Pengaruh Proporsi Jantung Pisang dan Tepung Terigu Terhadap Kadar Protein, Mutu Organoleptik dan Daya Terima Nugget Jantung Pisang Kepok

Puspitasari, Devyana Indah (2023) Pengaruh Proporsi Jantung Pisang dan Tepung Terigu Terhadap Kadar Protein, Mutu Organoleptik dan Daya Terima Nugget Jantung Pisang Kepok. Skripsi, PROGRAM STUDI SARJANA TERAPAN GIZI DAN DIETETIKA, POLTEKKES KEMENKES PALANGKARAYA.

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Abstract

Nugget jantung pisang kepok merupakan salah satu inovasi pangan alternatif bagi vegetarian. Jantung pisang kepok mudah ditemukan dan kaya akan kandungan gizi (karbohidrat, protein, lemak, mineral, vitamin dan serat) yang bermanfaat bagi kesehatan tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi jantung pisang dan tepung terigu terhadap kadar protein, mutu organoleptik dan daya terima nugget jantung pisang kepok. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 6 ulangan proporsi jantung pisang dan tepung terigu yaitu P1 = 40%:60%, P2 = 50%:50% dan P3 = 60%:40%. Kadar protein dilakukan uji statistik menggunakan uji ANOVA, mutu organoleptik diuji secara deskriptif dan daya terima menggunakan uji Kruskal Wallis. Hasil penelitian menunjukkan kadar protein nugget jantung pisang tertinggi terdapat pada perlakuan P1 sebesar 10.23%. Hasil mutu organoleptik nugget jantung pisang cenderung pada warna kuning keemasaan, aroma harum, rasa gurih dan tekstur kenyal. Hasil daya terima panelis terhadap nugget jantung pisang pada perlakuan P3 lebih disukai dibandingkan dengan perlakuan lainnya. Tidak ada pengaruh proporsi jantung pisang dan tepung terigu terhadap kadar protein (p>0.911), warna (p>0.520), rasa (p>0.185) dan tekstur (p>0.054) pada nugget jantung pisang. Terdapat pengaruh yang signifikan proporsi jantung pisang dan tepung terigu terhadap aroma (p<0.026).

Kepok banana flower nugget is one of the alternative food innovations for vegetarians. Kepok banana flower is easy to find and rich in nutritional content (carbohydrates, protein, fat, minerals, vitamins and fiber) which are beneficial for the health of the body. This study aims to determine the effect of the proportions of banana flower and wheat flour on protein content, organoleptic quality and acceptability of kepok banana flower nuggets. This study used a completely randomized design (CRD) with 3 treatments and 6 replications of the proportions of banana flower and wheat flour, namely P1 = 40%:60%, P2 = 50%:50% and P3 = 60%:40%. Protein content was tested statistically using the ANOVA test, organoleptic quality was tested descriptively and acceptance was tested using a testKruskal Wallis. The results showed that the highest protein content of banana flower nuggets was found in the P1 by 10.32%. The results of the organoleptic quality of banana heart nuggets tend to be golden yellow in color, fragrant aroma, savory taste and chewy texture. The results of panelists' acceptance of banana heart nuggets in the P3 preferred compared to other treatments. There is no effect of the proportion of banana blossoms and wheat flour on protein content (p>0.911), color (p>0.520), taste (p>0.185) and texture (p>0.054) on banana heart nuggets. There is proportion of banana blossoms and wheat flour on a significant effect of the aroma (p<0.026).

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