PENGARUH PROPORSI TEPUNG SORGUM (Sorghum bicolor L.Moench) DAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera) TERHADAP SIFAT ORGANOLEPTIK EGG ROLL

DEWI ETIKA SARI, VENI INDRAWATI

Abstract


Abstrak

Egg Roll merupakan kue kering yang berbentuk gulungan tipis atau memiliki ukuran panjang, rasa manis dan gurih. Penelitian ini bertujuan untuk mengetahui, 1) pengaruh proporsi tepung sorgum terhadap sifat organoleptic egg roll yang meliputi warna, aroma, tekstur, kerenyahan rasa dan tingkat kesukaan egg roll sorgum. 2) pengaruh penambahan tepung kelor terhadap sifat organoleptik produk egg roll yang meliputi warna, aroma, tekstur, kerenyahan, rasa dan tingkat kesukaan. 3) pengaruh interaksi proporsi tepung sorgum dan penambahan tepung kelor terhadap sifat organoleptik yang meliputi warna, aroma, tekstur, kerenyahan, rasa dan tingkat kesukaan egg roll sorgum. 4) kandungan gizi hasil jadi produk egg roll terbaik yang meliputi karbohidrat, lemak, protein, serat, zat besi, vitamin A, vitamin C, dan kalsium.

Jenis penelitian ini adalah penelitian eksperimen dengan proporsi tepung sorgum 70%, 80%, 90% dan penambahan tepung daun kelor 2%, 4%, 6% sehingga diperoleh 9 kombinasi perlakuan. Teknik pengumpulan data pada penelitian ini dilakukan dengan observasi oleh 35 panelis yang terdiri atas 15 panelis terlatih dan 20 panelis semi terlatih. Analisis data menggunakan statistik uji Anava ganda dan dilanjutkan dengan uji lanjut Duncan. Uji kandungan gizi egg roll dilakukan di Balai Penelitian dan Konsultasi Industri Surabaya untuk mengetahui karbohidrat, protein, serat, vitamin a, vitamin c, kalsium, dan zat besi.

Hasil penelitian menunjukkan; 1) proporsi tepung sorgum berpengaruh terhadap sifat organoleptic egg roll meliputi warna, aroma, tekstur, kerenyahan, rasa dan tingkat kesukaan. 2) penambahan tepung kelor terhadap sifat organoleptik produk egg roll berpengaruh terhadap warna, aroma, tekstur, kerenyahan dan tingkat kesukaan egg roll sorgum. 3) interaksi proporsi tepung sorgum dan penambahan tepung kelor berpengaruh terhadap sifat organoleptik yang meliputi aroma, kerenyahan dan tingkat kesukaan egg roll sorgum. Egg Roll terbaik dihasilkan dari tepung sorgum 80% dan penambahan tepung daun kelor 2%. 4) kandungan gizi egg roll terbaik terdiri dari karbohidrat 72,54% protein 8,65%, Serat 2,68%, Vitamin A 98,50%, , Vitamin C 68,5%, kalsium 82,6% dan zat besi 11,80%.

Kata Kunci : Egg roll, Sorgum, dan Daun kelor

Abstrac

Egg Roll is a thin cake shaped roll or has a long size, sweet and savory taste. This study aims to determine, 1) the influence of the proportion of sorghum flour to organoleptic egg roll properties that include color, aroma, texture, crispness of taste and the level of favorite egg roll sorghum. 2) the effect of flour moring on the organoleptic properties of egg roll products which include color, aroma, texture, crispness, taste and favorite level. 3) the effect of the interaction of the proportion of sorghum flour and the addition of moringa flour to the organoleptic properties which include color, aroma, texture, crispness, taste and favorite levels of egg roll sorghum. 4) the best nutritional content of egg roll products that include carbohydrates, fats, proteins, fiber, iron, vitamin A, vitamin C, and calcium.

The type of this research is experimental research with proportion of sorghum flour 70%, 80%, 90% and addition of 2%, 4%, 6% moringa flour to 9 treatment combinations. Data collection techniques in this study were conducted by observation by 35 panelists consisting of 15 trained panelists and 20 semi-trained panelists. The data analysis used double ANAVA test statistic and continued with Duncan test. The nutrient egg roll test was conducted at Balai Penelitian dan Konsultasi Industri Surabaya to know carbohydrate, protein, fiber, vitamin a, vitamin c, calcium, and iron.

The results showed; 1) the proportion of sorghum flour effect on organoleptic egg roll properties include color, aroma, texture, crispness, taste and favorite level. 2) the addition of flour moring to organoleptic properties of egg roll products affect the color, aroma, texture, crispness and the level of favorite egg roll sorghum. 3) the interaction of the proportion of sorghum flour and the addition of moringa flour effect on organoleptic properties which include aroma, crispness and the level of favorite egg roll sorghum. Egg Roll is best produced from 80% sorghum flour and 2% flour moring added. 4) The best nutrient content of egg roll consists of carbohydrate 72.54% protein 8.65%, Fiber 2.68%, Vitamin A 98,50%,, 68,5% Vitamin C, calcium 82,6% and iron 11 , 80%.

Keywords: Egg roll, Sorghum, and Moringa Leaf


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