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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 SUBSTITUSI TEPUNG KACANG HIJAU (Vigna radiate L.) DAN TEPUNG JAHE MERAH (Zingiber officinale Roscoe) TERHADAP DAYA TERIMA DAN NILAI GIZI COOKIES Safitri, Irna; Karimuna, La; Hermanto, Hermanto; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): 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.v7i3.26523

ABSTRACTThe purpose of this study was to determine the effect of mung bean and red ginger flours substitution on the organoleptic assessment and nutritional value of cookies. This study used a completely randomized design (CRD) with various treatments of mung bean and red ginger flours substitution, namely P0 (100:0:0), P1 (80:16:4), P2 (70:24:6), P3 (60:32:8), and P4 (50:40:10). The results indicate that the mung bean and red ginger flours substitution had a very significant effect on the improvement of organoleptic characteristics of color, aroma, taste, texture, and overall. Based on the organoleptic assessment, the P1 formulation was the most preferred with average scores of color,aroma, taste, texture, and overall reached 3.97 (like), 4.42 (like), 3.98 (like), 4.00 (like), and 4.01 (like), respectively. Meanwhile, nutritional value analysis of the selected product shows that it contained 2.24% water, 1.10% ash, 37.40% fat, 12.52% protein, 47.57% carbohydrate, 55.5% antioxidant activity, and an IC50 value of 224.2 ppm (weak). The results show that the cookies made from mung bean and red ginger flours substitution were accepted (preferred) by the panelists and had the water, ash, protein, and fat contents that met the national standard. Keywords: Cookies, mung bean flour, wheat flour, red ginger flour.ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh substitusi tepung kacang hijau dan tepung jahe merah terhadap daya terima dan nilai gizi cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai konsentrasi perlakuan, substitusi tepung kacang hijau dan tepung jahe merah yaitu P0 (100:0:0), P1 (80:16:4), P2 (70:24:6), P3 (60:32:8), P4 (50:40:10). Hasil penelitian ini menunjukkan bahwa perlakuan substitusi tepung kacang hijau dan tepung jahe merah berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa, tekstur dan overall. Berdasarkan penilaian organoleptik terdapat pada formulasi P1 dengan skor penilaian terhadap karakteristik organoleptik warna 3.97 (suka), aroma 4.42 (suka), rasa 3.98 (suka), tekstur 4,00 (suka) dan overall 4.01 (suka). Analisis kandungan nilai gizi dari perlakuan cookies terbaik meliputi: kadar air 2.24%, kadar abu 1.10%, kadar lemak 37.40%, kadar protein 12.52%, kadar karbohidrat 47.57%, aktivitas antioksidan 55.5% dan nilai IC50 sebesar 224,2 ppm dengan kategori aktivitas lemah. Berdasarkan hasil penelitian produk cookies substitusi tepung kacang hijau dan tepung jahe merah dapat diterima (disukai) oleh panelis dan memiliki nilai kadar air, kadar abu, kadar protein, dan kadar lemak telah memenuhi standar SNI.Kata kunci: Cookies, Tepung terigu,Tepung Kacang Hijau, Tepung Jahe Merah.

Analisis Kualitatif Dan Kuantitatif Kandungan Formalin Pada Bakso Yang Diperdagangkan Di Pasar Sentral Kota Dan Pasar Sentral Wua-Wua Di Kota Kendari Herpin, Herpin; Karimuna, La; L, Mariani
Jurnal Sains dan Teknologi Pangan Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the content of formalin preservatives contained in meatballs circulating in the Central City Market and Wua-wua Central Market, Kendari City. The sampling method used in this study was a cluster purposive random sampling technique. The observation variable was the formalin content of the meatballs at the City Central Market and the Wua-wua Central Market. The samples were analyzed qualitatively by the phenylhydrazine method and quantitatively by the titration method. The results show that two samples K2 from Central City Market and W4 from Wua-wua Central Market did not contain formalin and there were six samples containing formalin, namely samples K1, K3, K4, W1, W2, and W3 with a concentration of 0.2%, 2.7%, 3.5%, 3.1%, 3.6%, and 3%, respectively. The results show that 6 of 8 samples contained formalin. Further test results from the six samples showed that the highest levels were found in sample W2 (Wua-wua Central Market W2) at 3.6% and the lowest level was found in sample K1 (K1 Central Market) at 0.2%.Keywords: formalin, phenylhydrazine,titration ABSTRAKPenelitian ini bertujuan untuk menentukan kandungan bahan pengawet formalin yang terdapat pada bakso yang beredar di Pasar Sentral Kota dan Pasar Sentral Wua-wua kota Kendari. Metode pengambilan sampel yang digunakan dalam penelitian ini adalah teknik cluster purposive random sampling. Variabel pengamatan yaitu uji kadar formalin bakso pada Pasar Sentral Kota dan pasar Sentral Wua-wua. Sampel dianalisis secara kualitatif dengan metode fenilhidrazin dan kuantitatif dengan metode titrasi. Hasil penelitian yang diperoleh menunjukkan bahwa 2 sampel K2 dan W4 (pasar sentral kota K3 dan pasar sentral wua-wua W4) tidak mengandung formalin dan terdapat enam sampel yang mengandung formalin yaitu sampel K1 dengan kadar 0,2%, sampel K3 dengan kadar 2,7%, sampel K4 dengan kadar 3,5%, sampel W1 dengan kadar 3,1%,sampel W2 dengan kadar 3,6% dan sampel W3 dengan kadar 3%. Hasil tersebut menunjukkan 6 dari 8 sampel positif mengandung formalin. Hasil uji lanjut dari keenam sampel, kadar tertinggi terdapat pada sampel W2 (Pasar Sentral Wua-wua W2) sebesar 3,6% dan yang memiliki kadar terendah terdapat pada sampel K1 (Pasar Sentral Kota K1) sebesar 0,2%.Kata Kunci: formalin, fenilhidrazin, titrasi.

Pengaruh Penambahan Kacang Almond (Prunus dulcis) Terhadap Uji Organoleptik dan Nilai Gizi Cookies Tepung Kentang (Solanum tuberosum L.) Untuk Memenuhi Angka Kecukupan Gizi (AKG) pada Anak-Anak Rufiana, Siti; Karimuna, La; Ansarullah, Ansarullah
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the effect of adding almonds (Prunus dulcis) on organoleptic characteristics and nutritional values of potato (Solanum tuberosum L.) flour cookies to meet the nutritional recommended dietary allowance (RDA) in children. This study used a completely randomized design (CRD) consisting of four treatments, namely K0 (100% wheat flour: 0% potato flour: 0% almonds), K1 (50% wheat flour: 40% potato flour: 10% almonds), K2 (50% wheat flour: 35% potato flour: 15 % Almonds), and K3 (50% wheat flour: 30% potato flour: 20% almonds). Data were analyzed using analysis of variances (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the treatment of potato flour and almonds addition had a very significant effect on increasing the organoleptic assessment of color, aroma, taste, and texture. The best treatment was obtained in the K2 treatment with average preference scores of color, aroma, taste, and texture reaching 4.62 (very like), 3.98 (like), 4.50 (like), and 4.30 (like), respectively. The nutritional value of the most favored cookies shows that they had 1.47% water content, 5.12% ash content, 3.30% protein content, 14.90% fat content, and 75.21% carbohydrate content. Based on the RDA, the highest energy contribution for snack food (4.77%) was found in the K2 formulation treatment. Potato cookie products met the national quality standards for water, ash, fat, and protein contents. Keywords: cookies, potato flour and almonds ABSTRAK Tujuan dari penelitian yaitu untuk mengetahui pengaruh penambahan kacang almond (Prunus dulcis) terhadap uji organoleptik dan nilai gizi cookies tepung kentang (Solanum tuberosum L.), serta untuk memenuhi angka kecukupan gizi (AKG) pada anak-anak. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri atas 4 perlakuan. Meliputi K0 (100% tepung terigu : 0% tepung kentang : 0% kacang almond), K1 (50% Tepung terigu : 40% tepung kentang: 10% kacang Almond), K2 (50% Tepung terigu: 35% tepung kentang: 15% Kacang Almond), K3 (50% Tepung terigu: 30% tepung kentang: 20% Kacang Almond). Data dianalisis menggunakan analysis of variances (ANOVA) dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakuan penambahan tepung kentang dan kacang almond berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna, aroma, rasa, dan tekstur. Perlakuan terbaik diperoleh dari perlakuan K2 dengan skor penilaian kesukaan terhadap warna sebesar 4,62 (sangat suka), aroma sebesar 3,98 (suka), rasa sebesar 4,50 (suka) dan tekstur sebesar 4,30 (suka). Perlakuan terbaik memiliki nilai gizi cookies yaitu kadar air sebesar 1,47%, kadar abu 5,12%, kadar protein 3,30%, kadar lemak 14,90% dan kadar karbohidrat 75,21%. Berdasarkan AKG makanan selingan kontribusi energi tertinggi yaitu pada perlakuan formulasi K2 sebesar 4,77%. Produk cookies kentang sudah memenuhi standar mutu SNI terhadap kadar air, kadar abu, kadar lemak dan kadar protein. Kata kunci: cookies ,tepung kentang dan kacang almond

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 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to analyze the effect of the formulations of brown rice flour (Oryza nivara) and red bean flour (Vigna angularis L) on organoleptic assessment, iron content, and proximate values of complementary foods. This study used a completely randomized design (CRD) consisting of five types of treatment, namely the addition of red bean flour (B0 = 0%, B1 10%, B2 = 20%, B3 = 30%, and B4 = 40%). Data were analyzed by the analysis of variance (ANOVA) and then followed with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The treatment with the best organoleptic assessment was the B2 treatment (20% red bean flour addition) with scores of color, aroma, taste, and texture reaching 4.17 (like), 4.13 (like), 3.90 (like), and 3.96 (like), respectively. The B2 treatment contained 11.53% moisture, 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 increasing organoleptic color, aroma, and texture, as well as significantly increased the taste of the brown rice flour-based instant porridge. The organoleptic assessment shows that the product was accepted and favored by panelists. The product 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.ABSTRAK Penelitian 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 PENAMBAHAN SARI WORTEL, PUREE WORTEL DAN TEPUNG WORTEL (Daucus Carota L.)TERHADAP KANDUNGAN GIZI ß-KAROTEN, KADAR SERAT, AKTIVITAS ANTIOKSIDAN DAN ORGANOLEPTIK BISKUIT BERBASIS WORTEL Rahmayanti, Siti; Karimuna, La; Ansarullah, Ansarullah
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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

Substitusi Tepung Labu Kuning (Cucurbita moschata D.) dan Tepung Kacang Merah (Phaseolus Vulgaris L.) terhadap Nilai Organoleptik dan Nilai Gizi pada Cake sebagai Kontribusi untuk Pemenuhan Angka Kecukupan Gizi (AKG) Majido, Rusni; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aims to determine the effect of pumpkin flour substitution and red bean flour on organoleptic characteristics, nutrient content and nutrient contribution cake. This study used a completely randomized design (CRD) consisting of 5 levels of L0 treatment (100% wheat flour: 0% pumpkin flour: 0% red beans), L1 (50% flour: 45% pumpkin flour: 5% beans) red), L2 (50% white flour: 40% pumpkin flour: 10% red bean), L3 (50% white flour: 35% yellow pumpkin flour: 15% red bean), L4 (50% white flour: 30% pumpkin flour: 20% kidney beans). Data were analyzed using analysis of variances (ANOVA). The results showed that the treatment of the addition of pumpkin flour and red bean flour had a very significant effect on organoleptic enhancement in aroma, taste and texture and had a significant effect on organoleptic color. The best treatment was obtained from the L3 treatment with a preference value of color of 3.47 (rather like), aroma of 3.50 (like), taste of 3.81 (like) and texture of 3.52 (like). The best treatment has the nutritional value of cake, namely water content of 32.14%, ash content of 1.53%, protein content of 1.43%, fat content of 45.96% and carbohydrate content of 18.91%. Whereas the RDA in the intermittent food contribution was highest in the L3 treatment by 357.5%. Based on SNI 01-384-1995 quality standards that the product of pumpkin flour cake and red bean flour have met the SNI quality standards on water and ash content.Keyword: pumpkin, kidney beans, RDA, cakeABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung labu kuning dan tepung kacang merah terhadap karakteristik organoleptik, kandungan gizi dan kontibusi zat gizi cake. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri atas 5 taraf perlakuan L0 (100% tepung terigu : 0% tepung labu kuning : 0% kacang merah), L1 (50% tepung terigu : 45% tepung labu kuning : 5% kacang merah), L2 (50% tepumg terigu : 40 % tepung labu kuning : 10% kacang merah), L3 (50% tepung terigu : 35% tepung labu kuning : 15% kacang merah), L4 (50% tepung terigu : 30% tepung labu kuning : 20% kacang merah). Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukan bahwa perlakuan penambahan tepung labu kuning dan tepung kacang merah berpengaruh sangat nyata terhadap peningkatan organoleptik aroma, rasa dan tekstur dan berpengaruh nyata terhadap organoleptik warna. Perlakuan terbaik diperoleh dari perlakuan L3 dengan nilai kesukaan terhadap warna sebesar 3,47(agak suka), aroma sebesar 3,50 (suka), rasa sebesar 3,81 (suka) dan tekstur sebesar 3,52 (suka). Perlakuan terbaik memiliki nilai gizi cake yaitu kadar air sebesar 32,14%, kadar abu 1,53%, kadar protein 1,43%, kadar lemak 45,96% dan kadar karbohidrat 18,91%. Sedangkan AKG pada makanan selingan kontribusi energi tertinggi yaitu pada perlakuan L3 sebesar 357,5%. Berdasarkan standar mutu SNI 01-384-1995 bahwa produk cake tepung labu kuning dan tepung kacang merah telah memenuhi standar mutu SNI pada kadar air dan abu.

KAJIAN PEMBUATAN KUE BARUASA SUBSTITUSI TEPUNG BERAS MERAH WAKAWONDU (Oryza nivara) VARIETAS WAKAWONDU DAN PASTA UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP PENILAIAN ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN Merlianti, Merlianti; Karimuna, La; Ansarullah, Ansarullah
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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

Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera L.) Terhadap Uji Organoleptik dan Nilai Gizi Somay Ikan pada Jajanan Sehat untuk Anak Sari, Mirna; Karimuna, La; Sadimantara, Muhammad Syukri; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): 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.v7i3.26465

ABSTRACTThis study aimed to determine the effect of Moringa leaf (Moringa oleifera L) flour addition on the organoleptic characteristics and nutritional values of fishcakes as healthy snacks for children. This study used a completely randomized design (CRD) with five treatments of Moringa leaf flour substitution, namely S0 (0 g), S1 (3 g), S2 (6 g), S3 (9 g), and S4 (12 g). Data were analyzed 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 results show that the addition of Moringa leaf flour to fishcakes had a very significant effect on increasing the organoleptic test of color, aroma, and taste as well as a significant effect on increasing the organoleptic test of the texture. The organoleptic assessment show that the most preferred product was the S1 formulation (3 g Moringa leaf flour, 97 g tapioca flour, 100 g fish meat) with average preference scores of color, aroma, taste, and texture reaching 3.41 (slightly like), 3.52 (like), 3.32 (slightly like), and 3.25 (slightly like), respectively. The nutritional value of the S1 product shows that it contained 53.68% water, 0.91% ash, 20.46% fat, and 4.60% protein. The fishcakes with the addition of Moringa leaf flour was acceptable (preferred) by the panelists and met the national standard of SNI 01-7756-2013 for water, ash, fat, and protein contents. Keywords: Moringa leaf flour, fish meat, fishcakes.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan tepung daun kelor (Moringa oleifera L) terhadap nilai organoleptik dan nilai gizi, somay ikan pada jajanan sehat untuk anak. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu substitusi tepung daun kelor yaitu (S0 = 0 g, S1 3 g, S2 = 6 g, S3 = 9 g dan S4 = 12 g). Analisis data dilakukan dengan metode analysis of variance (ANOVA) dengan uji lanjut Duncan’s multiple range test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor pada somay ikan yaitu perlakuan S1 (penambahan tepung daun kelor 3 g) berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan berpengaruh nyata terhadap tekstur somay ikan. Berdasarkan penilaian organoleptik terdapat pada formulasi S1 ( tepung daun kelor 3 g, tepung tapioka 97 g, daging ikan 100 g) dengan skor penilaian terhadap uji organoleptik warna sebesar 3,41 (agak suka), aroma sebesar 3,52 (suka), rasa sebesar 3,32 (agak suka), tekstur sebesar 3,25 (agak suka). Nilai gizi pada produk somay ikan terbaik meliputi kadar air sebesar 53,68 %, kadar abu sebesar 0,91 %, kadar lemak sebesar 20,46 %, dan kadar protein sebesar 4,60 %. Berdasarkan hasil penelitian, somay ikan dengan penambahan tepung daun kelor dapat diterima (disukai) oleh panelis telah memenuhi standar SNI 01-7756-2013 untuk kadar air, kadar abu, kadar lemak dan kadar protein.Kata kunci: Tepung Daun Kelor, daging ikan, somay

PENGARUH PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KANDUNGAN ANTIOKSIDAN, NUTRISI DAN ORGANOLEPTIK PADA JUS MENTIMUN SEBAGAI PANGAN FUNGSIONAL Sardin, Sardin; Karimuna, La; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to study the effect of red dragon fruit peel (Hylocereus polyrhizus) addition on the organoleptic assessment, nutritional values, and antioxidant content of cucumber juice products as a functional food. This study used a completely randomized design (CRD) method, which consisted of six treatments G0 (500 g cucumber: 0 g red dragon fruit peel), G1 (500 g cucumber: 5 g red dragon fruit peel), G2 (500 g cucumber: 10 g red dragon fruit peel), G3 (500 g cucumber: 15 g red dragon fruit peel), G4 (500 g cucumber: 20 g red dragon fruit peel), and G5 (500 g cucumber: 25 g red dragon fruit peel). Data were analyzed using analysis of variances (ANOVA). The results show that the addition of red dragon fruit peel had a very significant effect on increasing the organoleptic values of color, aroma, and taste. The highest panelist preference level was obtained in the G4 treatment (500 g cucumber: 20 g red dragon fruit peel) with average scores of color, aroma, and taste reaching 4.69 (very liked), 3.44 (like), and 3.43 (like), respectively. Meanwhile, the lowest treatment was obtained in the G0 treatment (500 g cucumber: 20 g red dragon fruit peel). The G4 treatment had 1.43 cP viscosity, 5.35 pH, and 380.87% antioxidant activity. The cucumber juice product met the national quality standard for juice viscosity. Keyword: Antioxidant activity, cucumber juic, red dragon fruit peel, organoleptic ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh penambahan kulit buah naga merah (Hylocereus polyrhizus) terhadap penilaian organoleptik, nutrisi dan kandungan antioksidan produk jus mentimun sebagai pangan fungsional. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 6 perlakuan G0 (500 g mentimun : kulit buah naga merah 0 g), G1 (500 g mentimun : kulit buah naga 5 g), G2 (500 g mentimun : kulit buah naga merah 10 g), G3 (500 g mentimun : kulit buah naga merah 15 g), G4 (500 g mentimun : kulit buah naga merah 20 g), dan G5 (500 g mentimun : kulit buah naga merah 25 g). Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan kulit buah naga merah berpengaruh sangat nyata terhadap peningkatan nilai organoleptik warna, aroma, dan rasa. Tingkat kesukaan panelis tertinggi di peroleh pada perlakuan G4 (mentimun 500 g : kulit buah naga merah 20 g ) dengan nilai untuk warna 4,69 (sangat suka), aroma 3,44 (suka), dan rasa 3,43 (suka) sedangkan perlakuan terendah di peroleh pada perlakuan G0 (mentimun 500 g : kulit buah naga merah 20 g ). Serta analisis viskositas 1,43 cP, pH 5,35, dan analsis aktivitas antioksidan 380,87%. Berdasarkan standar mutu SNI jus bahwa produk jus mentimun sudah memenuhi standar mutu SNI untuk viskositas (kekentalan) jus. Kata kunci: Aktivitas antioksidan, buah mentimun, kulit buah naga merah, organoleptik

Pengaruh Substitusi Serbuk Daun Kelor (Moringa oleifera L.) Pada Pembuatan Nugget Ayam Terhadap Penilaian Organoleptik dan Nilai Gizi Ayu, Dita Puspita; Karimuna, La; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to analyze the effect of Moringa leaf flour substitution on the organoleptic characteristic and the nutritional values of chicken nuggets. This study used a one-factor completely randomized design (CRD) with four levels of treatment, namely S0 (100% corn starch: 0% Moringa leaf flour), S1 (90% corn starch: 10% Moringa leaf flour), S2 (80% corn starch: 20% Moringa leaf flour), and S3 (70% corn starch: 30% Moringa leaf flour). The organoleptic assessment and nutritional content were analyzed using analysis of variance (ANOVA) and if it had a significant effect on the observed variables, then continued with Duncan’s multiple range test (DMRT) at 95% confidence level (α=0.05). Moringa leaf powder substitution showed a very significant effect (p <0.05) on organoleptic tests of color, aroma, taste, and texture. The results show that the product with the highest organoleptic assessment was the S3 treatment (70% corn starch: 30% Moringa leaf flour) with preference rating scores for color, aroma, taste, and texture reaching 3.60 (like), 3.44 (like), 3.58 (like), and 3.43 (like), respectively. The analysis of nutritional values show that the S3 product contained 37,023% moisture, 7,053% ash, 12,772% fat, 29,571% protein, 8,801% carbohydrate, and 14.55% iron. The moisture and carbohydrate contents of the chicken nuggets product did not meet the national standard but the organoleptic assessment shows that it was accepted (preferred) by panelists. Keywords: Chicken nuggets, Moringa leaf flour ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh subtitusi tepung daun kelor pada pembuatan nugget ayam terhadap uji organoleptik dan nilai gizi produk. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 taraf perlakuan, yaitu S0 (Tepung Maizena 100% : Serbuk Daun Kelor 0%), S1 (Tepung Maizena 90% : Serbuk Daun Kelor 10%), S2 (Tepung Maizena 80% : Serbuk Daun Kelor 20%), S3 (Tepung Maizena 70% : Serbuk Daun Kelor 30%). Analisis data dalam penelitian diperoleh dari hasil penelitian organoleptik dan kandungan gizi. Data dianalisis dengan menggunakan sidik ragam Analisis of Variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf keprcayaan 95% (α=0,05). Subtitusi serbuk daun kelor menunjukkan pengaruh yang sangat nyata (p <0,05) pada uji organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian nugget ayam terpilih berdasarkan uji organoleptik adalah perlakuan S3 (Tepung Maizena 70% : Serbuk Daun Kelor 30%). Dengan skor penilaian kesukaan terhadap warna sebesar 3,60 (suka), aroma 3,44 (suka), rasa 3,58 (suka), tekstur 3,43 (suka) serta analisis kandungan nilaii gizi meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar zat besi, dengan nilai berturut-turut 37,023 %, 7,053 %, 12,772 %, 29,571 %, 8,801 %, 14,55%. Berdasarkan hasil penelitian kandungan nilai gizi nugget ayam pada komponen kadar air dan karbohidrat belum memenuhi SNI namun berdasarkan penilaian organoleptik dapat diterima (disukai) panelis.Kata Kunci: Nugget Ayam, Serbuk Daun Kelor

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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