PENGARUH SUBSTITUSI TEPUNG KULIT BUAH NAGA (Hylocereus polyrhizuz) TERHADAP AKTIVITAS ANTIOKSIDAN, KANDUNGAN GIZI DAN ORGANOLEPTIK BOLU KUKUS

Abstract

ABSTRACTThe purpose of this study was to determine the antioxidant activity, nutritional value, and organoleptic characteristics of steamed sponge cake made from dragon fruit peel flour and wheat flour. This study used a completely randomized design (CRD) to substitute dragon fruit peel flour in wheat flour consisting of four levels, namely T1 (100% wheat flour:0% dragon fruit peel flour), T2 (90% wheat flour:10% dragon fruit peel flour), T3 (80% wheat flour:20% dragon fruit peel flour), and T4 (70% wheat flour:30% dragon fruit peel flour). The observation variables in this study were organoleptic characteristics (color, aroma, taste, and texture), nutritional values (moisture, ash, fat, protein, and carbohydrate contents), and antioxidant activity tests. Organoleptic assessment results with a significant effect on the observed variables were then followed by Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The results show that the sample most preferred by panelists was T4 (70% wheat flour:30% dragon fruit peel flour) with assessment scores of color, aroma, texture, and taste reached 3.49 (slightly like), 3.05 (slightly like), 3.26. (slightly like), and 3.39 (slightly like). Meanwhile, the nutritional contents of the selected sample show that it had 41.81% water, 2.67% ash, 10.40% protein, 3.01% fat, and 42.60% carbohydrate. The analysis of the antioxidant activity of the selected sample shows the value of IC50 = 396,890. The substitution of the dragon fruit peel flour was favored and accepted by consumers. Moisture, protein, and carbohydrate contents were higher than the national standard. Meanwhile, the ash and fat contents met the national standard.Keywords: steamed sponge cakes, dragon fruit peel, dragon fruit peel flour, wheat flour.ABSTRAKTujuan penelitian ini adalah untuk mengetahui aktivitas antioksidan, nilai gizi dan karakteristik organoleptik kue bolu kukus dengan berbahan tepung kulit buah naga dan tepung terigu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) substitusi tepung kulit buah naga pada tepung terigu dengan terdiri 4 taraf yaitu T1 (100 % tepung terigu: 0 % tepung kulit buah naga), T2 (90 % tepung terigu: 10 % tepung kulit buah naga), T3 (80 % tepung terigu: 20 % tepung kulit buah naga), dan T4 (70 % tepung terigu: 30 % tepung kulit buah naga). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), nilai gizi meliputi (kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat) dan uji aktivitas antioksidan. Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α = 0,05). Hasil penelitian menunjukan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada substitusi tepung kulit buah naga 30% dengan penambahan tepung terigu 70% dengan skor penilaian terhadap warna 3,49 (agak suka), aroma 3,05 (agak suka), tekstur 3,26 (agak suka), rasa 3,39 (agak suka) dan kandungan gizi meliputi kadar air 41,81 %, kadar abu 2,67 %, kadar protein 10,40 %, kadar lemak 3,01 %, dan kadar karbohidrat 42,60 %. Hasil analisis aktivitas antioksidan pada perlakuan terpilih menghasilkan nilai IC50= 396.890. Kue bolu kukus substitusi tepung kulit buah naga disukai dan diterima oleh konsumen. Kadar air, kadar protein, dan kadar karbohidrat lebih tinggi dari batas maksimum SNI. Sedangkan kadar abu dan kadar lemak memenuhi standar SNI.Kata kunci:kue bolu kukus, kulit buah naga, tepung kulit buah naga, tepung terigu