Uji Kesukaan Dan Kandungan Gizi Donat Substitusi Puree Biji Durian

The Test Of Predilection And Nutrient Content In Donut Substitution Of Durian's Seeds Puree

Salah satu biji-bijian yang potensial memiliki kandungan pati tinggi yaitu biji durian, sehingga memungkinkan digunakan sebagai bahan diversifikasi pangan, antara lain dalam pembuatan donat. Donat puree biji durian merupakan salah satu produk roti yang teknik pematangannya digoreng, dibuat dengan bahan dasar terigu yang disubstitusikan dengan puree biji durian 30% . Hasil uji awal menunjukkan bahwa donat disubstitusi dengan puree biji 30% menunjukkan hasil yang baik. Penelitian memiliki tujuan : 1) untuk mengetahui kesukaan panelis terhadap donat puree biji durian; 2) untuk mengetahui kandungan gizi donat puree biji durian meliputi karbohidrat, protein, lemak dan mineral. Penelitian ini merupakan jenis penelitian deskriptif kuantitatif yang dikualitatifkan. Pengumpulan data dengan observasi (uji hedonik) 5 skala (1 = tidak suka, 2 = kurang suka, 3 = cukup suka, 4 = suka, 5 = sangat suka) terhadap warna, aroma, pori-pori, tekstur dan rasa. Data diperoleh dari panelis terbatas sebanyak 30 orang (20 panelis semi terlatih dan 10 panelis tidak terlatih). Analisis data dilakukan dengan persentase menggunakan bantuan Ms. Excel. Deskriptif Perentase (DP) selanjutnya dikonfirmasikan pada Tabel Kriteria Analisis Deskriptif Interval. Persentase dengan skala maksimal 100% dan minimal 20%.  Hasil penelitian menunjukkan bahwa warna donat disukai 90,00% panelis, aroma 83,30% panelis, dan pori-pori disukai 80,00%. Tekstur dan rasa masing-masing disukai 96,60% panelis. Kandungan gizi donat puree biji durian adalah karbohidrat 49,60%, protein 9,15%, lemak 8,11%, mineral 162,80%.

Kata Kunci : Donat, Puree Biji Durian, Kesukaan, Kandungan Gizi.

One of the seeds that has the potential to have a high starch content is durian seeds, making it possible to use durian seeds as food diversification, including in making donuts. Durian seed puree donut is one of the bread products whose ripening technique is fried, made with flour substituted with 30% durian seed puree. Preliminary test results showed that donuts substituted with 30% seed puree showed good results. This study had the following objectives: 1) to find out the panelist's predilection about donuts substitution of durian's seeds puree; 2) to find out the nutrient content about donuts substitution of durian's seeds puree including carbohydrates, proteins, fats and minerals. This research is a qualitative descriptive quantitative research. Collecting data by observation (hedonic test) 5 scales (1 = dislike, 2 = dislike, 3 = quite like, 4 = like, 5 = very like) on color, a, pores, texture and taste. Data obtained from limited panelists of 30 people (20 semi-trained panelists and 10 untrained panelists). Data analysis was carried out by using percentage using Ms. Excel. Descriptive Percentage (DP) is then confirmed in the Interval Descriptive Analysis Criteria Table. Percentage with a maximum scale of 100% and a minimum of 20%. The results showed that donut color preferred 90.00% of panelists, flavor 83.30% panelists, and 80.00% preferred pores. The texture and taste of each panelist 96.60% preferred. The nutrient content of durian seeds puree donuts is 49.60% carbohydrates, 9.15% protein, 8.11% fat, and 162.80% minerals.

Keywords : Donuts, Durian Seeds Puree, Likes, Nutrient Content.