KAJIAN AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK ORGANOLEPTIK BISKUIT BERBASIS TEPUNG SAGU (Metroxylon sagu Rottb) DAN TERIPANG PASIR (Holothuria scabra)

Almin Almin, Nur Asyik, Sri Wahyuni, Sri Rejeki

Abstract


ABSTRACT
This study aimed to determine the effect of the addition of sago flour and sea cucumbers on the organoleptic characteristics, proximate analysis, and antioxidant activity of biscuit products. This study used a completely randomized design (CRD) consisting of five treatments, namely formulation of wheat flour, sago flour, and sea cucumber flour. The treatments are T0 (100%: 0%: 0%), T1 (50%: 40%: 10%), T2 (50%: 35%: 15%), T3 (50%: 30%: 20%), and T4 (50%: 25%: 25%). Data were analyzed using analysis of variance (ANOVA). The results show that the addition of sago flour with sea cucumber flour had a very significant effect on improving organoleptic assessment of color, aroma, taste, and texture. The best treatment was obtained from the T1 treatment with average scores of color, aroma, texture, and taste reaching 4.58 (very like), 4.57 (very like), 4.69 (very like), and 4.50 (very like), respectively. The nutritional values of the best biscuit product T1 show that it contains 4.85% water, 1.10% ash, 16.94% fat, 14.04% protein, and 63.61% carbohydrate. The antioxidant activity reached a value of 54.35% and an IC50 value of 394.68 ppm. The results show that the water, ash, and carbohydrate contents of the product met the national standards.
.
Keywords: Biscuit, sago flour, sea cucumber, antioxidant.
ABSTRAK
Penelitian ini bertujuan untuk menentukan pengaruh penambahan tepung sagu dan teripang pasir terhadap karakteristik organoleptik, proksimat dan aktivitas antioksidan produk biskuit. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan yaitu formulasi tepung terigu, tepung sagu dan tepung teripang. Perlakuan T0 (100% : 0% : 0%), T1 (50% : 40% : 10%), T2 (50% : 35% : 15%), T3 (50% : 30% : 20%) dan T4 (50% : 25% : 25%). Data dianalisis menggunakan analysis of varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung sagu dengan tepung teripang berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna, aroma, rasa dan tekstur. Perlakuan terbaik di peroleh dari perlakuan T1 dengan nilai warna sebesar 4.58 (sangat suka), aroma 4.57 (sangat suka), tekstur 4.69 (sangat suka) dan rasa 4.50 (sangat suka). Nilai gizi produk biskuit terbaik T1 yang meliputi kadar air (4.85%), kadar abu (1.10%), kadar lemak (16.94%), kadar protein (14.04%), kadar karbohidrat (63.61%), dan aktivitas antioksidan memiliki nilai sebesar 54,35% dan nilai IC50 sebesar 394,68 ppm dengan kategori aktivitas lemah. Berdasarkan hasil penelitian: kadar air, kadar abu dan kadar karbohidrat produk biskuit telah memenuhi standar SNI.
Kata Kunci: Biskuit, tepung sagu, teripang pasir dan antioksidan


Full Text:

PDF

Refbacks

  • There are currently no refbacks.