Analisis Organoleptik dan Kandungan Gizi Sereal Tepung Jewawut dengan Penambahan Tepung Lokapere - Kasma, Andi Sri Rahayu; Rahmaniah, Rahmaniah; Sahriana, Sahriana; Muslimin, Nur Hijriyanah; Ayupratiwi, Gita; Asdawati, Asdawati; Handayani, Mei; Murni, Murni (Fakultas Kesehatan Masyarakat, Universitas Diponegoro, 2025)
Latar belakang: Anemia masih menjadi masalah gizi pada remaja putri, sehingga diperlukan inovasi pangan lokal bergizi. Penelitian ini bertujuan mengevaluasi daya terima dan kandungan gizi sereal berbasis jewawut dengan substitusi tepung lokapere, serta menentukan formula terbaik.Metode: Rancangan penelitian menggunakan Rancangan Acak Lengkap dengan lima formula (F0: 100% jewawut, F1: 20:80, F2: 40:60, F3: 60:40, F4: 80:20) dan tiga ulangan. Uji organoleptik dilakukan terhadap 25 panelis semi terlatih dengan menilai atribut warna, rasa, aroma dan tekstur. Sementara kandungan gizi yang dinilai adalah energi, protein, lemak, karbohidrat, abu, air, dan zat besi. Hasil uji organolpeptik kemudian dianalisis dengan kemudian dianalisis menggunakan uji Kurskal-Wallis dan dilanjutkan uji Mann-Whitney, sedangakan kandungan gizi diuji dengan ANOVA dilanjutkan uji Duncan, sedangkan uji kimia meliputi energi, lemak, protein, karbohidrat, abu, air, dan zat besi. Penentuan formula terbaik dengan Metode Perbandingan Eksponensial (MPE).Hasil: Berdasarkan hasil uji organoleptik atribut yang paling dominan mempengaruhi preferensi adalah tekstur seterlah perendaman. Formula terbaik adalah F4 dengan komposisi 80% tepung jewawut dan 20% tepung lokapere. Kandungan gizi dari F4 adalah energi 397 kkal/100g, karbohidrat 81,3%, lemak total 3,7%, protein 9,6% dan zat besi 2,2 mg/100g.Simpulan: Sereal jewawut dengan modifikasi tepung lokapere mampu untuk meningkatkan nilai gizi.Kata kunci: sereal; jewawut; lokapere; hedonik; gizi ABSTRACTTitle: Nutritional Content Analysis and Organoleptic Evaluation of Modified Jewawut Cereal with Lokapere Flour AdditionBackground: Anemia remains a nutritional problem among adolescent girls, necessitating innovation in nutritious local foods. This study aimed to evaluate the acceptability and nutritional content of millet-based cereals with lokapere flour substitutes and to determine the best formula.Method: he study used a completely randomized design with five formulas (F0: 100% millet, F1: 20:80, F2: 40:60, F3: 60:40, F4: 80:20) and three replications. Organoleptic tests were conducted on 25 semi-trained panelists, assessing color, taste, aroma, and texture. The nutritional content assessed included energy, protein, fat, carbohydrate, ash, water, and iron. The organoleptic test results were analyzed using the Kurskal-Wallis test followed by the Mann-Whitney test. The nutritional content was assessed using ANOVA followed by the Duncan test. Chemical tests included energy, fat, protein, carbohydrate, ash, water, and iron. The best formula was determined using the Exponential Comparison Method (MPE).Result: Based on the organoleptic test results, the attribute that most dominantly influenced preference was texture after soaking. The best formula was F4, consisting of 80% foxtail millet flour and 20% lokapere flour. The nutritional content of F4 was 397 kcal/100 g of energy, 81.3% carbohydrates, 3.7% total fat, 9.6% protein, and 2.2 mg/100 g iron.Conclusion: Millet cereal modified with lokapere flour improved its nutritional value.Keywords: cereal; jewawut; lokapere; hedonic; nutrition