Rasdina, Radiah Putri and Dr. Irma Sarita R., STP, MP .,M.Sc and Ida Restiyani,, SST, M.Kes, RD. (2023) Uji Organoleptik Pada Formulasi Fettucini Dengan Substitusi Tepung Ubi Jalar Ungu Dan Tepung Tempe Kedelai Sebagai Alternatif Makanan Pokok Overweight. Sarjana thesis, Universitas Brawijaya.
Abstract
Berdasarkan data riskesdas pada tahun 2013 menunjukkan bahwa pravelensi orang dewasa berusia 18 tahun keatas mengalami kondisi overweight mencapai 13,5%. Tujuan penelitian ini yaitu untuk mengetahui perbedaan tingkat kesukaan panelis pada formulasi fettucini tepung ubi jalar ungu dan tepung tempe kedelai meliputi parameter tekstur, aroma, rasa, dan warna sehingga dapat dijadikan alternatif makanan pokok bagi wanita dewasa yang mengalami overweight. Penelitian ini merupakan penelitian true experimental laboratory sebanyak 3 formulasi dan 1 kontrol. Perbandingan formulasi fettucini tepung terigu, tepung ubi jalar dan tepung tempe kedelai diantaranya P0=100:0:0, P1=60:30:10, P2=60:20:20, dan P3=60:10:30 (%). Uji organoleptik mengunakan skala hedonik sebanyak 9 skala, terendah “amat sangat tidak suka” hingga tertinggi 9 “amat sangat suka”, melibatkan 25 panelis agak terlatih. Tingkat kesukaan tertinggi pada produk fettucini adalah P0 pada parameter tekstur, aroma, warna, dan rasa. Hasil analisis statistik dengan taraf signifikansi 95% (p<0,05) menunjukkan bahwa ada perbedaan nyata pada formulasi fettucini tepung ubi jalar ungu dan tepung tempe kedelai dengan parameter tekstur, aroma, rasa dan warna (p=0,000). Formulasi fettucini terbaik adalah P1(60%:30%:10%) berdasarkan Metode Indeks Efektivitas De Garmo. Diharapkan formulasi ini dapat dijadikan alternatif makanan pokok untuk wanita dewasa yang mengalami overweight.
English Abstract
Overweight in adult women is a global health problem. Based on Riskesdas data in 2013, it shows that the prevalence of adults aged 18 years and over has the condition overweight reached 13,5%. The purpose of this study was to analyze the preference level of the panelists on the fettuccine formulation of purple sweet potato flour and soybean tempeh flour including texture, aroma, taste and color parameters so that they can be used as an alternative staple food for adult women who experience overweight. This research is research true experimental laboratory 3 formulations and 1 control. Comparison of fettuccine formulations of wheat flour, sweet potato flour and soybean tempeh flour including P0=100:0:0, P1=60:30:10, P2=60:20:20, and P3=60:10:30 (%). The organoleptic test used a hedonic scale of 9 scales, the lowest was "too much dislike" to the highest to 9 "totally liked very much", involving 25 somewhat trained panelists. The highest level of preference for fettucini products is P0 on texture, aroma, color, and taste parameters. The results of statistical analysis with a significance level of 95% (p <0.05) namely there were significant differences in the fettuccine formulations of purple sweet potato flour and soybean tempeh flour with texture, aroma, taste and color parameters (p=0.000). The best level of treatment using Effectiveness Index De Garmo’s method found that the best fettuccine formulation was P1 (60%:30%:10%). It is hoped that this formulation can be used as an alternative staple food for adult women who experience it overweight.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523160041 |
| Uncontrolled Keywords: | organoleptik, wanita, dewasa, overweight, fettucini, tepung ubi jalar ungu, tepung tempe kedelai, organoleptic, adult, women, overweight, fettuccine, purple sweet potato flour, soybean tempeh flour |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 15 Jun 2023 03:00 |
| Last Modified: | 15 Jun 2023 03:00 |
| URI: | http://repository.ub.ac.id/id/eprint/201678 |
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Text (DALAM MASA EMBARGO)
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