Search Repository Universitas Baiturrahim

Stik bawang merupakan makanan ringan yang berpotensi dikembangkan melalui penambahan buah naga merah (Hylocereus polyrhizus) untuk meningkatkan nilai gizi dan memanfaatkan potensi pangan lokal. Penelitian ini bertujuan menganalisis kandungan karbohidrat dan protein serta mengetahui pengaruh penambahan buah naga merah pada stik bawang. Penelitian eksperimen ini menggunakan rancangan acak lengkap (RAL) dengan tiga perlakuan, yaitu P1 (0%), P2 (25%), dan P3 (75%) penambahan daging buah naga merah. Analisis karbohidrat dilakukan menggunakan metode by difference, sedangkan protein menggunakan metode Kjeldahl. Hasil menunjukkan kandungan karbohidrat menurun dari 63,57% menjadi 57,05%, sedangkan kadar protein meningkat dari 10,46% menjadi 13,35% seiring penambahan buah naga merah. Namun, hasil uji One-Way ANOVA menunjukkan tidak terdapat pengaruh yang signifikan (p>0,05). Dengan demikian, penambahan buah naga merah belum memberikan pengaruh signifikan terhadap kandungan karbohidrat dan protein pada stik bawang, tetapi tetap berpotensi dimanfaatkan sebagai bahan tambahan pangan fungsional.

Onion sticks represent a snack food with the potential to be developed through the addition of red dragon fruit, Hylocereus polyrhizus, to enhance nutritional value and utilize local food potential. This study aimed to analyze the carbohydrate and protein content and determine the effect of red dragon fruit addition on on ion sticks. This experimental research utilized a completely randomized design with three treatments, namely treatment one with zero percent addition, treatment two with twenty five percent addition, and treatment three with seventy five percent addition of red dragon fruit flesh. Carbohydrate analysis was performed using the by difference method, whereas protein analysis was conducted using the Kjeldahl method. The results demonstrated that carbohydrate content decreased from 63.57 percent to 57.05 percent, while protein levels increased from 10.46 percent to 13.35 percent alongside the addition of red dragon fruit. However, One Way ANOVA test results revealed no significant effect with a p value greater than 0.05. Consequently, the addition of red dragon fruit has not provided a significant effect on the carbohydrate and protein content of onion sticks, yet it retains potential for utilization as a functional food additive.