PENGARUH SUBSTITUSI TEPUNG TEMPE TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI KUE KARASI

Wa Yasni

Abstract


ABSTRACT
The purpose of this study was to determine the effect of tempe flour substitution on organoleptic
properties and the nutritional value of the karasi cake preferred by panelists. This study used a Completely
Randomized Design (CRD) consisting of four treatments, the addition of tempe flour ie.T1 (control, 0%), T2 (10%),
T3 (15%), and T4 (20%). The results showed that panelists liked karasi cake with the addition of tempe flour of
15% (T3), with an average color preference of 3.67 (like), aroma of 3.84 (like), taste of 4.20 (like), and texture of
3.91 (like). The best karasi cake had a water content of 8,50%, 25.40% protein, 4.84% fat, 4.22% ash, and
53.54% of carbohydrate. The more addition of tempe flour, the content of water content, protein content, fat
content and ash content increased while carbohydrate levels decreased and based on organoleptic assessment
can be accepted (preferred) by panelists.
Keywords: Karasi, substitution, tempe flour.
ABSTRAK
Tujuan penelitian ini yaitu untuk mengetahui pengaruh substitusi tepung tempe terhadap penilaian
organoleptik dan nilai gizi kue karasi yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap
(RAL) yang terdiri dari empat perlakuan, penambahan tepung tempe T1 (kontrol 0%), T2 (10%), T3 (15%), dan T4
(20%).Hasil penelitian menunjukan bahwa panelis menyukai kue Karasi dengan penambahan tepung tempe 15%
(T3), dengan rerata kesukaan warna sebesar 3,67 (suka), aroma sebesar 3,84 (suka), rasa sebesar 4,20 (suka),
dan tekstur sebesar 3,91 (suka). Kue Karasi terbaik memiliki kadar air sebesar 8,50%, protein 25,40%, lemak
4,84%, abu 4,22%, dan karbohidrat 53,54%. Semakin banyak penambahan tepung tempe maka kandungan kadar
air, kadar protein, kadar lemak dan kadar abu semakin meningkat sedangkan kadar karbohidrat menurun dan
berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis.
Kata kunci: Karasi, substitusi, tepung tempe.


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