Annisa Pramesti, Nugrahani Astuti, Niken Purwidiani, Andika Kuncoro

Pengaruh Penamabahan Puree Daun Katuk (Sauropus Androgynus) dan Bubuk Udang Rebon Terhadap Sifat Organoleptik Crackers Kareb

Introduction

Pengaruh penamabahan puree daun katuk (sauropus androgynus) dan bubuk udang rebon terhadap sifat organoleptik crackers kareb. Penelitian ini mengkaji pengaruh penambahan puree daun katuk dan bubuk udang rebon pada sifat organoleptik serta kandungan nutrisi Crackers Kareb. Dapatkan info kandungan gizi terbaik!

Abstract

Crackers are a snack product that is high in carbohydrates and low in protein. This study is an experimental study that aims to determine the effect of the addition of katuk leaf puree and rebon shrimp powder on the organoleptic properties of Kareb Crackers and to determine the nutritional content of the best Kareb Crackers which includes the content of carbohydrates, proteins, fats, fiber, calcium, vitamin A, iron, moisture content, and ash content. The data collection technique used observation techniques to find the best results based on organoleptic trait tests conducted by 20 trained panelists. The data analysis used was Kruskal-Wallis and Mann-Whitney follow-up tests to find the best results from the organoleptic properties test of Crackers Kareb. The best results were then chemically tested in the laboratory of the Industrial Research and Consultation Center (BPKI). The best Kareb Crackers results are with the addition of 15% katuk leaf puree and 7.5% rebon shrimp powder with nutritional content per 100 grams of Kareb Crackers which includes, 72.83 g of carbohydrates, 13.85 g of protein, 8.61 g of fat, 3.06 g of fiber, 168.50 mg of calcium, 88.90 mg of vitamin A, 4.80 mg of iron, 1.32 g of water content, 0.31 g of ash content.

Review

This experimental study effectively addresses the common nutritional imbalance in snack products by investigating the fortification of crackers with katuk leaf puree and rebon shrimp powder. The stated aim to determine the effect of these additions on organoleptic properties, and subsequently the nutritional content of the "best" formulation, is clear and relevant. This research holds promise in developing healthier snack alternatives by enriching a high-carbohydrate staple with valuable protein, fiber, vitamins, and minerals derived from readily available, indigenous ingredients. The methodology employed for identifying the optimal formulation is appropriate, utilizing organoleptic trait tests with 20 trained panelists and robust non-parametric statistical analyses (Kruskal-Wallis and Mann-Whitney). This approach lends credibility to the selection of the best-performing cracker variant. A significant strength of the study is the comprehensive nutritional analysis conducted on the best Kareb Crackers, detailing improvements across a wide spectrum of nutrients including protein, fiber, calcium, vitamin A, and iron. The specified optimal blend of 15% katuk leaf puree and 7.5% rebon shrimp powder demonstrates a practical application of the research, leading to a substantial increase in the protein content (13.85 g per 100g) compared to typical crackers. While the study successfully identifies an optimized formulation with enhanced nutritional value, some areas for further detail or future exploration could be considered. The abstract mentions "trained panelists" but does not elaborate on their training protocol or specific criteria for determining the "best results" beyond organoleptic traits, which would strengthen the sensory evaluation aspect. Future research could expand upon this by conducting a more detailed sensory profile analysis to understand specific attribute preferences. Additionally, exploring the shelf-life stability, bioavailability of the added nutrients, and conducting wider consumer acceptance tests beyond a trained panel would be crucial steps for the potential commercialization and broader impact of these fortified Kareb Crackers.

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