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ABSTRAK
Bunga Tasbih (Canna edullis Ker.) adalah jenis tanaman bunga berakar menyerupai umbi yang memiliki rasa agak manis dan mengandung karbohidrat tergolong rendah (22,6%). Ikan Patin (Pangansius hypopthalmus) adalah jenis ikan air tawar dengan kandungan protein yang sangat tinggi dan baik. Penelitian ini membahas pembuatan cookies formulasi tepung rimpang bunga Tasbih (Canna edulis Ker.) dan tepung ikan Patin (Pangansius hypopthalmus) sebagai pilihan makanan selingan kaya gizi guna mempertahankan status gizi masyarakat. Tujuan penelitian adalah mendapatkan cookies ideal dengan kandungan gizinya dan mengetahui cookies paling disukai masyarakat.
Penelitian ini menggunakan uji organoleptik (hedonik) cookies dan uji proksimat untuk mengetahui kandungan gizinya. Objek penelitian terdiri atas empat cookies formlulasi dengan penggunaan tepung rimpang bunga Tasbih (75% dan 80%) dan tepung ikan Patin (20% dan 25%). Dua dari empat sampel cookies ditambahkan tepung terigu (5%) sebagai pembanding dalam organoleptik. Alat pengumpulan data berupa formulir penilaian oleh panelis secara insidental. Metode analisis data uji organoleptik menggunakan analisis deskriptif persentase dan analisis varian berpasangan (Uji Repetead ANOVA).
Hasil penelitian menyatakan tingkat daya terima panelis diperoleh cookies bergizi C2 lebih disukai dari segi warna, aroma dan rasa, cookies C1 lebih disukai dari segi tekstur. Keseluruhan sampel cookies memiliki rerata penilaian dengan kriteria cookies ideal. Berdasarkan analisis varian berpasangan (Uji Repetead ANOVA) pada taraf nilai signifikan 5% ( p < 0,05 ) diperoleh adanya perbedaan kualitas dari empat sampel cookies ditinjau dari indikator warna, aroma, rasa dan tekstur. Hasil uji proksimat tepung rimpang bunga Tasbih mengandung kadar karbohidrat 75,3%; protein 3,61%; lemak 0,15% dan serat kasar 3,62% dalam 100 gram. Hasil uji proksimat cookies C1 (non-terigu) mengandung kadar karbohidrat 54,3%; protein 13,4%; lemak 24,3% dan serat kasar 5,49%. Cookies C2 (terigu 5%) mengandung kadar karbohidrat 54,8%; protein 14,1%; lemak 24,5 dan serat kasar 4,34%.
Saran: cookies C2 memenuhi kriteria ideal cookies dengan kandungan nilai gizi yang baik dan tingkat kesukaan terbaik dapat sebagai pilihan makanan pendamping masyarakat guna menyumbangkan dan mempertahankan status gizi terkhusus pada kelompok lansia.
Kata kunci: cookies, rimpang bunga Tasbih, ikan Patin, uji organoleptik.
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ABSTRACT
Beads flower (Canna edulis Ker.) was sweetless arrowroot with lower carbohydrate (22,6%). Catfish (Pangansius hypopthalmus) was one of incantations fish with upper protein. This research discussed of cookies formulated by Beads flower rhizome flour (Canna edulis Ker.) and Catfish flour (Pangansius hypopthalmus) as a selected nutrient-rich snack where maintain the nutrient status of the community. The aim of the research was to get ideal cookies with nutritional content and determine the most preferred by community.
This research used organoleptic assessment using hedonic test and proximate test on experimental cookies results to known the nutrient content. The object of research consisted four cookies formulation with beads flower rhizome flour (75% and 80%) and catfish flour (20% and 25%). Two from the four samples of cookies added to wheat-flour (5%) as a comparison of organoleptic. Instrument data collect used scoring form of panelist by incidental sampling. The method data analysis of organoleptic assessment used paired analysis of variance (Repeated ANOVA Test) and hedonic test using descriptive analysis by percentage.
The results of this research stated the acceptance panelist of cookies obtained cookies C2 were preferably in terms of colour, flavor and taste. Cookies C1 was preferably in term of texture. For the whole sample of cookies had a mean which shown cookies with ideal criteria. Based on the analysis of varian pairs (Repeated ANOVA Test) with a 5% value of significance level ( p < 0,05 ) obtained there was the difference in quality among the four samples in terms of colour, flavor, taste and texture. The results of proximate test of the r hizome flour contained 75,3% of carbohydrate; 3,61% of protein; 0,15% of fat and 3,62% of crude fiber in 100 grams. Cookies C1 (non-wheat flour) contained 54,3% of carbohydrate; 13,4% of protein; 24,3% of fat and 5,49% of crude fiber. Cookies C2 (wheat-flour 5%) contained 54,8% of carbohydrate; 14,1% of protein; 24,5% of fat and 4,34% of crude fiber.
This recommended cookies C2 with good nutritional value content which can be used as a supplementary snack selection to donate and maintain the nutrient status especially for adults or senium ages.
Keywords: cookies, beads flower rhizome, catfish, organoleptic assessment
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