Peningkatan Kadar Kalsium dengan Penambahan Tepung Wijen pada Cake Ampas Tahu

Yudi Arimba Wani, Amelia Farina, Endang Sri Wahyuni

Abstract


Abstrak

Tiga puluh persen lebih anak di Indonesia memiliki rata-rata konsumsi energi dan protein di bawah 70% Angka Kecukupan Gizi (AKG). Selain itu, asupan kalsium anak usia sekolah masih rendah yaitu 246,5 mg dari 1000 mg per hari. Maka, diperlukan upaya perbaikan dengan pembuatan produk pangan yang difortifikasi bahan makanan tinggi kalsium. Salah satu bahan makanan tinggi kalsium yang mudah didapatkan di Indonesia adalah wijen. Penelitian ini bertujuan untuk mengetahui perbedaan peningkatan kadar kalsium dan mutu organoleptik cake ampas tahu dengan penambahan tepung wijen. Penelitian ini merupakan True Experimental dengan Rancangan Acak Lengkap (RAL), yang dilakukan dengan 4 perlakuan dan 6 replikasi. Perlakuan yang diterapkan berdasarkan proporsi penambahan tepung wijen, yaitu P0 (tanpa penambahan), P1 (penambahan 30 g), P2 (penambahan 40 g), P3 (penambahan 50 g). Kadar kalsium cake diukur dengan metode spectrophotometri. Pengujian mutu organoleptik cake menggunakan Hedonic Scale Test, dengan 50 orang panelis dari siswa kelas 5 Sekolah Dasar, untuk melihat atribut rasa, aroma, warna, dan tekstur. Penelitian ini membuktikan perbedaan signifikan kadar kalsium pada semua perlakuan (p < 0,001), disertai tren peningkatan kadar kalsium seiring penambahan konsentrasi tepung wijen. Hasil uji mutu organoleptik menunjukkan perbedaan signifikan tingkat kesukaan pada variabel rasa, aroma, dan tekstur cake ampas tahu dengan penambahan tepung wijen (p < 0,05), namun tidak pada variabel warna (p > 0,05). Produk yang paling disukai adalah P2 berkadar kalsium 415,54 mg, memenuhi 41,5% AKG/100 g. Sehingga, penambahan tepung wijen pada cake ampas tahu memberikan perbedaan yang signifikan terhadap peningkatan kadar kalsium dan mutu organoleptik (rasa, aroma, tekstur) cake ampas tahu.

Kata kunci: kalsium, cake ampas tahu, tepung wijen, mutu organoleptik

 

 

Abstract

More than one third of Indonesian children lacked their intake of energy and protein which is less than 70% of nutritional adequacy level. Besides, they have low calcium intake which accounts for 246,5 mg of 1000 mg daily. Thus, it’s necessary to make a product which is fortified by calcium rich foods. Sesame is one of them that is easily obtained in Indonesia. This study aimed to find out the difference of increased level of calcium content and organoleptic qualities of product. this study was conducted using true experimental design with completely randomized design which was done in 4 groups and 6 repetition. The groups were distinguished based on the proportion of sesame flour addition: P0 (0 g), P1 (30 g), P2 (40 g), P3 (50 g). Calcium content was determined by spectrophotometry method. Organoleptic qualities was determined using Hedonic Scale Test in 50 panelists of the fifth grade elementary school children to assess their experiences of sensory attributes of products as taste, aroma, colour, and texture. This study showed the addition of sesame flour to cake with tofu waste had a significant difference on the calcium level (p<0,001) and underwent an increasing trend with the rise of calsium level. This study also found out significant differences for organoleptic quality especially on taste, aroma, and texture (p<0,05) but not in its colour (p>0,05). The most preferred product of this study was P2 that contained 415,54 mg of calcium and met 41,5% of nutritional adequacy rate per 100 g of cake. Finally, the addition of sesame flour on cake with tofu waste had a significant difference to the rise of calcium level and organoleptic qualities (taste, aroma, and texture).

Key words: calcium, cake with tofu waste, sesame flour, organoleptic qualities


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DOI: http://dx.doi.org/10.21776/ub.ijhn.2015.002.02.5

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