Open AccessKAJIAN DAN PEMANFAATAN BUBUR KULIT PISANG RAJA (Musa Sapientum) SEBAGAI BAHAN PEMBUATAN BROWNIES DISUBSTITUSI DENGAN TEPUNG BIJI NANGKA (Artocarpus Heterophyllus Lamk) DITINJAU DARI ANALISIS ORGANOLEPTIK DAN KANDUNGAN GIZI
Author(s) -
Wa Ode Helmina Bakri,
La Karimuna,
RH Fitri Faradilla
Publication year - 2021
Publication title -
jurnal sains dan teknologi pangan
Language(s) - English
Resource type - Journals
ISSN - 2527-6271
DOI - 10.33772/jstp.v6i3.18916
Subject(s) - organoleptic , aroma , food science , mathematics , completely randomized design , pulp (tooth) , artocarpus , chemistry , biology , horticulture , statistics , medicine , pathology
ABSTRACTThis study aimed to study the effect of substitution of jackfruit seed flour and the addition of plantain peel on organoleptic assessment and nutritional value of brownie products. This study used a completely randomized design. The first factor was the substitution of jackfruit seed flour in wheat flour with levels of 0%:100% (T1), 15%:85% (T2), and 30%:70% (T3). The second factor was the addition of plantain peel pulp with levels of 0% (P0), 5% (P1), and 10% (P2). The data were analyzed using the Analysis of Variances (ANOVA). The results with a significant effect then followed by the Duncan's Multiple Range Test (DMRT) test at the 95% confidence level (α = 0.05). The results show that the organoleptic assessment selected by the panelists was the sample with 30% jackfruit seed flour substitution with 5% plantain peel pulp addition. The hedonic assessment scores of color, aroma, texture, and taste reached 4.46 (like), 4.26 (like), 4.00 (like), and 4.20 (like), respectively. Meanwhile, the average descriptive assessment scores of color, aroma, texture, and taste reached 4.16 (bright), 4.13 (fragrant), 4.26 (soft), and 4.46 (good), respectively. The nutrient content of the selected sample shows that it had 27.58% water, 1.89% ash, 13.79% protein, 22.58% fat, and 34.16% carbohydrate. The moisture content of brownies did not meet the national standard, while the ash, fat, protein, and carbohydrate contents met the national standard.Keywords: Brownies cake, jackfruit seed flour, plantain skins porridge, flour.ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung biji nangka dan penambahan kulit pisang raja terhadap penilaian organoleptik dan nilai gizi produk brownies. Penelitian ini menggunakan Rancangan Acak Lengkap. Faktor pertama adalah substitusi tepung biji nangka pada tepung terigu dengan taraf 0% : 100% (T1), 15% : 85% (T2), dan 30% : 70% (T3). Faktor kedua adalah penambahan bubur kulit pisang raja dengan taraf, yakni 0% (P0), 5% (P1), dan 10% (P2). Data dianalisis dengan menggunakan Analyses of Variances (ANOVA), Hasil berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada substitusi tepung biji nangka 30% dengan penambahan bubur kulit pisang raja 5% dengan skor penilaian hedonik terhadap warna 4,46 (suka), aroma 4,26 (suka), tekstur 4,00 (suka), rasa 4,20 (suka), sedangkan skor penilaian deskriptif meliputi warna dengan rerata 4,16 (terang), aroma dengan rerata 4,13 (harum), tekstur dengan rerata 4,26 (lembut), dan rasa dengan rerata sebesar 4,46 (enak). Kandungan gizi meliputi kadar air 27,58 (%), kadar abu 1,89 (%), kadar protein 13,79 (%), kadar lemak 22,58 (%), dan kadar karbohidrat 34,16 (%). Kadar air brownies tidak memenuhi standar SNI, sedangkan kadar abu, lemak, protein, dan karbohidrat telah memenuhi standar SNI.Kata kunci: Kue brownies kukus, tepung biji nangka, bubur kulit pisang raja, tepung terigu.