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All Journal Jurnal Agroteknos Jurnal Sains dan Teknologi Pangan Journal of Tropical Crop Science Berkala Penelitian Agronomi Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian Jurnal Pengabdian Perikanan Indonesia Edible : Jedb Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT)

La Karimuna

Jurusan Budidaya Pertanian, Fakultas Pertanian Universitas Haluoleo

Author-ID : 295768

Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Immunology & microbiology

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PENGARUH PERENDAMAN TELUR MENGGUNAKAN LARUTAN DAUN SEREH WANGI (Cymbopogon nardus L.) TERHADAP KUALITAS INTERNAL DAN DAYA AWET TELUR AYAM RAS Anggraini, Rani; Karimuna, La; Pagala, Muhammad Amrullah
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to analyze the effect of immersing egg in citronella grass solution on the internal quality and durability of eggs stored for 25 days. The research materials were broiler chicken eggs. This study used 85 eggs with an average initial weight of 59-60 g. This study used a completely randomized two-factorial design, namely immersion in citronella leaf solution with concentrations of 10%, 20%, and 30%, with immersion time for 6 hours, 12 hours, and 24 hours. The study used nine treatments and three replications. The observed data were analyzed using ANOVA at the 5% significance level and then continued with Duncan's Multiple Range Test (DMRT). The results showed that immersing eggs using citronella grass solutions had a very significant effect (P <0.05) on the egg white index value and the egg yolk index value, a significant effect (P> 0.05) on the haugh value of egg units, and no significant effect on the percentage of egg weight reduction. A concentration of 20% of citronella grass solution had the best effect on the internal quality of eggs.Keywords: eggs, citronella grass, internal quality, durability, broiler chicken.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh perendaman telur menggunakan larutan daun serai wangi terhadap kualitas internal dan daya tahan telur ayam ras yang disimpan selama 25 hari. Bahan penelitian menggunakan telur ayam ras konsumsi. Jumlah telur ayam ras yang digunakan sebanyak 85 butir dengan bobot awal rata-rata 59±60 g/butir. Penelitian ini menggunakan Rancangan Acak Lengkap dua faktorial yaitu perendaman dengan larutan daun sereh konsentrasi 10%, 20% dan 30%, dengan waktu perendaman selama 6 jam, 12 jam, dan 24 jam. Dengan menggunakan 9 perlakuan dan 3 kali ulangan. Data hasil pengamatan dianalisis ragam pada taraf 5% dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perendaman telur menggunakan larutan daun sereh wangi berpengaruh sangat nyata (P<0,05) pada nilai indeks putih telur dan nilai indeks kuning telur, berpengaruh nyata (P>0,05) terhadap nilai haugh unit telur dan tidak berpengaruh nyata pada persentase penurunan berat telur. Konsentrasi 20% larutan daun serai wangi memberikan pengaruh terbaik terhadap kualitas internal telur ayam ras.Kata kunci: daun sereh wangi, telur, kualitas internal, ayam ras.

UJI ORGANOLEPTIK DAN KANDUNGAN GIZI BOLU KUKUS DENGAN SUBSTITUSI TEPUNG BIJI NANGKA (Artocarpus heterophyllus) DAN PENAMBAHAN BUBUR BUAH NAGA MERAH (Hylocereus polyrhizus (Web.) Britton & Rose) SEBAGAI PEWARNA ALAMI Halmina, Halmina; Karimuna, La; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe aim of this research was to study the interaction effect between jackfruit seed flour substitution and red dragon fruit addition to the organoleptic assessment and nutrient content of steamed sponge cake. This study consisted of two factors and used a completely randomized design with the treatment combination of jackfruit seed flour substitution and red dragon fruit addition. The first factor was the substitution of jackfruit seed flour in wheat flour with the variation of 0%: 100% (T1), 40%: 60% (T2), and 60%: 40% (T3). The second factor is the addition of red dragon fruit with the variation of 0% (B0), 20% (B1), and 30% (B2). The observed variables were organoleptic tests and nutrient content. Furthermore, the collected data were analyzed using Analyzes of Variances (ANOVA). The results showed that the organoleptic assessment chosen by the panelists was found in the substitution of 40% jackfruit seed flour and addition of 30% red dragon fruit with the score of color 4.40 (likes), aroma 4.16 (likes), texture 4.26 (likes ) and taste 4.36 (likes). The results of nutrient content were moisture content 27.84 (%), ash content 1.49 (%), protein content 4.67 (%), fat content 23.68 (%), and carbohydrate content 42.32 (%). This result showed that steamed sponge cake with the substitution of jackfruit seed flour with the addition of red dragon fruit is preferred and accepted by the panelists.Keywords: Steamed sponge cake, jackfruit seed flour, red dragon fruit, flour..ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh interaksi antara substitusi tepung biji nangka dengan penambahan buah naga merah terhadap penilaian organoleptik dan kandungan gizi kue bolu kukus. Penelitian ini terdiri atas dua faktor dan menggunakan Rancangan Acak Lengkap dengan menggunakan kombinasi perlakuan substitusi tepung biji nangka dan penambahan buah naga merah. Faktor pertama adalah substitusi tepung biji nangka pada tepung terigu dengan taraf 0% : 100% (T1), 40% : 60% (T2), dan 60% : 40% (T3). Faktor kedua adalah penambahan buah naga merah dengan taraf, yakni 0% (B0), 20% (B1), dan 30% (B2). Variabel pengamatan yang dilakukan adalah uji organoleptik dan kandungan gizi. Selanjutnya, data yang diperoleh dianalisis menggunakan Analyses of Variances (ANOVA). Hasil penelitian menunjukan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada substitusi tepung biji nangka 40% dengan penambahan buah naga merah 30% dengan skor penilaian terhadap warna 4,40 (suka), aroma 4,16 (suka), tekstur 4,26 (suka), rasa 4,36 (suka). Nilai kandungan gizi meliputi kadar air 27,84 (%), kadar abu 1,49 (%), kadar protein 4,67 (%), kadar lemak 23,68 (%), dan kadar karbohidrat 42,32 (%). Hal ini menunjukan bahwa kue bolu kukus dengan substitusi tepung biji nangka dengan penambahan buah naga merah disukai dan diterima oleh panelis.Kata kunci: Kue bolu kukus, tepung biji nangka, buah naga merah, tepung terigu.

PENGARUH PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG METE (Anacardium ocicidentale L.) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK COOKIES BERBASIS SAGU (Metroxylon sp). Ainun, Poppy; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this research was to study the effects of adding red bean flour and cashew nuts to the chemical characteristics and organoleptics of sago-based cookies that the panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashew nuts K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%). ), and K4 (30%: 20%). Data were analyzed using Analysis of Variances (ANOVA). The results showed that the treatment of addition of red bean flour and cashew nuts to sago-based cookies had a very significant effect on the organoleptic of aroma, taste, and texture while not significantly affecting the color of cookies. Treatment of K0 (control 100%), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%), and K4 (30%: 20%).%). Based on the organoleptic assessment of sago-based cookies which include color, aroma, taste and texture, the values for color were 3.56 (likes), aroma 3.87 (likes), flavor 3.70 (likes), texture 2.74 (rather like) and Proximate analysis includes water, ash, protein, fat, carbohydrate and crude fiber content with values of 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%. Based on the information obtained, the sago-based cookies product has not fulfilled INS but based on organoleptic assessment, it is acceptable (like) by panelists.Keywords : Cookies, sago, red bean flour, cashews.ABSTRAKThe purpose of this study was to study the effect of addition of red bean flour and cashews to the chemical and organoleptic characteristics of sago-based cookies which panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashews, namely K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25). %), and K4 (30%: 20%). Data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of red bean flour and cashews to sago-based cookies had a very significant effect on the organoleptic assessment of aroma, taste and texture, while it had no significant effect on the organoleptic assessment of the color of cookies. Organoleptic values of sago-based cookies have organoleptic values of color, aroma, taste and texture of 3.56 (like), 3.87 (like), 3.70 (like), 2.74 (slightly like), respectively. The content of water, ash, protein, fat, carbohydrate and crude fiber were 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%, respectively.Kata kunci: cookies, sagu, tepung kacang merah, kacang mete

PENGARUH SUBSTITUSI TEPUNG KULIT BUAH NAGA (Hylocereus polyrhizuz) TERHADAP AKTIVITAS ANTIOKSIDAN, KANDUNGAN GIZI DAN ORGANOLEPTIK BOLU KUKUS Rahayu, Rahayu; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to determine the antioxidant activity, nutritional value, and organoleptic characteristics of steamed sponge cake made from dragon fruit peel flour and wheat flour. This study used a completely randomized design (CRD) to substitute dragon fruit peel flour in wheat flour consisting of four levels, namely T1 (100% wheat flour:0% dragon fruit peel flour), T2 (90% wheat flour:10% dragon fruit peel flour), T3 (80% wheat flour:20% dragon fruit peel flour), and T4 (70% wheat flour:30% dragon fruit peel flour). The observation variables in this study were organoleptic characteristics (color, aroma, taste, and texture), nutritional values (moisture, ash, fat, protein, and carbohydrate contents), and antioxidant activity tests. Organoleptic assessment results with a significant effect on the observed variables were then followed by Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The results show that the sample most preferred by panelists was T4 (70% wheat flour:30% dragon fruit peel flour) with assessment scores of color, aroma, texture, and taste reached 3.49 (slightly like), 3.05 (slightly like), 3.26. (slightly like), and 3.39 (slightly like). Meanwhile, the nutritional contents of the selected sample show that it had 41.81% water, 2.67% ash, 10.40% protein, 3.01% fat, and 42.60% carbohydrate. The analysis of the antioxidant activity of the selected sample shows the value of IC50 = 396,890. The substitution of the dragon fruit peel flour was favored and accepted by consumers. Moisture, protein, and carbohydrate contents were higher than the national standard. Meanwhile, the ash and fat contents met the national standard.Keywords: steamed sponge cakes, dragon fruit peel, dragon fruit peel flour, wheat flour.ABSTRAKTujuan penelitian ini adalah untuk mengetahui aktivitas antioksidan, nilai gizi dan karakteristik organoleptik kue bolu kukus dengan berbahan tepung kulit buah naga dan tepung terigu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) substitusi tepung kulit buah naga pada tepung terigu dengan terdiri 4 taraf yaitu T1 (100 % tepung terigu : 0 % tepung kulit buah naga), T2 (90 % tepung terigu : 10 % tepung kulit buah naga), T3 (80 % tepung terigu : 20 % tepung kulit buah naga), dan T4 (70 % tepung terigu : 30 % tepung kulit buah naga). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), nilai gizi meliputi (kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat) dan uji aktivitas antioksidan. Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α = 0,05). Hasil penelitian menunjukan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada substitusi tepung kulit buah naga 30% dengan penambahan tepung terigu 70% dengan skor penilaian terhadap warna 3,49 (agak suka), aroma 3,05 (agak suka), tekstur 3,26 (agak suka), rasa 3,39 (agak suka) dan kandungan gizi meliputi kadar air 41,81 %, kadar abu 2,67 %, kadar protein 10,40 %, kadar lemak 3,01 %, dan kadar karbohidrat 42,60 %. Hasil analisis aktivitas antioksidan pada perlakuan terpilih menghasilkan nilai IC50= 396.890. Kue bolu kukus substitusi tepung kulit buah naga disukai dan diterima oleh konsumen. Kadar air, kadar protein, dan kadar karbohidrat lebih tinggi dari batas maksimum SNI. Sedangkan kadar abu dan kadar lemak memenuhi standar SNI.Kata kunci:kue bolu kukus, kulit buah naga, tepung kulit buah naga, tepung terigu

PENGARUH PENAMBAHAN TEPUNG BAYAM MERAH (Amanthus Tricolor L) TERHADAP SIFAT ORGANOLEPTIK DAN KANDUNGAN NILAI GIZI BROWNIES PANGGANG Rahmawati, Sitti; Karimuna, La; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 3 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRAKTujuan penelitian ini adalah untuk menentukan sifat organoleptik kandungan gizi pada tepung bayam merah (Amaranthus tricolor L.) yang digunakan pada pembuatan brownies panggang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai persentase perlakuan, penambahan tepung bayam merah (Amaranthus tricolor L.) yaitu S0 (100% : 0%), S1 (90% : 10%), S2 (85% : 10%), S3 (80% : 20%), S4 (75% : 25%) dan S5 (70% : 30%). Parameter yang diamati adalah penilaian organoleptik (warna, tekstur, aroma dan rasa) analisis nilai gizi ( kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat) dilakukan pada produk hasil penilaian terbaik.Hasil penelitian ini menunjukan bahwa penilaian organoleptik terhadap brownies panggang yang ditambahkan dengan tepung bayam merah (Amanthus tricolor L) yang disukai panelis terdapat pada perlakuan S3 dengan skor organoleptik warna 3,48 (agak suka), organoleptik tekstur 3,60 (suka), aroma 3,34 (agak suka) dan rasa 4,15 (suka). Brownies panggang yang dihasilkan pada perlakuan S3 mengandung kadar air sebesar 9.62%, kadar abu sebesar 1.81%, kadar lemak sebesar 20,61%, kadar protein sebesar 15,14% dan kadar karbohidrat sebesar 52.82%.berdasarkan standar mutu SNI brownies, bahwa produk brownies tepung bayam merah belum memenuhi standar mutu SNI untuk kadar protein dan karbohidrat.Kata kunci: Brownies Panggang, Nilai Gizi dan Tepung Bayam Merah (Amanthus tricolor L)ABSTRACTThe purpose of this study was to determine the organoleptic properties of nutrients in red spinach flour (Amaranthus tricolor L.) used in the manufacture of baked brownies. This study used a Completely Randomized Design (CRD) with various percentages of red spinach (Amaranthus tricolor L.) flour addition, namely S0 (100%:0%), S1 (90%:10%), S2 (85%:10%), S3 (80%:20%), S4 (75%:25%), and S5 (70%:30%). The parameters observed in the organoleptic assessment were color, texture, aroma, and taste. Analysis of nutritional value (moisture, ash, fat, protein, and carbohydrate contents) was carried out on the products with the best assessment. The results of this study show that the product preferred by panelists was the S3 treatment with organoleptic scores of color, texture, aroma, and flavor reached 3.48 (slightly like), 3.60 (like), 3.34 (slightly like), and 4.15 (like), respectively. The S3 product contained 9.62% water, 1.81% ash, 20.61% fat, 15.14% protein, and 52.82% carbohydrate. Based on the national standards of brownie quality, the baked brownies with red spinach flour addition have not met the standards for protein and carbohydrate contents. Keywords: Brownies, Nutritional Value and Red Spinach Flour (Amanthus tricolor L)

Pengaruh Biochar Kulit Buah Kakao dan Berbagai Agens Hayati Terhadap Pertumbuhan Bibit Kakao Arham, Arham; Bahrun, Andi; Karimuna, La; Rakian, Tresjia Corina; Gusnawaty H.S., Gusnawaty H.S.
Berkala Penelitian Agronomi Vol 8, No 2 (2020)
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/bpa.v8i2.14763

The use of cocoa pod husk biochar and various biological agents in the planting medium significantly increased the growth of cocoa seedlings. The research was conducted using a Randomized Block Design (RBD) with a Split Plot pattern. Â The main factors consisted of 2 (two) treatment levels, namely: B0 (without biochar of cocoa pod skin) and B1 (15 g of cocoa pod husk biochar), while the child factors consisted of 4 (four) treatment levels, namely: A0 (without biological agents), M (arbuscular mycorrhiza 15 g), MR (arbuscular mycorrhizae 15 g + 15 ml rhizobacteria) and MT (arbuscular mycorrhizae 15 g + Trichoderma sp. 15 ml), so that there are 8 (eight) treatment combinations, namely: B0A0 (without biochar and without biological agents), B0M (without cocoa pod husk biochar + arbuscular mycorrhizae 15 g), B0MR (without cocoa pod husk biochar + arbuscular mycorrhizae 15 g + rhizobacteria 15 ml), B0MT (without cocoa pod husk biochar + arbuscular mycorrhiza 15 g + Trichoderma sp. 15 ml), B1A0 (cocoa pod husk biochar 15 g + without biological agents), B1M (cocoa pod husk biochar 15 g + arbuscular mycorrhizae 15 g), B1MR (cocoa pod husk biochar 15 g + arbuscular mycorrhizae 15 g + rhizobacteria 15 ml), B1MT (cocoa pod husk biochar 15 g + arbuscular mycorrhizae 15 g + Trichoderma sp. 15 ml), which repeated 4 (four) times so that there are 32 experimental units.Â The variables observed were plant height, total leaf area, number of leaves, root length, root dry weight, shoot dry weight. The results showed that the interaction of cocoa pod husk biochar and biological agents had no significant effect on the growth of cocoa seedlings. Application of cocoa pod husk biochar 15 g/polybag had a significant effect in increasing the growth of cocoa seedlings compared to without cocoa pod husk biochar, while the application of biological agents was shown in the 15 g arbuscular mycorrhizae + Trichoderma sp. 15 ml / polybag has a very significant effect on increasing the growth of cocoa seedlings compared to without biological agents.Keywords:Â Biochar, arbuscular Â mycorrhizal, nutrient uptake.

Analisis Kualitatif dan Kuantitatif Kandungan Formalin Pada Produk Terasi (Shrimp Paste) yang Diperdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua Hardinata, Wayan; Karimuna, La; Asyik, Nur
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 8, No 1 (2019): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v8i1.3449

Penelitian ini bertujuan untuk mengetahui kandungan formalin pada terasi yang diperdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua. Metode analisis yang digunakan yaitu metode Fenilhidrazin dan uji kuantitatif (Metode Titrasi). Uji kualitatif bertujuan untuk mengetahui ada tidaknya formalin pada terasi, sedangkan uji kuantitatif bertujuan untuk mengetahui berapa kadar formalin yang terkandung pada terasi yang diperdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua. Jenis penelitian ini yaitu deskriptif kualitatif dan kuantitatif. Hasil penelitian ini memberikan informasi bahwa sampel yang diambil dari 6 sampel Pasar Sentral Kota dan Pasar Sentral Wua-Wua 5 sampel positif mengandung formalin. Rata-rata persentase kadar formalin di lokasi Pasar Sentral Kota (A2) sebesar 77 mg/kg dan 54,6 mg/kg (A3). Pasar Sentral Wua-Wua (B1) 60 mg/kg, (B2) 66,7 mg/kg dan (B3) 107,2 mg/kg. Hasil penelitian menghasilkan simpulan terdeteksinya penggunaan formalin pada 5 sampel produk terasi yang beredar di lokasi Pasar Sentral Kota dan Pasar Sentral Wua-Wua kota Kendari.

KAJIAN DAN PEMANFAATAN BUBUR KULIT PISANG RAJA (Musa Sapientum) SEBAGAI BAHAN PEMBUATAN BROWNIES DISUBSTITUSI DENGAN TEPUNG BIJI NANGKA (Artocarpus Heterophyllus Lamk) DITINJAU DARI ANALISIS ORGANOLEPTIK DAN KANDUNGAN GIZI Bakri, Wa Ode Helmina; Karimuna, La; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to study the effect of substitution of jackfruit seed flour and the addition of plantain peel on organoleptic assessment and nutritional value of brownie products. This study used a completely randomized design. The first factor was the substitution of jackfruit seed flour in wheat flour with levels of 0%:100% (T1), 15%:85% (T2), and 30%:70% (T3). The second factor was the addition of plantain peel pulp with levels of 0% (P0), 5% (P1), and 10% (P2). The data were analyzed using the Analysis of Variances (ANOVA). The results with a significant effect then followed by the Duncan's Multiple Range Test (DMRT) test at the 95% confidence level (α = 0.05). The results show that the organoleptic assessment selected by the panelists was the sample with 30% jackfruit seed flour substitution with 5% plantain peel pulp addition. The hedonic assessment scores of color, aroma, texture, and taste reached 4.46 (like), 4.26 (like), 4.00 (like), and 4.20 (like), respectively. Meanwhile, the average descriptive assessment scores of color, aroma, texture, and taste reached 4.16 (bright), 4.13 (fragrant), 4.26 (soft), and 4.46 (good), respectively. The nutrient content of the selected sample shows that it had 27.58% water, 1.89% ash, 13.79% protein, 22.58% fat, and 34.16% carbohydrate. The moisture content of brownies did not meet the national standard, while the ash, fat, protein, and carbohydrate contents met the national standard.Keywords: Brownies cake, jackfruit seed flour, plantain skins porridge, flour.ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung biji nangka dan penambahan kulit pisang raja terhadap penilaian organoleptik dan nilai gizi produk brownies. Penelitian ini menggunakan Rancangan Acak Lengkap. Faktor pertama adalah substitusi tepung biji nangka pada tepung terigu dengan taraf 0% : 100% (T1), 15% : 85% (T2), dan 30% : 70% (T3). Faktor kedua adalah penambahan bubur kulit pisang raja dengan taraf, yakni 0% (P0), 5% (P1), dan 10% (P2). Data dianalisis dengan menggunakan Analyses of Variances (ANOVA), Hasil berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada substitusi tepung biji nangka 30% dengan penambahan bubur kulit pisang raja 5% dengan skor penilaian hedonik terhadap warna 4,46 (suka), aroma 4,26 (suka), tekstur 4,00 (suka), rasa 4,20 (suka), sedangkan skor penilaian deskriptif meliputi warna dengan rerata 4,16 (terang), aroma dengan rerata 4,13 (harum), tekstur dengan rerata 4,26 (lembut), dan rasa dengan rerata sebesar 4,46 (enak). Kandungan gizi meliputi kadar air 27,58 (%), kadar abu 1,89 (%), kadar protein 13,79 (%), kadar lemak 22,58 (%), dan kadar karbohidrat 34,16 (%). Kadar air brownies tidak memenuhi standar SNI, sedangkan kadar abu, lemak, protein, dan karbohidrat telah memenuhi standar SNI.Kata kunci: Kue brownies kukus, tepung biji nangka, bubur kulit pisang raja, tepung terigu.

PENGARUH PENAMBAHAN TEPUNG UMBI GADUNG (Dioscorea Hispida Dennst) DARI PERENDAMAN AIR GARAM TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI ROTI MANIS Yuningsih, Salmawati; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of adding Gadung flour (Dioscorea hispida Dennst) from saltwater immersion on the organoleptic and nutritional values of bread. This study used a completely randomized design (CRD) with various treatments of gadung flour addition, namely T0 (100% wheat flour: 0% gadung flour), T1 (75% wheat flour: 25% gadung flour), T2 (50% wheat flour: 50% gadung flour), and T3 (25% wheat flour: 75% gadung flour). The research data were analyzed using Analysis of variance with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The T2 treatment was the most preferred by the panelists with hedonic scores of color, aroma, texture, and taste reached 4.17 (like), 3.90 (like), 3.96 (like), and 4.13 (like), respectively. The nutritional value of the selected bread (T2) shows that it contained 25.21% water, 0.79% minerals, 41.46% fat, 1.69% protein, and 37.42% carbohydrate. The results show that the gadung bread product met the national quality standard of water and ash contents. Keyword: Bread, wheat flour, flour made from gadung immersed in salt water, organoleptic, nutritional value ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan tepung ubi gadung (Dioscorea hispida Dennst) dari hasil perendaman air garam terhadap penilaian organoleptik dan kandungan gizi roti. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase perlakuan, penambahan tepung gadung yaitu T0 (Tepung terigu 100% : tepung gadung 0%), T1 (tepung terigu 75% : tepung gadung 25%), T2 (tepung terigu 50% : tepung gadung 50%), T3 (tepung terigu 25% : tepung gadung 75%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Perlakuan T2 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilaian hedonik warna 4,17 (suka), aroma 3,90 (suka), tekstur 3,96 (suka) dan rasa 4,13 (suka). Kandungan nilai gizi roti terpilih (T2), yang meliputi kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat berturut-turut sebesar 25,21%, 0,79%, 41,46%, 1,69% dan 37,42%. Berdasarkan standar mutu SNI roti bahwa produk roti gadung sudah memenuhi standar mutu SNI hanya untuk kadar air dan kadar abu. Kata kunci: Nilai gizi, organoleptik, roti, tepung gadung, tepung terigu

PENGARUH PERLAKUAN PRATANAK TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI PADA BERAS PUTIH (Oryza sativa. L), BERAS MERAH (Oryza nivara. L), BERAS HITAM (Oryza sativa L, indica) Ningsi, Alriani; Karimuna, La; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of parboiled treatment on the organoleptic characteristics and nutritional values of white rice, brown rice, and black rice. This study used a completely randomized design (CRD) on organoleptic and nutritional value testing with a factorial pattern consisting of two factors. The first factor was the type of rice which consisted of three levels, namely white rice (P1), brown rice (P2), and black rice (P3). The second factor was parboiled treatment consisting of two levels, namely parboiled (B1) and non-parboiled (B2). Data were analyzed using analysis of variance (ANOVA). The results with a significant effect on the observed variables were then analyzed with Duncan's multiple range test (DMRT) at a 95% confidence level (α = 0.05). The results show that the treatments (independently and interactively) had a very significant effect on the overall affective organoleptic assessment. However, in the descriptive organoleptic assessment, the rice type had a very significant effect on all observation parameters, but the parboiled treatment showed no significant effect on the color parameter but significantly affected the aroma, taste, and texture parameters. Based on the nutritional content of parboiled and non-parboiled rice, the three types of rice met the quality requirements of SNI 6128:2015 in ash, protein, fat, crude fiber, and carbohydrate contents.Keywords: Parboiled rice, non-parboiled rice, nutritional value, organoleptic.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh pelakuan pratanak terhadap karakteristik organoleptik dan nilai gizi jenis beras putih, beras merah, dan beras hitam. Penelitian ini menggunakan rancangan acak lengkap (RAL) pada pengujian organoleptik dan nilai gizi dengan pola faktorial terdiri dari dua faktor. Faktor pertama adalah jenis beras yang terdiri dari tiga taraf yaitu beras putih (P1), beras merah (P2), dan beras hitam (P3). Faktor kedua adalah perlakuan pratanak terdiri dari dua taraf yaitu pratanak (B1), dan non-pratanak (B2). Data dianalisis dengan menggunakan sidik ragam analysis of varian cest (ANOVA). Hasil analisis yang berpengaruh nyata terhadap variabel pengamatan dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik secara mandiri dan interaksi menunjukkan berpengaruh sangat nyata terhadap penilaian organoleptik afektif secara keseluruhan. Berbeda pada penilaian organoleptik deskriptif dimana perlakuan jenis beras berpengaruh sangat nyata di semua parameter pengamatan namun pada perlakuan pratanak menunjukan tidak berpengaruh nyata pada parameter pengamatan warna dan berpengaruh nyata pada parameter aroma, rasa, dan tekstur. Berdasarkan kandungan gizi pada beras pratanak dan non pratanak ketiga jenis beras telah memenuhi syarat mutu SNI 6128:2015 pada kadar, abu, protein, lemak, serat kasar dan karbohidrat.Kata kunci : Beras pratanak,beras non pratanak, nilai gizi, organoleptik

Co-Authors A.A. Ketut Agung Cahyawan W ABDU RAHMAN BACO, ABDU RAHMAN Abdul Madiki Ainun, Poppy Aminuddin Mane Kandari, Aminuddin Mane Aminuyati Anak Agung Istri Sri Wiadnyani Andi Bahrun Ansarullah, Ansarullah Ansharullah ansharullah Aprilius, Silvius Ardin, La Arham Arham, Arham Arsyad, Mirza Arsiaty Asranudin Asranudin, Asranudin Ayu, Dita Puspita Bahrawi, Afiati Bakri, Wa Ode Helmina Budiarti, Asri Eka Dhian Herdhiansyah DIRVAMENA BOER, DIRVAMENA Eni, Wa Ernawati Harfi, Wa Ode Faradillah, F Febriana, Tia Nanda Febrianti Febrianti Firlana, Ayuh Fitri Fitri Gusnawati, Gusnawati Gusnawaty H.S., Gusnawaty H.S. Hajiana, Hajiana Halim Halim, Halim Halmina, Halmina Hardinata, Wayan Harlianti, Harlianti Hartati, Lili Hasbullah Syaf Hasrudin, Hasrudin Herdiansyah, Dhian Herlina, Riska Hermanto Hermanto Herpin, Herpin Holilah Holilah, Holilah Ibrahim, Ariyati Irna Safitri Isamu, Kobajashi Togo Izwar Akbar, Laode Muhammad Jamhari Jamhari Jamili Jamili Josaphat, Josaphat Kasrun, La Ode Koila, Wa Ode Nurul Maulidya L, Mariani La Aba La Ode Nafiu La Ode Santiaji Bande Laksono Trisnantoro Laode Muhammad Harjoni Kilowasid Laode Sabaruddin Madiki, A Majido, Rusni Mani Yusuf Marfi, Waode Ernawati Maulidina, Ardisa Merlianti, Merlianti Mirna Sari Misrawati, Windi Muhammad Amrullah Pagala Mukminah, Sitti MUSAHIDIN, REZKI Nensiati, Nensiati Ningsi, Alriani Nini Mila Rahni Nur Asyik, Nur Nurcaya Nurcaya PRATIWI, EIS SUKMAWATI Rachmawati Hasid Rahayu Rahayu Rahmayanti, Siti Rani Anggraini, Rani Rattagi, Risma Rego Resman, Resman RH. Fitri Faradilla Risman Risman Rizal, Muahammad Robiatul Adawiyah Rufendi, M Rufiana, Siti Sadimanatara, Muh. Syukri Sadimantara, Muhammad Syukri sadimantara, muhammad syukri sahrul, ade Sakir Sakir, Sakir Salin, Emilia Saputra, Hengki Erlanda Sarawa, Sarawa Sari, fatma Sarlina, Wa Sarmin Shihab, Shihab Sri Rejeki Sri Wahyuni SUBAIR, IMRAN Sudarman Sudarman surtini, surtini TAKDIR SAILI Tamani, La Ode Tamrin Tamrin Taswin, Nurul Cahya TRESJIA CORINA RAKIAN, TRESJIA CORINA Triantari, Novi Ulfa, Sitti Hawana Widyanti, Andi Yana, Novi Yuningsih, Salmawati Yunita, Selvi

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