Nilai Rasa Dan Nilai Gizi Pada Makanan Khas Tradisional Lekun Desa Hewokloang Kabupaten Sikka

KRISANTUS, Agustinus (2023) Nilai Rasa Dan Nilai Gizi Pada Makanan Khas Tradisional Lekun Desa Hewokloang Kabupaten Sikka. Undergraduate thesis, Universitas Katolik Widya Mandira Kupang.

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Abstract

Lekun Cake is a traditional cake typical of East Maumere, Sikka Regency, NTT Province, which is made specifically from engagement ceremonies to weddings or mourning ceremonies (Lodo Huer). The purpose of this study was to determine the results of sensory tests and to find out the results of tests for the content of macromolecular compounds. This research method first makes traditional Lekun specialties with ingredients that are already available and then processed into 3 types of Lekun namely original Lekun, Lekun Kacang, Lekun banana then sensory or organoleptic tests are carried out on panelists or participants and some Lekun will be tested for the content of compounds macromolecules. This research was conducted in May – August 2022 at the Nutrition and Animal Feed Laboratory of the Kupang State Agricultural Polytechnic and the UPT Food Technology Laboratory Mathematics and Natural Sciences Laboratory, Widya Mandira Catholic University Kupang. The organoleptic test results showed that the color and taste texture showed no significant effect for the three types of Lekun while the aroma gave a significant effect for the three types of Lekun. The results of the water content of the three types of Lekun showed significantly different results. Banana lekun had the highest percentage of water content (6.68%) followed by real lekun (4.12%), and the lowest was pea lekun (3.69%). Banana lekun (1.79%) has the highest ash content, which is significantly different from the original lekun (1.23%) and peanut lekun (1.19%). While the percentage of ash content of the original lekun was not significantly different from that of the peanut lekun. The results of the protein content of the three types of lekun were significantly different, with the highest content belonging to the original lekun (8.55%), followed by peanut lekun (6.44%), and the lowest was banana lekun (6.07 %). The fat content of the three types of lekun showed significantly different results. Peanut lekun contained the highest fat, namely 9.66%, followed by original lekun (8.46%), and the lowest was banana lekun (3.49%). The carbohydrates of the three types of lekun were significantly different, with the highest content in banana lekun (81.96%) followed by bean lekun (79.01) and original lekun (77.68). Keywords; Lekun Traditional Food, Sensory Test, Test the content of macromolecular compounds.

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