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SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI BANGGAI (Dioscorea spp) TERHADAP MUTU ORGANOLEPTIK BISKUIT Fitriani Basrin; Tomotius Babe
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

This study aims to determine the effect of substitution of wheat flour with proud cassava flour (dioscorea spp) on organoleptic quality of biscuits. The treatment design in the substitution study of wheat flour with proud yam flour (dioscorea spp) on the quality of organoleptic biscuits is: P0 (400 grams wheat of flour), P1 (100 grams of Banggai yam flour + 300 grams of wheat flour), P2 (200 grams of Banggai yam flour + 200 grams of wheat flour), P3 (300 grams of Banggai yam flour + 100 grams of wheat flour), and P4 (400 grams of Banggai yam flour). The experimental design used was Randomized Block Design (CRD) with 5 treatments and 4 replications. The organoleptic test results that included the most preferred taste, color, texture, and aroma were P1 biscuits (100 grams of Banggai yam flour + 300 grams of wheat flour) with an average value of 5.02 (rather like), color 4.56 (normal / neutral) , texture 4.86 (normal / neutral), and aroma 4.57 (normal / neutral).

PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG SUKUN (Artocarpus altilis) TERHADAP MUTU KIMIA KUE SEMPRONG Fitriani Basrin
Jurnal Pengolahan Pangan Vol 5 No 1 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i1.31

Breadfruit (Artocarpus altilis) is one of the main fruit producing plants of the Moraceae family. This plant has long been cultivated by the people of Indonesia and even in several countries in the Pacific region such as Fiji, Tahiti, the Samoan Islands, and Hawaii, breadfruit has been used as a traditional staple food. The consumption of breadfruit is generally still limited as a snack and a vegetable and as an alternative food source, breadfruit is proven to have a high nutritional content. The purpose of this study was to determine the effect of substitution of wheat flour with breadfruit (Artocarpus altilis) on the chemical quality of semprong cake or egg roll. The treatment design in this research on the substitution of wheat flour with breadfruit flour (Artocarpus altilis) on the chemical quality of semprong cakes, namely: P0 (100 grams of wheat flour), P1 (75 grams of wheat flour + 25 grams of breadfruit flour), P2 (50 grams of wheat flour + 50 grams of breadfruit flour), P3 (75 grams of wheat flour + 25 grams of breadfruit flour), and P4 (100 grams of breadfruit flour). The experimental design used was a randomized randomized design (CRD) with 5 treatments and 4 replications. The results of the proximate analysis test included moisture, ash, fat, protein and carbohydrate content, with an average value of 3.50% water content, 1.07% ash content, 26.97% fat content, 4.21% protein content, and 63.88% carbohydrate content.

ANALISIS PENERIMAAN KONSUMEN MORINGA BISCUIT (BISKUIT KELOR) DIPERKAYA TEPUNG DAUN KELOR (Moringa oleifera) Yuanita Indriasari; Fitriani Basrin; Miming Berlian Hi. B. Salam
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 26, No 3 (2019)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.882 KB)

Daun kelor banyak dimanfaatkan menjadi pengkaya nutrisi pada berbagai produk pangan, akan tetapi penggunaannya masih belum optimal karena rasa pahit dan aroma langu daun kelor. Hal ini disebabkan tingginya kadar saponin pada daun kelor. Untuk itu telah dilakukan penelitian yang bertujuan menurunkan kadar saponin sehingga diperoleh tepung daun kelor dengan kadar saponin sebesar 0,79%; protein 28,705%; vitamin C 90,77 mg/100 g dan vitamin A 3590 μg/100 g. Selanjutnya untuk mengetahui pengaruhnya pada produk pangan maka tepung daun kelor hasil penelitian ini (sampel T1W1P1) difortifikasi ke produk biskuit untuk mengetahui tingkat penerimaan konsumen terhadap tepung ini. Analisis daya terima produk biskuit ini dilakukan dengan cara 3 metode yaitu metode uji tingkat kepentingan konsumen terhadap atribut (uji nilai importance to customer ), metode uji pembedaan (triangle test) untuk seleksi panelis dan uji deskriptif (uji scoring) untuk pengujian pengaruh penambahan tepung ekstrak daun kelor terhadap organoleptik biskuit. Penilaian dilakukan terhadap empat parameter yaitu warna, aroma, tekstur, dan rasa. Hasil penelitian menunjukkan bahwa sampel biskuit BK5 (tepung terigu 95%, tepung daun kelor 5%) dengan nilai masing-masing atribut yaitu Rasa = 4,20 (enak), warna = 3,84 (sesuai kontrol), aroma = 3,84 (tidak langu) dan tekstur = 4,16 (renyah). Hal ini berarti kadar saponin pada tepung daun kelor yang dapat diterima panelis sebesar 3,95 gr. Kata Kunci: Analisis Organoleptik, Biskuit, dan Daun Kelor,

Soaking Salt Solution Increases Moisture Content, Ash Content, Starch Content, Decreases Solubility and Swelling Power Of Banggai Yam Flour Ramadhani - Chaniago; Darni Lamusu; Fitriani Basrin
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 1 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i1.5549

Purpose: This study aims to investigate the effect of salt solution (NaCl) soaking on yam, focusing on food safety, organoleptic quality, and changes in chemical composition during the soaking process. Methodology: The method used was a factorial Complete Random Design with the following treatments: P0 = no treatment; P1 = soaking in 10 g/liter salt solution; P2 = soaking in 30 g/liter salt solution; P3 = soaking in 50 g/liter salt solution. Each treatment was repeated three times, resulting in 12 observation units. Results: The results indicated that higher salt solution concentrations led to increased water, ash, and starch content, while the solubility and swelling power of yam flour decreased. Findings: The study found that salt soaking positively affects the preservation and quality of yam by inhibiting pathogenic microorganisms and slowing down tuber rot. The increased concentration of salt solution was directly proportional to the increase in water, ash, and starch content. Novelty: This research provides new insights into the effects of salt soaking on yam, particularly on its chemical composition and potential benefits for food preservation. Originality: The study offers a detailed analysis of how different concentrations of salt solutions affect the quality and chemical properties of yam, contributing to the understanding of its implications for food safety and health. Conclusions: Soaking yams in higher concentrations of salt solution enhances their preservation by increasing water, ash, and starch content, while reducing solubility and swelling power. Paper Type: Empirical Research Paper Keywords: Flour; Salt; Soaking; Yam Banggai

Analisis Kelayakan Kimiawi dan Organoleptik Produk Tortilla Ubi Jalar Ungu (Ipomoea batatas L) Fitriani Basrin; Miming Berlian; Yuanita Indriasari; Ramadhani Chaniago
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 28 No 2 (2021): Agustus
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agrolandnasional.v28i2.708

Untuk meningkatkan nilai gizinya, tortilla dapat difortifikasi dengan cara menggunakan bahan baku bernutrisi tinggi seperti ubi jalar ungu (Ipomoea batatas L), yang memiliki kandungan antosianin tinggi sehingga sangat berpotensi sebagai sumber antioksidan. Penggunaan ubi jalar ungu sebagai bahan baku tortilla tentu akan mengubah kualitas kimiawi dan organoleptiknya, karena ubi jalar ungu memiliki kandungan nutrisi terutama antosianin sehingga memiliki warna, tekstur dan aroma khas yang akan mempengaruhi kimiawi dan organoleptik dari tortilla. Untuk itu perlu dilakukan penelitian yang bertujuan mengetahui pengaruh penambahan ubi jalar ungu terhadap kualitas kimiawi (kadar air, total gula, kadar antosianin, aktivitas antioksidan) serta sejauh mana penerimaan konsumen akan produk tortilla ini secara organoleptik. Penelitian ini didesain menggunakan Rancangan Acak Lengkap (RAL) dengan 1 (satu) faktor perlakuan yaitu rasio komposisi ubi jalar ungu dan ubi kayu yaitu T1 (1:5); T2 (2:4); T3 (3:3); T4 (4:2); T5 (5:1); dan T6 (6:0). Setiap perlakuan akan diulang sebanyak 4 kali sehingga diperoleh 24 satuan percobaan. Tortilla hasil percobaan selanjutnya diuji kimiawinya dan tingkat penerimaannya secara organoleptik menggunakan uji hedonik terhadap 25 orang panelis tidak terlatih yang dipilih secara random/acak. Parameter uji yang diamati yaitu rasa, warna, aroma dan tekstur. Hasil penelitian menunjukkan bahwa rasio konsentrasi ubi jalar ungu dan ubi kayu yang paling mempengaruhi adalah perlakuan T5 (5 : 1), dengan nilai masing-masing parameter uji yaitu kadar air 5,63%, total gula 1,077%, antosianin 19,63 mg/100 g, aktivitas antioksidan 155,66 µg/ml, rasa (3,52), warna (4,22), aroma (4,31) dan tekstur (3,79).

Analisis Penerimaan Konsumen Moringa Biscuit (Biskuit Kelor) Diperkaya Tepung Daun Kelor (Moringa oleifera) Yuanita Indriasari; Fitriani Basrin; Miming Berlian Hi. B. Salam
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 26 No 3 (2019): Desember
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agrolandnasional.v26i3.996

Daun kelor banyak dimanfaatkan menjadi pengkaya nutrisi pada berbagai produk pangan, akan tetapi penggunaannya masih belum optimal karena rasa pahit dan aroma langu daun kelor. Hal ini disebabkan tingginya kadar saponin pada daun kelor. Untuk itu telah dilakukan penelitian yang bertujuan menurunkan kadar saponin sehingga diperoleh tepung daun kelor dengan kadar saponin sebesar 0,79%; protein 28,705%; vitamin C 90,77 mg/100 g dan vitamin A 3590 μg/100 g. Selanjutnya untuk mengetahui pengaruhnya pada produk pangan maka tepung daun kelor hasil penelitian ini (sampel T1W1P1) difortifikasi ke produk biskuit untuk mengetahui tingkat penerimaan konsumen terhadap tepung ini. Analisis daya terima produk biskuit ini dilakukan dengan cara 3 metode yaitu metode uji tingkat kepentingan konsumen terhadap atribut (uji nilai importance to customer ), metode uji pembedaan (triangle test) untuk seleksi panelis dan uji deskriptif (uji scoring) untuk pengujian pengaruh penambahan tepung ekstrak daun kelor terhadap organoleptik biskuit. Penilaian dilakukan terhadap empat parameter yaitu warna, aroma, tekstur, dan rasa. Hasil penelitian menunjukkan bahwa sampel biskuit BK5 (tepung terigu 95%, tepung daun kelor 5%) dengan nilai masing-masing atribut yaitu Rasa = 4,20 (enak), warna = 3,84 (sesuai kontrol), aroma = 3,84 (tidak langu) dan tekstur = 4,16 (renyah). Hal ini berarti kadar saponin pada tepung daun kelor yang dapat diterima panelis sebesar 3,95 gr.

ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF TORTILLA PURPLE SWEET POTATO (Ipomoea batatas L) Fitriani Basrin; Miming Berlian; Yuanita Indriasari; Ramadhani Chaniago
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 8 No 2 (2021): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v8i2.692

Purple sweet potato is a source of anthocyanins that function as antioxidants, antimutagenic, and anti-carcinogenic so that it has the potential to be processed into various functional food products. The stability of anthocyanin levels in the product is greatly influenced by temperature during processing, where the use of high temperatures will damage and reduce anthocyanin levels. This research was conducted to determine the effect of processing and combination of raw materials on anthocyanin levels and antioxidant activity of tortilla products made from a combination of purple sweet potato (Ipomoea batatas L) and cassava. The research design used a completely randomized design, with the object of research being tortillas made from purple sweet potato obtained from Palolo District, Sigi Regency, Central Sulawesi Province, combined with cassava obtained from the local market in Palu City, Central Sulawesi Province. The results showed that the anthocyanin levels of tortilla products varied from 5% (P1) to 19.63% (P5). There was a very significant decrease in anthocyanin levels around 68.26 - 91.91%. The amount of antioxidant activity was measured by IC50, wherefrom the research it was known that the IC50 value of tortilla products ranged from 242.68 to 155.66 µg / ml which indicated that the antioxidant activity of tortilla products was weak and even almost inactive. Based on the results of the study, it is indicated that the processing of purple sweet potatoes into tortillas is not appropriate because the processing is predominantly using high temperatures so that it can damage the anthocyanin content and reduce antioxidant activity.

Perendaman Buah Margove Pedada (Sonneratia Caseolaris) dalam Pembuatan Permen Jelly Illy, Wirahayu; Chaniago, Ramadhani; Wijayanti, Dwi; Basrin, Fitriani
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22785

The pedada type of mangrove fruit grows and develops a lot in coastal areas and has the potential to become processed food such as jelly candy because it contains sufficient fiber and vitamin C, but has a sour taste, unattractive physical properties such as color and texture, so it is necessary to improve the quality. his physique. This research aims to determine the immersion of the physical quality of pedada fruit jelly candy. This research used a Completely Randomized Design (CRD) with factorial, namely type of immersion (A): salt water, sugar water, whiting water and soaking time (L): 5 hours, 10 hours, 15 hours with 9 treatment combinations. The research variables are organoleptic tests for color, taste, aroma and texture. The results showed that the panelists preferred pedada fruit jelly candy soaked in sugar solution for 15 hours.

STUDI HEMATOLOGI IKAN NILA (Oreochromis niloticus) DI DANAU TOGA DESA BETENGON KECAMATAN DONDO KABUPATEN TOLITOLI Aliyas Aliyas; Darmawati Darmawati; Dewi; Fitriani Basrin
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.516

Hematological examination can be used as a way to help diagnose diseases in fish effectively and quickly. Therefore, a study of the blood picture, in this case the profile of several hematological parameters in tilapia (Oreochromis niloticus), needs to be done by observing the picture of red blood cells (erythrocytes), and white blood cells (leukocytes). Fish blood sampling was carried out at Lake Toga, Betengon Village, Dondo District, Tolitoli Regency. Analysis of total erythrocyte and total leukocyte analysis was carried out at UPT Puskesmas Managaisaki Tolitoli. The results obtained in this study are observations of blood images including red blood cells (erythrocytes) and white blood cells (leukocytes) in Lake Toga, Betengon Village. As for the results of observations on the blood picture of tilapia (Oreochromis niloticus) it is known that the average total erythrocytes and leukocytes in Lake Toga, Betengon Village shows a normal range with a total of 2,170,000 cells/mm3 for red blood cells and 35,850 cells/mm3 for white blood cells. Based on these results, it can be concluded that the tilapia in Lake Toga, Betengon Village, shows a picture of healthy blood. Keywords: Oreochromis niloticus, erythrocytes, leukocytes

PEMBERDAYAAN MASYARAKAT MELALUI PELATIHAN PEMBUATAN VIRGIN COCONUT OIL (VCO) BAGI IBU RUMAH TANGGA (IRT) RT 004 RW 004 KELURAHAN LERE KECAMATAN PALU BARAT If'all; Sayani; Asrawaty; Basrin, Fitriani
Jurnal Abditani Vol. 8 No. 1 (2025): April
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v8i1.402

Program pengabdian masyarakat ini bertujuan untuk memberdayakan ibu rumah tangga (IRT) di RT 004 RW 004 Kelurahan Lere, Kecamatan Palu Barat melalui pelatihan pembuatan Virgin Coconut Oil (VCO) sebagai upaya peningkatan keterampilan dan ekonomi berbasis sumber daya lokal. Permasalahan utama yang dihadapi oleh mitra meliputi kurangnya pengetahuan dan keterampilan dalam produksi VCO, keterbatasan akses terhadap teknologi dan modal usaha, serta minimnya strategi pemasaran dan pemahaman standar mutu. Metode yang digunakan dalam kegiatan ini meliputi sosialisasi, pelatihan teknis, praktik langsung, serta pendampingan usaha. Pelatihan mencakup seluruh tahapan produksi VCO, mulai dari pemilihan bahan baku, teknik ekstraksi, penyaringan, hingga pengemasan yang sesuai standar mutu. Selain itu, peserta juga diberikan wawasan mengenai strategi pemasaran dan legalitas usaha guna meningkatkan daya saing produk di pasar lokal. Hasil dari program ini menunjukkan bahwa peserta mengalami peningkatan pemahaman dan keterampilan dalam pembuatan VCO, dengan tingkat keberhasilan sebesar 75% dalam mempraktikkan proses produksi secara mandiri. Beberapa peserta telah memulai produksi rumahan dan menunjukkan minat untuk membentuk kelompok usaha bersama. Untuk keberlanjutan program, disarankan adanya pendampingan lanjutan, akses terhadap modal usaha, serta upaya sertifikasi produk agar VCO yang dihasilkan memiliki nilai jual yang lebih tinggi

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