PENGARUH PERBANDINGAN TEPUNG TERIGU DENGAN TEPUNG UBI JALAR UNGU DAN KONSENTRASI CARBOXYMETHYLE CELLULOSE (CMC) TERHADAP MUTU EGG ROLL (The Effect of Ratio of Wheat Flour with Purple Flesh Sweet Potato Flour and Concentration of Carboxymethyle Cellulos - Christine Juliani Br Sitorus; Mimi Nurminah; Sentosa Ginting (Universitas Sumatera Utara, 2018)
ABSTRACT The purpose of this research was to find the effect of ratio of wheat flour with purple flesh sweet potato flour and concentration of carboxymethyle cellulose (CMC) on the quality of egg roll. The research was using completely randomized design with two factors, i.e ratio of wheat flour with purple flesh sweet potato flour (T): (80%:20%; 60:40%; 40%:60%; and 20%:80%) and concentration of CMC(C): (0%; 0,5%; 1,0%; and 1,5%). Parameters analyzed were fat content, organoleptic value (color, flavor, taste, texture), score value of texture, and general acceptance.The results showed that the ratio of wheat flour with purple flesh sweet potato flour had highly significant effect on organoleptic value (color, flavor, taste, texture), score value of texture, and general acceptance. Concentration of CMC had highly significant effect on organoleptic value of texture, score value of texture, and general acceptance. The interaction of ratio of wheat flour with purple flesh sweet potato flour and concentration of CMC had significant effect on organoleptic value of texture, and score value of texture. The ratio of wheat flour with purple flesh sweet potato flour of (60%:40%) and concentration of CMC (0,5%) gave the best quality of egg roll. Keywords : CMC, Egg Roll, Purple Flesh Sweet Potato Flour, Wheat Flour. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung ubi jalar ungu dan konsentrasi carboxymethyle cellulose (CMC) terhadap mutu egg roll. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan tepung terigu dengan tepung ubi jalar ungu (T): (80%:20%; 60:40%; 40%:60%; dan 20%:80%) dan konsentrasi CMC (C): (0,0%; 0,5%; 1,0%; dan 1,5%). Parameter analisis meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, organoleptik warna, aroma, rasa, tekstur, skor tekstur, dan penerimaan umum. Hasil penelitian menunjukkan bahwa perbandingan tepung terigu dengan tepung ubi jalar ungu memberikan pengaruh berbeda sangat nyata terhadap organoleptik warna, aroma, rasa, tekstur, skor tekstur, dan penerimaan umum. Konsentrasi CMC memberikan pengaruh berbeda sangat nyata terhadap organoleptik tekstur, skor tekstur dan penerimaan umum. Interaksi perbandingan tepung terigu dengan tepung ubi jalar ungu dan konsentrasi CMC memberikan pengaruh berbeda nyata terhadap organoleptik tekstur, dan skor tekstur. Komposisi perbandingan tepung terigu dengan tepung ubi jalar ungu (60%:40%) dan konsentrasi CMC (1,5%) menghasikan egg roll yang terbaik. Kata kunci: CMC, Egg Roll, Tepung Terigu, Tepung Ubi Jalar Ungu.