Formulasi Tepung Cangkang Telur dan Tepung Beras Merah Terhadap Nilai Kalsium dan Organoleptik Kue Karasi

Abstract

ABSTRACT The purpose of this research was to study the effect of adding eggshell flour on the panelists’ preference for karasi cake and to determine the calsium content of the most favored karasi cake sample. This study used a completely randomized design (CRD) with five treatments of eggshell flour addition, i.e. T0 (control 0%), T1(10%), T2 (12,5%), T3 (15%), and T4 (17.5%). The results show that the most preferred sample by panelists was the karasi cake with the 12.5% eggshell flour addition (T2), with an average preference values of color, aroma, taste, and texture reached 3.70 (like), 3.80 (like), 3.83 (like), and 3.33 (slightly like). The T2 sample had 9.40% water content, 1.70% ash, 8.70% protein, 1.56% fat, 78.64% carbohydrate, and 14.55% calcium. The higher concentration of eggshell flour addition resulted in the higher the ash, protein, carbohydrate, and calcium contents while the water and fat contents were decreased. The organoleptic assessment results show that the product was accepted by panelists. Keywords: Fortification, calcium, karasi, eggshell, red rice flour ABSTRAK Tujuan penelitian ini yaitu untuk mempelajari pengaruh penambahan tepung cangkang telur terhadap tingkat kesukaan panelis pada kue karasi dan untuk menentukan kandungan kalsium kue karasi terpilih yang disukai panelis.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan, penambahan tepung cangkang telur T0 (control 0%), T1 (10%), T2 (12,5%), T3 (15%), dan T4 (17,5%). Hasil penelitian menunjukan bahwa panelis menyukai kue Karasi dengan penambahan tepung cangkang telur, 12,5%(T2), dengan rerata kesukaan warna sebesar 3,70 (suka), aroma sebesar 3,80 (suka), rasa sebesar 3,83 (suka), dan tekstur sebesar 3,33 (suka). kue karasi terpilih memiliki kadar air sebesar 9,40%, abu 1,70%, protein 8,70%, lemak 1,56%, karbohidrat 78,64%, dan kalsium (Ca) 14,55%. Semakin banyak penambahan tepung cangkang telur maka kandungan kadar abu, kadar protein, kadar karbohidrat dan kadar kalsium semakin meningkat sedangkan kadar air dan kadar lemak menurun dan berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis. Kata kunci: fortifikasi, tepung cangkang telur, karasi, kalsium, tepung beras merah