PENGARUH SUBSTITUSI PATI GANYONG (Canna edulis Ker.) PADA TEPUNG BERAS KETAN TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK DODOL SUSU

ANISA RIDHAWATI, Ir. R.A. Rihastuti, MS.

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi pati ganyong (Canna edulis Ker.) pada tepung beras ketan terhadap kualitas kimia dan organoleptik dodol susu. Metode yang digunakan ada tiga tahap, yaitu: tahap I adalah analisa komposisi tepung beras ketan, pati ganyong dan susu segar, tahap II adalah produksi dodol susu dengan lima perlakuan yaitu 0%, 25%, 50%, 75% dan 100% substitusi pati ganyong pada tepung beras ketan, dan tahap III adalah analisa komposisi kimia dengan tiga kali ulangan dan analisa karakteristik organoleptik dengan skoring dari 20 panelis. Data dianalisis statistik pola searah dan dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penggunaan pati ganyong berpengaruh nyata (P<0,05) terhadap kadar air, dan sangat nyata (P<0,01) terhadap kadar lemak dan total karbohidrat, tetapi berpengaruh tidak nyata terhadap protein, sedangkan hasil analisa organoleptik adalah berpengaruh sangat nyata (P<0,01) terhadap rasa, warna, tekstur, dan daya terima, tetapi berpengaruh tidak nyata terhadap aroma. Data hasil analisa perlakuan 0% (kontrol) mengandung kadar air 20,71%, lemak 0,62%, protein 5,77%, dan total karbohidrat 65,91% dengan karakteristik rasa 2,50, aroma 4,10, warna 4,70, tekstur 4,40, dan daya terima 3,45; sedangkan perlakuan 25% substitusi pati ganyong mengandung kadar air 18,75%, lemak 0,86%, protein 5,51%, total karbohidrat 36,95% dengan karakteristik rasa 3,40, aroma 3,80, warna 2,55, tekstur 4,55, dan daya terima 3,80. Berdasarkan perbandingan data di atas, dapat disimpulkan bahwa penggunaan pati ganyong 25% sudah mampu memperbaiki kualitas kimia dan organoleptik dodol susu.

This research was aimed to observe the effect of substitution glutinous rice flour with canna starch (Canna edulis Ker.) on the chemical and organoleptical quality of milk’s sweety pastry. This study was divided into three phases: the first phase was the raw material analysis, the second phase was production of milk’s sweety pastry with five treatments: 0%, 25%, 50%, 75% and 100% canna starch substitution; and the third phase was chemical and organoleptical quality analysis. The data were statistically analyzed by one way anova followed by Duncan’s new Multiple Range Test (DMRT). The results showed that substitution of canna starch influenced water content on (P<0.05), fat and total carbohidrate content on (P<0.01), whereas organoleptical quality of milk’s sweety pastry with substitution of canna starch influenced (P<0.01) on flavour, color, texture, and aceptability, but had not effect on aroma. The chemical quality of control treatment was 20.71% water, 0.62% fat, 5.71% protein, and 65.91% total carbohydrate content, whereas the organoleptical quality results of control treatment was 2.50 flavour, 4.10 aroma, 4.70 color, 4.40 texture, and 3.45 acceptability. The chemical quality of 25% subtitution treatment was 18.75% water, 0.86% fat, 5.51% protein, and 36.95% total carbohydrate content, whereas the organoleptical quality of 25% substitution treatment was 3.40 flavour, 3.80 aroma, 2.55 color, 4.55 texture and 3.80 acceptability. Based on the results, it can be concluded that the best substitution was at level of 25% canna flour which improved the quality of the chemical and organoleptical quality of milk’s sweety pastry.

Kata Kunci : Dodol Susu, Pati Ganyong, Kualitas Kimia, Kualitas Orgnoleptik.