PENGARUH SUBSTITUSI TEPUNG BIJI DURIAN (Durio Zibethinus Murr) TERHADAP SIFAT ORGANOLEPTIK PUFF PASTRY
THE EFFECT OF SUBSTITUTION OF DURIAN SEED FLOUR (Durio Zibethinus Murr) ON THE ORGANOLEPTIC PROPERTIES OF PUFF PASTRY
Puff Pastry adalah pastry yang terbuat dari adonan subtitusi tepung biji durian yang dilapisi lemak padat sehingga didapatkan banyak lapisan. Tujuan penelitian ini untuk mengetahui: 1) pengaruh subtitusi tepung biji durian terhadap sifat organoleptik produk pada kriteria warna, rasa, lapisan, aroma dan tingkat kesukaan; 2) produk hasil terbaik 3) nilai kandungan gizi terbaik. Penelitian ini termasuk eksperimen dengan faktor tunggal tiga perlakuan. Faktor tunggalnya adalah subtitusi tepung biji durian dengan perlakuan 7,5%, 10%, 12,5%. Pengumpulan data menggunakan metode observasi melalui uji organoleptik. Data dikumpulkan dengan instrument lembar observasi dalam bentuk check list dari 30 panelis yang terdiri dari 5 panelis terlatih dan 25 panelis semi terlatih. Analisis data sifat organoleptik menggunakan Anova Tunggal dengan bantuan program SPSS dan diuji lanjut dengan uji Duncan. Nilai kandungan gizi puff pastry dianalisis dengan nutri survey. Hasil penelitian menunjukan bahwa: 1) subtitusi tepung biji durian berpengaruh terhadap warna, rasa, lapisan, aroma dan tingkat kesukaan produk; 2) produk terbaik dibuat dari perlakuan substitusi tepung biji durian 200g yang didapat dari perbandingan tepung terigu 87,5% dan tepung biji durian 12,5% ; 3) nilai kandungan gizi terbaik adalah energy 1844,7kkal, air 29,7g, protein 20,4g, karbohidrat 157,3g, serat 4,7g, lemak 126,8g, Vit A 499,6 mg, Pottasium 192,1mg, kalsium 56,0mg, magnesium 39,4mg, pospor 196,3mg. Kenaikan nilai kandungan gizi diperoleh dari perbandingan puff pastry tepung terigu dengan puff pastry subtitusi tepung biji durian sebesar karbohidrat 3,5%, protein 3,0%, lemak 3,3%, energy 3,30%, serat 3,1%, air 0,3%, vit A 4,9%, magnesium 2,5%, fosfor 1,2%, kalsium 0,5%, potassium1,9%.
Kata Kunci: Tepung Biji Durian, Puff Pastry, Sifat Organoleptik, Substitusi,
Puff Pastry is a pastry made from substitute dough for durian seed flour coated with solid fat so that it gets many layers. The purpose of this study was to determine: 1) the effect of substitution of durian seed flour on the organoleptic properties of the product on the criteria for color, taste, coating, aroma and level of preference; 2) the best product results 3) the best nutritional value. This study included an experiment with a single factor of three treatments. The single factor is substitution of durian seed flour with treatment of 7.5%, 10%, 12.5%. Data collection using the observation method through organoleptic test. Data were collected using an observation sheet instrument in the form of a check list from 30 panelists consisting of 5 trained panelists and 25 semi-trained panelists. Organoleptic data analysis used single ANOVA with the help of the SPSS program and further tested with the Duncan test. The nutritional value of puff pastry was analyzed using nutrient surveys. The results showed that: 1) substitution of durian seed flour affected the color, taste, coating, aroma and level of product preference; 2) the best product is made from substitution treatment of 200g durian seed flour obtained from a ratio of 87.5% wheat flour and 12.5% durian seed flour; 3) the best nutritional value is energy 1844.7kcal, water 29.7g, 20.4g protein, 157.3g carbohydrates, 4.7g fiber, 126.8g fat, Vit A 499.6 mg, Pottasium 192.1mg, calcium 56.0mg, magnesium 39.4mg, pospor 196.3mg. The increase in nutritional value was obtained from the comparison of wheat flour puff pastry with durian seed flour substitution puff pastry of 3.5% carbohydrates, 3.0% protein, 3.3% fat, 3.30% energy, 3.1% fiber, water. 0.3%, vitamin A 4.9%,magnesium 2.5%, phosphorus 1.2%, calcium 0.5%, potassium1.9%.
Keywords: Durian Seed Flour, Puff Pastry, Organoleptic Properties, Substitution,