PENGARUH PENAMBAHAN PUREE WORTEL (Daucus carota L) DAN SUBTITUSI TEPUNG MOCAF (Modified Cassava Flour) TERHADAP MUTU ORGANOLEPTIK KULIT PANGSIT

Abstract

ABSTRAK

Penelitian ini tentang kulit pangsit yang memiliki bahan utama tepung terigu yang ditambahkan dengan tepung mocaf dan penambahan puree wortel. Penelitian ini bertujuan 1)pengaruh penambahan tepung mocaf terhadap uji organoleptik yang meliputi mutu dan tingkat kesukaan (warna, aroma, kerenyahan, rasa); 2)pengaruh interaksi penambahan tepung mocaf dan penambahan puree wortel terhadap uji organoleptik yang meliputi mutu dan tingkat kesukaan (warna, aroma, kerenyahan, rasa); 3)kandungan energi dan zat gizi meliputi beta karoten, serat dan Vitamin A, kulit pangsit  yang terbaik dari uji organoleptik.

Penelitian ini merupakan jenis penelitian eksperimen. Pada penelitian ini dilakukan 9 perlakuan subtitusi mocaf  dan penambahan puree wortel yaitu 20%:20%, 20%:35%, 20%:50%, 30%:20%, 30%:35%, 30%:50%, 40%:20%, 40%:35%, 40%:50%.Teknik pengambilan data menggunakan lembar observasi dengan cara uji organoleptik yang dilakukan oleh 15 panelis terlatih dan 25 panelis agak terlatih.  Analisis data hasil uji organoleptik menggunakan analisis varian dua jalur dan uji lanjut Duncan, selanjutnya dilakukan uji kimia untuk mengetahui kadar kandungan gizi dalam kulit pangsit.

Penelitian menunjukkan yaitu: 1) subtitusi tepung mocaf berpengaruh terhadap hasil jadi kulit pangsit yang meliputi: warna, aroma, rasa, kesukaan, kerenyahan; 2)interaksi subtitusi tepung mocaf dan penambahan puree wortel berpengaruh terhadap hasil jadi kulit pangsit goreng yang meliputi warna dan kerenyahan, untuk kukus meliputi warna, aroma, kesukaan.Jumlah kandungan gizi dari produk terbaik kulit pangsit goreng/100 g dengan perlakuan  subtitusi mocaf 20% dan penambahan puree wortel 35% adalah β-karoten sebesar 28,90mg/g, Vitamin A sebanyak 31,08mg/g, serat sebanyak 3,02g. Subtitusi mocaf 40 % dan penambahan puree wortel 50% kukus mengandung β-karoten sebesar 56,35 µg/g, Vitamin A sebanyak 71,8mg/g, serat sebanyak 2,31g.

Kata kunci : kulit pangsit, tepung mocaf, puree wortel.

ABSTRACT

This study is about pangsit sheet that is made of wheat as main ingredient, which is mixed with mocaf powder and  added with puree carrot. This study aimed to analize  1) the effect of mocaf powder subtitution toward organoleptic test which consists of quality and  favoritable level (color, aroma, crispy, and taste); 2) interaction caused by subtitution of mocaf powder and addition of puree carrot toward organoleptic test which consists of quality and  favoritable level (color, aroma, crispy, and taste); 3) energy and nutrition consist of beta caroten, fiber, vitamin A, the best pangsit sheet based on organoleptic test.

This study was experimental research. There were 9 treatments of mocaf subtitution and puree carrot addition divided into ratio which were 20%:20%, 20%:35%, 20%:50%, 30%:20%, 30%:35%, 30%:50%, 40%:20%, 40%:35%, 40%:50%. Collecting data used an observanional panel. There were 15 expert panelis and 25 average panelis who did organoleptic test. Two way varian and advanced duncan test were used for analizing data from the results of organoleptic test. Then, to see nutrition value that was contained in pangsit sheet, chemical test was taken.

The results show that 1) subtitution of mocaf powder had effect toward pangsit sheet which affect color, aroma, crispy level, and taste. 2) interaction of mocaf subtitution and puree carrot addition had effect toward fried pangsit sheet which can be seen by its color, and crispy level While steamed pangsit sheet can be seen by its color, aroma, and taste. 3) the best nutrition value of pangsit sheet product / 100g with mocaf 20% and puree carot 35% was containing 28,90 mg/g beta caroten; 31,08 mg/g vitamin A; 3,02g fiber. While 100g product with 40% mocaf and 50% puree carrot addition contained 56,35 mg/g beta caroten 71,8 mg/g vitamin A; 2,31g fiber.

Keywords: pangsit sheet, composite flour, puree carrot