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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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KAJIAN PENGGUNAAN PASTA BUAH NAGA (Hylocereus polyrhizus) DALAM PRODUKSI SELAI UBI JALAR PUTIH (Ipomoea Batatas L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI Yunita, Selvi; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to analyze the effect of dragon fruit paste on the organoleptic assessment and nutritional values of sweet potato jam. The study was conducted using a completely randomized design (CRD) with various concentrations of sweet potato: dragon fruit paste formulations, namely P0 (100%: 0%), P1 (90%: 10%), P2 (80%: 20%) and P3 (70%: 30%). Data analysis was performed using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) test with a 95% confidence level (α=0.05). The results show that the addition of 20% dragon fruit paste to 80% sweet potato had a very significant effect on the organoleptic assessment of color, taste, and spreadability, while the aroma was significantly affected. The selected treatment was the P2 (80%:20%) treatment with average scores of color, taste, aroma, and spreadability reached 3.98 (like), 3.94 (like), 3.56 (like), and 3.88 (easy to spread), respectively. The nutritional analysis shows that the selected product contained 25.87% water, 2.77% protein, and 20.19% carbohydrate. The results show that the jam product was accepted by panelists and met national standards, except for protein and carbohydrate contents.Keyword: Dragon fruit paste, jam, sweet potatoABSTRAKTujuan dari penelitian ini adalah untuk mempelajari penggunaan pasta buah naga terhadap penilaian organoleptik dan nilai gizi dari selai ubi jalar. Penelitian dilakukan menggunakan rancangan acak lengkap (RAL). dengan berbagai presentase perlakuan formulasi ubi jalar : pasta buah naga yaitu P0 (100% : 0%), P1 (90% : 10%), P2 (80% : 20%) dan P3 (70% : 30%). 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 menunjukkan bahwa penambahan pasta buah naga 20% pada ubi jalar 80% berpengaruh sangat nyata terhadap penilaian organoleptik warna rasa dan daya oles sedangkan pada aroma berpengaruh nyata. Perlakuan terpilih diperoleh pada perlakuan P2 (80%:20%) dengan kategori penilaian warna sebesar 3.98 (suka), rasa sebesar 3.94 (suka), aroma sebesar 3.56 (suka), dan daya oles sebesar 3.88 (mudah dioles). Nilai gizi yaitu kadar air sebesar 25,87%, kadar protein 2,77% dan kadar karbohidrat 20,19%. Berdasarkan hasil penelitian produk selai dengan penambahan pasta buah naga pada selai ubi jalar, dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali kadar protein dan kadar karbohidrat.Kata kunci: Pasta buah naga, selai, ubi jalar

ANALISIS NILAI TAMBAH AGROINDUSTRI CACING KACANG (Sipuncula Sp) DI DESA LEMOEA KABUPATEN BUTON UTARA Izwar Akbar, Laode Muhammad; Karimuna, La; Herdiansyah, Dhian
Jurnal Sains dan Teknologi Pangan Vol 4, No 4 (2019): 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.v4i4.9014

ABSTRACT This study aims to calculate the added value of the bean worm agroindustry and find out the process of producing bean worm agroindustry, in Lemoea Village, North Buton Regency. The process of processing peanut worms in the household industry Lemoea village has 8 stages of peanut worm processing, namely the supply of raw materials, measurement, stabbing, washing, boiling, oven, drying, dry (half-finished) bean worms. The analytical method used in this study is qualitative and quantitative methods, qualitative methods are used to describe the characteristics of the bean worm agroindustry business, while the quantitative method is used to analyze the added value of the bean worm agroindustry (sipuncula sp). The results showed that the processing of household industrial bean worms in Lemoea Village yielded an additional value of Rp.117,495/kg of raw material. So the added value created by the processing activities of this bean worm is Rp.117.495/kg of raw material and can be beneficial for household industry bean worm processors in Lemoea Village, Kulisusu District, North Buton Regency. Keywords: Bean worms (Sipuncula sp), Processing Process, Added Value ABSTRAK Penelitian ini bertujuan untuk menghitung nilai tambah agroindustri cacing kacang dan mengetahui proses produksi agroindustri cacing kacang, di Desa Lemoea Kabupaten Buton Utara. Proses pengolahahan cacing kacang di industri rumahtangga Desa Lemoea memiliki 8 tahap pengolahan cacing kacang, yaitu Penyediaan Bahan Baku, Pengukuran, Penusukan, Pencucian, Perebusan, Pengovenan, Pengeringan, cacing kacang kering (setengah jadi). Metode analisis yang digunakan dalam penelitian ini yaitu metode kualitatif dan kuantitatif, metode kualitatif digunakan untuk mendeskripsikan karakteristik usaha agroindustri cacing kacang, sedangkan metode kuantitaif digunakan untuk menganalisis nilai tambah agroindustri cacing kacang (Sipuncula sp). Hasil penelitian menunjukan bahwa Pengolahan cacing kacang industri rumah tangga di Desa Lemoea menghasilkan nilai tambah sebesar Rp.117.495/kg bahan baku. Jadi nilai tambah yang tercipta dari kegiatan pengolahan dari cacing kacang ini Rp.117.495/kg bahan baku dan dapat menguntungkan bagi pengolah cacing kacang Industri Rumah tangga di Desa Lemoea Kecamatan Kulisusu Kabupaten Buton Utara. Kata kunci: Cacing kacang (Sipuncula sp), Proses Pengolahan, Nilai Tambah

Teknologi Tepat Guna Pembuatan Gula Aren Kristal Di Desa Mabodo Kecamatan Kontunaga Kabupaten Muna Sulawesi Tenggara Asranudin, Asranudin; Holilah, Holilah; Sadimanatara, Muh. Syukri; Karimuna, La; Ernawati Harfi, Wa Ode; Josaphat, Josaphat
Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Vol 1, No 1 (2019)
Publisher : Vokasi Universitas Halu Oleo

Southeast Sulawesi is a region that rich in various agricultural products including cocoa commodities which are widely known to foreign countries. Southeast Sulawesi is divided into two regions, namely the land divided into nine and the islands divided into eight administrative regions. Muna is the Southeast Sulawesi archipelago rich in various agricultural products, especially from sugar palm plants. Specifically, palm sugar is abundant in Mabodo with a plant density of 30m2 so that it has the potential to develop various diversified products. The technology transfer applied to PPTTG activities was a method or process of palm sugar processing into organic crystal sugar. The purpose of the PPTTG was to apply appropriate technology through the stages of Participatory Rural Appraisal (PRA), participatory Technology Development, community development, Persuasive to Educational. To maintain the existence of PPTTG in Mabodo Village, product assistance was carried out such as design and registration of trademark IPRs, packaging. Packaging of product distribution licenses and product socialization to local government stakeholders. In this activity, it can be seen that all the women who are members of â€œKelompok Usaha Nira Sejahtera Mabodoâ€ have been skilled in crystallizing of the roomie manually or with crystallizers. This success has opened the gap for the presence of new MSME centers that produce a variety of palm-based diversified products. Eventhough their entrepreneurial spirit was intrigued through their curiosity to process other parts of the sugar palm plant into food products or crafts of high economic value that will sustain the family economy. The sustainability of the technology and products of PPTTG activities requires evaluation and assistance for the next few years that can bring Mabodo Village to become the Aren Tourism Area.

PENGARUH SUBSTITUSI TEPUNG WORTEL TERHADAP UJI ORGANOLEPTIK DAN KANDUNGAN GIZI KUE BOLU Ibrahim, Ariyati; Karimuna, La; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of carrot flour substitution on organoleptic assessment, nutritional content, and beta-carotene content contained in sponge cake. This study used a completely randomized design (CRD) with five treatments, namely M0 (100 g wheat flour: 0 g carrot flour), M1 (90 g wheat flour: 10 g carrot flour), M2 (80 g wheat flour: 20 g carrot flour), M3 (70 g wheat flour: 30 g carrot flour) and M4 (60 g wheat flour: 40 g carrot flour). The variables observed included organoleptic characteristics of color, aroma, taste, and texture. Meanwhile, the analysis of the nutritional values included water, ash, protein, fat, and carbohydrate contents. 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 results show that the formulation of wheat flour and carrot flour had no significant effect on the hedonic organoleptic characteristics of color. However, it had a significant effect on the hedonic characteristics of aroma and taste and a very significant effect on increasing the organoleptic characteristics of texture. The M1 formulation was the most preferred treatment by the panelists with the highest average hedonic organoleptic scores of color, taste, aroma, and texture that reached 4.18 (like), 3.63 (like), 3.54 (like), and 3.70 (like), respectively. The selected sponge cake product contained 22.39% water, 1.26% ash, 2.32% protein, 32.38% fat, and 41.63% carbohydrate. Based on the organoleptic assessment, this product was preferred by the panelists. The water, ash, and fat contents of the sponge cake met the Indonesian National Standard (SNI).Keywords: Cake, Carrot Flour, Nutritional Content, organolepticABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi tepung wortel terhadap penilaian organoleptik, kandungann gizi dan kadar betakaroten yang terdapat pada kue bolu. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan, yaitu M0 (tepung terigu 100 g : tepung wortel 0 g), M1 (tepung terigu 90 g : tepung wortel 10 g), M2 (tepung terigu 80 g : tepung wortel 20 g) M3 (tepung terigu 70g : tepung wortel 30 g) dan M4 (tepung terigu 60 g : tepung wortel 40 g). Variabel yang diamatai meliputi karakteristik organoleptik warna, aroma, rasa dan tekstur. Sedangkan nilai gizi meliputi kadar air, abu, protein, lemak dan karbohidrat. 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 menunjukkan bahwa formulasi tepung terigu dengan tepung wortel tidak berpengaruh nyata terhadap karakteristik organoleptik hedonik warna. Berpengaruh nyata terhadap karakteristik hedonik aroma dan rasa, serta berpengaruh sangat nyata terhadap peningkatan karakteristik organoleptik tekstur. Formulasi M1 merupakan perlakuan yang paling disukai panelis dengan hasil rerata nilai uji organoleptik hedonik tertinggi. Pada hasil penilaian organoleptik hedonik warna 4.18 (suka), rasa 3.63 (suka), aroma 3.54 (suka) dan tekstur 3.70 (suka). Kue bolu terpilih memiliki kadar air sebesar 22,39 %, abu 1,26 %, protein 2,32 %, lemak 32,38 % dan karbohidrat 41,63 %. Berdasarkan penilaian organoleptik, produk ini dapat diterima (disukai) oleh panelis. Berdasarkan standar mutu SNI bolu kadar air, abu dan lemak telah memenuhi standar nasional Indonesia (SNI).Kata kunci: Kue bolu, tepung wortel, kandungan gizi, organoleptik.

PENGARUH SUBSTITUSI TEPUNG PISANG RAJA (Musatextilia) DAN TEPUNG KACANG HIJAU (Phaseolus vulgaris L.) TERHADAP NILAI GIZI DAN ORGANOLEPTIK BROWNIES Maulidina, Ardisa; Karimuna, La; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to study the effect of plantain and mung bean flours substitution on the nutritional and organoleptic values of brownies. This study used a completely randomized design (CRD) consisting of five substitution treatments of plantain flour and mung bean flour which were, A0 (0% plantain flour: 0% mung bean flour: 100% wheat flour), A1 (30% plantain flour: 40% mung bean flour: 30% wheat flour), A2 (40% plantain flour: 30% mung bean flour: 30% wheat flour), A3 (50% plantain flour: 20% mung bean flour: 30% wheat flour), and A4 (60% plantain flour: 10% mung bean flour: 30% wheat flour). Data were analyzed using analysis of variance (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The best treatment was obtained from the P1 treatment with preference scores for color, aroma, texture, and taste reached 3.45, 3.10, 3.30, and 3.29, respectively. The most preferred brownies, contained 15.48% water, 1.40% ash, 23.64% fat, 5.71% protein, and 53.77% carbohydrate. Based on the results of the proximate analysis, the brownies product complied with the 2011 national quality standard except for the water content. The organoleptic assessment that the product was preferred by the panelists. . Key words: Brownies, plantain flour, mung bean flourABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung pisang raja dan tepung kacang hijau terhadap nilai gizi dan organoleptik brownies. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 5 perlakuan substitusi tepung pisang raja dan tepung kacang hijau perlakuan A0 (tepung pisang raja 0%: tepung kacang hijau 0%: tepung terigu 100%), A1 (tepung pisang raja 30% : tepung kacang hijau 40% : tepung terigu 30%), A2 ( tepung pisang raja 40% : tepung kacang hijau 30% : tepung terigu 30%), A3 ( tepung pisang raja 50% : tepung kacang hijau 20% :tepung terigu 30%), A4 ( tepung pisang raja 60% : tepung kacang hijau 10% : tepung terigu 30%). Data dianalisis menggunakan analysis of varian (ANOVA) dengan uji lanjut menggunakan duncan’s multiple range test ( DMRT) pada taraf kepercayaan 95%. Perlakuan terbaik diperoleh dari perlakuan P1 dengan nilai skor kesukaan terhadap warna sebesar3,45 aroma 3,10 tekstur 3,30 dan rasa 3,29. Berdasarkan analisis yang dilakukan pada brownies perlakuan terbaik, parameter yang diamati yaitu analisis kadar air 15,48 %, kadar abu 1,40 %, kadar lemak 23,64 %, kadar protein 5,71 %, dan kadar karbohidrat 53,77 %. Berdasarkan hasil analisis proksimat produk brownies ini telah memenuhi standar mutu SNI 2011 kecuali kadar air. Penilaian organoleptik produk brownies memperlihatkan hasil dapat diterima (disukai) oleh panelis.Kata kunci: Brownies, Tepung pisang raja, Tepung kacang hijau

BISKUIT SUBSTITUSI TEPUNG LABU KUNING (Cucubita Moschata Duch) DAN TEPUNG KECAMBAH KEDELAI (Glycine max L. Merr) SEBAGAI KONTRIBUSI UNTUK PEMENUHAN ANGKA KECUKUPAN GIZI (AKG) Koila, Wa Ode Nurul Maulidya; Karimuna, La; Hermanto, Hermanto
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 purpose of this research was to study the effect of pumpkin flour (Cucurbita Moschata Duch) and soybean sprout flour (Glycine max L. Merr) substitution on organoleptic assessment, nutritional content and nutritional contribution of biscuit products. This study used a completely randomized design (CRD) with various percentages of pumpkin flour and soybean sprouts flour substitution treatment, namely T0 (100%: 0% : 0%), T1 (50% : 45% : 5%), T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%), and T5 (50% : 25% : 25%). The results show the substitution of pumpkin flour and soybean sprouts flour had a very significant effect on the characteristics of color, aroma, taste, and texture. T1 treatment was the most preferred by the panelists with preference scores of color, aroma, taste, and texture reached 3.56 (like), 3.40 (slightly like), 3.52 (like), and 3.64 (like), respectively. Meanwhile, the descriptive scale rating shows the panelists’ preference scores of color, aroma, and texture reached 3.62 (brown-yellow), 3.42 (slight aroma of pumpkin and soybeans sprouts), and 3.02 (slightly hard), respectively. The selected product contained 11.91% protein, 3.62% ash, 17.98% fat, 57.46 % carbohydrate, and 9.00% water. Based on the RDA for the interlude meal, the energy contribution of the T1 treatment was 122.90 kcal. The T1 treatment biscuit product was preferred by panelists. The protein and fat contents of the product met the national standard for biscuits. Keywords: substitution, pumpkin flour, soybean sprout flour, biscuitsABSTRAKTujuan dari penelitian ini untuk mempelajari pengaruh substitusi tepung labu kuning (Cucurbita Moschata Duch) dan tepung kecambah kedelai (Glycine max L. Merr) terhadap penilaian organoleptik, kandungan gizi dan kontibusi zat gizi produk biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase perlakuan substitusi tepung labu kuning dan tepung kecambah kedelai yaitu T0 (100% : 0% : 0%), T1 (50% : 45% : 5%, T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%) dan T5 (50% : 25% : 25%). Hasil penelitian menunjukan substitusi tepung labu kuning dan tepung kecambah kedelai berpengaruh sangat nyata terhadap karakteristik warna, aroma, rasa, dan tekstur. Perlakuan T1 merupakan perlakuan yang paling disukai panelis dengan skor penilain kesukaan terhadap warna sebesar 3,56 (suka), aroma sebesar 3,40 (agak suka), rasa sebesar 3,52 (suka) dan tekstur sebesar 3,64 (suka), sedangkan penilaian skala deskriptif yang disukai panelis terhadap parameter warna sebesar 3,62 (Kuning kecoklatan), aroma sebesar 3,42 (agak berbau khas labu kuning dan kecambah kedelai) dan untuk tekstur sebesar 3,02 (agak keras). Kadar protein sebesar 11,91%, kadar abu 3,62%, kadar lemak 17,98%, kadar karbohidrat 57,46% dan kadar air sebesar 9,00%. Berdasarkan AKG makanan selingan kontribusi energi perlakuan T1 yaitu 122,90 kkal. Produk biskuit perlakuan T1 dapat diterima dan lebih disukai panelis. Kadar air, abu dan karbohidrat tidak memenuhi standar SNI biskuit, sedangkan kadar protein dan lemak telah memenuhi standar SNI biskuit.Kata kunci: substitusi, tepung labu kuning, tepung kecambah kedelai, biskuit

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
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the formalin content of shrimp paste traded in the City Central Market and Wua-Wua Central Market. The analytical method used was the Phenylhydrazine method and quantitative test (Titration Method). The qualitative test was done to determine the presence or absence of formalin in the shrimp paste, while the quantitative test was done to determine the amount of formalin contained in the shrimp paste traded in the City Central Market and the Wua-Wua Central Market. This was a descriptive qualitative-quantitative study. The results of this study show that from 6 samples taken at the City Central Market and the Wua-Wua Central Market, five samples were positive for formalin. The average amount of formalin contents at the City Central Market were 77 mg/kg (A2) and 54.6 mg/kg (A3). Meanwhile, the average amount of formalin contents at the Wua-Wua Central Market were 60 mg/kg (B1), 66.7 mg/kg (B2), and 107.2 mg/kg (B3).Keywords: Shrimp paste, Formalin, Traditional marketABSTRAKPenelitian 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.Kata kunci: Terasi, Formalin, Pasar tradisional.

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 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of brown rice flour (Oryza nivara) and red bean flour (Vigna angularis L) formulations on organoleptic assessment, iron content, and proximate values of breast milk substitute. This study used a completely randomized design (CRD) consisting of five levels of red bean flour addition (B0 = 0%, B1 10%, B2 = 20%, B3 = 30%, and B4 = 40%). Data analysis was carried out 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 best result was obtained by B2 treatment (addition of 20% red bean flour) with assessment scores of color, aroma, taste, and texture reached 4.17 (like), 4.13 (like), 3.90 (like), and 3.96 (like), respectively. The selected treatment contained 11.53% water, 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 the organoleptic improvement of color, aroma, and texture, and significantly increased the organoleptic characteristics of taste. The organoleptic assessment result shows that the product was favored by the panelists. Instant brown rice porridge with the addition of red bean flour 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.ABSTRAKPenelitian 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 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 PATI AREN (Arenga pinnataL.) DAN TEPUNG JAGUNG SANGRAI (Zea mays L.) TERHADAP UJI ORGANOLEPTIK DAN NILAI PROKSIMAT COOKIES Tamani, La Ode; Karimuna, La; hermanto, Hermanto; 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 palm starch and roasted corn flour substitution on organoleptic and proximate tests of cookies. This study used a completely randomized design (CRD) with treatments of palm starch and roasted corn flour substitution, namely P0 (75%:9%), P1 (65%:19%), P2 (59%:25%), P3 ( 51%:33%), and P4 (43%:41%). The data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a confidence level of 95. The results show that palm starch and roasted corn flour substitution had a very significant effect on the organoleptic improvement of color and texture. The panelists' highest level of preference was obtained in P0 treatment with average scores of color, aroma, taste, and texture reaching 3.65 (like), 4.16 (like), 3.74 (like), and 3.31 (slightly like). The selected cookies contained 2.26% water, 1.17% ash, 2.71% protein, 10.55% fat, and of 82.53% carbohydrate. Based on SNI01-2973-1992, cookies made from palm starch and roasted corn flour substituted met the standard on water, ash, fat, and carbohydrate contents. Keywords: Palm starch, roasted corn flour, cookies. ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh substitusi pati aren dan tepung jagung sangrai terhadap uji organoleptik dan proksimat cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan, substitusi pati aren dan tepung jagung sangrai yaitu P0 (75%:9%), P1 (65%:19%), P2 (59%:25%), P3 (51%:33%), P4 (43%:41%). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95. Hasil penelitian menunjukkan bahwa perlakuan pati aren dan tepung jagung sangrai berpengaruh sangat nyata terhadap peningkatan organoleptik warna dan tekstur. Tingkat kesukaan panelis tertinggi diperoleh pada perlakuan P0 diperoleh untuk nilai warna 3,65 (suka), aroma 4,16 (suka), rasa 3,74 (suka) dan tekstur 3,31 (agak suka). Cookies terpilih kadar air sebesar 2,26%, kadar abu 1,17%, protein 2,71%, kadar lemak 10,55 % dan kadar karbohidrat 82,53%. Berdasarkan SNI01-2973-1992 produk cookies substitusipati aren dan tepung jagung sangrai telah memenuhi standar SNI pada kadar air, kadar abu, kadar lemak, dan kadar karbohidrat. Kata kunci: Pati aren, tepung jagung sangrai, cookies.

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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