Search Repository Universitas Baiturrahim

PENDAHULUAN : Matoa (Pometia pinnata) adalah tanaman buah khas Papua. Matoa selain dikonsumsi segar juga dapat dinikmati dalam bentuk olahan pangan. Salah satu potensi olahan matoa adalah puding. Tujuan penelitian ini untuk mengetahui pengaruh penambahan ekstrak matoa pada pembuatan puding sebagai makanan selingan terhadap daya terima sensorik dan nilai gizi.

METODE : Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan, P1 (kontrol), P2 (250 ml ekstrak matoa), P3 (500 ml ekstrak matoa), P4 (750 ml ekstrak matoa), P5 (1000 ml ekstrak matoa). Penelitian ini mengkaji pengaruh penambahan ekstrak matoa pada pembuatan puding terhadap daya terima sensorik, karbohidrat, kadar air, kadar abu, vitamin C. Uji daya terima sensorik dianalisis dengan One Way Anova, uji lanjut Tukey dan Dunnet.

HASIL : Hasil penelitian menunjukkan bahwa puding dengan penambahan ekstrak matoa terbaik yaitu P5 (1000 ml ekstrak matoa), karbohidrat (+), kadar air 75,66%, kadar abu 0,21%, vitamin C 0,004% dengan tingkat kesukaan warna 3,6 (suka), aroma 3,7 (suka), tekstur 4,0 (suka), rasa 4,0 (suka).

KESIMPULAN : Hasil penelitian ini dapat disimpulkan bahwa puding dengan penambahan ekstrak matoa P5 (1000 ml ekstrak matoa) berbeda nyata terhadap daya terima sensorik, kadar abu, vitamin C pada puding telah memenuhi standar SNI.

Kata kunci : Matoa, Puding, Daya Terima Sensorik, Nilai Gizi

INTRODUCTION : Matoa (Pometia pinnata) is a typical fruit plant of Papua. Besides being consumed fresh, Matoa can also be enjoyed as processed food. One of the potentially processed Matoa is pudding. This study aimed to determine the effect of adding matoa extract on making pudding as a distraction food on sensory acceptability and nutritional value.

METHODS : This study used a complete randomized design (RAL) with five treatments : P1 (control), P2 (250 ml matoa extract), P3 (500 ml matoa extract), P4 (750 ml matoa extract), P5 (1000 ml matoa extract). This study examined the effect of adding matoa extract in pudding making on sensory receptivity, carbohydrates, water content, ash content, and vitamin C. Acceptability test sensory analysis with One Way Anova, Tukey and Dunnet's follow-up test.

RESULTS : The results showed that pudding with the addition of the best matoa extract was P5 (1000 ml of matoa extract), carbohydrates (qualitative), water content 75,66%, ash content 0,21%, vitamin C 0,004% with a color preference level of 3,6 (like), aroma 3,7 (like), texture 4,0 (like), and taste 4,0 (like).

CONCLUSION : The study results can be concluded that pudding with the addition of P5 matoa extract (1000 ml of matoa extract) is significantly different from sensory acceptence, ash content, and vitamin C in pudding has met SNI standards.

Keywords : Matoa, Pudding, Sensory Receptivity, Nutritional Value.