Hedonic Quality Analysis of Bagiak Traditional Snacks with Arnong

Nasturtium Officinale R. Br Fortification

Firda Rachma Amalia

, Ayu Wanda Febrian

, Sandryas Alief Kurniasanti

and Mega Octamelia

Management Business of Tourism Banyuwangi, Politeknik Negeri Banyuwangi, Indonesia

Agribusiness Banyuwangi, Politeknik Negeri Banyuwangi, Indonesia

Midewife Tarakan, Universitas Tarakan, Indonesia

Keywords: Fortification, Nasturtium Officinale R. Br, Hedonic Quality, Bagiak.

Abstract: This study aims to determine the effect of adding nasturtium officinale r. br extract to Bagiak products on

panelists' acceptance. This research is an experimental study using a Randomized Block Design using 4

treatments; B0 control, B1 addition of 2% Nasturtium officinale r. br extract, B2 addition of 5% nasturtium

officinale r. br extract and B3 addition of 10% nasturtium officinale r. br extract. Determination of the sample

using the Simple Random Sampling Technique consisting of 33 respondents, hereinafter referred to as

panelists with certain criteria. Analysis of the data using analysis of variance (ANOVA) and if there is a

significant difference, it will be tested further using the BNJ test with a 5% confidence level. The panelists'

hedonic quality test was carried out on color, texture, taste, and aroma. The results showed that the treatment

with the highest average value wasthe control B1 treatment in terms of color, texture, taste and aroma, while

the average value treatment the lowest was shown in the b3 treatment with the addition of 10% nasturtium

officinale r. br extract.

1 INTRODUCTION

Product innovation with arnong fortification is

expected to help the problems that exist in Indonesia,

namely nutrition, economy, and tourism. Nutritional

problems are expected to fulfill children's nutrition

because the products made are snack products so

they can consume these vegetables to fulfill

nutrition. The economy, especially arnong farmers,

is expected to increase because the economic value

of product innovation with arnong fortification also

increases. The tourism industry with the

diversification of these processed products will

attract tourists because there are more variations for

souvenirs.

Innovation with arnong fortification is focused

on Bagiak products, Bagiak is a dry snack typical of

Banyuwangi that is popular and popular. This

Banyuwangi Bagiak snack is very delicious and easy

to get, because there are many souvenir shops (Dilla,

2018). This research is focused on looking at the

content of Bagiak with arnong fortification with

several treatments. This aims to ensure that the

product is nutritious, so that the product can be

consumed safely.

Based on the description of the background, the

research objectives are.analyzing hedonic quality

test of Bagiak product with arnong fortification.

2 LITERATURE REVIEW

2.1 Arnong Plant (Nasturtium

Officinale R. Br)

The arnong plant (Nasturtium officinale R. Br)

belongs to the Brassicaceae (cabbage) family. come

from Europe and Asia. Watercress is usually

consumed as a vegetable or salad. Watercress is a

good source of vitamins A and C, containing niacin,

ascorbic acid, thiamine, riboflavin, and iron

(Stephens & James M., 2015). (Ibrahim A, 2015)

Watercress contains sothiosinate compounds,

kaempferol glycosides and tryptophan which

function to ward off free radicals, help repair damage

and DNA synthesis. This plant grows a lot in the

highlands.

Amalia, F., Febrian, A., Kurniasanti, S. and Octamelia, M.

Hedonic Quality Analysis of Bagiak Traditional Snacks with Arnong Nasturtium Ofﬁcinale R. Br Fortiﬁcation.

DOI: 10.5220/0011819300003575

In Proceedings of the 5th International Conference on Applied Science and Technology on Engineering Science (iCAST-ES 2022), pages 537-540

ISBN: 978-989-758-619-4; ISSN: 2975-8246

537

2.2 Fortification

Food fortification according to FAO/WHO is the

addition of macro or micro nutrients to food that is

usually consumed to maintain or improve the

nutritional quality of food in the total diet of a group,

community, or population (Helmiyati, et al., 2018).

Food fortification is included in the policy

framework to accelerate nutrition improvement in

the first 1000 days of life. Fortification status in

Indonesia is mandatory (Martianto & Rachman,

2018). Mandatory fortification is carried out when

the government legally obliges food producers to add

micronutrients to certain categories of food. The

determination and arrangement of the fortification is

regulated and monitored by the government

(Helmiyati, et al., 2018).

3 RESEARCH METHODS

3.1 Types of Research

This research is a quantitative research using

Randomized Block Design (RBD) with 4 treatments

and 3 replications. Treatment consists of BO control,

B1 2% addition nasturtium officinale r. br extract

extract, B2 5% addition of nasturtium officinale r. br

extract and B3 10 % addition of nasturtium officinale

r. br extract extract. Hedonic test is applied to 30

panelists that will test the color, texture, taste and

aroma.

3.2 Data Colecting Method

The collecting data methods of this research are

divided into several steps, such as:

1. Documentation

Documentation is data collecting technique by

analyzing the data that has been collected from

the object of research. In this case, the researcher

will analyze data that has been collected from the

farmer nasturtium officinale r. br in Songgon.

2. Observation.

Observation is data collecting technique by

observing the research object; in this case the

researcher will observe the level scale of hedonic

quality product.

3. Interview.

Interview is used to know the bagiak production

process.

3.3 Time and Place of Research

This research was conducted at Laboratorium of

management bisnis of tourism Study Program

Politeknik Negeri Banyuwangi. Timeline for this

research is May – November 2022.

4 RESEARCH RESULT

4.1 The Implementation of

Organoleptic Test

The Organoleptic test was conducted to 33 panelists

consisting of 19 men and 14 women, who addressed

in the origin or boarding house around of Rogojampi

subdistrict. The panelists are student, college

students, and public societies, with the range of age

are 18 years up to 23 years old. The panelists willing

to be the judges with the requirements that have been

specified, such as fill out the form of panelist,

physically and mentally healthy, bagiak

consumption and comply health protocols. The

sample hedonic quality test consisting of 4

treatments. Treatment consists of B0 control, B1 2%

addition nasturtium officinale r. br extract, B2 5%

addition of nasturtium officinale r. br extract extract

and B3 10 % addition of nasturtium officinale r. br

extract. The implementation phases of the

organoleptic test shown in Figure 1.

Figure 1: The implementation phase of the organoleptic test.

Prepare tools and materials of hedonic quality test and health

protocols

Make a spices concoction for bagiak

bake bagiak homogeneously for every treatment and replication

Serve the sample of bagiak on the table of organoleptic

Do Organoleptic test by panelists by complying health

protocols

iCAST-ES 2022 - International Conference on Applied Science and Technology on Engineering Science

538

Figure 2: The process of making nasturtium officinale r. br

extract.

Figure 3: The process of making bagiak.

4.2 The Analysis of Organoleptic Test

Result

The overall recapitulation of Organoleptic Test

Result with 4 treatments and 3 times replications for

33 panelists can be shown in Figure 4.

The Organoleptic Result.

Figure 4: The recapitulation of organoleptic result.

Based on the results of hedonic quality analysis using

ANOVA in fig 4, it can be concluded that the flavour

and texture are not significantly different because the

calculated F value is smaller than F table. In the color

and taste of the ANOVA results, the calculated F is

greater than the F table, so there is a significant

difference, so the color and taste are continued with

BNJ analysis.

Table 1: BNJ analysis on colour.

Treatment Avarage Simbol

Average

BNJ

3 2.33 a 2.74

2 2.36 ab 2.77

1 3.27 c 3.68

0 4.3 d 4.71

BNJ analysis on color (table 1) resulted in an

analysis that there was a significant difference in the

treatment of BO, B2, B3 while B4 had no

significant difference with B3. The highest result

was obtained by BO, which was bright because

there was no fortification of nasturtium officinale r.

br extract, the second rank was B2, which was quite

bright, this was because there was a mixture of 2%

nasturtium officinale r. br extract

Table 2: BNJ analysis on taste.

Treatment Avarage Simbol

Average

BNJ

3 1.2 a 1.88

2 2 b 2.68

1 3.4 c 4.08

0 4 c

BNJ analysis on taste there is a significant

difference in B3 and B1, while between B0 and B1

there is no significant difference. The highest

average was obtained B0 which was sweet because

there was no fortification of nasturtium officinale r.

br extract, and the second rank was B1 which was

slightly sweet, this was because there was a mixture

of 2% nasturtium officinale r. br extract.

5 CONCLUSION

From the research that has been done, it is

concluded that:

1. Addition of nasturtium officinale r. Extract of br

in the product that affects the level of hedonic

quality in each treatment sample

2. treatment for B0 (0%) without the addition of

nasturtium officinale r. br extract has the highest

average score of hedonic quality and the closest

is B1 with the addition of nasturtium officinale r.

extract br (2%), followed by B2 (5%), and the

lowest was treatment B3 with the addition of

nasturtium officinale r. extract br (10%).

Hedonic Quality Analysis of Bagiak Traditional Snacks with Arnong Nasturtium Ofﬁcinale R. Br Fortiﬁcation

539

ACKNOWLEDGMENT

This paper and the research behind it would not have

been possible without the exceptional support from

Politeknik Negeri Banyuwangi, especially Pusat

Penelitian dan Pengabdian Kepada Masyarakat

(Centre for Research and Community Service).

Politeknik Negeri Banyuwangi has provided

financial support for this research especially for

Penelitian Berbasis Rencana Induk Penelitian

(PBRIP – Research based on Master Plan Research).

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