Gambaran kombinasi tepung tempe dan kelakai terhadap mutu organoleptik dan daya terima crackers pekai (tempe kelakai)

Riani, Santhy (2024) Gambaran kombinasi tepung tempe dan kelakai terhadap mutu organoleptik dan daya terima crackers pekai (tempe kelakai). Laporan Tugas Akhir, PROGRAM STUDI DIPLOMA III GIZI, POLTEKKES KEMENKES PALANGKARAYA.

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Abstract

Latar Belakang: Crackers merupakan salah satu jenis pangan yang termasuk ke dalam kategori biskuit dan biasanya dikonsumsi sebagai makanan selingan. Pemanfaatan pangan lokal dalam formulasi produk Cracker perlu dilakukan mengingat rendahnya protein pada tepung terigu seperti penambahan tepung tempe dan penambahan daun kelakai yang memiliki kandungan protein tinggi. Tujuan: Mengetahui Gambaran Kombinasi Tepung Tempe Dan Kelakai Terhadap Mutu Organoleptik Dan Daya Terima Crackers Pekai (Tempe Kelakai). Metode Penelitian: Metode Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 macam perlakuan yaitu formulasi tepung terigu, daun kelakai dan tepung tempe mulai dari P1 (70g : 5g : 25g), P2 (70g : 7,5g : 22,5g), P3 (70g : 10g : 20g). Data diolah dan dianalisis secara deskriptif dalam bentuk diagram batang. Penelitian ini menggunakan panelis tidak terlatih yaitu mahasiswa/i jurusan gizi sebanyak 30 orang. Hasil dan Pembahasan: Hasil penilaian panelis terhadap uji organoleptik formula P2 yang menjadi mayoritas dipilih aroma khas, tekstur renyah dan warna kuning coklatan, sedangkan rasa gurih pada formula P3. Hasil uji daya terima menunjukkan bahwa mayoritas panelis menyukai rasa, warna dan tekstur pada formula P3, aroma pada formula P2. Kesimpulan : Berdasarkan hasil uji mutu organoleptik formula P2 memiliki warna kuning kecoklatan, beraroma kelakai dan tempe khas serta tekstur yang renyah dan rasa gurih terdapat pada formula P3. Sedangkan dari daya terima dari tiga formula yang paling disukai dari rasa, warna, tekstur ialah formula P3 sedangkan rasa terdapat pada formula P2.

Background: Crackers are one type of food that is included in the biscuit category and is usually consumed as a snack. The utilization of local food in the formulation of Cracker products needs to be done considering the low protein in wheat flour such as the addition of tempe flour and the addition of kelakai leaves which have a high protein content. Objective: Knowing the description of the combination of tempe flour and kelakai on the organoleptic quality and acceptability of Pekai Crackers (Tempe Kelakai). Research Methods: This research method uses the Complete Randomized Design (CRD) method with 3 kinds of treatments, namely the formulation of wheat flour, kelakai leaves and tempeh flour starting from P1 (70g: 5g: 25g), P2 (70g: 7.5g: 22.5g), P3 (70g: 10g: 20g). Data were processed and analyzed descriptively in the form of bar charts. This study used untrained panelists, namely 30 students majoring in nutrition. Results and Discussion: The results of the panelists' assessment of the organoleptic test of formula P2 which became the majority were chosen for their distinctive aroma, crispy texture and brownish yellow color, while the savory taste was in formula P3. The results of the acceptability test showed that the majority of panelists liked the taste, color and texture of formula P3, aroma in formula P2. Conclusion: Based on the organoleptic quality test results, formula P2 has a brownish yellow color, has a distinctive kelakai and tempeh aroma and a crunchy texture and savory taste found in formula P3. While from the acceptance of the three most preferred formulas of taste, color, texture is formula P3 while the taste is in formula P2.

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