PENGARUH FORMULASI LABU KUNING (Cucurbita Moschata) DAN TEPUNG DAUN KATUK (Sauropus Androgynus) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI PROKSIMAT DODOL

Nurwahida Nurwahida, ansharullah ansharullah, djukrana wahab

Abstract



ABSTRACT
This study aimed to investigate the effect of addition of yellow pumpkin formulated katuk leaves flour on the organoleptic
quality characteristics (color, flavor, taste, and texture) and calcium. This study used a Completely Randomized Design
(RAL) with the ratio of adiition of yellow pumpkin and katuk leaf powder ie. 100:0% (D0), 90:10% (D1), 80:20% (D2), 70:30%
(D3) and 60:40% (D4). The results showed that the treatment of D1 was preferred by panelists with a score of color of 3.88
(like), aroma of 3.3 (rather like), flavour of 2.93 (rather like) and texture of 3.63 (like) with the proximate analysis of water,
ash, protein, fat, carbohydrate, fiber and calcium contents were 11.80%, 1.44%, 12.25%, 9.21%, 67.14%, 10 , 52% and
4.70%, respectively. So it can be concluded that the addition of katuk leaves flour decreased the panelist's preference but
increasing the proximate value of dodol product.
Keywords: Dodol pumpkin, katuk leaf flour, organoleptic, proximat.
ABSTRAK
Penelitian ini bertujuan untuk mempelajari pengaruh penambahan labu kuning yang diformulasi tepung daun katuk
terhadap mutu organoleptik (warna, aroma, rasa, dan tekstur) dan nilai gizi kalsium. Penelitian ini menggunakan
Rancangan Acak Lengkap (RAL) dengan perbandingan kadar penambahan bubur labu kuning dan tepung daun katuk yaitu
100:0% (D0), 90:10% (D1), 80:20% (D2), 70:30% (D3) dan 60:40% (D4). Hasil penelitian menunjukkan bahwa perlakuan
D1(10 g) paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 3,88 (suka), aroma 3,00 (agak
suka), rasa 2,93 (agak suka) dan tekstur 3,63 (suka) dengan kandungan proksimat yaitu kadar air, abu, protein, lemak,
karbohidrat, serat dan kalsium berturut-turut yaitu 11,80%, 1,44%, 12,25 %, 9,21%, 67,14%, 10,52% dan 4,70%. Sehingga
dapat disimpulkan bahwa penambahan tepung daun katuk menurunkan kesukaan panelis tetapi meningkatkan nilai
proksimat produk dodol.

Kata kunci: Dodol labu kuning, tepung daun katuk, organoleptik, proksimat.

 


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