PENGARUH PENAMBAHAN GULA AREN (Arenga pinnata L.) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN GIZI KATUMBU JAGUNG (Zea mays L.) SEBAGAI MAKANAN TRADISIONAL

Gusnawati Gusnawati, La Karimuna, Ansharullah Ansharullah

Abstract


ABSTRACT

            The purpose of this study was to study the effect of addition of palm sugar on the level of preference of panelists and the nutritional content of corn katumbu products. This study used Completely Randomized Design (CRD) consisting of six treatments. The six treatments included Control (G0), addition of 10% palm sugar (G1), addition of  20% palm sugar  (G2), addition of 30% palm sugar  (G3), addition of 40% palm sugar  (G4) and addition of  50% palm sugar  (G5). Data were analyzed using analysis of variance (ANOVA). The results showed that the addition of palm sugar in traditional food of corn katumbu had  very significant effect on the assessment of organoleptic color, aroma, taste and no significant effect on texture. The best treatment was obtained by the addition of 30% palm sugar. The best samples had water, ash, protein, fat, carbohydrate and glucose contents namely 30.43%, 1.67%, 5.49%, 21.35%, 41.04% and 5500 mg/L, respectively. Generally, this product can be accepted (preferred) by panelists.

 


Keywords: Corn, Katumbu, nutritional values, organoleptic, Palm Sugar

 

ABSTRAK

                Tujuan penelitian ini adalah untuk mempelajari pengaruh penambahan gula aren terhadap tingkat kesukaan panelis dan kandungan gizi produk katumbu jagung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas   enam perlakuan. Enam perlakuan tersebut meliputi kontrol (G0), penambahan gula aren 10% ( G1), penambahan gula aren 20% (G2), penambahan gula aren 30% (G3), penambahan gula aren 40% (G4) dan penambahan gula aren 50% (G5). Data dianalisis menggunakan analysis of varians (ANOVA). Hasil penelitian menunjukan bahwa penambahan gula aren pada makanan tradisional katumbu jagung berpengaruh sangat nyata terhadap penilaian organoleptik warna, aroma, rasa serta berpengaruh tidak nyata pada tekstur. Perlakuan terbaik diperoleh pada penambahan gula aren 30%. Sampel terbaik memiliki kadar air, abu, protein, lemak, karbohidrat dan glukosa berturut-turut sebesar  30,43%, 1,67%, 5,49%, 21,35%, 41,04% dan 5500mg/L. Secara umum, produk ini dapat diterima (disukai) oleh panelis.

 


Kata kunci: Jagung, katumbu, nilai gizi, organoleptik, Gula aren


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