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Journal : Pallangga: Journal of Agriculture Science and Research

Perbandingan Tepung Terigu Dengan Tepung Biji Nangka Artocarpus Heterophyllus Dalam Pembuatan Donat Izzah, Nurul; Laga, Suriana; Abriana, Andi
PALLANGGA: Journal of Agriculture Science and Research Vol. 3 No. 1 (2025): PALLANGGA: Journal of Agriculture Science and Research, Januari 2025
Publisher : Fakultas Pertanian Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56326/pallangga.v3i1.4743

Abstract

Doughnuts are a type of after-meal dessert made from a dough of wheat flour, sugar, milk, butter, and eggs. However, wheat flour production in Indonesia is still minimal so it still has to be imported from abroad. To reduce imported products, it is necessary to make efforts to utilize waste from jackfruit seeds to be used as flour in making donuts that have many nutrients and can reduce food waste in Indonesia. This study aims to determine the effect of wheat flour substitution with jackfruit seed flour on moisture content, protein content, and organoleptic tests on color, aroma, taste, and texture of donuts.The research treatment was the substitution of jackfruit seed flour (0%, 10%, 20%, 30%). The research parameters were water content, protein content, and organoleptic test of color, aroma, taste, and texture of donuts. Data analysis used the Complete Randomized Design (CRD) method, with three repetitions. Further tests used the Least Significant Difference Test (BNT).The results concluded that the effect of wheat flour substitution with jackfruit seed flour had a significant effect on water content, protein content, color, aroma, taste, and texture of donuts. The best treatment was obtained at 10% jackfruit seed flour substitution in terms of color 3,87(like), aroma 3,8 (like), taste 3,99 (like), texture 4,21 (like), and protein content 1,74%. Donat merupakan salah satu jenis hidangan penutup setelah makan yang terbuat dari adonan tepung terigu, gula, susu, mentega, dan telur. Namun produksi tepung terigu di Indonesia masih minim sehingga masih harus diimpor dari luar negeri. Untuk mengurangi produk impor, maka perlu dilakukan upaya pemanfaatan limbah dari biji buah nangka untuk dijadikan tepung dalam pembuatan donat yang memiliki banyak nutrisi serta dapat mengurangi limbah pangan yang ada di Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung biji nangka terhadap kadar air, kadar protein, dan uji organoleptik terhadap warna, aroma, cita rasa, dan tekstur donat. Perlakuan penelitian yaitu perbandingan tepung biji nangka 0%, 10%, 20%, 30%. Parameter penelitian yaitu kadar air, kadar protein, dan uji organoleptik terhadap warna, aroma, cita rasa, dan tekstur donat. Analisis data menggunakan metode Rancangan Acak Lengkap (RAL), dengan tiga kali pengulangan. Uji lanjut yang digunakan Uji Beda Nyata Terkecil (BNT). Hasil penelitian disimpulkan bahwa pengaruh perbandingan tepung terigu dengan tepung biji nangka berpengaruh nyata terhadap kadar air, kadar protein, warna, aroma, cita rasa, dan tekstur donat. Perlakuan terbaik diperoleh pada perbandingan tepung biji nangka 10% di tinjau dari warna 3,87 (suka), aroma 3,8 (suka), cita rasa 3,99 (suka), tekstur 4,21 (suka), dan kadar protein 1,74%.
Co-Authors Abdul Rahman Abdullah, Ramadhani Al Ahdi, Muhammad Hifzhul Amalia, Reny Rahma AMALUDDIN Ammade, Salasiah Ammang Latifa Anang Hadi Cahyono Andi Abriana, Andi Andri Soemitra Anisa Utami Annisa Utami Ardiansyah Siregar Ardiyanti, Sekar Dwi Ardiyanto, Figo Surya Asrizal Atika, Nyimas Balqista, Azah Nadya Cahya Ramadhan, Saskia Cahyani, Winda Damri Batubara Darul Islam, Darul Desnita Dhany, Umi Rahma Djaja, Benny Dwi Ivayana Sari, Dwi Ivayana Dyah Utami, Dyah Efendi, Rahman Elminaliya Sandra eni, suci Failasofah Fatni Mufit Fitri Oviyanti Fitri, Aisah Nur Fuadi, Abdul Hafizh Nur Gani Haryana Haidir, Haidir Hakim, Raudha Hambali, Muhammad Azwad Rachmat Hammami, Martha Sayyida Harahap, Muhammad Ikhsan Harfiani , Rizka Hariadi, Salsabila Niken Haromiah, Ismi Hendrawan, Ardana Tegar Huda, Arief Fatchul Idrus, Idham Irwansyah Ika Budi Maryatun Ismal, Rifky J, Ghina Salsabila Jamilah Jirana M , Nurul Juanda Nawawi, Juanda Kadarisman Kadarisman Kamaruddin Hasan Khalil, Khairul Arkan Khamdun Krisnawati, Titin Lisa, Hellya Ramona LUBIS, IRFAN DARFIKA M, Mario S MADLAZIM MASBIROROTNI Mawansa, Akri Maya Richmayati Moch Arif Bijaksana Mohammad Iskak Elly, Mohammad Iskak Mora Claramita Muasssomah, Muassomah Muhammad Fajar Mulyana, Venny Nanda, Sayang Prima Napitupulu, Rodame Monitorir Navyanti, Faradya Ni Made Ridla Nilasanti Novita Sari Nur Aini Nur Chamidah Nur'Eni Nur, Rafi'ah Nurfadhillah, Septy Nurmalinda Nurmalinda Panagara, Fathi Hisyam Pitri, Rizka Putri, Nabila Putri, Yecha Febrieanitha Ramadhana, Saskia Cahya Rambe, Fitriyani Retno Wulandari Richa, Putri Rina Husnaini Febriyanti, Rina Husnaini Rusli, AM Sabaruddin Sabaruddin Sakdanur Nas, Sakdanur Sembiring, Rinawati Septiana, Elyza Septiana, Mega Dwi Setia Budhi Setianti , Yanti SIREGAR, BUDI GAUTAMA Siti Hajar Siti Halimah Sonia, Gina Sri Wahyuni Sudirman, Maman Suriana Laga Suriani, Wiwin Susie Perbawasari Sutiawati, Sutiawati Suwandi Sumartias Syahputra Mahmud, Surya Syamsuddin, Nuralam Tiara, Olga Triyo Supriyatno Ustianingsih, Laysia Utomo, Prattama Santoso Vira Noviana, Karisma Wibawati, Diva Aulia Putri Widyandana Widyandana Widyastuti Widyastuti Zainuddin, Zainuddin