Perbandingan Formula Bolu Kukus dengan Substitusi Tepung Kacang Merah dan Tepung Bit Menggunakan Rancangan Acak Lengkap: Analisis Organoleptik dan Kandungan Gizi
Abstract
Anemia defisiensi besi sering terjadi akibat kurangnya asupan zat besi. Bolu kukus merupakan kue basah yang digemari masyarakat, dan variasinya dengan tepung kacang merah serta tepung bit dapat meningkatkan kandungan gizi. Penelitian ini bertujuan untuk menganalisis karakteristik organoleptik dan kandungan gizi bolu kukus dengan substitusi tepung kacang merah dan tepung bit, serta menentukan formula yang paling disukai. Penelitian ini merupakan penelitian eksperimen dengan desain RAL. Perlakuan yang diberikan terdiri dari tiga formula, yaitu F1 (tepung bit 25%), F2 (tepung bit 30%), dan F3 (tepung bit 35%), dengan tambahan tepung kacang merah sebesar 10% pada setiap formula. Uji organoleptik dilakukan terhadap karakteristik warna, rasa, aroma, tekstur, dan penerimaan keseluruhan menggunakan analisis skala Likert. Kandungan gizi dianalisis menggunakan TKPI, sedangkan kandungan zat besi diukur dengan metode ICP-MS. Hasil penelitian menunjukkan formula paling disukai adalah F2 (10% tepung kacang merah, 30% tepung bit) dengan kandungan per porsi (45 gram): energi 116,69 kkal, protein 3,88 g, lemak 1,30 g, karbohidrat 23,05 g, zat besi 17,55 mg. Food cost per porsi Rp 8.500. Substitusi tepung kacang merah dan tepung bit meningkatkan kandungan zat besi dan diterima baik secara organoleptik. Disarankan menambahkan topping untuk meningkatkan daya tarik serta mengonsumsi makanan kaya vitamin C guna meningkatkan penyerapan zat besi.
Iron deficiency anemia often occurs due to a lack of iron intake. Steamed sponge cake is a popular moist cake, and variations with red bean flour and beetroot flour can increase the nutritional content. This study aims to analyze the organoleptic characteristics and nutritional content of steamed sponge cake with the substitution of red bean flour and beetroot flour, and to determine the most preferred formula. This study is an experimental study with CRD design. The treatment given consisted of three formulas, namely F1 (25% beetroot flour), F2 (30% beetroot flour), and F3 (35% beetroot flour), with an additional 10% red bean flour in each formula. Organoleptic tests were carried out on the characteristics of color, taste, aroma, texture, and overall acceptance using Likert scale analysis. The nutritional content was analyzed using TKPI, while the iron content was measured by the ICP-MS method. The results showed that the most preferred formula was F2 (10% red bean flour, 30% beetroot flour) with the following content per serving (45 grams): energy 116.69 kcal, protein 3.88 g, fat 1.30 g, carbohydrates 23.05 g, iron 17.55 mg. Food cost per serving is IDR 8.500. Substituting red bean flour and beetroot flour increases the iron content and is organoleptically acceptable. It is recommended to add toppings to increase appeal and to consume foods rich in vitamin C to increase iron absorption.
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