Search Repository Universitas Baiturrahim

DAYA TERIMA DAN KANDUNGAN GIZI BOLU KUKUS
BERDASARKAN PENAMBAHAN SARI KULIT
MANGGIS (Garcinia Mangostana Linn) PADA
ADONAN SEBAGAI PEWARNA ALAMI

Tesa
ABSTRAK

PENDAHULUAN Bolu kukus biasanya menggunakan pewarna makanan sintetis
untuk menghasilkan warna yang menarik agar disukai konsumen. Sebagai upaya
diversifikasi pangan dengan pemanfaatan sari kulit manggis, maka dilakukan
pengolahan lebih lanjut salah satunya mengolah sari kulit manggis sebagai pewarna
alami pada bolu kukus.Tujuan penelitian ini adalah diketahuinya daya terima serta
kandungan gizi bolu kukus dengan penambahan sari kulit manggis sebagai pewarna
alami.
METODE Penelitian ini merupakan penelitian eksperimen menggunakan
Rancangan Acak Lengkap (RAL) dengan empat perlakuan penambahan
(0ml,10ml,20ml,30ml) sari kulit manggis.Uji daya terima digunakan uji
organoleptik metode hedonik dilakukan oleh 30 orang panelis tidak terlatih.Uji
kandungan gizi diuji yaitu kadar air,kadar abu dan kadar vitamin C .Data uji daya
terima akan dianalisis menggunakan SPSS One-way ANOVA dan uji lanjut uji
Duncan.
HASIL Daya terima bolu kukus dengan penambahan sari kulit manggis
mendapatkan nilai rata-rata terbaik yang disukai oleh panelis yaitu A4 (
penambahan sari kulit manggis 20 ml) nilai rata-rata 4,01 (kategori suka).Dengan
kadar air sebear 30,93%.kadar abu sebesar 1,11% dan kadar vitamin C sebesar
14,05 mg/100g.
KESIMPULAN Dari hasil penelitian ini dapat disimpulkan penambahan sari kulit
manggis pada bolu kukus berbeda nyata pada parameter aroma dan rasa sedangkan
pada perameter tekstur dan warna tidak berbeda nyata.
Kata Kunci: Bolu kukus, pewarna alami, sari kulit manggis

ACCEPTABILITY AND NUTRITIONAL CONFIDENTIALITY OF COOKED
BOLU BASED ON THE ADDITION OF MANGGIS (Garcinia Mangostana

Linn) AS NATURAL COLOURING DOUGH

Tesa
ABSTRACT

INTRODUCTION Synthetic food colouring is usually used in steamed biscuits
to create attractive colours that appeal to consumers. In an effort to diversify food
products through the use of mangosteen rind juice, further processing is being
undertaken, one of which is the use of mangosteen rind juice as a natural
colouring agent on steamed biscuits. The purpose of this study was to determine
the acceptability and nutritional content of steamed sponge cake with the addition
of mangosteen rind juice as a natural colour.
METHOD This research is an experimental study using a completely
randomised design (CRD) with four treatments of adding (0ml, 10ml, 20ml, 30ml)
mangosteen rind juice. Acceptability was tested using a hedonic method
organoleptic test conducted by 30 untrained panelists. Nutritional content was
tested, namely water content, ash content and vitamin C content. Acceptability
test data were analysed using SPSS one-way ANOVA and Duncan's post hoc test.
RESULTS The acceptability of the steamed sponge cake with mangosteen juice
added gets the best mean value preferred by the panelists, namely A4
(mangosteen juice added 20 ml) with a mean value of 4.01 (category likes). With
a water content of 30.93%, an ash content of 1.11% and a vitamin C content of
14.05 mg/100g.
CONCLUSION From the results of this study, it can be concluded that the
addition of mangosteen peel juice to steamed sponge cake is significantly
different in the aroma and flavour parameters, while the texture and colour
parameters are not significantly different.
Keywords: Steamed sponge cake, natural colouring, mangosteen rind juice