The Acceptability Test and Nutrient Content of Biscuits from

Torbangun Leaves (Coleus Ambonicus Lour) Mixed with Cork Fish

Flour

Tienne Artha Ulina Nadeak, Etti Sudaryati and Jumirah Jumirah

Department of Public Health Nutrition, Faculty of Public Health, Universitas Sumatera Utara,
Jl. Universitas No. 21, Kampus USU, Medan, 20155, Indonesia
tiennenadeak84@yahoo.com

Keywords : biscuits, acceptability, nutritional, torbangun, fish.

Abstract : Torbangun leaves and cork fish can be processed into biscuits. This research is an experimental research
with a completely randomized design with 2 factors and 2 treatments. The mixture of torbangun leaves and
cork fish flour is 20%: 10% (A1) and 20%: 15% (A2). Tests for accepting biscuits from A1 and A2 were
performed on 30 students of Faculty of Public Health, University of Sumatera Utara with an organoleptic
test. Nutrient content analysis was conducted at the Laboratory of the Faculty of Mathematics and Natural
Sciences, University of Sumatera Utara. Organoleptic test results found that the most preferred biscuits were
A2 biscuits, with a mixture 20%: 15%. The results of the analysis of nutrient content in A1 biscuits contain
were 478.54 kcal of energy, 51.2 grams of carbohydrates, 17.6 grams of protein, 20.14 grams of fat. The
nutritient content of A2 biscuits were 497.5 kcal of energy, 57.6 grams of carbohydrates, 19.3 grams of
protein and 21.1 grams of fat. It is recommended the need for socialization regarding the use of Torbangun
cork leaves and fish as innovative food with high nutritional content and can be modified into biscuits that
can be used as additional food.

1 INTRODUCTION Torbangun leaves or often called leaves wake up

Biscuits are a snack that is favored by all age groups
namely toddlers, school-age children, teenagers,
adults and elderly. Biscuits are snacks that have a
low water content so they can be stored for a long
time. Biscuits are very preference with all people
because they delicious, savory, varied, diverse,
interesting, relatively cheap and filling. The content
in 100 grams of biscuits is approximately 400-500
kcal, so it is very good to be used as a provision for
those who need a lot of energy (Rohima, 2013).
According to SNI 2973-2011 biscuits are dry
food products made by baking dough made from
wheat flour with or substitution, oil or fat with or
without the addition of other food ingredients and
food additives that are permitted. The main
ingredients for making biscuits in general are using
flour, but wheat flour is an imported product. To
reduce the amount of imported flour, it can be done
by using local food ingredients (Adriana, 2017).
very well to be developed in terms of its benefits and
in terms of plant properties that are easily planted
with a short harvest age. So far, its use has only been
in the form of vegetable and soup preparations,
therefore it is necessary to develop ways of using it.
Torbangun leaves have a high nutrient content,
especially iron and carotene (Adriana, 2017).
Research on products made from Torbangun
leaves flour has been carried out by Syarief et al
(2014), namely the use of torbangun leaves in the
development of functional supplementary food
products for nursing mothers and concluded that the
analysis of the nutritional content of the products
showed that 100 grams of the product were added to
120 grams and 150 gr contains energy of 375.18
kcal, 376.09 kcal and protein 11.71 gr, 12.15 gr.
Cork fish is one source of complete and high-
quality animal protein because it has an essential
amino acid content, is easily digested so it is easily
absorbed where cork fish have collagen in the range
of 3-5% of total protein when compared to livestock
meat. Low collagen causes cork fish to be more
easily digested by vulnerable groups like babies,
elderly people or people who have just recovered
from illness (Muchadi, 2010).
In the study of Yunita, et al. (2017) there was a
significant influence on the administration of
modified biscuits from Moringa leaves and cork fish
to underweight toddlers by 31,646 times.
In this study biscuits will be made with the
addition of Torbangun leaves (Coleus amboinicus
Lour) and cork fish flour with a ratio of 20%: 15%
and 20%: 10% of the weight of flour, where biscuits
will produce density and crispness the good one.
Determination of comparisons of 15% and 20% is
done because researchers have conducted
preliminary research. Based on the results of
preliminary research, if the percentage is too large it
will produce a hard biscuit dough and the fishy smell
will be more pronounced.
Based on the two different treatments of biscuits
with the addition of torbangun leaves and cork fish
flour different biscuits were produced.
The acceptability test of biscuits was carried out
on 30 students of Faculty of Public Health,
University Sumatera Utara. Analysis of nutrient
content was carried out at the the Laboratory of the
Faculty of Mathematics and Natural Sciences,
University of Sumatera Utara. Biscuits from mixture
torbangun leaves and cork fish flour with A1
treatment (torbangun leaves 20%: 10% cork fish
flour) had a younger biscuit color while the modified
biscuits with A2 treatment (torbangun leaves 20%:
15% cork fish flour) had a browner color.
A1 A2

2 METHODE
The type of research used was an experiment using a
completely randomized design (CRD) consisting of
two factors. Treatments was torbangun leaves
(Coleus amboinicus Lour) and cork fish flour with
comparisons of torbangun leaves (20%, 20% ) and Picture 1: Biscuit A1 and A2
Cork fish flour (10%, 15%) of the weight of the
basic ingredients, which is repeated twice in the 3.2 Results of Organoleptic Test on the
process of making biscuits. The purpose of repetition Flavor of Biscuits
is minimizing errors that may occur when weighing
the ingredients used in making biscuits. The results of organoleptic test of analysis biscuits
on the flavor of mixture of torbangun leaves and
Table 1: Comparisons of biscuits making ingredients cork fish flour can be seen in the following Table 2.

Table 2: Organoleptic Test on Flavor of Biscuits

Criteria A1 A2
P Score % P Score %
Like 16 48 53,3 11 33 36,6
Slightly 13 26 28,8 16 32 35,5
Like
Dislike 1 1 1,1 3 3 3,3
Total 30 75 83,2 30 68 75,4

The above can be seen from the total score of the

two treatments in the organoleptic test for flavor, A1
biscuits having the highest total score of 83.2%
while in treatment A2 the score was 75.4%. This
3 RESULTS AND DISCCUSION shows that most panelists prefer the smell of A1
biscuits compared to A2 biscuits.
3.1 Biscuit Characteristics of
Torbangun Leaves and Cork Fish Flour
3.3 Results of Organoleptic Test on the leaves and cork fish flour can be seen in the
Color of Biscuits following Table 5.
Table 5: Organoleptic Test on the Texture of
The results of the organoleptic test of analysis Biscuits
biscuits on the color of mixture of torbangun leaves
and cork fish flour can be seen in the following Criteria A1 A2
Table 3. P Score % P Score %
Like 6 18 20 10 30 33,3
Table 3: Organoleptic Test on the Color of Biscuits Slightly 19 38 42,2 16 32 35,5
Like
Criteria A1 A2 Dislike 2 2 2,2 4 4 4,4
P Score % P Score % Total 5 58 64,4 30 66 73,3
Like 12 36 40 6 18 20
Slightly 14 28 31,1 14 28 31,1 The above can be seen from the total score of the
Like two treatments in the organoleptic test of texture, A2
Dislike 4 4 4,4 10 10 11,1 biscuits had the highest total score of 73.3% while in
Total 30 75 75,5 30 56 62,2
treatment A1 had a score of 64.4%. This shows that
The above can be seen from the total score of the two most panelists prefer the texture of A2 biscuits
treatments in the organoleptic test of color, the A1 compared to A1 biscuits.
biscuits had the highest total score of 75.5% while
the treatment in A2 had a score of 62.2%. This 3.6 Results of Nutrient Content Analysis
shows that most panelists prefer A1 biscuit colors in Biscuits from Torbangun Leaves and
compared to A2 biscuits. Cork Fish Flour
3.4 Organoleptic Test on the Taste of The results of nutrient content analysis, was energy,
Biscuits proteins, fats and carbohydrates in biscuits from
torbangun leaves and cork fish flour conducted at
The results of the organoleptic test of analysis on the the laboratory can be seen in the table below.
taste of mixture of torbangun leaves and cork fish Modified biscuits torbangun leaves and cork fish
flour can be seen in the following Table 4. 20%, 10% in every 100gr biscuits contributed
195.54 kcal of energy and at 20%, 15% contributed
Table 4: Organoleptic Test Results on the Taste of 208.08 kcal energy.
Modified Biscuits on Torbangun Leaves and Cork Fish Protein main function is as a builder substance or
cell structure forming, for example for the formation
Criteria A1 A2
of muscles, hair, skin, heart, liver and several
P Score % P Score % important organs. Modified Biscuits torbangun
Like 11 33 36,6 13 39 43,3
leaves and cork fish 20%, 10% in each 100gr
Slightly 17 34 37,7 12 24 26,6
Like donated protein 27.97gr and at 20% treatment, 15%
Dislike 2 2 2,2 5 5 5,5 contributed protein 31.34 gr. Protein deficiency is
Total 30 69 76,6 30 68 75,5 often found together with lack of energy.
Fat is an energy source, in addition to
The above can be seen from the total score of the carbohydrates and protein. If someone is in a state of
two treatments in the organoleptic of taste, A1 lack of calories, then fat is the first reserve that will
biscuits had the highest total score of 76.6% while in be used to get energy after protein (Almatsier, 2006).
treatment A2 had a score of 75.5%. This shows that Modified torbangun leaves and cork fish 20%, 10%
most panelists prefer the taste of A1 biscuits in every 100 grams of donated 21.4 grams of fat and
compared to A2 biscuits. at 20 percent treatment, 15 percent contributed 21.1
grams of fat
3.5 Results of Organoleptic Test on the Carbohydrates are the main source for additional
calories needed during growth and development as
Teksture of Biscuits well as during pregnancy. Modified bisbangun
leaves and cork fish 20%, 10% in every 100 grams
The results of the organoleptic test of analysis
of biscuits contributed 67.2 gr carbohydrates and at
biscuits on the tekstur of mixture of torbangun
20% treatment, 15% contributed 68.5 gr
carbohydrates. This biscuit can be used as one of the
additional foods to help meet the adequacy of energy
and protein for toddlers, pregnan 1t women and
nursing mothers.
4 CONCLUTION
Based on the results of the research conducted, the
following conclusions were obtained:
1. The Acceptance of biscuits with the addition of
torbangun leaves based on the preferred smell, color
and taste are biscuits with the addition of cork fish
meal 10% (A1), while based on the preferred texture
is biscuits with the addition of 15% (A2) cork fish
flour.
2. Based on the Laboratory test the nutritional
content of biscuits with modified torbangun leaves
and cork fish flour contains the highest energy on
biscuits with the addition of 15% cork fish flour,
208.08 gr. The highest protein content in biscuits
with the addition of 15% cork fish flour is 31.34 gr.
The highest fat content on biscuits with the addition
of 10% cork fish flour is 21.4 gr. The highest
carbohydrate content in biscuits with the addition of
15% cork fish flour is 68.5 gr, are limited in
Indonesia. So it would be quite difficult for us to
make a comparison between hospitals in Indonesia.
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