PENGARUH PENAMBAHAN SERBUK KEMIRI DAN TEPUNG LABU KUNING (Cucurbita Moschata) TERHADAP KANDUNGAN Β-KAROTEN, DAN SENSORIK COOKIES - Meliani, Sri; ansharullah, ansharullah; Rejeki, sri (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2018)
ABSTRACTThis study aimed to study the effect of the addition of candlenut powder and pumpkin flour on theassessment of organoleptic and β-carotene content of cookies. This study used a completely randomized design(CRD) with 5 treatments, namely N1 (100% of pumpkin flour), N2 (5% of candlenut powder and 95%of pumpkinflour), N3 (10% of candlenut powder and 90% of pumpkin flour), N4 (15% of candlenut powder and 85% ofpumpkin flour) and N5 (20% of candlenut powder and 80% of pumpkin flour). The results showed that theorganoleptic assessment of all treatments favored panelists, namely treatment N1 including of color, aroma, tasteand texture 3.53% (light brown), 2.97% (not typical pumpkin and candlenut), 4, 17% (sweet), 4.33% (crispy),respectively. Water, ash, protein, fiber, carbohydrate and ß-carotene contents of N1 samples were 7.53%, 3.36%,13.42%, 3.48%, 31.69 % and 0.48%. Based on the results of the study, it can be concluded that the products ofcookies with the formulation of addition candlenut powder and pumpkin flour had a good value and can beaccepted by the panelists.Keywords:candlenut powder, pumpkin flour, cookiesABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh formulasi penambahan serbuk kemiri dan tepunglabu kuning terhadap penilaian organoleptik dan kandungan β-karoten produk cookies. Penelitian inimenggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu N1 (tepung labu kuning 100%), N2(serbuk biji kemiri 5% dan tepung labu kuning 95%), N3 (serbuk biji kemiri 10% dan tepung labu kuning 90%), N4(serbuk biji kemiri 15% dan tepung labu kuning 85%) dan N5 (serbuk biji kemiri 20% dan tepung labu kuning80%). Hasil penelitian menunjukkan bahwa penilaian organoleptik dari semua perlakuan disukai panelis yaituperlakuan N1 terdiri dari warna, aroma, rasa dan tekstur berturut-turut sebesar 3,53% (cokelat muda), 2,97%(tidak khas labu dan kemiri), 4,17% (manis), 4,33% (renyah). Kadar air, abu, protein, serat, karbohidrat dan ßkarotenpada sampel N1 berturut-turut yaitu 7,53 bb%, 3,36 bb%, 13,42 bb%, dan 3,48 bb%, 31,69 bb% dan0,48%. Berdasarkan Hasil penelitian, dapat disimpulkan produk cookies dengan formulasi penambahan serbukkemiri dan tepung labu kuning mempunyai nilai proksmat yang cukup baik dan dapat diterima oleh panelis.Kata kunci: serbuk biji kemiri, tepung labu kuning, cookies