PENGARUH FORMULASI TEPUNG JAGUNG ( Zea Mays L) DAN TEPUNG BERAS MERAH WAKAWONDU (Oryza Nivara L) TERHADAP UJI ORGANOLEPTIK DAN NILAI GIZI PADA COOKIES

Abstract

ABSTRACTThis study aimed to determine the effect of the corn (Zea mays L) flour and red rice (Oryza nivara L.) flour formulation on the organoleptic characteristics and nutritional values of cookies. This study used a completely randomized design (CRD), with the formulation of wheat flour: cornflour: red rice flour of K0 (100%:0%:0%), K1 (50%:45%:5%), K2 (50%:40%:10%), K3 (50%:35%:15%, K4 (50%:30%:20%) and K5 (50%:25%:25%. The results show that the cookie product most preferred by panelists of the organoleptic test was the K1 treatment (Wheat flour 50%: cornflour 45%: red rice flour 5%) with scores of color, aroma, taste, and texture reached 3.53 (like), 3.33 (like), 3.57 (like), and 3.74 (like), respectively. The selected cookies were composed of 4.2% moisture, 1.71% ash, 4.49% protein, 12.93% fat, and 76.81% carbohydrates. The higher concentration of cornflour and red rice flour increased water, ash, protein, and fat contents but decreased the carbohydrate content. Based on the organoleptic assessment, the product was accepted (preferred) by the panelists. However, only the moisture and fat contents of the product met the national standards.Keywords: corn flour, red rice flour, cookiesABSTRAKTujuan penelitian ini yaitu untuk menentukan pengaruh formulasi cookies tepung jagung (Zea mays L) dan tepung Beras merah (Oryza nivara L.) terhadap nilai organoleptik dan kandungan nilai gizi. Penelitian ini menggunakan rancangaan acak lengkap (RAL) yaitu formulasi terigu: tepung jagung: tepung beras merah yang terdiri (K0 = 100%: 0%;0%, K1 = 50%: 45%: 5%, K2 = 50%: 40%: 10%, K3 = 50%: 35%: 15%, K4= 50%: 30%: 20% dan K5= 50%: 25%: 25%. Hasil penelitian produk cookies terpilih berdasarkan uji organileptik adalah perlakuan K1 (Tepung terigu 50%: tepung jagung 45%; tepung beras merah 5%) dengan skor penilaian terhadap warna sebesar 3,53 (suka), aroma sebesar 3,33 (suka), rasa sebesar 3,57 (suka), tekstur sebesar 3,74 (suka). Cookies terpilih memilii kadar air 4,,02%, kadar abu 1,71%, kadar protein 4,49%, kadar lemak 12,93% dan karbohidrat 76.81%. Semakin banyak penambahan tepung jagung dan tepung beras merah kandungan air, abu, protein, dan lemak semakin meningkat sedangkan kadar karbohidrat menurun dan berdasarkan penilaian organoptik dapat diterima (disukai) oleh panelis, walaupun hanya kadar air dan kadar lemak yang memenuhi standar SNI.Kata kunci: tepung jagung, tepung beras merah, cookies.