KAJIAN PEMBUATAN BISKUIT BERBAHAN DASAR TEPUNG JAGUNG (Zea Mays L.) DENGAN PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus Vulgaris L.) TINGGI PROTEIN SEBAGAI PENYUMBANG ANGKA KECUKUPAN GIZI (AKG) HARIAN PADA ANAKANAK

Abstract

ABSTRACT The purpose of this study is to know the effect of additional maize flour and red bean flour by the characteristic of biscuit (colour, aroma, taste and texture), nutrient content (water content, powder content, protein content, fat content and carbohydrate content) and the contribution of nutrients to biscuit product. This research is using full randomized design with 6 treatments B0 (100% wheat flour: 0% maize flour: 0% red bean flour), B1 (50% wheat flour: 45% maize flour: 5% red bean flour), B2 (50% wheat flour: 40% maize flour: 10% red bean flour), B3 (50% wheat flour: 35% maize flour: 15% red bean flour), B4 (50% wheat flour: 30% maize flour: 20% red bean flour) and B5 (50% wheat flour: 30% maize flour: 20% red bean flour). B1 treatment is the most liked by panelist with fondness assessment score of color about 4,18 (like), aroma about 4,52 (really like), taste about 4,52 (really like) and texture about 3,58 (like). Highest of water content, protein content and fat content is in B1 treatment 5,17%, 10,71% and 14,58%. Highest powder and carbohydrate content is lie on B0 treatment 1,49% and 72,26%. Based on food AKG (nutrition adequacy rate) interval of the highest energy contribution is on B1 158,76%. So the researcher can conclude that biscuit product B1 is acceptable and liked more of panelist. Keywords: biscuit, maize flour, red bean flour. ABSTRAK Tujuan dari penelitian yaitu untuk mengetahui pengaruh penambahan tepung jagung dan tepung kacang merah terhadap karakteristik biskuit (warna, aroma, rasa dan tekstur), kandungan gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat) dan kontibusi zat gizi pada produk biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan: Bo (100% tepung terigu: 0% tepung jagung: 0% kacang merah), B1 (50% tepung terigu: 45% tepung jagung: 5% kacang merah), B2 (50% tepumg terigu: 40 % tepung jagung: 10% kacang merah), B3 (50% tepung terigu: 35% tepung jagung:15% kacang merah), B4 (50% tepung terigu: 30% tepung jagung: 20% kacang merah) dan B5 (50% tepung terigu: 25% tepung jagung: 25% kacang merah). Perlakuan B1 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 4,18 (suka), aroma sebesar 4,52 (sangat suka), rasa sebesar 4,52 (sangat suka) dan tekstur sebesar 3,58 (suka), kadar air, kadar protein dan kadar lemak tertinggi yaitu pada perlakuan B1 5,17%, 10,71% dan 14,58%. Kadar abu dan kadar karbohidrat tertinggi yaitu berada pada perlakuan B0 1,49% dan 72,26%. Berdasarkan AKG makanan selingan kontribusi energi tertinggi yaitu pada perlakuan B1 158,76%. Sehingga produk biskuit B1 dapat diterima dan lebih disukai panelis. Kata kunci: Biskuit, tepung jagung, tepung kacang merah.