PENGANEKARAGAMAN OLAHAN KUE GORENGAN BERBASIS ADONAN CIRENG

Abstrak Cireng merupakan makanan ringan yang berasal dari daerah Jawa Barat yang berbahan dasar tapioka dibuat dengan cara diuleni menjadi adonan kalis dan digoreng. Peningkatan gizi cireng diantaranya dengan memberi isian dari bahan hewani dan nabati. Tujuan penelitian ini untuk mengetahui tingkat kesukaan panelis terhadap warna, rasa, tekstur, aroma, dan penampilan, kandungan gizi cireng, dan harga jual cireng aneka isi per buah (40 g). Jenis penelitian adalah penelitian eksperimen. Pengumpulan data dengan cara observasi. Instrumen yang digunakan adalah lembar observasi berupa check list. Panelis yang terlibat berjumlah 30 orang, terdiri dari panelis terlatih 15 orang dan panelis semi terlatih 15 orang. Analisis data tingkat kesukaan secara deskriptif menggunakan persentase, kandungan gizi dihitung menggunakan Daftar Komposisi Bahan Makanan (DKBM), dan harga jual menggunakan cara konvensional. Hasil penelitian menunjukkan: tingkat kesukaan kriteria warna cireng isi ragout daging 40%, abon ayam 43,3%, keju 60%, enten-enten 50%, kumbu 46,7%, pisang coklat 36,7%; kriteria rasa cireng isi ragout daging 43,4%, abon ayam 46,7%, keju 50%, enten-enten 46,7%, kumbu 46,7%, pisang coklat 50%; keriteria tekstur cireng isi ragout daging 50%, abon ayam 50%, keju 43,3%, enten-enten 46,7%, kumbu 46,7%, pisang coklat: 36,7%; kriteria aroma cireng isi ragout daging 50%, abon ayam 60%, enten-enten 46,7%, kumbu 46,7%, pisang coklat 56,7%; kriteria penampilan cireng isi ragout daging 50%, abon ayam 46,7%, keju 40%, enten-enten 46,7%, kumbu 46,7%, pisang coklat 40%. Kandungan gizi cireng aneka isi, rentangan per buah (40 g) mengandung kalori sebesar 396 kal sampai 439 kal, karbohidrat 9,1 g sampai 13 g, protein 0,2 g sampai 3,5 g, dan lemak 35 g sampai 40 g. Harga jual produk cireng aneka isi yang diperoleh dari hasil perhitungan dengan cara konvensional masih berkisar diantara Rp 1.200,00 sampai Rp 2.400,00 per buah. Kata kunci: cireng, penganekaragaman, kue gorengan Abstract Cireng is a snack from West Java made ​​from tapioca which is made by molding become solid dough and frying. It needs to add some nutrients on cireng derived from animal and vegetable materials. This study aims to determine the level of preference panelists for color, flavor, texture, aroma, and appearance, the nutrient content of various cireng, and the selling price of various cireng per piece (40 g). This research is an experimental study. Data was collected by observation. The instrument used was an observation sheet of a check list. Panelists were involved were 30 people, consisting of 15 trained panelists and 15 semi-trained panelists. Data analysis using presentations, calculation of nutrient content using List of Food Composition (DKBM), and calculation of selling price using conventional way. The results showed: for the level of preference, criteria of color cireng with meat ragout 40%, shredded chicken 43.3%, cheese 60%, enten-enten 50%, kumbu 46.7%, banana chocolate 36.7%; criteria of flavor cireng with meat ragout 43.4%, shredded chicken 46.7%, cheese 50%, enten-enten 46.7%, kumbu 46.7%, banana chocolate 50%; criteria of texture cireng with meat ragout 50%, shredded chicken 50%, cheese 43.3%, enten-enten 46.7%, kumbu 46.7%, banana chocolate 36.7%; criteria of aroma cireng with meat ragout 50%, shredded chicken 60%, enten-enten 46.7%, kumbu 46.7%, banana chocolate 56.7%; criteria of appearace cireng with meat ragout 50%, shredded chicken 46.7%, cheese 40%, enten-enten 46.7%, kumbu 46.7%, banana chocolate 40%. The nutrient content of various cireng the range per piece (40 g), caloric content 396 cal until 439 cal, carbohydrates content 9,1 g until 13 g, protein content 0,2 g until 3,5 g, and fat content 35 g until 40 g. The selling price of various cireng obtained from the calculation in the conventional way is still ranged between Rp 1,200,00 to Rp 2,400,00 per piece. Keywords: cireng, diversification, fried snac