PENGARUH SUBSTITUSI BAYAM (Amaranthus) TERHADAP PENILAIAN ORGANOLEPTIK, KADAR PROVITAMIN A DAN ZAT BESI (FE) BISKUIT UBI JALAR KUNING (Ipomoea Batatas L.)

Abstract

ABSTRACTThis study aimed to determine the effect of spinach substitution on organoleptic assessment, levels of provitamin A and iron (Fe) of yellow sweet potato biscuits. This study used a completely randomized design (CRD), with five treatments (yellow sweet potato:wheat flour:spinach) = 0:100:0 (B0), 25:75:0 (B1), 25:70:5 (B2), 25:65:10 (B3), 25:60:15 (B4). Each treatment was repeated three times so that there were 15 experimental units. Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The substitution of spinach in yellow sweet potato biscuits shows a very significant effect on the organoleptic assessment of color, aroma, taste, texture, and overall parameters. The results show that the B3 sample was the most preferred product with scores of color, aroma, taste, texture, and overall reached 4.59 (very like), 4.68 (very like), 4.82 (very like), 4.66. (very like), and 4.68 (very like), respectively. Chemical analysis of the selected treatments shows the levels of vitamin A (β-carotene) of 155.75 μg/100g while the iron (Fe) content was 0.36 mg/100g. The results show that the yellow sweet potato and spinach biscuit products have the nutritional value that met the national standard and, based on the results of the organoleptic assessment, the product was accepted (liked) by the panelists.Keywords: Biscuits, Yellow Sweet Potatoes, SpinachABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh substitusi bayam terhadap penilaian organoleptik, kadar provitamin A dan zat besi (Fe) biskuit ubi jalar kuning. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan 5 perlakuan (ubi jalar kuning: tepung terigu: bayam) = 0: 100: 0 (B0), 25: 75: 0 (B1), 25: 70: 5 (B2), 25: 65: 10 (B3), 25: 60: 15(B4). Setiap perlakuan diulang sebanyak 3 kali sehingga diperoleh 15 unit percobaan. Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Substitusi bayam pada biskuit ubi jalar kuning menunjukkan hasil sangat berpengaruh nyata pada penilaian organoleptik parameter warna, aroma, rasa, tekstrur, dan keseluruhan (Overall). Hasil penelitian menunjukkan bahwa sampel B3 merupakan perlakuan terpilih dan produk yang paling disukai dengan skor penilaian kesukaan terhadap warna 4,59 (sangat suka), aroma 4,68 (sangat suka), rasa 4,82 (sangat suka), tekstur 4,66 (sangat suka) dan keseluruhan (Overall) 4,68 (sangat suka). Analisis kimia perlakuan terpilih yaitu Kadar vitamin A (β-karoten) 155,75 μg/100g, Kandungan zat besi (Fe) 0,36 mg/100g. Berdasarkan hasil penelitian maka produk biskuit ubi jalar kuning dan bayam memiliki nilai gizi sesuai Standar Nasional Indonesia (SNI) dan berdasarkan hasil penilaian organoleptik dapat diterima (disukai) oleh panelis.Kata kunci: Biskuit, Ubi Jalar Kuning, Bayam.