DAYA TERIMA DAN NILAI GIZI BISKUIT DENGAN SUBSTITUSI TEPUNG GARBANZO DAN PENAMBAHAN TEPUNG WORTEL
ACCEPTANCE AND NUTRITIONAL VALUE OF BISCUITS WITH SUBSTITUTION OF GARBANZO FLOUR AND ADDITION OF CARROT FLOUR
Nama Penulis : Arifa Mustika Dewi
NIM : 20051334072
Program Studi : S1 Gizi
Jenis Laporan : Skripsi
Kota : Surabaya
Fakultas : Fakultas Ilmu Keolahragaan dan Kesehatan
Nama Lembaga : Universitas Negeri Surabaya
Pembimbing : Dr. Ir. Asrul Bahar, M. Pd.
Perkembangan inovasi mendorong terciptanya produk snack berbentuk biskuit yang tinggi serat dengan substitusi tepung garbanzo dan penambahan tepung wortel. Tujuan penilitian ini adalah untuk mengetahui pengaruh substitusi tepung garbanzo, penambahan tepung wortel, dan interaksi dari kedua faktor terhadap daya terima biskuit berdasarkan warna, aroma, kerenyahan, dan rasa, serta kandungan energi dan serat yang terdapat pada formula terbaik biskuit berdasarkan hasil uji daya terima.
Jenis penelitian yaitu eksperimental dengan rancangan acak lengkap (RAL) dua faktor dengan faktor pertama yaitu substitusi tepung garbanzo dan faktor kedua yaitu penambahan tepung wortel. Uji Daya terima dilakukan dengan 6 formula biskuit, kemudian diuji statistik parametrik dengan Two-Ways Anova. Uji Daya Terima dilakukan di Tangerang dan Surabaya dengan panelis tidak terlatih sebanyak 50 orang.
Hasil penelitian ditemukan bahwa terdapat pengaruh pada substitusi tepung garbanzo terhadap warna (p=0,003) dan tidak terdapat pengaruh terhadap aroma (p=0,835), kerenyahan (p=0,136), serta rasa (p=0,241); terdapat pengaruh pada penambahan tepung wortel terhadap warna (p=0,002), aroma (p=0,000), rasa (p=0,000), dan kerenyahan (p=0,000); terdapat pengaruh pada interaksi keduanya terhadap warna (p=0,036), aroma (p=0,047), rasa (p=0,000), dan kerenyahan (p=0,013); dan menurut SNI 01-2973-1992 Biskuit serta Angka Kecukupan Gizi, formula terbaik biskuit berdasarkan uji daya terima adalah produk biskuit formula F3 yang telah memenuhi kriteria rendah energi sebesar 271,40 kkal (maksimal 400 kkal) dan tinggi serat 4,01 g (minimal 0,5); Harga jual biskuit per kemasan dengan berat 100 g yang berisi 16 keping biskuit yaitu Rp22.000,00.
Kata kunci: biskuit, kacang garbanzo, wortel, serat.
Author Name : Arifa Mustika Dewi
Student ID : 20051334072
Study Program : S1 Gizi
Report Type : Thesis
City : Surabaya
Faculty : Fakultas Ilmu Keolahragaan dan Kesehatan
Institution : Universitas Negeri Surabaya
Supervisor : Dr. Ir. Asrul Bahar, M. Pd.
Innovation has encouraged the development of snack products such as high-fiber biscuits by substituting garbanzo flour and the addition of carrot flour. This study aims to determine the effect of the substitution of garbanzo flour, the addition of carrot flour, and the interaction of the two factors on the acceptability of biscuits based on color, aroma, taste, and crunchiness, as well as the energy and fiber content contained in the best biscuit formula based on the acceptability test results.
The research was conducted experimentally, using a two-factor Completely Randomized Design (CRD). The first factor was the substitution of garbanzo flour, and the second factor was the addition of carrot flour. An acceptability test was carried out with six biscuit recipes, which were subsequently analyzed using Two-Ways Annova for parametric statistics. The Acceptability Test was conducted in Tangerang and Surabaya with 50 untrained panelists.
The results of the study found that there was an effect of garbanzo flour substitution on color (p=0.003) and no effect on aroma (p=0.835), crispness (p=0.136), and taste (p=0.241); there was an effect on the addition of carrot flour on color (p=0.002), aroma (p=0.000), taste (p=0.000), and crispness (p=0.000); there was an influence on the interaction between the two on color (p=0.036), aroma (p=0.047), taste (p=0.000), and crispness (p=0.013). According to SNI 01-2973-1992 Biscuits and Nutritional Adequacy Rates, the best biscuit formula based on the acceptability test is the F3 formula biscuit product which meets the criteria for low energy of 271.40 kcal (maximum 400 kcal) and high fiber of 4.01 g (minimum 0.5); The selling price of biscuits per package weighing 100 g containing 16 biscuits is Rp22,000.00.
Keywords: biscuits, garbanzo beans, carrots, fiber.