Gambaran mutu organoleptik dan tingkat kesukaan formulasi snack bar dengan kombinasi tepung tempe, tepung bayam dan kurma

Patianom, Kriesteeven Brillyan Dingang (2024) Gambaran mutu organoleptik dan tingkat kesukaan formulasi snack bar dengan kombinasi tepung tempe, tepung bayam dan kurma. Laporan Tugas Akhir, PROGRAM STUDI DIPLOMA III GIZI, POLTEKKES KEMENKES PALANGKARAYA.

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Abstract

Latar Belakang : Snack bar merupakan produk olahan mengandung bahan campuran tepung, telur dan susu skim yang dipanggang hingga kering. Pada umumnya snack bar memiliki kandungan protein yaitu 9,38 gram. Perlu upaya meningkatkan kandungan protein dalam biskuit yaitu dengan bahan lokal seperti tepung tempe, tepung bayam dan buah kurma. Tujuan : Tujuan penelitian ini adalah untuk mengetahui gambaran mutu organoleptik dan tingkat kesukaan terhadap snack bar dengan kombinasi tepung tempe, tepung bayam dan buah kurma. Medote Penelitian : Desain penelitian rancangan acak lengkap. Pembuatan biskuit menggunakan 3 formulasi perbandingan tepung tempe : tepung bayam : buah kurma, P1 (50% : 10% 40%), P2 (60% : 15% : 25%) dan P3 (70% : 20% : 10%). Kemudian dilakukan uji oganoleptik dan tingkat kesukaan. Data yang diperoleh dianalisis secara deskriptif. Hasil dan Pembahasan : Karakteristik tepung tempe berwarna coklat kekuningan dan beraroma khas tempe. Tepung bayam kehijauan dan beraroma khas bayam. Buah kurma yang digunakan adalah buah kurma kering. Produk snack bar memiliki karakteristik berwarna coklat kehijauan, rasa cenderung agak manis, beraroma tempe dan padat. Hasil mutu organoleptik terhadap 30 panelis memiliki parameter warna P2 sebanyak 27 penelis, rasa P1 sebanyak 23 panelis, aroma P2 sebanyak 12 dan P3 sebanyak 13 panelis dan tekstur P3 sebanyak 16 panelis. Kesimpulan : Tingkat kesukaan panelis terhadap biskuit dengan paramenter warna, rasa, aroma dan tekstur yang paling tertinggi ada pada formulasi P2.

Background: Snack bars are processed products containing a mixture of flour, eggs and skim milk that are baked until dry. In general, snack bars have a protein content of 9.38 grams. Efforts are needed to increase the protein content in biscuits, namely with local ingredients such as tempeh flour, spinach flour and date fruit. Objective: The purpose of this study was to determine the description of organoleptic quality and the level of preference for snack bars with a combination of tempeh flour, spinach flour and date fruit. Research Methods: Complete randomized design research design. Making biscuits using 3 formulations of tempeh flour: spinach flour: date fruit, P1 (50%: 10% 40%), P2 (60%: 15%: 25%) and P3 (70%: 20%: 10%). Then the oganoleptic test and level of liking were carried out. The data obtained were analyzed descriptively. Results and Discussion: The characteristics of tempeh flour are yellowish brown and have a distinctive tempeh aroma. Spinach flour is greenish and has a distinctive spinach aroma. The dates used are dried dates. Snack bar products have greenish brown characteristics, taste tends to be slightly sweet, tempeh flavored and solid. The results of organoleptic quality on 30 panelists had P2 color parameters as many as 27 panelists, P1 taste as many as 23 panelists, P2 aroma as many as 12 and P3 as many as 13 panelists and P3 texture as many as 16 panelists. Conclusion: The level of panelists' liking for biscuits with the highest color, taste, aroma and texture parameters is in the P2 formulation.

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