ANALISIS KADAR VITAMIN E DAN DAYA TERIMA KUE BAGEA SUBTITUSI TEPUNG BEKATUL (Oryza sativa L) DENGAN KONSENTRASI BERBEDA

Ipran Saputra, Ansharullah Ansharullah, RH Fitri Faradilla

Abstract


This study aims to determine the effect of rice bran flour content on the acceptability of bagea cookie and the vitamin E content of bagea cookies. This study used a completely randomized design (CRD) with various treatment percentages, the substitution of sago flour and rice bran flour which included F0 (0% rice bran flour: 100% sago flour), F1 (20% rice bran flour: 80% sago flour), F2 (30% rice bran flour: 70% sago flour), F3 (40% rice bran flour: 60% sago flour), and F4 (50% rice bran flour: 50% sago flour). Data were analyzed using analysis of variance (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the treatment of rice bran flour substitution had a very significant effect on the improvement of aroma, taste, and texture. The best treatment was obtained in the F4 treatment with assessment scores of color, aroma, taste, and texture reached 3.19 (slightly like), 3.87 (like), 3.70 (like), and 2.61 (slightly like), respectively. The selected bagea cookie had a vitamin E content of 31.08%. The vitamin E level increased as the number of rice bran flour increased.
Keywords: Rice bran flour, sago flour, bagea cookie.
ABSTRAK
Penelitian ini bertujuan untuk menentukan pengaruh kadar tepung bekatul terhadap daya terima kue bagea dan kandungan vitamin E kue bagea. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai persentase perlakuan, substitusi tepung sagu dan tepung bekatul yang meliputi F0 (Tepung Sagu 100 % : bekatul 0 %), F1 (Tepung Bekatul 20 % : tepung Sagu 80 % ), F2 (Tepung Bekatul30 % : tepung Sagu 70 %), F3 (tepung bekatul 40 % : tepung sagu 60 %), F4 (tepung bekatul 50 % : tepung sagu 50 %). Data dianalisis menggunakan analysis of varian (ANOVA) dengan uji lanjut menggunakan Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95 %. Hasil penelitian menunjukkan bahwa perlakuan subtitusi tepung bekatul kue bagea berpengaruh sangat nyata terhadap peningkatan organoleptik aroma, rasa dan tekstur. Perlakuan terbaik diperoleh pada perlakuan F4 dengan skor penilaian terhadap warna 3,19 (agak suka), aroma 3,87 (suka), rasa 3,70 (suka), tekstur 2,61 (agak suka). Kue bagea terpilih memiliki kadar Vitamin E 31,08 %. Semakin banyak penambahan tepung bekatul dan tepung sagu kandungan kadar Vitamin E semakin meningkat.
Katakunci: Tepung bekatul, tepung sagu, kue bagea.


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