PENGARUH SUBSTITUSI TEPUNG UWI UNGU (Diescoreao Alata) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN ANTIOKSIDAN COOKIES

Fitri Amelia Irianto, ansharullah ansharullah, Muhammad Syukri Sadimantara

Abstract


ABSTRACT
The purpose of this study was to determine and study the effect of substitution of purple yam flour on the organoleptic value, nutrition and antioxidant activity of cookies. This study used a completely randomized design (CRD) with the substitution of purple yam flour (TT = wheat flour) and (TUW = purple yam flour) on the characteristics of cookies with variation addition of purple yam, namely U1 (100: 0), U2 (90:10), U3 (70:30), U4 (50:50), U5 (30:70). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05) and the T test (T-Test) at the significant level of 0.05. The results showed that the organoleptic values of the parameters of color, aroma had very significant effect and organoleptic parameters of taste and texture had no significant effect on cookies products. Based on the organoleptic assessment, the selected treatment (U1) was obtained with an average score of color, aroma, taste, and texture i.e 3.43 (rather like), 3.67 (like), 3.47 (rather like) and 3.57 (like), respectively. The water, ash, fat, protein, carbohydrate and fiber content of sample U1 were 3.11, 2.47%, 17.23%, 12.32%, 64.87%, and 2.79%. The IC50 value of U1 sample was very weak category approximately 505.13 ppm.
Keywords: Purple yam, organoleptic, nutritional value, antioxidant activity, cookies.
ABSTRAK
Tujuan dari penelitian ini adalah untuk mengetahui dan mempelajari pengaruh subtitusi tepung uwi ungu terhadap nilai organoleptik, gizi dan aktivitas antioksidan pada cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan subtitusi tepung uwi ungu (TT= tepung terigu) dan (TUW = tepung uwi ungu) terhadap karakteristik cookies dengan variasi penambahan tepung uwi yang berbeda yaitu, TT:TUW ; U1(100:0), U2(90:10), U3(70:30), U4(50:50), U5(30:70). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05) dan uji T (T-Test) pada taraf signifikan 0.05. Hasil penelitian menunjukkan bahwa nilai organoleptik parameter warna, aroma berpengaruh sangat nyata dan organoleptik parameter rasa serta tekstur berpengaruh tidak nyata pada produk cookies. Berdasarkan penilaian organoleptik diperoleh perlakuan terpilih (U1) dengan skor rerata warna, aroma, rasa dan tekstur berturut-turut 3.43 (agak suka), 3.67 (suka), 3.47 (agak suka) dan 3.57 (suka). Kadar air, abu, lemak, protein, karbohidrat dan serat pada sampel U1 yaitu 3.11, 2.47 %, 17.23 %, 12.32 %, dan 64.87 %, dan 2.79 %. Nilai IC50 sampel U1 yaitu 505.13 ppm dengan kategori sangat lemah.
Kata kunci: Uwi ungu, organoleptik, nilai gizi, aktivitas antioksidan, cookies.


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