Mutu organoleptik pasta ravioli bebas-gluten menggunakan tepung kentang dan edamame sebagai alternatif menu bagi anak penderita autisme
DOI:
https://doi.org/10.35941/jtaf.7.2.2025.21749.93-99Keywords:
Pasta ravioli, Bebas-gluten, Tepung kentang, Tepung edamame, AutismeAbstract
Penelitian ini bertujuan untuk menentukan karakteristik organoleptik hedonik dan mutu hedonik produk pasta ravioli bebas gluten berbasis tepung kentang (TKG) dan tepung edamame (TEM) sebagai alternatif menu bagi anak penderita autisme. Penelitian menggunakan faktor tunggal dengan tiga perlakuan perbandingan antara tepung kentang dan tepung edamame (% TKG : % TEM), yaitu F1, 70 : 30; F2, 50 : 50; F3, 30 : 70. Data organoleptik untuk atribut warna, aroma, rasa, dan tekstur dari 40 panelis dianalisis dengan uji Friedman dilanjutkan dengan uji BNJ. Hasil menunjukkan ravioli yang dihasilkan dari ketiga formula tersebut memperoleh respons organoleptik hedonik dan mutu hedonik berbeda nyata (p < 0,05) untuk semua atribut. Kadar TEM lebih tinggi meningkatkan respons organoleptik hedonik untuk warna dan rasa, namun untuk tekstur, kadar 50% TEM (F2) memberikan respons lebih tinggi dari lainnya (F1, 30% TEM; dan F3, 70% TEM). Hal yang sama berlaku untuk respons organoleptik mutu hedonik, yaitu F2 (50% TEM) menjadi yang tertinggi skornya, kecuali untuk atribut aroma yang skornya berbeda tidak nyata dengan F3. Berdasarkan karakteristik organoleptik hedonik, formula F3 (70% TEM) direkomendasikan untuk pengolahan ravioli bebas gluten karena memperoleh penerimaan dominan untuk warna, rasa dan aroma. Ravioli dari formula F3 mempunyai karakteristik berwarna hijau kekuningan, berasa dan beraroma kentang dan edamame, serta tekstur kenyal.
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