncan’s poshoc test. A chemical test is conducted to the best product to beta karoten, fiber, vitamin A, carbohidrate, protein, fat, water in Balai Penelitian dan Konsultasi Industri Laboratorium.


The results of this research shows that The interaction’s subtitution of mocaf and addition of carrot puree unaffected the color, flavor, taste, texture, and preference. The subtitution of mocaf flour has prominent effect on the color, texture, and level of preference, but not influence significanly to the flavor and taste. The addition of carrot puree affected to the color and texture, but not influence significantly to the flavor, taste and preference. The chemical testing result toward the best product are: the subtitution of mocaf flour is 60% and addition of carrot puree is 100%, the water’s density carbohydrates are 49,56 g; protein 7,89 g; fiber 2,89 g; water 2,89 g; ash 1,92 g; β-karoten  68,55 mg and Vitamin A 74,6 mg. The selling price of serabi Solo subtitution mocaf flour and addition carrot puree is Rp 2.066


 


Keywords : serabi Solo, mocaf flour, and carrot puree 


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