PENILAIAN ORGANOLEPTIK DAN KANDUNGAN NILAI GIZI PRODUK SELAI KACANG TANAH (Arachis hypogea L.) YANG DISUBSTITUSI BUBUK KULIT BUAH JERUK NIPIS (Citrus aurantifolia)

Wa Ode Meli, Tamrin Tamrin, Abdu Rahman Baco

Abstract


ABSTRACT
This study aimed to analyze the effect of lime peel powder substitution on the organoleptic characteristics and nutritional values of peanut butter products. The study was conducted using a completely randomized design (CRD) with peanut butter: lime peel powder formulation of B0 (100%), B1 (99 g :1 g), B2 (98.5 g: 1.5 g), B3 (98.3 g: 1.7 g), and B4 (98 g: 2 g). Data were analyzed using analysis of variances (ANOVA) followed by a real difference test, namely DMRT (Duncan's Multiple Range Test) at a 95% confidence level (α=0.05). The results show that the addition of 2 g lime peel powder to 98 g of peanut butter (B4) had a very significant effect on the organoleptic assessment of color, aroma, taste, and texture. The most preferred selected treatment was the B4 (98 g: 2.0 g) product with average scores of color, aroma, taste, and texture reached 4.37 (like), 4.31 (like), 4.42 (like), and 4.32 ( like). The nutritional value analysis of the B4 product shows that it contained 36.01% water, 4.31% ash, 2.18% protein, 39.14% fat, 14.25% carbohydrate, 48.04% crude fiber, and 15.00% glucose. The product was preferred by panelists and it met the national standards on ash, protein, and carbohydrate contents. However, it did not meet the national standards on water, fat, crude fiber, and glucose contents. Keywords: peanut butter, lime peel powder.
ABSTRAK
Tujuan dari penelitian ini adalah untuk mempelajari pengaruh subtitusi bubuk kulit buah jeruk nipis pada nilaii organoleptik dan kandungan nilai gizi produk selai kacang tanah. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL). Formulasi selai kacang tanah B0(100%) B1 (99 g:1 g) B2 (98.5 g:1.5 g)B3(98.3 g:1.7 g) B4 (98 g:2.0 g). Data dianalisis menggunakan analysis of variances (ANOVA) dilanjutkan dengan uji beda nyata yaitu DMRT (Duncan’s Multiple Range Test) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukan bahwa penambahan bubuk kulit buah jeruk nipis 2,0 g pada selai kacang tanah 98 g berpengaruh sangat nyata terhadap penilaian organoleptik warna, aroma, rasa dan tekstur. Perlakuan terpilih diperoleh pada substitusi B4 (98 g+2,0 g) dengan kategori penilaian warna dengan nilai 4,37 (suka), aroma 4,31 (suka), rasa 4,42 (suka), dan tekstur 4,32 (suka). Nilai gizi yaitu kadar air sebesar 36,01%, kadar Abu 4,31%, kadar protein 2,18%, kadar lemak 39,14%, kadar karbohidrat 14,25%, kadar serat kasar 48,04% dan kadar glukosa 15,00%. Berdasarkan hasil penelitian produk selai dengan substitusi bubuk kulit jeruk pada selai kacang tanah, dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI pada kadar abu, protein, dan karbohidrat, terkecuali kadar air, lemak, serat kasar, dan glukosa.
kata kunci :Selai, bubuk, jeruk nipis.


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