Pengaruh Proporsi Bonggol Pisang (Musa Paradisiaca) dan Puree Kacang Tolo (Vigna Unguiculata) Terhadap Tingkat Kesukaan Kerupuk Bonggol Pisang

The Effect of the Proportion of Banana Weevil (Musa Paradisiaca) and Tolo Peanut Puree (Vigna Unguiculata) on the Preference Level of Banana Weevil Crackers

Penulis tertarik untuk menambahkan bonggol pisang dan kacang tolo yang di campurkan ke dalam adonan kerupuk. Tujuannya agar kerupuk mengandung banyak serat dan protein yang sangat baik untuk kesehatan tubuh. Penulis melakukan penelitian ini agar masyarakat dapat mengonsumsi serat yang biasanya terdapat pada sayuran dan tidak dapat pada camilan seperti kerupuk. Penelitian ini dilakkan untuk mengetahui pengaruh penambahan puree kacang tolo terhadap kerupuk yang ditinjau dari warna, aroma, kerenyahan dan rasa. Penilaian tingkat kesukaan kerupuk bonggol pisang dengan penambahan puree kacang tolo diperoleh sebagai berikut, sebanyak 20 panelis dari 30 orang menyatakan suka sampai sangat suka terhadap warna kerupuk. sebanyak 19 panelis menyatakan suka sampai sangat suka terhadap aroma. sebanyak 22 panelis menyatakan suka sampai sangat suka terhadap kerenyahan kerupuk. sebanyak 20 panelis menyatakan suka sampai sangat suka terhadap rasa kerupuk. Kandungan gizi yang didapat dari hasil uji laboratorium menurut Balai Penelitian dan Konsultasi Industri (BPKI) meliputi protein 24.40 gram, kalsium 481 mg, lemak 1.90 gram, fosfor 399 mg, serat 1.60 gram, karbohidrat 56.60 gram.

The author is interested in adding banana humps and tolo beans mixed into the cracker mixture. The goal is that the crackers contain lots of fiber and protein which are very good for the health of the body. The author conducted this study so that people can consume fiber which is usually found in vegetables and cannot be in snacks such as crackers. This research was conducted to determine the effect of adding tolo bean puree on crackers in terms of color, aroma, crunch and taste. The assessment of the level of preference for banana hump crackers with the addition of tolo peanut puree was obtained as follows, as many as 20 panelists from 30 people stated that they liked the color of the crackers very much. as many as 19 panelists stated that they liked to really like the aroma. as many as 22 panelists stated that they liked to really like the crispness of the crackers. as many as 20 panelists stated that they liked to really like the taste of crackers. The nutritional content obtained from the results of laboratory tests according to the Industrial Research and Consultation Institute (BPKI) includes 24.40 grams of protein, 481 mg of calcium, 1.90 grams of fat, 399 mg of phosphorus, 1.60 grams of fiber, 56.60 grams of carbohydrates.