Update Artikelilmiah: 41495

DWI FEBRIANTI

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Abstrak (Bhs. Indonesia)

Crackers merupakan salah satu dari  jenis biskuit yang memiliki tekstur berlapis dan renyah. Crackers ubi jalar memiliki kelemahan yaitu rendahnya kadar protein, oleh karena itu perlu suplemetasi bahan pangan lain untuk  memenuhi nilai gizinya. Sumplementasi tepung biji kecipir dapat menjadi solusi untuk meningkatkan nilai gizi crackers ubi jalar sebab nilai gizinya setara dengan kacang kedelai. Adapun penelitian ini bertujuan untuk mengetahui pengaruh suplementasi tepung biji kecipir, jenis lemak maupun kombinasi keduanya terhadap karakteristik kimia dan sensoris crackers ubi jalar. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial. Faktor yang diteliti meliputi suplementasi tepung biji kecipir yaitu 5% (K1), 10% (K2), dan 15% (K3), serta jenis lemak yang terdiri dari Mentega (L1), margarin (L2) dan kombinasi antara mentega dan margarin (1:1) (K3).  Variabel yang diamati berupa variabel kimia (kadar protein, kadar lemak, kadar air, kadar abu dan kadar karbohidrat (by difference)) dan variabel sensori (tekstur, aroma, warna, rasa asin, dan kesukaan). Data variabel kimia diuji dengan ANOVA dan uji lanjut DMRT pada taraf 5%. Variabel sensori diuji dengan Kruskal Wallis pada taraf 5% dan uji lanjut banding ganda. Hasil penelitian menunjukan bahwa suplementasi tepung biji kecpir memberi pengaruh pada semua variabel kimia kecuali kadar air, sedangkan jenis lemak hanya mempengaruhi kadar protein, lemak dan karbohidrat (by difference) crackers ubi jalar.  Interaksi diantara dua faktor tidak memberikan pengaruh pada semua variabel kimia, namun kombinasi perlakuan suplementasi tepung biji kecipir mempengaruhi nilai sensori pada parameter tekstur, aroma langu dan kesukaan. Crackers Ubi jalar yang paling disukai adalah K1L1 yang memperoleh penialaian tekstur (3,6); aroma (3,90); warna (3,97); dan rasa asin (3,43)

Abtrak (Bhs. Inggris)

Crackers are a type of biscuit that has a layered and crunchy texture. Sweet potato crackers have a weakness, namely low protein content, therefore it is necessary to supplement other food ingredients to fulfill their nutritional value. Supplementation of winged bean seed flour can be a solution to increase the nutritional value of sweet potato crackers because their nutritional value is equivalent to soybeans. This study aims to determine the effect of supplementation of winged bean seed flour, type of fat or a combination of both on the chemical and sensory characteristics of sweet potato crackers. This study used a completely randomized design factorial. The factors studied included the supplementation of winged bean seed flour, namely 5% (K1), 10% (K2), and 15% (K3), as well as the type of fat consisting of butter (L1), margarine (L2) and a combination of butter and margarine ( 1:1) (K3). The variables observed were chemical variables (protein content, fat content, moisture content, ash content and carbohydrate content (by difference)) and sensory variables (texture, aroma, color, salty taste and preferences). Chemical variable data were tested by ANOVA and DMRT follow-up test at 5% level. Sensory variables were tested with Kruskal Wallis at 5% level and double comparison test. The results showed that the supplementation of winged bean seed flour had an effect on all chemical variables except for water content, while the type of fat only affected the levels of protein, fat and carbohydrates (by difference) in sweet potato crackers. The interaction between the two factors did not have an effect on all chemical variables, but the combination of treatment with winged bean seed flour supplementation affected sensory values in the parameters of texture, unpleasant aroma and preferences. The most preferred Sweet Potato Crackers were K1L1 which obtained a texture rating (3.6); aroma (3.90); color (3.97); and salty taste (3.43).

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