PENGARUH SUBTITUSI TEPUNG KACANG TUNGGAK DAN PENAMBAHAN JUS DAUN SEMANGGI TERHADAP SIFAT ORGANOLEPTIK SEMPRONG

THE EFFECT OF COWPEA FLOUR SUBSTITUTION AND ADDITION OF SEMANGGI LEAVES JUICE ON THE ORGANOLEPTIC PROPERTIES OF SEMPRONG

Abstrak

Tepung kacang tunggak berpotensial dimanfa’atkan secara luas melalui diversifikasi pangan berbasis sumber daya lokal. Salah satu caranya yaitu dengan mengolah tepung kacang tunggak menjadi bahan subtitusi semprong. Semprong adalah jajanan tradisional Indonesia yang cukup populer. Upaya agar semprong tepung kacang tunggak dapat diterima masyarakat maka perlu dibuat semenarik mungkin. Salah satu caranya yaitu dengan penambahan pewarna alami berupa jus daun semanggi. Penelitian ini bertujuan untuk mengetahui, 1) interaksi subtitusi tepung kacang tunggak dan penambahan jus daun semanggi terhadap sifat organoleptik semprong meliputi aroma, warna, rasa, dan kerenyahan; 2) tingkat kesukaan panelis/konsumen terhadap semprong.

Jenis penelitian ini adalah eksperimen dengan 3x2 faktorial, subtitusi tepung kacang tunggak dengan 20%, 30%, 40% dan penambahan jus daun semanggi dengan 30 gram dan 50 gram. Pengumpulan data dilakukan dengan metode observasi oleh 40 panelis semi terlatih. Analisis data uji organoleptik menggunakan analisis varian dua jalur dan jika signifikan dilakukan uji lanjut dengan uji Duncan. Analisis data uji kesukaan menggunakan deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa (1) interaksi subtitusi tepung kacang tunggak dan penambahan jus daun semanggi berpengaruh nyata terhadap aroma, warna, dan kerenyahan semprong; (2) tingkat kesukaan panelis/konsumen terhadap produk semprong tepung kacang tunggak 20% dan jus daun semanggi 50 gram sangat diterima terbukti presentase kesukaan tertinggi yaitu 97,5 % (≥ 95 %).

Kata Kunci : Semprong, Tepung Kacang Tunggak, Jus Daun Semanggi dan Sifat Organoleptik.

Abstract

Cowpea flour has the potential to be widely utilized through diversification of food based on local resources. One of them is by processing cowpea flour into a substitute for semprong. Semprong are quite popular traditional Indonesian snacks. Efforts to make the cowpea flour semprong acceptable to the community need to be made as attractive as possible. One of them is the addition of natural food coloring of cloverleaf juice. The purpose of this research is to know: 1) the interaction of cowpea flour substitution and addition of semanggi leaf juice to the organoleptic properties of semprong include aroma, color, taste, and crispness; 2) the level of preference for panelist/customer towards semprong.

This type of research is an experiment with 3x2 factorial, the substitution of cowpea flour 20%, 30%, 40% and the addition of clover leaf juice as much as 30 grams and 50 grams. Data collection was carried out by observation method by 40 semi-trained panelists.Organoleptic test data analysis used two-way analysis of variant and if significant, a further test was carried out with the Duncan test. Analysis of the level preference test data using quantitive descriptive. The result showed that 1) the interaction of cowpea flour substitution and the addition of semanggi leaf juice had a significant effect on the aroma, color, and crispness of semprong; 2) The level of preference for panelist/customers of the 20% cowpea flour semprong product and 50 grams of semanggi leaf extract is very acceptable, it is proven that the highest preference percentage is 97.5 % (≥95%).

Keywords: Semprong, Cowpea flour, Clover Juice, and Organoleptic Properties.