Analisis Sensoris dan Kandungan Zat Gizi pada Cokelat yang Ditambahkan Kacang Merah (Phaseolus vulgaris L.) dan Tepung Kerang Darah (Anadara granosa)
DOI:
https://doi.org/10.12928/jfc.v6i1.8055Keywords:
cokelat, kacang merah, kerang, zat besiAbstract
Remaja putri merupakan kelompok usia yang memiliki kebiasaan mengonsumsi camilan dan berisiko mengalami anemia karena kekurangan asupan zat besi. Salah satu alternatif camilan sehat yang tinggi zat besi adalah pembuatan cokelat yang ditambahkan dengan kacang merah dan tepung kerang darah (Anadara granosa). Tujuan penelitian untuk menganalisis karakteristik sensoris serta kandungan zat besi dan zat gizi makro pada semua formula cokelat. Penelitian ini dilaksanakan dari bulan Juli-September 2022 dengan metode eksperimental pada bidang food production. Sebanyak 3 formula cokelat (F1, F2, F3) dibuat berdasarkan perbandingan kacang merah dan tepung kerang, yaitu 10:25, 15:15, 25:10. Data sensoris didapatkan dari uji hedonik. Sementara data kandungan zat gizi makro dan zat besi dilakukan analisis di laboratorium. Hasil penelitian menunjukkan bahwa tingkat kesukaan cokelat tertinggi terdapat pada formula F3 pada atribut rasa, aroma, warna, tekstur, dan keseluruhan. Nilai rata-rata tingkat kesukaan pada semua formula cokelat berada di rentang skala hedonik 3-4. Tidak terdapat perbedaan siginifikan (p>0,05) untuk tingkat kesukaan antar formula pada semua atribut. Formula ketiga (F3) memiliki nilai tertinggi untuk kadar lemak total sebesar 34,6%, kadar air 3,3%, kadar protein 16,73%. Sementara kandungan zat karbohidrat dan zat besi tertinggi adalah formula pertama (F1) masing-masing sebesar 51,45% dan 3,23 g.
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