KARAKTERISTIK ORGANOLEPTIK DAN KANDUNGAN GIZI BISKUIT BERBAHAN DASAR TEPUNG BERAS MERAH (Oryza nivara) DAN TEPUNG CANGKANG TELUR AYAM RAS SEBAGAI MAKANAN SELINGAN TINGGI KALSIUM

Nursafani Nursafani, Ansharullah Ansharullah, Restu Libriani, Sri Wahyuni, Sri Rejeki

Abstract


ABSTRACT This study aimed to determine the organoleptic characteristics and nutritional contents of biscuits made from red rice flour and broiler chicken eggshell flour as a high-calcium snack. This study used a completely randomized design (CRD) consisting of five types of treatment, namely B0 (100% red rice flour: 0% eggshell flour), B1 (95% red rice flour: 5% eggshell flour), B2 (90% red rice flour: 10% eggshell flour), B3 (85% red rice flour: 15% eggshell flour), and B4 (80% red rice flour: 20% eggshell flour). Observation variables consist of organoleptic assessment with testing parameters including color, aroma, texture, and taste. The results indicate that the best treatment for biscuits was the B2 treatment with average preference scores for color, aroma, texture, and taste reaching 3.53 (like), 3.61 (like), 3.56 (like), and 3.62 (likes). The nutritional analysis shows that the B2 sample contained 2.46% water, 0.68% ash, 14.09% protein, 12.59% fat, 70.17% carbohydrate, and 0.25% calcium. The calcium content of red rice biscuits met the SNI 01-2986:1992 and BPOM No. 13- 2016 standards. Keywords: Chicken eggshell flour, brown rice flour, calcium, biscuits. ABSTRAK Penelitian ini bertujuan untuk mengetahui karakteristik organoleptik dan kandungan gizi biskuit berbahan dasar tepung beras merah dan tepung cangkang telur ayam ras sebagai makanan selingan tinggi kalsium. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan, yaitu B0 (100% tepung beras merah : 0% tepung cangkang telur), B1 (95% tepung beras merah : 5% tepung cangkang telur), B2 (90% tepung beras merah : 10% tepung cangkang telur), B3 (85% tepung beras merah : 15% tepung cangkang telur) , dan B4 (80% tepung beras merah : 20% tepung cangkang telur). Variabel pengamatan terdiri atas penilaian organoleptik dengan parameter pengujian meliputi warna, aroma, tekstur, dan rasa. Hasil yang diperoleh menunjukkan bahwa perlakuan terbaik biskuit yaitu B2 dengan ratarata kesukaan terhadap warna 3,53 (suka), aroma 3,61 (suka), tekstur 3,56 (suka), dan rasa 3,62 (suka). Analisis kandungan gizi pada biskuit perlakuan terbaik yaitu : kadar air 2,46%, kadar abu 0.68%, kadar protein 14,09%, kadar lemak 12,59%, kadar karbohidrat sebesar 70,17% dan kadar kalsium sebesar 0,25% telah memenuhi standar SNI 01-2986:1992. Kadar kalsium biskuit beras merah telah memenuhi standar BPOM No 13 2016. Kata Kunci: Tepung cangkang telur ayam ras, tepung beras merah, kalsium, biskuit.

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