PENGARUH FORMULASI TEPUNG DAUN KELOR (MORINGA OLEIFERA) DAN TEPUNG IKAN TERI (STOLEPHORUS SP.) TERHADAP PENILAIAN SENSORIS, KIMIA DAN ANGKA KECUKUPAN GIZI (AKG) BISKUIT PENDAMPING ASI - Virera, Julian Imelda; tamrin, tamrin; Isamu, kobajashi Togo (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2018)
ABSTRACT The aims of this study were to determine the formulations effect of Moringa leaves and anchovy flour on the sensory, chemical and % contribution of MP-ASI biscuits in the fulfillment of the daily RDA of infants aged 12-24 months. This study used a Completely Randomized Design (CRD) consisting of four types of treatments ie. Control (100% of flour), P1 (30% of wheat flour: 40% of Moringa leaf flour: 30% of anchovy flour), P2 (30% of wheat flour: 50% of Moringa leaf flour: 20%% of anchovy flour) and P3 (30% of wheat flour: 60% of Moringa leaf flour: 10% of anchovy flour). The formulation of Moringa leaf flour and anchovy flour showed very significant effect on the organoleptic test of color and taste parameters, significant affect on the organoleptic test of aroma parameters and was not significantly effect on the effect of the texture parameters. The contents of water, ash, protein, fat, fiber, carbohydrate and energy value of contol and P2 sample were 15.82%: 9.15%, 1.67%: 5.57%, 8.17%: 11.13%, 8.47%: 23, 88%, 0.79%: 2.34%, 65.88%: 50.28% and 372.41%: 460.57%. MP-ASI biscuits with the addition of Moringa leaves flour and anchovy flour had good acceptance by the panelists and had met the standards based on SNI 01-7111.2-2005 except the water content of the biscuits. Keywords: Moringa flour, Anchovy Flour, Complementary Breast Milk Biscuit. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi daun kelor dan ikan teri terhadap penilaian sensoris, kimia serta % kontribusi biskuit MP-ASI dalam pemenuhan AKG harian bayi usia 12-24 bulan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 4 jenis perlakuan yaitu Kontrol (tepung terigu 100%), P1 (tepung terigu 30% : tepung daun kelor 40% : tepung ikan teri 30%), P2 (tepung terigu 30% : tepung daun kelor 50% : tepung ikan teri 20%) dan P3 (tepung terigu 30% : tepung daun kelor 60% : tepung ikan teri 10%). Formulasi tepung daun kelor dan tepung ikan teri menunjukkan hasil yang berpengaruh sangat nyata pada uji organoleptik parameter warna dan rasa, berpengaruh nyata pada uji organoleptik parameter aroma, serta pada parameter tekstur berpengaruh tidak nyata. Nilai kadar air, abu, protein, lemak, serat, karbohidrat dan pada sampel kontrol dan P2 berturut-turut sebesar 15,82%:9,15%, 1.67%:5.57%, 8,17%:11,13%, 8.47%:23,88%, 0,79%:2,34%, 65,88%:50,28%, 372,41%:460.57%. Biskuit MP-ASI dengan penambahan tepung daun kelor dan tepung ikan teri memiliki daya terima yang cukup baik oleh panelis dan telah memenuhi standar berdasarkan SNI 01-7111.2-2005 kecuali kadar air biskuit. Kata kunci: Tepung daun kelor, Tepung ikan teri, Biskuit MP-ASI