PENGARUH PENAMBAHAN TEPUNG KENTANG TERHADAP SIFAT ORGANOLEPTIK BUMBU GADO-GADO

  • Ikhlasul Putri Sekar Langit Pendidikan Tata Boga, Universitas Negeri Malang
  • Rina Rifqie Mariana Pendidikan Tata Boga, Universitas Negeri Malang
  • Issutarti Issutarti Pendidikan Tata Boga, Universitas Negeri Malang
Keywords: Gado-gado seasoning, Potato Flour

Abstract

The making of gado-gado seasoning by adding potato flour is expected to get a better texture of the gado-gado seasoning. Production of potato starch has been widely marketed and easy to obtain. This study aims to examine the organoleptic properties of the gado-gado seasoning substituted with potato flour. The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of potato flour with three percentages (15%, 25%,35%). The data obtained were then analyzed by the ANOVA method if there was a difference followed by Duncan's test. There are significant differences in the hedonic quality of color, aroma, taste and texture as well as the level of preference for color, aroma, taste and texture. The highest average hedonic quality and level of color preference is found in the addition of 15%, the highest average hedonic quality and aroma preference level is found in the addition of 15%, the highest average hedonic quality and taste preference level is found in the addition of 15%, the highest average hedonic quality and texture preference level found in 15% increments.

References

A, M.D., Dharmanto, Y. S., Riyadi, P.H. Pengaruh Perbedaan Konsentrasi Tepung Kentang (Solanum tuberosum) Terhadap Karakteristik Pasta dari Ikan Air Tawar, Patau dan Laut. Jurnal Pengolahan dan Bioteknologi hasil Perikanan 3 (3).
Femi. 2019. Bumbu Gado-Gado Siram Surabaya. (Online), (https://cookpad.com/id/resep/817915 9-40-bumbu-gado-gado-siram-surabaya)
Rahmawati, D. 2022. 7 Rekomendasi Tepung Kentang Terbaik dari Berebagai Merk.( Online), (sehatq.com/review/rekomendasi-tepung-kentang terbaik-dari-berbagai-merek).
Singh, J., Kaur, L., &McCarthy, O.J. 2016. Advance in Potato Chemistry and Technonogy. Academic Press.
Ajijah, M. S., Djali, M., Mardawati, E. 2019. Karakteristik Sifat Kimia Tepung Kentang (Solanum tuberosum L.) Varietas Atlantik dan Hasil Modifikasi yang Ditanam di Dataran Medium. Bandung: Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
Dewi, J. K. 2017. Uji Mutu Bumbu Kacang dengan Rasio Kacang Komak (Lablab purpureus (L.) Sweet) dan Kacang Tanah (Arachis hypogaea L.) yang Berbeda.Malang: FT UM.
Lorepimsum. 2019. Fungsi dan Kegunaan Tepung Kentang. (Online), (https://loremipsumid.wordpress.com/2 019/02/22/fungsi-dan-kegunaan-tepung-kentang/)
Fajiarningsih, Hernawati. 2013. Pengaruh Penggunaan Komposit Tepung Kentang (Solanum tuberosum L) Terhadap Kualitas Cookies. Skripsi.
Universitas Negeri Semarang.
Permitasari, W. 2013. Pengaruh Penambahan Tepung Tulang Ikan Lele (clarias batrachus) Pada Pembuatan Mie Basah Terhadp Kadar Kalsium, Elastisitas, dan Daya Terima. Semarang: Universitas Muhammadiyah Semarang.
Sari, D.W., Adriani, M., Ramadhani, A. 2021.Profil Uji Hedonik dan Mutu Hedonik Biskuit Fungsional Berbasis Tepung Ikan Gabus dan Puree Labu Kuning. Prosiding SeminarNasional Lingkungan Lahan basa 6.
Sarofa, U., Mulyani, T., Wibowo, Y.A. 2013. Pembuatan Cookies Berserat Tinggi dengan Memanfaatkan Tepung Ampas Mangrove (Sonneratiacaseolaris). Jurnal Universitas Pembangunan Nasional Veterean 5(2).
Setyaningsih, D., Apriyanto, A., Sari, M. P.Analisis Sensori untuk Industri Pangan dan Agro. Bogor: IPB
Winarno, F. G. 2004. Kimia Pangan dan Gizi. Jakarta: PT Gramedia Pustaka Utama
Published
2023-08-03
Abstract viewed = 38 times
PDF downloaded = 28 times