PENGARUH SUBTITUSI TEPUNG JALI ( Coix lacryma-jobi L.), DAN PENAMBAHAN PUREE LABU KUNING (Cucurbita) TERHADAP SIFAT ORGANOLEPTIK KUE SEMPRONG
| Main Authors: | DWI DAMAYANTI, ERIKA, Indrawati, Veni |
|---|---|
| Format: | eJournal |
| Bahasa: | ind |
| Terbitan: |
Jurnal Tata Boga
, 2015
|
| Online Access: |
http://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/article/view/13426 |
Daftar Isi:
- Abstrak Kue semprong adalah kue kering khas Indonesia yang berbentuk gulungan yang menyerupai semprong (lampu tempel). Kue semprong terbuat dari bahan utama tepung beras. Tujuan dalam pembuatan kue semprong tepung jali dan puree labu kuning adalah untuk mengetahui pengaruh subtitusi tepung jali dan penambahan puree labu kuning terhadap sifat organoleptik kue semprong yang meliputi aroma, rasa, warna, kerenyahan serta tingkat kesukaan, dan untuk mengetahui kandungan gizi dari kue semprong yang terbaik meliputi: Energi, Karbohidrat, Protein, Kalsium, Posphor, Vitamin A, dan Betakaroten. Jenis penelitian ini adalah penelitian eksperimen, desain penelitian yang digunakan adalah faktorial 3x3. Pengambilan data dilakukan dengan cara uji organoleptik oleh 35 panelis, yang terdiri dari 15 panelis terlatih dan 20 panelis semi terlatih. Analisis data dilakukan dengan uji anava ganda dan diuji lanjut Duncan untuk menguji perbedaan antar perlakuan. Hasil terbaik kue semprong dari uji organoleptik dilakukan uji kimia untuk mengetahui kandungan gizi pada kue semprong yang meliputi: Energi, Karbohidrat, Protein, Kalsium, Posphor, Vitamin A dan Betakaroten Hasil dari penelitian ini adalah subtitusi tepung jali pada pembuatan kue semprong berpengaruh terhadap warna dan kerenyahan pada kue semprong tetapi tidak berpengaruh terhadap rasa, aroma, dan tingkat kesukaan kue semprong. Penambahan puree labu kuning berpengaruh terhadap warna, rasa, aroma, kerenyahan dan tingkat kesukaan. Interaksi subtitusi tepung jali dan penambahan puree labu kuning tidak berpengaruh terhadap warna, rasa, aroma, kerenyahan dan tingkat kesukaan. Kandungan gizi dari hasil uji organoleptik kue semprong yang terbaik (subtitusi tepung jali 60% dan penambahan puree labu kuning 60%) diperoleh kandungan Energi 372,50 kal/100g. Karbohidrat 85,70 g, Protein 8,65 g, Kalsium 105,6 mg/100g, Posphor 196,80 mg/100g, Vitamin A 46,51 mg/100g, Betakaroten 93,70 mg/100g. Kata Kunci : Kue Semprong, Tepung Jali, Puree Labu Kuning Abstract Semprong is one of Indonesian traditional cookies which are rolled as a Semprong (hurricane lamp). The common main ingredient of Semprong is rice flour. In this research, Semprong was made of Jali flour and dried pumpkin flour. The aim of using Jali flour and dried pumpkin flour as the ingredient of Semprong was to know the influence of the substitution of Jali flour and dried pumpkin flour toward the Organoleptic characteristics of Semprong including the aroma, the taste, the color, the crispiness and the level of preference. The best nutrition of Semprong, including energy, carbohydrate, protein, calcium, phosphor, vitamin A and, were investigated. This research was an experimental research. Factorial 3x3 was used as the research design. The data was collected through organoleptic test. The subjects of this research were of 35 panelists, consisted of 15 trained panelists and 20 semi-trained panelists. The data were analyzed using double ANOVA and Duncan to assess the difference of the treatment. The Semprong which had the best result of organoleptic test was got chemical test to know the nutrition within, including energy, carbohydrate, protein, calcium, phosphor, vitamin A and beta-carotene The result of this research was that the substitution of Jali flour into Semprong ingredient influenced the color and the crispiness of semprong but it did not influence the aroma, the taste, and the level of panelist preference. The interaction of substituting Jali flour and dried pumpkin did not influence the aroma, the taste, the color, the crispiness and the level of preference. Based on the organoleptic test, the nutrient of the best Semprong (60% substituted Jali flour substituted and 60% additional dried pumpkin flour) was 372,50 kal/100g of energy, 85,70 g of carbohydrate, 8,65 g of protein, 105,6 mg/100g of calcium, 196,80 mg/100g of phosphor, 46,51 mg/100g of vitamin A, 93,70 mg/100g of beta-carotene. Keywords: Semprong (cookies), Jali Flour, dried pumpkin flour.