Pengaruh Substitusi Tepung Biji Nangka Terhadap Kadar Protein, Mutu Organoleptik dan Daya Terima Kue Nastar

Agustin, Aprilia (2023) Pengaruh Substitusi Tepung Biji Nangka Terhadap Kadar Protein, Mutu Organoleptik dan Daya Terima Kue Nastar. Skripsi, PROGRAM STUDI SARJANA TERAPAN GIZI DAN DIETETIKA, POLTEKKES KEMENKES PALANGKARAYA.

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Abstract

Kue nastar merupakan kue kering yang banyak disukai oleh masyarakat. Namun, penggunaan tepung terigu masih mendominasikan proses pada pembuatanya. Salah satu alternatif keanekaragaman pangan yaitu dengan pemanfaatan biji nangka yang diolah menjadi tepung dan dimanfaatkan untuk membuat kue nastar. Tujuan penelitian ini untuk mengetahui pengaruh substitusi tepung biji nangka terhadap kadar protein, mutu organoleptik dan daya terima kue nastar. Berdasarkan hasil penelitian, penelitian ini merupakan penelitian experimental dengan desain Rancangan Acak Lengkap (RAL) dengan 4 perlakuan substitusi kue nastar tepung biji nangka sejumlah 20%, 25%, 30% dan 35%. Uji mutu organoleptik dan daya terima dilakukan oleh 30 panelis agak terlatih. Berdasarkan hasil penelitian kadar protein kue nastar berkisar antara 12,045- 10,275 tertinggi terdapat pada P1 yaitu 12,045. Berdasarkan hasil uji organoleptik diketahui bahwa kue nastar memiliki warna kuning pucat, aroma khas nastar, rasa manis dan tekstur renyah. Hasil uji daya terima menunjukan bahwa produk kue nastar yang di substitusi dengan tepung biji nangka disukai oleh panelis terutama pada P2 (25% tepung biji nangka:75% tepung terigu). Kesimpulan pada penelitian ini adalah tidak ada pengaruh terhadap kadar protein, mutu organoleptik dan daya terima kue nastar.

Nastar cake is a dry cake that is much liked by the public. However, the use of wheat flour still dominates the manufacturing process. One alternative for food diversity is the use of jackfruit seeds which are processed into flour and used to make nastar cakes. The purpose of this study was to determine the effect of substitution of jackfruit seed flour on protein content, organoleptic quality and acceptability of nastar cakes. Based on the research results, this research is research experimental with Completely Randomized Design (CRD) with 4 substitution treatments of jackfruit seed nastar cake amounting to 20%, 25%, 30% and 35%. Organoleptic quality and acceptability tests were carried out by 30 semi-trained panelists. Based on the results of the study, the protein content of nastar cakes ranged from 12.045-10.275, the highest was in P1, namely 12.045. Based on the results of the organoleptic test, it is known that nastar cakes have a pale yellow color, distinctive nastar aroma, sweet taste and crunchy texture. The results of the acceptability test showed that the panelists liked the nastar cake product substituted with jackfruit seed flour, especially at P2 (25% jackfruit seed flour: 75% wheat flour). The conclusion in this study was that there was no effect on protein content, organoleptic quality and acceptability of nastar cakes.

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