REKAYASA PEMBUATAN NASTAR SUBTITUSI TEPUNG LABU KUNING DENGAN PENAMBAHAN BUBUK DAUN KEJI BELING SEBAGAI SNACK SEHAT UNTUK LANSIA

MANUFACTURING ENGINEERING OF MAKING NASTAR WITH SUBSTITUTION OF YELLOW FLOUR WITH THE ADDITION OF HEALTH LEAVES POWDER AS A HEALTHY SNACK FOR THE ELDERLY

Nastar adalah cookie isi selai nanas yang berbentuk bunga, ketupat serta macam macam hewan. Rekayasa ini untuk mengetahui: (1) formulasi terbaik nastar subtitusi tepung labu kuning penambahan bubuk daun keji beling (2) tingkat kesukaan nastar meliputi bentuk, warna, rasa, aroma, remah (3) kandungan gizi nastar dengan subtitusi tepung labu kuning dan penambahan bubuk daun keji beling berdasarkan DKBM (4) menentukan harga jual per 100 g. Pengambilan data dilakukan dengan cara uji hedonik (kesukaan) oleh 30 panelis terlatih dan semi terlatih. Analisis dilakukan secara deskriptif kuantitatif. Hasil rekayasa menunjukkan  bahwa : (1) formula nastar subtitusi tepung labu kuning 30 g dan penambahan bubuk daun keji beling 1,5 g, terigu protein rendah 70 g, susu bubuk 21 g, butter 73 g, gula halus 21 g, kuning telur 42 g (2) tingkat kesukaan nastar subtitusi tepung labu kuning dengan penambahan bubuk daun keji beling menunjukkan 27panelis (91%) menyatakan suka sampai sangat suka terhadap bentuk,aroma dan rasa; 26 panelis (88%) menyatakan suka sampai sangat suka terhadap warna, (84%) menyatakan suka sampai sangat suka terhadap remah (3) kandungan gizi produk nastar subtitusi tepung labu kuning penambahan bubuk daun keji beling per 100 gr yaitu 17 gr, 0,5 gr, 14,3 gr, karbohidrat 86,1 gr, vitamin A 77, 91 RE. (4) harga jual nastar subtitusi tepung labu kuning dengan penambahan daun keji beling per 100 gr adalah Rp. 15.648

Nastar is a cookie filled with pineapple jam in the form of flowers, diamonds and various kinds of animals. This engineering is to find out: (1) the best formulation of nastar with pumpkin flour substitution with addition of keji shard leaf powder (2) nastar preference levels include shape, color, taste, aroma, crumb (3) nutritional content of nastar with pumpkin flour substitution and the addition of powder leaf vile shard based on DKBM (4) determines the selling price per 100 g. Data were collected by means of a hedonic test (preferred) by 30 trained and semi-trained panelists. The analysis was carried out descriptively quantitatively. The engineering results showed that: (1) the nastar formula was substituted with 30 g pumpkin flour and 1.5 g of keji shard leaf powder added, 70 g of low protein flour, 21 g of milk powder, 73 g of butter, 21 g of refined sugar, 42 g of egg yolk. g (2) the level of preference for nastar with pumpkin flour substitution with the addition of keji shard leaf powder showed that 27 panelists (91%) stated that they liked to really like the shape, aroma and taste; 26 panelists (88%) stated that they liked to really like the color, (84%) said they liked to really like crumbs (3) the nutritional content of nastar products substituted with pumpkin flour addition of vile shard leaf powder per 100 gr, namely 17 gr, 0, 5 grams, 14.3 grams, carbohydrates 86.1 grams, vitamin A 77, 91 RE. (4) the selling price of pumpkin flour substitution nastar with the addition of vile shard leaves per 100 gr is Rp. 15.648