KAJIAN PEMBUATAN KUE BARUASA SUBSTITUSI TEPUNG BERAS MERAH WAKAWONDU (Oryza nivara) VARIETAS WAKAWONDU DAN PASTA UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP PENILAIAN ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN

Merlianti Merlianti, La Karimuna, Ansarullah Ansarullah

Abstract


ABSTRACT This study aimed to determine the effect of Wakawondu red rice flour and purple sweet potato paste substitution on the organoleptic assessment of Baruasa cookies. This study used a completely randomized design (CRD) with various formulation treatments, namely P0 (100% Wakawondu red rice flour), P1 (90% Wakawondu red rice flour: 10% purple sweet potato paste), P2 (80% Wakawondu red rice flour: 20% purple sweet potato paste), and P3 (70% Wakawondu red rice flour: 30% purple sweet potato paste). Research data were analyzed using analysis of variance, with further tests using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the substitution of Wakawondu red rice flour and purple sweet potato paste had a very significant effect on increasing the organoleptic assessment of the color, aroma, taste, and texture of Baruasa cookies. The selected treatment was the P3 sample (70% Wakawondu red rice flour: 30% purple sweet potato paste) with average scores of color, aroma, taste, and texture reaching 3.67 (like), 3.75 (like), 3.98 (like), and 3.91 (slightly like). Analysis of the chemical content of P3 Baruasa cookies shows that they contained 5.82% water, 1.40% ash, and 10.50% crude fiber. The highest antioxidant activity (68.85%) was found in the P3 treatment (70% Wakawondu red rice flour: 30% purple sweet potato paste). Baruasa cookies made from Wakawondu brown rice flour and purple sweet potato paste substitution met national standards for ash content. Keywords: Baruasa cookies, Wakawondu red rice flour, purple sweet potato paste ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi tepung beras merah wakawondu dan pasta ubi jalar ungu terhadap penilaian organoleptik pada kue baruasa. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan formulasi, yaitu P0 (tepung beras merah wakawondu 100%), P1 (tepung beras merah wakawondu 90%:10% Pasta ubi jalar ungu), P2 (tepung beras merah wakawondu 80%:20% Pasta ubi jalar ungu) dan P3 (Tepung beras merah wakawondu 70%:30% Pasta ubi jalar ungu). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa substitusi tepung beras merah wakawondu dan pasta ubi jalar ungu berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna, aroma, rasa dan tekstur kue baruasa. Perlakuan terpilih terdapat pada P3 (tepung beras merah wakawondu 70:30 pasta ubi jalar ungu) diperoleh nilai warna 3,67 (suka), aroma 3,75 (suka), rasa 3,98 (suka) dan tekstur 3,91 (agak suka). Analisis kandungan kimia dari produk kue baruasa meliputi J. Sains dan Teknologi Pangan Vol. 8, No. 1, P. 5901-5922, Th. 2023 5902 | P a g e J. Sains dan Teknologi Pangan (JSTP) 2023 kadar air sebesar 5,82%, kadar abu 1,40% dan kadar serat kasar 10,50%. Aktivitas antioksidan tertinggi terdapat pada perlakuan P3 (tepung beras merah wakawondu 70:30 pasta ubi jalar ungu) sebesar 68,85%. Bersadarkan hasil penelitian produk kue baruasa substitusi tepung beras merah wakawondu dan pasta ubi jalar ungu telah memenuhi standar SNI untuk kadar abu. Kata kunci: Kue baruasa, tepung beras merah wakawondu dan pasta ubi jalar ungu.

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