<![CDATA[Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh penambahan formulasi tanaman krokot (Portulaca olerace L.) terhadap pembuatan isi siomay ayam. Parameter yang diuji adalah kadar protein, serat kasar, dan organoleptik. Penelitian ini terdiri dari beberapa tahapan, yaitu: pengumpulkan bahan baku, pengolahan, pengujian atas parameter penelitian, penghitungan hasil uji, dan analisa data. Tahap yang menjadi prioritas yaitu pembuatan adonan isi siomay dengan perlakuan 5 formulasi krokot. Hasil penelitian menunjukkan bahwa isi siomay ayam dengan penambahan formulasi tanaman krokot memiliki kadar protein tertinggi dengan jumlah kadar protein sebesar 189.9425 mg/L, sedangkan kadar protein paling rendah memiliki kandungan kadar protein sebesar 163.8506 m/L. Untuk kadar serat tertinggi isi siomay dengan formulasi tanaman krokot memiliki jumlah kadar serat kasar sebesar 1,94% dan yang paling rendah memiliki kadar serat kasar sebesar 1,85%. Pada hasil uji organoleptik penilaian panelis terhadap kesukaan rasa dengan hasiil nilai rata-rata kesukaan tertinggi yaitu 4,250 dengan perlakuan 57% daging ayam dan 9% tanaman krokot. Abstract This study aims to determine the effect of the addition of purslane (Portulaca olerace L.) formulation on the manufacture of chicken dumplings. Parameters tested were protein content, crude fiber, and organoleptic. This research consists of several stages, namely: collecting raw materials, processing, testing research parameters, calculating test results, and data analysis. The priority stage is the preparation of dumplings filled with 5 purslane formulations. The results showed that the content of chicken dumplings with the addition of purslane plant formulation had the highest protein content with a total protein content of 189.9425 mg/L, while the lowest protein content had a protein content of 163.8506 m/L. For the highest fiber content, the content of dumplings with the purslane plant formulation had a total crude fiber content of 1.94% and the lowest had a crude fiber content of 1.85%. In the organoleptic test results, the panelist's assessment of the most preferred color had an average value of 3.875 with a treatment of 97% chicken meat and 9% purslane plants. For the organoleptic test results, the panelist's assessment of the most preferred of taste preference resulted in the highest average preference score of 4.250 with 57% chicken meat and 9% purslane plant. Keyword : purslane; siomay; protein; crude fiber]]>
Copyrights © 2022
