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THE EFFECT OF ADDITION FISH FLOUR (Ilisha elongata) ON THE QUALITY OF BISCUIT Usman Jujur Siregar; Sumarto Sumarto; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

ABSTRACTBiang fish has the characteristic of having fine spines with a high amount of production (670,800 tons in 2019). The use of biang fish can be used as processed products as a food diversification effort, such as biscuit products. This study aimed to determine the best quality of biscuits added with biang fish flour using different concentrations of biang fish flour with organoleptic parameters. The study used an experimental method with the addition of a different source of fish meal, namely 0%, 2%, 4%, 6%, and 8%. The results showed that biscuits with the addition of 4% biang fish flour were the best treatment with a face value (8.83) with yellowish features, texture (8.60) with a mixture of brittle and dry, aroma (8.92) with a mixture of distinctive aromas biscuits and flavors, and taste (8.89) with delicious and savory characteristics.Keywords: biscuit, Ilisha elongata, fish folour..

Storage Time of Freshwater Lobster (Cherax quadricarinatus) with Green Betel Leaf Anesthesia (Piper betle L) Muhammad Haekal Tiftazani; Suparmi Suparmi; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 50, No 3 (2022): November 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.3.1619-1623

Freshwater lobster (Cherax quadricarinatus) is a freshwater fishery commodity that has a very promising selling price. The price of live freshwater lobster can be sold up to Rp. 250,000/kg and frozen to death at a price of Rp. 100,000 in Pekanbaru. The export value of lobster commodities in Indonesia grows by an average of 3.54% per year. One way to maintain the life of the lobster during the lobster export process is by means of a dry system of live transportation. Giving natural anesthetics can use green betel leaf extract. The purpose of this study was to determine the storage time of freshwater crayfish (Cherax quadricarinatus) given natural anesthesia with green betel leaf extract (Piper betle L). This study used a laboratory experimental method with a non-factorial completely randomized design (CRD) as the treatment was storage time consisting of 4 levels of treatment, namely 6, 12, 18, and 24 hours and repeated 3 times. The test parameters of this study were the length of time awake, survival, and body weight loss of lobster during storage. The best treatment in this study was K2 a storage time of 12 hours getting survival rates of up to 90% and body weight loss during storage of 3%.

Manajemen Akreditasi Dalam Peningkatan Mutu Pendidikan di MTs Bunayya Islamic School Curup Anggi Mantara; Nuzuar Nuzuar; Deri Wanto; Sumarto Sumarto; Murni Yanto
Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Vol. 16, No 6 : Al Qalam (November 2022)
Publisher : Sekolah Tinggi Ilmu Al-Qur'an (STIQ) Amuntai Kalimantan Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35931/aq.v16i6.1376

Akreditasi menjadi salah satu aspek yang penting dalam pelaksanaan pendidikan di lingkungan sekolah yang menjadi salah satu upaya peningkatan mutu. Pentingnya akreditasi dalam lingkungan pendidikan ini tentunya melatarbelakangi pentingnya manajemen menjadi salah satu kuncinya. Maka dari itu dibutuhkan manajemen yang baik. Penulisan artikel ini bertujuan untuk menjelaskan manajemen yang dilaksanakan di MTs Bunayya Islamic School dalam akreditasi dalam peningkatan mutu. Pendekatan kualitatif dan jenis deskriptif adalah metode yang digunakan. Pengumpulan data dilaksanakan dengan wawancara, observasi dan dokumentasi. Data dianalisis dengan reduksi data, pengelompokan data dan penarikan kesimpulan. Data diuji keabsahannya dengan triangulasi sumber, triangulasi waktu dan triangulasi teknik. Proses Akreditasi di MTs Bunaya Islamic School dimulai dari perencanaan akreditasi, pengorganisasian akreditasi, pelaksanaan akreditasi madrasah, serta pengawasan akreditasi madrasah di MTs Bunayya Islamic School dilakukan oleh kepala madrasah. Akreditasi ini MTs Bunayya Islamic School mendapatkan nilai 86 dengan predikat akreditasi B. Dampak akreditasi secara internal adalah guru–guru mempunyai kesadaran untuk meningkatkan kompotensi yang dimilikinya. Dampak secara eksternal dengan adanya proses akreditasi adalah kepercayaan masyarakat terhadap sekolah bertambah.Kata Kunci: Manajemen Akreditasi, Peningkatan Mutu

Evaluasi Pelaksanaan Asesmen Nasional Tahun 2021 Usar Naely; Lukman Asha; Beni Azwar; Jumira Warlizasusi; Sumarto Sumarto
Journal Of Administration and Educational Management (ALIGNMENT) Vol 5 No 2 (2022): Alignment:Journal of Administration and Educational Management
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/alignment.v5i2.4553

ABSTRACT The National Assessment is a program to assess the quality of each school, madrasah, and equality program at the primary and secondary levels. Research with qualitative descriptive type that describes or describes a phenomenon, using the CIPP evaluation method (Context, Input, Process and product). The data sources used are primary data sources and secondary data sources. Data collection techniques through the methods: 1) Interview, 2) Observation, 3) documentation. The results of this study are (1) the implementation of the National Assessment at SMA Negeri 4 Rejang Lebong needs to be evaluated because through this evaluation the school can correct deficiencies and overcome obstacles encountered during implementation. (2) Condition of infrastructure facilities and infrastructure at SMA Negeri 4 Rejang Lebong in fulfilling the requirements to support the implementation of the 2021 National Assessment has referred to the technical guidelines (juknis) for the 2021 ANBK implementation set by the Central Level Executor; (3) The implementation of AKM at SMA Negeri 4 Rejang Lebong runs according to schedule, for 2 days, namely on 27-28 September 2021, it is appropriate and follows the Standard Operating Procedures (POS) of the National Assessment in 2021. (4) Obstacles that occur in the implementation of the assessment the minimum competencies at SMA Negeri 4 Rejang Lebong are the absence of several students during the simulation, the lack of knowledge of teachers and students about the functions and objectives of the national assessment; (5) Several solutions were carried out to overcome obstacles in the implementation of the minimum competency assessment at SMA Negeri 4 Rejang Lebong, namely participating in the National Assessment workshop, utilizing the guru.Id account in learning, besides that all school elements strive to improve the education system through achievement indicators. Education report card for SMA Negeri 4 Rejang Lebong to serve as a forum for remedial measures for the implementation of AKM in 2021 and as a reference for preparation for AKM in 2022Keywords: National Assessment, quality, evaluation ABSTRAK Asesmen Nasional adalah program penilaian terhadap mutu setiap sekolah, madrasah, dan program kesetaraan pada jenjang dasar dan menengah. Penelitian dengan jenis deskriptif kualitatif yang mendeskripsikan atau menggambarkan suatu fenomena, dengan menggunakan metode evaluasi CIPP ( Konteks, Input, Proses dan produk ). Sumber data yang digunakan adalah sumber data primer dan sumber data sekunder. Tehnik pengumpulan data melaui metode : 1) Wawancara, 2) Observasi, 3) dokumentasi. Hasil dari penelitian ini adalah (1) Pelaksanaan Asesmen Nasional di SMA Negeri 4 Rejang Lebong perlu di evaluasi karena melalui evaluasi tersebut sekolah dapat memperbaiki kekurangan dan mengatasi hambatan yang ditemui pada saat pelaksanaan.(2) Kondisi sarana dan prasarana infra struktur pada SMA Negeri 4 Rejang Lebong dalam memenuhi persyaratan untuk mendukung pelaksanaan Asesmen Nasional tahun 2021 sudah mengacu pada petunjuk teknis (juknis) pelaksanaan ANBK tahun 2021 yang ditetapkan oleh Pelaksana Tingkat Pusat; (3) Pelaksanaan AKM di SMA Negeri 4 Rejang Lebong berjalan sesuai jadwal, selama 2 hari yaitu pada tanggal 27-28 september 2021 sudah sesuai dan mengikuti Prosedur Operasional Standar (POS) Asesmen Nasional tahun 2021. (4) Hambatan yang terjadi dalam pelaksanaan asesmen kompetensi minimum di SMA Negeri 4 Rejang Lebong yaitu ketidakhadiran beberapa siswa pada saat simulasi , minimnya pengetahuan guru dan siswa terhadap fungsi dan tujuan Asesmen nasional; (5) Beberapa solusi yang di lakukan untuk mengatasi kendala dalam pelaksanaan asesmen kompetensi minimum di SMA Negeri 4 Rejang Lebong yaitu mengikuti kegiatan workshop Asesmen Nasional,pemanfaatan akun guru.Id dalam pembelajaran, selain itu semua elemen sekolah berupaya untuk memperbaiki sistem pendidikan melalui indikator capaian Rapor Pendidikan SMA Negeri 4 Rejang Lebong guna menjadi wadah remidi terhadap pelaksanaan AKM tahun 2021 dan menjadi acuan persiapan menghadapi AKM tahun 2022 Kata Kunci: Asesmen Nasional, mutu, evaluasi

Sistem Manajemen Sekolah dalam Mengembangkan Kemampuan Akademis Siswa Untuk Melanjutkan Perguruan Tinggi di SMAN 4 Rejang Lebong Fera Yuliana; Murni Yanto; Hartini Hartini; Sumarto Sumarto
Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Vol. 16, No 6 : Al Qalam (November 2022)
Publisher : Sekolah Tinggi Ilmu Al-Qur'an (STIQ) Amuntai Kalimantan Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35931/aq.v16i6.1369

Sekolah sebagai lembaga pendidikan meningkatkan kemampuan akademis siswa diperlukan sistem yang mampu memenuhi tujuan tersebut, salah satu sistem tersebut adalah manajemen sekolah. Program manajemen sekolah di SMAN 4 Rejang Lebong berbentuk program-program alternatif baik. Target program manajemen sekolah meningkatkan mutu dan kebaikan pelanggan dengan melibatkan semua komponen dan potensi sekolah. Penelitian ini menggunakan metode kualitatif deskriptif. Sumber data dalam penelitian ini adalah kepala sekolah, wakil kepala sekolah bidang kurikulum, wakil kepala sekolah bidang kesiswaan, siswa kelas XII (dua belas), guru dan operator erapor. Berdasarkan temuan sistem manajemen sekolah dalam mengembangkan kemampuan akademis siswa di SMAN 4 Rejang Lebong bahwa pengelolaan manajemen sekolah cukup terencana, terorganisasi sehingga sekolah dapat memberikan pelayanan terbaik kepada siswa untuk meningkatkan kemampuan akademis siswa. Mengembangkan kemampuan akademis dalam melanjutkan perguruan tinggi pelaksanaannya menyiapkan peserta didik dalam langkah pembelajaran, penilaian menggunakan metode relavan dengan materi yang disampaikan. Dampak dari sistem manajemen sekolah untuk melanjutkan Perguruan Tinggi berdampak baik secara internal meningkatkan kualitas dalam pembelajaran sehingga memotivasi siswa untuk melanjutkan Perguruan Tinggi, dan secara eksternal sebagai tantangan sekolah meningkatkan kualitas lulusan.

Proportion and Characteristics of Amino Acids Flavoring Powder for Biang Fish (Ilisha elongata) Aulia Hidayati; Sumarto Sumarto; Suparmi Suparmi
Berkala Perikanan Terubuk Vol 51, No 1 (2023): Februari 2023
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.51.1.1780-1787

This study aims to determine the proportions and characteristics of amino acids for the flavoring powder of the fish with different concentrations of the fish meal. The method used in this research is an experiment of making fish seasoning powder with the use of ingredients consisting of fish meal, onion, garlic, iodized salt and white pepper with a non-factorial completely randomized design consisting of 4 levels of treatment, namely P0 (0 grams of powder biang fish), P1 (60 grams of powder biang fish), P2 (70 grams of powder biang fish), P3 (80 grams of powder biang fish). The results showed that the proportion of fish meal was 23% and the analysis of types and levels of amino acids produced 9 types of essential amino acids with the highest number found in isoleucine 0.882% and 8 types of non-essential amino acids with the highest amount found in glutamic acid, namely 1,337 % .

Aktivitas Antioksidan Kulit, Kitin dan Kitosan Teripang Pasir (Holothuria scabra) Tyarani Dehwie; Sumarto Sumarto; Dahlia Dahlia
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

Sea cucumber (H. scabra) has bioactive compounds that are useful as antioxidant. Antioxidant is chemical compound that can donate one or more electrons to free radical. Free radical is reactive compound that have unpaired electrons in the outer shell so it need antioxidant to stabilize. This study aims to determine the content of bioactive compounds and the antioxidant activity on the skin, chitin and chitosan of H. scabra. The analysis parameters observed were bioactive compounds and the antioxidant activity. The results showed that the phytochemical components in skin hexane extract were alkaloids, flavonoids, saponins and steroids/triterpenoids. Chitin contained alkaloids, flavonoids, and saponins. Chitosan contained alkaloid compounds, flavonoids and saponins. IC50 of skin hexane extract and chitin were 1445.05 ppm and 620.07 ppm respectively and included in the very low category. IC50 of chitosan was 235.37 ppm and included in the moderate category. Chitosan had the highest antioxidant activity.

Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah Suparmi Suparmi; Desmelati Desmelati; Sumarto Sumarto; Santhy Wisuda Sidauruk
Depik Vol 9, No 1 (2020): April 2020
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Abstract. Diversification of patin fish macaroni has the weakness of fish’s dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (control), M1 (cheese 50 grams), M2 (spinach 50 grams), M3 (barbeque 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M0 63 people (78.75%), flavor 82.56%, odor 86.25%, texture 75%; panelists who liked the appearance of M1 80%, flavor 88.75%, odor 88.75%, texture 73.75%; panelists who liked the appearance of M2 85%, flavor 93.75%, odor 93.75%, texture 76.25%; and M3 that liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by panelists based on the organoleptic test was macaroni with added flavor of spinach (M2), which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M2 was a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%.Keywords: Flavor; fortification; macaroni; patinAbstrak. Diversifikasi makaroni ikan patin memiliki kelemahan flavor ikan yang mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin (Pangasius hypophthalmus) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0 (kontrol), M1 (keju 50 g), M2 (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0 terhadap rupa 78,75%, rasa 82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1 terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma 93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%. Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar 0,34%.Kata kunci: Flavor, fortifikasi, makaroni, patin

Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah Suparmi Suparmi; Desmelati Desmelati; Sumarto Sumarto; Santhy Wisuda Sidauruk
Depik Vol 9, No 1 (2020): April 2020
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.9.1.13563

Abstract. Diversification of patin fish macaroni has the weakness of fish’s dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (control), M1 (cheese 50 grams), M2 (spinach 50 grams), M3 (barbeque 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M0 63 people (78.75%), flavor 82.56%, odor 86.25%, texture 75%; panelists who liked the appearance of M1 80%, flavor 88.75%, odor 88.75%, texture 73.75%; panelists who liked the appearance of M2 85%, flavor 93.75%, odor 93.75%, texture 76.25%; and M3 that liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by panelists based on the organoleptic test was macaroni with added flavor of spinach (M2), which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M2 was a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%.Keywords: Flavor; fortification; macaroni; patinAbstrak. Diversifikasi makaroni ikan patin memiliki kelemahan flavor ikan yang mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin (Pangasius hypophthalmus) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0 (kontrol), M1 (keju 50 g), M2 (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0 terhadap rupa 78,75%, rasa 82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1 terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma 93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%. Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar 0,34%.Kata kunci: Flavor, fortifikasi, makaroni, patin

Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah Suparmi Suparmi; Desmelati Desmelati; Sumarto Sumarto; Santhy Wisuda Sidauruk
Depik Vol 9, No 1 (2020): April 2020
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.9.1.13563

Abstract. Diversification of patin fish macaroni has the weakness of fish’s dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (control), M1 (cheese 50 grams), M2 (spinach 50 grams), M3 (barbeque 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M0 63 people (78.75%), flavor 82.56%, odor 86.25%, texture 75%; panelists who liked the appearance of M1 80%, flavor 88.75%, odor 88.75%, texture 73.75%; panelists who liked the appearance of M2 85%, flavor 93.75%, odor 93.75%, texture 76.25%; and M3 that liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by panelists based on the organoleptic test was macaroni with added flavor of spinach (M2), which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M2 was a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%.Keywords: Flavor; fortification; macaroni; patinAbstrak. Diversifikasi makaroni ikan patin memiliki kelemahan flavor ikan yang mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin (Pangasius hypophthalmus) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0 (kontrol), M1 (keju 50 g), M2 (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0 terhadap rupa 78,75%, rasa 82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1 terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma 93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%. Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar 0,34%.Kata kunci: Flavor, fortifikasi, makaroni, patin

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