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Yuni Selvianti Sari
Politeknik Negeri Pontianak, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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KARAKTERISTIK SENSORIS DAN KIMIA ABON JAMUR LIAR (Volvariella volvacea) PADA TANDAN BUAH KOSONG KELAPA SAWIT DENGAN PENAMBAHAN SANTAN KELAPA Ahmad Mustangin; Yuni Selvianti Sari; I Gede Arie Mahendra Putra; Chintia Agrefina Brilian; Warastra Nur Annisa; Naomi Jayaputri; Muhammad Eriansyah Al Hakim; Putu Ayu Pranita Astuti
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 4 (2026): 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: 10.63071/7pe6yq71

Abstract

Jamur liar (Volvariella volvacea) berpotensi dikembangkan menjadi produk pangan nabati bernilai tambah karena memiliki kandungan gizi dan dapat diperoleh dari tandan kosong kelapa sawit. Pemanfaatan jamur liar sebagai bahan baku abon dengan penambahan santan kelapa dapat menjadi salah satu alternatif diversifikasi produk pangan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi santan kelapa terhadap karakteristik sensoris dan kimia abon jamur liar. Penelitian menggunakan Rancangan Acak Lengkap dengan tiga taraf konsentrasi santan kelapa, yaitu 10%, 20%, dan 30%, dengan lima kali ulangan. Parameter yang diamati meliputi karakteristik sensoris berupa warna, aroma, tekstur, rasa, dan penerimaan keseluruhan, serta kadar air, kadar abu, kadar protein, kadar lemak, dan kadar serat kasar. Data dianalisis untuk mengetahui pengaruh perlakuan terhadap parameter yang diamati. Hasil penelitian menunjukkan bahwa konsentrasi santan kelapa berpengaruh nyata terhadap karakteristik sensoris, kadar air, kadar abu, kadar protein, dan kadar lemak, tetapi tidak berpengaruh nyata terhadap kadar serat kasar. Penambahan santan kelapa sebanyak 20% menghasilkan tingkat kesukaan tertinggi pada seluruh atribut sensoris, dengan kadar air 6,81%, kadar abu 6,20%, kadar protein 16,61%, kadar lemak 30,50%, dan kadar serat kasar 5,47%. Penambahan santan kelapa sebanyak 20% merupakan formulasi terbaik untuk menghasilkan abon jamur liar dengan karakteristik sensoris yang paling disukai dan karakteristik kimia sesuai hasil penelitian. 
Characteristics and Business Feasibility of Fresh Noodles Product from Sweet Potato Flour with Moringa Leaves Sethyo Vieni Sari; Mia Angela Safitri; Yulius Beni; Yuni Selvianti Sari
Justek : Jurnal Sains dan Teknologi Vol 9, No 3 (2026): September
Publisher : Unversitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/justek.v9i3.41279

Abstract

Moringa leaves added to fresh noodles made from sweet potato flour significantly increase nutritional content and improve the texture and flavor of the noodles, thereby enhancing their market value. This study aims to determine the best treatment combination for producing wet noodles made from white sweet potato flour with the addition of moringa leaf puree, analyze the organoleptic characteristics of the resulting wet noodles, as well as their chemical characteristics, particularly ash content and this study aims to assess the financial feasibility. The method used was an experiment varying the composition of moringa leaves (25 grams; 37,5 grams; and 50 grams) on organoleptic characteristics and ash content, along with a business feasibility evaluation conducted through financial analysis. The results showed that F3 (50 g moringa leaf puree) was the best formulation, with 1,19% ash content and 94% yield, meeting the SNI 01-2987-1992 standard. Moringa leaf puree significantly affected color, taste, and aroma (p<0,05), but not texture. Financial analysis showed a profit margin of 82%, B/C ratio of 5,43, payback period of 2,8 years, and break-even selling price of Rp2.764 per package, indicating that the product is economically feasible for small and medium-scale production.
Co-Authors Ahmad Mustangin Chintia Agrefina Brilian Danie Indra Yama Fachri, Muhammad Julyan I Gede Arie Mahendra Putra Iwan Rusiardy Ledy Purwandani Marselus Hendro Melly Harya Kurniatillah Mia Angela Safitri Muhammad Eriansyah Al Hakim Naomi Jayaputri Nurhana, Zita Purwandani, Ledy Putu Ayu Pranita Astuti RADIANSAH, DODY Sethyo Vieni Sari Tika Haryanti Vika Yudistina Warastra Nur Annisa Yulius Beni