Kualitas Gizi dan Organoleptik Strudel Yoghurt dan Strudel Orisinal Selama Penyimpanan Suhu Ruang

Abstract

Strudel merupakan sejenis pastri yang terbuat dari tepung terigu, gula, minyak, dan bahan tambahan perasa, sehingga nilai gizinya tidak terlalu tinggi. Penelitian ini bertujuan untuk menganalisis kandungan gizi strudel yoghurt dan strudel orisinal dalam penyimpanan suhu ruang (0, 2, dan 4 hari) dan organoleptiknya. Analisis data yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial 2x3. Kadar protein, kadar air dan kadar abu strudel dipengaruhi secara nyata oleh perlakuan penambahan yoghurt pada strudel. Kadar air strudel juga dipengaruhi oleh perlakuan lama penyimpanan. Hasil uji hedonic menunjukkan hasil yang baik dimana semua panelis menyukai seluruh kriteria mutu strudel yoghurt dan strudel orisinal. Kedua strudel memiliki tekstur yang agak renyah dengan warna yang kuning kecokelatan akibat pemanggangan.

Strudel is a type of pastry made from flour, sugar, oil, and flavoring additives ingredients, so its nutritional value is not too high. This study aims to analyze the nutritional of yoghurt strudel and original strudel during room temperature storage (0, 2, and 4 days) and its organoleptic properties. The data analysis used was 2x3 Factorial Completely Randomized Design. The protein, water and ash content of strudel were significantly affected by the treatment of adding yoghurt to strudel. The water content of strudel was also affected by the treatment of storage time. The results of the hedonic test showed good results where all panelists liked all the quality criteria of yoghurt strudel and original strudel. Both strudels had a slightly crunchy texture with a yellow-brown color due to baking.