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Analisis Pengaruh Penambahan Tepung Torbangun dan Tepung Katuk terhadap Komposisi Proksimat, Sifat Fisik dan Sifat Organoleptik Food Bar

Laeli Lutfiani  -  Program Studi Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional Veteran, Jakarta, Indonesia
*Nanang Nasrulloh orcid  -  Program Studi Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional Veteran, Jakarta, Indonesia
A’immatul Fauziyah  -  Program Studi Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional Veteran, Jakarta, Indonesia

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Abstract

Penelitian ini bertujuan untuk mengidentifikasi karakteristik bahan baku serta menganalisis komposisi proksimat, sifat fisik dan sifat organoleptik food bar torbangun (Coleus ambonicus Lour) dan katuk (Sauropus androgynus (L) Merr) untuk ibu menyusui sebagai pelancar ASI. Metode penelitian yang digunakan Rancangan Acak Lengkap non factorial dua kali pengulangan, dengan tiga taraf perlakuan yaitu persentase penambahan tepung torbangun dan tepung katuk berturut-turut 1,66% dan 3,34%; 2,5% dan 5% serta 3,34% dan 6,66%. Analisis data proksimat dan fisik menggunakan analisis ragam (ANOVA) dan analisis lanjutan Duncans Multiple Range Test (DMRT), sementara uji organoleptik dianalisis menggunakan uji Kruskal-Wallis dan uji lanjutan Mann-Whitney. Penentuan formula terbaik dilakukan menggunakan metode perbandingan eksponensial. Hasil analisis menunjukkan bahwa penambahan tepung torbangun dan tepung katuk berpengaruh signifikan terhadap komposisi proksimat yakni kadar abu, kadar lemak dan kadar protein sedangkan pada kadar air dan kadar karbohidrat tidak ditemukan perbedaan signifikan. Hasil analisis pada sifat fisik dan organoleptik menunjukkan tidak ada pengaruh signifikan. Formula terbaik yang diperoleh yaitu food bar dengan penambahan tepung torbangun 2,5% dan tepung katuk 5% dengan komposisi kadar air 29,95±1,30%, kadar abu 2,90±0,04%, kadar lemak 8,18±0,07%, kadar protein 11,81±0,14% dan kadar karbohidrat 47,15±1,05%. Sifat fisik kekerasan dan kekompakan yang diperoleh 33,66±8,36 N dan  0,50±0,04. Uji organoleptik menunjukkan formula terbaik memiliki penerimaan baik dalam warna, aroma, tekstur dan rasa.

 

The aim of this study was to determine the characteristics of raw materials, proximate, physical and organoleptic properties of torbangun (Coleus ambonicus Lour) and katuk (Sauropus androgynus (L) Merr) food bar. This functional food had function as breastmilk booster. This research used non-factorial completely randomized design, with 3 factorial levels torbangun and katuk flour 1.66% and 3.34%; 2.5% and 5%; 3.34% and 6.66% respectively. The data of proximate and physical properties was analyzed using analysis of variance (ANOVA) and post hoc with the Duncans Multiple Range Test (DMRT), while organoleptic data analyzed using Kruskal-Wallis test and post hoc test with Mann-Whitney. The best formula was determined using exponential comparison method. The result indicated that proportion of torbangun and katuk flour significantly affect ash, fat and protein content, but did not affect moisture and carbohydrate content. Proportion of torbangun and katuk flour also did not affect physical and organoleptic properties. The best formula was food bar with 2.5% torbangun and 5% katuk flour, with content of moisture, ash, fat, protein and carbohydrate of each were 29.95±1.30%, 2.90±0.04%, 8.18±0.07%, 11.81±0.14%, 47.15±1.05% respectively. The hardness and cohesiveness of it were 33.66±8.36 N and 0.50±0.04. The organoleptic test showed, the best formula was accepted in colors, aroma, texture, and flavors.

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Keywords: torbangun; katuk; food bar; ASI; menyusui
Funding: PT Indofood Sukses Makmur Tbk

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