PENGARUH PERBEDAAN PENAMBAHAN TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN DAGING IKAN CAKALANG (Katsuwonus pelamis) TERHADAP NILAI GIZI DAN SENSORIK BISKUIT

Jurnal Sains dan Teknologi Pangan Pub Date : 2022-01-03 DOI:10.33772/jstp.v6i6.22855

Yuyun Dwi Lestari, Ansharullah Ansharullah, K. T. Isamu

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Abstract

ABSTRACTThe aim of the study was to determine the effect yellow sweet potato flour (Ipomoea batatas L) and skipjack tuna (Katsuwonus pelamis) addition on the nutritional and sensory values of biscuit products. This research was conducted using a completely randomized design (CRD) method with various formulation treatments, namely K0 (100% wheat flour), K1 (75% yellow sweet potato flour: 5% fish meat: 20% wheat flour), K2 (70% yellow sweet potato flour: 10% fish meat: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% fish meat: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% fish meat: 20% wheat flour). The data were analyzed using analysis of variance, with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the K1 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, aroma, taste, and texture reached 4.34 (like), 4.16 (like), 4.13 (like), and 4.09 (like), respectively. Nutritional value analysis of the selected K1 biscuit products shows that it contained 6.87% water, 2.83% ash, 26.17% fat, 6.58% protein, and 57.83% carbohydrates. The biscuit product with the addition of yellow sweet potato flour and skipjack fish meat met the national standard for fat and protein contents. Keyword: Biscuit, yellow sweet potato flour, skipjack meatABSTRAKPenelitian bertujuan untuk mengetahui perbedaan penambahan tepung ubi jalar kuning (Ipomoea batatas L) dan daging ikan cakalang (Katsuwonus pelamis) terhadap nilai gizi dan sensorik produk biskuit. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan formulasi, yaitu K0 (Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : daging ikan 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : daging ikan 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : daging ikan 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : daging ikan 20% : tepung terigu 20%). Data hasil penelitian dianalisis menggunakan sidik ragam (analysis of varian), dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakukan K1 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,34 (suka), aroma 4,16 (suka), rasa 4,13 (suka) dan tekstur 4,09 (suka). Analisis nilai gizi produk biskuit terpilih K1 meliputi kadar air (6,87),abu (2,83), lemak (26,17), protein (6,58) dan karbohidrat (57,83). Berdasarkan standar mutu SNI biskuit, bahwa produk biskuit penambahan tepung ubi jalar kuning dan daging ikan cakalang sudah memenuhi standar mutu SNI untuk kadar lemak dan kadar protein.Kata kunci: Biskuit,ubi jalar kuning, daging ikan cakalang lumat

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这对饼干的营养和感官价值产生了影响

摘要本研究旨在探讨黄地瓜粉和鲣鱼粉的添加对饼干产品营养和感官价值的影响。本研究采用完全随机设计(CRD)方法，采用K0(100%小麦粉)、K1(75%黄地瓜粉:5%鱼肉:20%小麦粉)、K2(70%黄地瓜粉:10%鱼肉:20%小麦粉)、K3(65%黄地瓜粉:15%鱼肉:20%小麦粉)、K4(60%黄地瓜粉:20%鱼肉:20%小麦粉)等不同配方处理。使用方差分析对数据进行分析，并在95%的置信水平上使用Duncan's multiple range test (DMRT)进行进一步检验。结果表明，K1处理是小组成员最喜欢的处理，其色、香、味和质地的享乐评分分别达到4.34 (like)、4.16 (like)、4.13 (like)和4.09 (like)。对所选K1饼干产品的营养价值分析表明，其含水量为6.87%，灰分为2.83%，脂肪含量为26.17%，蛋白质含量为6.58%，碳水化合物含量为57.83%。添加黄地瓜粉和鲣鱼肉的饼干产品脂肪和蛋白质含量符合国家标准。【关键词】黄薯粉，黄薯粉，鲣鱼肉【关键词】黄薯粉，黄薯粉，黄薯粉，鲣鱼肉】黄薯粉，黄薯粉，黄薯粉，鲣鱼肉Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan配方，yitu K0(特朋特辣素100%)，K1(特朋特辣素75%:特朋特辣素5%:特朋特辣素20%)，K2(特朋特辣素70%:特朋特辣素10%:特朋特辣素20%)，K3(特朋特辣素65%:特朋特辣素15%:特朋特辣素20%)，K4(特朋特辣素60%:特朋特辣素20%)。数据有penelitian dianalis mongunakan sidik ragam(瓦里安分析)，邓安uji lanjut (mongunakan duncan’s multiple range test, DMRT) pada的准确率为95%。Hasil penelitian menunjukan bahwa perlakukan K1 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,34 (suka)， aroma 4,16 (suka)， rasa 4,13 (suka)和tekstur 4,09 (suka)。分析nilai gizi产品biskuit terpilih K1 meliputi kadar air (6,87)，abu (2,83)， lemak (26,17)， protein(6,58)和karbohidrat(57,83)。贝尔达沙坎标准木图SNI biskuit，巴哈哈产品biskuit penambahan tepung ubi jalar kuning dan daging ikan cakalang sudah memenuhi标准木图SNI untuk kadar lemak dan kadar蛋白。Kata kunci: Biskuit,ubi jalar kuning, daging like kan cakalang lumat

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Jurnal Sains dan Teknologi Pangan

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