Open AccessKajian Pembuatan Cookies dengan Penambahan Bubur Bayam Merah (Amaranthus gangeticus) sebagai Sumber Antioksidan
Author(s) -
Muhammad Luthfi,
Yanti Meldasari Lubis,
Yuliani Aisyah
Publication year - 2017
Publication title -
jurnal ilmiah mahasiswa pertanian
Language(s) - English
Resource type - Journals
eISSN - 2615-2878
pISSN - 2614-6053
DOI - 10.17969/jimfp.v2i4.5477
Subject(s) - food science , horticulture , mathematics , chemistry , biology
Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubur bayam merah (Amaranthus gangeticus) dan penambahan margarin terhadap karakteristik mutu kimia dan organoleptik cookies yang dihasilkan. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari dua faktor, yaitu faktor pertama konsentrasi bubur bayam merah (B) yang terdiri dari 3 taraf yaitu (B1= 10%, B2= 20%, B3= 30%). Faktor kedua yaitu konsentrasi margarin (M) yang terdiri dari 3 taraf yaitu (M1 = 35%, M2 = 45%, M3 = 55%). Dengan demikian terdapat 9 kombinasi perlakuan dengan jumlah ulangan sebanyak 3 kali, sehingga diperoleh 27 satuan percobaan. Dari hasil penelitian, perlakuan terbaik ditentukan berdasarkan nilai organoleptik yang meliputi warna, aroma, rasa dan tekstur. Hasil menunjukkan bahwa perlakuan penambahan konsentrasi bubur bayam merah 10% dan konsentrasi margarin 45% menghasilkan kadar air 3,72%, kadar abu 1,90%, kadar lemak 20,4%, kadar serat kasar 7,7%, kadar protein 7%, aktivitas antioksidan 14,11%, serta nilai organoleptik warna 3,63 (suka), aroma 3,52 (suka), rasa 3,67 (suka) dan tekstur 3,83 (suka). Abstract. This study aimed to determine the effect of red spinach (Amaranthus gangeticus) and addition of margarine to the chemical and organoleptic characteristics of cookies produced. This research was conducted using a Group Randomized Design (RAK) consisting of two factors. Tthe first factor was red spinach concentration (B) consisting of 3 levels (B1 = 10%, B2 = 20%, B3 = 30%). The second factor was the concentration of margarine (M) consisting of 3 levels (M1 = 35%, M2 = 45%, M3 = 55%). Therefore, there were 9 treatment combinations with triplicates resulting 27 experimental units. The best treatment was chosen based on organoleptic values of color, aroma, taste and texture. The results showed that the addition of 10% red spinach concentration and 45% margarine concentration produced 3.72% water content, ash content 1.90%, fat content 20.4%, crude fiber content 7.7%, protein content 7%, antioxidant activity 14,11%, organoleptic values: color 3.63 (like), aroma 3.52 (like), taste 3.67 (like), and texture 3.83 (like).