Uji Daya Terima Dan Nilai Kandungan Gizi  Pada Penambahan Tepung Buah Bit (Beta Vulgaris L.) Dalam Pembuatan Cookies

Annisa Nur Ardiani; Romiza Arika; Nadya Ulfa Tanjung; Yulia Khairina Ashar

doi:10.62027/praba.v4i3.1021

Authors

Annisa Nur Ardiani Universitas Islam Negeri Sumatera Utara, Indonesia
Romiza Arika Universitas Islam Negeri Sumatera Utara, Indonesia
Nadya Ulfa Tanjung Universitas Islam Negeri Sumatera Utara, Indonesia
Yulia Khairina Ashar Universitas Islam Negeri Sumatera Utara, Indonesia

DOI:

https://doi.org/10.62027/praba.v4i3.1021

Keywords:

Beetroot Flour, Nutritional Content, Organoleptic

Abstract

This research was motivated by the importance of developing nutritious alternative foods, specifically by utilizing beetroot flour as a source of iron and vitamin C to enhance the nutritional value of processed products. Beetroot flour is a highly nutritious ingredient with the potential to substitute wheat flour in food production. The study aimed to determine the effect of varying beetroot flour substitution levels on iron and vitamin C content, as well as product acceptability based on color, aroma, taste, and texture. A true experimental method was employed using a Completely Randomized Design (CRD) with four formulation treatments: F0 (control), F1, F2, and F3, featuring beetroot-to-wheat flour ratios of 0%, 30%, 50%, and 70% beetroot flour, respectively. Organoleptic testing was conducted with 30 semi-trained panelists. Data were analyzed using ANOVA followed by the Duncan Multiple Range Test (DMRT), while iron (Fe) and vitamin C contents were determined via laboratory analysis. Formulation F0 achieved the highest preference rating, followed by F2 (50% beetroot flour and 50% wheat flour). Laboratory analysis results showed iron (Fe) contents of 0.157 mg/L and 0.193 mg/L (F0) and 0.143 mg/L and 0.153 mg/L (F2), while vitamin C contents were 27.27 mg/g and 28.42 mg/g (F0) and 29.48 mg/g and 29.91 mg/g (F2). The results indicate that the addition of beetroot flour significantly affected the organoleptic characteristics and nutritional content of the cookies (p<0.05). Further research is recommended to optimize the formulation to produce a product that is both highly preferred and nutritionally superior.

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