Sifat Organoleptik Dan Kadar Air Biskuit Teka Dengan Penambahan Tepung Tempe Kacang Tanah

Yuli Purnamasari, Igde Narda Widiada, Iketut Swirya Jaya, Abdul Salam

Abstract


Background. NTB province has a prevalence of malnutrition - less ranged from 21,2 percent to 33.1 percent (Agency for Health Research and Development,2013). Feeding ( PMT ) is a form of nutritional interventions to address the problem KEP in infants. One effort that can be given is the addition of tempeh flour biscuits with peanuts. Therefore, it is necessary to study how the organoleptic properties (color,smell,taste,texture) and water content of biscuits with the addition of tempeh peanut flour.

Research Methods. Experimental laboratory with experimental design in the form of completely randomized design (CRD) of the factors is the addition of tempeh peanut flour (t) consisting of five cedar treatment repeated 3 times . To test the organoleptic properties of hedonic test method is used while testing the water content gravimetric method.

Research Result. The addition of tempeh peanut flour did not Significantly Affect the color, smell, taste (p>0,05) and for the texture Significantly (p<0,05). While the water biscuits levels, the addition of tempeh flour peanut significant effect (p<0,05). The average results of the organoleptic test biscuit color parameters ranged between 3,32 to 3,64 ( approaching the like), odor ranged between 3,36 to 3.68 (approaching the like), taste ranged between 3,28 to 3,76 (approaching the like), texture ranged between 3,16 to 3,64 (approaching the like) and the average test water content ranged between 6,23% - 9,83% not in accordance with SNI.

Conclusion. The addition of tempeh peanut flour did not significantly affect the color, smell and taste the biscuits) but real effect on the texture and moisture content of biscuits).


Keywords


Biscuits Teka; Personality Appearance; Tempe Peanut Flour; Water Content

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References


Badan Penelitian dan Pengembangan Kesehatan. 2013. Riset Kesehatan Dasar (Riskesdas). Kementerian Kesehatan RI.

Badan Pusat Statistik NTB. 2013. Produksi Kacang Tanah Menurut Kabupaten / Kota 2013. Diunduh ada tanggal 16 Desember 2015 pada http://ntb.bps.go.id/linkTabelStatis/view/id/125 .

Erianti, D. 2012. Pengaruh Penambahan Ubi Jalar Ungu Dan Kacang Hijau Pada Biskuit Terhadap Peningkatan Berat Badan Anak Gizi Kurang Usia 2-5 Tahun Di Kelurahan Pejeruk. Skripsi Jurusan Gizi Poltekkes Mataram: Mataram.

Faizah, D.N. 2012. Substitusi Tepung Tempe Pada Produk Beragi. Skripsi Fakultas Teknik Boga Universitas Negri Yogyakarta: Yogyakarta.

Rohmani, A.S. 2015. Pengaruh Substitusi Tepung Tempe Terhadap Kekerasan, Warna dan Daya Terima Cookies Ubi Jalar Kuning. Skripsi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta: Surakarta.

Tasik, L.Z. 2010. Studi Pembuatan Cookies Dengan Penambahan Tepung Tempe Sebagai Sumber Protein Untuk Camilan Anak-Anak. Skripsi Ilmu Dan Teknologi Pangan Fakultas Pertanian Universitas Hasanudin: Makassar.




DOI: https://doi.org/10.32807/jgp.v2i1.81

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