PENGARUH PENAMBAHAN SARI WORTEL, PUREE WORTEL DAN TEPUNG WORTEL (Daucus Carota L.)TERHADAP KANDUNGAN GIZI ß-KAROTEN, KADAR SERAT, AKTIVITAS ANTIOKSIDAN DAN ORGANOLEPTIK BISKUIT BERBASIS WORTEL

Siti Rahmayanti, La Karimuna, Ansarullah Ansarullah

Abstract


ABSTRACT The purpose of this study was to determine the effect of adding carrot juice, puree, and flour on the quality of organoleptic assessment, β-carotene content, fiber content, and antioxidant activity of biscuit products. This study used a completely randomized design (CRD) consisting of four treatments, K0 (100% flour), K1 (10% carrot extract), K2 (10% carrot puree), and K3 (10% carrot flour). Each treatment was repeated four times; thus, there were 16 experimental units. Data were analyzed using analysis of variance (ANOVA) with Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the addition of carrot juice, puree, and flour had a very significant effect on increasing the organoleptic aroma and taste. The highest level of preference was found in the K2 treatment (90% flour: 10% carrot puree) with average preference scores of color, aroma, taste, and texture reaching 4.22 (like), 4.22 (like), 4.35 (like), and 4.32 (like), respectively. The selected biscuits had a beta carotene content of 1304.15 IU/100g, a fiber content of 2.15%, and an antioxidant activity of 71.04%. The results show that carrot-based biscuit products were accepted (preferred) by the panelists. Keyword: carrot juice, carrot puree, carrot flour, biscuit. ABSTRAK Tujuan penelitian ini yaitu untuk menentukan pengaruh penambahan sari, puree dan tepung wortel terhadap kualitas penilaian organoleptik, kandungan β-karoten, kadar serat, dan aktivitas antioksidan produk biskuit. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari empat perlakuan, K0 (tepung terigu 100%), K1 ( sari wortel 10%), K2(puree wortel 10%),K3(tepung wortel10%), setiap perlakuan diulang empat kali, sehingga terdapat 16 unit percobaan. Data dianalisis menggunakan analysis of varians (ANOVA) dengan uji lanjut duncan’smultiple range test(DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa penambahan sari wortel, puree wortel dan tepung wortel berpengaruh sangat nyata terhadap peningkatan organoleptik aroma dan rasa. Tingkat kesukaan tertinggi terdapat pada perlakuan K2 (tepung terigu 90% : pureewortel 10%) diperoleh nilai untuk warna sebesar 4.22 (suka), aroma sebesar 4.22 (suka), rasa sebesar 4.35 (suka), dan tekstur sebesar 4.32 (suka). Biskuit terpilih memiliki kadar beta karoten 1304.15IU/100g %, kadar serat sebesar 2.15% dan aktivitas antioksidan sebesar 71.04%. Berdasarkan hasil penelitian, produk biskuit berbasis wortel dapat diterima (disukai) oleh panelis. Kata kunci: sari wortel,puree wortel, tepung wortel, biskuit.

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