Analisis mutu organoleptik dan daya terima stik bawang dayak (eleutherine bulbosa)

Sinaga, Ruth Dayasty (2022) Analisis mutu organoleptik dan daya terima stik bawang dayak (eleutherine bulbosa). Laporan Tugas Akhir, PROGRAM STUDI DIPLOMA III GIZI, POLTEKKES KEMENKES PALANGKA RAYA.

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Abstract

Latar Belakang : Bawang Dayak (Eleutherine bulbosa) merupakan salah satu komoditas pangan yang ada di Kalimantan. Bawang Dayak memiliki senyawa-senyawa yang sangat baik untuk pengobatan seperti alkaloid, glikosida, flavonoid, fenolik, steroid dan tannin. Bawang Dayak sudah dipercaya dapat mengobati berbagai jenis penyakit seperti kanker payudara, hipertensi, diabetes mellitus, penurun kolestrol, sakit jantung dan stroke. Bawang Dayak umumnya diolah menjadi obat namun sebagai sumber pangan fungsional Bawang Dayak dapat diolah menjadi aneka variasi makanan dan minuman.

Tujuan : Penelitian ini bertujuan untuk mengetahui karakteristik mutu organoleptik dan daya terima stik Bawang Dayak.

Metode Penelitian : Jenis penelitian ini termasuk dalam analisis kualitatif dengan metode penelitian eksperimen. Penelitian ini menggunakan rancangan acak lengkap dengan 4 perlakuan.

Hasil dan Pembahasan : Hasil penelitian menujukan stik Bawang Dayak beraroma khas stik bawang, berasa tidak pahit, berwarna kuning kecoklatan dan bertekstur renyah. Berdasarkan daya terima penilaian aroma paling banyak panelis menyatakan suka pada penambahan 11 gram, penilaian rasa paling banyak panelis menyatakan suka pada penambahan 5 gram, penilaian warna paling banyak panelis menyatakan suka pada penambahan 8 gram dan penilaian tekstur paling banyak panelis menyatakan suka pada penambahan 11 gram.

Kesimpulan : Dari hasil penelitian penulis merekomendasikan penambahan 5 gram (P2) dengan penambahan 5 gram sebagai produk yang paling disukai baik dari segi aroma, rasa, tekstur dan warna.

Background : Dayak onion (Eleutherine bulbosa) is one of the food commodities in Kalimantan. Dayak onions have compounds that are very good for treatment such as alkaloids, glycosides, flavonoids, phenolics, steroids and tannins. Dayak onions are believed to be able to treat various types of diseases such as breast cancer, hypertension, diabetes mellitus, lowering cholesterol, heart disease and stroke. Dayak onions are generally processed into medicine, but as a functional food source, Dayak onions can be processed into a variety of foods and beverages.

Objective : This study aims to determine the characteristics of organoleptic quality and acceptability of Dayak Onion sticks.

Research Methods : This type of research is included in qualitative analysis with experimental research methods. This study used a completely randomized design with 4 treatments.

Results and Discussion : The results showed that Dayak Onion sticks had a distinctive aroma, non-bitter taste, brownish yellow color and crunchy texture. Based on the acceptability of the aroma assessment, the most panelists expressed liking for the addition of 11 grams, the most panelists expressed liking for the addition of 5 grams of taste, the most panelists for color assessment said they liked the addition of 8 grams and the texture assessment the most panelists stated liked the addition of 11 grams.

Conclusion : From the results of the research the author recommends adding 5 grams (P2) with the addition of 5 grams as the most preferred product in terms of aroma, taste, texture and color

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