Kandungan Gizi, Sifat Fisik, dan Organoleptik Kue Kastengel dengan Substitusi Tepung Pury dan Tepung Eri

Abstract

Pupa ulat sutra berpotensi dimanfaatkan sebagai bahan fortifikasi pangan karena mengandung protein dan lemak yang tinggi. Kastengel merupakan salah satu kue kering yang populer, namun memiliki kandungan gizi yang belum optimal. Penelitian ini bertujuan menganalisis pengaruh substitusi tepung pury dan tepung eri terhadap kandungan gizi, sifat fisik, dan organoleptik kastengel. Penelitian menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan, yaitu P0 (kontrol), P1 (pury 5%), P2 (pury 10%), P3 (tepung eri 5%), dan P4 (tepung eri 10%). Parameter yang dianalisis meliputi kadar air, abu, protein, lemak, karbohidrat, pH, aktivitas air (aw), tekstur, serta uji hedonik dan mutu hedonik. Hasil penelitian menunjukkan bahwa substitusi pury dan tepung eri berpengaruh nyata (p < 0,05) terhadap kadar air, kadar lemak, kadar karbohidrat, pH, aktivitas air, serta beberapa atribut organoleptik. Substitusi pury taraf 5% masih dapat diterima panelis dan berpotensi digunakan sebagai bahan fortifikasi kastengel.

Silkworm pupae have the potential to be utilized as a food fortification ingredient due to their high protein and fat contents. Kastengel is a popular cheese cookie; however, its nutritional value remains relatively low. This study aimed to analyze the effect of pury flour and eri flour substitution on the nutritional composition, physical properties, and organoleptic characteristics of kastengel cookies. A completely randomized design (CRD) with five treatments was employed: P0 (control), P1 (5% pury flour), P2 (10% pury flour), P3 (5% eri flour), and P4 (10% eri flour). The parameters analyzed included moisture content, ash content, protein content, fat content, carbohydrate content, pH, water activity (aw), texture, hedonic evaluation, and hedonic quality evaluation. The results showed that the substitution of pury flour and eri flour significantly affected (p < 0.05) moisture content, fat content, carbohydrate content, pH, water activity, and several organoleptic attributes. The substitution of pury flour at a level of up to 5% was acceptable to the panelists and has the potential to be used as a fortification ingredient in kastengel cookies.