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All Journal Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat J-PEN Borneo : Jurnal Ilmu Pertanian
Siti Fatima
Sekolah Tinggi Ilmu Pertanian (STIP) Mujahidin, Tolitoli
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Social Sciences

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Journal : J-PEN Borneo : Jurnal Ilmu Pertanian

 1 
TINGKAT KESUKAAN PANELIS TERHADAP BROWNIES KUKUS PADA BERBAGAI FORMULASI TEPUNG AMPAS KELAPA masriani masriani; Siti Fatima
J-PEN Borneo : Jurnal Ilmu Pertanian Vol 3, No 1 (2020)
Publisher : FAKULTAS PERTANIAN UNIVERSITAS BORNEO TARAKAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/jpen.v3i1.1567

Abstract

ABSTRACTCoconut pulp as a by-product of cooking oil processing can be further processed into coconut flour which is richin fiber so that it can be substituted in the processing of various food products. This study aims to find out thelevelof panelists preference for steamed brownies in various coconut pulp flour formulations. This study uses acompletely randomized design (CRD), with 5 treatments. Each treatment contained 3 replications so that the totaltreatment was 15 treatments. Based on the results of the study it can be concluded that the results of organoleptictesting of coconut pulp and 55%: 50% flour formulation formulations are still preferred by panelists. The valueof the color preference level is (4.82), aroma (4.76), taste (4.87), texture (4.71).Keywords: Coconut pulp flour, steamed browniesABSTRAKAmpas kelapa sebagai hasil samping pengolahan minyak goreng dapat diolah lebih lanjut menjadi tepung kelapayang kaya kandungan serat sehingga dapat disubtitusi pada pengolahan berbagai produk pangan. Penelitian inibertujuan untuk mengetahui tingkat kesukaan panelis terhadap brownies kukus pada berbagai formulasi tepungampas kelapa . Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan 5 perlakuan. Setiapperlakuan diulang sebanyak 3 ulangan sehingga total perlakuan adalah 15 perlakuan. Berdasarkan hasil penelitiandapat disimpulkan bahwa hasil pengujian organoleptik formulasi tepung ampas kelapa dan tepung terigu 55% :50% masih disukai oleh panelis. Nilai tingkat kesukaan warna yaitu (4.82), aroma (4.76), rasa (4.87), tekstur(4.71).Kata kunci: Tepung ampas kelapa, brownies kukus
LAMA PENYIMPANAN MUTU ORGANOLEPTIK FRESH CUT WORTEL SEGAR (Daucus Carota. L) siti fatimah; Masriani Masriani
J-PEN Borneo : Jurnal Ilmu Pertanian Vol 2, No 2 (2019)
Publisher : FAKULTAS PERTANIAN UNIVERSITAS BORNEO TARAKAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/jpen.v2i3.1563

Abstract

ABSTRACT This study aims to determine the response to organoleptic tests in several samples of Fresh Carrot Cut. This studyused a Completely Randomized Design (CRD). Each treatment had 3 replications so that the total treatment was24 treatments. Based on the results of the study it can be concluded that the longer the storage, the weight lossvalue is higher, while the value of texture, color, aroma and overall appearance decreases. The storage time forthe 6th day was still favored by the panelists on the color, aroma and appearance of the whole fresh carrot sliceswith a weight loss of 7.45%.Keywords: Organoleptic Test, Fresh Carrot CutABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap kualitas wortel segar denganuji organoleptik pada Wortel Cut segar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan 8unit perawatan. Setiap perlakuan mengandung 3 ulangan sehingga total perawatan adalah 24 perawatan.Berdasarkan hasil penelitian dapat disimpulkan bahwa semakin lama penyimpanan semakin tinggi nilai penurunanberat badan, sedangkan nilai tekstur, warna, aroma dan penampilan keseluruhan menurun. Waktu penyimpananhari ke-6 masih lebih disukai oleh panelis pada warna, aroma dan penampilan keseluruhan irisan wortel segardengan penurunan berat badan 7,45%.Kata Kunci  :  Uji Organoleptik, Fresh Cut Wortel
Co-Authors Abdullah Ende, Sjarifuddin Fajar Syadik Henrik Henrik Idrus Masriani masriani masriani Nora Idiawati Nur Hikmah Nurmala - Salawati Salawati Suriani Tony Yanti Sasmita