PENGARUH SUBSTITUSI TEPUNG WORTEL TERHADAP UJI ORGANOLEPTIK DAN KANDUNGAN GIZI KUE BOLU - Ibrahim, Ariyati; Karimuna, La; Baco, Abdu Rahman (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2022)
ABSTRACT This study aimed to determine the effect of carrot flour substitution on organoleptic assessment, nutritional content, and beta-carotene content contained in sponge cake. This study used a completely randomized design (CRD) with five treatments, namely M0 (100 g wheat flour: 0 g carrot flour), M1 (90 g wheat flour: 10 g carrot flour), M2 (80 g wheat flour: 20 g carrot flour), M3 (70 g wheat flour: 30 g carrot flour) and M4 (60 g wheat flour: 40 g carrot flour). The variables observed included organoleptic characteristics of color, aroma, taste, and texture. Meanwhile, the analysis of the nutritional values included water, ash, protein, fat, and carbohydrate contents. The research data were analyzed using analysis of variance with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the formulation of wheat flour and carrot flour had no significant effect on the hedonic organoleptic characteristics of color. However, it had a significant effect on the hedonic characteristics of aroma and taste and a very significant effect on increasing the organoleptic characteristics of texture. The M1 formulation was the most preferred treatment by the panelists with the highest average hedonic organoleptic scores of color, taste, aroma, and texture that reached 4.18 (like), 3.63 (like), 3.54 (like), and 3.70 (like), respectively. The selected sponge cake product contained 22.39% water, 1.26% ash, 2.32% protein, 32.38% fat, and 41.63% carbohydrate. Based on the organoleptic assessment, this product was preferred by the panelists. The water, ash, and fat contents of the sponge cake met the Indonesian National Standard (SNI).Keywords: Cake, Carrot Flour, Nutritional Content, organolepticABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi tepung wortel terhadap penilaian organoleptik, kandungann gizi dan kadar betakaroten yang terdapat pada kue bolu. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan, yaitu M0 (tepung terigu 100 g : tepung wortel 0 g), M1 (tepung terigu 90 g : tepung wortel 10 g), M2 (tepung terigu 80 g : tepung wortel 20 g) M3 (tepung terigu 70g : tepung wortel 30 g) dan M4 (tepung terigu 60 g : tepung wortel 40 g). Variabel yang diamatai meliputi karakteristik organoleptik warna, aroma, rasa dan tekstur. Sedangkan nilai gizi meliputi kadar air, abu, protein, lemak dan karbohidrat. Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa formulasi tepung terigu dengan tepung wortel tidak berpengaruh nyata terhadap karakteristik organoleptik hedonik warna. Berpengaruh nyata terhadap karakteristik hedonik aroma dan rasa, serta berpengaruh sangat nyata terhadap peningkatan karakteristik organoleptik tekstur. Formulasi M1 merupakan perlakuan yang paling disukai panelis dengan hasil rerata nilai uji organoleptik hedonik tertinggi. Pada hasil penilaian organoleptik hedonik warna 4.18 (suka), rasa 3.63 (suka), aroma 3.54 (suka) dan tekstur 3.70 (suka). Kue bolu terpilih memiliki kadar air sebesar 22,39 %, abu 1,26 %, protein 2,32 %, lemak 32,38 % dan karbohidrat 41,63 %. Berdasarkan penilaian organoleptik, produk ini dapat diterima (disukai) oleh panelis. Berdasarkan standar mutu SNI bolu kadar air, abu dan lemak telah memenuhi standar nasional Indonesia (SNI).Kata kunci: Kue bolu, tepung wortel, kandungan gizi, organoleptik.