CHICKEN PASTA FORTIFIED

FOR INCREASING THE CONTENT OF CALCIUM

IN THE MAKING OF RICE CRACKERS

By:
Sunarni
NIM. 07512134023

ABSTRACT

This study aims at: (1) finding the formula of chicken rice crackers which
is rich in nutrients, (2) finding the formula of chicken rice crackers most preferred
by the panelists, (3) knowing the nutritional content of chicken rice crackers with
proximate methods; (4) knowing the change of calcium content in chicken rice
crackers products during processing, (5) knowing the portion of chicken rice
crackers fulfilling the adequacy of Calcium, and (6) determining the expired time
of chicken rice crackers.
This research was conducted through three stages, covering the making of
chicken rice crackers, preference tests, and nutritional analysis. The making of
chicken rice crackers and preference test were conducted in the PTBB laboratory
of Technical Faculty UNY , during a period of March - June 2010, while the
nutrient analysis conducted in the laboratory of CV Chem-Mix Pratama in July
2010. Preference test was conducted with Hedonic method on 30 fairly trained
panelist, which is composed of 25 students and 5 lecturers of the Culinary
Techniques study program PTBB FT UNY. The analysis of nutrient included the
analysis of proximate and fiber content. Proximate analysis includes analysis of
water content, ash content, fat content, protein and carbohydrate content. In
addition, the analysis of fiber was also conducted. Data calculation results were
analyzed using descriptive statistics of Anava.
The results of this study, are: (1) the formula variation of chicken rice
cracker products is 10%, 30%, and 50% (chicken); (2) the results of the
preference test on the panelist show that the chicken rice cracker most preferred is
a formula of 30%; (3) the nutrient content of chicken rice cracker obtained with
proximate analysis data showed that 2,4929%water content, 3,0289% ash content,
15,1557% protein content, 9,7012% fat content, and 66,7105% carbohydrate
content; (4) the change of calcium contents from fresh chicken into chicken presto
decreased by 0,8532% and that of from the chicken into crisp chicken rice presto
decreased by 0,5170%. The calcium content of rice chicken crackers 1,2062%; (5)
the portion of rice chicken cracker that is a serving with 2,5 g weight (consisting
of 1 pieces), and the weight of every package is 50 g; 1 package contains 20 rice
chicken crackers. The calcium contents in one piece just fulfilling 0,02% of the
total (800 mg) the recommended calcium intake; (6) the expired time of rice
chicken cracker in plastic package is 1 month at room temperature of (25o-30o C).

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 FORTIFIKASI PASTA AYAM KAMPUNG
UNTUK MENINGKATKAN KANDUNGAN KALSIUM
PADA PEMBUATAN KERUPUK PULI

Oleh :
Sunarni
NIM. 07512134023

ABSTRAK
Penelitian ini bertujuan untuk: (1) menemukan formula kerupuk puli ayam
kampung yang kaya zat gizi; (2) menemukan formula kerupuk puli ayam
kampung yang paling disukai oleh panelis; (3) mengetahui kandungan gizi
kerupuk puli ayam kampung dengan metode proksimat; (4) mengetahui perubahan
kadar kalsium pada produk kerupuk puli ayam kampung selama pengolahan; (5)
mengetahui porsi kerupuk puli ayam kampung yang telah mampu memenuhi
kebutuhan kalsium; serta (6) menentukan lama waktu kadaluwarsa kerupuk puli
ayam kampung.
Penelitian ini dilakukan melalui 3 tahap, meliputi pembuatan kerupuk puli
ayam kampung, uji kesukaan, dan analisis kandungan gizi. Pembuatan kerupuk
puli ayam kampung dan uji kesukaan dilakukan di laboratorium PTBB FT UNY
pada bulan Maret – Juni 2010, sedangkan analisis kandungan gizi dilakukan di
laboratorium CV Chem-Mix Pratama pada bulan Juli 2010. Uji kesukaan
dilakukan dengan metode Hedonik terhadap 30 panelis agak terlatih, yaitu terdiri
dari 25 mahasiswa dan 5 dosen prodi Teknik Boga PTBB FT UNY. Untuk
analisis kandungan zat gizi meliputi analisis proksimat dan kadar serat. Analisis
proksimat meliputi analisis kadar air, kadar abu, kadar lemak, kadar protein, dan
kadar karbohidrat. Di samping itu juga dilakukan analisis terhadap kadar seratnya.
Data hasil perhitungan dianalisis secara statistik deskriptif menggunakan Anava.
Hasil penelitian ini, adalah: (1) variasi formula produk kerupuk puli ayam
kampung sebesar 10%, 30%, dan 50% (ayam); (2) uji kesukaan terhadap panelis
diperoleh hasil bahwa kerupuk puli ayam kampung yang paling disukai adalah
formula 30%; (3) kandungan gizi kerupuk puli ayam kampung melalui analisis
proksimat diperoleh data yaitu kadar air 2,4929%, kadar abu 3,0289%, kadar
protein 15,1557%, kadar lemak 9,7012%, dan kadar karbohidrat 66,7105%; (4)
kadar kalsium dari ayam kampung segar menjadi ayam kampung presto
mengalami penurunan sebesar 0,8532%, dan kadar kalsium dari ayam kampung
presto menjadi kerupuk puli ayam kampung mengalami penurunan sebesar
0,5170%. Kadar kalsium kerupuk puli ayam kampung adalah 1,2062%; (5) porsi
kerupuk puli ayam kampung yakni setiap sajian dengan berat 2,5 g (terdiri dari 1
keping), dan berat 1 kemasan adalah 50 g berisi 20 keping. Kandungan kalsium
kerupuk puli ayam kampung hanya memenuhi sebesar 0,02% dari total (800 mg)
konsumsi kalsium yang dianjurkan; serta; (6) waktu kadaluwarsa kerupuk puli
ayam kampung goreng, dan dikemas dengan plastik adalah satu bulan
penyimpanan pada suhu kamar (25o-30oC).

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