Endang Oktaviani, ansharullah ansharullah, sri rejeki



               The purpose of the study was to determine the effect of substitution of cocoa powder in sago flour formulation on the organoleptic characteristics of sago biscuits and the physicochemical properties (water absorption, moisture content, ash content, fat content, protein content, carbohydrate content) of the biscuits produced favored by panelists, and to find out the antioxidant activity of sago biscuits. This study used a completely randomized design (CRD) with 4 treatments namely E0 (100 grams of sago flour: 0 gram of cocoa powder), E1 (90 grams of sago flour: 10 grams of cocoa powder), E2 (80 grams of sago flour: 20 grams of cocoa powder), E3 (70 grams of sago flour: 30 grams of cocoa powder). The products most preferred by panelists was the E1 treatment (90 grams of sago flour formulation, and 10 grams of cocoa powder) with favorite rating scores of color, texture, aroma, and taste reached 3.59 (like), 3.81 (like), 3.86 (like), and 3.68 (like), respectively. The preferred biscuits contained 4.75% moisture content, 1.34% ash content, 5.28% fat content, 3.11% protein content, 85.55% carbohydrate content, and water absorption capacity of 114.63%. The highest antioxidant activity was found in E3 treatment with the IC50 value of 80.33 µg/mL. Sago flour and cocoa powder in biscuit making affected the chemical composition of biscuit products significantly. The addition of cocoa powder on the sago flour can increase the nutritional value of biscuits. The organoleptic assessment results show that the biscuits were preferred by panelists.

Keywords:Biscuit, sago flour, cocoa powder.



Tujuan penelitian adalah untuk mengetahui pengaruh substitusi bubuk kakao dalam formulasi tepung sagu, terhadap karakteristik organoleptik biskuit sagu dan sifat fisikokimia (daya serap air, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat,) dari produk biskuit yang disukai panelis, serta untuk mengetahui aktivitas antioksidan biskuit sagu. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan, yaitu  E0 (Tepung sagu 100 gram : Bubuk kakao 0 gram), E1 (Tepung sagu 90 gram : Bubuk kakao 10 gram), E2 (Tepung sagu 80 gram : Bubuk kakao 20 gram), E3 (Tepung sagu 70 gram : Bubuk kakao 30 gram). Hasil penilaian organoleptik formulasi tepung sagu, dan bubuk kakao pada produk biskuit yang disukai panelis terdapat pada perlakuan E1 (formulasi tepung sagu 90 gram, dan bubuk kakao 10 gram) dengan skor penilaian kesukaan warna 3,59% (suka), tekstur 3,81% (suka), aroma 3,86% (suka) dan rasa 3,68% (suka). Biskuit pada perlakuan E1 mengandung kadar air sebesar 4,75%, kadar abu sebesar 1,34%, kadar lemak sebesar 5,28%, kadar protein sebesar 3,11%, kadar karbohidrat sebesar 85,55%, dan daya serap air sebesar 114,63%. Aktivitas antioksidan tertinggi terdapat pada perlakuan E3 dengan nilai IC50 sebesar 80,33 µg/mL. Berdasarkan hasil penilaian organoleptik produk biskuit sagu dari formulasi tepung sagu dan bubuk kakao dapat diterima (disukai) oleh panelis. Formulasi tepung sagu dan bubuk kakao pada pembuatan biskuit memberikan pengaruh yang signifikan terhadap komposisi kimia produk biskuit. Oleh karena itu penggunaan tepung sagu yang diformulasi dengan bubuk kakao dapat meningkatkan nilai gizi produk biskuit.

Kata kunci :Biskuit, tepung sagu, bubuk kakao


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