Preferensi Konsumen dan Kandungan Gizi Snack Rice Puff yang Diperkaya Arthrospira platensis

Muhammad Haris Setiawan, Dr. Nurfitri Ekantari, S.Pi., M.P.

2024 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Snack rice puff merupakan makanan ringan berbahan dasar beras yang mengalami proses puffing dan disalut penyalut berbahan dasar gula. Penambahan bubuk Arthrospira platensis pada snack rice puff diharapkan mampu meningkatkan kandungan nutrisinya sehingga menjadi produk snack tinggi protein. Tujuan penelitian yaitu mengetahui preferensi konsumen, karakteristik rasa dan aftertaste serta komposisi gizi snack rice puff Arthrospira platensis. Penelitian ini menggunakan Rancangan Acak Lengkap yaitu penambahan bubuk Arthrospira platensis sebanyak 2,5% b/b; 5% b/b; 7,5% b/b; 10% b/b dan tanpa penambahan sebagai kontrol. Parameter yang diamati yaitu antioksidan (RSA-DPPH), uji hedonik, karakteristik rasa dan aftertaste (Uji Quantitative Data Analysis dan Temporary Dominance Sensations) serta kandungan gizi. Hasil penelitian menunjukkan bahwa penambahan Arthrospira platensis meningkatkan aktivitas antioksidan (p<0>Arthrospira platensis yang ditambahkan menyebabkan rasa amis dan pahit Arthrospira. Dalam rentang waktu pengujian TDS selama 20 detik diungkapkan bahwa rasa dan aftertaste pahit amis Arthrospira mendominasi produk rice puff. Preferensi konsumen melalui uji hedonik menunjukkan bahwa penambahan sampai konsentrasi 10% b/b masih disukai konsumen (skor 5: agak suka). Kandungan gizi snack rice puff konsentrasi Arthrospira platensis sebesar 2,5% sebagai berikut: kadar air 1,67%, kadar abu 3,31%, protein 8,80%, karbohidrat 88,50%, serat pangan total 3,34?n kadar lemak berkisar 0,89%. Penambahan Arthrospira platensis sebesar 2,5 % b/b menurunkan nilai kekerasan (hardness) dibandingkan produk tanpa fortifikasi (p<0>cohesiveness (p>0,05).

Rice puff snacks are rice-based snacks that undergo a puffing process and are coated with a sugar-based coating. The addition of Arthrospira platensis powder to rice puff snacks is expected to increase its nutritional content so that it becomes a high-protein snack product. The purpose of the study was to determine consumer preferences, taste and aftertaste characteristics and nutritional composition of Arthrospira platensis rice puff snacks. This study used a Completely Randomized Design, namely the addition of Arthrospira platensis powder as much as 2.5% w/w; 5% w/w; 7.5% w/w; 10% w/w and without addition as a control. The parameters observed were antioxidants (RSA-DPPH), hedonic test, taste and aftertaste characteristics (Quantitative Data Analysis and Temporary Dominance Sensations Tests) and nutritional content. The results showed that the addition of Arthrospira platensis increased antioxidant activity (p <0>Arthrospira platensis added, the more fishy and bitter the Arthrospira taste. In the TDS test period of 20 seconds, it was revealed that the bitter taste and aftertaste of Arthrospira dominated the rice puff product. Consumer preferences through hedonic tests showed that the addition of up to a concentration of 10% w/w was still preferred by consumers (score 5: somewhat liked). The nutritional content of rice puff snacks with a concentration of Arthrospira platensis of 2.5% is as follows: water content 1.67%, ash content 3.31%, protein 8.80%, carbohydrates 88.50%, total dietary fiber 3.34% and fat content around 0.89%. The addition of Arthrospira platensis of 2.5% w/w decreased the hardness value compared to products without fortification (p <0>0.05).

Kata Kunci : Arthrospira platensis, snack rice puff, fortifikasi, Angka kecukupan gizi, Preferensi konsumen