Karakteristik Fisikokimia dan Sensori Egg Roll dari Tepung Komposit (Mocaf, Tepung Sukun, Tepung Biji Durian dan Tepung Biji Nangka)

Abstract

Mendapatkan formulasi paling sempurna dari tepung komposit terhadap pembuatan egg roll dari mocaf, tepung sukun, tepung biji durian, dan tepung biji nangka dengan mutu yang baik merupakan tujuan pelaksanaan penelitian ini. Tahap I berupa pembuatan tepung biji durian dengan konsentrasi natrium metabisulfit (N) : (1000 ppm; 2000 ppm; 3000 ppm) dan konsentrasi garam (G) : (0%; 2%; 4%) sebagai faktor. Parameter yang diuji adalah kadar air, abu, lemak, karbohidrat, indeks warna, dan sensori. Tahap II yaitu pembuatan egg roll dengan menggunakan formulasi tepung komposit (mocaf, tepung sukun, tepung biji nangka, dan tepung biji durian) (P): 50%:40%:5%:5%, 50%:30%:10%:10%, 50%:20%:15%:15%, 50%:10%:20%:20%, 100% tepung biji durian, 100% tepung biji nangka, 100% mocaf, 100% tepung sukun dan 100% tepung terigu sebagai kontrol. Parameter yang diuji ialah karakteristik kimia, warna, sensori dan penerimaan umum. Tepung biji durian dengan konsentrasi larutan natrium metabisulfit 3000 ppm dan konsentrasi garam 4% mendapatkan tepung komposit terbaik pada tahap I. Formulasi tepung komposit (mocaf, tepung sukun, tepung biji durian, dan tepung biji nangka) (50%:40%:10%:10%) menghasilkan egg roll dengan mutu terbaik dan lebih diterima ditinjau dari kesesuaian dengan SNI, serta sifat sensori produk.

This study aims to determine the right formulation of composite flour in making egg roll from mocaf, breadfruit flour, durian seed flour, and jackfruit seed flour with perfect quality. This research consists of two stages. Stage I involves making durian seed flour with concentrations of sodium metabisulfite (N): (1000 ppm; 2000 ppm; 3000 ppm) and salt concentration (G): (0%; 2%; 4%) as a factor. The parameters analyzed in stage include water, protein, fat content, carbohydrate, color index value and color hedonic value and aroma. Next, the best durian seed flour is selected and applied to egg roll making. Phase II is making egg roll using composite flour formulations (mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour) (P): 50%: 40%: 5%: 5%, 50%: 30%: 10% : 10%, 50%: 20%: 15%: 15%, 50%: 10%: 20%: 20%, 100% durian seed flour, 100% jackfruit seed flour, 100% mocaf, 100% breadfruit flour and 100 % flour as a control. The parameters analyzed in stage II include chemical characterist, color, aroma, and general acceptance. The results of the research in stage I showed that durian seed flour with a concentration of sodium metabisulphite solution 3000 ppm and a salt concentration of 4% was the selected durian seed flour which was applied in egg roll making in terms of color index, sensory properties (color) and nutrient content (water, protein, fat, and fiber) durian seed flour produced. The composite flour formulation (mocaf, breadfruit flour, durian seed flour, and jackfruit seed flour) (50%: 40%: 5%: 5%) egg roll was in terms of protein content, water content, ash content, hedonic values (taste, texture, color, and aroma), and the resulting egg roll brightness values.