Kajian Formulasi Berbasis Tepung Tempe Dan Tepung Sagu (Metroxylon Sp) Terhadap Karakteristik Organoleptik dan Kandungan Gizi Roti Burger

Adriani Adriani, ansharullah ansharullah, Abdu Rahman Baco

Abstract


ABSTRACT This study aimed to study the effect of tempeh and sago flours (metroxylon sp) substitution on the organoleptic characteristics and nutritional content of burger bread products. This research used a completely randomized design (CRD) consisting of four treatments, namely formulation of wheat, tempeh, and sago flours of U0 (100%: 0%: 0%), U1 (90%: 5%: 5%), U2 (80%: 10%: 10%), and U3 (70%: 10%: 20%). Observed variables in this study included organoleptic tests (color, aroma, texture, and taste) as well as proximate analysis (water, ash, protein, and fat contents). The results show that the most preferred treatment was U3 (70%: 10%: 20%) with average preference scores of color, aroma, taste, and texture reached 4.02 (like), 3.67 (like), 4.35 (like), and 3.69 (like). Proximate values of the U3 (70%: 10%: 20%) product show the water, ash, fat, protein, and carbohydrate contents of 17.97%, 1.29%, 5.08%, 13.68%, and 61.98%, respectively. Therefore, it can be concluded that the burger bread product was accepted and preferred by panelists but did not meet the Indonesian National Standard (SNI 01-0222-1995) . Keywords: burger bread, tempeh flour, sago flour, flour . ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung tempe dan tepung sagu (metroxylon sp) terhadap karakteristik organoleptik dan kandungan nutrisi gizi produk roti burger. Peneltian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan yaitu formulasi tepung terigu, tepung tempe dan tepung sagu U0 (100% : 0% : 0%), U1 (90 % : 5 % : 5 %), U2 (80 % : 10 % : 10 %), dan U3 (70 % : 10 % : 20 %). Variabel pengamatan pada penelitian ini meliputi uji organoleptik (warna, aroma, tekstur dan rasa), analisis proksimat (kadar air, kadar abu, kadar protein dan kadar lemak. Hasil penelitian menunjukkan perbedaan perbandingan tepung terigu tepung tempe dan tepung sagu. Perlakuan terbaik berdasarkan uji organoleptik roti burger perlakuan U3 (70 % : 10 % : 20 %) dengan skor penilaian kesukaan terhadap warna 4.02 (suka), aroma 3.67 (suka), rasa 4.35 (suka), dan tekstur 3.69 (suka). Nilai proksimat produk roti burger terpilih U3 (70 % : 10 % : 20 %) yang meliputi kadar air (17.97 %), kadar abu (1.29 %), kadar lemak (5.08 %), kadar protein (13.68 %) dan kadar karbohidrat (61.98 %). Hasil penelitan roti burger ini dapat diterima dan disukai panelis tetapi belum sesuai dengan standar Nasional Indonesia (SNI 01-0222-1995). Kata kunci: roti burger, tepung tempe, tepung sagu, tepung terigu. J. Sains dan Teknologi Pangan Vol. x, No.x, P. X-X, Th. 2019 2 J. Sains dan Teknologi Pangan (JSTP) 2019 PENDAHULUA

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