Formulasi Penambahan Tepung Pury Terhadap Karakteristik Kimiawi dan Organoleptik Cookies

Abstract

Salah satu limbah pembudayaan ulat sutra yang belum dimanfaatkan secara maksimal adalah pupa. Pupa memiliki potensi sebagai bahan pangan karena memiliki nilai gizi yang cukup tinggi diantaranya diolah menjadi tepung pury. Penelitian bertujuan untuk menganalisis pengaruh penambahan tepung pury terhadap karakteristik kimia dan uji organoleptik cookies. Perlakuan proporsi tepung pury dalam pembuatan cookies terdiri atas empat taraf yaitu: kontrol, F1 (2,50% pury), F2 (5% pury) dan F3 (7,50% pury). Parameter karakteristik kimia yang diamati meliputi kadar air, abu, protein, lemak dan karbohidrat. Parameter uji organoleptik meliputi uji hedonik dan uji mutu hedonik. Hasil penelitian menunjukkan penambahan tepung pury tidak berpengaruh nyata terhadap penambahan nilai gizi cookies pada keempat perlakuan. Hasil uji hedonik/kesukaan menunjukan cookies pury agak disukai oleh panelis terutama cookies F1. Semakin banyak kandungan tepung pury di dalam formula cookies semakin kurang disukai oleh panelis. Semakin banyak kandungan tepung pury di dalam formula cookies menghasilkan warna yang lebih gelap, aroma pury dan rasa pury yang lebih kuat.

One of the wastes from cultivating silkworms that has not been utilized optimally is pupa. Pupa has potential as a food ingredient because it has quite high nutritional value, including being processed into pury flour. The research aims to analyze the effect of adding pury flour on the chemical characteristics and organoleptic tests of cookies. The treatment of pury flour proportion in making cookies consists of four levels, namely: F0 (control), F1 (2.50% pury), F2 (5% pury) and F3 (7.50% pury). The chemical characteristic parameters observed include water, ash, protein, fat and carbohydrate content. Meanwhile, organoleptic test parameters include hedonic tests and hedonic quality tests. The research results showed that the addition of pury flour had no significant effect on the addition of the nutritional value of cookies in the four treatments. The results of the hedonic/liking test showed that the panelists liked pury cookies especially the F1 cookies. The more purified flour content in the cookies formula, the less liked it is by the panelists. The more pure flour content in the cookies formula produces a darker color, stronger pury aroma and taste.