ABSTRAK

Ningsih, Rahayu. 2018. Sifat Kimia, Fisik Dan Organoleptik Non Flaky Cracker
dengan Penambahan Nori Daun Cincau Hijau Pohon (Premna
Oblongifolia Merr). Skripsi. Jurusan Teknologi Industri, Fakultas
Teknik, Universitas Negeri Malang. Pembimbing (I) Dr. Ir. Soenar
Soekopitojo, M.Si. (II) Laili Hidayati, S.Pd., M.Si.

Kata Kunci: Non Flaky Cracker, Nori Daun Cincau Hijau Pohon, Sifat Kimia,
Sifat Fisik, Sifat Organoleptik.

Serat pangan termasuk dalam pangan fungsional yang merupakan

komponen-komponen bioaktif dan mempunyai manfaat bagi kesehatan. Non flaky
cracker termasuk produk yang rendah serat pangan sehingga selain sebagai bahan
tambahan pada rasa. Penambahan nori daun cincau hijau pohon pada produk non
flaky cracker dapat memperbaiki kandungan serat pangan pada produk tersebut.
Penelitian ini bertujuan untuk menganalisis sifat kimia(kadar air, protein, asam
lemak bebas, serat pangan), sifat fisik (tekstur dan warna) dan sifat hedonik
(tekstur, warna, rasa) serta sifat mutu hedonik rasa non flaky cracker nori daun
cincau hijau pohon. Penelitian yang dilaksanakan adalah penelitian eksperimen.
Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan
konsentrasi penambahan nori daun cincau hijau pohon dengan taraf 5%, 6%, dan
7%. Data yang diperoleh dianalisis menggunakan ANOVA. Apabila terdapat
perbedaan dilanjutkan uji DMRT (Duncan Multiple Range Test).
Hasil penelitian menunjukkan bahwa non flaky cracker penambahan nori
daun cincau hijau pohon sebesar 5% memiliki kadar air terendah 0,896/100gr,
sifat fisik tekstur (kekerasan) terendah 0,0035 N/Cm2, sifat fisik warna tingkat
kecerahan (L) tertinggi 74,2, tingkat kehijauan (a-) terendah 12,5 dan tingkat
kekuningan (b+) tertinggi 53,23 serta tingkat kesukaan tekstur dan warna dengan
skor tertinggi 4,4 (suka). Non flaky cracker penambahan nori daun cincau hijau
pohon sebesar 7% memiliki kadar protein tertinggi 13,048%, serat pangan total
tertinggi 28,957% serta tingkat kesukaan rasa dengan skor tertinggi 4,5 (suka) dan
mutu hedonik rasa dengan skor tertinggi 4,2 (terasa nori). Penambahan nori daun
cincau hijau pohon pada non flaky cracker dengan taraf yang berbeda tidak
berpengaruh terhadap kadar asam lemak bebas.

i
 ABSTRACT

Ningsih, Rahayu. 2018. Sifat Kimia, Fisik Dan Organoleptik Non Flaky Cracker
dengan Penambahan Nori Daun Cincau Hijau Pohon (Premna
Oblongifolia Merr). Skripsi. Jurusan Teknologi Industri, Fakultas
Teknik, Universitas Negeri Malang. Pembimbing (I) Dr. Ir. Soenar
Soekopitojo, M.Si. (II) Laili Hidayati, S.Pd., M.Si.

Keywords: Non Flaky Cracker, Nori Premna oblongifolia Merr, Chemical

Properties, Physical Properties, Organoleptic Properties.

Dietary fibers are included in functional foods that are bioactive

components and have health benefits. Non flaky crackers include products that are
low in dietary fiber so as in addition to the additive ingredients, the addition of
nori Premna oblongifolia Merr to non flaky cracker products can improve the
dietary content of the food in the product. This research aims to analyze the
chemical properties (water content, protein, free fatty acids, dietary fiber),
physical properties (texture and color) and hedonic properties (texture, color,
taste) as well as the hedonic quality properties of non flaky cracker taste nori
Premna oblongifolia Merr. The research is experimental research. The research
design used was Completely Randomized Design with the concentration of
addition of nori Premna oblongifolia Merr with the level of 5%, 6%, and 7%. The
data obtained were analyzed using ANOVA. If there is any difference continue
DMRT (Duncan Multiple Range Test) test.
The result showed that non flaky cracker addition of nori Premna
oblongifolia Merr of 5% had the lowest water content 0,896 / 100gr, physical
properties of texture (hardness) lowest 0,0035 N / Cm2, physical properties of
color the brightness level (L) highest 74,2, the greenish level (a-) lowest 12.5 and
the yellowish level (b +) highest 53,23 as well as the texture and color preferences
with the highest score of 4.4 (like). Non flaky cracker addition of nori Premna
oblongifolia Merr of 7% has the highest protein content of 13.048%, the highest
total dietary fiber 28.957% and taste level with the highest score of 4.5 (like) and
hedonic taste quality with the highest score 4.2 (nori taste). The addition of nori
Premna oblongifolia Merr on non flaky crackers with different levels did not
affect the free fatty acid content.

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 KATA PENGANTAR

Puji syukur kepada Allah SWT yang telah melimpahkan rahmat, taufik,
dan hidayah-Nya sehingga penulis dapat menyelesaikan skripsi yang berjudul
“Sifat Kimia, Fisik dan Organoleptik Non Flaky Cracker dengan Penambahan
Nori Daun Cincau Hijau Pohon (Premna oblongifolia Merr)”. Skripsi ini disusun
untuk memenuhi salah satu persyaratan dalam menyelesaikan program Sarjana
Pendidikan pada Program Studi Pendidikan Tata Boga, Jurusan Teknologi
Industri Fakultas Teknik Universitas Negeri Malang.
Penulis menyadari bahwa skripsi ini tidak dapat terselesaikan dengan baik
tanpa adanya semangat serta bimbingan dari semua pihak. Oleh karena itu, pada
kesempatan ini penulis mengucapkan terima kasih kepada:

1. Dr. Ir. Soenar Soekopitojo, M.Si, selaku Dosen Pembimbing 1 yang selalu
memberikan motivasi, memberikan bimbingan serta arahan kepada penulis
selama penyusunan skripsi ini.
2. Laili Hidayati, S.Pd., M.Si., selaku Dosen Pembimbing 2 yang selalu
memberikan motivasi, memberikan bimbingan serta arahan kepada penulis
selama penyusunan skripsi ini.
3. Dr. Andoko, S.T., M.T, selaku Dekan Fakultas Teknik Universitas Negeri
Malang.
4. Dra. Esin Sintawati, M.Pd, selaku Ketua Jurusan Teknologi Industri.
5. Dr. Mazarina Devi, M.Si, selaku Koordinator Program Studi Tata Boga.
6. Dra. Teti Setiawati, M.Pd, selaku Dosen Penasehat Akademik yang selalu
membimbing dan mendidik penulis selama menempuh kuliah.
7. Para Dosen Program Studi Pendidikan Tata Boga yang telah membimbing
dan mendidik penulis selama menempuh perkuliahan.
8. Mahasiswa S1 Pendidikan Tata Boga dan D3 Tata Boga Universitas Negeri
Malang yang telah membantu dalam proses pengambilan data pada saat
pelaksanaan penelitian.
9. Bapak saya Misidi, Ibu saya Juwartin, dan tak lupa kakek saya Kasiman
(Alm) serta Nenek saya Suyati (Alrm) tercinta yang selalu memberikan doa,

iii
 dukungan, motivasi dan kasih sayang sehingga penulis dapat menyelesaikan
skripsi ini dengan baik.
10. Keluarga besar saya yang selalu memberikan doa dan dukungan selama
penulis menempuh kuliah.
11. Teman-teman S1 Pendidikan Tata Boga 2014 yang telah menemani masa-
masa kuliah dan selalu memberi dukungan, semangat dan apresiasinya.
12. Semua pihak yang tidak bisa disebutkan satu persatu, terima kasih atas
dukungannya
Skripsi ini masih jauh dari kesempurnaan, perlu adanya saran dan kritik
yang bersifat menmbangun demi perbaikan skripsi ini. Semoga skripsi ini
bermanfaat bagi penulis dan pembaca.

Malang, Agustus 2018

Penulis

iv
 DAFTAR ISI

Halaman

ABSTRAK..................................................................................................... i
ABSTRACK...................................................................................................ii
KATA PENGANTAR....................................................................................iii
DAFTAR ISI..................................................................................................v
DAFTAR TABEL..........................................................................................vii
DAFTAR GAMBAR.....................................................................................ix
DAFTAR LAMPIRAN..................................................................................x

BAB I PENDAHULUAN .............................................................................1

1.1. Latar Belakang........................................................................................1
1.2 Tujuan Penelitian......................................................................................3
1.3 Manfaat Penelitian....................................................................................3
1.4 Definisi Operasional.................................................................................4

BAB II KAJIAN PUSTAKA.........................................................................7

2.1 Non Flaky Cracker ..................................................................................7
2.1.1 Bahan Pembuatan Cracker.................................................................9
2.1.2 Proses Pembuatan Cracker.................................................................11
2.2 Nori Daun Cincau Hijau Pohon ...............................................................12
2.3 Kandungan Kimia.....................................................................................14
2.3.1 Kadar Air............................................................................................14
2.3.2 Protein ...............................................................................................15
2.3.3 Asam Lemak Bebas ...........................................................................15
2.3.4 Serat Pangan ......................................................................................16
2.4 Sifat Fisik dan Oganoleptik Cracker .......................................................17
2.4.1 Warna ................................................................................................18
2.4.2 Tekstur ...............................................................................................18
2.4.3 Rasa ...................................................................................................18

BAB III METODE PENELITIAN.................................................................19

3.1 Rancangan Penelitian...............................................................................19
3.2Waktu dan Tempat Penelitian...................................................................19
3.3 Bahan dan Alat.........................................................................................20
3.3.1 Bahan .................................................................................................20
3.3.2 Alat .....................................................................................................21
3.4 Prosedur Penelitian ..................................................................................22
3.4.1 Penelitian Pendahuluan .....................................................................22
3.4.2 Penelitian Utama ...............................................................................24
3.5 Pengumpulan Data ..................................................................................27
3.5.1 Prosedur Uji Kimia ............................................................................27
3.5.2 Prosedur Uji Fisik...............................................................................27

v
 3.5.3 Prosedur Uji Organoleptik .................................................................27
3.6 Analisis Data ...........................................................................................28

BAB IV HASIL PENELITIAN.....................................................................29

4.1 Hasil Uji Kandungan Kimia.....................................................................29
4.1.1 Air ......................................................................................................29
4.1.2 Protein ................................................................................................30
4.1.3 Asam Lemak Bebas ...........................................................................32
4.1.4 Serat Pangan .......................................................................................33
4.2 Hasil Uji Sifat Fisik .................................................................................37
4.2.1 Tekstur ...............................................................................................37
4.2.2 Warna .................................................................................................38
4.3 Hasil Uji Organoleptik.............................................................................42
4.3.1 Uji Hedonik ........................................................................................42
4.3.1.1 Tekstur...........................................................................................42
4.3.1.2 Warna.............................................................................................44
4.3.1.3 Rasa................................................................................................46
4.3.2 Uji Mutu Hedonik ..............................................................................48
4.3.2.1 Rasa................................................................................................48

BAB V PEMBAHASAN...............................................................................50
5.1 Kandungan Kimia ....................................................................................50
5.1.1 Kadar Air ...........................................................................................50
5.1.2 Protein ...............................................................................................51
5.1.3 Asam Lemak Bebas ...........................................................................51
5.1.4 Serat Pangan ......................................................................................52
5.2 Sifat Fisik ................................................................................................54
5.2.1 Tekstur ...............................................................................................54
5.2.2 Warna ................................................................................................55
5.3 Organoleptik ............................................................................................57
5.3.1 Hedonik .............................................................................................57
5.3.1.1 Tekstur .........................................................................................57
5.3.1.2 Warna ..........................................................................................58
5.3.1.2 Rasa .............................................................................................58
5.3.2 Mutu Hedonik ....................................................................................59
5.3.2.1 Rasa .............................................................................................59

BAB VI PENUTUP........................................................................................60
6.1 Kesimpulan ..............................................................................................60
6.2 Saran ........................................................................................................61

DAFTAR RUJUKAN....................................................................................62
LAMPIRAN...................................................................................................67

vi
 DAFTAR TABEL

Tabel Halaman

2.1 Standar Mutu Biskuit 2973-2011....................................................................7

2.2 Penelitian Terdahulu Produk Cracker dan Non Flaky Cracker......................8
2.3 Kandungan Serat Pangan Nori Daun Cincau Hijau Pohon ............................14
3.1 Rancangan Penelitian .....................................................................................19
3.2 Resep Non Flaky Cracker Nori Daun Cincau Hijau Pohon............................20
3.3 Bahan Analisis Kandungan Kimia dan Sifat Fisik..........................................20
3.4 Alat Pengolahan Nori Daun Cincau Hijau Pohon...........................................21
3.5 Alat untuk Membuat Non Flaky Cracker Nori Daun Cincau Hjau Pohon......21
3.6 Alat Analisis Kimia & Sifat Fisik ..................................................................22
3.7. Hasil Uji Coba Pada Penelitian Pendahuluan.................................................22
3.9. Kriteria Uji Hedonik.......................................................................................28
3.10. Kriteria Uji Mutu Hedonik...........................................................................28
4.1 Analisis Kadar Air...........................................................................................29
4.2 ANOVA Kadar Air ..........................................................................................29
4.3 Hasil Uji Duncan Kadar Air............................................................................30
4.4 Analisis Kadar Protein.....................................................................................30
4.5 ANOVA Kadar Protein.....................................................................................31
4.6 Hasil Uji Duncan Kadar Protein......................................................................31
4.7 Analisis Kadar Asam Lemak Bebas atau FFA ...............................................32
4.8 ANOVA Kadar Asam Lemak Bebas atau FFA................................................32
4.9 Analisis Serat Pangan Larut............................................................................33
4.10 ANOVA Serat Pangan Larut ..........................................................................33
4.11 Hasil Uji Duncan Serat Pangan Larut ..........................................................34
4.12 Analisis Serat Pangan Tidak Larut ...............................................................34
4.13 ANOVA Serat Pangan Tidak Larut ...............................................................35
4.14 Hasil Uji Duncan Serat Pangan Tidak Larut ................................................35
4.15 Analisis Serat Pangan Total ..........................................................................36
4.16 ANOVA Serat Pangan Total ..........................................................................36
4.17 Hasil Uji Duncan Serat Pangan Total...........................................................36
4.18 Analisis Tekstur ............................................................................................37
4.19 ANOVA Tekstur ............................................................................................37
4.20 Hasil Uji Duncan Tekstur .............................................................................38
4.21 Analisis Warna Tingkat Kecerahan (L) ........................................................38
4.22 ANOVA Warna Tingkat Kecerahan (L) ........................................................39
4.23 Hasil Uji Duncan Warna Tingkat Kecerahan (L) .........................................39
4.24 Analisis Warna Tingkat Kehijauan (a-) ........................................................40
4.25 ANOVA Warna Tingkat Kehijauan (a-) ........................................................40
4.26 Hasil Uji Duncan Warna Tingkat Kehijauan (a-) .........................................41
4.27 Analisis Warna Tingkat Kekuningan (b+) ...................................................41
4.28 ANOVA Warna Tingkat Kekuningan (b+) ....................................................42
4.29 Hasil Uji Duncan Warna Tingkat Kekuningan (b+) ....................................42
4.30 ANOVA Sifat Hedonik Tekstur .....................................................................43

vii
4.31 Analisis Duncan Sifat Hedonik Tekstur .......................................................44
4.32 ANOVA Sifat Hedonik Warna ......................................................................45
4.33 Analisis Duncan Sifat Hedonik Warna ........................................................46
4.34 ANOVA Sifat Hedonik Rasa .........................................................................47
4.35 Analisis Duncan Sifat Hedonik Rasa............................................................47
4.36 ANOVA Sifat Mutu Hedonik Rasa ...............................................................49
4.37 Analisis Duncan Sifat Mutu Hedonik Rasa ..................................................49

viii
 DAFTAR GAMBAR

Gambar Halaman
2.1 Diagram Alir Pembuatan Cracker Pegagan .......................................... 8
2.2 (a) Cincau Hijau pohon (Premna oblongifolia Merr.)........................... 13
(b) Nori daun cincau hijau pohon pengeringan 4 jam ........................... 13
3.1 Diagram Alir Pembuatan Non Flaky Cracker ....................................... 25
4.1 Grafik Skor Sifat Hedonik Tekstur ....................................................... 43
4.2 Grafik Skor Sifat Hedonik Warna ......................................................... 45
4.3 Grafik Skor Sifat Hedonik Rasa ............................................................ 46
4.4 Grafik Skor Sifat Mutu Hedonik Rasa .................................................. 48

ix
 DAFTAR GAMBAR

Lampiran Halaman
1. Dokumentasi Pembuatan Non Flaky Cracker.......................................... 67
2. Hasil Analis Kimia Non Flaky Cracker................................................... 68
3. Prosedur Analisis Non Flaky Cracker..................................................... 70
4. Contoh Angket Uji Hedonik ................................................................... 75
5. Contoh Angket Uji Mutu Hedonik .......................................................... 76
6. Data Uji Hedonik .................................................................................... 77
7. Data Uji Mutu Hedonik ........................................................................... 79
8. Lembar Persetujuan Seminar Proposal ................................................... 80
9. Daftar Hadir Seminar Proposal ............................................................... 81
10. Kartu Konsul Skripsi ............................................................................. 82
11. Daftar Riwayat Hidup ........................................................................... 85