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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Environmental Science Losari : Jurnal Arsitektur, Kota dan Pemukiman Jurnal Pengabdian kepada Masyarakat Nusantara Urban and Regional Studies Journal DIPANEGARA KOMPUTER SISTEM INFORMASI (DIPAKOMSI)

Ansarullah, Ansarullah

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Author-ID : 1188687

Agriculture, Biological Sciences & Forestry Astronomy Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation

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Pengaruh Penambahan Kacang Almond (Prunus dulcis) Terhadap Uji Organoleptik dan Nilai Gizi Cookies Tepung Kentang (Solanum tuberosum L.) Untuk Memenuhi Angka Kecukupan Gizi (AKG) pada Anak-Anak Rufiana, Siti; Karimuna, La; Ansarullah, Ansarullah
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (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 adding almonds (Prunus dulcis) on organoleptic characteristics and nutritional values of potato (Solanum tuberosum L.) flour cookies to meet the nutritional recommended dietary allowance (RDA) in children. This study used a completely randomized design (CRD) consisting of four treatments, namely K0 (100% wheat flour: 0% potato flour: 0% almonds), K1 (50% wheat flour: 40% potato flour: 10% almonds), K2 (50% wheat flour: 35% potato flour: 15 % Almonds), and K3 (50% wheat flour: 30% potato flour: 20% almonds). Data were analyzed using analysis of variances (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the treatment of potato flour and almonds addition had a very significant effect on increasing the organoleptic assessment of color, aroma, taste, and texture. The best treatment was obtained in the K2 treatment with average preference scores of color, aroma, taste, and texture reaching 4.62 (very like), 3.98 (like), 4.50 (like), and 4.30 (like), respectively. The nutritional value of the most favored cookies shows that they had 1.47% water content, 5.12% ash content, 3.30% protein content, 14.90% fat content, and 75.21% carbohydrate content. Based on the RDA, the highest energy contribution for snack food (4.77%) was found in the K2 formulation treatment. Potato cookie products met the national quality standards for water, ash, fat, and protein contents. Keywords: cookies, potato flour and almonds ABSTRAK Tujuan dari penelitian yaitu untuk mengetahui pengaruh penambahan kacang almond (Prunus dulcis) terhadap uji organoleptik dan nilai gizi cookies tepung kentang (Solanum tuberosum L.), serta untuk memenuhi angka kecukupan gizi (AKG) pada anak-anak. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri atas 4 perlakuan. Meliputi K0 (100% tepung terigu : 0% tepung kentang : 0% kacang almond), K1 (50% Tepung terigu : 40% tepung kentang: 10% kacang Almond), K2 (50% Tepung terigu: 35% tepung kentang: 15% Kacang Almond), K3 (50% Tepung terigu: 30% tepung kentang: 20% Kacang Almond). Data dianalisis menggunakan analysis of variances (ANOVA) dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakuan penambahan tepung kentang dan kacang almond berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna, aroma, rasa, dan tekstur. Perlakuan terbaik diperoleh dari perlakuan K2 dengan skor penilaian kesukaan terhadap warna sebesar 4,62 (sangat suka), aroma sebesar 3,98 (suka), rasa sebesar 4,50 (suka) dan tekstur sebesar 4,30 (suka). Perlakuan terbaik memiliki nilai gizi cookies yaitu kadar air sebesar 1,47%, kadar abu 5,12%, kadar protein 3,30%, kadar lemak 14,90% dan kadar karbohidrat 75,21%. Berdasarkan AKG makanan selingan kontribusi energi tertinggi yaitu pada perlakuan formulasi K2 sebesar 4,77%. Produk cookies kentang sudah memenuhi standar mutu SNI terhadap kadar air, kadar abu, kadar lemak dan kadar protein. Kata kunci: cookies ,tepung kentang dan kacang almond

PENGARUH PENAMBAHAN SARI WORTEL, PUREE WORTEL DAN TEPUNG WORTEL (Daucus Carota L.)TERHADAP KANDUNGAN GIZI ß-KAROTEN, KADAR SERAT, AKTIVITAS ANTIOKSIDAN DAN ORGANOLEPTIK BISKUIT BERBASIS WORTEL Rahmayanti, Siti; Karimuna, La; Ansarullah, Ansarullah
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 The purpose of this study was to determine the effect of adding carrot juice, puree, and flour on the quality of organoleptic assessment, β-carotene content, fiber content, and antioxidant activity of biscuit products. This study used a completely randomized design (CRD) consisting of four treatments, K0 (100% flour), K1 (10% carrot extract), K2 (10% carrot puree), and K3 (10% carrot flour). Each treatment was repeated four times; thus, there were 16 experimental units. Data were analyzed using analysis of variance (ANOVA) with Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the addition of carrot juice, puree, and flour had a very significant effect on increasing the organoleptic aroma and taste. The highest level of preference was found in the K2 treatment (90% flour: 10% carrot puree) with average preference scores of color, aroma, taste, and texture reaching 4.22 (like), 4.22 (like), 4.35 (like), and 4.32 (like), respectively. The selected biscuits had a beta carotene content of 1304.15 IU/100g, a fiber content of 2.15%, and an antioxidant activity of 71.04%. The results show that carrot-based biscuit products were accepted (preferred) by the panelists. Keyword: carrot juice, carrot puree, carrot flour, biscuit. ABSTRAK Tujuan penelitian ini yaitu untuk menentukan pengaruh penambahan sari, puree dan tepung wortel terhadap kualitas penilaian organoleptik, kandungan β-karoten, kadar serat, dan aktivitas antioksidan produk biskuit. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari empat perlakuan, K0 (tepung terigu 100%), K1 ( sari wortel 10%), K2(puree wortel 10%),K3(tepung wortel10%), setiap perlakuan diulang empat kali, sehingga terdapat 16 unit percobaan. Data dianalisis menggunakan analysis of varians (ANOVA) dengan uji lanjut duncan’smultiple range test(DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa penambahan sari wortel, puree wortel dan tepung wortel berpengaruh sangat nyata terhadap peningkatan organoleptik aroma dan rasa. Tingkat kesukaan tertinggi terdapat pada perlakuan K2 (tepung terigu 90% : pureewortel 10%) diperoleh nilai untuk warna sebesar 4.22 (suka), aroma sebesar 4.22 (suka), rasa sebesar 4.35 (suka), dan tekstur sebesar 4.32 (suka). Biskuit terpilih memiliki kadar beta karoten 1304.15IU/100g %, kadar serat sebesar 2.15% dan aktivitas antioksidan sebesar 71.04%. Berdasarkan hasil penelitian, produk biskuit berbasis wortel dapat diterima (disukai) oleh panelis. Kata kunci: sari wortel,puree wortel, tepung wortel, biskuit.

KAJIAN PEMBUATAN KUE BARUASA SUBSTITUSI TEPUNG BERAS MERAH WAKAWONDU (Oryza nivara) VARIETAS WAKAWONDU DAN PASTA UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP PENILAIAN ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN Merlianti, Merlianti; Karimuna, La; Ansarullah, Ansarullah
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 This study aimed to determine the effect of Wakawondu red rice flour and purple sweet potato paste substitution on the organoleptic assessment of Baruasa cookies. This study used a completely randomized design (CRD) with various formulation treatments, namely P0 (100% Wakawondu red rice flour), P1 (90% Wakawondu red rice flour: 10% purple sweet potato paste), P2 (80% Wakawondu red rice flour: 20% purple sweet potato paste), and P3 (70% Wakawondu red rice flour: 30% purple sweet potato paste). Research data were analyzed using analysis of variance, with further tests using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the substitution of Wakawondu red rice flour and purple sweet potato paste had a very significant effect on increasing the organoleptic assessment of the color, aroma, taste, and texture of Baruasa cookies. The selected treatment was the P3 sample (70% Wakawondu red rice flour: 30% purple sweet potato paste) with average scores of color, aroma, taste, and texture reaching 3.67 (like), 3.75 (like), 3.98 (like), and 3.91 (slightly like). Analysis of the chemical content of P3 Baruasa cookies shows that they contained 5.82% water, 1.40% ash, and 10.50% crude fiber. The highest antioxidant activity (68.85%) was found in the P3 treatment (70% Wakawondu red rice flour: 30% purple sweet potato paste). Baruasa cookies made from Wakawondu brown rice flour and purple sweet potato paste substitution met national standards for ash content. Keywords: Baruasa cookies, Wakawondu red rice flour, purple sweet potato paste ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi tepung beras merah wakawondu dan pasta ubi jalar ungu terhadap penilaian organoleptik pada kue baruasa. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan formulasi, yaitu P0 (tepung beras merah wakawondu 100%), P1 (tepung beras merah wakawondu 90%:10% Pasta ubi jalar ungu), P2 (tepung beras merah wakawondu 80%:20% Pasta ubi jalar ungu) dan P3 (Tepung beras merah wakawondu 70%:30% Pasta ubi jalar ungu). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa substitusi tepung beras merah wakawondu dan pasta ubi jalar ungu berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna, aroma, rasa dan tekstur kue baruasa. Perlakuan terpilih terdapat pada P3 (tepung beras merah wakawondu 70:30 pasta ubi jalar ungu) diperoleh nilai warna 3,67 (suka), aroma 3,75 (suka), rasa 3,98 (suka) dan tekstur 3,91 (agak suka). Analisis kandungan kimia dari produk kue baruasa meliputi J. Sains dan Teknologi Pangan Vol. 8, No. 1, P. 5901-5922, Th. 2023 5902 | P a g e J. Sains dan Teknologi Pangan (JSTP) 2023 kadar air sebesar 5,82%, kadar abu 1,40% dan kadar serat kasar 10,50%. Aktivitas antioksidan tertinggi terdapat pada perlakuan P3 (tepung beras merah wakawondu 70:30 pasta ubi jalar ungu) sebesar 68,85%. Bersadarkan hasil penelitian produk kue baruasa substitusi tepung beras merah wakawondu dan pasta ubi jalar ungu telah memenuhi standar SNI untuk kadar abu. Kata kunci: Kue baruasa, tepung beras merah wakawondu dan pasta ubi jalar ungu.

Co-Authors Abdullah Abdullah Adithya Yudistira ALTIM, MUHAMMAD ZAINAL Batara Surya, Batara Budi, Andas Hamri, Hamri Hasriyanti Kapriani Kapriani, Kapriani Kawani, Gito Adhitya La Karimuna M, Muhammad Tayeb Merlianti, Merlianti Milletri Pangloli, Helga Chriesensia Musda, Gusti Hardyanti Nurdiansah, Nurdiansah Rahmayanti, Siti Rufiana, Siti Syafri, Syafri Syarkawi, Mukhtar Thahir

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