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All Journal Jurnal Sains dan Teknologi Pangan JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Public Health of Indonesia Preventif Journal JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan NURSING UPDATE JURNAL ILMIAH ILMU KEPERAWATAN Abdi Masyarakat Indonesia Berdaya Jurnal Kesehatan Lingkungan Universitas Halu Oleo Community Research Of Epidemiology (CORE) Nursing Care and Health Technology Journal (NCHAT) Endemis Journal Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum. Ekonomi Jurnal Gizi dan Kesehatan Indonesia JOMPA ABDI: Jurnal Pengabdian Masyarakat JUSTER: Jurnal Sains dan Terapan Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi Mestaka: Jurnal Pengabdian Kepada Masyarakat KOLONI Jurnal Gizi dan Kesehatan JOURNAL OF HEALTH MANAGEMENT RESEARCH Jurnal Administrasi Kebijakan Kesehatan Universitas Halu Oleo Jurnal Wawasan Promosi Kesehatan Jurnal Cendekia Mengabdi Berinovasi dan Berkarya JUKEJ: Jurnal Kesehatan Jompa Jurnal Pertanian Khairun (JPK) GEMBIRA (Pengabdian Kepada Masyarakat) PEDAMAS (Pengabdian Kepada Masyarakat) Journal of Humanities and Social Studies Jurnal Medika: Medika Jurnal Pengabdian Masyarakat Babakti : Journal of Community Engangement
Muchtar, Febriana
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Journal : Jurnal Sains dan Teknologi Pangan

 1 
PENGARUH PENYIMPANAN PADA SUHU RENDAH TERHADAP KANDUNGAN PROTEIN DAN SIFAT ORGANOLEPTIK TAHU Muchtar, Febriana; Panga, La; hastian, hastian
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (551.981 KB) | DOI: 10.33772/jstp.v5i5.15088

Abstract

ABSTRACTTofu is one of the vegetable protein sources. Low-temperature is often the best place for food storage. In households, low-temperature storage can be done in the refrigerator. This study was aimed to find out the effect of low temperature storage on protein content and organoleptic properties of tofu and to determine how long tofu should be stored at low temperature to possibly be used as a reference, especially for tofu consumers. This research was conducted using an experimental method with non-factorial Completely Randomized Design (CRD). In this study, tofu was soaked in water and stored in a container then put in a refrigerator (5 – 10 °C) with varied storage period consisting of 4 treatment levels that were without storage (T0), 2-day storage (T1), 4-day storage (T2), and 6-day storage (T3). Protein content was analyzed by using indophenol-blue and organoleptic assessment was done with the hedonic test. Data analysis was conducted using the Analysis of Variance (ANOVA) method. The result of the research shows that low-temprature storage had a significant effect on protein content and the organoleptic properties of tofu. Tofu stored at low temperature can last for up to 2 days with a protein content of 7.55% and organoleptic properties of color, aroma, and appearance reached 4.3 (like), 4.3 (like), and 4.2 (like).Keywords:Low temperature storage, tofu, protein, and organoleptic.ABSTRAKTahu merupakan salah satu sumber protein nabati. Penyimpanan bahan pangan sering dilakukan pada suhu rendah. Pada rumah tangga penyimpanan suhu rendah dapat dilakukan di kulkas (refrigerator). Penelitian ini bertujuan untuk mengetahui pengaruh suhu rendah terhadap perubahan kandungan protein dan sifat organoleptik tahu, serta untuk mengetahui berapa lama penyimpanan tahu pada suhu rendah sehingga dapat digunakan sebagaiacuan khususnya bagi konsumen tahu. Penelitian ini dilakukan dengan metode eksperimen dengan Rancangan Acak Lengkap (RAL) non faktorial. Perlakuan yang diterapkan adalah penyimpanan tahu yang direndam dalam air dan disimpan dalam wadah kemudian disimpan pada refrigerator atau kulkas (5°C–10°C) dengan variasi lama penyimpanan terdiri dari 4 tingkat perlakuan yaitu tanpa penyimpanan, penyimpanan 2 hari, penyimpanan 4 hari dan penyimpanan 6 hari. Kandungan protein dianalisis dengan metode indofenol biru dan organoleptik dengan pengujian hedonik. Analisis data dilakukan dengan metode Analisis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa penyimpanan pada suhu rendah (5°C–10° C) berpengaruh sangat nyata terhadap kandungan protein dan sifat organoleptik tahu. Penyimpanan tahu pada suhu rendah dapat dilakukan hingga 2 hari penyimpanan dengan kadar protein 7,55% dan sifat organoleptik warna 4,3 (suka), aroma 4,3 (suka) dan penampakan 4,2 (suka).Kata kunci: Penyimpanan Suhu Rendah, Tahu, Protein dan Organoleptik.
UJI SENSORI DAN PENENTUAN INDEKS GLIKEMIK NASI BERAS PUTIH (Oryza satifa L.) SUBTITUSI PISANG KEPOK (Musa paradisiaca forma typical) SEBAGAI MAKANAN POKOK ALTERNATIF PENDERITA DIABETES MELLITUS TIPE 2 Muchtar, Febriana; Paridah, Paridah; Yunawati, Irma
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (713.49 KB) | DOI: 10.33772/jstp.v6i6.22848

Abstract

ABSTRACTThis study aimed to obtain the proportion of white rice and kepok banana based on sensory test results and the glycemic index of white rice with a substitution of kepok bananas. The research design used was an experimental method with a non-factorial Completely Randomized Design (CRD). The variation was in the proportion of white rice and kepok banana namely 60% : 40% (NP1), 50% : 50% (NP2) dan 40% : 60% (NP3). Each treatment was repeated three times. The sensory test was carried out using the hedonic test (level of preferences). The glycemic index was analyzed through the area under the curve (AUC) ratio of glucose response of food by measuring blood glucose levels during fasting for 30, 60, 90, and 120 minutes after consuming test foods (white rice with a substitution of kepok banana) and control (bread). The collected data were then analyzed using ANOVA and was followed by DMRT if there was a significant difference between treatments. The result of the research shows that in the sensory test, the proportion of white rice and kepok banana had no significant effect on color and aroma, but had a significant effect on texture and very significant effect on the taste of white rice with a substitution of kepok banana. The best treatment was obtained in the proportion of white rice and kepok banana 60%: 40% (NP1), with preference scores of color, aroma, texture, and taste reached 3.08 (like), 2.68 (like), 3.16 (like) and 3.12 (like), respectively. The selected treatment had a 20.13% glycemic index (low).Keywords: Sensory test, glycemic index,white rice, kepok banana,diabetes mellitusABSTRAKTujuan penelitian untuk mendapatkan perbandingan nasi beras putih dan pisang kepok yang terbaik berdasarkan hasil uji sensori dan indeks glikemik nasi beras putih yang disubtitusi pisang kepok. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL). Perlakuan terdiri atas 3 variasi perlakuan yaitu perbandingan nasi beras putih : pisang kepok 60% : 40% (NP1), 50% : 50% (NP2) dan 40% : 60% (NP3). Masing-masing perlakuan dibuat 3 kali ulangan. Uji sensori menggunakan uji hedonik (tingkat kesukaan) dan penentuan indeks glikemik dengan perhitungan perbandingan luas di bawah kurva (area under curve). Respon glukosa makanan melalui hasil pengukuran glukosa darah saat puasa; 30; 60; 90 dan 120 menit setelah konsumsi makanan uji yaitu nasi putih subtitusi pisang kepok dan makanan kontrol yaitu roti. Data hasil uji sensori dianalisis dengan metode Analisis of Varians (ANOVA) dan perlakuan yang berpengaruh nyata dilakukan uji lanjut dengan analisis DMRT. Berdasarkan hasil analisis uji sensori perbandingan nasi beras putih dan pisang kepok tidak berpengaruh nyata terhadap warna dan aroma, tetapi berpengaruh nyata terhadap tekstur dan berpengaruh sangat nyata terhadap rasa nasi beras putih subtitusi pisang kepok. Perlakuan terbaik diperoleh pada perlakuan nasi beras putih : pisang kepok 60% : 40% (NP1), dengan tingkat kesukaan terhadap warna 3,08 (suka), aroma 2,68 (suka), tekstur 3,16 (suka) dan rasa 3,12 (suka) serta nilai indeks glikemik 20,13% dengan kategori indeks glikemik rendah.Kata kunci: Uji sensori, indeks glikemik, nasi beras putih, pisang kepok, diabetes melitus
Co-Authors A.Daulat, Astrifatih Afa, Jusniar Rusli Afriandi, Afriandi Agustin, Gracia Indri Ainun, Nur Hikmah Aisyah, Sabrina Nurul Akib, Nurhijrianti Alini, Deswita Putri Cahya Amalliah, Nurul andi Dahlan ANDI KHAERUNI Anesta, Resqy Nongri Anggau, Angela Anastasya Anggraeni, Ni Luh Angghi Apriyani, Desi Aremanita, Nazhifa Nahda Arif, Asmiati Arnida, Fadhilah Alya Arum Dian Pratiwi, Arum Dian Asdhar, Ahmad Asnia Zainuddin Asriati Asriati, Asriati Azatil'ismah, Almas aziza, yftinan Citra, Nikra Astriyanti Dani, Yuliah Defriani Devi Savitri Effendy Devi Savitri Effendy, Devi Savitri Dewi, Ariska Auliana Dian Sasmita, Dian Effendi, Devi Savitri Effendy, Devy Safvitri Effendy, Lisnawati Elfi, Wa Ode Elvira, Ilian Endang Sutriani Fadila, Rahma Resky Fazali, Lian Eka Febriani, Imelda Febyola, Lisa Fifi Nirmala Fithria, Fithria FITRIANTI Giu, Wa Ode Sitti Hajra Haliza, Nur Handayani, Listy Hariati Lestari Harleli, Harleli Hartati Bahar Hartati bahar Hartoyo, Agnes Mersatika Hastian Hastian Hastian, Hastian Herniati, Herniati Irma Irma Irwan, Ikha Zilfana Jafriati Jati, Risni Asrina Jayanti Johan, Annisa Dwi Ramadhani Kalisi, Hadi Kasmin, Shofiyah Kohali, Rizki Eka Sakti Octaviani La Ode Ali Imran Ahmad, La Ode Ali Imran La Panga Mpalasi Landepasa, Erin Layn, Sarni Rahmawati Liawati, Leli Linda Ayu Rizka Putri Liskasari, Laupi Lisnawaty Lisnawaty, Lisnawaty Lymbran Tina Maharani Maharani, Maharani Mahmud, Idham Malida, Malida Mardiati, Naufalia Marfi, Wa Ode Elsa MARJANI MARJANI, MARJANI Melsi, Melsi Muis, Asyhad Mutmaina, Iin Namrin, Najwa Ningsih, Rosnah Nombi, Wa Ode Nurdesi, Waode Sitti Nurjanna, Yustina Nurjannah, Widiyanti Nurmaladewi, Nurmaladewi Paridah Paridah Paridah Patricia, Putri Pini, Citra Nurhalizah Pitrah Asfian, Pitrah Pratiwi, Rahma Ayu Priadin, Ari Prianti, Indah Ade Puspitasari, Ferlin Dewi Putri, Adinda Syakiba Marwan Rahman Rahman, Mishri Hidayatul Rahmawati, Rahmawati Ramadhan Tosepu Ramadhani, Andi Rizky Ramadhani, Asmiranda Renni Meliahsari Resqy, Resqy Nongri Anesta Riski, Wa Ode Muna Rizki Eka Sakti Octaviani Kohali Sabrin Sabrin, Sabrin Sakalo, Nevida Salifa, Siti Salsabila, Syefira Sanggi, Okti Ramadhani Sasmita, Rista Savitri Effendy , Devi Selamat, Laode Muh. Zulkifli Sella Febrina Septiani, Dea Sisnawati, Nur Siti Nurfadilah H Sri Rejeki Sri Wahyuni Suardi, Armitha Cahyani Suhadi Suhadi Suhadi Sulastri Sulastri Sulfiatri, Sulfiatri Suryani, Wa Ode Syahrir, Risma Septiyani Tina, Wa Toaso, Andi Nur Taqfiyatul Rizka Tossepu, Ramadhan Tritanti, Icha Tuljanah, Rawia Ulfa, Sinar Dwi Umalia, Wa Ode Utami, Mufida Wa Ode Salma Wulandari, Iken Yunawati, Irma Yunita Yunita Yusran, Sartiah Yusuf Sabilu, Yusuf Zaima, Asra Zainuddin, Asnia Zaiunuddin, Asnia Zamzam, Zamzam Zhafirah, Maydina