PENGARUH PENAMBAHAN TEPUNG BAYAM MERAH (Amanthus Tricolor L) TERHADAP SIFAT ORGANOLEPTIK DAN KANDUNGAN NILAI GIZI BROWNIES PANGGANG

Sitti Rahmawati, La Karimuna, Hermanto Hermanto

Abstract


ABSTRAK
Tujuan penelitian ini adalah untuk menentukan sifat organoleptik kandungan gizi pada tepung bayam merah (Amaranthus tricolor L.) yang digunakan pada pembuatan brownies panggang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai persentase perlakuan, penambahan tepung bayam merah (Amaranthus tricolor L.) yaitu S0 (100% : 0%), S1 (90% : 10%), S2 (85% : 10%), S3 (80% : 20%), S4 (75% : 25%) dan S5 (70% : 30%). Parameter yang diamati adalah penilaian organoleptik (warna, tekstur, aroma dan rasa) analisis nilai gizi ( kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat) dilakukan pada produk hasil penilaian terbaik.Hasil penelitian ini menunjukan bahwa penilaian organoleptik terhadap brownies panggang yang ditambahkan dengan tepung bayam merah (Amanthus tricolor L) yang disukai panelis terdapat pada perlakuan S3 dengan skor organoleptik warna 3,48 (agak suka), organoleptik tekstur 3,60 (suka), aroma 3,34 (agak suka) dan rasa 4,15 (suka). Brownies panggang yang dihasilkan pada perlakuan S3 mengandung kadar air sebesar 9.62%, kadar abu sebesar 1.81%, kadar lemak sebesar 20,61%, kadar protein sebesar 15,14% dan kadar karbohidrat sebesar 52.82%.berdasarkan standar mutu SNI brownies, bahwa produk brownies tepung bayam merah belum memenuhi standar mutu SNI untuk kadar protein dan karbohidrat.
Kata kunci: Brownies Panggang, Nilai Gizi dan Tepung Bayam Merah (Amanthus tricolor L)
ABSTRACT
The purpose of this study was to determine the organoleptic properties of nutrients in red spinach flour (Amaranthus tricolor L.) used in the manufacture of baked brownies. This study used a Completely Randomized Design (CRD) with various percentages of red spinach (Amaranthus tricolor L.) flour addition, namely S0 (100%:0%), S1 (90%:10%), S2 (85%:10%), S3 (80%:20%), S4 (75%:25%), and S5 (70%:30%). The parameters observed in the organoleptic assessment were color, texture, aroma, and taste. Analysis of nutritional value (moisture, ash, fat, protein, and carbohydrate contents) was carried out on the products with the best assessment. The results of this study show that the product preferred by panelists was the S3 treatment with organoleptic scores of color, texture, aroma, and flavor reached 3.48 (slightly like), 3.60 (like), 3.34 (slightly like), and 4.15 (like), respectively. The S3 product contained 9.62% water, 1.81% ash, 20.61% fat, 15.14% protein, and 52.82% carbohydrate. Based on the national standards of brownie quality, the baked brownies with red spinach flour addition have not met the standards for protein and carbohydrate contents. Keywords: Brownies, Nutritional Value and Red Spinach Flour (Amanthus tricolor L)


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