scholarly journals SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK CAKE HASIL SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG SUWEG

AGRICA ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 142-152
Author(s):  
Jenny E. R. Markus ◽  
Yuliana Tandi Rubak ◽  
Handy Tomasoei
Keyword(s):  
Wheat Flour ◽  
Positive Response ◽  
Ash Content ◽  
Substitution Treatment ◽  
Test Results ◽  
Friedman Test ◽  
Seed Technology ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design

This research was conducted in the Seed Technology laboratory and Laboratory of Microbiology, Faculty of Agriculture, University of Nusa Cendana, Kupang, which lasts from September to December 2013 with aims to investigate the influence of substitution of wheat flour with flour suweg the physicochemical properties and organoleptic cake. This study used a completely randomized design (CRD) with 5 treatments, namely substitution suweg flour to wheat flour: 0%, 10%, 20%, 30% and 40%. The parameters analyzed were proximate, softness, porosity, degree of development, test organoleptic colour, flavour, aroma, and texture. Organoleptic data obtained from the 20 panellists and subsequently analyzed by Friedman test, while ANOVA test if there is a real effect then tested further by using DMRT. The results showed that the substitution of different flour suweg provides a very significant effect on water content, fat, ash content, protein, carbohydrate esandtenderness cake. Based on the results of the organoleptic test, cake with flour substitution suweg the colour, aroma and taste of a real significant show, panellists liked the cake substitution suweg 40%, while the texture, the panellists still like to substitution of 40% flour suweg, an assessment of the texture with the highest scores on substitution treatment 10% flour suweg. Organoleptic test and Friedman test results it can be concluded that the cake treatment received a positive response from the panellists was a cake with 40% flour suweg treatment with a total of 66 rankings for colour, aroma as a total ranking of 68, and for a sense of the total ranking of 74. Similarly, some a score on the cake substitution acceptance panellists ranged from 3,1 to 3,4 and the obtained cake was elected with 40% substitution treatment suweg flour.

PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) TERHADAP MUTU KUE CUBIT

2019 ◽  
Vol 5 ◽  
pp. 55
Author(s):  
Muhammad Gilang Perkasa Alam ◽  
Suardy Suardy ◽  
Ratnawaty Fadilah
Keyword(s):  
Wheat Flour ◽  
Research Method ◽  
Variance Analysis ◽  
Substitution Treatment ◽  
Test Analysis ◽  
Cassava Flour ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Analysis Technique ◽  
Completely Randomized Design

This study aims to determine the best substitution between mocaf flour substitution and wheat flour and substitution of mocaf flour and breadfruit flour in making cubit cake and find out the best substitution treatment for mocaf flour with flour or mocaf flour substitution with breadfruit flour in making cubit cakes in proximate tests and organoleptic test. This research method uses a completely randomized design (CRD). The results of the study were used using ANOVA variance analysis technique with DMRT further test (Duncan multiple rate). Proximate test analysis results showed that the best treatment of mocaf flour substitution with breadfruit flour in making cubit cake was treatment using 60% mocaf flour and 40% breadfruit flour. And the results of organoleptic test analysis conducted by the panelists showed that the best treatment of substitution of mocaf flour with breadfruit flour in the making of kuecubit was the treatment using 40% mocaf flour and 60% breadfruit flour.

scholarly journals KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl)

2019 ◽  
Vol 4 (1) ◽  
pp. 1-8
Author(s):  
Ramadhani Chaniago ◽  
Darni Lamusu ◽  
Lutfi Samaduri
Keyword(s):  
Wheat Flour ◽  
Test Results ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Frying Process ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Processing Techniques ◽  
Made In

Terubuk processing techniques are still simple, such as processed into vegetables. Therefore, it is necessary to diversify food, namely making crackers in powder. Crackers are a type of small food that undergoes volume development forming a product that is porous and has a low density during the frying process. This study aims to determine the growth and organoleptic properties of crackers made from powder (Saccharum edule Hasskarl). this study was designed using a Completely Randomized Design (CRD) arranged with 1 factor, namely: A1 = 100 gram wheat flour + 200 gram tapioca flour + 100 gram flour; A2 = 150 gram wheat flour + 100 gram tapioca flour + 150 gram powder; A3 = 100 gram flour + 150 gram tapioca flour + 100 gram powder. Based on the organoleptic test results showed that: The best flower power is shown in treatment A1 (100 gram wheat flour + 200 gram tapioca flour + 100 gram flour) which is 75.58%. The panelist's assessment or organoleptic test of the combination of wheat flour, tapioca tapung and terubuk gave no significant effect on color, taste and texture and gave a real influence on the aroma of crackers made in powder. The best treatment based on the panelist's assessment is treatment (A2) Wheat flour 150 grams + Tapioca flour 100 grams + Powdered 150 grams. Where these crackers have a color value of 3.75 rounded to 4 (likes); the aroma value of 3.93 is rounded to 4 (likes); the flavor value of 3.57 is rounded to 4 (likes) and the texture value is 3.75 (likes).

scholarly journals Pengaruh Substitusi Biskuit MP-ASI Kemenkes dan Isolat Protein terhadap Daya Terima Snack Bar untuk Batita Usia 12-36 Bulan

2020 ◽  
Vol 8 (1) ◽  
pp. 6
Author(s):  
Susi Hidayah
Keyword(s):  
Design Method ◽  
Optimal Growth ◽  
Acceptance Test ◽  
Test Results ◽  
Friedman Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Kjeldahl Method ◽  
Completely Randomized Design ◽  
Development And Environment

Latar Belakang: Batita (Bayi dibawah usia Tiga Tahun) adalah anak yang berusia antara 12–36 bulan. Padatahap ini, pertumbuhan anak berjalan lebih lambat jika dibandingkan pada usia 0–12 bulan. Asupan energi danzat gizi yang cukup penting untuk mencapai potensi pertumbuhan dan perkembangan yang optimal. Masalah gizikurang pada batita akan mengganggu perkembangan kognitif dan proses eksplorasi lingkungan yang merupakankarakteristik anak pada usia ini.Tujuan: Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan proteinsnack baryangdisubstitusi dengan biskuit MP-ASI Kemenkes dan isolat protein.Metode: Desain yang digunakan dalam melakukan penelitian ini adalah eksperimentalmurni denganmenggunakan metode Rancangan Acak Lengkap (RAL) yang terdiriatas1 formula kontrol biskuit MP-ASIKemenkes, 1 formula kontrolsnack bar,dan 1 formula perlakuan.Ujidaya terimadilakukankepada 3 panelisterlatih dan 25 panelis tidak terlatih. Satu formula terbaik dari hasil uji organoleptik akan diuji kandunganproteindengan metodeKjeldahl. Uji statistik menggunakan ujiAnova Friedman Test(α=0,05).Hasil:Hasil uji daya terima menunjukkan formula terbaik adalah formula perlakuan dengan subtitusi biskuitMP-ASI Kemenkes 24% dan isolat protein 16% (f2). Hasil analisis statistik menunjukkan adanya perbedaansignifikan antara biskuit, formula kontrol, dan formula terbaik pada aspek tesktur (p=0,000), warna (p=0,003),dan rasa(p=0,046). Dalam 100 gram formula terbaik mengandung 6,68 g protein dan dapat memenuhi 10%kecukupan protein jika mengonsumsi sebanyak 4 kepingsnack bar.Kesimpulan:Substitusi 24% biskuit MP-ASI Kemenkes dan 16% isolat protein meningkatkan daya terimasnack baruntuk batita usia 12-36 bulan.ABSTRACTBackground:Toddler(Infant under Three Years Old)are child between the ages of 12 and 36 month. In thisstage, the growth velocity of children slower than in ages of 0–12 month. Adequate energy and nutrientsimportant to achieve optimal growth and development. Undernutrition problem in toddlers will impairscognitive development and environment explores process that constitute child’s characteristic in this ages.Objectives:This study aims to determine the acceptance and the proteins content of snack bars substituted withMP-ASI biscuit and the isolates protein.Methods:The design used in this study was experimental using a completely randomized design method. Thereare3formulas used,a control formulaofMP-ASIbiscuitsfromKemenkes, a control formula of snack bar, and atreatment formula. The acceptance test was conducted on 3 trained panelists and 25 untrained panelists. Thebest formula from the organoleptic test results were tested for protein content using the Kjeldahl method. Thestatistical test was Anova Friedman Test (α=0.05).Results:The results of organoleptic test showed that the best formula was the treatment formula with 24% ofMP-ASI biscuits substitution and 16% isolates protein (f2). The statistic analysis showed that there weresignificant differences on the aspects of texture(p=0.000), color(p=0.003), and taste(p=0.046).In 100 grams ofbest formula contains 6,68 grams of protein and can fulfill 33.4% of the daily protein adequacy of children aged1-3 years. Conclusion:Substitution of 24% MP-ASI biscuits and 16% Isolates protein increase the acceptance of snackbar for toddler (12-36 months).

scholarly journals EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals Uji Organoleptik pada Pengaruh Penambahan Rumput Laut Kappaphycus alvarezii (Doty, 1985) Florideophyceae: Solieriaceae dan Gracillaria verrucosa (Hudson, 1950) Rhodophyceae: Gracilariaceae Terhadap Produk Mie Suket Segoro

2021 ◽  
Vol 10 (1) ◽  
pp. 72-77
Author(s):  
Lailatul Atiqoh ◽  
AB Susanto ◽  
Gunawan Widi Santosa
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Kappaphycus Alvarezii ◽  
Gel Strength ◽  
Processed Food ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The One

Mie merupakan suatu jenis makanan hasil olahan tepung yang sudah dikenal dan digemari oleh sebagian besar masyarakat Indonesia. Rumput laut K. alvarezii merupakan rumput laut penghasil karaginan (karigenofit)danG. verrucosa merupakan rumput laut penghasil agar (agarofit).Penelitian ini bertujuan untuk mengetahui pengaruh untuk mengetahui pengaruh penambahan rumput laut terhadap karakteristik sifat fisik mie (gel strength) dan penerimaannya dalam masyarakat, meliputi kesukaan terhadap tekstur, rasa, aroma, warna, dan kenampakan mie.Penelitian dilakukan secara eksperimental menggunakan rancangan acak lengkap (RAL) dengan 7 perlakuan dan 4 ulangan dengan perbedaan konsentrasi penambahan rumput laut segar yakni: Kontrol (karagenan + terpung terigu), A (K.alvarezii + karagenan + terpung terigu),B (G.verrucosa + karagenan + tepung terigu). Kemudian dilakukan uji organoleptik yang meliputi tekstur, warna, rasa dan aroma produk mie. Hasil penelitian menunjukkan bahwa uji organoleptik terhadap tekstur mie yang paling disukai yaitu pada perlakuan A2 (4,30), dan yang tidak disukai yaitu padaperlakuan B3 (3,27). Rasa yang paling disukai yaitu perakuan A2 (3,74) dan yangtidak disukai pada perlakuan B3 (2,64). Aroma yang paling disukai yaitu pada perlakuan A3 (3,63) dan yang tidak disukai yaitu pada perlakuan B1 (2,71). Warna yang paling disukai yaitu pada perlakuan B3 (3,67) dan yang tidak disukai yaitu perlakuan A2 (3,53). Kenampakan yang paling disukai yaitu pada mie dengan perlakuan A3(3,80) dan yang tidak disukai yaitu pada perlakuan B3 (3,54 Hasil dari ANOVA gel strength menunjukkan bahwa penambahan rumput laut berpengaruh nyata terhadap sifat fisik mie P<0.05). Noodle is a type of processed food that is well-known and favored by most Indonesian people. K. alvarezii seaweed is a carrageenan-producer seaweed (carregenophyte) and G. verrucosa is agar-producer seaweed (agarophyte). This study aims to determine the effect of the addition of seaweed to the characteristics of the physical properties of noodles (gel strength) and its acceptance in community, including preference for texture, taste, scent, color, and appearance of noodles. The research was conducted experimentally using a completely randomized design (CRD) with 7 treatments and 4 replications with different concentrations of fresh seaweed addition namely: Control (carrageenan + wheat flour) , A (K. alvarezii + carrageenan + wheat flour), B (G.verrucosa + carrageenan + wheat flour). Then the organoleptic test was performed which included the texture, color, taste and aroma of the noodle product. The results showed that the most preferred organoleptic test on the texture of noodles was in the treatment A2 (4.30), and the one that was disliked was the B3 treatment (3.27). The most preferred flavor is rooting A2 (3.74) and which is not preferred in B3 treatment (2.64). The most preferred scent was in treatment A3 (3.63) and the one that was disliked was in treatment B1 (2.71). The most preferred color is the B3 treatment (3.67) and the least preferred one is the A2 treatment (3.53). The most preferred appearance was noodles with A3 treatment (3.80) and the undesirable one was on B3 treatment (3.54 results from ANOVA gel strength showed that the addition of seaweed significantly affected the physical properties of noodles P <0.05).

scholarly journals Pengaruh Penambahan Tepung Pisang pada Pembuatan Kerupuk

2018 ◽  
Vol 1 (1) ◽  
pp. 49
Author(s):  
Novita Yasin
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Ash Content ◽  
Test Results ◽  
Tapioca Starch ◽  
Food Items ◽  
Organoleptic Test ◽  
Dry Food ◽  
Laboratory Technology

crackers is the product dry food that has been known in Indonesia, food spread almost to all corners of Indonesia and favored by all walks of life. one of the type of banana that can be used as flour banana is banana kepok. flour banana made of bananas still raw but that was old enough. utilization of flour bananas in the substitution making food items are expected to reduce the dependence of wheat flour. the purpose of penelitin this is to obtain the formulation of the appropriate for the manufacture crackers with a basic materials flour banana kepok and to know the revenue panelists to the characteristics crackers flour banana kepok. this study was conducted in the laboratory technology agricultural University gorontalo and laboratory technology agricultural Polytechnic gorontalo. this research was conducted in the form of the design of randomized complete (RAL) consisting of 3 treatment and 3 times replicates. parameters conducted in this study is water content, ash content, level of carbohydrate and test organoleptic. treatment of research influential very real at the level of carbohydrate, ash content and water content. based test results organoleptic, treatment is best a2 (50% tapioca starch + 50% of flour banana kepok) with a score of aroma 2,9 (somewhat like), a sense of 3,0 (like), texture 2,8 (somewhat like) and the color of 2,7 (somewhat like) grading carbohydrates 8,83%, water content 8,48% and ash content 2,42%. Keywords : crackers, flour banana kepok, banana kepok, test organoleptic, test proximate

scholarly journals Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.)

2020 ◽  
Vol 4 (1) ◽  
pp. 48-53
Author(s):  
Rina Yenrina ◽  
Tuty Anggraini ◽  
Annesa Kadri
Keyword(s):  
Fatty Acid ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Food Products ◽  
Ash Content ◽  
Anova Analysis ◽  
Cassava Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour).  This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.

SUBSTITUSI TEPUNG LABU KUNING (Cucurbits moschata, Durch) TERHADAP KANDUNGAN VITAMIN A DAN DAYA TERIMA PANELIS PADA SOSIS IKAN NILA (Oreochromis niloticus)

2017 ◽  
Vol 6 (2) ◽  
pp. 37
Author(s):  
Fu'ad Hasyim Asyngari ◽  
Agustiana Agustiana ◽  
Hafni Rahmawati
Keyword(s):  
Vitamin A ◽  
Oreochromis Niloticus ◽  
Nutritional Value ◽  
Beta Carotene ◽  
Test Results ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Total Fish ◽  
Completely Randomized Design

 Labu kuning merupakan sayuran yang kaya akan beta karoten sebagai prekursor vitamin A. Labu kuning dapat diolah menjadi tepung, yang kemudian disubstitusikan pada produk sosis ikan untuk meningkatkan nilai gizinya. Penelitian ini bertujuan untuk mendapatkan persentase substitusi tepung labu kuning yang tepat, mempelajari pengaruh substitusi tepung labu kuning terhadap kandungan vitamin A dan daya terima panelis produk sosis ikan nila. Tahapan pertama adalah pembuatan tepung labu kuning dengan pengeringan menggunakan sinar matahari selama 2-3 hari yang dilanjutkan dengan proses penepungan. Selanjutnya tepung labu kuning disubstitusikan pada sosis ikan nila dengan persentase 0%, 10%, 15% dan 20% dari total keseluruhan adonan sosis ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Hasil penelitian menunjukkan bahwa sosis ikan nila dengan persentase substitusi tepung labu kuning 20% merupakan perlakuan terbaik ditinjau dari kandungan vitamin A. Persentase substitusi tepung labu kuning dapat meningkatkan kandungan vitamin A pada sosis ikan nila. Kandungan vitamin A sosis ikan nila dengan subtitusi tepung labu kuning dengan persentase 0%, 10%, 15% dan 20% berturut-turut yaitu < 0,01 μg/g, 0,9825 μg/g, 1,5025 μg/g dan 1,5375 μg/g. Hasil uji organoleptik menunjukkan daya terima panelis terhadap sosis ikan nila dengan substitusi tepung labu kuning berkisar antara 5 (agak suka) sampai dengan 6,8 (suka).Pumpkin is vegetable that rich in beta carotene as a precursor of vitamin A. Pumpkin can be processed into flour, which is then substitution on fish sausage products to improve the nutritional value. The purpose of this study was get precise percentage substitution of pumpkin flour, to know the effect of pumpkin flour substitution on the content of vitamin A and the panelist acceptance on tilapia sausage product. The first stage was manufacturing of pumpkin flour with drying using sunlight for 2-3 days, followed by the process of flouring. The next pumpkin flour in substitution on the tilapia sausage with a percentage 0%, 10%, 15% and 20% of the total fish sausage batter. This study uses a completely randomized design (CRD) with 4 treatments and 3 replications. The results showed that tilapia fish sausage with 20% substitution of pumpkin flour is the best treatment in terms of the vitamins A content. Percentage substitution of pumpkin flour may increase vitamin A content in tilapia fish sausage. The content vitamin A tilapia fish sausage with substitution of pumpkin flour with a percentage of 0%, 10%, 15% and 20% consecutively are <0.01 mg / g, 0.9825 ug / g, 1.5025 ug / g and 1.5375 ug / g. The organoleptic test results showed that panelists acceptance on tilapia fish sausage with substitution of pumpkin flour ranging between 5 (rather like) up to 6,8 (like).

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