Pengembangan Seratteok Kue Beras Berbasis Tepung Beras Hitam dan Tepung Porang sebagai Camilan Sumber Serat

Abstract

This research aims to develop a tteok product made from black rice flour and porang flour. The type of research uses an experimental Completely Randomized Design (CRD) with one factor. An organoleptic test was conducted with 35 respondents using a questionnaire. Data were analyzed using the Kruskal-Wallis test, followed by the Mann-Whitney test. The results of the Kruskal-Wallis test showed no significant difference (P>0,05) in the aroma parameter; however, significant differences (P<0,05) were found in the color, taste, and texture parameters. The Mann-Whitney test showed that F1 differed significantly from F2 and F3 (P<0.05), while F2 and F3 showed no significant difference (P>0.05). Based on the determination of the selected formula from the hedonic test results, F3 (70% black rice flour:30% porang flour) was identified as the best formula. The proximate analysis of F3 showed that it contained 172 kcal/100 g of energy, 52.5% moisture, 7.3% ash, 7.0% protein, 2.4% fat, 30.7% carbohydrate, and 4.4% dietary fiber. Based on its dietary fiber content, the seratteok product can be categorized as a source of dietary fiber. The selling price of one serving seratteok (75 g) was IDR 17,000

Penelitian ini bertujuan mengembangkan produk tteok berbasis tepung beras hitam dan tepung porang. Jenis penelitian ini menggunakan eksperimental Rancangan Acak Lengkap (RAL) dengan satu faktor. Uji organoleptik dilakukan oleh 35 responden melalui kuesioner. Analisis data diolah menggunakan Kruskal-Wallis dan dilanjutkan dengan uji Mann-Whitney. Hasil uji Kruskal-Wallis menunjukkan tidak terdapat perbedaan signifikan (P>0,05) pada parameter aroma, namun terdapat perbedaan signifikan (P<0,05) pada parameter warna, rasa, dan tekstur. Uji Mann-Whitney menunjukkan bahwa F1 berbeda signifikan dengan F2 dan F3 (P<0,05), sementara F2 dan F3 tidak berbeda signifikan (P>0,05). Berdasarkan penentuan formula terpilih dari hasil uji hedonik didapatkan F3 (70% tepung beras hitam:30% tepung porang) sebagai formula terbaik. Hasil analisis proksimat terhadap F3 mengandung energi 172 kkal/100 g, kadar air 52,5%, kadar abu 7,3%, kadar protein 7,0%, kadar lemak 2,4%, kadar karbohidrat 30,7%, dan serat pangan 4,4%. Berdasarkan kandungan seratnya, produk seratteok dikategorikan sebagai sumber serat. Harga jual produk seratteok satu porsi (75 g) sebesar Rp17.000