Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

16.132

P-Index

This Author published in this journals

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 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

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 223 Documents Claim Missing Document

Claim Missing Document

Articles

3 4 5 6 7

PENGARUH FORMULASI TEPUNG DAUN KELOR (MORINGA OLEIFERA) DAN TEPUNG IKAN TERI (STOLEPHORUS SP.) TERHADAP PENILAIAN SENSORIS, KIMIA DAN ANGKA KECUKUPAN GIZI (AKG) BISKUIT PENDAMPING ASI Virera, Julian Imelda; tamrin, tamrin; Isamu, kobajashi Togo
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The aims of this study were to determine the formulations effect of Moringa leaves and anchovy flour on the sensory, chemical and % contribution of MP-ASI biscuits in the fulfillment of the daily RDA of infants aged 12-24 months. This study used a Completely Randomized Design (CRD) consisting of four types of treatments ie. Control (100% of flour), P1 (30% of wheat flour: 40% of Moringa leaf flour: 30% of anchovy flour), P2 (30% of wheat flour: 50% of Moringa leaf flour: 20%% of anchovy flour) and P3 (30% of wheat flour: 60% of Moringa leaf flour: 10% of anchovy flour). The formulation of Moringa leaf flour and anchovy flour showed very significant effect on the organoleptic test of color and taste parameters, significant affect on the organoleptic test of aroma parameters and was not significantly effect on the effect of the texture parameters. The contents of water, ash, protein, fat, fiber, carbohydrate and energy value of contol and P2 sample were 15.82%: 9.15%, 1.67%: 5.57%, 8.17%: 11.13%, 8.47%: 23, 88%, 0.79%: 2.34%, 65.88%: 50.28% and 372.41%: 460.57%. MP-ASI biscuits with the addition of Moringa leaves flour and anchovy flour had good acceptance by the panelists and had met the standards based on SNI 01-7111.2-2005 except the water content of the biscuits. Keywords: Moringa flour, Anchovy Flour, Complementary Breast Milk Biscuit. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi daun kelor dan ikan teri terhadap penilaian sensoris, kimia serta % kontribusi biskuit MP-ASI dalam pemenuhan AKG harian bayi usia 12-24 bulan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 4 jenis perlakuan yaitu Kontrol (tepung terigu 100%), P1 (tepung terigu 30% : tepung daun kelor 40% : tepung ikan teri 30%), P2 (tepung terigu 30% : tepung daun kelor 50% : tepung ikan teri 20%) dan P3 (tepung terigu 30% : tepung daun kelor 60% : tepung ikan teri 10%). Formulasi tepung daun kelor dan tepung ikan teri menunjukkan hasil yang berpengaruh sangat nyata pada uji organoleptik parameter warna dan rasa, berpengaruh nyata pada uji organoleptik parameter aroma, serta pada parameter tekstur berpengaruh tidak nyata. Nilai kadar air, abu, protein, lemak, serat, karbohidrat dan pada sampel kontrol dan P2 berturut-turut sebesar 15,82%:9,15%, 1.67%:5.57%, 8,17%:11,13%, 8.47%:23,88%, 0,79%:2,34%, 65,88%:50,28%, 372,41%:460.57%. Biskuit MP-ASI dengan penambahan tepung daun kelor dan tepung ikan teri memiliki daya terima yang cukup baik oleh panelis dan telah memenuhi standar berdasarkan SNI 01-7111.2-2005 kecuali kadar air biskuit. Kata kunci: Tepung daun kelor, Tepung ikan teri, Biskuit MP-ASI

PENGARUH SUBSTITUSI TEPUNG AMPAS KELAPA DAN WORTEL (Daucus Carota L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES Aminah, Sitti; tamrin, tamrin; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): 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 coconut pulp and carrot flour formulations on the organoleptic properties and proximate values of cookies. This study used a Completely Randomized Design (CRD) with coconut pulp flour formulation, carrot flour and wheat flour ie. M0 (100% of flour wheat flour), M1 (40% ofcoconut pulp flour: 20% of carrot flour: 40% of wheat flour), M2 (35% of coconut pulp flour: 25% of carrot flour: 40% of wheat flour), M3 (30% of coconut pulp flour: 30% of carrot flour: 40% of wheat flour) and M4 (25% of coconut pulp flour: 35% of carrot flour: 40% of wheat flour). The results showed that the selected product based on organoleptic was the M3 formula. The nutritional value of the M3 cookies product consisting of water, protein, fat, carbohydrate and fiber contents were 3.50%, 5.52 %, 9,147%, 19,72%, 71,170% and 21,40%. Coconut pulp and carrot flour cookies had nutritional value according to standards and based on organoleptic assessment can be accepted (preferred) by panelists. Keywords: Cookies, coconut pulp flour, carrot flour. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung ampas kelapa dan tepung wortel terhadap sifat organoleptik dan nilai proksimat cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan formulasi tepung ampas kelapa, tepung wortel dan tepung terigu yaitu M0 (100% tepung terigu), M1 (tepung ampas kelapa 40% : tepung wortel 20% : tepung terigu 40%), M2 (tepung ampas kelapa 35% : tepung wortel 25% : tepung terigu 40%), M3 (tepung ampas kelapa 30% : tepung wortel 30% : tepung terigu 40%) dan M4 (tepung ampas kelapa 25% : tepung wortel 35% : tepung terigu 40. Hasil penelitian menunjukkan bahwa produk terpilih berdasarkan organoleptik adalah formula M3. Nilai gizi dari produk cookies M3 yang terdiri dari kadar air kadar abu protein kadar lemak kadar karbohidrat dan kadar serat berturut-turut sebesar 3,50%, 5,52%, 9,147%, 19,72%, 71,170% dan 21,40%. Cookies tepung ampas kelapa dan wortel memiliki nilai gizi sesuai standar dan berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis. Kata kunci: Cookies, tepung ampas kelapa, tepung wortel. PENDAHULUAN

PEMANFAATAN BAHAN-BAHAN ALAMI YANG MEMILIKI AKTIVITAS ANTIOKSIDAN :STUDI KEPUSTAKAAN Ufrianto, Ufrianto; tamrin, tamrin; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Antioxidants are defined as compounds that can delay, inhibit, or prevent oxidation of substances that can be oxidized. Antioxidants are compounds that protect compounds or tissues from the destructive effects of oxygen tissue or oxidation effects. Antioxidants are also defined as inhibitors that work to inhibit oxidation by reacting with reactive free radicals to form relatively unreactive free radicals. Antioxidants are substances that the body needs to neutralize free radicals, which have the ability to donate electrons to stabilize free radicals. Testing of antioxidant activity was started from the sample preparation process which included preparation of DPPH solution and preparation of extracts of samples to be tested using various solvents. Furthermore, an analysis of antioxidant activity was carried out using analytical methods such as the DPPH method, FRAP method, and the FTC method. This writing aimed to provide information about the process of analyzing antioxidant activity in natural ingredients. Keywords: Antioxidant Activity, DPPH, FRAP, FTC ABSTRAKAntioksidan didefinisikan sebagai senyawa yang dapat menunda, menghambat, atau mencegah oksidasi bahan yang dapat teroksidasi.Antioksidan adalah senyawa yang melindungi senyawa atau jaringan dari efek destruktif jaringan oksigen atau efek oksidasi. Antioksidan juga didefinisikan sebagai inhibitor yang bekerja menghambat oksidasi dengan cara bereaksi dengan radikal bebas reaktif membentuk radikal bebas tak reaktif yang relatif stabil.Antioksidan adalah substansi yang diperlukan tubuh untuk menetralisir radikal bebas, yang memiliki kemampuan mendonorkan elektron untuk menstabilkan radikal bebas. Pengujian aktivitas antioksidan dimulai dari proses preparasi sampel yang meliputi persiapan larutan DPPH dan persiapan ekstrak sampel yang akan diuji menggunakan berbagai pelarut. Selanjutnya dilakukan analisis aktivitas antioksidan menggunakan metode analisis seperti metode DPPH, metode FRAP, dan metode FTC. Penulisan ini bertujuan untuk memberikan informasi mengenai proses analisis aktivitas antioksidan pada bahan-bahan alami. Kata kunci :Aktivitas Antioksidan, DPPH, FRAP, FTC

KAJIAN FORMULASI PENAMBAHAN SARI WORTEL (Daucus Carota L) PADA BAKSO IKAN TUNA (Thunnus Obesus ) TERHADAP KANDUNGAN NILAI GIZI DAN KADAR VITAMIN A Haka, Yogi; tamrin, tamrin; Isamu, Kobajashi Togo
Jurnal Sains dan Teknologi Pangan Vol 4, No 2 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to analyze the effect of adding carrot juice on the nutritional value and vitamin A levels of tuna fish meatballs. This study used a Completely Randomized Design (CRD) method, which consisted of five types of treatments which were a combination of different proportions of tuna fish and carrot juice addition, namely (Y0) 100% tuna:0% carrot juice, (Y1) 85% tuna:15% carrot juice, (Y2) 80% tuna:20% carrot juice), (Y3) 75% tuna:25% carrot juice), (Y4) 70% tuna:30% carrot juice). In the organoleptic test, adding carrot juice affected the parameters of color, aroma, taste, and texture significantly. The organoleptic hedonic test scores with for color, aroma, taste, and texture reached 3.80 (like), 3.96 (like), 3.89 (like), and 3.40 (like), respectively. Meanwhile, the respective moisture and ash contents of Y3 and Y4 were 63.94% vs 61.40% and 2.64% vs 2.79%. The protein and fat contents of Y1 and Y2 reached 19.57% vs 19.47% and 2.26% vs 2.19%, respectively. The respective carbohydrate levels of Y4 and Y1 were 23.91% and 6.70%. The vitamin A levels of Y4 and Y3 were 0.169 µ/ml and 0.133 µ/ml, respectively. The addition of carrot juice has a very significant effect (p <0.05) on the value of water, ash, protein, fat, and carbohydrate contents of tuna meatballs. The products’ nutritional value met the National standards (SNI) and the organoleptic assessment showed that they can be received (preferred) by panelists.Keywords: Tuna, carrot juice, meatballs, organoleptic, nutritional value, vitamin AABSTRAK Penelitian ini bertujuan untuk mengatahui pengaruh formulasi penambahan sari wortel tuna terhadap kandungan nilai gizi dan kadar vitamin A pada bakso ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan yang merupakan kombinasi proporsi yang berbeda antara ikan tuna dengan penambahan sari wortel yaitu (Y0) ikan tuna 100% : sari wortel 0%, (Y1) ikan tuna 85% : sari wortel 15%), (Y2) ikan tuna 80% : sari wortel 20%), (Y3) ikan tuna 75% : sari wortel 25%), (Y4) ikan tuna 70% : sari wortel 30%). Pada uji organoleptik parameter warna, aroma, rasa dan tekstur menunjukan parameter berpengaruh sangat nyata. Nilai uji organoleptik hedonik dengan skor penilaian kesukaan terhadap warna sebesar 3,80 (suka), aroma 3,96 (suka), rasa 3,89 (suka) dan tekstur 3,40 (suka), sedangkan nilai kadar air Y3 sebesar 63,94% dan Y4 sebesar 61,40%, kadar abu Y4 sebesar 2,79% dan Y3 sebesar 2,64%, kadar protein Y1 sebesar 19,57% dan Y2 sebesar 19,47%, kadar lemak Y1 sebesar 2,26% dan Y1 sebesar 2,19, kadar karbohidrat Y4 sebesar 23,91% dan Y1 sebesar 16,70% dan Vitamin A Y4 sebesar 0,169 µ/ml dan Y3 sebesar 0,133 µ/ml. Ikan tuna dengan penambahan sari wortel berpengaruh sangat nyata (p<0,05) terhadap nilai kadar air, abu, protein, lemak dan karbohidrat. Bakso ikan tuna dengan penambahan sari wortel memiliki nilai gizi sesuai standar SNI dan berdasarkan penilaian organoleptik dapat terima (disukai) oleh panelis. Kata kunci: Ikan Tuna, sari wortel, bakso, organoleptik, nilai gizi, vitamin A

KAJIAN PEMBUATAN MINUMAN FUNGSIONAL DARI DAUN SIRSAK (Annona Muricata Linn.) DENGAN PENAMBAHAN BUBUK JAHE (Zingiber Officinale) Sulistiani, Puspita Novia; tamrin, tamrin; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 4, No 2 (2019): 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 various concentration of ginger powder on the chemical and organoleptic characteristics of soursop leaf functional drinks. This study used a single Completely Randomized Design (CRD) with five treatments of ginger powder concentration namely, J0 (0% control), J1 (10%), J2 (15%), J3 (20%), and J4 (25%). The results show that the product highly preferred by the panelists was the J4 (25% ginger powder concentration), with an average color, aroma, and flavor preference of 3.50 (slightly like), 3.87 (like), and 3.04 (like), respectively. The selected product had 8.97% water content, 5.42% ash content, and antioxidant activity of 58.02 (µg/mL). Therefore, it can be concluded that the higher the concentration of the ginger powder added, the higher the increase in functional soursop leaves’ antioxidant activity, water content, and ash content. Based on the organoleptic assessment, the products were accepted (preferred) by panelists.Keywords:Soursop leaves, functional drinks, ginger powder ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan kosentrasi bubuk jahe terhadap karakteristik kimia dan organoleptik minuman fungsional daun sirsak. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) tunggal dengan lima perlakuan kosentrasi bubuk jahe yaitu, J0 (kontrol 0%), J1 (10%), J2 (15%), J3 (20%), dan J4 (25%). Hasil penelitian menunjukkan bahwa panelis menyukai minuman fungsional daun sirsak dengan penambahan kosentrasi bubuk jahe 25% (J4), dengan rerata kesukaan warna sebesar 3.50 (suka), aroma sebesar 3.87 (suka), dan rasa sebesar 3.04 ( agak suka). Hasil analisis yang terpilih pada serbuk dari minuman fungsional daun sirsak memiliki kadar air sebesar 8.97 %, kadar abu sebesar 5.42% dan aktivitas antioksidan 58.02 %. Sehingga semakin tinggi penambahan kosentrasi bubuk jahe aktivitas antioksidan minuman fungsional daun sirsak semakin meningkat begitu pula dengan kadar air dan kadar abu minuman fungsional daun sirsak, serta berdasarkan penilaian organoleptik produk ini dapat diterima (disukai) panelis.Kata kunci: Daun sirsak, minuman fungsional, bubuk jahe

FORMULASI DAN KARAKTERISASI PERMEN JELLY DARI BUAH PALA DAN RUMPUT LAUT Ferdin, Ferdin; Tamrin, Tamrin; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Sains dan Teknologi Pangan Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the jelly candy formulation of nutmeg extract and seaweed, organelloptic characteristics and nutritional value. This study used a Completely Randomized Design (CRD) with five variations in the treatment of addition of nutmeg extract and seaweed. Data were analyzed using ANOVA variance. The results showed that the interaction treatment of nutmeg juice formulation and seaweed pulp had a very significant effect on the organelloptic assessment of the color, aroma, taste and texture of jelly candy. Water, ash, fat, carbohydrate, glucose and crude fiber contents of candy were 1.98%, 0.17%, 12.04%, 9.08% and 10.08%, 10.59%, respectively. Based on the organoleptic assessment of jelly candy products can be accepted (preferred) by panelists and had nutritional value in accordance with Indonesian national standards (SNI 3574.2-2008).Keywords: nutritional value, organeloptic, nutmeg, candy jelly, seaweed. ABSTRAKPenelitian ini bertujuan untuk mengetahui formulasi permen jelly dari sari buah pala dan rumput laut dan karakteristik organeloptik serta nilai gizi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima variasi perlakuan penambahan sari buah pala dan rumput laut. Data dianalisis menggunakan sidik ragam ANOVA. Hasil penelitian menunjukkan bahwa perlakuan interaksi formulasi sari buah pala dan bubur rumput laut berpengaruh sangat nyata terhadap penilaian organeloptik warna, aroma, rasa dan tekstur permen jelly. Kadar air, abu, lemak, karbohidrat, glukosa dan serat kasar permen berturut-turut yaitu 1.98%, 0.17%, 12.04%, 9.08% dan 10.08%, 10.59%. Berdasarkan penilaian organoleptik produk permen jelly dapat diterima (disukai) oleh panelis dan memiliki nilai gizi sesuai dengan standar nasional Indonesia (SNI 3574.2-2008).Kata kunci: nilai gizi, organeloptik, pala, permen jelly, rumput laut.

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma Cotonii) DAN TEPUNG KENTANG (Solanum tuberosum L.) TERHADAP PENILAIAN ORGANOLEPTIK DAN FISIK ROTI TAWAR Landika, Wahyu Aditiawan; tamrin, tamrin; Rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to analyze the effect of seaweed flour (Eucheuma cottoni) and potato flour (Solanum tuberosum L.) addition on the hedonic and scoresheet organoleptic assessment (color, aroma, taste, and texture), physical characteristics (loaf volume, porosity assessment), and proximate analysis (water, ash, carbohydrate, protein, fat, and fiber contents). This study used a completely randomized design (CRD) consisting of five treatments and three repetitions namely W0 (0%:0%), W1 (25%:0%); W3 (15%:10%); W4 (10%:15%); W5 (0%:25%, which resulted in 15 treatment units. The data were analyzed using analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at a 95% confidence level. The addition of seaweed flour and potato flour show a very significant effect (p<0.05) on the proximate test, which obtained 52.03% water, 1.71% ash, 6.98% fat, 9.9% protein, 29.39% carbohydrate, and 1.28% fiber. The addition of seaweed flour and potato flour show a very significant effect on the physical assessment of porosity and the loaf volume compared to W0 treatment, with 25% loaf volume increase. Therefore, it can be concluded that the W3 treatment was preferred by the panelists in hedonic and scoresheet organoleptic assessment, physical characteristics, and proximate analysis results. Keywords: seaweed Flour, potato flour, white Bread.ABSTRAKTujuan penelitian ini untuk mengetahui penambahan tepung rumput laut (Eucheuma cottoni) dan tepung Kentang (Solanum tuberosum L.) terhadap penilaian organoleptik hedonik dan organoleptik scoresheet (warna, aroma, rasa, dan tekstur), nilai fisik (penilaian daya kembang, penilaian porositas), penilaian proksimat (kadar air, kadar abu, kadar karbohidrat, kadar protein, kadar lemak, kadar serat ). Metode penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan dan 3 kali ulangan yaitu W0 (0% : 0%) W1 (25% : 0%); W3 (15% : 10%); W4 (10% : 15%); W5 (0% : 25%). Sehingga menghasilkan 15 unit perlakuan. Data di analisis menggunakan Analisys Of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Penambahan tepung rumput laut dan tepung kentang menunjukan hasil yang berpengaruh sangat nyata (p<0,05) pada uji proksimat yaitu kadar air sebesar 52,03%, kadar abu sebesar 1.71%, kadar lemak sebesar 6.98%, kadar protein sebesar 9.9%, kadar karbohidrat sebesar 29.39%, kadar serat sebesar 1.28%. Penambahan tepung rumput laut dan tepung kentang menunjukan hasil yang berpengaruh sangat nyata terhadap penilaian fisik daya kembang pada roti sebesar 25% pada perlakuan W0, penilaian fisik porositas pada perlaku W0, sehingga dapat disimpulkan bahwa produk roti tawar dengan perlakuan W3 dapat diterima dan disukai panelis dalam penilaian organoleptik hedonik, score sheet, penilaian fisik dan hasil penilaian proksimat. Kata kunci: tepung rumput laut, tepung kentang, roti tawar.

PENGARUH SUHU DAN LAMA PEMANASAN TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN PENILAIAN ORGANOLEPTIK AIR KELAPA KEMASAN Amanda, Ikko Putri; tamrin, tamrin; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 4, No 2 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of heating temperature on the physical, chemical, and organoleptic characteristics of packaged coconut water. This research was conducted based on Randomized Block Design (RBD) with 2 factors, the first factor was heating temperature of 85 °C (S1) and 95 °C (S2). Meanwhile, the second factor was heating duration of 25 minutes (L1) and 35 minutes (L2). Each treatment was repeated 6 times to produce 24 experimental units. The variables observed were sensory assessment and chemical content of coconut water. The results show that in sensory assessment, the product favored by panelists was S2L2 treatment (heating temperature 95 oC for 35 minutes) with average color, aroma, and test scores of 4.02 (like), 3.95 (like), and 4.01 (like). The selected coconut water product had a glucose level of 2.69%, a pH value of 5.90 (weak acid), a total microbial of 4.0 x 103 cfu, a total dissolved solid of 11.58%, and a viscosity level of 12.99%. Based on the organoleptic assessment, the product can be accepted (favored) by panelists and meet SNI standards. Keywords:coconut water, heating temperature, heating time, sensory value. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh suhu pemanasan terhadap karakteristik fisik, kimia dan organoleptik air kelapa kemasan. Penelitian ini dilakukan berdasarkan Rancangan Acak Kelompok (RAK) dengan 2 Faktor, factor pertama adalah suhu pemanasan 85°C (S1) dan suhu 95°C (S2). Faktor kedua yaitu lama pemanasan 25 menit (L1) dan 35 menit (L2), setiap perlakuan di ulang sebanyak 6 kali sehingga menghasilkan 24 unit percobaan. Variabel yang diamati adalah penilaian sensori dan kandungan kimia air kelapa. Hasil penelitian menunjukkan bahwa penilaian sensori terpilih oleh panelis terdapat pada perlakuan S2L2 (suhu pemanasan 95oC selama 35 menit) dengan skor penilaian terhadap warna dengan rerata 4,02 (suka), aroma dengan rerata 3,95 ( suka), dan rasa dengan rerata sebesar 4,01 (suka). Produk air kelapa pada perlakuan terpilih memiliki kadar glukosa 2,69%, nilai pH 5,90 (asam lemah), total mikroba 4.0 x 103 CFU, total padatan terlarut 11,58%, dan tingkat viskositas 12,99%. Berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis dan memenuhi standar SNI. Kata kunci: air kelapa, suhu pemanasan, lama pemanasan, nilai sensori.

PENGARUH PEMANASAN MENGGUNAKAN ALAT PRESSURE COOKER DAN PENYINARAN LAMPU ULTRAVIOLET TERHADAP PENILAIAN ORGANOLEPTIK DAN TOTAL MIKROBA AIR KELAPA DENGAN KEMASAN BOTOL KACA Hasbi, Hasbi; tamrin, tamrin; Karimuna, La
Jurnal Sains dan Teknologi Pangan Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of heating using pressur cooker and ultraviolet light irradiation on organoleptic assessment and total microbial coconut water. This study used a randomized block design (RBD) which was arranged factorially with 2 factors. The first factor was the heating time (P) consisting of control (P0), 10 minutes (P1) and 20 minutes (P2). The second factor was the duration of 40 watt Ultraviolet light (U) consisting of controls (U0), 15 minutes (U1) and 25 minutes (U2). The physicochemical test results of coconut water products consisted of microbial total, pH value, and viscosity were 8.20x103 CFU / ml, 4.12 and 1.524 N/m2, respectively and the selected treatment based on organoleptic test (P1U2 sample) (10 minutes heating, with ultraviolet irradiation for 25 minutes) had organoleptic value of color, aroma and taste namely 3.84 (like), 3.51 (like) and 3, 69 (like). Total microbial data on coconut water products do not meet SNI standards.Keywords: Pressure cooker, ultraviolet, coconut water.ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemanasan menggunakan alat pressur cooker dan penyinaran lampu ultraviolet terhadap penilaian organoleptik dan total mikroba air kelapa. Penelitian ini menggunakan Rancangan Acak kelompok (RAK) yang disusun secara faktorial dengan 2 faktor. Faktor pertama adalah lama pemanasan (P) terdiri dari kontrol (P0), 10 menit (P1) dan 20 menit (P2). Faktor kedua adalah lama penyinaran lampu Ultraviolet 40 watt (U) terdiri dari kontrol (U0), 15 menit (U1) dan 25 menit (U2). Hasil uji fisikokimia produk air kelapa terdiri dari total mikroba, Nilai pH, dan viskositas berturut-turut sebesar 8.20x103CFU/ml, 4,12 dan 1,524 N/m2 dan perlakuan terpilih berdasarkan uji organoleptik (sampel P1U2) (Pemanasan 10 menit, dengan penyinaran ultraviolet selama 25 menit) memiliki nilai organoleptik terhadap warna, aroma dan rasa berturut-turut sebesar 3,84 (suka), 3,51 (suka) dan 3,69 (suka). Data total mikroba pada produk air kelapa tidak memenuhi standar SNI. Kata kunci: Pressure cooker, sinar ultraviolet, air kelapa.

PENGARUH PENAMBAHAN NIB KAKAO TERHADAP KARAKTERISTIK FISIK, KIMIA, ORGANOLEPTIK SERTA AKTIVITAS ANTIOKSIDAN COKELAT BATANG Ramlan, Ramlan; tamrin, tamrin; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of addition of cacao nib to physical, chemical, organoleptic characteristics and antioxidant activity of chocolate bar. This study used a completely randomized design (CRD) with making chocolate bars 100% as P0 (control) = cocoa nib of 0%, P1 = cocoa nib of 4%, P2 = cocoa nib of 7%, P3 = cacao nib of 10% and P4 = cocoa nib of 13%. The results showed that the chosen treatment of chocolate bar products was P1 (4% cocoa nib) with an average preference for color, aroma, texture and taste were 4.40 (like), 3.90 (like), 4.37 (like) and 4.40 (like), respectively. The P1 chocolate sample had fat blooming after 1 week of storage at 30-33°C and a moisture content of 2.05%. However, P1 had higher levels of fat, protein and antioxidant activity than controls. Fat content, protein content and antioxidant activity of P1 were 46.56%, 19.17% and 18.69% respectively. The results of this study indicated the addition of cacao nib does not affect the quality of the chocolate bar. Keywords: Cocoa Nib, chocolate bar, organoleptic, antioxidant activity. ABSTRAK Penilitian ini bertujuan untuk mengetahui pengaruh penambahan nib kakao terhadap karakteristik fisik, kimia, organoleptik serta aktivitas antioksidan cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pembuatan cokelat batang 100% sebagai P0 (kontrol) = nib kakao 0%, P1 = nib kakao 4%, P2 = nib kakao 7%, P3 = nib kakao 10%, P4 = nib kakao 13%. Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terpilih produk cokelat batang yaitu P1 (nib kakao 4%) dengan rata-rata kesukaan terhadap warna, aroma, tekstur dan rasa sebesar 4.40 (suka), 3.90 (suka), 4.37 (suka) dan 4.40 (suka). Sampel P1 cokelat mengalami fat blooming setelah penyimpanan 1 minggu di suhu 30-330C dan kadar air sebesar 2.05%. Akan tetapi, P1 mengandung kadar lemak, protein, dan aktivitas antioksidan lebih tinggi dibandingkan kontrol. Kandungan lemak, protein, dan aktivitas antioksidan P1 berturut-turut adalah 46.56%, 19.17% dan 18.69%. Hasil penelitian ini menunjukkan bahwa nib kakao tidak mempengaruhi kualitas coklat batang. Kata kunci: Nib kakao, cokelat batang, organoleptik, aktivitas antioksidan.

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 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 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 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

Title

Found 223 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 223 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 223 Documents
Search