PENGARUH SUBSTITUSI TEPUNG MOCAF DAN PENAMBAHAN PUREE WORTEL TERHADAP TINGKAT KESUKAAN KUE KUPING GAJAH

THE EFFECT OF MOCAF FLOUR SUBSTITUTION AND THE ADDITION OF CARROT PUREE ON THE LEVEL OF LIKEABILITY OF ELEPHANT EAR CAKE

Tujuan penelitian ini adalah untuk mengetahui: 1) pengaruh substitusi tepung mocaf terhadap tingkat kesukaan kue kuping gajah; 2) pengaruh penambahan puree wortel terhadap tingkat kesukaan kue kuping gajah; 3) pengaruh interaksi substitusi tepung mocaf dan penambahan puree wortel terhadap tingkat kesukaan kue kuping gajah; dan 4) nilai nutrisi produk kue kuping gajah terbaik berdasarkan hasil uji kimia.

Penelitian ini termasuk jenis penelitian eksperimen berdesain faktorial 3 x 2 dengan 6 perlakuan. Teknik pengambilan data pada penelitian ini berupa observasi yang dilakukan oleh 3 panelis terlatih, 31 panelis semi terlatih, dan 19 panelis tidak terlatih dengan instrumen pengambilan data menggunakan lembar penilaian uji hedonik denga kriteria warna, aroma, kerenyahan, rasa, dan keseluruhan. Teknik analisis data yang digunakan adalah ANOVA dua arah yang dibantu oleh perangkat lunak SPSS versi 22 dan dilanjutkan dengan uji lanjutan Duncan jika ditemukan adanya interaksi yang signifikan.

Hasil penelitian menunjukkan bahwa 1) substitusi tepung mocaf berpengaruh terhadap tingkat kesukaan kue kuping gajah dari aspek kerenyahan dan rasa; 2) penambahan puree wortel tidak memberikan pengaruh signifikan terhadap semua aspek kesukaan; 3) interaksi keduanya hanya berpengaruh pada kerenyahan; dan 4) kandungan nutrisi kue kuping gajah terbaik diperoleh lemak 4,81%, abu 1,25%, protein 7,88%, air 1,02%, karbohidrat 82,01%, serat 2,82%, dan beta-karoten 86,50 mg/100g.

Kata Kunci: tepung mocaf, puree wortel, kue kuping gajah, tingkat kesukaan

The purpose of this study was to determine: 1) the effect of mocaf flour substitution on the level of likeability of elephant ear cake; 2) the effect of addition of carrot puree on the level of likeability of elephant ear cake; 3) the effect of the interaction between mocaf flour substitution and the addition of carrot puree on the level of likeability of elephant ear cake; and 4) the nutritional value of the best elephant ear cake product based on the results of chemical tests.

This study is an experimental research type with a 3 x 2 factorial design with 6 treatments. The data collection technique in this study was in the form of observations carried out by 3 trained panelists, 31 semi-trained panelists, and 19 untrained panelists with data collection instruments using a hedonic test assessment sheet with criteria for color, aroma, crispiness, taste, and overall. The data analysis technique used was two-way ANOVA assisted by SPSS version 22 software and continued with Duncan's follow-up test if a significant interaction was found.

The results showed that 1) mocaf flour substitution affected on the level of likeability of elephant ear cake in terms of crispiness and taste; 2) the addition of carrot puree did not have a significant effect on all aspects of preference; 3) the interaction between the two only affected the crispiness; and 4) the best nutritional content of elephant ear cake was obtained from 4.81% fat, 1.25% ash, 7.88% protein, 1.02% water, 82.01% carbohydrate, 2.82% fiber, and 86.50 mg/100g beta-carotene.

Keywords: mocaf flour, carrot puree, elephant ear cake, level of likeability