PENGARUH PENGGUNAAN TEPUNG BEKATUL DAN TEPUNG JAGUNG (Zea mays L.) PADA PRODUK COOKIES MAKANAN SELINGAN PENDERITA DIABETES TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI - Saputra, Trinata; Ibrahim, Moh Nuh; Faradilla, R.H. Fitri (Jurnal Sains dan Teknologi Pangan, 2018)
Disetujui tanggal 9 Oktober 2018ABSTRACTThe study aimed to analyze the effect of bran flour and corn flour substitution on organoleptic assessment andnutritional value of cookies for diabetic patients. This study used a completely randomized design (CRD), which consisted offour treatments, namely (A) 100% wheat flour, (B) 80% rice bran flour : 20% corn flour, (C) 70% rice bran flour : 30% cornflour, (D) 60% rice bran flour : 40% corn flour. Substitution of bran flour and corn flour has a very significant effect (p <0.01)on organoleptic assessment (color, aroma, texture, and taste) and on chemical properties (moisture, ash, protein, fat, fiber,carbohydrate, and glucose fiber contents). The A treatment (100% wheat flour) was the most favored treatment by panelistswith favorite rating scores of color, aroma, taste, and texture reached 3.97 (like), 4.00 (like), 3.83 (like), and 3.97 (like),respectively. The B treatment (80% rice bran flour and 20% corn flour) had the highest moisture, ash, protein, fat and fibercontents that reached 5.16%, 1.14%, 14.03%, 24.93%, and 7.50%, respectively. Meanwhile, the highest carbohydratecontent (70.19%) was obtained in treatment A (wheat flour 100%) while the highest glucose level (1.50%) was observed intreatment D (bran flour 60% and corn flour 40%). The higher the rice bran concentration, the higher the fiber levels and thelower the glucose levels of the cookies that met the national standards. The cookies were preferred by panelists.Keywords: cookies, rice bran, maize flour.ABSTRAKTujuan penelitian adalah untuk mengetahui pengaruh formulasi tepung bekatul dan tepung jagung terhadappenilaian organoleptik dan nilai gizi cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari4 jenis perlakuan yaitu A (tepung terigu 100%), B (tepung bekatul 80% : tepung jagung 20%), C (tepung bekatul 70% :tepung jagung 30%), D (tepung bekatul 60% : tepung jagung 40%). Formulasi tepung bekatul dan tepung jagungmempunyai hasil yang berpengaruh sangat nyata (p<0,01) pada uji organoleptik (warna, aroma, tekstur dan rasa).Formulasi tepung bekatul dan tepung jagung berpengaruh sangat nyata (p<0,01) terhadap sifat kimia (kadar air, kadar abu,kadar protein, kadar lemak, kadar serat, kadar karbohidrat, kadar serat glukosa). Perlakuan A (tepung terigu 100%)merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 3,97 (suka),aroma sebesar 4,00 (suka), rasa sebesar 3,83 (suka) dan tekstur sebesar 3,97 (suka). Pada perlakuan B (tepung bekatul80% dan tepung jagung 20%) diperoleh hasil tertinggi pada analisis Kadar air yaitu sebesar 5,16%, kadar abu 1,14%, kadarprotein 14,03%, kadar lemak 24,93%, dan kadar serat 7,50%. Kadar karbohidrat tertinggi pada perlakuan A (tepung terigu100%) yaitu sebesar 70,19%. Kadar glukosa tertinggi pada perlakuan D (tepung bekatul 60% dan tepung jagung 40%) yaitusebesar 1,50%. semakin tinggi konsentrasi bekatul maka dapat meningkatkan kadar serat dan menurunkan kadar glukosaproduk cookies serta memenuhi standar SNI. Produk cookies berdasarkan penilaian organoleptik dapat diterima (disukai)oleh panelis.Kata kunci: cookies, tepung bekatul, tepung jagung.