RAHMA SARI, ADINDA DEBY (2023) PENGARUH KOMBINASI TEPUNG RUMPUT LAUT (Eucheuma spinosum) DAN TEPUNG KEDELAI (Glycine max L.) TERHADAP MUTU FOOD BAR (23dt452). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Adinda Deby Rahma Sari. 26060119120015. Pengaruh Kombinasi Tepung
Rumput Laut (Eucheuma spinosum) dan Tepung Kedelai (Glycine max L.) terhadap
Mutu Food Bar. Eko Nurcahya Dewi dan Lukita Purnamayati).
Food bar adalah makanan selingan atau camilan dengan kandungan gizi
lengkap dengan bentuk persegi panjang, bertekstur padat. Food bar dapat dijadikan
emergency food karena bentuknya yang praktis dan mudah dikonsumsi. Penelitian
ini bertujuan untuk mengetahui pengaruh kombinasi antara tepung rumput laut
Eucheuma spinosum dan tepung kedelai terhadap mutu food bar. Penelitian ini
menggunakan rancangan acak lengkap (RAL) dengan konsentrasi perbandingan
(100%:0%), (90%:10%), (80%:20%) dan (70%:30%). Parameter yang diamati yaitu
kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, kadar serat
pangan, daya patah, jumlah kalori dan uji organoleptik berupa uji hedonik. Data yang
diperoleh dianalisis dengan SPSS versi 16 One-Way Anova dan dilanjutkan uji BNJ
atau uji Tukey 5% sedangkan untuk uji organoleptik dengan uji Kruskal Wallis dan
Mann Whitney. Hasil penelitian diperoleh konsentrasi terbaik pada perbandingan
kombinasi tepung food bar yaitu perlakuan B (80% tepung kedelai : 20 tepung E.
spinosum) dengan hasil kadar air 5,95%, kadar protein 15,08%, kadar lemak 19,51%,
kadar abu 1,56%, kadar karbohidrat 63,79%, kadar serat pangan 12,13%, daya patah
8,53 N/m2 dan jumlah kalori 463,53 kkal. Hasil organoleptik dengan parameter
kenampakan 3,74, warna 3,87, aroma 3,57, rasa 4,03 dan tekstur 4,07. Perlakuan B
berwarna coklat kekuningan, tidak bau langu kedelai, rasa manis dan tekstur yang
padat tetapi lembut dan tidak mudah hancur.
Kata kunci : food bar, serat pangan, tepung Eucheuma spinosum, tepung kedelai

ABSTRACT
(Adinda Deby Rahma Sari. 26060119120015. Effect of Combination
Seaweed Flour (Eucheuma spinosum) and Soybean Flour (Glycine max L.) on Food
Bar Quality. Eko Nurcahya Dewi and Lukita Purnamayati).
Food bar is a side dish or snack with a complete nutritional content that is
rectangular in shape, dense in texture. Food bars can be used as emergency food
because they are practical and easy to consume. This study aims to determine the
effect of a combination of Eucheuma spinosum seaweed flour and soybean flour on
the quality of food bars. This study used a completely randomized design (CRD) with
concentration ratios (100%:0%), (90%:10%), (80%:20%) and (70%:30%).
Parameters observed were water content, protein content, fat content, ash content,
carbohydrate content, dietary fiber content, breaking power, number of calories and
organoleptic tests in the form of hedonic tests. The data obtained were analyzed using
SPSS version 16 One-Way Anova and continued with the BNJ test or 5% Tukey test
while for the organoleptic test with the Kruskal Wallis and Mann Whitney tests. The
results obtained for the best concentration in the comparison of food bar flour
combinations were treatment B (80% soybean flour: 20 E. spinosum flour) with a
moisture content of 5.95%, protein content of 15.08%, fat content of 19.51%, ash 1
.56%, carbohydrate content 63.79%, dietary fiber content 12.13%, breaking power
8.53 N/m2 and total calories 463.53 kcal. Organoleptic results with parameters of
appearance 3.74, color 3.87, aroma 3.57, taste 4.03 and texture 4.07. Treatment B
is yellowish brown in color, does not smell of soybeans, tastes sweet and has a firm
but soft texture and does not break easily.
Keywords: food bar, dietary fiber, Eucheuma spinosum flour, soybean flour

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