Pengaruh Penambahan Bumbu Spekuk terhadap Cookies yang Difortifikasi Spirulina platensis

MUTHIA RESTININGSIH, Dr. Nurfitri Ekantari, S. Pi., M. P.

2020 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Penambahan Spirulina platensis sebesar 1,5% dalam cookies menimbulkan aroma amis. Bumbu spekuk mengandung senyawa aromatik dan diharapkan dapat menutupi aroma amis Spirulina platensis. Tujuan penelitian ini untuk mengetahui bumbu spekuk sebagai masking agent dan tingkat penerimaan konsumen. Rancangan yang digunakan adalah Rancangan Acak Pola Faktorial yaitu faktor 1 merek gula Stevigrow (0,12 % b/b adonan) dan Tropicana (1,96% b/b adonan) dan faktor 2 konsentrasi bumbu spekuk (0%; 1,5%; 3%; 4,5% b/b adonan). Tahapan penelitian sebagai berikut: penentuan bumbu spekuk (Paired comparison); penyetaraan tingkat kemanisan (perbandingan takaran saji), pengamatan karakteristik fisik : (kenampakan, struktur pori (stereo), dan kadar air (moisture analyzer); tingkat preferensi (hedonik); penentuan preferensi merek gula (selisih skor stevia); uji sensoris (QDA dan TDS), volume pengembangan dan minat beli. Analisis data : SPSS, parametrik (One Way Anova dan HSD Tukey); non parametrik (Kruskal-Wallis dan Mann-Whitney). Data QDA dan TDS (Microsoft Excel dan XLSTAT). Kadar air rempah sesuai BPOM No.21/2016. Hasil penelitian menunjukkan bahwa konsumen memilih bumbu spekuk mild untuk diaplikasikan ke dalam cookies. Kenampakan cookies Stevigrow lebih gelap: struktur pori (lebih rapat); kadar air cookies memenuhi SNI (01-2973-1992). Uji kesukaan menunjukkan bumbu spekuk berpengaruh terhadap cookies spirulina pada atribut warna, tekstur dan rasa, sedangkan perbedaan merek gula berpengaruh terhadap atribut aroma. Penambahan bumbu spekuk 1,5% dalam cookies Spirulina dengan merek gula stevigrow merupakan formula yang paling disukai oleh konsumen pada keseluruhan atribut warna, tekstur, rasa dan aroma. Hasil uji Quantitative Descriptive Analysis (QDA) serta Temporal Dominance Sensory (TDS) menunjukkan bahwa bumbu spekuk 1,5% berperanan dalam mengurangi aroma dan rasa amis Spirulina platensis dalam formula cookies. Penambahan bumbu spekuk tidak mempengaruhi volume pengembangan cookies serta memiliki minat beli yang tertinggi.

Fortified of Spirulina platensis into cookies causes a fishy aroma. Spekuk spices contain aromatic compounds and are expected to cover the fishy aroma of Spirulina platensis. The purpose of this study was to determine the spekuk spices as a masking agent and to reveal consumer acceptance. The research was designed using factorial randomized design, namely factor 1 Stevigrow sugar brand (0.12% w/w dough) and Tropicana (1.96% w / w dough) and factor 2 Spekuk spice concentration (0%; 1.5%; 3%; 4.5% w / w dough). Research methods: The steps taken were determining the Spekuk spices of specimens (paired comparison); equalization of sweetness level (ratio of serving size), observation of physical characteristics: (appearance, pore structure (stereo), and moisture analyzer; level of preference (hedonic); determination of preference for sugar brands (difference in stevia score); sensory test (QDA) and TDS), volume of development and buying interest Data analysis: SPSS, parametric (One Way Anova and HSD Tukey); non parametric (Kruskal-Wallis and Mann-Whitney) Data QDA and TDS (Microsoft Excel and XLSTAT). Water moisture content of spices fulfill to BPOM No.21/2016. The results showed that consumers chose mild spices to be applied to cookies. The appearance of Stevigrow cookies is darker: pore structure (tighter); the moisture content of cookies meets SNI (01-2973-1992). The hedonic results show that the Spekuk spices affect spirulina cookies on the attributes of color, texture and taste, while the differences in the sugar brands affect the aroma attributes. Addition of 1.5% spec spice in Spirulina cookies with sugar brands Stevigrow is the formula most preferred by consumers in all attributes of color, texture, taste and aroma. The QDA and TDS test showed that the spices played a role in reducing the smell and fishy taste of Spirulina platensis. The addition of Spekuk spices could be a masking agent and does not affect the volume of cookie development as well as the highest buying interest.

Kata Kunci : cookies, Spirulina platensis, bumbu spekuk, gula stevia, TDS