Karakteristik Organoleptik dan Kimia Snack Nori dari Daun Chaya dan Tapioka
(1) Universitas Djuanda
(2) Universitas Djuanda
(3) Universitas Djuanda
(*) Corresponding Author
Abstract
The market opportunity for snack products is currently very high, this is indicated by the many different shapes and flavors. Snack nori is one form of the diversity of snack products and is an alternative to healthy snacks. Chaya (C. aconitifolius) is an opportunity for Chaya (C. aconitifolius) as a substitute for alternative raw materials, which are abundant and have a high crude fiber content. This study aims to utilize chaya (C. aconitifolius) in the manufacture of nori snacks with the addition of tapioca. The experimental design used was a completely randomized design (CRD) with two factors, namely factor A was the formulation of the ratio of chaya and tapioca (60:40, 40:60, 80:20) and factor B was the processing method (oven and frying. The results of data analysis used analysis of variance (ANOVA) with Duncan's Advanced Test with a 95% confidence interval. The selected nori snack is a comparison of chaya and tapioca (80:20) with the frying processing method with a color sensory value of 7.32 (towards greenish black), taste of (towards savory), aroma of 7.26 (towards very unpleasant). rancid), and texture of 7.65 (towards crunchy); color hedonic score 6.33, taste 6.46, 6.47, texture 6.54, overall 6.54 each towards very like. The results of the chemical test of the selected nori snack were 3.11% water content, 3.05% ash content, 19.7% protein content, 9.72% fat content, 67.53% carbohydrate content and 14.3% crude fiber.
Keywords
Full Text:
PDFReferences
Anggraini, A. (2020). Karakteristik Kimia dan Organoleptik Snack Nori Rumput Laut (Eucheuma cottoni) dan Chaya (Cnidoscolus aconitifolius) [Skripsi]. Jurusan Teknologi Pangan dan Gizi, Fakultas Ilmu Pangan Halal, Universitas Djuanda Bogor.
AOAC. (1995). Official Methods of Analysis. Association of Official Analytical Chemist. Benyamin Franklin Station. Wahington D. C.
AOAC. (2005). Official Method of Analysis. Association of Official Chemist. Benyamin Franklin Station, Washington D.C
Astuti, S., Suharyono, A.S., dan Fitra, N. (2016). Pengaruh formulasi jamur tiram putih (Pleurotus oestreatus) dan tapioka terhadap sifat fisik, sensori dan kimia kerupuk. Penelitian Pertanian Terapan 16(3): 163-173.
Bertoft, E. (2017). Understanding starch structure: Recent progess. Agonomy 7(56); 1-29.
[BKPP] Badan Ketahanan Pangan dan Penyuluhan. (2012). Data Kandungan Gizi Bahan Pangan Pokok dan Penggantinya. Provinsi DIY.
[BPOM RI] Badan Pengawas Obat dan Makanan Republik Indonesia. (2015). Pedoman Cara Menggoreng Pangan yang Baik untuk UMKM. Badan Pengawas Obat dan Makanan Republik Indonesia, Jakarta Pusat
Bordin, K., Kunitake, M.T., Aracava, K.K., dan Trindade, C.S.V. (2013). Changes in food caused by deep fat frying. A review dalam Archivos Latinoamericanos de Nutrición 63(1): 5-13.
[CAC] Codex Alimentarius Commission. (2017). Regional standard for laver products CXS 323R-2017. Codex Alimentarius Commission, Roma.
Damayanthi, E. 1994. Pengaruh pengolahan terhadap zat gizi bahan pangan. Diktat Jurusan Gizi Masyarakat dan Sumberdaya Keluarga.
Fellows. (2000). Food Processing Technology 2nd Edition. CRC Press. USA.
Fitriani, S. (2008). Pengaruh suhu dan lama pengeringan terhadap beberapa mutu manisan belimbing wuluh (Averrhoabellimbi L.). Jurnal SAGU edisi maret Vol. 7 No. 1 Hal. 32 ± 37. Laboratorium Pengolahan Hasil Pertanian. Fakultas Pertanian Universitas Riau. Riau.
Hardoko. (2013). Karakteristik Kwetiaw yang Ditambah tepung Tapioka dan rumput Laut Gracillariagigas Harvey. Jurnal Perikanan dan Kelautan Vol 18 No. 2
Hoff, V. D. (2015). Are Seaweed Snack Actually Healty?
Huang, Y., Duan, W., Wang, L, Xiao, J., dan Zhang, Y. (2019). Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatogaphy and LC-Q-TOF/MS. International Food Properties 22(1): 1773-1785.
Jamaluddin, P. (2018). Perpindahan Panas dan Massa pada Penyangraian dan Penggorengan Bahan Pangan. Badan Penerbit Universitas Negeri Makassar, Makassar.
Kaliaperumal, N. (2003). Products From Seaweeds. SDMRI Research Publication. 3:33-42.
Kataren, S. (2008). Pengantar Teknologi Minyak dan Lemak Pangan. Universitas Indonesia Press, Jakarta.
Kusnandar, F. (2010). Kimia Pangan: Komponen Makro. Dian Rakyat, Jakarta.
Mailangkay, D., N., I. 2002. Pengaruh Kemasan Vakum dan Non
Vakum Terhadap Perubahan Mutu Kimia dan Sifat Organoleptik Keripik Pisang Selama Penyimpanan. Institut Pertanian Bogor.
Moreira, R.G. (2007). Deep-fat frying. Dalam: Heat Transfer in Food Processing. Sundén, B, editor. WIT Press, Swedia.
Orji, O.U., Ilbiam, U. A., Aja, P.M., Okechukwu, P. C. U., Uraku, A. J., Aloke, C., Obasi, O. D., and Nwali, B. U. (2016). Evaluatio of Phytochemical and Nutritional Profiles od Cnidoscolus acontifolius Leaf Collected in Abakaliki South East Nigeria. Journal of Medical Science 13(3) : 213-217.
Purwanti, R., Ratnawaty F.., dan Subari Y. (2019). Pengaruh Metode dan Lama Pengolahan Terhadap Analisis Mutu Ubi Jalar Orange (Ipomoea batatas L). Jurnal Pendidikan Teknologi Pertanian 5(3) : S91 - S103.
Rahmawati, A. A, Nurminabari, I.S dan Achyadi, N.S. (2016). Pengaruh Perbandingan Penambahan Daun Katuk dan Lama Pengeringan Terhadap Karakteristik Fruit Nori Pisang. Artikel. Universitas Pasundan Bandung
Rakhmawati, N., Bambang B.S., dan Danar P., D. (2014). Formulasi Dan Evaluasi Sifat Sensoris Dan Fisikokimia Produk Flakes Komposit Berbahan Dasar Tepung Tapioka, Tepung Kacang Merah (Phaseolus vulgaris L.) Dan Tepung Konjac (Amorphophallus oncophillus). Jurnal Teknosains Pangan, 3(1).
Rezekiana, M. (2015). Pengaruh Penambahan Karagenan Pada Pembuatan Nori Fungsional Lidah buaya (Aloe barbadensis). Skripsi. Malang: Fakultas Teknologi Pertanian Universitas Brawijaya
Santoso, Agus, I.r., M.P. (2011). Serat Pangan dan Manfaatnya Bagi Kesehatan. Teknologi Pertanian. Unwidha Klaten.
Setyaningsih D, Apriyantono A, Sari M.P. (2010). Analisis Sensori untuk Industri Pangan dan Agro. Bogor: IPB Press
Sornim, R. B. D. (2011). Komposisi Bioaktif Sayur Laut (Porphyra sp) [prosiding]. Prosiding Seminar Nasional, Pengembangan Pulau-Pulau Kecil halama 77-84.
Sundari, D., Almasyhuri, dan Lamid, A. (2015). Pengaruh proses pemasakan terhadap komposisi zat gizi bahan pangan sumber protein. Media Litbangkes 25(4): 235 – 242.
Syarifah, Iis. (2016). Pengaruh Konsentrasi Tepung Kedelai dan Karagenan terhadap Karakteristik “Snack Nori” dari Kulit Buah Naga. Artikel Ilmiah. Fakultas Teknik. Universitas Pasundan. Bandung.
Teddy, M. (2009). Pembuatan Nori Secara Tradisional dari Rumput Laut Jenis Glacilaria sp. [Skripsi]. Program Studi Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor, Bogor.
Thillman, A. D., Hartadi, S., Reksodipodjo, S., S. Lebdosoekojo. (1984). Ilmu Makanan Ternak Dasar. Gadjah Mada University Press, Yogyakarta,
Tumbel, N. dan Manurung, S. (2017). Pengaruh suhu dan waktu penggorengan terhadap mutu keripik nanas menggunakan penggoreng vakum. Penelitian Teknologi Industri 9(1): 9-22.
Uneyama, H., Uematsu, A., Iwatsuki, K., dan Nakamura, E. (2012). Perceived palatability and appetite for protein by umami taste derived from glutamate. Nutr Food Sci 10: 1-7.
Wulansari A, Andriani R, Dewi E.K. (2020). Variasi baku dan metode pembuatan nori tiruan : kajian pustaka. Jurnal Ilmu Kelautan Kepualauan, 3 (1) : 1-11
Yunita, L. (2006). The Effect of Subtances, Hemiselullose, Lignin and Celluose Content To The Percentage of Bound Iron by Dietary Fiber Macromolecules: Acidity and Length Boiling Time Variation. Indonesia Journal Chemistry 6(3) : 332-337.
Zainuddin, A. (2016). Analisis gelatinisasi maizena pada pembuatan pasta fettucine. Agopolitan 3(3): 1-8.
Article Metrics
Abstract view : 828 timesPDF - 357 times
DOI: https://doi.org/10.26714/jpg.12.1.2022.60-70
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Jurnal Pangan dan Gizi
 | Jurnal Pangan dan Gizi |
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.