PENGARUH FORMULASI TEPUNG DAUN BINAHONG (Anredera Codifollia ) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN PRODUK COOKIES UBI KAYU FERMENTASI

Irma Yanti, Tamrin Tamrin, Muhammad Syukri Sadimantara

Abstract


ABSTRACT
The purpose of this study was to analyze the effect of the binahong leaves and fermented cassava flour formulation on the organoleptic characteristics and antioxidant activity of cookies. This study used a completely randomized design (CRD) using a fermented cassava flour formulation with a ratio of 1:3 yeast and binahong leaf flour (97:3), (95:5), (90:10), (85:15). The results show that the formulation of fermented cassava flour and binahong leaf flour had a very significant effect (P<0.01) on the organoleptic test of color, aroma, taste, and texture. Cookies product with the best organoleptic assessment found was the K1 formulation (97% fermented cassava flour and 3% binahong leaf flour) with average scores of color, aroma, taste, and texture reached 3.60 (like), 4.04 (like), 4.21 (like), and 3.80 (like). The proximate values of the selected cookies show that they contained 4.53% water, 1.62% ash, 11.82% protein, 29.87% fat, 52.16% carbohydrate, and 35.19% crude fiber. The results of the antioxidant analysis show that the antioxidant activity of cookie products was weak, where the best treatment cookies K1 at a concentration of 750 ppm had an inhibition percentage of 88.45% and an IC50 value of 150.7 ppm (weak). The results show that the cookie product was accepted (preferred) by panelists and the water, ash, protein, fat, and carbohydrate contents met the national standards but the crude fiber content did not. Keywords: cookies, fermented wood cassava flour, flour leaves binahong
ABSTRAK
Tujuan penelitian ini yaitu mempelajari pengaruh formulasi daun binahong dan tepung ubi kayu fermentasi terhadap karakteristik organoleptik pada produk cookies dan mempelajari pengaruh formulasi daun binahong dan tepung ubi kayu fermentasi terhadap karakteristik organoleptik pada produk cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi tepung ubi kayu fermentasi dengan perbandingan ragi tape 1:3 dan tepung daun binahong (97:3), (95:5), (90:10), (85:15). Hasil penelitian menunjukkan bahwa formulasi tepung ubi kayu fermentasi dan tepung daun binahong berpengaruh sangat nyata (P<0,01) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Cookies terpilih berdasarkan penilaian organoleptik terdapat pada formulasi K1 (97% tepung ubi kayu fermentasi dan 3% tepung daun binahong) dengan skor penilaian terhadap karakteristik organoleptik warna 3,60 (suka), aroma 4,04 (suka), rasa 4,21 (suka) dan tekstur 3,80 (suka). Nilai proksimat dari produk cookies terpilih meliputi: kadar air 4,53%, kadar abu 1,62%, kadar protein 11,82%, kadar lemak 29,87% kadar karbohidrat 52,16% dan kadar serat kasar 35,19%. Hasil analisis antioksidan menunjukkan bahwa aktivitas antioksidan produk cookies tergolong lemah dimana cookies perlakuan terbaik K1 pada kosentrasi 750 ppm memiliki persentasi inhibisi sebesar 88,45% dan nilai IC50 yaitu sebesar 150,7 ppm (kategori lemah). Berdasarkan hasil penelitian produk cookies formulasi tepung ubi kayu fermentasi dan tepung daun binahong dapat diterima (disukai) oleh panelis dan analisis proksimat kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat telah memenuhi standar SNI terkecuali kadar serat kasar.

Kata kunci:cookies, tepung ubi kayu fermentasi, tepung daun binahong


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