ANALISIS ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT PADA PUDING COKLAT DENGAN PENAMBAHAN BLACK CHIA (Salvia hispanica L.)
Keywords:
chia seed, black chia, organoleptic, and proximate
Abstract
Chia seeds is a plant of the Salvia genre which is round, flat, and oval in shape. Chia seed has 3 color of variants, they were black, white, and grayish,. In this study we used black chia was mixed with Nutrijel chocolate pudding. Black chia was chosen because it has a higher protein content than other chia seed color. There were 6 variations in this study, they were PC 0, PC 1, PC 2, PC 3, PC 4, and PC 5, each of the varians has been analyzed of organoleptic and proximate. Based on the results of this study, Nutrijel chocolate pudding with the addition of black chia from varian PC 0 until PC 5 was acceptable and liked by the panelists. The color has an average value of 4.4; the taste was 3.7; fragrance was 4.4; and texture was 3.9. And the
results of the proximate analysis, we known that Nutrijel chocolate pudding with the addition of black chia has a good moisture content 63-73%; ash content was 3.44-3.55%; crude fiber content was 1.62-3.16%; crude protein content was 10.09-11.70%; and crude fat content was 1.07-4.40%. The mass of black chia more adding in to the chocolate pudding, has increased the nutritional contained (fiber, protein, and fat).
References
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Borneo, R., Aguirre, A., & León, A. E. (2010). Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations. Journal of the American Dietetic Association, 110(6), 946–949. https://doi.org/10.1016/j.jada.2010.0 3.011
Brissette, C. E., Jenkins, A. L., Choleva, L., & Vuksan, V. (2013). The Effect of Salvia Hispanica L. Seeds on Weight Loss in Overweight and Obese Individuals with Type 2 Diabetes Mellitus. Canadian Journal of Diabetes, 37, S61. https://doi.org/ 10.1016/j.jcjd.2013.08.183
Daud, A., Suriati, S., & Nuzulyanti, N. (2020). Kajian Penerapan Faktor yang Mempengaruhi Akurasi Penentuan Kadar Air Metode Thermogravimetri. Lutjanus, 24(2), 11–16. https://doi.org/10.51978/jlpp.v24i2.79
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Putri, N. N. Y., Hermanto, R. A., & Ulfah, A. (2021). Analisis Kandungan Serat dan Uji Hedonik Pada Produk Snack Bar Tepung Beras Merah (Oryza Nivara L) dan Kacang Hijau (Phaseolus Radiatus L). Journal of Holistic and Health Sciences, 4(2), 129–136. https://doi.org/10.51873/jhhs.v4i2.85
Rasbawati, R., & Irmayani, I. (2021). Pemanfaatan Biji Chia (Salvia hispanica L.) untuk Meningkatkan Kualitas Susu Diversifikasi. Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 23(2), 159. https://doi.org/10.25077/jpi.23.2.159 -167.2021
Salman, S., Sinaga, K., Indriana, M., & Maharani, S. (2022). Pengaruh Fermentasi Tepung Kulit Kopi oleh Aspergillus Niger Dengan Penambahan Dua Variasi Konsentrasi Urea dan Amonium Sulfat Menggunakan Dua Teknik Fermentasi Terhadap Serat Kasar. Journal of Pharmaceutical And Sciences, 5(2), 156–169. https://doi.org/10.36490/journal jps.com.v5i2.111
Sartika, R. A. D. (2008). Pengaruh Asam Lemak Jenuh, Tidak Jenuh dan Asam Lemak Trans terhadap Kesehatan. Kesmas: National Public Health Journal, 2(4), 154. https://doi.org/ 10.21109/kesmas.v2i4.258
USDA. (2019a). Black chia (National Nutrient Database for Standard Reference United States Departmen of Agriculture) [Data Base]. https://fdc.nal.usda.gov/fdc app.html#/food details/494411/nutrients USDA. (2019b). Chia Seed (National Nutrient Database for Standard Reference United States Departmen of Agriculture) [Data Base]. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170554/nutrients
Uzunova, G., Perifanova-Nemska, M., Petkova, Z., Minkova, S., & Nikolova, K. (2019). Physicochemical characteristic of chia seed oil from Peru. Bulgarian Chemical Communications, 51, 217– 220.
Wadhani, L. P. P., Ratnaningsih, N., & Lastariwati, B. (2021). Kandungan Gizi, Aktivitas Antioksidan dan Uji Organoleptik Puding Berbasis Kembang Kol (Brassica oleracea var. Botrytis) dan Strawberry (Fragaria x ananassa). Jurnal Aplikasi Teknologi Pangan, 10(1), 194–200. https://doi.org/10.17728/jatp.7061
Yuliani, N., Maulinda, N., & Sutamihardja, R. (2017). Analisis Proksimat dan Kekuatan Gel Agar – Agar Dari Rumput Laut Kering pada Beberapa Pasar Tradisional. Jurnal Sains Natural, 2(2), 101. https://doi.org/10.31938/jsn.v2i2.4
Barrientos, V. A., Aguirre, A., & Borneo, R. (2012). Chia (Salvia hispanica) can be used to manufacture sugar-snap cookies with an improved nutritional value. International Journal of Food Studies, 1(2). https://doi.org/10.7455/ijfs/1.2.2012. a4
Borneo, R., Aguirre, A., & León, A. E. (2010). Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations. Journal of the American Dietetic Association, 110(6), 946–949. https://doi.org/10.1016/j.jada.2010.0 3.011
Brissette, C. E., Jenkins, A. L., Choleva, L., & Vuksan, V. (2013). The Effect of Salvia Hispanica L. Seeds on Weight Loss in Overweight and Obese Individuals with Type 2 Diabetes Mellitus. Canadian Journal of Diabetes, 37, S61. https://doi.org/ 10.1016/j.jcjd.2013.08.183
Daud, A., Suriati, S., & Nuzulyanti, N. (2020). Kajian Penerapan Faktor yang Mempengaruhi Akurasi Penentuan Kadar Air Metode Thermogravimetri. Lutjanus, 24(2), 11–16. https://doi.org/10.51978/jlpp.v24i2.79
Giyatmi, G., Zakiyah, D., & Hamidatun, H. (2022). Karakteristik Mutu Puding pada Berbagai Perbandingan Tepung Agar-Agar dan Jus Okra. Jurnal Teknologi Pangan Dan Kesehatan (The Journal of Food Technology and Health), 4(1), 11–19. https://doi.org/ 10.36441/jtepakes.v4i1.829
Indis, N. A. (2021). Pengaruh Aplikasi Electric Fertilizer Terhadap Keragaan Tinggi Tanaman Jagung Varietas Bisi-18. Jurnal Ilmiah Hijau Cendekia; Vol 6 No 1 (2021): Jurnal Ilmiah Hijau CendekiaDOI:10.32503/Hijau.V6i1.1375. https://ejournal.uniska kediri.ac.id/index.php/HijauCendeki a/article/view/1375
Ixtaina, V. Y., Nolasco, S. M., & Tomás, M. C. (2008). Physical properties of chia (Salvia hispanica L.) seeds. Industrial Crops and Products, 28(3), 286–293. https://doi.org/10.1016/j.indcrop.200 8.03.009 Kadir. (2010). Statistika Untuk Penelitian Ilmu-Ilmu Sosial (Dilengkapi dengan Output Program SPSS) (1st ed.). Rosemata Sampurna. https://repository.uinjkt.ac.id/dspace/ handle/123456789/40909
Knez Hrnčič, M., Ivanovski, M., Cör, D., & Knez, Ž. (2019). Chia Seeds (Salvia Hispanica L.): An Overview— Phytochemical Profile, Isolation Methods, and Application. Molecules, 25(1), 11. https://doi.org/ 10.3390/molecules25010011
Kristiandi, K., Rozana, R., Politeknik Negeri Sambas, Junardi, J., Politeknik Negeri Sambas, Maryam, A., & Politeknik Negeri Sambas. (2021). Analisis Kadar Air, Abu, Serat dan Lemak Pada Minuman Sirop Jeruk Siam (Citrus nobilis var. Microcarpa). Jurnal Keteknikan Pertanian Tropis Dan Biosistem, 9(2), https://doi.org/10.21776/ub.jkptb.20 21.009.02.07
Putri, N. N. Y., Hermanto, R. A., & Ulfah, A. (2021). Analisis Kandungan Serat dan Uji Hedonik Pada Produk Snack Bar Tepung Beras Merah (Oryza Nivara L) dan Kacang Hijau (Phaseolus Radiatus L). Journal of Holistic and Health Sciences, 4(2), 129–136. https://doi.org/10.51873/jhhs.v4i2.85
Rasbawati, R., & Irmayani, I. (2021). Pemanfaatan Biji Chia (Salvia hispanica L.) untuk Meningkatkan Kualitas Susu Diversifikasi. Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 23(2), 159. https://doi.org/10.25077/jpi.23.2.159 -167.2021
Salman, S., Sinaga, K., Indriana, M., & Maharani, S. (2022). Pengaruh Fermentasi Tepung Kulit Kopi oleh Aspergillus Niger Dengan Penambahan Dua Variasi Konsentrasi Urea dan Amonium Sulfat Menggunakan Dua Teknik Fermentasi Terhadap Serat Kasar. Journal of Pharmaceutical And Sciences, 5(2), 156–169. https://doi.org/10.36490/journal jps.com.v5i2.111
Sartika, R. A. D. (2008). Pengaruh Asam Lemak Jenuh, Tidak Jenuh dan Asam Lemak Trans terhadap Kesehatan. Kesmas: National Public Health Journal, 2(4), 154. https://doi.org/ 10.21109/kesmas.v2i4.258
USDA. (2019a). Black chia (National Nutrient Database for Standard Reference United States Departmen of Agriculture) [Data Base]. https://fdc.nal.usda.gov/fdc app.html#/food details/494411/nutrients USDA. (2019b). Chia Seed (National Nutrient Database for Standard Reference United States Departmen of Agriculture) [Data Base]. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170554/nutrients
Uzunova, G., Perifanova-Nemska, M., Petkova, Z., Minkova, S., & Nikolova, K. (2019). Physicochemical characteristic of chia seed oil from Peru. Bulgarian Chemical Communications, 51, 217– 220.
Wadhani, L. P. P., Ratnaningsih, N., & Lastariwati, B. (2021). Kandungan Gizi, Aktivitas Antioksidan dan Uji Organoleptik Puding Berbasis Kembang Kol (Brassica oleracea var. Botrytis) dan Strawberry (Fragaria x ananassa). Jurnal Aplikasi Teknologi Pangan, 10(1), 194–200. https://doi.org/10.17728/jatp.7061
Yuliani, N., Maulinda, N., & Sutamihardja, R. (2017). Analisis Proksimat dan Kekuatan Gel Agar – Agar Dari Rumput Laut Kering pada Beberapa Pasar Tradisional. Jurnal Sains Natural, 2(2), 101. https://doi.org/10.31938/jsn.v2i2.4
Published
2023-08-04
Section
Articles
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