PENGARUH SUBSTITUSI PATI GANYONG DAN PENAMBAHAN SARI BUAH BIT TERHADAP SIFAT ORGANOLEPTIK BOLU KUKUS

THE EFFECT OF THE SUBSTITUTION OF PATI GANYONG AND THE ADDITION OF BIT JUICE ON THE ORGANOLEPTIC PROPERTIES OF STEAMED SPONGE CAKE

Bolu kukus ganyong merupakan penelitian ini bertujuan untuk mengetahui (1) Pengaruh interaksi substitusi pati ganyong dan penambahan sari buah bit terhadap sifat organoleptik bolu kukus meliputi warna, bentuk, aroma, rasa, pori-pori, tingkat kesukaan dan (2) kandungan gizi bolu kukus pati ganyong terbaik meliputi karbohidrat, lemak, protein, serat, fosfor, betalain. Penelitian eksperimen ini dilakukan dengan 6 perlakuan, yaitu 3 substitusi pati ganyong (15%, 25% dan 35%) serta 2 macam penambahan sari buah bit (10% dan 15%). Adapun variabel terikatnya adalah bentuk, warna, rasa, aroma, pori pori dan tingkat kesukaan dari bolu kukus. Pengambilan data dilakukan dengan observasi melalui uji organoleptik dari 25 panelis terlatih dan semi terlatih. Analisis data hasil uji organoleptik menggunakan uji anava ganda (program SPSS) dan uji lanjut Duncan. Produk terbaik selanjutnya dilakukan uji kimia untuk mengetahui kandungan karbohidrat, lemak, protein, serat, ßlain, fosfor dan kalsium.

Hasil penelitian menunjukkan: 1) terdapat pengaruh interaksi antara substitusi pati ganyong dan penambahan sari buah bit terhadap warna, aroma, rasa, pori-pori, bentuk dan tingkat kesukaan bolu kukus; 2)  kandungan gizi bolu kukus yang terbaik berasal dari susbstitusi pati ganyong 25% dan penambahan sari buah bit 10%, mengandung karbohidrat 61,5%, lemak 0,89%, protein 7,86%, serat 5,14%, ßlain 0,12 SI, fosfor 31,80mg, dan kalsium 38,16mg.

The aims of study to determine (1) The effect of the interaction of canna starch substitution and the addition of beet juice to the organoleptic properties of steamed sponge include color, shape, the scent, taste, pores, level of preference and (2) nutritional content of steamed canna starch including best carbohydrate, fat, protein, fiber, phosphorus, betalain. This experimental research was carried out with 6 treatments, namely 3 substitutes of canna starch (15%, 25% and 35%) and 2 kinds of beetroot additions (10% and 15%). As for the dependent variables are the shape, color, taste, the scent,, pores, and the degree of preference for steamed sponge. Data collection was carried out by observation through organoleptic testing by 25 trained and semi-trained panelists. Data analysis of organoleptic test results using the double anava test (SPSS Program) and Duncan’s follow-up test. The best product to do is a chemical test to determine the carbohydrate, fat, protein, fiber, ßlain, phosphorus and calcium content.

The result showed: 1) there was an interaction effect between canna starch substitution and the addition of beef juice to the color, the scane, taste, pores, shape and preference level of steamed sponge; 2) the best steamed cake using substitution, 25% canna starch and 10%, added beet juice, containing 61.5% carbohydrates, 0.89% fat, 7.86% protein, 5.14% fiber, ßlain 0.12 SI, phosphorus 31.80 mg and calcium 38.1 mg