PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BONGGOL PISANG TERHADAP SERAT PANGAN, AKTIVITAS ANTIOKSIDAN, DAN SIFAT ORGANOLEPTIK COOKIES
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Abstract
Banana corm had high fiber content and antioxidant activity. This search aimed to analyze of effect of cookie substitution with banana corm on its fiber content, antioxidant activity, and organoleptic. This study used a randomized design method (RAL) with one factor (wheat flour substitution with banana corm with proportion banana corm flour: wheat flour are 25 percent: 75 percent (F1), 50 percent: 50 percent (F2), 75 percent: 25 percent (F3), and 100 percent : 0 percent (F4)). The result showed that substitution using banana corm increased fiber content significantly (p=0,038) but did not affect antioxidant activity (p=0,136). The substitution also significantly affected aroma (p=0,028), taste (p=0,000), and texture (p=0,000) but did not affect significantly the color of cookies (P=0,078). The best formula was F4 which contained ash, fat, protein, carbohydrate, dietary fiber, and antioxidant activity were 6.09 percent, 21.43 percent, 6.10 percent, 59.57 percent, 29.31 percent, and 42536.20 ppm respectively.
Keywords: antioxidant activity, banana corm flour, cookies, dietary fiber
ABSTRAK
Tepung bonggol pisang mengandung tinggi serat pangan dan aktivitas antioksidan. Tujuan penelitian ini untuk menganalisis pengaruh substitusi tepung bonggol pisang terhadap kandungan serat pangan, aktivitas antioksidan, dan sifat organoleptik cookies. Metode yang digunakan dalam penelitian ini ialah Rancangan Acak Lengkap (RAL) dengan satu faktor (substitusi tepung terigu dengan tepung bonggol pisang dengan proporsi tepung bonggol pisang : tepung terigu 25 persen : 75 persen (F1), 50 persen : 50 persen (F2), 75 persen : 25 persen (F3), dan 100 persen : 0 persen (F4). Hasil penelitian menunjukkan bahwa cookies dengan substitusi tepung bonggol pisang berpengaruh nyata (p=0,038) terhadap kenaikan kadar serat pangan tetapi tidak terhadap aktivitas antioksidan (p=0,136). Substitusi tepung bonggol pisang juga berpengaruh nyata terhadap tingkat kesukaan panelis terhadap aroma (p=0,028), rasa (p=0,000), dan tekstur cookies (p=0,000) namun tidak berpengaruh nyata terhadap tingkat kesukaan panelis terhadap warna cookies (p=0,078). Formula cookies terbaik adalah F4 yang mengandung kadar air (6,09%), kadar abu (6,82%), lemak (21,43%), Protein (6,10%), karbohidrat (59,57%), kadar serat pangan (29,31%), dan aktivitas antioksidan (42.536,2 ppm).
Kata kunci: aktivitas antioksidan, cookies, tepung bonggol pisang, serat pangan
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