Suplementasi Tepung Spirulina terhadap Tingkat Kesukaan dan Komposisi Proksimat Cendol: Supplementation of Spirulina Flour on The Preference Level and Proximate Compotition of Cendol

Abstract

Spirulina is a type of microalgae that can produce various compounds that are very useful for health, so it has the potential to be developed as a functional food that can be used as a supplementary ingredient in cendol. This study aims to determine the right percentage of spirulina flour addition to cendol to produce the most preferred cendol product based on the preference level and its effect on the proximate composition of the resulting cendol. The method used is an experimental method with 4 levels of spirulina flour addition treatment based on the total flour (0%, 0.5%, 1%, and 1.5%). The hedonic test was carried out by 20 semi-trained panelists as the repeat. The observed parameters were the preference level (appearance, aroma, texture, and taste) and the proximate composition of cendol (water, ash, protein, fat, and carbohydrate content). The results of the study showed that cendol with 1% spirulina flour supplementation was the most preferred from the Bayes method analysis based on panelists preference level with average value of appearance 7.1, aroma 7.2, texture 7, and taste 7.6. The results of the proximate analysis provided insignificant changes to all parameters in cendol without the addition of spirulina flour and with the addition of 1% spirulina flour. Based on the results of the analysis, cendol with 1% spirulina flour supplementation had a water content 89.32%, ash 0.12%, fat 0.05%, protein 0.79%, and carbohydrate 9.72%.