Analisis Proksimat dan Antioksidan pada Croissant Fortifikasi Tepung Foxtail Millet (Setaria italica L.)
DOI:
https://doi.org/10.24843/JITPA.2025.v10.i02.p03Keywords:
croissant, foxtail millet, proximate, and antioxidant, croissant, foxtail millet, proximateAbstract
Foxtail millet (Setaria italica (L.)) is a cereal plant that contains important nutrients for the body, including fiber, protein, carbohydrates, fat, antioxidants, iron, calcium, phosphorus, and zinc. This study was conducted to determine the effect of foxtail millet flour substitution in croissant products on the analysis of preferences via hedonic tests, proximate, and antioxidants analysis. The experimental design used a Completely Randomized Design (CRD) with 5 treatment levels and 2 repetitions. The treatment was based on the percentage (%) comparison between foxtail millet flour and wheat flour. The comparison is C1 (0:100), C2 (5:95), C3 (10:90), C4 (15:85), and C5 (20:80). Organoleptic analysis with a hedonic test followed by ANOVA and DMRT at a 95% confidence interval (α = 0.05). Chemical analysis includes proximate and antioxidants. The results of the hedonic analysis are variant C1 to C5, significantly different only in color parameters, for aroma, taste, and texture parameters, not significantly different. The average point results of the hedonic test are 3 and above, this indicates that croissants with foxtail millet flour substitution can be accepted by the panelists. Proximate analysis is significantly different in protein and crude fiber content. The highest protein and crude fiber content in variant C5 is 9.59% (protein) and 3.14% (crude fiber). Croissants with foxtail millet flour substitution have a moderate to high antioxidant activity with IC50 value is 103.26 mg/L. Based on the results, croissants with foxtail millet flour substitution can be accepted as side dishes with high protein, fiber, and antioxidant activity.
Abstrak
Foxtail millet merupakan serealia yang mengandung nutrisi penting bagi tubuh, diantaranya adalah serat, protein, karbohidrat, lemak, antioksidan, zat besi, kalsium, fosfor, dan zinc. Penelitian ini dilakukan untuk mengetahui pengaruh fortiifikasi tepung foxtail millet (Setaria italica (L.)) pada produk croissant terhadap analisis kesukaan melalui uji hedonic, analisis proksimat, dan antioksidan. Desain eksperimen menggunakan RAL (Rancangan Acak Lengkap) dengan 5 taraf perlakuan dan 2 kali ulangan. Perlakuan berbasis pada perbandingan persentase (%) antara tepung foxtail millet dan tepung terigu. Perbandingan tersebut adalah C1 (0:100), C2 (5:95), C3 (10:90), C4 (15:85), dan C5 (20:80). Parameter yang dianalisis meliputi uji hedonik, proksimat, antioksidan. Uji statistik data dengan ANOVA dan DMRT pada selang kepercayaan 95% (α=0,05). Hasil dari analisis hedonic adalah perlakuan C1 sampai C5, berbeda siginifikan hanya pada parameter warna, untuk parameter aroma, rasa, dan tekstur, tidak berbeda signifikan. Skala hasil uji hedonik yang diperoleh adalah 3 ke atas, hal tersebut menunjukkan bahwa croissant dengan fortifkasi tepung foxtail millet dapat diterima oleh panelis. Analisis proksimat berbeda signifikan pada kandungan protein dan serat kasar. Kandungan protein dan serat kasar yang tertinggi pada perlakuan C5 yaitu 9,59% (protein) dan 3,14% (serat kasar). Analisis antioksidan dilakukan pada perlakuan terbaik, yaitu C5 dan diperoleh hasil sebesar 8,1%. Berdasarkan hasil analisis organoleptik, proksimat dan antioksidan, croissant fortifikasi tepung foxtail millet (Setaria italica (L.)) dapat diterima sebagai makanan pendamping yang baik.
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