FORMULASI, KANDUNGAN GIZI, DAN DAYA TERIMA KUE-KUE TRADISIONAL MAKASSAR BERBASIS TEPUNG PUPAE–MULBERRY (PURY) SEBAGAI MAKANAN BERGIZI MASA DEPAN

Abstract

ABSTRACT

The aims of this research was to formulate and improve the nutrient content and define of makassar traditional snack which was enriched with Pupae-mulberry (Pury) powder. Experimental study was conducted and proximate analysis was used to determine nutrient content of the product and acceptance test was used by hedonic test of 25-32 semi-trained panelists. This research produced three kinds of traditional snacks, namely Rampari sponge cake, Deppatori Pury, and Pury sticks. Based on organoleptic test product Deppatori was selected to develop further by mixing basic substances consist of rice flour, glutinous rice flour, brown sugar, sesame and water with pupae-mulberry (pury) powder. The formulas were F1 (pury powder 5%), F2 (pury powder 10%), and F3 (pury powder 15%). The study showed that by hedonic scale, the panel preferred F2 because the addition more than 10% of Pury powder will make texture harder. Hedonic quality scale indicated that F2 had characteristics yellowish brown color, taste and flavor close to neutral. Nutrient content of Deppatori Pury 10% (per 100 g) was water 7.92 g, ash 1.19 g, protein 5.80 g, fat 25.99 g, carbohydrates 67.02 g, energy 484 kcal, calcium 74.14 mg, iron 1.96 mg, phosporus 97.23 mg, respectively and result of microbiology test was 390 cfu/g. Protein contribution of Deppatori-Pury 10% per 100 g serving size to RDA of elderly was 9.4-10.4%. Therefore, two serving size is recommended for Deppatori-Pury as future food to reach 20% RDA protein.

Keywords: acceptability, deppatori, makassar’s snack, pury powder

ABSTRAK

Tujuan penelitian adalah melakukan formulasi dan meningkatkan kandungan zat gizi serta daya terima kue-kue tradisional Makassar yang diperkaya tepung pupae-mulberry (Pury). Penelitian ini merupakan studi eksperimental yang melakukan analisis kandungan zat gizi secara proksimat dan uji penerimaan panelis (organoleptik) menggunakan uji hedonik oleh 25-32 orang panelis semi terlatih. Pembuatan kue tradisional menghasilkan tiga jenis produk yaitu bolu-sponge Rampary, Deppatori-Pury, dan Pury-Stick. Berdasarkan hasil uji organoleptik, satu produk perlu dikembangkan lebih lanjut yaitu Deppatori yang memiliki tingkat kesukaan terendah. Formulasi Deppatori-Pury dilakukan dengan mencampurkan bahan dasar yang terdiri atas tepung beras, tepung ketan, tepung pury, gula merah, wijen, dan air. Formula Deppatori-Pury terdiri atas F1 (tepung pury 5%), F2 (tepung pury 10%), dan F3 (tepung pury 15%). Pada uji hedonik, panelis lebih menyukai F2 yakni formula dengan penambahan tepung pury sebesar 10%, karena penambahan tepung pury yang semakin banyak akan membuat tekstur semakin keras. Hasil uji mutu hedonik juga menunjukkan bahwa F2 memiliki karakteristik warna cokelat kekuningan, rasa dan aroma yang netral, serta tekstur yang padat agak keras. Kudapan Deppatori-Pury 10% per 100 g mengandung kadar air 7,92 g, abu 1,19 g, protein 5,80 g, lemak 25,99 g, karbohidrat 67,02 g, energi 484 kkal, kalsium 74,14 mg, besi 1,96 mg, fosfor 97,23 mg. Hasil uji mikrobiologis 390 cfu/g. Kontribusi protein Deppatori-Pury 10% dengan takaran saji 100 g terhadap AKG untuk kelompok lansia sebesar 9,4-10,4%, sehingga untuk mencapai kadar protein 20% dari AKG dianjurkan untuk dikonsumsi sebanyak dua kali takaran saji sebagai makanan masa depan.

Kata kunci: daya terima, deppatori-pury, kue makassar, tepung pury