Kandungan β-Karoten Tepung Wortel (Daucus carota L.) pada Pembuatan Pasta Coklat Sebagai Isian Kue Baruasa
Β-Carotene Content of Carrot Flour (Daucus carota L.) in Making Chocolate Pasta as a Filling in Baruasa Cakes
Abstract
Kemajuan pembuatan kue modern semakin memberikan tekanan pada kelangsungan pasar dan daya saing kue tradisional. Oleh karena itu, agar kue baruasa lebih kreatif dan bergizi, harus ditambahkan pasta. Tepung wortel dan pasta coklat dapat memberikan dimensi rasa dan kekhasan baru pada kue baruasa. Tepung wortel mengandung β-karoten, vitamin A, serat, dan antioksidan lain yang baik untuk sistem kekebalan tubuh, mata, dan kulit, sedangkan pasta coklat menambah rasa manis. Tujuan penelitian ini adalah untuk mengetahui bagaimana penambahan berbagai konsentrasi tepung wortel yang dapat mempengaruhi jumlah β-karoten pada kue baruasa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 tingkat perlakuan dan 3 kali ulangan. Perlakuan pada penelitian ini merujuk pada konsentrasi tepung wortel yaitu A (10%), B (25%), dan C (40%). Parameter yang diamati yaitu kandungan β-karoten. Hasil penelitian menunjukkan bahwa penambahan tepung wortel berpengaruh sangat nyata terhadap nilai β-karoten pada kue baruasa. Kadar β-karoten tertinggi pada kue baruasa ditemukan pada perlakuan C, di mana penambahan tepung wortel mencapai 40%, dengan kadar sebesar 29.75 mg/kg. Sebaliknya, kadar β-karoten terendah tercatat pada perlakuan A, dengan kadar 20.76 mg/kg. Temuan ini menunjukkan bahwa menambahkan lebih banyak tepung wortel menghasilkan lebih banyak β-karoten.
The progress of modern cake making is increasingly putting pressure on the market continuity and competitiveness of traditional cakes. Therefore, in order for the baru cake to taste more creative and nutritious, pasta must be added. Carrot flour and chocolate paste can provide a new dimension of flavor and uniqueness to baruasa cake. Carrot flour contains beta-carotene, vitamin A, fiber, and other antioxidants that are good for the immune system, eyes, and skin, while chocolate paste adds sweetness and flavor. The aim of this research is to determine how the addition of various concentrations of carrot flour affects the amount of β-carotene in baruasa cake. This study used a completely randomized design (CRD) with 3 treatment levels and 3 replications. The treatments in this study refer to the concentration of carrot flour, namely A (10%), B (25%), and C (40%). The parameter observed was the β-carotene content. The results showed that the addition of carrot flour had a very significant effect on the β-carotene value in baruasa cake. The highest level of β-carotene in baruasa cake was found in treatment C, where the addition of carrot flour reached 40%, with a level of 29.75 mg/kg. In contrast, the lowest β-carotene levels were recorded in treatment A, with levels of 20.76 mg/kg. These findings suggest that adding more carrot flour produces more β-karoten.
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