PENGARUH SUBTITUSI TEPUNG WIJEN (Sesamum indicum) TERHADAP KANDUNGAN GIZI DAN MUTU ORGANOLEPTIK BISKUIT LABU KUNING (Cucurbita moschata)

Abstract

The aims of this study were to determine the effect of substitution of sesame powder ( Sesamum indicum) to nutrient content and organoleptic quality on pumpkin biscuits (Cucurbita moschata). This study was an experimental study using the desaign of completely randomized design (CRD) which consist of four treatments. This study was conducted in December 2017 with made to taste (organoleptic test) with 20 panelist and and laboratory test including analysis of ash content, water, protein, fat, carbohydrate and calcium biscuits. Based on organoleptic test results obtained that the best treatment is P3 with composition of wheat, pumpkin powder, and sesame powder (65% : 12% : 23%). The treatment P3 liked by panelist of color and texture attribute. The most biscuit aroma liked by panelist is P0's treatment (without sesame flour increase). The most biscuit taste liked by panelist which is P2's treatment biscuit with whole-wheat compare composition, pumpkin powder and sesame powder (76%: 12%: 12%). The highest average yield of calcium levels on P3 treatment of 0.65%. The higher the addition of sesame powder, the calcium biscuit level will increase so are with water content, ash, protein and fat will increase along with the addition of sesame powder. This is inversely related to carbohydrate levels of biscuits, which the more addition of sesame powder the carbohydrate content in biscuits decreased.

UJI HEDONIK: PENGKAYAAN NUTRISI DARI COOKIES COKLAT TEPUNG MANGROVE (Avicennia officinalis) DENGAN PENAMBAHAN TEPUNG KACANG MERAH, TEPUNG WIJEN, DAN TEPUNG HATI AYAM

“…Preparasi sampel dilakukan dengan melakukan pembuatan tepung wijen menurut metode Santika & Dara (2017), sebanyak 500 gram biji wijen dikeringkan dengan oven dan dihaluskan. Diagram alir proses pembuatan wijen disajikan pada Gambar 1…”

“…Wijen sejumlah 500 gram menghasilkan 360 gram tepung wijen. Rendemen yang dihasilkan sebesar 72%, rendeman dengan nilai tersebut dapat dikatakan cukup tinggi, hal ini didukung oleh riset Menurut Santika & Dara (2017), menyatakan bahwa rendemen tepung wijen yang dihasilkan cukup tinggi karena biji wijen memiliki kadar air yang rendah sehingga banyak tepung wijen yang dihasilkan.…”