Pengaruh Penambahan Kacang Almond (Prunus dulcis) Terhadap Uji Organoleptik dan Nilai Gizi Cookies Tepung Kentang (Solanum tuberosum L.) Untuk Memenuhi Angka Kecukupan Gizi (AKG) pada Anak-Anak

Abstract

ABSTRACT

            The purpose of this study was to determine the effect of adding almonds (Prunus dulcis) on organoleptic characteristics and nutritional values of potato (Solanum tuberosum L.) flour cookies to meet the nutritional recommended dietary allowance (RDA) in children. This study used a completely randomized design (CRD) consisting of four treatments, namely K0 (100% wheat flour: 0% potato flour: 0% almonds), K1 (50% wheat flour: 40% potato flour: 10% almonds), K2 (50% wheat flour: 35% potato flour: 15 % Almonds), and K3 (50% wheat flour: 30% potato flour: 20% almonds). Data were analyzed using analysis of variances (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the treatment of potato flour and almonds addition had a very significant effect on increasing the organoleptic assessment of color, aroma, taste, and texture. The best treatment was obtained in the K2 treatment with average preference scores of color, aroma, taste, and texture reaching 4.62 (very like), 3.98 (like), 4.50 (like), and 4.30 (like), respectively. The nutritional value of the most favored cookies shows that they had 1.47% water content, 5.12% ash content, 3.30% protein content, 14.90% fat content, and 75.21% carbohydrate content. Based on the RDA, the highest energy contribution for snack food (4.77%) was found in the K2 formulation treatment. Potato cookie products met the national quality standards for water, ash, fat, and protein contents.

 Keywords: cookies, potato flour and almonds

ABSTRAK

   

            Tujuan dari penelitian yaitu untuk mengetahui pengaruh penambahan kacang almond (Prunus dulcis) terhadap uji organoleptik dan nilai gizi cookies tepung kentang (Solanum tuberosum L.), serta untuk memenuhi angka kecukupan gizi  (AKG)  pada anak-anak. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri atas 4 perlakuan. Meliputi K0 (100% tepung terigu :  0% tepung kentang :  0% kacang almond)_, K1 (50% Tepung terigu : 40% tepung kentang: 10% kacang Almond), K2 (50% Tepung  terigu: 35% tepung kentang: 15% Kacang Almond), K3 (50% Tepung terigu: 30% tepung kentang: 20% Kacang Almond). Data dianalisis menggunakan analysis of variances (ANOVA) dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakuan penambahan tepung  kentang dan kacang almond berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna, aroma, rasa, dan tekstur. Perlakuan terbaik diperoleh dari perlakuan K2 dengan skor penilaian kesukaan terhadap warna sebesar 4,62 (sangat suka), aroma sebesar 3,98 (suka), rasa sebesar 4,50 (suka) dan tekstur sebesar 4,30 (suka). Perlakuan terbaik memiliki nilai gizi cookies  yaitu kadar air sebesar 1,47%, kadar abu 5,12%, kadar protein 3,30%,  kadar lemak 14,90% dan kadar karbohidrat 75,21%. Berdasarkan AKG makanan selingan kontribusi energi tertinggi yaitu pada perlakuan formulasi K2 sebesar 4,77%. Produk cookies kentang sudah memenuhi standar mutu SNI terhadap kadar air, kadar abu, kadar lemak dan kadar protein.

Kata kunci:  cookies ,tepung kentang dan kacang almond