PENGARUH SUBSTITUSI PATI AREN (Arenga pinnataL.) DAN TEPUNG JAGUNG SANGRAI (Zea mays L.) TERHADAP UJI ORGANOLEPTIK DAN NILAI PROKSIMAT COOKIES

Abstract

ABSTRACT The purpose of this study was to determine the effect of palm starch and roasted corn flour substitution on organoleptic and proximate tests of cookies. This study used a completely randomized design (CRD) with treatments of palm starch and roasted corn flour substitution, namely P0 (75%:9%), P1 (65%:19%), P2 (59%:25%), P3 ( 51%:33%), and P4 (43%:41%). The data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a confidence level of 95. The results show that palm starch and roasted corn flour substitution had a very significant effect on the organoleptic improvement of color and texture. The panelists' highest level of preference was obtained in P0 treatment with average scores of color, aroma, taste, and texture reaching 3.65 (like), 4.16 (like), 3.74 (like), and 3.31 (slightly like). The selected cookies contained 2.26% water, 1.17% ash, 2.71% protein, 10.55% fat, and of 82.53% carbohydrate. Based on SNI01-2973-1992, cookies made from palm starch and roasted corn flour substituted met the standard on water, ash, fat, and carbohydrate contents. Keywords: Palm starch, roasted corn flour, cookies. ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh substitusi pati aren dan tepung jagung sangrai terhadap uji organoleptik dan proksimat cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan, substitusi pati aren dan tepung jagung sangrai yaitu P0 (75%:9%), P1 (65%:19%), P2 (59%:25%), P3 (51%:33%), P4 (43%:41%). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95. Hasil penelitian menunjukkan bahwa perlakuan pati aren dan tepung jagung sangrai berpengaruh sangat nyata terhadap peningkatan organoleptik warna dan tekstur. Tingkat kesukaan panelis tertinggi diperoleh pada perlakuan P0 diperoleh untuk nilai warna 3,65 (suka), aroma 4,16 (suka), rasa 3,74 (suka) dan tekstur 3,31 (agak suka). Cookies terpilih kadar air sebesar 2,26%, kadar abu 1,17%, protein 2,71%, kadar lemak 10,55 % dan kadar karbohidrat 82,53%. Berdasarkan SNI01-2973-1992 produk cookies substitusipati aren dan tepung jagung sangrai telah memenuhi standar SNI pada kadar air, kadar abu, kadar lemak, dan kadar karbohidrat. Kata kunci: Pati aren, tepung jagung sangrai, cookies.