PENGARUH PENAMBAHAN TEPUNG LABU KUNING (Cucurbita moschata L) TERHADAP UJI ORGANOLEPTIK DAN NILAI GIZI BROWNIES KUKUS SEBAGAI MAKANAN SELINGAN TINGGI β-KAROTEN

Wulandari Wulandari, Nur Asyik, Muhammad Syukri Sadimantara

Abstract


ABSTRACT  

                    The purpose of this study was to determine the effect of addition of pumpkin flour on the quality of organoleptic assessment, nutritional value, and β-carotene content of steamed brownies. This study used Completely Randomized Design (CRD) consisting of six treatments with the addition of pumpkin flour: S0 (control 0%), S1 (10%), S2 (20%), S3 (30%), S4 (40%), and S5 (50%). Data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observation variables, it was followed by Duncan's multiple range test (DMRT) at the 95% confidence level. Moisture, ash, protein, fat, carbohydrate and β-carotene contents of selected brownis were 18.04%, 1.95%, 2.96%, 30.86%, 47.05%, and 1306.30IU/100g, respectively. Based on the SNI brownies standard, this brownie product does not meet the standards for water content and fat content, while for ash, protein, and carbohydrates meet the standards. Based on organoleptic assessment, this product can be accepted (preferred) by panelists.    
Keywords: pumpkin flour, steamed brownies, β-carotene

 

 

ABSTRAK

                Tujuan penelitian ini yaitu untuk mengetahui pengaruh penambahan tepung labu kuning terhadap kualitas penilaian organoleptik, nilai gizi, dan kandungan β-karoten brownies kukus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari enam perlakuan dengan penambahan tepung labu kuning  S0 (control 0%), S1 (10%), S2 (20%), S3 (30%), S4(40%),  dan S5(50%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Kadar air, abu, protein, lemak, karbohidrat dan β-karoten brownis terpilih berturut-turut yaitu 18.04%, 1.95%, 2.96%, 30.86%, 47.05%, dan 1306.30IU/100g. Berdasarkan standar SNI brownies, produk brownies ini belum memenuhi standar untuk kadar air dan kadar lemak, sedangkan untuk kada abu, protein, dan karbohidrat telah memenuhi standar. Berdasarkan penilaian organoleptik, produk ini  dapat diterima (disukai) oleh panelis.

 


Kata kunci: tepung labu kuning, brownies kukus, β-karoten

 

 


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