Pengaruh Penambahan Tepung Buah Karamunting (Rhodomyrtus tomentosa) terhadap Daya Terima, Total Serat Pangan, dan Kalium pada Biskuit
DOI:
https://doi.org/10.21580/ns.2023.7.2.18240Keywords:
biscuits, dietary fiber, potassium, Rhodomyrtus tomentosa, biskuit, kalium, karamunting, serat panganAbstract
This study aims to determine the organoleptic test results of Rhodomyrtus tementosa biscuits, total dietary fiber, and potassium. This research is a laboratory experimental research with a one-factorial RAL (Completely Randomized Design) design, namely the addition of Rhodomyrtus tementosa flour. There were four treatments with two repetitions of laboratory tests and one organoleptic test. The results of the organoleptic test analysis of biscuits with the addition of Rhodomyrtus tementosa flour showed that the preference parameters for color, texture, aroma and taste decreased with the addition of more Rhodomyrtus tementosa. The biscuit results from the selected formulation were P1 biscuits (3.73) with the addition of 25% Rhodomyrtus tementosa flour. Based on the results of the total dietary fiber and potassium test, it was found that there was an increase in the levels of total dietary fiber (17.69%) and potassium (157.73%) in Rhodomyrtus tementosa biscuits (P1) compared to the control (P0). Biscuits with the addition of Rhodomyrtus tementosa flour could be an alternative food product that is high in dietary fiber and high in potassium.
Penelitian ini bertujuan untuk mengetahui hasil uji organoleptik dari biskuit karamunting terpilih, total serat pangan dan kalium. Penelitian ini merupakan penelitian eksperimen laboratorium dengan rancangan RAL (Rancangan Acak Lengkap) satu faktorial yaitu penambahan tepung buah karamunting. Terdapat empat perlakuan dengan dua kali pengulangan uji laboratorium dan satu kali uji organoleptik. Hasil analisis uji organoleptik dari biskuit dengan penambahan buah karamunting dari parameter kesukaan warna, tekstur, aroma dan rasa semakin menurun dengan semakin banyak penambahan buah karamunting. Hasil biskuit dari formulasi terpilih yaitu biskuit P1 (3,73) dengan penambahan tepung buah karamunting sebanyak 25%. Berdasarkan hasil uji total serat pangan dan kalium didapatkan hasil bahwa terjadi peningkatan kadar total serat pangan (17,69%) dan kalium (157,73%) pada biskuit karamunting (P1) dibandingkan dengan kontrol (P0). Biskuit dengan penambahan tepung buah karamunting dapat menjadi alternatif produk pangan yang tinggi serat pangan dan tinggi kalium.
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