PENGARUH PROPORSI TEPUNG KETAN DAN TEPUNG TAPIOKA TERHADAP SIFAT ORGANOLEPTIK UNTHUK YUYU DENGAN PENAMBAHAN PUREE WORTEL (DAUCUS CAROTA L.) - LAILI ROSYIDA, NAFISA (Jurnal Tata Boga, 2019)
ABSTRAK Unthuk yuyu merupakan kue tradisional Indonesia yang banyak ditemui dibeberapa daerah di Jawa yang mempunyai bentuk dan rasa yang khas. Penelitian ini bertujuan untuk: 1) Mengetahui pengaruh proporsi tepung ketan dan tepung tapioka terhadap sifat organoleptik unthuk yuyu dengan penambahan puree wortel (Daucus Carota L.) yang meliputi: warna, aroma, rasa, kerenyahan, dan tingkat kesukaan; 2) Mengetahui perbedaan kandungan kimia pada produk unthuk yuyu resep standar dan produk unthuk yuyu terbaik meliputi: protein, karbohidrat, lemak, vitamin A, ?-karoten, serat dan kadar air. Jenis penelitian ini adalah penelitian eksperimen. Pengumpulan data dilakukan dengan cara observasi melalui uji organoleptik (warna, aroma, tekstur, rasa) dan tingkat kesukaan oleh 70 orang panelis dengan lembar observasi. Analisis data pada penelitian ini menggunakan metode analisis varian tunggal SPSS (one way anava) dan uji lanjut Duncan. Setelah itu menentukan produk terbaik kemudian dilakukan uji kandungan gizi di BPKI (Balai Penelitian dan Konsultasi Industri) Surabaya untuk mengetahui kandungan gizi diantaranya proksimat (karbohidrat, protein, lemak, serat dan kadar air), vitamin A dan ?-karoten. Hasil penelitian menunjukkan bahwa 1). Proporsi tepung ketan dan tepung tapioka terhadap sifat organoleptik unthuk yuyu dengan penambahan puree wortel berpengaruh terhadap aroma, tekstur, dan tingkat kesukaan pada panelis, tapi tidak berpengaruh terhadap warna dan rasa. Penggunaan tepung tapioka yang lebih tinggi di banding tepung ketan mengakibatkan tekstur menjadi semakin renyah. Ada satu produk terbaik unthuk yuyu wortel yaitu proporsi tepung ketan dan tepung tapioka 20:80 dengan kriteria warna peanut, mempunyai aroma gurih dan cukup beraroma wortel, tekstur tidak keras, mudah patah dan remah, memiliki rasa manis dan gurih cukup berasa wortel dan disukai oleh panelis.; 2) Hasil kandungan gizi dari dua produk yaitu unthuk yuyu resep standar dan unthuk yuyu wortel terbaik berbeda. Kandungan gizi unthuk yuyu resep standar meliputi protein 8,11%, karbohidrat 82,65%, lemak 4,98%, vitamin A 21,02 mg/100g, ?-karoten 10,18 mg/100g, serat 1,22%, kadar air 3,11%. sedangkan kandugan gizi pada unthuk yuyu wortel terbaik yaitu proporsi tepung ketan dan tepung tapioka 20:80 meliputi protein 12,62%, karbohidrat 73,40%, lemak 6,28%, vitamin A 42,88 mg/100g, ?-karoten 28,11 mg/100g, serat 4,88%, kadar air 2,81%. Kata kunci : Tepung Ketan, Tepung Tapioka, Puree Wortel, Unthuk Yuyu Unthuk yuyu is a traditional Indonesian cake that is commonly found in several regions in Java which have a distinctive shape and taste. This study aims to: 1) Determine the effect of the proportion of glutinous rice flour and tapioca flour on the organoleptic properties of yuyu with the addition of carrot puree (Daucus Carota L.) which includes: color, aroma, taste, texture, and likeness; 2) Knowing the difference in chemical content in products for standard yuyu recipes and the best products for yuyu include: protein, carbohydrates, fats, vitamin A, ?-carotene, fiber and water content. This type of research is experimental research. Data collection was carried out by observation through organoleptic tests (color, aroma, texture, taste) and the level of preference by 70 panelists with observation sheets. Data analysis in this study used the SPSS (one way anava) variant analysis method and Duncans continued test. After that, determining the best product is then carried out a nutritional content test at BPKI (Research and Consulting Industry Center) Surabaya to determine the nutritional content including proximate (carbohydrate, protein, fat, fiber and water content), vitamin A and ?-carotene The results showed that 1). The proportion of glutinous rice flour and tapioca flour on organoleptic properties for yuyu with the addition of carrot puree affects the aroma, texture, and level of preference in the panelists, but does not affect the color and taste. The use of tapioca flour which is higher than glutinous rice flour causes the texture to become more crispy. There is one best product for carrot yuyu which is the proportion of sticky rice flour and tapioca flour 20:80 with peanut color criteria, has a savory aroma and is quite carroty, has a non-hard texture, is easily broken and crumbs, has a sweet and savory taste and is quite carrot-flavored and is liked by panelist; 2) The results of the nutritional content of the two products namely for the standard recipe yuyu and the best carrot yuyu for different. The nutritional content for standard yuyu recipes includes 8.11% protein, carbohydrates 82.65%, fat 4.98%, vitamin A 21.02 mg / 100g, ?-carotene 10.18 mg / 100g, fiber 1.22%, moisture content of 3.11%. while the nutritional content of the best carrot yuyu is the proportion of sticky rice flour and tapioca flour 20:80 including protein 12.62%, carbohydrates 73.40%, fat 6.28%, vitamin A 42.88 mg / 100g, ?-carotene 28, 11 mg / 100g, 4.88% fiber, 2.81% moisture content. Keywords : Glutionus Rice Flour, Tapioca Flour, Puree Carrot, Unthuk Yuyu