PENGARUH SUBSTITUSI MOCAF (Modified Cassava Flour) dan JUMLAH PUREE WORTEL (Daucus carrota L) TERHADAP MUTU ORGANOLEPTIK KUE LAPIS

Fitroh Binti Arofah

Abstract


Abstrak


Kue lapis merupakan salah satu jenis kue basah yang sangat populer Di masyarakat Indonesia, terbuat dari tepung beras terdiri dari dua warna atau lebih yang berlapis-lapis, rasanya legit dan manis serta memiliki tekstur yang kenyal. Penelitian ini bertujuan untuk mengetahui: Pengaruh substitusi mocaf  terhadap sifat organoleptik kue lapis; Pengaruh jumlah puree wortel terhadap sifat organoleptik kue lapis; Pengaruh interaksi antara substitusi mocaf dan jumlah puree wortel terhadap sifat organoleptik kue lapis; Kandungan gizi produk terbaik dari hasil uji organoleptik yang meliputi Vitamin A, Beta karoten, serat, lemak dan protein.


Jenis penelitian ini adalah penelitian eksperimen dengan 9 perlakuan terdiri dari 2 faktor dengan 3 tingkat substitusi mocaf 50%, 60%, 70% jumlah puree wortel 80%, 100%, 120%. Pengambilan data menggunakan lembar observasi dengan jumlah panelis sebanyak 30 orang yang terdiri dari 15 panelis terlatih dan 15 panelis semi terlatih. Analisis data yang digunakan adalah Anava ganda dan uji lanjut Duncan. Untuk mencari hasil uji organoleptik kue lapis terbaik diuji kimiawi Di Laboratorium yang meliputi Vitamin A, Beta karoten, serat, lemak dan protein.


Jumlah puree wortel berpengaruh terhadap (warna, aroma, kekenyalan, rasa dan tingkat kesukaan) sedangkan substitus mocaf dan interaksi antara substitusi mocaf dan jumlah puree wortel tidak berpengaruh terhadap mutu organoleptik kue lapis. Kandungan  gizi dari kue lapis yang  terbaik (substitusi mocaf 70% dan jumlah  puree wortel 80%) diperoleh Vitamin A 351,333 SI, β-karoten 147,779 SI, Serat 3,66 g, Lemak 4,28 g dan Protein 8,16 g.


Kata Kunci: Kue Lapis, Puree wortel dan Mocaf.


Abstrack 


Layer cake is one type of moist cake very popular in indonesian society, made of flour rice consisting of two colors or more in layers , it was having a chewy and  sweet taste and the texture is elastic. The aim of this research is to known the influence of substitution mocaf toward the organoleptic quality of layer cake; the influence of quantity carrot puree toward the organoleptic quality of layer cake; the effect of interaction between mocaf substitutions and quantity to the organoleptick quality of layer cake; the best nutrition of layer cake, including Vitamin A, beta carotene, fiber, fat and protein.


The research was an exsperimental research with 9 treatments consisted of 2 factors with 3 levels of substitution mocaf 50%, 60%, 70%, and the quantity of carrot puree 80%, 100%, 120. Retrieving data used observation sheet with a number of panelists as many as 30 people consisting of 15 trained panelists and 15 semi-trained panelists. Analysis of the data used is double Anova and Duncan test. To search for the best results of organoleptic tests, the best layer cake chemically tested in laboratories which include Vitamin A, beta carotene, fiber, fat and protein.


The result of this research was that the quantity of carrot puree influenced (the colour, the aroma, the elastic, the taste and the level of panelist preference). Substitutions of mocaf into layer cake ingrredient did not influenced. The interactions of substitutions mocaf and quantity carrot puree did not influenced. Based on the organoleptic test, the nutrient of the best layer cake (70% substituted mocaf and 80% additional carrot puree) was 351,333 SI of Vitamin A, 147,779 SI of β-carotene, 3,66 g/100 g of fiber, 4,28 g/100 g of fat, and 8,16 g/100 g of protein. Key Words: Layer cake, Carrot puree and Mocaf.


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