PENGARUH PENAMBAHAN EKSTRAK BUAH NAGA TERHADAP TINGKAT KESUKAAN DAN SIFAT KIMIA BOLU GULUNG TEPUNG PISANG KEPOK

Telah dilakukan penelitian pembuatan bolu gulung tepung pisang kepok ditambah dengan ekstrak buah naga merah. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak buah naga terhadap tingkat kesukaan dan sifat kimia bolu gulung dengan bahan tepung campuran 75% tepung pisang kepok dan 25% tepung terigu. Penambahan ekstrak buah naga ke dalam produk ada beberapa variasi yaitu 0% ekstrak buah naga, 5% ekstrak buah naga, 10% ekstrak buah naga, 15% ekstrak buah naga dan 20% ekstrak buah naga. Parameter yang diamati adalah uji organoleptik (warna, aroma, tekstur rasa dan keseluruhan), analisis proksimat (kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat) dan analisis kadar antosianin. Hasil penelitian menunjukkan bahwa uji organoleptik produk bolu gulung tepung pisang kepok yang paling disukai terdapat pada variasi penambahan ekstrak buah naga 10% dengan skor rerata 2,54 (disukai). Bolu gulung yang dihasilkan dengan variasi penambahan ekstrak buah naga 10% memiliki kadar air 24,47%, kadar abu 1,63%, kadar protein 7,56%, kadar lemak 22,57%, dan kadar karbohidrat 43,77%.

Kata Kunci : bolu gulung, tepung pisang kepok, ekstrak buah naga.

THE INFLUENCE OF THE ADDITION OF DRAGON FRUIT EXTRACT TO THE LEVEL OF CONSUMER PREFERENCE AND THE CHEMISTRY
BOLU ROLLS BANANA KEPOK

HANDRIANUS RURUNG

ABSTRACT

Has been done research making banana flour banana flour roll coupled with red dragon fruit extract. This study aims to determine the effect of dragon fruit extract on the level of the favorite and the chemical properties of sponge rolls with a 75% flour mixture of banana kepok flour and 25% wheat flour. The addition of dragon fruit extracts into the product there are several variations of 0% dragon fruit extract, 5% dragon fruit extract, 10% dragon fruit extract, 15% dragon fruit extract and 20% dragon fruit extract. The observed parameters were organoleptic test (color, flavor, taste texture and whole), proximate analysis (moisture content, ash content, protein content, fat content, and carbohydrate levels) and anthocyanin content analysis. The result of the research showed that the results of organoleptic test of banana flour product was the most preferred on the addition of 10% dragon fruit extract with 2.54 (like) average score. Bolu roll produced with variation of dragon fruit extract 10% have water content 24.47%, ash content 1.63%, protein content 7.56%, fat content 22.57%, and carbohydrate level 43.77%.

Keywords: bolu roll, banana kepok flour, dragon fruit extract.