PENGARUH RASIO TEPUNG BERAS HITAM DAN TEPUNG LABU KUNING (Cucurbita moschata durch) TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS KEMBANG GOYANG

[The Effect of Ratio of Black Rice and Yellow Pumpkin Flour (Cucurbita moschata durch) on The Antioxidant Activities and Sensoric Properties of Kembang Goyang ]

Febi Diah Lestari1), Nazaruddin2), dan Dody Handito2) 1)Mahasiswa Fakultas Teknologi Pangan dan Agroindustri Universitas Mataram 2)Staf Pengajar Fakultas Teknologi Pangan dan Agroindustri Universitas Mataram *Email: [email protected]

ABSTRACT

The purpose of this study was to examine the ratio of black and pumpkin flour on antioxidant activity and the sensory properties of kembang goyang snack. The experimental design used was a one-factor completely randomized block design (RBD) with six treatments and three repetitions to obtain 18 samples. The treatments consisted of A1 (100% black flour and 0% pumpkin flour), A2 (95% black rice flour and 5% pumpkin flour), A3 (90% black rice flour and 10% pumpkin flour), A4 (85 % 15% black rice flour and pumpkin flour), A5 (80% black rice flour) and A6 (20% pumpkin flour and 75% black rice flour and 25% pumpkin flour). The parameters observed were moisture content, ash content and antioxidant activity as well as sensory (texture, color, aroma and taste). Observation data were tested by diversity analysis at the 5% level using Co-Stat software. If there were significant differences, then a further test orthogonal polynomials while for sensory tests a further test was used using the Honestly Significant Difference test (HSD) at the 5% real level. The results showed that the ratio of black rice flour and pumpkin flour had a significant effect on moisture content, ash content, antioxidant activity and sensory properties (hedonic test and scoring test). The results of the antioxidant activity test on the treatment of 75% black rice flour and 25% pumpkin flour were equal to 98.85%. The results of the kembang goyang snack which are acceptable and rather liked to by the panelists are the kembang goyang snack with A2 treatment that was 90% black rice flour and 10% pumpkin flour.

Keywords: black rice flour, kembang goyang snack, yellow pumpkin flour.

ABSTRAK

Tujuan penelitian ini adalah untuk menentukan rasio tepung beras hitam dan tepung labu kuning terhadap aktivitas antioksidan dan sifat sensoris kue kembang goyang. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) satu faktor dengan enam perlakuan dan tiga kali pengulangan sehingga diperoleh 18 sampel. Perlakuan terdiri atas A1 (100% tepung hitam dan 0% tepung labu kuning), A2 (95% tepung beras hitam dan 5% tepung labu kuning), A3 (90% tepung beras hitam dan 10% tepung labu kuning), A4 (85% tepung beras hitam 15% dan tepung labu kuning), A5 (80% tepung beras hitam) dan A6 (20% tepung labu kuning dan 75% tepung beras hitam dan 25% tepung labu kuning). Parameter yang diamati yakni kadar air, kadar abu dan aktivitas antioksidan serta sensoris (tekstur, warna, aroma dan rasa). Data hasil pengamatan diuji dengan analisis keragaman pada taraf 5% menggunakan software Co-Stat. Apabila terdapat perbedaan yang nyata, maka dilakukan uji lanjut ortogonal polinomial sedangkan untuk uji sensoris dilakukan uji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa rasio tepung beras hitam dan tepung labu (Cucurbita moschata durch) memberikan pengaruh yang nyata (signifikan) terhadap kadar air, kadar abu, aktivitas antioksidan dan sifat sensoris (uji hedonik dan uji scoring). Hasil uji aktivitas antioksidan pada perlakuan 75% tepung beras hitam dan 25% tepung labu kuning yakni sebesar 98,85%. Hasil kue kembang goyang yang dapat diterima dan agak disukai oleh panelis adalah kue kembang goyang dengan perlakuan A2 yaitu 90% tepung beras hitam dan 10% tepung labu kuning.

Kata kunci : tepung beras hitam, kue kembang goyang, , tepung labu kuning.