FORMULASI BMC MENINGKATKAN KADAR PROTEIN KUE KERING DENGAN PENAMBAHAN TEPUNG IKAN
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Abstract
Protein hewani merupakan zat gizi yang baik untuk pertumbuhan tubuh dan mempunyai nilai biologi yang
lebih tinggi dibanding dengan protein nabati. Oleh sebab itu dalam penelitian ini digunakan tepung ikan
untuk meningkatkan protein score bahan dasar kue kering. Penelitian ini bertujuan untuk mengetahui
pengaruh formula BMC tepung ikan terhadap kualitas organoleptik dan proksimat kue kering. Penelitian
eksperimental dengan RAL 1 perlakuan, 6 taraf dan 3 replikasi diawali dengan menghitung PS≥69
berbagai formula BMC. Uji statistik menunjukkan tidak ada pengaruh berbagai formula terhadap warna,
rasa, dan tekstur. Sebaliknya ada pengaruh berbagai formula terhadap aroma kue kering. Berdasarkan
hasil penilaian panelis terhadap produk, panelis menyukai kue kering dengan perlakuan T-2, BMC dengan
PS 81,2 mempunyai karakteristik: warna kuning keemasan, rasa cukup asin terasa gurih, renyah-kompak
saat digigit dan sedikit beraroma ikan dengan 5,63% kadar air, 1,91gram abu, 6,74gram protein, 29,47gram
lemak dan 56,26 gram karbohidrat. Disarankan untuk mengembangkan kue kering dengan menggunakan
tepung lain.
Keywords: protein score, BMC, kue kering, tepung ikan
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