PENGARUH PENAMBAHAN BERBAGAI PENGOLAHAN SARI BAYAM MERAH (Alternanthera amoena Voss) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS BERBASIS TEPUNG SAGU (Metroxylon sp) - Widyanti, Andi; Karimuna, La; Ansharullah, Ansharullah (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2019)
ABSTRACT This study aimed to determine the effect of red spinach processing addition on organoleptic assessment, nutritional value, and antioxidant activity of sago flour-based brownies. This study used a Completely Randomized Design (CRD), which consists of four treatments of red spinach addition, namely W1 (100% flour:0% red spinach juice:0% sago flour), W2 (50% flour: 5% fresh red spinach juice:45% sago flour), W3 (50% flour: 5% steamed red spinach juice: 45% sago flour), and W4 (50% flour: 5% dry red spinach juice:45% sago flour). The results show that the treatment of red spinach processing significantly affected the organoleptic aroma and taste in W1 and W4 treatments, which obtained values of aroma, taste, color, and texture of 4.13 (like), 3.93 (like), 3.48 (slightly like), and 3.39 (slightly like), respectively. Meanwhile, the analysis of nutritional content obtained the 24.30% water, 0.90% ash, 32.89% fat, 10.56% protein, 33.88% carbohydrate, and IC50 values for antioxidant activity of 552.30 ppm (inactive). Red spinach sago-flour based brownies do not meet national standards for fat and protein content of brownie products. Keywords : Brownies, red spinach, sago flour ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh pengolahan bayam merah terhadap penilaian organoleptik, nilai gizi, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yaitu terdiri dari 4 perlakuan pengolahan bayam merah perlakuan W1 (tepung terigu 100% : sari bayam merah 0% : tepung sagu 0%), W2 (tepung terigu 50% : sari bayam merah segar 5% : tepung sagu 45%), W3 (tepung serigu 50% : sari bayam merah kukus 5% : tepung sagu 45%), dan W4 (tepung terigu 50% : sari bayam merah kering 5% : tepung sagu 45%). Hasil penelitian menunjukkan bahwa perlakuan pengolahan bayam merah berpengaruh sangat nyata terhadap organoleptik aroma dan berpengaruh nyata terhadap organoleptik rasa pada perlakuan W1 dan W4 diperoleh nilai untuk aroma 4.13 (suka), rasa 3.93 (suka), warna 3.48 (agak suka) dan tekstur 3.39 (agak suka). Serta analisis kandungan gizi meliputi kadar air sebesar 24.30%, abu 0.90%, lemak 32.89%, protein 10.56%, kabohidrat 33.88% dan nilai IC50 untuk aktivitas antioksidan sebesar 552.30 ppm (tidak aktif). Produk brownies bayam merah berbasis tepung sagu belum memenuhi standar SNI untuk kadar lemak dan protein produk brownies. Kata kunci: Brownies, bayam merah, tepung sagu