PENGARUH SUBSITUSI TEPUNG TEMPE DAN PENAMBAHAN MARGARIN TERHADAP MUTU ORGANOLEPTIK KEMBANG GOYANG

NUR LAILATUL HIDAYAH

Abstract


Abstrak

Kembang goyang adalah kue kering tradisional yang berbentuk bulat seperti bunga dan dimatangkan dengan cara digoreng. Penelitian ini bertujuan untuk mengetahui pengaruh subsitusi tepung tempe dan penambahan margarin terhadap mutu organoleptik Kembang goyang tempe yang meliputi warna, aroma, kerenyahan, rasa ,tingkat kesukaan dan kandungan gizi hasil produk terbaik kembang goyang tempe.

Penelitian menggunakan desain pola faktor tunggal, yaitu subsitusi tepung tempe 20%, 30%, 40% dan penambahan margarin 10% dan 20%. Pengumpulan data menggunakan lembar observasi terhadap mutu organoleptik yang dilakukan oleh 35 panelis. Analisis data mutu organoleptik menggunakan analisis varian tunggal (one way anava) dan uji lanjut Duncan. Produk terbaik selanjutnya dilakukan uji kimia untuk mengetahui protein, lemak, serat dan karbohidrat.

Subsitusi tepung tempe dan penambahan margarin berpengaruh terhadap warna, kerenyahan dan tingkat kesukaan namun tidak berpengaruh terhadap aroma dan rasa, produk terbaik kembang goyang dengan subsitusi tepung tempe 20% penambahan margarin 10% dan 20% dengan kriteria mutu organoleptik warna coklat cukup kekuningan, cukup beraroma khas tempe, renyah, memiliki rasa manis, gurih dan meninggalkan rasa khas (after teste) tempe dan disukai oleh panelis. Produk kembang goyang terbaik per 100 g memiliki kandungan protein 7.59%-7.97%, lemak 34.41%-41.22%, karbohidrat 42.44%-47.39%, dan serat 0.61%-0.82%.

Kata Kunci : Kembang Goyang, Tepung Tempe, Mutu Organoleptik.

Abstract

Kembang goyang is traditional snack that has round shape like a flower and ripened by frying. The aims of this study are to determine the effect of tempe flour substitution and margarine addition on organoleptic quality of kembang goyang tempewhich includes color, aroma, crispness, taste, level of preference and nutrient content of the best product.

This research is an experimental study with a single factor pattern design, namely substition of tempe flour 20%, 30%, 40% and the addition of margarine 10% and 20%. Data collection techniques using observation sheets on organoleptic quality carried out by 35 panelists. Organoleptic quality data analysis using single variant analysis (one way anava) and Duncans further test. The best product results then tested for nutrient content to determine protein, fat, fiber and carbohydrates.

The substitution of tempe flour and the addition of margarine affect the color, crispness and level of preference but did not affect the aroma and taste of the best product of kembang goyang with 20%tempe flour substitution and the addition of margarine 10% and 20%with the criteria of the quality of organoleptik brown color yellowish, quite flavorful typical tempe, crisp, have a sense of sweet, the typical taste of savory and distinctive taste(after teste) tempe and favored by panelists. The nutrient content of the best product per 100 g, which is kembang goyang with 20% tempe flour substitution and 10% margarine addition includes 7.97% protein, 34.41% fat, 47.39% carbohydrate and 0.82% fiber while 20% tempe flour substitution and 20% margarine addition includes 7.59% protein, 41.22% fat, 42.44% carbohydrate and 0.61% fiber.

Keywords: Kembang Goyang, Tempe Flour, Organoleptic quality.



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