PENGARUH SUBTITUSI TEPUNG CANGKANG TELUR AYAM RAS TERHADAP NILAIORGANOLEPTIK DAN FISIKOKIMIA STIK KEJU SEBAGAI PANGAN SUMBER KALSIUM

Abstract

ABSTRACT This study aimed to determine the effect of broiler chicken eggshell flour substitution on organoleptic and physicochemical properties of cheese sticks as a calcium-source food. This study used a Completely Randomized Design (CRD) consisting of 4 treatments and each treatment was repeated 4 times to obtain 16 experimental units. The concentration of eggshell flour addition varied as follows: (C1) = 0% (control), (C2) = 0.3%, (C3) = 0.6% and (C4) = 0.9%. The product with 0.9% eggshell flour substitution (C4) had a significant effect on cheese sticks, while the 0.3% eggshell flour substitution (C2) and 0.6% eggshell flour substitution (C3) had no significant effect on the triangle test. In organoleptic assessment, samples of C1 and C3 were still in the like category in color, aroma, taste, and texture. The average C3 calcium level was 0.23. The ash content had a very significant effect on the analysis of the cheese stick nutrition content while the moisture, fat, protein, and carbohydrate contents had no significant effect. The mean crisp parameters of all samples were not significantly different from each other, which is still in the crisp category, based on the cheese sticks crispness test.Keywords: Eggshell flour, glutinous rice flour, calcium, cheese sticks. ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi tepung cangkang telur ayam ras terhadap sifat organoleptik dan fisikokimia stik keju sebagai pangan sumber kalsium.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 jenis perlakuan dan masing-masing perlakuan diulang sebanyak 4 kali, sehingga diperoleh 16 unit percobaan. Adapun perlakuannya penambahan tepung cangkang telur sebagai berikut: (C1) = 0% (kontrol), (C2) = 0,3%, (C3) = 0,6% dan (C4) = 0,9%.Substitusi tepung cangkang telur 0,9% (C4), berpengaruh nyata terhadap stik keju, Sedangkan substitusi tepung cangkang telur 0,3% (C2) dan substitusi tepung cangkang telur 0,6% (C3) berpengaruh tidak nyata pada uji beda segitiga (triangle). Sampel C1 dan C3 masih dalam kategori suka berdasarkan nilaihedonik (warna, aroma, rasa dan tekstur) stik keju. Rerata Kadar kalsium C3 yaitu 0,23. Adapun Kadar abu berpengaruh sangat nyata, sedangkan kadar air, kadar lemak, kadar protein dan kadar karbohidrat berpengaruh tidak nyata terhadap analisis kandungan zat gizi stik keju, Rerata parameter kerenyahan dari semua sampel tidak berbeda nyata satu sama lain yaitu masih dalam kategori renyah, berdasarkan uji kerenyahan stik keju. Kata kunci: Tepung cangkang telur, tepung beras ketan, kalsium, stik keju.