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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 SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 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 Indonesian Physical Review 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 Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Bakti Hayati Jurnal Suara Politik Journal of Fisheries & Marine Jurnal Akademika Kimia Jurnal Ragam Pengabdian JARI : Jurnal Akuakultur Rawa Indonesia SEMINAR TEKNOLOGI MAJALENGKA (STIMA)

Tamrin Tamrin

UNTAG Samarinda

Author-ID : 400808

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PENGARUH LAMA DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK ORGANOLEPTIK, AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN KIMIA TEPUNG KULIT PISANG AMBON (Musa Acuminata Colla) Cahyani, Sri; tamrin, tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to study the effect of duration time and temperature on organoleptic characteristics, antioxidant activity and chemical content of Ambon banana peel flour. This study used a completely randomized design (CRD) of two factors. The first factor was the duration time of drying namely L1 (4 hours), L2 (5 hours) and L3 (6 hours). The second factor was the drying temperature namely S1 (500°C), S2 (600°C) and S3 (700°C). The results showed that the interaction treatment of duration time and temperature of drying had a very significant effect on organoleptic characteristics which included color and texture but was not significantly effect on taste and aroma. The selected treatment was obtained at 6 hours of drying time and drying temperature of 600°C (L3S2). The antioxidant activity of Ambon banana peel flour in the selected sample showed an IC50 value of 1093.33ppm (very weak). The water, ash and crude fiber contents of the L3S2 samples were 8.63%, 7.96% and 10.74%. The result showed that duration time and temperature of drying can be effected on organoleptic characteristics, antioxidant activity and chemical contents of ambon banana peel flour.Keywords: Banana peel flour, Organoleptics, Antioxidant Activities, chemical content. ABSTRAK Tujuan penelitian ini untuk mempelajari pengaruh lama dan suhu pengeringan terhadap karakteristik organoleptik, aktivitas antioksidan dan kandungan kimia tepung kulit pisang ambon. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama yaitu lama pengeringan L1 (4 jam), L2 (5 jam) dan L3 (6 jam). faktor kedua adalah suhu pengeringan S1 (500C), S2 (600C) dan S3 (700C). Hasil penelitian menunjukkan bahwa perlakuan interaksi lama pengeringan dan suhu pengeringan berpengaruh sangat nyata terhadap karakteristik organoleptik yang meliputi warna dan tekstur sedangkan tidak berpengaruh nyata terhadap rasa dan aroma.Perlakuan terpilih diperoleh pada lama pengeringan 6 jam dan suhu pengeringan 600C (L3S2). Aktivitas antioksidan tepung kulit pisang ambon pada sampel terpilih menunjukkan nilai IC50 yaitu sebesar 1093,33ppm(sangat lemah). Kadar air, abu dan serat kasar sampel L3S2 yaitu 8.63%, 7.96% dan 10,74%. Hasil pengujian menunjukkan bahwa lama dan suhu pengeringan dapat berpengaruh terhadap karakteristik organoleptik, aktivitas antioksidan dan kandungan kimia tepung kulit pisang ambon. Kata kunci :Tepung kulit pisang ambon, organoleptik, aktivitas antioksidan,kandungan kimia.

PENGARUH SUBTITUSI TEPUNG UBI KAYU FERMENTASI TERHADAP NILAI SENSORIK DAN PROKSIMAT NUGGET IKAN GABUS Hidayat, Ryan; tamrin, tamrin; wahab, djukrana
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 determine the effect of fermented cassava flour substitution on the sensory assessment of snakehead fish nuggets and the proximate test (moisture, ash, fat, crude fiber, protein, and starch contents). This research used a Completely Random Design (CRD) with N0 (0% fermented cassava flour + 100% tapioca flour), N1 (20% fermented cassava flour + 80% tapioca flour), N2 (40% fermented cassava + 60% tapioca flour), N3 (60% fermented cassava flour + 40% tapioca flour), N4 (80% fermented cassava flour: 20% tapioca flour), and N5 (100% fermented cassava flour + 0% tapioca flour). Each treatment was repeated 4 times so that 24 units of data were obtained. The variables observed were sensory assessment and proximate test of snakehead fish nuggets. The results show that based on the sensory assessment, the product most preferred by the panelists was N3 (60% fermented cassava flour, 40% tapioca flour) with color, aroma, texture, and taste scores of 4.17 (golden brown), 4.12 (has a fresh fish aroma), 4.18 (chewy), and 4.10 (delicious), respectively. Meanwhile, the proximate test values show the selected product has 25.75% water content, 1.04% ash content, 18.22% fat content, 1.51% crude fiber, 5.89% protein content, and 47.59% starch content. The results show that snakefish nuggets made from fermented cassava flour and tapioca flour were preferred (accepted) by panelists and had a fairly high proximate value.Keywords: snakehead fish nugget, fermented cassava flour, snakehead fish, sensory value. ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh substitusi tepung ubi kayu fermentasi terhadap penilaian sensorik nugget ikan gabus dan uji proksimat (kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein dan kadar pati) yang terdapat pada nugget ikan gabus. Penelitian ini dilakukan berdasarkan Rancangan Acak Lengkap (RAL) dengan N0 (0% tepung ubi kayu fermentasi + 100% tepung tapioka), N1 (20% tepung ubi kayu fermentasi + 80% tepung tapioka ), N2 (40% tepung ubi kayu fermentasi + 60% tepung tapioka), N3 (60% tepung ubi kayu fermentasi + 40% tepung tapioka), N4 (80% tepung ubi kayu fermentasi : 20% tepung tapioka) dan N5 (100% tepung ubi kayu fermentasi + 0% tepung tapioka). Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh sebanyak 24 unit data. Variabel yang diamati adalah penilaian sensorik dan pengujian proksimat nugget ikan gabus. Hasil penelitian menunjukkan bahwa penilaian sensorik terpilih oleh panelis terdapat pada komposisi 60% tepung ubi kayu fermentasi, 40% tepung tapioka dengan skor penilaian terhadap warna 4.17% (coklat keemasan), aroma 4.12% (berbau ikan segar), tekstur 4.18% (kenyal), rasa 4.10% (enak) dan nilai uji proksimat meliputi: kadar air 25.75%, kadar abu 1.04%, kadar lemak 18.22%, serat kasar 1.51%, kadar protein 5.89%, dan kadar pati 47.59%. Hasil penelitian menunjukan bahwa nugget ikan gabus formulasi tepung ubi kayu fermentasi dan tepung tapioka disukai (diterima) oleh panelis dan memiliki nilai proksimat yang cukup tinggi.Kata kunci: nugget ikan gabus, tepung ubi kayu fermentasi, ikan gabus, nilai sensorik.

PENGARUH SUBTITUSI TEPUNG UBI KAYU FERMENTASI TERHADAP NILAI SENSORIK DAN PROKSIMAT NUGGET IKAN GABUS Hidayat, Ryan; tamrin, tamrin; wahab, djukrana
Jurnal Sains dan Teknologi Pangan Vol 4, No 2 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

PENGARUH LAMA DAN SUHU PENGERINGAN DALAM PENGOLAHAN TEPUNG BUAH MANGROVE JENIS LINDUR (Bruguiera gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, KIMIA, DAN AKTIVITAS ANTIOKSIDAN Ayu, Melani K; tamrin, tamrin; Hermanto, Hermanto
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 research was to study the effect of drying time and temperature in mangrove fruit flour processing on the organoleptic characteristics, chemical properties, and antioxidant activity. This study used a completely randomized design (CRD) with two factors. The first factor was drying time, which was divided into 5 hours (L1), 6 hours (L2), and 7 hours (L3). The second factor was the drying temperature, which was divided into 500C (S1), 600C (S2), and 700C (S3). The results showthat the drying time and temperature affected the organoleptic quality. The best treatment with the highest preference level obtained by the L3S2 sample, with the scores of color, aroma, and texturereached 3.96 (like), 3.69 (like), and 4.04 (like), respectively. The L3S2 sample then analyzed for its water content, tannin, HCN, and antioxidant activity (IC50). The results show that the sample dried at 600C for 7 hours had an average of 11.17% water content, 47.45 ppm tannin, 0.055 ppm HCN, and 165.22 ppm IC50. The organoleptic assessment results show that the products were preferred by panelists. Keywords: drying time, drying temperature, mangrove flour ABSTRAKTujuan penelitian ini untuk mempelajari pengaruh lama dan kondisi pengeringan dalam pengolahan tepung buah mangrove terhadap karakteristik organoleptik, kimia, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama yaitu lama pengeringan L1 (5 jam), L2 (6 jam), L3 (7 jam). Faktor kedua adalah suhu pengeringan S1 (500C), S2 (600C) dan S3 (700C). Hasil penelitian menunjukkan lama dan suhu pengeringan mempengaruhi mutu organoleptik.Adapun perlakuan terbaik dengan tingkat kesukaan tertinggi diperoleh pada lama dan suhu pengeringan L3S2. L3S2 memiliki tingkat kesukaan warna 3,96 (suka), aroma 3,69 (suka) dan tekstur 4,04 (suka). Berdasarkan penilaian organoleptik tertinggi maka dilanjutkan dengan analisis terhadap kadar air, tanin, HCN dan aktivitas antioksidan IC50 tepung mangrove perlakuan terbaik yaitu lama pengeringan 7 jam dan suhu pengeringan 600C (L3S2). Analisis perlakuan terbaik dengan L3S2 memiliki rata-rata kadar air 11.17%, tanin 47.45 ppm, HCN 0.055 ppm dan IC50 165,22 ppm.berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelisKata kunci: lama pengeringan, suhu pengeringan ,tepung mangrove

PENGARUH PENAMBAHAN SARI JAHE GAJAH (Zingiber 0fficinale) TERHADAP ORGANOLPTIK, SIFAT FISIK DAN KIMIA DALAM PEMBUATAN PERMEN JELLY DAUN KATUK (Sauropus androgynus) Susanti, Kadek Intan Arni; tamrin, tamrin; Asyik, Nur
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 adding ginger juice to the organoleptic, physical, chemical, and antioxidant properties of katuk jelly leaf candy. This study used a Completely Randomized Design (CRD) consisting of 5 types of ginger juice addition treatments symbolized by the letter (J), namely, J1 (0%), J2 (5%), J3 (10%), J4 (15%), and J5 (20%). The results show that the addition of ginger juice had no significant effect on organoleptic assessment (color and texture) but had a significant effect on the aroma and taste of katuk leaf jelly candy. The addition of ginger juice to the katuk leaf jelly has a significant effect on pH but has no significant effect on suppleness, moisture content, and ash content. The antioxidant activity of katuk leaf candy increases with increasing concentration of ginger juice added. The chosen treatment of jelly candy is the J4 treatment (15% ginger juice) with the color, aroma, taste, and texture organoleptic values reached is 3.42 (slightly like), 3.62 (like), 4.07 (like), and 3.42 (slightly like), respectively. The J4 treatment also had the elasticity of 3.59 (rubbery), the water content of 20.01%, ash content of 1.49%, pH of 5.26%, and an IC50 value of 764.716 ppm. Thus, it can be concluded that the higher the addition of the ginger juice concentration, the higher the increase of katuk leaf jelly antioxidant activity, water content, and ash content. In general, jelly candy products were accepted (preferred) by panelists.Keywords: Jelly Candy, Ginger, Katuk LeavesABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan sari jahe terhadap organoleptik, sifat fisik, kimia dan aktivitas antioksidan permen jelly daun katuk. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan sari jahe yang dilambangkan dengan huruf (J) yaitu, J1 (0%), J2 (5%), J3 (10%), J4 (15%) dan J5 (20%). Hasil penelitian menunjukkan bahwa penambahan sari jahe berpengaruh tidak nyata terhadap penilaian organoleptik (warna dan tekstur) tetapi berpengaruh nyata terhadap aroma dan rasa permen jelly daun katuk. Penambahan sari jahe pada permen jelly daun katuk berpengaruh nyata terhadap pH namun berpengaruh tidak nyata terhadap kekenyalan, kadar air dan kadar abu. Aktivitas antioksidan permen jelly daun katuk semakin meningkat seiring meningkatnya konsentrasi sari jahe yang ditambahkan. Perlakuan terpilih dalam pembuatan permen jelly dauk katuk yaitu perlakuan J4 (Penambahan sari jahe 15%) dimana nilai organoleptik warna sebesar 3.42 (agak suka), aroma 3.62 (suka), rasa 4.07 (suka), dan tekstur 3.42 (agak suka), memiliki nilai kekenyalan 3.59 (kenyal), kadar air 20.01%, kadar abu 1.49%, dan pH 5.26%, dan memiliki nilai IC50 pada perlakuan J4 Yaitu 764.716 ppm. Sehingga dapat disimpulkan semakin tinggi penambahan kosentrasi sari jahe aktivitas antioksidan permen jelly daun katuk semakin meningkat begitu pula dengan kadar air dan kadar abu permen jelly daun katuk. Secara umum produk permen jelly ini dapat diterima (disukai) panelis.Kata kunci: Permen Jelly, Jahe, Daun Katuk

AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK ORGANOLEPTIK MINUMAN FUNGSIONAL BERBAHAN DASAR KULIT BUAH MANGGIS(Garcinea mangostana Linn) DAN JAHE MERAH (Zingiber officinale Var. Rubrum) Sariati, Sariati; tamrin, tamrin; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to study the antioxidant activity and organoleptic characteristics of functional drinks made from mangosteen peel and red ginger. This study used a completely randomized design (CRD) using the addition of red ginger powder formulation, the first factor was mangosteen peel powder 5 grams without the addition of red ginger, then the second factor was adding red ginger 4 grams, 6 grams, 8 grams and 10 grams. The observation variables in this study were organoleptic characteristics (color, aroma and taste) and antioxidant activity tests. The results showed that the formulation of the addition of red ginger powder on the mangosteen peel functional drink had a very significant effect (P <0.05) on the organoleptic test of color, aroma, and taste. Selected functional drinks based on organoleptic assessment are found in the J4 formulation (10 grams of red ginger powder formulation added) with an assessment score of color organoleptic characteristics 3.34 (likes), aroma 3.41 (likes) and flavor 3.40 (likes). The selected functional beverage antioxidant activity showed an IC50 value of 1358.85 ppm (very weak). Keywords: mangosteen peel, red ginger and functional drink. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui aktivitas antioksidan dan karakteristik organoleptik minuman fungsional berbahan dasar kulit manggis dan jahe merah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi penambahan bubuk jahe merah, faktor pertama yaitu bubuk kulit manggis 5 gram tanpa penambahan jahe merah, kemudian faktor kedua yaitu penambahan jahe merah 4 gram, 6 gram, 8 gram dan 10 gram. Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma dan rasa) dan uji aktivitas antioksidan. Hasil penelitian menunjukkan bahwa formulasi penambahan bubuk jahe merah pada minuman fungsional kulit manggis berpengaruh sangat nyata (P<0,05) terhadap uji organoleptik warna, aroma, dan rasa. Minuman fungsional terpilih berdasarkan penilaian organoleptik terdapat pada formulasi J4 (formulasi penambahan bubuk jahe merah sebanyak 10 gram) dengan skor penilaian terhadap karakteristik organoleptik warna 3,34 (agak suka), aroma 3,41 (agak suka) dan rasa 3,40 (agak suka). Aktivitas antioksidan minuman fungsional terpilih menunjukan nilai IC50 sebesar 1358,85 ppm (sangat lemah) dan berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis. Kata kunci: kulit manggis, jahe merah, minuman bubuk.

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK ORGANOLEPTIK NILAI GIZI DAN KARAKTERISTIK FISIK MIE BASAH DENGAN SUBTITUSI TEPUNG UBI KAYU YANG DIFERMENTASI (Manihot esculenta crantz) Fropitasari, Irna; tamrin, tamrin; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Sains dan Teknologi Pangan Vol 4, No 4 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The aim of this research was to study the effect of formulation seaweed flour and fermented cassava flour on the organoleptic characteristics, nutritional value and physical characteristics of wet noodles. This study used a completely randomized factorial design. The first factor is the formulation of seaweed flour 5%, 10%, 15%. The second factor is the formulation of fermented cassava flour 30% and 20%. The observation variable research were organoleptic test (color, aroma, taste and texture), nutritional value and physical characteristics (water absorption and development power) of wet noodles. Organoleptic assessment results were analyzed statistically used Analysis of Variance (ANOVA). The results showed that the formulation of seaweed flour was highly significant on the color, taste and texture of wet noodles. Formulation fermented cassava flour and interactions between seaweed flour and fermented cassava flour did not significantly affect the ratings of organoleptic wet noodle. Formulation 5% seaweed flour and fermented cassava flour 30% (R1K1) is the best treatment based on the results of organoleptic test. The nutritional value of wet noodles best treatment (R1K1) include 34.20% water content, ash content 2.19%, fat content 1.04%, protein content 8.86% and carbohydrate content of 53.35%. The physical characteristics of a wet noodle best treatment (R1K1) include water absorption 111.172%, power development 22.22%. Based on the research results, it can be concluded that the wet noodles product formulation of seaweed flour and fermented cassava flour can be accepted (like) by the panelists and have met SNI standards. Keywords: wet noodle, seaweed flour, fermented cassava flour. ABSTRAK Tujuan penelitian ini adalah untuk mempelajari pengaruh formulasi tepung ubi kayu fermentasi dan tepung rumput laut terhadap karakteristik organoleptik, nilai gizi dan karakteristik fisik mie basah. Penelitian ini menggunakan rancangan acak lengkap faktorial. Faktor pertama adalah formulasi rumput laut 5%, 10%, 15%. Faktor kedua adalah formulasi tepung ubi kayu fermentasi 30% dan 20%. Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), nilai gizi dan karakteristik fisik (daya serap air dan daya kembang) mie basah. Data hasil penilaian organoleptik dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa formulasi tepung rumput laut berpengaruh sangat nyata terhadap warna, rasa dan tekstur mie basah. Formulasi tepung ubi kayu fermentasi dan interaksi antara tepung rumput laut dan tepung ubi kayu fermentasi tidak berpengaruh nyata terhadap penilaian oganoleptik mie basah. Formulasi tepung rumput laut 5% dan tepung ubi kayu fermentasi 30% (R1K1) merupakan perlakuan terpilih berdasarkan hasil uji organoleptik warna 3,41 (agak suka), tekstur 3,10 (agak suka), rasa 3,07(agak suka), aroma 3,10 (agak suka). Nilai gizi mie basah perlakuan terpilih (R1K1) meliputi kadar air 34,20%, abu 2,19%, lemak 1,04%, protein 8,86% dan karbohidrat 53,35%. Karakteristik fisik mie basah perlakuan terpilih (R1K1) meliputi daya serap air 111,172%, daya pengembangan 22,22%. Berdasarkan hasil penelitian, produk mie basahformulasi tepung ubi kayu fermentasi 30% dan tepung rumput laut 5% (R1K1) dapat diterima (disukai) oleh panelis dan telah memenuhi standar nilai gizi SNI. Kata kunci: mie basah, tepung rumput laut, tepung ubi kayu fermentasi.

ANALISIS ORGANOLEPTIK DAN PROFIL TEKSTUR ROTI MANIS WIKAU MAOMBO DENGAN APLIKASI PEKTIN Sutrianingsih, Susi; Wahyuni, Sri; tamrin, tamrin
Jurnal Sains dan Teknologi Pangan Vol 4, No 4 (2019): 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.v4i4.9012

ABSTRACT This research was conducted to determine sensory properties of bread from maombo wikau flour with the addition of pectin. This study uses randomized range (CRD) then proceed with BNT test, where the treatment was 5 times with replications 4 times. The treatment consists of R1 = Wheat flour = 100%, Maombo wikau flour = 0%, Pectin 0%, R2 = Wheat flour = 30%, Maombo flour = 70%, Pectin 0.3%, R3 = Wheat flour = 30% , maombo wikau flour = 70%, 0.4% pectin, R4 = Wheat flour = 30%, maombo wikau flour = 70%, pectin 0.5%, R5 = Wheat flour = 30%, mixed wombo flour = 70%, pectin = 0.6% The parameters analyzed were then analyzed physically-chemically including proximate analysis, color, texture and sensory characteristics. The results showed that the interaction of the proportion of wheat flour, maombo wica flour and pectin concentration had a very significant effect on physicochemical properties (certain volume, texture index, moisture content, ash, protein, carbohydrate, fat and fiber), had no significant effect on texture and sensory properties of bread. Pectin produces bread with acceptable quality based on physicochemical properties even though they still have lower sensory properties than bread produced from 100% flour. In organeletic testing the most preferred treatment by panelists is treatment R2, namely TT 30%: WM 70%: PN 0.3% (flour 30%, Wikau maombo 70%, Pectin 0.3%), which produces bread products with good quality in accordance with the SNI standard for sweet bread, the volume that has a significant effect on the selected treatment has a mean specific volume of 64 ml / g and has a good texture index. Keywords: wikau maombo, pectin, organoleptic, texture bread profile ABSTRAK Penelitian ini dilakukan untuk mengetahui karakteristik organoleptik roti dan profil tekstur roti yang dibuat dari tepung wikau maombo dengan penambahan pektin. Penelitian ini menggunakan rangcangan acak lengkap (RAL). Perlakuan terdiri dari lima formulasi roti manis, yaitu : R1 (Tepung terigu 100% , tepung wikau maombo 0 %, pektin 0%), R2 (Tepung terigu 30 %, tepung wikau maombo 70%, pektin 0,3%), R3 (Tepung terigu 30 % , tepung wikau maombo 70%, pektin 0,4%), R4 ( Tepung terigu 30% , tepung wikau maombo 70 %, pektin 0,5%), R5 (Tepung terigu 30%, tepung wikau maombo 70 %, pektin 0,6%). Analisis karakteristik organoleptik meliputi warna, aroma, rasa, dan tekstur serta analisis profil tekstur dengan SEM (Scanning Electron Microscope). Hasil penelitian menunjukkan bahwa interaksi proporsi tepung terigu, tepung wikau maombo dan konsentrasi pektin tidak berpengaruh nyata pada karakteristik sensoris roti. Aplikasi pektin menghasilkan roti dengan kualitas yang dapat diterima berdasarkan analisis organoleptik, walaupun memiliki penilaian lebih rendah dibandingkan roti yang dihasilkan dari tepung terigu 100%. Pada pengujian organoletik perlakuan yang paling disukai para panelis yaitu perlakuan R2 (tepung terigu 30%, tepung wikau maombo 70%, pektin 0,3%), yang menghasilkan produk roti dengan mutu yang sesuai dengan standar SNI roti manis. Hasil pengamatan profil tekstur menggunakan alat SEM menunjukkan perbedaan morfologi antara tekstur roti manis kontrol dan roti manis R3 (30% tepung terigu, 70% wikau maombo dan pektin 0.4%). Kata Kunci: wikau maombo, pektin, organoleptik, profil tekstur roti manis

PENGARUH PENAMBAHAN FILTRAT KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) PADA SIRUP AIR KELAPA (Cocos Nucifera L.) Terhadap Nilai Organoleptik dan Aktivitas Antioksidan Ntia, Wa; tamrin, tamrin; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aims to study the effect of adding red dragon fruit skin filtrate to coconut water syrup to organoleptic values and antioxidant activity. This study used a Completely Randomized Design (CRD) consisting of 1 factor, namely the addition of red dragon fruit skin filtrate (N) consisting of N0 (control) = 0%, N1 = 10%, N2 = 20%, N3 = 30%, and N4 = 40%. Data were analyzed using Analysis of Variances (ANOVA). The results obtained showed that the best treatment of coconut water syrup products is N4 (addition of red dragon fruit skin filtrate 40%) with an average preference for color is 4.63 (very like), aroma of 3.59 (very like), and taste of 4.04 (very like). Based on the analysis carried out on the best treatment of coconut water syrup, the parameters observed were the viscosity analysis of 3865,89 cP, pH of 3.545, and the antioxidant activity of selected coconut water syrup showed an IC50 value of 268.76 ppm (weak)Based on SNI syrup that coconut water syrup products with the addition of red dragon fruit skin filtrate meet the standards, and based on organoleptic assessment it was acceptable (highly preferred) by panelists. Keywords:Coconut water, red dragon fruit skin, organoleptic, antioxidant activity. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh penambahan filtrat kulit buah naga merah pada sirup air kelapa terhadap nilai organoleptik dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 1 faktor, yaitu penambahan filtrat kulit buah naga merah (N) yang terdiri dari N0 (kontrol) = 0%, N1 = 10%, N2 = 20%, N3 = 30%, dan N4 = 40%. Data dianalisis mengunakan Analysis of Variaces (ANOVA).Hasil penelitian yang diperoleh menunjukan bahwa perlakuan terpilihproduk sirup air kelapa yaitu N4 (penambahan filtrat kulit buah naga merah 40%) dengan rata-rata kesukaan terhadap warna adalah sebesar 4,63 (sangat suka), aroma sebesar 3.59 (sangat suka), dan rasa sebesar 4.04 (sangat suka). Berdasarkan analisis yang dilakukan pada sirup air kelapa perlakuan terpilih, parameter yang diamati yaitu analisis viskositas sebesar 3865,89 cP, pH sebesar 3,545,dan aktivitas antioksidan sirup air kelapa terpilih menunjukan nilai IC50sebesar 268,76 ppm (lemah).Berdasarkan SNI sirup bahwa produk sirup air kelapa dengan penambahan filtrat kulit buah naga merah telah memenuhi standar, dan berdasarkan penilaian organoleptik dapat diterima (sangat disukai) oleh panelis. Kata kunci: Air kelapa, kulit buah naga merah, organoleptik, aktivitas antioksidan

INCORPORATING MORINGA AND KATUK LEAF EXTRACTS IN THE PRODUCTION OF SAGO BASED LIQUID SUGAR: SENSORY PROPERTIES, GLUCOSE CONTENT AND ANTIOXIDANT ACTIVITY Ansharullah, Ansharullah; Natsir, Muhammad; tamrin, tamrin; Asranudin, Asranudin
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Incorporation of the extracts of Moringa and Katuk leaves in the production of sago based liquid sugar was one way to diversify and improved its added value. The liquid sugar produced had a better anti-oxidant activity, but had a lower sensory properties. A pilot plant scale production of this liquid sugar was attempted in collaboration with a small scale enterprise in Moramo,Southeast Sulawesi. This study was aimed to determine the fortification effect of Moringa and Katuk leaf extract on the properties of sensory, and anti-oxidant activity of the sago liquid sugar. The sugar was produced enzymatically through liquefaction and saccharification processes employing commercial alfa-amylase and amyloglucosidase. The sugar was then fortified with the extract of Moringa and Katuk leaves, with various concentrations, i.e. G0 (100 % liquid sugar as a control); G1 (95% liquid sugar + 5% Katuk extract), G2 (95% liquid sugar + 5% Moringa extract), G3 (90% liquid sugar + 5% Moringa extract + 5% Katuk extract), G4 (85% liquid sugar + 5% Moringa extract + 10% Katuk extract), and G5 (85% liquid sugar + 10% Moringa extract + 5% Katuk extract). The results showed that fortification of Moringa and Katuk leaf extract had a significant effect on the sensory properties, and anti-oxidant activity. The G1 treatment produced better sensory properties. Increasing the content of leaves extracts had also increased the anti-oxidant activity. There was no significant differences in the glucose content of the sugar. Considering various aspects of the results obtained, the G3 formula was then scaled up for pilot plant production by a small scale enterprise. This study had indicated that a nutritional food ingredients and added value may be made through a diversified process of sago flour. Keywords: Moringa, katuk, sago liquid sugar, anti-oxidant, sensory properties INTRODUCTION The use of sago as a food has long been recognized and has even become

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 Anggereni, Kustia Angggraini, Dewi Anggraini, Serly Angraeni, Rini Annisa Fitriani, Annisa Annisa, Wa Ode Siti Nur Ansharullah ansharullah Ansori, Ardy Setya Aprilya, Dea 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 Atlantic, Mia 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 Doni saputra 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 Isamu, Kobajashi Togo Ishak, Andi Abdul Azis Jamhari Jamhari Jamrudin, Hasrin Jannah, Nur Iffatul Jayadi, Muhammad Juairiah Juairiah, Juairiah Juharni, Juharni Jumadin ., Jumadin Karyatin Karyatin, Karyatin 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 Marisi, Esther Lenny Dorlan mariyati mariyati Marpongahtun, Marpongahtun Mataputun, Donny Richard Ma’bar, M. Fadin Meli, Wa Ode Merynda Indriyani Syafutri Mintarsih, Endah mondo, Firdawati Muchdar, Fatma 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 . Rahayu, Cicielia Ernawati Rahmad Hari Purnomo Rahmah, Fadhlilla Monica Rahmat, Saleh Rahmatang, Rahmatang Ramadhani, Imes Suci Ramadhon, Azkiya Putri Ramlan, H. Ranat, Zahratul Wardha Ranggawati, Mustika Ratna Ratna Rattagi, Risma Rego Reski, Reski Restu Libriani RH. Fitri Faradilla Ria Ariany Rima Berlian Putri Rimbun, Lenny Rosbi Rini Apriliani Rinto Rinto Ririn Ririn 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

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