Update Artikelilmiah: 29569

INDAH LUZCLARITA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang : Penelitian ini bertujuan untuk menganalisa karakteristik sensori cookies 
bersubtitusi tepung pisang kepok dan disuplementasi tepung cangkang telur ayam dan 
memprediksi nilai gizi yang dihasilkan cookies terbaik.
Metode : Penelitian experimental faktorial dengan metode Rancangan Acak Kelompok 
(RAK). Faktor tersebut terdiri dari 2 faktor, yaitu: prosentase suplementasi tepung 
cangkang telur terhadap total tepung 3%(C1);6%(C2);9%(C3), dan proporsi terigu:tepung 
pisang kepok 70%:30%(P1); 50%:50%(P2); 30%:70%(P3). Terdapat 9 perlakuan dengan
3 kali pengulangan sehingga diperoleh 27 percobaan. Analisis karakteristik sensori 
menggunakan uji Fredman dilanjutkan uji banding ganda 5%. Analisa formula terbaik 
menggunakan uji indeks efektifitas. Uji panelis menggunakan panelis tidak terlatih 110 
orang ditambahkan 10% panelis cadangan. Prediksi nilai gizi menggunakan metode 
perhitungan dengan aplikasi Nutrisurvey yang disesuaikan dengan Kemenkes (2018).
Hasil Penelitian : Formula terbaik adalah C3P2 mengandung 459 kkal/bb; serat 1,3%/bb; 
kalsium 1,5%/bb, serta memenuhi 105,6% kebutuhan kalsium WUS dan mencukupi 
kalsium Estimated Average Requirement (EAR) ibu hamil.
Kesimpulan : Perbedaan proporsi perlakuan mempengaruhi karakteristik sensori cookies.
Formulasi terbaik adalah C3P2; memenuhi 105,6% kebutuhan kalsium WUS dan 
mencukupi Estimated Average Requirement (EAR) ibu hamil.

Abtrak (Bhs. Inggris)

Background: The aim of this research is to analysis sensory characteristic of cookies 
substituted by kepok banana flour and supplemented by chicken eggshell powder and 
predict the nutrition value of the best treatment cookies.
Method: This factorial experimental research uses Group Design Randomized (RAK)
method. There were 2 factors, namely: the precentage of eggshell powder supplementation 
3%(C1);6%(C2);9%(C3) of total flour and the proportion of wheat flour:kepok banana 
flour 70%:30%(P1); 50%:50%(P2); 30%:70%(P3). There were 9 treatments repeated 3 
times so that get 27 total combinations. Characteristic sensory analysis used Friedman test 
and then continued with double compared test 5%. The best treatment was analyzed by 
using the Effectiveness Index. Human preferences test used 110 untrained consumers plus 
10% for back up. The prediction of nutrition value used Nutrisurvey application which is
suited by Kemenkes (2018).
Results: The best treatment was C3P2 which is contained 459 kcal/bb; fiber 1,3%/bb; 
calsium 1,5%/bb and it filled amount 105,6% calcium necessary for fertile women and 
fulfill pregnancy calcium Estimated Average Requirement (EAR).
Conclusion: The treatments combinations affected on cookies sensory characteristics. The 
best treatment was C3P2; it filled amount 105,6% calcium necessary for fertile women
and fulfill pregnancy calcium Estimated Average Requirement (EAR).

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