PENGARUH PENAMBAHAN SERBUK KEMIRI DAN TEPUNG LABU KUNING (Cucurbita Moschata) TERHADAP KANDUNGAN Β-KAROTEN, DAN SENSORIK COOKIES - Meliani, Sri; ansharullah, ansharullah; Rejeki, sri (Jurnal Sains dan Teknologi Pangan, 2018)
ABSTRACTThis study aimed to study the effect of the addition of candlenut powder and pumpkin flour on theassessment of organoleptic and β-carotene content of cookies. This study used a completely randomized design(CRD) with 5 treatments, namely N1 (100% of pumpkin flour), N2 (5% of candlenut powder and 95%of pumpkinflour), N3 (10% of candlenut powder and 90% of pumpkin flour), N4 (15% of candlenut powder and 85% ofpumpkin flour) and N5 (20% of candlenut powder and 80% of pumpkin flour). The results showed that theorganoleptic assessment of all treatments favored panelists, namely treatment N1 including of color, aroma, tasteand texture 3.53% (light brown), 2.97% (not typical pumpkin and candlenut), 4, 17% (sweet), 4.33% (crispy),respectively. Water, ash, protein, fiber, carbohydrate and ß-carotene contents of N1 samples were 7.53%, 3.36%,13.42%, 3.48%, 31.69 % and 0.48%. Based on the results of the study, it can be concluded that the products ofcookies with the formulation of addition candlenut powder and pumpkin flour had a good value and can beaccepted by the panelists.Keywords:candlenut powder, pumpkin flour, cookiesABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh formulasi penambahan serbuk kemiri dan tepunglabu kuning terhadap penilaian organoleptik dan kandungan β-karoten produk cookies. Penelitian inimenggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu N1 (tepung labu kuning 100%), N2(serbuk biji kemiri 5% dan tepung labu kuning 95%), N3 (serbuk biji kemiri 10% dan tepung labu kuning 90%), N4(serbuk biji kemiri 15% dan tepung labu kuning 85%) dan N5 (serbuk biji kemiri 20% dan tepung labu kuning80%). Hasil penelitian menunjukkan bahwa penilaian organoleptik dari semua perlakuan disukai panelis yaituperlakuan N1 terdiri dari warna, aroma, rasa dan tekstur berturut-turut sebesar 3,53% (cokelat muda), 2,97%(tidak khas labu dan kemiri), 4,17% (manis), 4,33% (renyah). Kadar air, abu, protein, serat, karbohidrat dan ßkarotenpada sampel N1 berturut-turut yaitu 7,53 bb%, 3,36 bb%, 13,42 bb%, dan 3,48 bb%, 31,69 bb% dan0,48%. Berdasarkan Hasil penelitian, dapat disimpulkan produk cookies dengan formulasi penambahan serbukkemiri dan tepung labu kuning mempunyai nilai proksmat yang cukup baik dan dapat diterima oleh panelis.Kata kunci: serbuk biji kemiri, tepung labu kuning, cookies