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All Journal JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Yessy Tamu Ina
Program Studi Peternakan, Fakultas Sains dan Teknologi, Universitas Kristen Wira Wacana Sumba Jl. R. Suprapto No. 35, Prailiu, Kecamatan Kambera, Kabupaten Sumba Timur, NTT
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

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PENGOLAHAN PENYEDAP RASA NON MSG DARI KANDANGU MBUKU (Ocimum tenuiflorum L.) DAN PENGARUHNYA TERHADAP ORGANOLEPTIK SERTA PROFIL PROKSIMAT PRODUK: Processing Non Msg Flavor Enhancer From Kandangu Mbuku (Ocimumtenuiflorum L) And Its Effects On Organoleptic Properties and Proximate Profile Of Products Apriningsi Wunga; Yessy Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.7649

Abstract

ABSTRACT This study aimed to evaluate the processing of non-MSG flavoring by utilizing kandangu mbuku (Ocimum tenuiflorum L.) and to determine its effect on the organoleptic properties and total proximate profile of the product. The study was conducted in the Integrated Laboratory of Wira Wacana Christian University, Sumba. This study used a Completely Randomized Design (CRD) with 4 treatments and 5 replications, namely: P0 (0%), P1 (20%), P2 (25%), P3 (30%) so that there were 20 sample units. The variables observed were pH, water content, organoleptic (color, taste, texture, and preference) and total proximate profile. Data were analyzed using the ANOVA test at the 5% level and continued with Duncan's Multiple Range Test if there were significant differences. Organoleptic data were analyzed using the Kruskal-Wallis test and continued with the Mann-Whitney test. The study showed that using kandangu mbuku flour at 30% improved organoleptic properties, including color, flavor, texture, liking, and the total proximate profile of flavoring. This provided practical advice for home industries.
Co-Authors Apriningsi Wunga