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All Journal JURNAL ILMIAH PLATAX KURVA S JURNAL MAHASISWA Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Mutiara Medika: Jurnal Kedokteran dan Kesehatan Jurnal Sains dan Teknologi Pangan JISPO (Jurnal Ilmu Sosial dan Ilmu Politik) RETORIKA: Jurnal Bahasa, Sastra, dan Pengajarannya Jurnal Fish Protech Jurnal Chemurgy Jurnal Peternakan (Jurnal of Animal Science) Techno-Fish Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat EKUITAS (Jurnal Ekonomi dan Keuangan) Yustisia Merdeka : Jurnal Ilmiah Hukum JIKAP PGSD: Jurnal Ilmiah Ilmu Kependidikan Ensiklopedia Social Review Pedagogiana - Jurnal Pendidikan Dasar Jurnal Onoma: Pendidikan, Bahasa, dan Sastra Jurnal Keperawatan (JKEP) Jurnal Kesehatan Panrita Husada Jurnal Bébasan Jurnal Ners Widya Husada Jurnal Pengabdian kepada Masyarakat Nusantara Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian MAHESA : Malahayati Health Student Journal Jurnal Pengabdian Perikanan Indonesia Edible : Jedb FOCUS: Journal of Social Studies GOVERNANCE: Jurnal Ilmiah Kajian Politik Lokal dan Pembangunan LANGUAGE: Jurnal Inovasi Pendidikan Bahasa dan Sastra Widya Publika Nuances of Indonesian Language Almufi Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Jurnal Agricultural Biosystem Engineering LEBAH JOURNAL OF CHEMICAL NATURAL RESOURCES (JCNaR) JMLS: Journal of Medical Laboratory and Science Teknologi Sipil : Jurnal Ilmu Pengetahuan dan Teknologi Jurnal Salamata Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Lanskap Politik AL-SULTHANIYAH POMA JURNAL Strata Social and Humanities Studies At-Tajdid: Journal of Islamic Studies Welfare State Jurnal Hukum Research and Innovation in Applied Linguistics MADIKA: Jurnal Politik dan Governance Jurnal Penelitian Pendidikan Indonesia Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Indonesian Journal of Community Empowerment Bakti Hayati Jurnal Suara Politik Journal of Fisheries & Marine Jurnal Akademika Kimia Jurnal Ragam Pengabdian Jurnal Manajemen dan Bisnis (J-Mabis) JARI : Jurnal Akuakultur Rawa Indonesia SEMINAR TEKNOLOGI MAJALENGKA (STIMA)

Tamrin Tamrin

UNTAG Samarinda

Author-ID : 400808

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PENGARUH PENAMBAHAN COCOA BUTTER SUBSTITUTE (CBS) DAN VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN ANTIOKSIDAN PRODUK COKELAT COMPOUND Nur M, Wa Ode Dewiyanti; Tamrin, Tamrin; asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of cocoa butter substitute (CBS) and virgin coconut oil (VCO) addition on the organoleptic characteristics and antioxidant activity of chocolate compounds. This study used a completely randomized design (CRD) using the formulation of cocoa butter substitute and virgin coconut oil (95:5), (90:10), (85:15), (80:20). The results show that the formulation of cocoa butter substitute and virgin coconut oil had a very significant effect (P<0.01) on the organoleptic characteristics of color, aroma, taste, and texture. Compound chocolate based on the highest organoleptic rating was found in the D1 formulation (95% cocoa butter substitute and 5% virgin coconut oil) with average scores of color, aroma, taste, and texture reached 4.02 (like), 3.65 (like), 4.22 (like), and 4.20 (like), respectively. The highest antioxidant activity test was obtained in the D2 treatment (90% cocoa butter substitute and 10% virgin coconut oil) with 91.41 ppm (150 ppm concentration). The D2 product antioxidant activity test had the best IC50 value of 55.42 ppm (very strong). The results show that compound chocolate products with the addition of cocoa butter substitute and virgin coconut oil were preferred by the panelists and had very strong antioxidant activity. The compound chocolate products in this study met the national standards.Keywords: chocolate compound, cocoa butter substitute, virgin coconut oil.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan cocoa butter substitute (CBS) dan virgin coconut oil (VCO) terhadap karakteristik organoleptik serta aktivitas antioksidan cokelat compound. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi cocoa butter substitute dan virgin coconut oil (95:5), (90:10), (85:15), (80:20). Hasil penelitian menunjukkan bahwa formulasi cocoa butter substitute dan virgin coconut oil berpengaruh sangat nyata (P<0,01) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Cokelat compound berdasarkan penilaian organoleptik tertinggi terdapat pada formulasi D1 (95% cocoa butter substitute dan 5% virgin coconut oil) dengan skor penilaian terhadap karakteristik organoleptik warna 4,02 (suka), aroma 3,65 (suka), rasa 4,22 (suka) dan tekstur 4,20(suka). Uji aktivitas antioksidan tertinggi pada perlakuan D2 (90% cocoa butter substitute dan 10% virgin coconut oil) sebesar 91,41 ppm (kosentrasi 150 ppm) dan Uji aktivitas antioksidan Cokelat compound D2 memiliki nilai IC50 terbaik yaitu sebesar 55,42 ppm (sangat kuat). Berdasarkan hasil penelitian produk cokelat compound dengan penambahan cocoa butter substitute dan virgin coconut oil dapat diterima (disukai) oleh panelis dan memiliki aktivitas antioksidan yang tergolong sangat kuat. Berdasarkan hasil penelitian produk cokelat compound telah memenuhi standar SNI.Kata kunci: Cokelat compound, cocoa butter substitute, virgin coconut oil.

ANALISIS KADAR POLIFENOL DAN AKTIVITAS ANTIOKSIDAN YANG TERDAPAT PADA EKSTRAK BUAH : STUDI KEPUSTAKAAN Febriana, Elma; Tamrin, Tamrin; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTPolyphenols are one of the largest categories of phytochemicals and are the most widely distributed among various types of plants and fruits. Polyphenols can also inhibit, prevent, and reduce oxidation by free radicals, which are good for health. Analysis of polyphenol content starts from the sample preparation process which includes the extraction of solid and liquid samples. The types of solvents commonly used for extraction are ethanol, methanol, and acetone. Furthermore, the analysis of polyphenol levels uses the Folin-Ciocalteau analysis method. The results of the review show that ripe bisbul fruit extract (Diospyros blancoi A. DC.) which was extracted using ethanol as a solvent had the highest polyphenol content and yield of several fruit extracts reported in this review. Meanwhile, the extract of green grapes (Vitis vinifera Linn. Var. Chinsiang) which was extracted using ethanol as a solvent had the lowest levels and yields of polyphenols. The highest antioxidant activity was shown by samples of red dragon fruit extract (Hylocereus polyrhizus (f.a.c weber) britton & rose). Meanwhile, the lowest antioxidant activity was shown by samples of Watermelon (Citrullus lanatus) fruit extract.Keywords: Pholyphenol, Extracts, Solvents, Folin CiocalteauABSTRAKPolifenol adalah salah satu kategori terbesar dari fitokimia yang paling banyak penyebarannya diantara berbagai jenis tanaman dan buah-buahan. Polifenol juga dapat menghambat, mencegah, mengurangi oksidasi oleh radikal bebas sehingga baik untuk kesehatan. Analisis kadar polifenol dimulai dari proses preparasi sampel yang meliputi ekstrasi sampel padat dan ekstraksi sampel cair. Jenis pelarut yang umum digunakan saat pengekstrakan yaitu etanol, metanol, dan aseton. Selanjutnya analisis kadar polifenol menggunakan metode analisis folin ciocalteau. Hasil review menunjukkan Ekstrak buah bisbul matang (Diospyros blancoi A. DC.) yang diekstrak menggunakan pelarut etanol memiliki kadar dan rendemen polifenol yang tertinggi dari beberapa ekstrak buah yang dilaporkan dalam review ini. Sedangkan ekstrak buah anggur hijau (Vitis vinifera Linn. Var. Chinsiang) yang diekstrak menggunakan pelarut etanol memiliki kadar dan rendemen polifenol yang terendah. Aktivitas antioksidan yang tertinggi ditunjukkan oleh sampel ekstrak buah naga Merah (Hylocereus polyrhizus (f.a.c weber) britton & rose) dibandingkan sampel lain dalam review ini. Sedangkan aktivitas antioksidan yang terendah ditunjukkan oleh sampel ekstrak buah Semangka (Citrullus lanatus) dibandingkan sampel lain dalam review ini.Kata kunci: Polifenol, ekstraksi, pelarut, folin ciocalteau

PENGARUH PENAMBAHAN KACANG HIJAU (Vigna Radiata) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN ANTIOKSIDAN SARI BIJI NANGKA (Artocarpus Heterophyllus) SEBAGAI MINUMAN FUNGSIONAL Nurlin, Nurlin; Tamrin, Tamrin; asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to study the effect of adding mung bean juice to organoleptic, nutritional value, and antioxidant activity of jackfruit seed extract drink. This study used a completely randomized design (CRD) consisting of 5 KO treatments (100% jackfruit seeds: 0% mung bean juice), K1 (90% jackfruit seeds: 10% mung bean juice), K2 (80% jackfruit seeds: 20% mung bean juice), K3 (70% jackfruit seeds: 30% mung bean juice), and K4 (60% jackfruit seeds: 40% mung bean juice). Data were analyzed using analysis of variances (ANOVA). The results show that the addition of mung bean extract had a very significant effect on organoleptic aroma and color but a significant effect on the taste of K4 treatments. The K4 treatment was the most preferred by the panelists with hedonic scores of aroma, taste, and color reaching 3.56 (like), 4.39 (like), and 4.61 (very like), respectively. The nutritional contents analysis shows that the selected product contained 2.53% protein and 19.82% glucose. It also shows that the product has a viscosity of 6.60 cp and antioxidant activity IC50 219.45. The jackfruit seed drink product with the addition of mung bean juice did not meet the standard for a maximum glucose level of 5%.Keyword: jackfruit seed juice,mung beans, jackfruit seedsABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh penambahan sari kacang hijau terhadap organoleptik, nilai gizi dan aktivitas antioksidan minuman sari biji nangka. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yaitu terdiri dari 5 perlakuan perlakuan KO (biji nangka 100% : sari kacang hijau 0%), K1 (biji nangka 90% : sari kacang hijau 10%), K2 (biji nangka 80% : sari kacang hijau20%), K3 (biji nangka 70% : 30%), K4 (biji nangka 60% : sari kacang hijau 40%). Data dianalisis menggunakan Analysis of Variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan sari kacang hijau berpengaruh sangat nyata terhadap organoleptik aroma, warna, dan rasa berpengaruh nyata terhadap organoleptik rasa pada perlakuan K0 dan K4 diperoleh nilai untuk aroma 3,56 (suka), rasa 4,39(suka), dan warna 4,61 (sangat suka). Serta analisis kandungan gizi meliputi Kadar protein 2,53 %, glukosa 19,82 %, viskositas 6,60 cp dan aktivitas antioksidan IC50 219,45. Berdasarkan SNI bahwa produk minuman sari biji nangka dengan penambahan sari kacang hijau belum memenuhi standar untuk kadar glukosa maksimum 5%.Kata kunci:biji nangka, kacang hijau,dan minuman sari biji nangka

PENILAIAN ORGANOLEPTIK DAN KANDUNGAN NILAI GIZI PRODUK SELAI KACANG TANAH (Arachis hypogea L.) YANG DISUBSTITUSI BUBUK KULIT BUAH JERUK NIPIS (Citrus aurantifolia) Meli, Wa Ode; Tamrin, Tamrin; 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

ABSTRACTThis study aimed to analyze the effect of lime peel powder substitution on the organoleptic characteristics and nutritional values of peanut butter products. The study was conducted using a completely randomized design (CRD) with peanut butter: lime peel powder formulation of B0 (100%), B1 (99 g :1 g), B2 (98.5 g: 1.5 g), B3 (98.3 g: 1.7 g), and B4 (98 g: 2 g). Data were analyzed using analysis of variances (ANOVA) followed by a real difference test, namely DMRT (Duncan's Multiple Range Test) at a 95% confidence level (α=0.05). The results show that the addition of 2 g lime peel powder to 98 g of peanut butter (B4) had a very significant effect on the organoleptic assessment of color, aroma, taste, and texture. The most preferred selected treatment was the B4 (98 g: 2.0 g) product with average scores of color, aroma, taste, and texture reached 4.37 (like), 4.31 (like), 4.42 (like), and 4.32 ( like). The nutritional value analysis of the B4 product shows that it contained 36.01% water, 4.31% ash, 2.18% protein, 39.14% fat, 14.25% carbohydrate, 48.04% crude fiber, and 15.00% glucose. The product was preferred by panelists and it met the national standards on ash, protein, and carbohydrate contents. However, it did not meet the national standards on water, fat, crude fiber, and glucose contents. Keywords: peanut butter, lime peel powder.ABSTRAKTujuan dari penelitian ini adalah untuk mempelajari pengaruh subtitusi bubuk kulit buah jeruk nipis pada nilaii organoleptik dan kandungan nilai gizi produk selai kacang tanah. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL). Formulasi selai kacang tanah B0(100%) B1 (99 g:1 g) B2 (98.5 g:1.5 g)B3(98.3 g:1.7 g) B4 (98 g:2.0 g). Data dianalisis menggunakan analysis of variances (ANOVA) dilanjutkan dengan uji beda nyata yaitu DMRT (Duncan’s Multiple Range Test) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukan bahwa penambahan bubuk kulit buah jeruk nipis 2,0 g pada selai kacang tanah 98 g berpengaruh sangat nyata terhadap penilaian organoleptik warna, aroma, rasa dan tekstur. Perlakuan terpilih diperoleh pada substitusi B4 (98 g+2,0 g) dengan kategori penilaian warna dengan nilai 4,37 (suka), aroma 4,31 (suka), rasa 4,42 (suka), dan tekstur 4,32 (suka). Nilai gizi yaitu kadar air sebesar 36,01%, kadar Abu 4,31%, kadar protein 2,18%, kadar lemak 39,14%, kadar karbohidrat 14,25%, kadar serat kasar 48,04% dan kadar glukosa 15,00%. Berdasarkan hasil penelitian produk selai dengan substitusi bubuk kulit jeruk pada selai kacang tanah, dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI pada kadar abu, protein, dan karbohidrat, terkecuali kadar air, lemak, serat kasar, dan glukosa.kata kunci :Selai, bubuk, jeruk nipis.

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT HIJAU (Ulva lactuca L.) DAN TEPUNG SUKUN (Artocarpus altilis) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH Sartika, Sartika; Tamrin, Tamrin; Rejeki, Sri
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 breadfruit flour and green seaweed flour formulation on the physicochemical and organoleptic characteristics of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, breadfruit flour and green seaweed flour M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), and M4 (70:22:8). The results show that the formulation of breadfruit flour and green seaweed flour had a very significant effect on improving the organoleptic characteristics of color, aroma, taste, and texture of wet noodles. The best product based on the organoleptic assessment was found in the M4 formulation (70% wheat flour formulation, 22% breadfruit flour, and 8% green seaweed flour) with assessment scores of color, aroma, taste, and texture, reached 3.81 (like), 2.98 (slightly like), 2.92 (slightly like) and 3.84 (like), respectively. The chemical analysis shows that the best wet noodle product contaiend 57.68% water, 1.23% ash, and 0.09% crude fiber. The highest antioxidant activity was obtained in the M4 treatment, which reached 62.50%. Based on the results of the study, the wet noodle product with the formulation of breadfruit flour and green seaweed flour was preferred by the panelists and met the national standards for ash and water contents.Keywords: wet noodle, fermented cassava flour, breadfruit flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung sukun dan tepung rumput laut hijau terhadap karakteristik fisikokimia dan organoleptik mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung sukun dan tepung rumput laut hijau M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), M4 (70:22:8). Hasil penilaian menunjukan bahwa formulasi tepung sukun dan tepung rumput laut hijau berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan tekstur mie basah. Berdasarkan penilaian organoleptik terdapat pada formulasi M4 (formulasi tepung terigu 70%, tepung ubi sukun 22%, dan tepung rumput laut hijau 8%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,81 ( suka), aroma 2,98 (agak suka), rasa 2,92 (agak suka) dan tekstur 3,84 (suka). Nilai analisis kimia dari produk mie basah terbaik meliputi : kadar air 57,68%, kadar abu 1,23%, kadar serat kasar 0,09%. Aktivitas antioksidan tertinggi pada perlakuan M4 (terigu 70%: tepung sukun 22% : dan tepung rumput laut 8%) sebesar 62,50%. Berdasarkan hasil penelitian, produk Mie basah formulasi tepung sukun dan tepung rumput laut hijau dapat diterima (disukai) oleh panelis dan memiliki kadar abu dan kadar air yang telah memenuhi standar SNI.Kata kunci: mie basah, tepung sukun, tepung rumput laut hijau.

Pengaruh Pasteurisasi Dan Lama Penyimpanan Terhadap Uji Organoleptik Dan Total Plate Count (TPC) Susu Ketapang (Terminalia cattapa.L) Sipa, Nandar Kusrail; Tamrin, Tamrin; L, Mariani; 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.v7i3.26473

ABSTRACT The purpose of this study was to determine the interaction effect of pasteurization treatment and storage time on organoleptic assessment and TPC (Total Plate Count) of Ketapang (Terminalia cattapa) milk. This study used a completely randomized design (CRD) factorial pattern with two factors, which are pasteurization temperatures of T1 (61 OC for 30 minutes) and T2 (75 OC for 15 seconds) and storage times of S0 (0-day storage), S1 (4-day storage), and S2 (8-day storage). The data were analyzed using analysis of variance (ANOVA) and then followed with Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results show that the most preferred ketapang milk was obtained at 8 days of storage. The T2S8 treatment had a significant effect on the aroma with an average preference score of 4.19 (like) while the T0S8 treatment had a significant effect on the color with an average preference score of 4.16 (like). The T2S8 sample was acceptable (preferred) by panelists in the overall hedonic organoleptic assessment. The result also shows that it had an average total plate count (TPC) of 1.36-3.45 cells/100 mL. Keywords: Ketapang milk, pasteurization, storage time, total plate count (TPC) ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh interaksi perlakuan pasteurisasi dan lama penyimpanan, uji organoleptik, serta TPC (Total Plate Count) susu ketapang (Terminalia cattapa). Penelitian ini menggunakan rancangan acak lengkap (RAL) pola faktorial dengan dua faktor, yaitu suhu pasteurisasi T1 (suhu 610C selama 30 menit) dan T2 (suhu 750C selama 15 detik) dan lama penyimpanan S0 (penyimpanan hari ke-0), S1 (penyimpanan hari ke-4), dan S2 (penyimpanan hari ke-8). Data di analisis menggunakan Analysis Of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh pasteurisasi dan lama penyimpanan susu ketapang terbaik di peroleh pada penyimpanan 8 hari yang berpengaruh nyata terhadap organoleptik aroma pada T2S8 dengan nilai 4,19 (suka) dan warna pada T0S8 dengan nilai 4,16 (suka). T2S8 dapat diterima dan disukai panelis dalam penilaian organoleptik hedonik, keseluruhan dan rata-rata total plate count (TPC) yaitu 1,36-3,45 sel/100 mL.Kata kunci : susu ketapang, pasteurisasi, lama penyimpanan, total plate count (TPC)

PENGARUH SUBSTITUSI FILTRAT KULIT MANGGIS (Garcinia mangostana) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN PADA SELAI BUAH PALA (Myristica fragrans) Pirna, Pirna; Tamrin, Tamrin; Asyik, Nur
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 This study aimed to determine the effect of mangosteen peel extract substitution on the organoleptic value and antioxidant activity of nutmeg jam. This study used a completely randomized design (CRD), namely substitution of mangosteen peel extract consisting of Y0 (0% mangosteen peel extract: 100% nutmeg), Y1 (5% mangosteen peel extract: 95% nutmeg), Y2 (10% Mangosteen peel extract: 90% nutmeg), Y3 (15% mangosteen peel extract: 85% nutmeg), and Y4 (20% mangosteen peel extract: 80% nutmeg). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that the best treatment for nutmeg jam was Y4 (20% mangosteen peel extract substitution) with average preference scores for color, aroma, taste, and texture were 4.64 (very like), 4.23 (like), 4.17 (likes), and 4.36 (like). The results show that the best-treated nutmeg jam had a 3.07 pH, 1.75% protein, an antioxidant activity of 96%, and an IC50 value of 66.06 ppm. The substitution of mangosteen peel extract had a very significant effect on the organoleptic color, aroma, taste, and texture as well as it had a significant effect on the pH, protein, and antioxidant activity of nutmeg jam. Keywords: nutmeg jam, mangosteen peel, antioxidant, organoleptic. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi filtrat kulit buah manggis terhadap nilai organoleptik dan aktivitas antioksidan selai buah pala. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu substitusi filtrat kullit manggis yang terdiri dari Y0 (filtrat kulit buah manggis 0 % : buah pala 100 %), Y1 (filtrat kulit buah manggis 5 % : buah pala 95 %), Y2 (filtrat kulit buah manggis 10 % : buah pala 90 %), Y3 (filtrat kulit buah manggis 15 % : buah pala 85 %) dan Y4 (filtrat kulit buah manggis 20 % : buah pala 80 %). Data dianalisi menggunakan Analysis of varian (ANOVA) dan dilanjutkan dengan uji Duncan’s multi range test (DMRT) pada taraf kepercayaan 95 % (α=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terbaik selai buah pala yaitu Y4 (substitusi filtrat kulit buah manggis 20 %) dengan rata-rata kesukaan terhadap warna 4,64 (sangat suka), aroma 4,23 (suka), rasa 4,17 (suka) dan tekstur 4,36 (suka). Berdasarkan analisis yang dilakukan pada selai buah pala perlakuan terbaik, parameter yang diamati yaitu analisis pH 3,07, protein 1,75 %, dan aktivitas antioksidan sebesar 96 %, serta nilai IC50 sebesar 66,06 ppm. Berdasarkan hasil penelitian menunjukkan bahwa substitusi filtrat kulit buah manggis berpengaruh sangat nyata terhadap organoleptik warna, aroma, rasa, tekstur dan mempunyai pengaruh nyata terhadap pH, protein dan aktivitas antioksidan selai buah pala

PENGARUH SUBSTITUSI BUBUK KULIT BUAH MANGGIS (Garcinia mangostana L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA KOPI ROBUSTA (Coffea canephora) Astuti, Wa Ode Reni; Tamrin, Tamrin; Asyik, Nur; Wahyuni, Sri; Rejeki, 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 This study aimed to determine the effect of mangosteen peel powder substitution on the organoleptic and chemical characteristics of robusta coffee. This study was conducted using a completely randomized design (CRD). The data were analyzed using analysis of variance. The results with the calculated F (Fh) value that was greater than the F table (Ft) value were then further analyzed with the DMRT test at a 95% confidence level to see the difference between treatments. Observation variables include organoleptic characteristics, water content, ash content, caffeine content, and antioxidant activity. The results show that the mangosteen peel powder substitution had a very significant effect on the organoleptic improvement of color, aroma, and taste as well as the antioxidant activity and water, ash, and caffeine contents. The most preferred treatment by the panelists was the M4 treatment with average hedonic scores of color, aroma, and taste reaching 4.60 (very like), 3.96 (like), and 4.96 (very like). The chemical characteristics of the selected product show that it had 2.71% water, 6.15% ash, 0.46% caffeine, and antioxidant activity of 53.38%. The robusta coffee with mangosteen peel powder substitution met the SNI 01-2983-2014 standard for water, ash, and caffeine contents. Keyword: Robusta Coffee, Mangosteen rind, and mangosteen rind coffee drinks. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi bubuk kulit buah manggis terhadap karakteristik organoleptik dan kimia kopi robusta. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL). Data hasil penelitian dianalisis menggunakan analisis sidik ragam (Analysis of Varian), menunjukan F hitung (Fh) lebih besar dari pada F tabel (Ft), maka dilanjutkan dengan uji DMRT pada taraf kepercayaan 95% untuk melihat perbedaan antara perlakuan. Variabel pengamatan meliputi organoleptik, kadar air, kadar abu, kadar kafein, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa substitusi bubuk kulit buah manggis berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, rasa. Substitusi bubuk kulit buah manggis berpengaruh sangat nyata terhadap kadar air, kadar abu, kadar kafein, dan aktivitas antioksidan, perlakuan M4 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,60 (sangat suka), aroma 3,96 (suka), dan rasa 4,96 (sangat suka). Analisis karakteristik kimia kopi kulit manggis terbaik perlakuan M4 meliputi kadar air 2,71%, kadar abu 6,15%, Kadar kafein 0,46%, dan aktivitas antioksidan sebesar 53,38%. Berdasarkan standar mutu SNI 01-2983-2014 bahwa produk kopi robusta substitusi bubuk kulit buah manggis memiliki kadar air, kadar abu dan kadar kafein yang memenuhi standar SNI. Kata kunci: Kopi Robusta, Kulit buah manggis, dan minuman kopi kulit manggis

Pengaruh Penambahan Cocoa Butter Substitute (CBS) dan Mentega Putih Terhadap Organoleptik dan Aktivitas Antioksidan Produk Cokelat Compound Ranat, Zahratul Wardha; Tamrin, Tamrin; Asyik, Nur
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 cocoa butter substitute (CBS) and white butter addition on the organoleptic assessment and antioxidant activity of compound chocolate products. This study used a completely randomized design (CRD) with five treatments of cocoa butter substitute (CBS) formulation and white butter with ratios (100:0), (95:5), (90:10), (85:15), and (80:20). Data were analyzed using analysis of variance (ANOVA). The results show that the formulations of cocoa butter substitute (CBS) and white butter had a significant effect (P<0.05) on the increase in the aroma organoleptic test and a very significant effect (P<0.01) on the increase in color, taste, and texture. The highest organoleptic assessment was found in the K1 formulation of 95% cocoa butter substitute (CBS) and 5% white butter with average assessment scores of color, aroma, taste, and texture reaching 4.15 (like), 3.78 (like), 3.97 (like), and 3.72 (like). The highest antioxidant activity was found in the K2 treatment at a concentration of 150, which was 94.95 ppm. The best IC50 value was found in the K0 treatment with a value of 48.55 ppm (very strong). The results show that compound chocolate products with cocoa butter substitute (CBS) and white butter addition were acceptable (preferred) by the panelists and had strong antioxidant activity.Keywords: Chocolate compound, cocoa butter substitute (CBS), white butter. ABSTRAKTujuan penelitian ini adalah untuk menentukan pengaruh penambahan cocoa butter substitute (CBS) dan mentega putih terhadap penilaian organoleptik serta aktivitas antioksidan produk cokelat compound. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan formulasi cocoa butter substitute (CBS) dan mentega putih dengan perbandingan (100:0), (95:5), (90:10), (85:15), dan (80:20). Data dianalisis menggunakan analysis of variance (ANOVA). Hasil penelitian menunjukkan bahwa formulasi cocoa butter substitute (CBS) dan mentega putih berpengaruh nyata (P<0,01) dalam peningkatan uji organoleptik aroma dan berpengaruh sangat nyata (P<0,01) dalam peningkatan terhadap warna, rasa, dan tekstur. Cokelat compound berdasarkan penilaian organoleptik tertinggi terdapat pada formulasi K1 cocoa butter substitute (cbs) 95% dan mentega putih 5%) dengan skor penilaian terhadap karakteristik organoleptik warna 4,15 (suka), aroma 3,78 (suka), rasa 3,97 (suka) dan tekstur 3,72 (suka). Aktivitas antioksidan tertinggi terdapat pada perlakuan K2 pada konsentrasi 150 yaitu sebesar 94,95 ppm. Nilai IC50 terbaik pada perlakuan K0 yaitu sebesar 48,55 ppm (sangat kuat). Berdasarkan hasil penelitian produk cokelat compound dengan penambahan cocoa butter substitute (CBS) dan mentega putih dapat diterima (disukai) oleh panelis dan memiliki aktivitas antioksidan yang tergolong kuat. Kata kunci: Cokelat compound, cocoa butter substitute (CBS), mentega putih.

KAJIAN PRODUK KECAP MANIS BERBAHAN DASAR AIR KELAPA DENGAN LAMA FERMENTASI YANG BERBEDA TERHADAP KUALITAS FISIK, KIMIA DAN ORGANOLEPTIK : STUDI KEPUSTAKAAN Sasmara, Minche; Tamrin, Tamrin; Hermanto, Hermanto
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 review aimed to compare the physicochemical and organoleptic characteristics of various sweet soy sauce products made from coconut water. The fermentation time treatment aimed to improve the characteristics of the resulting soy sauce. The results of the review show that the best organoleptic characteristics and the highest protein content were obtained in the soy sauce treatment with coconut water + soybeans, while the highest sugar content, viscosity, and pH were obtained in the soy sauce treatment with coconut water + corn, soy sauce with coconut water + crude extract of water-soluble polysaccharides durian seeds, soy sauce with coconut water + preservative + salt + storage time, respectively. The organoleptic characteristics of coconut water sweet soy sauce with various fermentation times tended to be good and could compete with other coconut water soy sauce products and were accepted by the panelists. The protein content of coconut water sweet soy sauce with various fermentation times was lower than coconut water sweet soy sauce made from a higher proportion of soybeans, however, this protein content still met the national quality standard. Keywords: soy sauce, coconut water, fermentation ABSTRAK Review ini bertujuan untuk membandingkan karakteristik fisikokimia dan organoleptik berbagai produk kecap manis berbahan dasar air kelapa. Perlakuan lamafermentasi yang diberikan bertujuan untuk memperbaiki karakteristik kecap yang dihasilkan. Hasil review menunjukkan bahwa karakteristik organoleptik terbaik dan kadar protein tertinggi diperoleh pada perlakuankecap air kelapa+kedelai, sedangkan untuk kadar gula, viskositas dan pH tertinggi secara berturut-turut diperoleh pada perlakuan kecap air kelapa + jagung, kecap air kelapa + ekstrak kasar polisakarida larut air biji durian, kecap air kelapa + bahan pengawet + garam + lama penyimpanan. Karakteristik organoleptik kecap manis air kelapa dengan lama fermentasi yang berbeda, cendrung baik dan dapat bersaing dengan produk kecap air kelapa lainnya serta dapat diterima oleh panelis. Kadar protein kecap manis air kelapa dengan lama fermentasi yang berbeda, memiliki kadar protein yang lebih rendah dibandingkan kecap air kelapa yang dibuat menggunakan proporsi kedelai yang lebih banyak namun sudah memenuhi syarat mutu SNI. Kata kunci: kecap, air kelapa, fermentas

Co-Authors - Afrizal A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA ABDU RAHMAN BACO, ABDU RAHMAN Abdul Gafur Marzuki Abdul Haliq, Abdul Abdullah, Nursanti Acep, Sujatnika Adipa, Rakha Aditya, Rizki Andri Ahmad Adriani, Rovina Adrianti, Yulis Afrilia, Yuliani Agung, Amy Pratiwi Agus Haryanto Ahmad, Khamsiah Aisah, Mutiara Nur Aisyah, Deva Ayu Aji, Armadito Abilawa Cipta Ali Akbar Alpandi, Alpandi Amalia, Anggun Clarisa Amanda, Ikko Putri Anas, Ismail Andayani, Siti Andi Bahrun Andriyani, Yulita Andina Angggraini, Dewi Anggraini, Serly Angraeni, Rini Annisa Fitriani, Annisa Annisa, Wa Ode Siti Nur Ansharullah ansharullah Ansori, Ardy Setya Aprinal, Fery Aras Syazili Arif, Marhana Aris, M. Aris Aris, Muhammad Ariyani, Gusniar Paulin AS Aku, AS Asdar Asdar Ashar, Fitriyani Asnani Asnani Asranudin Asranudin, Asranudin Asri B, M. Asri, Ahmad Asrinaldi Asrinaldi Astuti, Wa Ode Reni Ayu, Melani K Ayuningsih, Fitria Azra, Muhammad Rizki Basri, Nur Waqiyah Bidul, Sayang Budianto Lanya Budy Wiryawan Cahyani, Devi Reskita Cicih Sugianti Damayanti, Eko Regita Darsan, Ismi Musdalifah Daud, Asmar Hi Davitri, Nessia Defira, Citra Demato, Pingkan Najua Deni Karsana Desyandri Desyandri Dewi, Dumaria Santia Doni saputra Dudirianto, Dudirianto Dwi Dian Novita Dwi Ermawati Rahayu Dwi Retnaningsih, Dwi Eka Lidiasari Elhamida Rezkia Amien Eny Kurnia Erni Danggi Evametha Vitranilla, Yudith Fadila Fadila, Fadila Fahlani, Wd Wd Sitti Aisyah Nurul Faizah, Intan Nurul Fajri, Fadhlan Fajriani Suaib, Yermia Nur Faradillah, F Fatinah, Siti Febriana, Elma Ferdin, Ferdin Filli Pratama Fropitasari, Irna Gemilang, Tirta Satria Ghufroni, Muhammad Afif GP, Muhammad Wahyudi Gusprinadi, Hanes Gustina, Risma Haisen Hower Haka, Yogi Hamente, Darwin Hanif, Anwar Hasiah, Hasiah Hasni Hasni Hayati, Wa Ode Rosmila Helmi Helmi Hermanto Hermanto Herni, Sitti Hery Widijanto Hidayatullah, Martin Sulung Hutriani, Nur Iba, Wa Ibrahim Ibrahim Ibrahim, Mohammad Nuh Ichsan, Onne Akbar Nur Idaman Idaman Idris Patekkai Ikbal, La Ode Ilma Sarimustaqiyma Rianse Imran Imran INDAH PUSPITASARI Iralistari, Waode Iralistar Irawati Irawati Irma Setiawan, Irma Irma Yanti Irman Irman Irmayanti Irmayanti, Irmayanti Isamu, Kobajashi Togo Ishak, Andi Abdul Azis Iwan Setiawan Jamhari Jamhari Jamrudin, Hasrin Jannah, Nur Iffatul Jayadi, Muhammad Juharni, Juharni Jumadin ., Jumadin Jusnawati, Jusnawati Kasim, Nurdin Kiromah, Isrofiatul Kuncoro, Sapto Kurniawan, Yoni Kuswanta Futas Hidayat L, Mariani L, Mariani. La Aba La Karimuna La Ode Nafiu La Oge La Rianda Labenua, Rusmawati Laibu, Hartina Landika, Wahyu Aditiawan Lestari, Wa Ode Mazwin Lili Fitriani Linasari, Linasari Madiki, A Maharani Maharani, Maharani Maktub, Zana Azalia Malan, Sudirto Mardianta, I Gede Mareli Telaumbanua Mariana, Nining mariyati mariyati Marpongahtun, Marpongahtun Mataputun, Donny Richard Ma’bar, M. Fadin Meli, Wa Ode Merynda Indriyani Syafutri Mintarsih, Endah mondo, Firdawati Muchdar, Fatma Muchlis Muchlis Mufti Abdul Murhum Muh. Aris Muhammad Amin Muhammad Amrullah Pagala MUHAMMAD MASKUR, MUHAMMAD Muhammad Natsir Muhammad Ridwan Arif Muhammad Zakir Muhammad, Hardin Muntahar, Waisya Ade Muzuni, Muzuni Nabila, Leila Nahak, Gradiana Eny najar, najar Najarudin, Najarudin Nalefo, La Ngaropa, Siti Ntia, Wa Nugraha, Moch Isnaeni Nur Asyik, Nur Nur M, Wa Ode Dewiyanti Nur, Rahman Nurhasim, Agus Nurlin Nurlin, Nurlin Nurmadhani Fitri Suyuthi Ode Zuit, Wa Ode Oktafri Oktafri, Oktafri ottong, yuliana Panga, La Parwansyah, Parwansyah Patadjai, Andi Besse Pauzan, Muh Pirna, Pirna Pirnando, Heri Prasetya, Lisa Adum Pratiwi, Citra Prayoga, Agung Prayoga, M. Ilham Dio Purba, Rio Edy Saputra Putra, Deden Setiadin Putri, Cahyani Cahyanti Qadar Hasani Raden, Mustopa . Rahmad Hari Purnomo Rahmah, Fadhlilla Monica Rahmat, Saleh Rahmatang, Rahmatang Ramadhani, Imes Suci Ramadhon, Azkiya Putri Ramlan, H. Ranat, Zahratul Wardha Ranggawati, Mustika Rasid, Rasid Rasyid, Abd. Ratna Ratna Rattagi, Risma Rego Reski, Reski Restu Libriani RH. Fitri Faradilla Ria Ariany Rima Berlian Putri Rini Apriliani Rinto Rinto Ririn Ririn Risnayanti, Risnayanti Ritonga, Irene I. C. Riyadi Subur, Riyadi Rosdiana Rosdiana Rovina Andriani Rudhan, Andi Rudi Febriamansyah Rumpa, Arham Rusalim, Muhammad Mifthah Ruslan B, Ruslan B Ruslan Ruslan Rusli, Solfian S, Rizki Kurniawan Sabrin, Muhammad Sadimantara, Muhammad Syukri sadimantara, muhammad syukri Safitri, Yuniar Andini Sakira, Yuviza Samadan, Gamal M Sandi Asmara Saputri, Rizky Ayu Sari, Fadilah Kurnia Sari, Lusi Puspika Sariati Sariati, Sariati Sarinah Sarinah Sarma, Irfan Santosa Sarmin Sartika Sartika Sasmara, Minche Satria Satria, Satria SATRIYAS ILYAS Septemberiadi, Lando Sesa, Alfreski Sangri Shihab, Shihab Siala, Muhammad Arwan Sihombi, Oryana Silvianti, Elvi Sinaga, Elisabeth Intan Sipa, Nandar Kusrail Sismiati, Sismiati Sitepu, Mia Anjelina Siti Suharyatun Sitti Aminah Somiadi, Somiadi Sri Cahyani, Sri Sri Rejeki Sri Rejeki Sri Sudono Saliro Sri Wahyuni Sri Waluyo St. Rukaiyah Subhan Subhan Sudarto Sudarto Sudirman, Nirwan Sugito - Sul, Muhammad Sulaiman, Syarifuddin Sulistiani, Puspita Novia Sulistianti, Wa ODe Nova Sulsia, Sulsia Sumarni, Sitti Surya, Aufa Suryani Suryani Susanti, Afryani Susanti, Kadek Intan Arni Sutrianingsih, Susi Suwarjoyowirayatno, Suwarjoyowirayatno Suwarjoyowirayatno, Suwarjoyowirayatno Swy, Ignatio Katriel Syaiful, Friska Syarthibi, Ahmad TAKDIR SAILI Takzim, Faris Taufiq Abdullah Taufiq Abdullah, Taufiq Tri Wardani Widowati Triantari, Novi Ufrianto, Ufrianto Ulinsa, Ulinsa Usman Rianse Usmar Usmar, Usmar Utami, Nadya Virera, Julian Imelda WA KUASA Wahab, Djukrana wahab, djukrna Wahidin Wahidin Wahyu, Rizky Wahyunus, Wahyunus WAODE MUNAENI Wardani, Devi Kusuma Warji Warji Waryati, Waryati Weka Gusmiarty Abdullah, Weka Gusmiarty Wicaksono, Yoga Arif Widyaningsih, Tri Sakti Wijaya, Riky Yan Winda Rahmawati Windyastuti Windyastuti, Windyastuti Wisaksono, Muaffan Alfaiz Wisnumurti, Yogie Wiweka Wiwied Widyastuti Wulandari, Tri Laela Yanti, Indri Yudi Haryono Yudistira Yudistira Yuga, Ahmad Yudha Yuliana Yuliana Yundari, Yundari Yuni Safitri Zakaria, Rizky Zuhrah

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