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PENDAHULUAN Daun katuk tua mengandung klorofil yang cukup tinggi sebanyak 1.136,6 mg/kg dapat digunakan sebagai pewarna alami untuk makanan, daun katuk memberi warna hijau dan tidak berbahaya. Maka dilakukan pengolahan lebih lanjut salah satunya mengolah sari daun katuk sebagai pewarna alami pada bolu kukus. Tujuan penelitian ini adalah diketahuinya daya terima serta kandungan gizi bolu kukus dengan penambahan sari daun katuk sebagai pewarna alami.
METODE Penelitian ini merupakan penelitian eksperimen menggunakan rancangan acak lengkap (RAL). Uji daya terima digunakan uji organoleptik metode hedonik dengan 30 orang panelis tidak terlatih yang merupakan mahasiswa Prodi Ilmu Gizi STIKes Baiturrahim Jambi. Uji kandungan gizi diuji yaitu kadar serat dan kada protein. Data uji daya terima dianalisis dengan 0ne-way Anova dan uji lanjut Duncan. Kandungan gizi dianalisis deskriptif.
HASIL Daya terima bolu kukus dengan penambahan sari daun katuk 0 ml (A1 : 3,80 kategori agak suka), penambahan sari daun katuk 10 ml (A2 : 3,50 kategori agak suka), penambahan sari daun katuk 20 ml (A3 : 4,10 kategori suka) dan penambahan sari daun katuk 30 ml (A4 : 3,30 kategori agak suka). Formulasi terpilih diperoleh pada penambahan sari daun katuk 20 ml nilai rata-rata overall 4,10 (kategori suka). Dengan kadar serat sebesar 0,13% dan kadar protein sebesar 3,50%. yang terkandung pada bolu kukus dengan penambahan sari daun katuk terpilih 20 ml (A3).
KESIMPULAN Dari hasil penelitian dapat disimpulkan bahwa ada pengaruh penambahan sari daun katuk terhadap daya terima yang meliputi parameter warna, aroma, tekstur, rasa dan overall bolu kukus di dapatkan sampel A3 berbeda nyata (p

ACCEPTANCE AND NUTRITIONAL CONTENT BASED ON THE ADDITION OF KATUK (Sauropus Androgynus-(L) Merr) LEAVES IN DOUGH AS A NATURAL DYE
Aulia hanipa
ABSTRACT
INTRODUCTION Old katuk leaves contain high enough chlorophyll as much as 1.136,6 mg/kg can be used as a natural colorant for food, katuk leaves give a green color and are harmless. Then further processing is carried out, one of which is processing katuk leaf juice as a natural dye for steamed sponge cake. The purpose of this study was to determine the acceptability and nutritional content of steamed sponge cake with the addition of katuk leaf juice as a natural dye.
METHODS This study was an experimental study using a completely randomized design (CRD). Acceptance test was used organoleptic test using hedonic method with 30 untrained panelists who were students of Nutrition Science Study Program of STIKes Baiturrahim Jambi. The nutritional content test was tested, namely fiber content and protein content. The acceptability test data were analyzed by means of 0ne-way Anova and Duncan's follow-up test. The nutritional content was analyzed descriptively.
RESULTS The acceptability of steamed sponge with the addition of 0 ml katuk leaf juice (A1 : 3.80 moderately liked category), the addition of 10 ml of katuk leaf juice (A2 : 3.50 moderately liked category), the addition of 20 ml of katuk leaf juice (A3 : 4, 10 categories like) and the addition of 30 ml katuk leaf extract (A4 : 3.30 moderately like category). The selected formulation was obtained by adding 20 ml of katuk leaf extract with an overall average value of 4.10 (like category). With fiber content of 0.13% and protein content of 3.50%. Contained in the steamed sponge with the addition of 20 ml of selected katuk leaf juice (A3).
CONCLUSION From the results of the study, it can be concluded that there is an effect of adding katuk leaf juice to the acceptability which includes the parameters of color, aroma, texture, taste and overall steamed sponge cake. A3 sample was significantly different (p