Development of waffles by adding catfish bone flour (Pangasius hypophthalmus) and oyster mushroom powder (Pleurotus ostreatus)
Abstract
ABSTRAK
Latar belakang: Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel dapat meningkatkan kadar kalsium pada waffel.
Tujuan: Menganalisis substitusi tepung tulang ikan patin dan bubuk jamur tiram terhadap karakteristik sensorik dan kandungan kalsium wafel.
Metode: Jenis penelitian ini adalah eksperimental dengan menggunakan RAL. Sampel adalah wafel tepung tulang ikan patin dengan 4 variasi substitusi , yaitu waffle dengan formula standar yaitu 77% tepung terigu, 33% tepung tulang ikan patin tanpa penambahan bubuk jamur (A), waffel dengan pengurangan tepung terigu dengan substitusi tepung tulang ikan patin 33% dan bubuk jamur 17% (B), waffle dengan substitusi tepung tulang ikan patin 33% dan 25% bubuk jamur (C), wafel dengan substitusi tepung tulang ikan patin 33% dan 34% bubuk jamur. Waffle diuji daya terima meliputi warna, aroma, rasa dan tekstur serta kadar kalsium.
Hasil: Hasil dari evaluasi sensorik menunjukkan semua kategori hedonic yaitu aroma, rasa dan tekstur kecuali warna tidak berbeda nyata pada p>0,05. Formulasi terbaik diperoleh pada perlakuan B yaitu penambahan tepung tulang ikan patin dan bubuk jamur tiram masing-masing sebanyak 33% dan 17%. Penambahan tepung tulang ikan patin dan bubuk jamur meningkatkan kadar kalsium pada wafel yaitu masing-masing 12,53% dan 16,19% pada penambahan 33% tepung tulang ikan patin (control) dan 33% tepung tulang ikan patin: 17% atau bubuk jamur (formulasi terbaik) ecara berurutan.
Kesimpulan: Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel menurunkan daya terima waffle, tetapi meningkatkan kadar kalsium dari waffle.
KATA KUNCI: tepung tulang ikan patin; bubuk jamur tiram; evaluasi sensorik; kandungan kalsium
ABSTRACT
Background: The substitution of catfish bone flour and oyster mushroom powder to make the waffles have the function in increasing calcium on food.
Objectives: To analyze the effects of catfish bone flour and oyster mushroom powder on sensory characteristics and calcium content of waffles.
Methods: This was experimental study using random complete design. Samples were waffle of catfish bone flour with 4 different formula, those were 77% wheat flour and 33% of catfish bone flour (control), waffles with the decrease of wheat flour with 33% of catfish bone flour and 17% of oyster mushroom powder © and waffles with the decrease of wheat flour with 33% of catfish bone flour and 34% of oyster mushroom powder (D). Waffles were then evaluated for their hedonic evaluation and the content of calcium.
Results: sensory evaluation showed all categories except color were not significantly different at p>0.05. The obtained results indicated that the addition of catfish bone flour and mushroom powder led to a pronounced increase calcium contents in the supplemented of waffles 12.53% and 16.19% at 33% of catfish bone flour (control) and 33% of catfish bone flour: 17% of mushroom powder (best formulation), respectively.
Conclusion: The substitution of catfish bone flour and oyster mushroom powder in waffle decrease in acceptability. However, there was increased in calcium the content of waffle.
KEYWORDS: catfish bone flour; oyster mushroom powder; sensory evaluation; calcium content
Keywords
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DOI: http://dx.doi.org/10.21927/ijnd.2018.6(1).28-32
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