Karakteristik Kimia, Sensori dan Kelayakan Finansial Camilan Stik Substitusi Tepung Kimpul (Xanthosoma sagittifolium) dengan Penambahan Bubuk Daun Kelor (Moringa oleifera)

Abstract

Sticks are one type of snack made from flour which is processed by frying and it’s popular as a daily snack. At present, many variations of making sticks have been found as food product innovations. One of the stick innovations is by substituting the addition of kimpul flour and moringa leaf powder. The use of these two ingredients in sticks functions as an addition to the nutritional value, especially the carbohydrates which are quite high and not contain gluten as contained in wheat. All stick products were subjected to chemical and sensory testing, then the financial feasibility of sticks substituted for kimpul flour and moringa leaf powder was calculated. Based on the chemical characteristic test, the values obtained were in accordance with the applicable SNI, namely the water content and ash content in the sticks of kimpul flour substitute and Moringa leaf powder of 3.80% and 1.18%, the fat content in the sticks of kimpul flour substitute and Moringa leaf powder. with competing products in the form of watermelon sticks, carrot sticks and purple sweet potato sticks respectively of 17.39%, 29.23%, 30.72% and 25.16%, the protein content in the snack sticks substituted for kimpul flour and moringa leaf powder with competitors' products such as watermelon sticks and carrot sticks of 13.15%, 4.26% and 5.23%, and the highest carbohydrate content was sticks of kimpul flour substitutes and kelor leaf powder of 64.48%. In the sensory test, it was found that the average preference of all panelists for stick snack products was found in sticks substituted for kimpul flour and Moringa leaf powder of 6.02%. Parameters observed were color, aroma, taste, texture, and overall with 50 untrained panelists. The product of stick substitutes for kimpul flour and moringa leaf powder is calculated for financial feasibility. The financial feasibility of sticks for substitution of kimpul flour and moringa leaf powder is calculated by assuming a 5-year projection. The product unit BEP is 7737, with a rupiah BEP of Rp. 154.747.512. The NPV value reached IDR 733.612.754 > 0; Net B/C Ratio 1,4773 > 1; IRR 414,95% > discount rate 15%; and PP for one year 5 months 6 days. The results of this calculation indicate that the business is feasible to run.