Pengaruh Penambahan Puree Wortel Terhadap Kadar Protein, Beta Karoten dan Daya Terima Cookies Kacang Hijau

Abstract

Cookies merupakan makanan yang sering dikonsumsi masyarakat sebagai alternatif makanan selingan. Cookies merupakan salah satu produk olahan panggangan yang biasanya berbahan utama tepung terigu protein rendah yang dapat diperkaya gizinya dengan pemanfaatan bahan lokal yaitu penggunaan kacang hijau sebagai pengganti tepung terigu dan pemanfaatan bahan lokal wortel yang diolah menjadi puree lalu ditambahkan pada pembuatan cookies. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree wortel terhadap kadar protein, kadar beta karoten dan daya terima cookies kacang hijau. Jenis penelitian adalah eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Besar penambahan puree wortel yaitu 0%, 10%, 20% dan 30%. Kadar protein tertinggi yaitu pada cookies kacang hijau dengan penambahan puree wortel 10%. Kadar beta karoten tertinggi yaitu pada cookies kacang hijau dengan penambahan puree wortel 30%. Nilai rata-rata tertinggi daya terima yaitu pada cookies kacang hijau dengan penambahan puree wortel 0%. Tidak terdapat pengaruh penambahan puree wortel terhadap kadar protein dan daya terima cookies kacang hijau, sedangkan terdapat pengaruh penambahan puree wortel terhadap kadar beta karoten cookies kacang hijau.

Fortification of carrot (Daucus carota L.) and snakehead fish (Channa striata) in bagea product for nutrition fulfillment patients of type II diabetes mellitus (DM)

“…Beta carotene levels Bagea with carrot puree fortification treatment has the highest beta carotene levels of 2064 μg / 100g has been in accordance with previous studies using cookie products. This is in accordance with previous studies that reported that the level of beta carotene cookies of green beans with the addition of carrot puree with a concentration of 20% was 4144.52 ± 588.28 μg / 100g [65].…”

Vitamin a Content and Hedonic Test of Modified Modisco Slurp Pudding With Various Carrot Extract Additions

“…The result indicated that in terms of aroma, the panelists prefer modisco slurp pudding with 0% carrot extract addition (X0) to X2 and X3. This means X0 was most preferred by the panelists over the other pair groups as X0 had a strong sweet milky aroma, according to Faridah and Kasmita ( 2006 has a savory and slightly sweet taste 18 . X2 and X3 considered to have a languorous aroma, carrots have a flavorful aroma (languorous) so these vegetables are rarely consumed directly 10 .…”

“…Isocoumarin content in carrots causes a languid aroma and bitter taste in carrots 18 . According to Ozcan and Chalchat (2007) carrots have a bitter taste, the bitter taste can be increased due to exposure to temperature, mechanical disturbances, low oxygen atmosphere, and length of processing or storage 20 .…”

“…Another study reported that as the carrot extract concentration in the candy increased, the candy was less preferred by the panelists, as the addition of carrot extract added an unpleasant (langu) taste in the carrot jelly candy 28 . Isocoumarin content in carrots causes a languid aroma and bitter taste in carrots 18 . In addition, according to Rubatzky and Yamaguchi (1997) cit Mufidah et al (2017), the oil pockets in the intercellular space of the pericicles in carrot tubers contain essential oils that cause the characteristic odor and aroma of carrots 16 .…”