Pengaruh Substitusi Tepung Selpis (Seluang dan Pisang) terhadap Kadar Protein, Kalsium, Daya Terima dan Mutu Organoleptik Cookies The Effect of Selpis (Seluang and Banana) Flour Substitution on Protein, Calcium, Acceptability and Organoleptic Quality of Cookies

Putri, Ayu Sagita and Kusfriyadi, Mars Khendra and Sera, Agnescia Clarissa (2020) Pengaruh Substitusi Tepung Selpis (Seluang dan Pisang) terhadap Kadar Protein, Kalsium, Daya Terima dan Mutu Organoleptik Cookies The Effect of Selpis (Seluang and Banana) Flour Substitution on Protein, Calcium, Acceptability and Organoleptic Quality of Cookies. JRG Jurnal Riset Gizi, 8 (1). pp. 26-32. ISSN p-ISSN: 2338-154X e-ISSN: 2657-1145

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Abstract

Background: Lack of nutrients intake such as protein and calcium may lead to the incidence of stunting in
children under five. In fact, Indonesia has many local foods like river fish and local fruits which rich in nutrients.
Seluang fish is a typical Kalimantan river fish contains high protein and calcium. The use of seluang fish flour
and kepok banana flour as substitutes in making cookies will increase the nutritional value of protein and calcium
and may reduce the use of wheat flour.
Objective: This study aims to analyse the effect of selpis (seluang and banana) flour substitution on protein,
calcium, acceptability and organoleptic quality of cookies.
Method: Experimental method with a completely randomized design (CRD) with 5 flour substitution treatments:
0%, 5%, 10%, 15%, 20% was used in this study. The protein content was tested by Kjeldahl method while the
calcium content was tested by the AAS method.
Results: Most of panelists preferred the original cookies (P1), characterized by yellowish in colour, fresh-baked
aroma, slightly tough in texture and sweet. The highest levels of protein and calcium were at P5 (20%) of 12.25%
and 5.88 mg / 100 g.
Conclusion: The substitution of seluang fish flour and kepok banana flour affects protein levels, calcium levels,
acceptability (taste, color and aroma) of cookies but does not affect the texture of cookies.

Keywords: seluang fish flour; kepok banana flour; protein levels; calcium levels; cookies

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