Pengembangan Produk Chiteroll Berbasis Tepung Talas Beneng, Tempe, dan Daging Ayam

Abstract

This study aims to develop "Chiteroll," a modified fish roll made from chicken, tempeh, and talas beneng (Xanthosoma undipes) flour as an alternative high-protein snack, and to evaluate its sensory characteristics and nutritional content. The research utilized an experimental design with three formulations based on the ratio of talas beneng, wheat, and sago flours: F1 (89%:11%:0%), F2 (60%:15%:25%), and F3 (82%:9%:9%). Evaluation was conducted through hedonic and hedonic quality tests (color, aroma, taste, and texture) involving 33 semi-trained panelists. Data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test (α=0.05). The results indicated that formula F2 was the most preferred with a weighting score of 3.768, attributed to its neutral taste, less dominant talas beneng aroma, and a chewier, softer texture. Formula F3 had the highest preference in color and aroma, while F1 produced the darkest product color. The selected formulation (F2) contained 277 kcal of energy, 21.3 g of protein, 13 g of fat, 22.3 g of carbohydrates, and 2.3 g of dietary fiber per 100 g of product, successfully meeting the criteria for a high-protein snack.