Mutu Kimiawi dan Mutu Organoleptik Kaldu Ayam Bubuk dengan Penambahan Sari Bayam Hijau - Nadhia Octaviyanti; Bambang Dwiloka; Bhakti Etza Setiani (Indonesian Food Technologists, 2017)
Penelitian ini bertujuan untuk mengetahui mutu kimiawi dan mutu organoleptik dari penambahan sari bayam hijau pada kaldu ayam bubuk. Parameter pengujian meliputi kadar air, kadar lemak, kadar protein, dan organoleptik. Penelitian ini menggunakan desain penelitian Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 3 kali pengulangan. Data hasil kadar air, kadar lemak, dan kadar protein, dianalisis menggunakan ANOVA, sedangkan organoleptik dianalisis dengan Kruskall Wallis. Kadar air terendah terdapat pada penambahan 0%, kadar lemak terendah terdapat pada penambahan 20%, dan kadar protein tertinggi terdapat pada penambahan 0%. Warna hijau tertinggi terdapat pada penambahan 20%, aroma bayam yang tertinggi terdapat pada penambahan 17%, sedangkan pada rasa panelis tidak membedakan rasa kaldu ayam bubuk dengan panambahan sari bayam hijau hingga 20% dan yang paling disukai oleh panelis pada penambahan 13%. Semakin tinggi penambahan konsentrasi, maka meningkatkan kadar air, menurunkan kadar lemak dan kadar protein, serta meningkatkan warna dan aroma bayam yang semakin terasa. This research aimed to determine quality of chemical and organoleptical aspect of the addition of green spinach extract to chicken broth powder. The research parameters were as follow water content, fat content, protein content, and organoleptic. This research used Completely Randomized Design (CDR) with 6 treatments and 3 replications. The water content, fat content, and protein content, were further analyzed using ANOVA, while the organoleptical parameters were analyzed using Kruskall Wallis. The lowest water content was found at the addition of 0%, the lowest fat content was found at the addition of 20%, and the highest protein content at the addition of 0%. The highest green colour intensity was found at the addition of 20%, and the highest spinach's aroma was found of the addition at 17%. Meanwhile, to its taste, most the panellists were not able to distinguish the different formulation of the addition green spinach juice up to 20%. The addition of higher spinach concentration increased the water content, decreased fat and protein content, increased the colour intensity and the spinach's aroma.