PENGARUH PENGGUNAAN TEPUNG BEKATUL DAN TEPUNG JAGUNG (Zea mays L.) PADA PRODUK COOKIES MAKANAN SELINGAN PENDERITA DIABETES TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI

Trinata Saputra, Moh Nuh Ibrahim, R.H. Fitri Faradilla

Abstract


Disetujui tanggal 9 Oktober 2018
ABSTRACT
The study aimed to analyze the effect of bran flour and corn flour substitution on organoleptic assessment and
nutritional value of cookies for diabetic patients. This study used a completely randomized design (CRD), which consisted of
four treatments, namely (A) 100% wheat flour, (B) 80% rice bran flour : 20% corn flour, (C) 70% rice bran flour : 30% corn
flour, (D) 60% rice bran flour : 40% corn flour. Substitution of bran flour and corn flour has a very significant effect (p <0.01)
on organoleptic assessment (color, aroma, texture, and taste) and on chemical properties (moisture, ash, protein, fat, fiber,
carbohydrate, and glucose fiber contents). The A treatment (100% wheat flour) was the most favored treatment by panelists
with favorite rating scores of color, aroma, taste, and texture reached 3.97 (like), 4.00 (like), 3.83 (like), and 3.97 (like),
respectively. The B treatment (80% rice bran flour and 20% corn flour) had the highest moisture, ash, protein, fat and fiber
contents that reached 5.16%, 1.14%, 14.03%, 24.93%, and 7.50%, respectively. Meanwhile, the highest carbohydrate
content (70.19%) was obtained in treatment A (wheat flour 100%) while the highest glucose level (1.50%) was observed in
treatment D (bran flour 60% and corn flour 40%). The higher the rice bran concentration, the higher the fiber levels and the
lower the glucose levels of the cookies that met the national standards. The cookies were preferred by panelists.
Keywords: cookies, rice bran, maize flour.
ABSTRAK
Tujuan penelitian adalah untuk mengetahui pengaruh formulasi tepung bekatul dan tepung jagung terhadap
penilaian organoleptik dan nilai gizi cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari
4 jenis perlakuan yaitu A (tepung terigu 100%), B (tepung bekatul 80% : tepung jagung 20%), C (tepung bekatul 70% :
tepung jagung 30%), D (tepung bekatul 60% : tepung jagung 40%). Formulasi tepung bekatul dan tepung jagung
mempunyai hasil yang berpengaruh sangat nyata (p<0,01) pada uji organoleptik (warna, aroma, tekstur dan rasa).
Formulasi tepung bekatul dan tepung jagung berpengaruh sangat nyata (p<0,01) terhadap sifat kimia (kadar air, kadar abu,
kadar protein, kadar lemak, kadar serat, kadar karbohidrat, kadar serat glukosa). Perlakuan A (tepung terigu 100%)
merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 3,97 (suka),
aroma sebesar 4,00 (suka), rasa sebesar 3,83 (suka) dan tekstur sebesar 3,97 (suka). Pada perlakuan B (tepung bekatul
80% dan tepung jagung 20%) diperoleh hasil tertinggi pada analisis Kadar air yaitu sebesar 5,16%, kadar abu 1,14%, kadar
protein 14,03%, kadar lemak 24,93%, dan kadar serat 7,50%. Kadar karbohidrat tertinggi pada perlakuan A (tepung terigu
100%) yaitu sebesar 70,19%. Kadar glukosa tertinggi pada perlakuan D (tepung bekatul 60% dan tepung jagung 40%) yaitu
sebesar 1,50%. semakin tinggi konsentrasi bekatul maka dapat meningkatkan kadar serat dan menurunkan kadar glukosa
produk cookies serta memenuhi standar SNI. Produk cookies berdasarkan penilaian organoleptik dapat diterima (disukai)
oleh panelis.
Kata kunci: cookies, tepung bekatul, tepung jagung.


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