FORMULASI BISKUIT PISANG RAJA (Musa paradisiaca L.) DENGAN SUBSTITUSI TEPUNG BAYAM (Amaranthus hybridus L.) DAN KONTRIBUSINYA TERHADAP ANGKA KECUKUPAN GIZI (AKG) BAGI REMAJA PUTRI

Abstract

ABSTRACT The purpose of this study was to determine the effect of spinach flour substitution in banana biscuits on organoleptic properties, nutritional contents, and its contribution to the nutrition adequacy rates of female adolescens. This research used a Completely Randomized Design (CRD), with 6 treatments, namely: P0 (Control, 0% spinach flour), P1 (2%), P2 (4%), P3 (6%), P4 (8%), and P5 (10%). The research data were analyzed using analysis of variance, and treatment means were separated with Duncan's Multiple Range Test (DMRT) at 95% confidence level. The results showed that the substitution of banana flour and spinach flour had a significant effect on the organoleptic characteristics of color, aroma, and texture, but had no significant effect on the characteristics of organoleptic flavors. The P1 treatment was the most preferred treatment for panelists with preference scores for color, aroma, taste and texture were 3.07 (moderately like), 3.54 (like), 2.73 (moderately like), and 2.99 (moderately like), respectively. The nutritional values of banana biscuits in the chosen F1 treatment, which included water content, ash content, fat content, protein content, carbohydrate content and Fe content, were 4.79%, 1.36%. 11.86%, 9.95%, 70.63% and 1.36%, respectively. The more addition of spinach flour, the higher the contents of ash, water, protein and fat, while the carbohydrate content decreases. Based on the contribution to the AKG, the chosen P1 treatment of banana biscuit contributed energy of 4.13%, protein 3.44%, carbohydrate 5.17%, fat 2.8% and Fe 1.05%. To replace the lost Fe after menstruation, female adolescens need to consume at least 12 pieces of biscuits per day. This biscuit product has fulfilled SNI biscuits. Based on organoleptic assessment, this product is accepted (preferred) by panelists. Keyword AKG, banana biscuits, spinach flour, banana flour. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung bayam pada biskuit pisang raja terhadap kualitas penilaian organoleptik, kandungan gizi, dan kontribusinya terhadap angka kecukupan gizi remaja putri. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari enam perlakuan, yaitu: P0 (kontrol 0%), P1 (2%), P2 (4%), P3 (6 %), P4 (8%), dan P5 (10%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa substitusi tepung pisang raja dan tepung bayam berpengaruh nyata terhadap karakteristik organoleptik warna, aroma, dan tekstur, namun berpengaruh tidak nyata terhadap karakteristik organoleptik rasa. Perlakuan P1 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, rasa dan tekstur berturut-turut sebesar 3.07 (agak suka), 3.54 (suka), 2.73 (agak suka), dan 2.99 (agak suka). Nilai gizi biskuit pisang raja pada perlakuan terpilih P1, yang meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kandungan Fe, berturut-turut sebesar 4.79%, 1.36%. 11.86%, 9.95%, 70.63% dan 1.36%. Semakin banyak penambahan tepung bayam maka kandungan kadar abu, kadar air, kadar protein dan kadar lemak semakin meningkat sedangkan kadar karbohidrat menurun. Berdasarkan kontribusi terhadap AKG, biskuit pisang raja perlakuan terpilih P1 menyumbang energi sebesar 4,13%, protein 3,44%, karbohidrat 5,17%, lemak 2,8% dan Fe 1,05%. Untuk mengganti Fe yang hilang setelah menstruasi maka remaja putri perlu mengkonsumsi minimal 12 keping biskuit per hari. Produk biskuit ini telah memenuhi standar SNI biskuit dan berdasarkan penilaian organoleptik, produk ini dapat diterima (disukai) oleh panelis. Kata kunci: AKG, biskuit pisang raja, tepung bayam, tepung pisang.