Minyak Jagung Sebagai Bahan Tambahan Selai Coklat Kacang Tanah Arachis Hypogaea - Fatmawati, Fatmawati; Halik, Abdul; Abriana, Andi; Laga, Suriana; Andriani, Adinda (Lembaga Penelitian dan Pengabdian kepada Masyarakat, 2023)
Selai merupakan produk pangan yang bertekstur kental atau semi padat. Selai coklat kacang tanah ini kaya akan protein dan kalium yang mampu membantu mengurangi resiko tekanan darah tinggi, jantung dan juga menjaga kesehatan usus dan pencernaan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak jagung terhadap kualitas selai coklat kacang tanah. Metode penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL), dengan empat taraf penambahan minyak jagung (5; 6; 7; 8)% dan tiga kali ulangan. Data hasil pengamatan dianalisis dengan keragaman (ANOVA) dan uji lanjutan BNT, menggunakan alat SPSS. Hasil penelitian diperoleh penambahan minyak jagung terhadap selai coklat kacang tanah, tidak berpengaruh nyata terhadap kadar air, kadar lemak, dan padatan terlarut. Perlakuan terbaik dari penambahan minyak jagung, jika ditinjau dari kadar air adalah penambahan 6% minyak jagung hasilnya 0,63% kadar air, dan Kadar lemak 43,71%, serta total padatan terlarut 26,43oBrix. Hasil yang diperoleh jika dirujuk dengan SNI selai kacang tanah atau mentega kacang, maka produk selai yang dihasilkan untuk total padatan terlarut belum memenuhi syarat mutu yang tercantum dalam Standar Nasional Indonesia, akan tetapi jika hasil penelitian dirujuk kepada standar mutu selai buah maka hasil ini memenuhi Standar Nasional Indonesia. Jam is a food product that has a thick or semi-solid texture. Chocolate peanut butter is rich in protein and potassium which can help reduce the risk of high blood pressure, heart disease and also maintain intestinal and digestive health. This study aims to determine the effect of the addition of corn oil on the quality of peanut chocolate jam. The experimental research method used a completely randomized design (CRD), with four levels of addition of corn oil (5; 6; 7; 8)% and three replications. Observational data were analyzed with variance (ANOVA) and LSD follow-up test, using the SPSS tool. The results showed that the addition of corn oil to peanut chocolate jam did not significantly affect the water content, fat content, and dissolved solids. The best treatment for adding corn oil, in terms of water content, is the addition of 6% corn oil, the result is 0.63% water content, and 43.71% fat content, and 26.43oBrix total dissolved solids. The results obtained if referred to the SNI for peanut butter or peanut butter, then the resulting jam product for total dissolved solids does not meet the quality requirements listed in the Indonesian National Standard, however if the research results are referred to the fruit jam quality standard then these results meet the Indonesian National Standard