PENGARUH KOMPOSISI SNACK BAR BERBASIS TEPUNG TEMPE DAN BIJI LAMTORO (Leucaena leucocephala (Lam.) de Wit) TERHADAP, PENILAIAN ORGANOLEPTIK, PROKSIMAT, DAN KONTRIBUSI ANGKA KECUKUPAN GIZI

Rinda Rinda, ansharullah ansharullah, Nur Asyik

Abstract


ABSTRACT
The purpose of this research was to know the formulation effect of tempe flour and lamtoro seed on organoleptic test (color,
flavor, taste and texture), nutrient content (protein content, fat content, carbohydrate, fiber content, moisture content and ash
content) in snack bar products. This research used Completely Randomized Design (RAL) with 5 treatment of tempe flour
and lamtoro seed ie. 100%:0% (R1), 90%: 10% (R2), 80%: 20% (R3), 70%: 30% (R4) and 60%: 40% (R5). The treatment of
R5 was the most preferred treatment of panelists with a preference of color score of 3.70 (rather like), aroma of 3.33 (rather
like), flavor of 3.47 (rather like) and texture of 3.57 (rather like). The highest levels of protein, carbohydrate and fiber in the
R1 sample were 16.26%, 50.31% and 2.88%, respectively. The highest fat content in R2 sample was 17.21%. The highest
water content and ash content in R5 sample were 20.59% and 1.73%. Based on DRA food interlude mother pregnant, the
highest contribution of R1 treatment was 19.67%. It can be concluded that the product of snack bar with R5 treatment was
accepted and preferred by panelist.
Keywords: snack bar, tempe flour, lamtoro seeds
ABSTRAK
Tujuan dari penelitian ini untuk mengetahui pengaruh formulasi tepung tempe dan biji lamtoro terhadap penilaian
organoleptik (warna, aroma, rasa dan tekstur), kandungan gizi (kadar protein, kadar lemak, kadar karbohidrat, kadar serat,
kadar air, dan kadar abu) dan kontribusi zat gizi pada produk snack bar. Penelitian ini menggunakan Rancangan Acak
Lengkap (RAL) dengan 5 perlakuan penambahan tepung tempe dan biji lamtoro yaitu 100% (R1), 90%:10% (R2), 80%:20%
(R3), 70%:30% (R4) dan 60%:40% (R5). Perlakuan R5 merupakan perlakuan yang paling disukai panelis dengan skor
penilaian kesukaan terhadap warna sebesar 3,70 (agak suka), aroma sebesar 3,33 (agak suka), rasa sebesar 3,47 (agak
suka) dan tekstur sebesar 3,57 (agak suka). Kadar protein, karbohidrat dan serat tertinggi pada sampel R1 yaitu berturutturut
sebesar
16,26%,
50,31%
dan
2,88%.
Kadar
lemak
tertinggi
pada
sampel
R2
sebesar
17,21%.
Kadar
air
dan
kadar
abu

tertinggi

pada R5 sebesar 20,59% dan 1,73%. Berdasarkan AKG makanan selingan ibu hamil kontribusi energi tertinggi
yaitu perlakuan R1 19,67%. Sehingga dapat disimpulkan produk snack bar dengan perlakuan R5 dapat diterima dan lebih
disukai panelis.
Kata kunci: Snack bar, tepung tempe, biji lamtoro.


Full Text:

PDF


DOI: http://dx.doi.org/10.33772/jstp.v3i3.4434

Refbacks

  • There are currently no refbacks.