PENGARUH PENAMBAHAN TEPUNG KULIT MANGGIS (Garcinia mangostana L.) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS - Salin, Emilia; Karimuna, La; Ansharullah, Ansharullah (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2019)
ABSTRACT This study aims to determine the effect of adding mangosteen peel flour to organoleptic , nutritional value and antioxidant activity as a result of adding mangosteen peel flour based on selected organoleptic tests of steamed brownies. This study used a Completely Randomized Design (CRD) with one factor, namely the concentration of mangosteen peel flour treated S0 (0%), S1 (10%), S2 (20%), and S3 (30%). Data were analyzed using Analysis of Variances (ANOVA) and if it had a significant effect on the observation variables, it was followed by the Duncan Multiple Range Test (DMRT) test at the 95% confidence level. The results showed that the treatment of addition of mangosteen peel flour had a very significant effect on the organoleptic aroma, taste and texture, while the effect was not significantly on the organoleptic color. Treatment of S0 (0%), S1 (10%), S2 (20%), and S3 (30%) based on organoleptic assessment of mangosteen peel flour brownies which include color, aroma, taste, and texture obtained values for colors of 3, 71 (likes), aroma 3.51 (likes), taste 4.24 (likes), and texture 3.97 (likes). The highest development ratio results, namely in the S1 treatment the development power of the dough reaches 50%. As well as analysis of nutrient content including water content of 24,82%, ash 1.24%, protein 5.88%, fat 18.41%, carbohydrates 49,23%, crude fiber 14.32% and IC50 of 216.82 ppm . Based on SNI brownies, the product of adding mangosteen peel flour did not meet the standards for water content and protein content because the amount of mangosteen peel flour used was too much but based on the organoleptic assessment, it was acceptable (preferred) by panelists. Keywords : Brownies, mangosteen skin flour. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kulit manggis terhadap organoleptik, nilai gizi dan aktivitas antioksidan hasil penambahan tepung kulit manggis berdasarkan uji organoleptik terpilih brownies kukus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi tepung kulit manggis perlakuan S0 (0%), S1 (10%), S2 (20%), dan S3 (30%). Data dianalisis menggunakan Analysis of Variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakuan penambahan tepung kulit manggis berpengaruh sangat nyata terhadap organoleptik aroma, rasa dan tekstur, sedangkan berpengaruh tidak nyata terhadap organoleptik warna. Perlakuan S0(0%), S1(10%), S2(20%), dan S3(30%) berdasarkan penilaian organoleptik pada brownies tepung kulit manggis yang meliputi warna, aroma, rasa, dan tekstur diperoleh nilai untuk warna sebesar 3,71 (suka), aroma 3,51 (suka), rasa 4,24 (suka), dan tekstur 3,97 (suka). Hasil rasio pengembangan tertinggi yaitu pada perlakuan S1 daya pengembangan adonan mencapai 50%. Serta analisis kandungan gizi meliputi kadar air sebesar 24,82%, abu 1,66%, protein 5,88%, lemak 18,41%, karbohidrat 49,23%, serat kasar 14,32% dan IC50 sebesar 216,82 ppm. Berdasarkan SNI brownies bahwa produk penambahan tepung kulit manggis belum memenuhi standar untuk kadar air dan kadar protein dikarenakan jumlah tepung kulit manggis yang digunakan terlalu banyak namun berdasarkan penilaian organoleptik dapat diterima (disukai) panelis. Kata kunci: Brownies, tepung kulit manggis. J. Sains dan Teknologi Pangan Vol. 4, No.4, P. 2294-2309, Th 2019 2295 | P a g e J. Sains dan Teknologi Pangan (JSTP) ISSN :