PENGARUH PENAMBAHAN WORTEL (Daucus Carota L.) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI NUGGET O’WATO (Rhynchophorus Ferrugineus)

Ratu Asri Octavianny Husni, ansharullah ansharullah, ansharullah ansharullah, Nur Asyik, Nur Asyik

Abstract


ABSTRACT The purpose of this research was to study and find out the effect of adding carrots to organoleptic characteristics and nutritional value of O’wato's nuggets. This study used a completely randomized design (CRD) with the addition of carrot P0 control (without adding carrots), P1 (10% carrot addition), P2 (15% carrot addition), P3 (20% carrot addition), P4 (25% carrot addition) ) The observation variables in this study were organoleptic characteristics (color, aroma, texture and taste), and nutritional value (moisture content, ash content, protein content, fat content, carbohydrate content and beta-carotene). Organoleptic assessment data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of carrot treatment had a very significant effect (P <0.05) on the color, texture, and taste of O’wato's nuggets, but it had no significant effect on the aroma of O’wato's nuggets. Selected Nugget O'wato based on organoleptic assessment was found in P3 treatment (20% addition of carrots) with an assessment score on color organoleptic characteristics 4.32 (likes), aroma 3.06 (rather like), texture 3.49 (somewhat like) and taste 3.44 (rather like). The best nutritional values of O'wato nuggets include moisture content, ash content, fat content, protein content, carbohydrate content, and beta-carotene levels with values of 29.91%, 2.06%, 9.13%, 10,86%, 50,29% and 244,706 IU / 100gr. Based on the results of the study, it was reported that O’wato's nugget products with the addition of carrots can be accepted (preferred) by the panelists and have moisture content, ash content and fat content according to SNI standards but protein and β-carotene levels that have not met SNI standards. Keywords: nugget, O’wato, carrot, organoleptic ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan wortel terhadap karakteristik organoleptik dan nilai gizi nugget O’wato. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan wortel P0 Kontrol (Tanpa penambahan wortel), P1 (Penambahan wortel 10%), P2 (Penambahan wortel 15%), P3 (Penambahan wortel 20%), P4 (Penambahan wortel 25%). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, tekstur dan rasa), dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat dan betakaroten). Data hasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan wortel berpengaruh sangat nyata (P<0,05) terhadap warna, tekstur, dan rasa nugget O’wato, tetapi berpengaruh tidak nyata terhadap aroma nugget O’wato. Nugget O’wato terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan P3 (Penambahan wortel 20%) dengan skor penilaian terhadap karakteristik organoleptik warna 4,32 (suka), aroma 3,06 (agak suka), tekstur 3,49 (agak suka) dan rasa 3,44 (agak suka). Nilai gizi dari produk nugget O’wato terbaik meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, dan kadar betakaroten dengan nilai berturut-turut yaitu 29,91%, 2,06%, 9,13%, 10,86%, 50,29% dan 244,706 IU/100 g. Berdasarkan hasil penelitian produk nugget O’wato dengan penambahan wortel dapat diterima (disukai) oleh panelis dan memiliki kadar J. Sains dan Teknologi Pangan Vol. 4, No.4, P. 2349-2359, Th 2019 2350 | P a g e J. Sains dan Teknologi Pangan (JSTP) ISSN : 2527-6271 2019 air, kadar abu dan kadar lemak yang sesuai standar SNI tetapi kadar protein dan β-karoten yang belum memenuhi standar SNI. Kata kunci:Nugget, O’wato, Wortel, organoleptik. PENDAHULU

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