PENGARUH SUBSTITUSI TEPUNG KACANG HIJAU DAN PENAMBAHAN PUREE WORTEL TERHADAP SIFAT SENSORY RICH BISCUIT

THE SUBSTITUTION EFFECT OF MUNG BEAN FLOUR AND THE ADDITION OF CARROT PUREE TO THE SENSORY RICH BISCUIT PROPERTIES

Biskuit merupakan jajan renyah yang proses pematangannya dengan cara dipanggang. Rich biscuit dengan komposisi tepung kacang hijau dan puree wortel belum ditemukan di pasaran. Penelitian ini bertujuan untuk mengetahui 1) Pengaruh substitusi tepung kacang hijau terhadap sifat sensory rich biscuit, 2) Pengaruh penambahan puree wortel terhadap sifat sensory rich biscuit, 3) Interaksi substitusi tepung kacang hijau dan penambahan puree wortel terhadap sifat sensory rich biscuit meliputi warna, rasa, aroma, bentuk, tekstur, kerenyahan dan tingkat kesukaan, 4) Produk terbaik uji sensory rich biscuit. Jenis penelitian ini adalah eksperimen dengan 9 perlakuan, terdiri dari substitusi tepung kacang hijau 40%, 60% dan 80% serta penambahan puree wortel sebanyak 30%, 40%, dan 50%. Teknik pengambilan data menggunakan lembar observasi melalui uji sensory yang dilakukan oleh 35 panelis. Data uji sensory dianalisis dengan Anava Ganda dan uji lanjut Duncan. Hasil penelitian: 1) Substitusi tepung kacang hijau berpengaruh terhadap warna, aroma dan tekstur rich biscuit, tetapi tidak berpengaruh terhadap rasa, bentuk, kerenyahan dan tingkat kesukaan rich biscuit, 2) Penambahan puree wortel berpengaruh terhadap warna, tekstur, kerenyahan dan tingkat kesukaan rich biscuit, tetapi tidak berpengaruh terhadap rasa, aroma dan bentuk rich biscuit, 3) Interaksi substitusi tepung kacang hijau dan penambahan puree wortel berpengaruh terhadap warna, tekstur dan kerenyahan rich biscuit, tetapi tidak berpengaruh terhadap rasa, aroma, bentuk dan tingkat kesukaan rich biscuit, 4) Produk terbaik dari semua parameter yang diujikan yaitu terdapat pada rich biscuit dengan substitusi tepung kacang hijau 40% dan penambahan puree wortel 50% atau (P7).
Kata Kunci : rich biscuit, tepung kacang hijau, puree wortel

Biscuits are crunchy snacks made by baking. Rich biscuit products with compotition mung bean flour and carrot puree have not been found on the market. This study aims to determine 1. The effect of the substitution of mung bean flour on the sensory properties of rich biscuits, 2. The effect of the addition of carrot puree on the sensory properties of rich biscuit, 3. The interaction of the substitution of mung bean flour and the addition of carrot puree on the sensory properties of rich biscuit include color, taste, smell, shape, texture, crispness and fondness, 4. The best product from the sensory test. This type of research is experimental with 9 treatments, consisting of 40%, 60% and 80% mung bean flour substitution and the addition of carrot puree as much as 30%, 40%, and 50%. The data collection technique used observation sheets by 35 panelists. The analysis of sensory test data results using Anava Two Way analysis and Duncan's follow-up test. The results are: 1) Substitution of mung bean flour affects the color, smell and texture of rich biscuit, but does not affect the taste, shape, crispness and fondness of rich biscuit, 2) The addition of carrot puree affects the color, texture, crispness and fondness of rich biscuit, but does not affect the taste, smell and shape of rich biscuit, 3) Interaction between substitute mung bean flour and addition of carrot puree affects the color, texture and crispness of rich biscuit, but does not affect the taste, smell, shape and fondness of rich biscuit, 4) The best product are found in rich biscuit with 40% mung bean flour substitution and addition of 50% carrot puree or (P7).
Keyword : rich biscuit, mung bean flour, carrot puree