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Sadimantara, Muhammad Syukri

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Author-ID : 1184731

Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Immunology & microbiology Materials Science & Nanotechnology Mechanical Engineering Physics

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PENGARUH FORMULASI TEPUNG BERAS MERAH (Oryza nivara L) DAN TEPUNG BUAH PARE (Momordica charantia L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES SEBAGAI MAKANAN SELINGAN PADA PENDERITA DIABETES Firlana, Ayuh; Karimuna, La; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe aim of this study was to determine the effect of the formulation of brown rice (Oryza nivaraL) flour and bitter gourd (Momordica charantia L) flour on the organoleptic and nutritional values of cookies as a snack for diabetics. This study was arranged based on a completely randomized design (CRD). This study used five treatments, namely brown rice flour: bitter gourd flour A0 (100%: 0%), A1 (97%: 3%), A2 (94%: 6%), A3 (91%: 9%), and A4 (88% : 12%). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then Duncan's Multiple Range Test (DMRT) was conducted at a 95% confidence level (α=0.05). The results showed that the most preferred product was found in A2 treatment with organoleptic scores of color, texture, taste, and aroma reached 3.61 (like), 3.70 (like), 3.29 (like), and 3.57 (like), respectively. The nutritional value of cookies produced in A2 treatment shows that it has 3.30% water, 0.81% ash, 32.54% fat, 7.76% protein, and 18.20% glucose. The brown rice and bitter gourd cookies products met the national quality standards for water, ash, and protein contents.Keywords: brown rice, bitter gourd, cookies, snack, proximate value.ABSTRAKPenelitian ini bertujuan penelitian ini adalah untuk pengaruh formulasi tepung beras merah (Oryza nivaraL) dan tepung buah pare (Momordica charantia L) terhadap nilai organoleptik dan nilai gizi cookies sebagai makanan selingan pada penderita diabetes. Penelitian ini disusun berdasarkan rancangan acak lengkap (RAL). Penelitian ini menggunakan lima perlakuan yang yaitu Tepung beras merah : Tepung Buah Pare A0 (Tepung 100 % : 0%), A1 (97% : 3 %), A2 (94%: 6%), A3 (91%: 9%), A4 (88% : 12%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilakukan uji duncan’s multiple range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terhadap cookies dengan penambahan beras merah (Oryza nivara L) dan buah pare (Momordica charantia L) yang disukai panelis terdapat pada perlakuan A2 dengan skor organoleptik warna 3,61 (suka), organoleptik tekstur 3,70 (suka), organoleptik rasa 3,29 (suka), organoleptik aroma 3,57(suka). Nilai gizi cookies yang dihasilkan pada perlakuan A2 mengandung kadar air sebesar 3.30%, kadar abu sebesar 0,81%, kadar lemak sebesar 32,54 %, kadar protein 7,76%, kadar glukosa sebesar 18,20%. Berdasarkan standar mutu SNI cookies bahwa produk cookies beras merah dan buah pare sudah memenuhi standar mutu SNI untuk kadar air, kadar abu, dan kadar protein.Kata kunci : beras merah, buah pare, cookies, makanan selingan, nilai proksimat.

PENGARUH SUBSTITUSI TEPUNG BERAS MERAH (Oryza Nivara) PADA PEMBUATAN COOKIES DARI TEPUNG MANGROVE BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK UJI SENSORIK DAN NILAI GIZI SERTA KANDUNGAN FITOKIMIA Nilam, Nilam; Patadjai, Andi Besse; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aims to determine the effect of the substitution of red rice flour on the making cookies from mangrove flour on the sensory test characteristics, nutritional value, and phytochemical content. This study used a complete randomized design (CRD) consisting of five treatments, T1 (100% mangrove flour:0% brown rice flour), T2 (75% mangrove flour:25% brown rice flour), T3 (50% mangrove flour : red rice flour 50%), T4 (25% mangrove flour : 75% brown rice flour), T5 (0% mangrove flour : 100% brown rice flour). The sensory test used Kruskal-Wallis non-parametric statistical analysis, performed with the Mann-Whitney U-Test if there are differences. The results showed that the sensory quality selected by the panelists was found in the T4 treatment (25% mangrove flour and 75% brown rice flour) with an assessment score of the 5.62 (crisp) attribute, sepat 3.19 (rather sepat), taste 4, 13 (sweet), the aroma of 5.35 (strongly smelled typical pastries) and color 4.41 (light brown). The content of water, fat, protein and carbohydrates are 3.93%, 1.6%, 15.41%, 16.20% and 62.86%, respectively. Phytochemical results that meet SNI i.e., water content, fat content and protein content.Keywords: Lindur mangrove flour, brown rice flour, and cookiesABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung beras merah dan tepung mangrove terhadap karakteristik uji sensorik dan nilai gizi serta kandungan fitokimia cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) terdiri dari lima perlakuan yaitu, T1 (100% tepung mangrove), T2 (75% tepung mangrove : 25% tepung beras merah), T3 (50% tepung mangrove : 50% tepung beras merah), T4 (25% tepung mangrove : 75% tepung beras merah), T5 (100% tepung beras merah). Mede penelitian ini menggunakan analisis statistik non parametrik Kruskal-Wallis, dan dilanjutkan dengan uji Mann-Whitney U-Test. Hasil penelitian menunjukkan bahwa kualitas sensorik terpilih oleh panelis terdapat pada perlakuan T4 (tepung mangrove:tepung beras merah 75%) dengan skor penilaian terhadap atribut garing 5,62 (garing), sepat 3,19 (agak sepat), rasa 4,13 (manis), aroma 5,35 (sangat tercium khas kue kering) and warna 4,41 (coklat muda). Kandungan kadar air, lemak, protein dan karbohidrat berturut-turut yaitu 3,93%, 1,6%, 15,41%, 16,20% dan 62,86%. Hasil proksimat yang memenuhi SNI yaitu kadar air, lemak, dan protein.Kata Kunci: Tepung mangrove buah lindur, tepung beras merah, cookies, fitokimia

Kajian penilaian Organoleptik dan Nilai Gizi Brownies Cake Formulasi Berbagai Tepung Subtitusi : Studi Kepustakaan Pratiwi, Nesya Dhifa; Wahyuni, Sri; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v7i3.26466

ABSTRACT This review aimed to assess the organoleptic characteristics and nutritional values of brownie products substituted with various local flours. The brownies formulation process used various types of flour from local food to increase the nutritional value, organoleptic, and functional value. The results of the review show that each formulation of different types of local food flour resulted in different levels of preference for color, aroma, texture, and taste from different panelists as well as different nutritional values compared to brownies made from wheat flour. Based on the nutritional value of brownies formulated with various types of local food flour, the brown rice flour substitution yielded a better nutritional value assessment. Meanwhile, the sorghum rice flour substitution yielded the lowest nutritional value compared to brownies made from wheat flour. Organoleptic assessment of brownies made from various types of local food flour formulation generally produces unique colors, aromas, textures, and tastes with added value so the products were favored by panelists.Keywords: Brownies, organoleptic, nutritional value. ABSTRAKReview ini bertujuan untuk mengkaji penilaian organoleptik dan nilai gizi dari produk brownies hasil subtitusi berbagai tepung pangan lokal. Proses formulasi brownies menggunakan berbagai jenis tepung dari pangan lokal dilakukan untuk meningkatkan nilai gizi, organoleptik maupun nilai fungsional produk brownies. Hasil review menunjukkan bahwa nilai gizi setiap formulasi berbagai jenis tepung pangan lokal yang berbeda menghasilkan tingkat kesukaan warna, aroma, tekstur dan rasa dari panelis yang berbeda serta nilai gizi yang berbeda dengan produk brownies dari tepung terigu. Penilaian nilai gizi brownies formulasi berbagai jenis tepung pangan lokal yang menghasilkan penilaian nilai gizi yang lebih baik adalah brownies yang disubtitusi tepung beras merah, sedangkan yang memiliki nilai gizi terendah adalah brownies subtitusi tepung sorgum dibandingkan dengan brownies tepung terigu. Penilaian organoleptik brownies formulasi berbagai jenis tepung pangan lokal umumnya menghasilkan warna, aroma, tekstur dan rasa unik yang memiliki nilai tambah sehingga menghasilkan produk yang disukai panelis. Kata Kunci: Brownies cake, organoleptik, nilai gizi, formulasi

Pembuatan Bubur Instan Beras Merah dengan Penambahan Tepung Kacang Merah Untuk Meningkatkan Nilai Gizi MP ASI Fitri, Fitri; Karimuna, La; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to analyze the effect of the formulations of brown rice flour (Oryza nivara) and red bean flour (Vigna angularis L) on organoleptic assessment, iron content, and proximate values of complementary foods. This study used a completely randomized design (CRD) consisting of five types of treatment, namely the addition of red bean flour (B0 = 0%, B1 10%, B2 = 20%, B3 = 30%, and B4 = 40%). Data were analyzed by the analysis of variance (ANOVA) and then followed with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The treatment with the best organoleptic assessment was the B2 treatment (20% red bean flour addition) with scores of color, aroma, taste, and texture reaching 4.17 (like), 4.13 (like), 3.90 (like), and 3.96 (like), respectively. The B2 treatment contained 11.53% moisture, 1.28% ash, 15.9% fat, 3.295% protein, 35.43% carbohydrate, and 1.341% iron. The results show that the addition of red bean flour had a very significant effect on increasing organoleptic color, aroma, and texture, as well as significantly increased the taste of the brown rice flour-based instant porridge. The organoleptic assessment shows that the product was accepted and favored by panelists. The product met the standard of SNI No. 01-7111.1-2005 for fat, ash, and protein contents.Keywords: red rice flour instant porridge, red bean flour, nutritional value, iron.ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh formulasi tepung beras merah (Oryza nivara) dan tepung kacang merah (Vigna angularisL) terhadap penilaian organoleptik, kandungan zat besi, dan nilai proksimat makanan pendamping ASI. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu penambahan tepung kacang merah yaitu (B0 = 0%, B1 10%, B2 = 20%, B3 = 30% dan B4 = 40%). Analisis data dilakukan dengan metode analysis of varian (ANOVA) dengan uji lanjut Duncan’s multiple range test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian terbaik bubur instan berbasis tepung beras merah yaitu perlakuan B2 (penambahan tepung kacang merah 20%) dengan skor penilaian terhadap warna sebesar 4,17 (suka), aroma sebesar 4,13 (suka), rasa sebesar 3,90 (suka), tekstur sebesar 3,96 (suka), kadar air sebesar 11,53%, kadar abu sebesar 1,28%, kadar lemak sebesar 15,9%, kadar protein sebesar 3,295% dan kadar karbohidrat sebesar 35,43%, zat besi 1,341%. Berdasarkan hasil penelitian penambahan tepung kacang merahberpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, dan tekstur, dan berpengaruh nyata terhadap penimgkatan karakteristik organoleptik rasa bubur instanberbasis tepung beras merah terbaik, penilaian organoleptik dapat diterima dan disukai oleh panelis. Bubur instan beras merah dengan penambahan tepung kacang merah untuk kadar lemak, abu, dan protein telah memenuhi standar SNI No. 01-7111.1-2005.Kata kunci: Bubur instan tepung beras merah, tepung kacang merah, nilai gizi, zat besi

PENGARUH FORMULASI TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN FILTRAT WORTEL (Daucus carota) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI PADA PEMBUATAN MIE BASAH Efendi, Sarina; Ansharullah, Ansharullah; sadimantara, muhammad syukri; Wahyuni, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the effect of yellow sweet potato flour and carrot filtrate formulation on the organoleptic characteristics and nutritional value of wet noodles. This study used a completely randomized design (CRD). The data were analyzed using analysis of variance (ANOVA) and results with a significant effect on the observed variables then further tested with Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the addition of yellow sweet potato flour and carrot filtrate had a very significant effect on the organoleptic improvement of color and taste. The best result was obtained in the M1 treatment (25% yellow sweet potato flour, 5% carrot filtrate, 70% wheat flour) with average assessment scores of color, aroma, taste, and texture reaching 3.40 (slightly like), 3.07 (slightly like), 3.37 (slightly like), and 3.27(slightly like). The selected wet noodles contained 42.33% water, 2.99% ash, 2.51% fat, 2.97% protein, and 50.58% carbohydrate. The wet noodle product met the national standards on water and ash contents. Keywords: yellow sweet potato flour, carrot filtrate, wet noodle ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh formulasi tepung ubi jalar kuning dan filtrat wortel terhadap karakteristik organoleptik dan nilai gizi pada mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL). Data dianalisis menggunakan analysis of variance (ANOVA) dan berpengaruh nyata terhadap variabel pengamatan, maka diuji lanjut dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% . Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung ubi jalar kuning dan filtrat wortel berpengaruh sangat nyata terhadap peningkatan organoleptik warna dan rasa. Perlakuan terbaik diperoleh pada perlakuan M1 (tepung ubi jalar kuning 25 %, filtrat wortel 5 %, tepung terigu 70 %) dengan skor penilain terhadap warna sebesar 3,40 (agak suka), aroma 3,07 (agak suka), rasa 3,37 (agak suka) sedangkan tekstur 3,27 (agak suka). Mie basah terpilih kadar air 42,33%, kadar abu 2,99%, kadar lemak 2,51%, kadar protein 2,97% kadar karbohidrat 50,58%. Produk mie basah ini telah memenuhi standar mutu SNI pada parameter kadar air dan kadar abu. Kata kunci: tepung ubi jalar kuning, filtrat wortel, dan mie basah

Pengaruh Substitusi Puree Ubi Jalar Ungu (Ipomoea batatas L.) Terhadap Penilaian Organoleptik, Proksimat dan Aktivitas Antioksidan Produk Bownies Kukus alim, Usman; Ansharullah, Ansharullah; Sadimantara, Muhammad Syukri; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v7i3.26464

ABSTRACT This study aimed to determine the effect of purple sweet potato puree substitution on the organoleptic and nutritional content of steamed brownie products. This study used a completely randomized design (CRD), which consisted of six substitution treatments for purple sweet potato puree, namely B0 (100% wheat flour: 0% sweet potato puree), B1 (80% wheat flour: 20% purple sweet potato puree), B2 (70% wheat flour: 30% purple sweet potato puree), B3 (60% wheat flour: 40% purple sweet potato puree), B4 (50% wheat flour: 50% purple sweet potato puree), and B5 (40% wheat flour: 60% purple sweet potato puree). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then continued with Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the purple sweet potato puree substitution treatment had a very significant effect on the organoleptic improvement of color, aroma, taste, and texture. The most preferred treatment was the B5 product with average preference scores of color, aroma, taste, and texture reaching 3.78 (like), 3.71 (like), 4.18 (like), and 4.02 (like), respectively. The nutritional analysis shows that the selected product contained 29.92% water, 2.11% ash, 24.67% fat, 3.31% protein, 39.99% carbohydrates, and 28.25% fiber. The highest antioxidant activity was found in the B5 treatment (40% wheat flour: 60% purple sweet potato puree), which was 94.99%. Based on SNI, the substituted brownie product of purple sweet potato puree met the national standard for water, ash, fat, protein, carbohydrate, and fiber contents. Keywords: Brownies, puree, purple sweet potato, antioxidant. ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi puree ubi jalar ungu terhadap organoleptik dan kandungan gizi produk brownies kukus. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 6 perlakuan substitusi puree ubi jalar ungu B0 (tepung terigu 100% : puree ubi jalar 0%) B1 (tepung terigu 80% : puree ubi jalar ungu 20%) B2 (tepung terigu 70% : puree ubi jalar ungu 30%) B3 (tepung terigu 60% : puree ubi jalar ungu 40%) B4 (tepung terigu 50% : puree ubi jalar ungu 50%) B5 (tepung terigu 40% : puree ubi jalar ungu 60%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan substitusi puree ubi jalar ungu berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, rasa dan tekstur. Perlakuan terpilih terdapat pada perlakuan B5 diperoleh nilai warna 3.78 (suka), aroma 3.71 (suka), rasa 4.18 (suka) dan tekstur 4.02 (suka). Serta analisis kandungan gizi meliputi kadar air sebesar 29,92%, abu 2,11%, lemak 24,67%, protein 3,31%, kabohidrat 39,99% dan serat 28,25%. Aktivitas antioksidan tertinggi terdapat pada perlakuan B5 (40% tepung terigu : 60% puree ubi jalar ungu) sebesar 94.99%. Berdasarkan SNI bahwa produk brownies substitusi puree ubi jalar ungu telah memenuhi standar mutu SNI untuk kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar serat.Kata kunci: brownies, puree, ubi jalar ungu, antioksidan

PENILAIAN ORGANOLEPTIK DAN KARAKTERISTIK KIMIA PRODUK TEH FORMULASI DAUN JERUJU (Achantus iIicifolius) DAN DAUN PANDAN Jesrin, Jesrin; Wahyuni, Sri; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of the addition of pandan leaves on the organoleptic assessment as well as the moisture and ash contents of tea products made from the Jeruju and pandan leaves formulation. This study used a completely randomized design (CRD) consisting of five variations of pandan leaves addition, namely 0% (P0), 10% (P1), 15% (P2), 20% (P3), and 25% (P4). The results of this study indicate that the best formulation of pandan leaves added to the Jeruju leaves tea product was obtained in P2 (15% pandan leaves addition) with average preference scores of taste, aroma, and color reaching 4.03 (like), 3.43 (slightly like), and 4.03 (like), respectively. The results also show that the moisture content of Jeruju and pandan leaves were 3.68% and 9.27%, respectively. Meanwhile, the respective ash content of Jeruju and pandan leaves were 12.23% and 6.65 %. Keywords: Jeruju Leaves, Pandan Leaves, Jeruju Leaves Formulated Tea Drink. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan daun pandan terhadap penilaian organoleptik dan kadar air serta kadar abu pada produk teh formulasi daun jeruju. Penelitian ini menggunakan rancangan acak lengkap (RAL) terdiri dari 5 variasi penambahan daun pandan yaitu penambahan daun pandan 0% (P0), penambahan daun pandan 10% (P1), penambahan daun pandan 15% (P2), penambahan daun pandan 20% (P3), dan penambahan daun pandan 25% (P4). Hasil penelitian ini menunjukkan bahwa penambahan daun pandan pada produk minuman teh formulasi daun jeruju, pada perlakuan terbaik organoleptik adalah P2 dengan penambahan daun pandan sebanyak 15%, pada uji organoleptik parameter rasa dengan nilai rata-rata 4,03 (suka), aroma dengan nilai rata-rata 3,43 (agak suka), dan parameter warna 4,03 (suka). penelitian minuman teh daun jeruju juga diuji perlakuan kadar air pada kisaran 3,68% dan daun pandan memiliki kisaran 9,27%, daun jeruju memiliki kandungan kadar abu yang berkisar 12,23% dan kandungan kadar air pada daun pandan memilik kisaran 6,65%. Kata kunci: Daun Jeruju, Daun Pandan, Minuman Teh Formulasi Daun Jeruju.

PENGARUH FORMULASI TEPUNG SAGU (Metroxylon sp.), TEPUNG TAPIOKA DAN TEPUNG BERAS MERAH (Oryza nivara) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI NUGGET IKAN CAKALANG (Katsuwonus pelamis Haerul, Andi; Ansharullah, Ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the effect of sago flour, tapioca flour, and red rice flour formulations on the organoleptic characteristics and nutritional value of skipjack tuna nuggets. This study used a completely randomized design (CRD), namely A0 (100% tapioca flour), A1 (50% tapioca flour: 25% sago flour: 25% red rice flour), A2 (50% tapioca flour: 30% sago flour: 20% red rice flour), A3 (50% tapioca flour: 35% sago flour: 15% red rice flour), and A4 (50% tapioca flour: 40% sago flour: 10% red rice flour). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a confidence level of 95% (α=0.05). The results show that the best treatment for skipjack tuna nuggets was A3 (50 % tapioca flour: 35 % sago flour: 15 % red rice flour) with average preference scores for color, aroma, texture, and taste reaching 3.80 (like), 3.61 (like), 3.84 (like), and 3.77 (like), respectively. The nutritional value analysis of the A3 skipjack tuna nugget product shows that it contained 45.73% water, 2.18% ash, 13.33% fat, 12.02% protein, and 26.74% carbohydrate, respectively. The results show that the skipjack tuna nugget product was accepted (liked) by the panelists and met the national quality standard for water, ash, fat, protein, and carbohydrate contents. Keywords: sago flour, tapioca flour, red rice flour, fish nuggets ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh formulasi tepung sagu, tepung tapioka dan tepung beras merah terhadap nilai organoleptik dan nilai gizi nugget ikan cakalang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu A0 (tepung tapioka 100 %), A1 (tepung tapioka 50 % : tepung sagu 25 % : tepung beras merah 25 %), A2 (tepung tapioka 50 % : tepung sagu 30 % : tepung beras merah 20 %), A3 (tepung tapioka 50 % : tepung sagu 35 % : tepung beras merah 15 %), A4 (tepung tapioka 50 % : tepung sagu 40 % : tepung beras merah 10 %). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95 % (α=0,05).Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terbaik nugget ikan cakalang yaitu A3 (tepung tapioka 50 % : tepung sagu 35 % : tepung beras merah 15 %) dengan rata-rata kesukaan terhadap warna 3,80 (suka), aroma 3,61 (suka), tekstur 3,84 (suka) dan rasa 3,77(suka). Analisis nilai gizi produk nugget ikan cakalang terpilih A3 meliputi kadar air (45,73 %), kadar abu (2,18 %), Kadar lemak (13,33 %), kadar protein (12,02 %) dan kadar karbohidrat (26,74 %). Berdasarkan hasil penelitian produk nugget ikan cakalang dapat diterima (disukai) oleh panelis dan telah memenuhi syarat mutu SNI terhadap kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat. Kata kunci: tepung sagu, tepung tapioka, tepung beras merah, nugget ikan

Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera L.) Terhadap Uji Organoleptik dan Nilai Gizi Somay Ikan pada Jajanan Sehat untuk Anak Sari, Mirna; Karimuna, La; Sadimantara, Muhammad Syukri; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v7i3.26465

ABSTRACTThis study aimed to determine the effect of Moringa leaf (Moringa oleifera L) flour addition on the organoleptic characteristics and nutritional values of fishcakes as healthy snacks for children. This study used a completely randomized design (CRD) with five treatments of Moringa leaf flour substitution, namely S0 (0 g), S1 (3 g), S2 (6 g), S3 (9 g), and S4 (12 g). Data were analyzed using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) with a 95% confidence level (α=0.05). The results show that the addition of Moringa leaf flour to fishcakes had a very significant effect on increasing the organoleptic test of color, aroma, and taste as well as a significant effect on increasing the organoleptic test of the texture. The organoleptic assessment show that the most preferred product was the S1 formulation (3 g Moringa leaf flour, 97 g tapioca flour, 100 g fish meat) with average preference scores of color, aroma, taste, and texture reaching 3.41 (slightly like), 3.52 (like), 3.32 (slightly like), and 3.25 (slightly like), respectively. The nutritional value of the S1 product shows that it contained 53.68% water, 0.91% ash, 20.46% fat, and 4.60% protein. The fishcakes with the addition of Moringa leaf flour was acceptable (preferred) by the panelists and met the national standard of SNI 01-7756-2013 for water, ash, fat, and protein contents. Keywords: Moringa leaf flour, fish meat, fishcakes.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan tepung daun kelor (Moringa oleifera L) terhadap nilai organoleptik dan nilai gizi, somay ikan pada jajanan sehat untuk anak. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu substitusi tepung daun kelor yaitu (S0 = 0 g, S1 3 g, S2 = 6 g, S3 = 9 g dan S4 = 12 g). Analisis data dilakukan dengan metode analysis of variance (ANOVA) dengan uji lanjut Duncan’s multiple range test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor pada somay ikan yaitu perlakuan S1 (penambahan tepung daun kelor 3 g) berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan berpengaruh nyata terhadap tekstur somay ikan. Berdasarkan penilaian organoleptik terdapat pada formulasi S1 ( tepung daun kelor 3 g, tepung tapioka 97 g, daging ikan 100 g) dengan skor penilaian terhadap uji organoleptik warna sebesar 3,41 (agak suka), aroma sebesar 3,52 (suka), rasa sebesar 3,32 (agak suka), tekstur sebesar 3,25 (agak suka). Nilai gizi pada produk somay ikan terbaik meliputi kadar air sebesar 53,68 %, kadar abu sebesar 0,91 %, kadar lemak sebesar 20,46 %, dan kadar protein sebesar 4,60 %. Berdasarkan hasil penelitian, somay ikan dengan penambahan tepung daun kelor dapat diterima (disukai) oleh panelis telah memenuhi standar SNI 01-7756-2013 untuk kadar air, kadar abu, kadar lemak dan kadar protein.Kata kunci: Tepung Daun Kelor, daging ikan, somay

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma Cottonii) TERHADAP ORGANOLEPTIK DAN FISIKOKIMIA JUS BUAH MENGKUDU (Morinda Citrifolia L.) Samsia, Samsia; Ansharullah, Ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis research aims to study the effect of adding seaweed flour to the organoleptic and physicochemical characteristics of noni juice. This study uses a Completely Randomized Design (CRD) consisting of 5 treatments, namely J0 = Noni Juice with Addition of Seaweed Flour = 100%: 0%, J1 = Noni Juice with the addition of Seaweed Flour = 99, 5%: 0.5% , J2= Noni Juice with the addition of seaweed flour = 99%: 1%, J3 = Noni Juice with the addition of seaweed flour = 98.5%: 1.5%, J4 = Noni Juice with the addition of seaweed flour = 98%: 2%. The results obtained showed that the chosen treatment of seaweed flour was J2 = Noni Juice with the addition of seaweed flour = 99%: 1%, J3, with an average color organoleptic value of 4.21 (likes), the aroma of 4.38 (likes), the taste of 4.40 (likes), the texture of 4.51 (very like). As well as the physicochemical average water content of (83.01%), the crude fiber content of (1.24%), the viscosity of (138.44 cP), vitamin C of (0.48 mg/L), and total dissolved solids of (9.92%). The results of the juice research are acceptable and preferred by the panelists and are in accordance with SNI on the water and fiber content of the juice.Keywords: Lau Grass Flour, Noni Juice, PhysicochemistryABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan tepung rumput laut terhadap karakteristik organoleptik dan fisikokimia jus mengkudu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan yaitu J0 = Jus Mengkudu dengan Penambahan Tepung rumput laut = 100%:0%, J1 = Jus Mengkudu dengan penambahan Tepung rumput laut = 99, 5% : 0,5%, J2 = Jus Mengkudu dengan penambahan Tepung rumput laut = 99% : 1%, J3 = Jus Mengkudu dengan penambahan Tepung rumput laut = 98,5% : 1,5%, J4= Jus Mengkudu dengan penambahan Tepung rumput laut = 98% : 2%. Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terpilih tepung rumput laut yaitu J2 = Jus Mengkudu dengan penambahan Tepung rumput laut = 99 :1%, dengan rata-rata nilai organoleptik warna sebesar 4.21 (suka), aroma sebesar 4.38 (suka), rasa sebesar 4,40 ( suka), tekstur sebesar 4.51 (sangat suka). Serta nilai fisikokimia perlakuan terbaik kadar air sebesar (83,01%), Kadar serat kasar sebesar (1,24%), Viskositas sebesar (138,44 cP), Vitamin C sebesar (0.48 mg/L) dan Total padatan terlarut (9,92%). Hasil penelitian jus dapat diterima dan disukai panelis serta sesuai dengan SNI pada kadar air dan serat Jus.Kata kunci: Fisikokimia, Jus Mengkudu, Tepung Rumput Laut

Co-Authors A.A. Ketut Agung Cahyawan W ABDU RAHMAN BACO, ABDU RAHMAN alim, Usman Aminarti, Aminarti Ansharullah ansharullah Asnani Asnani Auliana, Rana Badiun, Tri Muhammad Nandang Bambang Dwi Argo Dimas Firmanda Al Riza Efendi, Sarina Faisal Faisal Firlana, Ayuh Fitri Fitri Frisandi, Angga Angrullah Haerul, Andi Hasjal, Muhamad Haslianti Haslianti, Haslianti Herdiansyah, Dhian Hermanto Hermanto Ibrahim, Mohamad Nuh Indriani Indriani Irianto, Fitri Amelia Irma Yanti Isamu, Kobajashi T Jesrin, Jesrin Kamaluddin, La Ode L, Mariani La Karimuna Lasran, Lasran Lili Fitriani Maulidina, Ardisa Merlin Merlin, Merlin Mirna Sari Mita Gebriella Inthe Muhammad Amrullah Pagala Muzakkar, Muhammad Zakir Nangi, Laode Jumadil Nilam, Nilam Ntia, Wa Nur Asyik, Nur Nurhaliza, Nurhaliza Patadjai, Andi Besse Pratiwi, Nesya Dhifa Prima Endang Susilowati Putriyana, Sendri Rahayu, Marni Rhenislawaty, Rhenislawaty Rukmana, Rukmana Safitri, Febriani Safitri, Neli Elika Sakir Sakir, Sakir Samsia, Samsia Sariati Sariati, Sariati Siska Siska Sri Rejeki Sri Wahyuni Sucipto Sucipto Sudarman Sudarman Suwarjoyowirayatno, Suwarjoyowirayatno Tamrin Tamrin Tan Malaka Tanaka, Imelda Mustika Ulfa, Sitti Hawana Wibisono, Supri Yani, Mohammad Ashabul Yusuf Hendrawan

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