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FORMULASI PRODUK MINUMAN KESEHATAN PROBIOTIK BERBASIS KACANG MERAH (Phaseolus Vulgaris L.) DAN SARI JAGUNG (Zea mays L.) Siswanto, Siswanto; ansharullah, ansharullah; 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 This study aimed to determine the effect of addition red bean extract and corn extract to the organoleptic characteristics of probiotic drinks. Data analysis was performed by analysis of variance (ANOVA) method with Duncan's Multiple Range Test (DMRT) test at the 95% confidence level (α = 0.05). The results of the research of selected beverage products based on organoleptic tests were treatment (M1) with a score of preference of color, aroma and taste were 2.80 (like), 3.07 (like) and 3.30 (like). The chosen treatment of sample M1 had a proximate value consisting of water, ash content, protein content, fat content and carbohydrate contents ie. 86.50%, 0.40%, 4.70%, 2.60% and 5.29 %, respectively. M1 drink product sample (red bean extract of 20%: corn juice of 50%: yogurt of 30%) can be accepted (preferred) by panelists. Keywords:Health drink, corn extract, yogurt. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari kacang merah dan sari jagung terhadap karakteristik organoleptik minuman probiotik. Analisis data dilakukan dengan metode analisis of variance (ANOVA) dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian produk minuman terpilih berdasarkan uji organoleptik adalah perlakuan (M1) dengan skor penilaian kesukaan terhadap warna, aroma dan rasa sebesar 2,80 (suka), 3,07 (suka) dan 3,30 (suka). Perlakuan terpilih sampel M1 memiliki nilai proksimat yang terdiri dari air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat berturut-turut sebesar 86,50%, 0,40%, 4,70%, 2,60% dan 5,29%. Produk minuman sampel M1 (20% sari kacang merah : 50% sari jagung : 30% yoghurt), dapat diterima (disukai) oleh panelis. Kata kunci: Minuman sehat, sari jagung, yoghurt. PENDAHULUA

Kajian Formulasi Berbasis Tepung Tempe Dan Tepung Sagu (Metroxylon Sp) Terhadap Karakteristik Organoleptik dan Kandungan Gizi Roti Burger Adriani, Adriani; ansharullah, ansharullah; Baco, Abdu Rahman
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 aimed to study the effect of tempeh and sago flours (metroxylon sp) substitution on the organoleptic characteristics and nutritional content of burger bread products. This research used a completely randomized design (CRD) consisting of four treatments, namely formulation of wheat, tempeh, and sago flours of U0 (100%: 0%: 0%), U1 (90%: 5%: 5%), U2 (80%: 10%: 10%), and U3 (70%: 10%: 20%). Observed variables in this study included organoleptic tests (color, aroma, texture, and taste) as well as proximate analysis (water, ash, protein, and fat contents). The results show that the most preferred treatment was U3 (70%: 10%: 20%) with average preference scores of color, aroma, taste, and texture reached 4.02 (like), 3.67 (like), 4.35 (like), and 3.69 (like). Proximate values of the U3 (70%: 10%: 20%) product show the water, ash, fat, protein, and carbohydrate contents of 17.97%, 1.29%, 5.08%, 13.68%, and 61.98%, respectively. Therefore, it can be concluded that the burger bread product was accepted and preferred by panelists but did not meet the Indonesian National Standard (SNI 01-0222-1995) . Keywords: burger bread, tempeh flour, sago flour, flour . ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung tempe dan tepung sagu (metroxylon sp) terhadap karakteristik organoleptik dan kandungan nutrisi gizi produk roti burger. Peneltian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan yaitu formulasi tepung terigu, tepung tempe dan tepung sagu U0 (100% : 0% : 0%), U1 (90 % : 5 % : 5 %), U2 (80 % : 10 % : 10 %), dan U3 (70 % : 10 % : 20 %). Variabel pengamatan pada penelitian ini meliputi uji organoleptik (warna, aroma, tekstur dan rasa), analisis proksimat (kadar air, kadar abu, kadar protein dan kadar lemak. Hasil penelitian menunjukkan perbedaan perbandingan tepung terigu tepung tempe dan tepung sagu. Perlakuan terbaik berdasarkan uji organoleptik roti burger perlakuan U3 (70 % : 10 % : 20 %) dengan skor penilaian kesukaan terhadap warna 4.02 (suka), aroma 3.67 (suka), rasa 4.35 (suka), dan tekstur 3.69 (suka). Nilai proksimat produk roti burger terpilih U3 (70 % : 10 % : 20 %) yang meliputi kadar air (17.97 %), kadar abu (1.29 %), kadar lemak (5.08 %), kadar protein (13.68 %) dan kadar karbohidrat (61.98 %). Hasil penelitan roti burger ini dapat diterima dan disukai panelis tetapi belum sesuai dengan standar Nasional Indonesia (SNI 01-0222-1995). Kata kunci: roti burger, tepung tempe, tepung sagu, tepung terigu. J. Sains dan Teknologi Pangan Vol. x, No.x, P. X-X, Th. 2019 2 J. Sains dan Teknologi Pangan (JSTP) 2019 PENDAHULUA

Desain Alat Pengambilan Minyak Cnsl Jambu Mete Sebagai Teknologi Tepat Guna Untuk Usaha Kecil Masyarakat Baco, Abdu Rahman; Rianda, La; Hermanto, Hermanto; Wahab, Djukrana; Rejeki, Sri
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL PANGAN DAN PERKEBUNAN (Realitas Pangan dan Perkebunan saat ini dan Prospe
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/11329

Jambu mete (Anacardium occidentale. L) merupakan salah satu komoditas yang menghasilkan devisa bagi Negara. Pengembangannya perlu didukung oleh keberadaan hasil teknologi yang sesuai perkembangan tanaman jambu mete di suatu wilayah. Teknologi pengolahan minyak CNSL jambu mete yang dapat diperoleh dari mete gelondongannya dan kulitnya hanya terbuat begitu saja, pada hal ini masih banyak hasil sampingan yang dapat dikembangkan untuk menunjang teknologi kreatif masyarakat usahatani jambu mete, seperti pengolahan minyak CNSL dari gelondongan mete dengan metode pemanasan (penggorengan) sampai berhenti menetes agar biji metenya jangan sampai gosong.Untuk kulit mete sendiri dapat dilakukan dengan teknologi pemanasan dan pemerasan (preses). Dari hasil desain alat pengambilan minyak laka (CNSL) sangat memungkinkan untuk dipakai dan dapat dibuat oleh masyarakat untuk menambah pendapatan petani itu sendiri. Dalam pengujian 2 kg mete gelondongan diperoleh hasil minyak CNSL 120 ml, tapi hasil ini masih sedikit disebabkan belum semua mete terbakar, masih ada yang setengah matang Untuk memperoleh hal tersebutÂ perlu diadakan penyuluhan kepada petani jambu meteÂ teknik-teknik pengolahan yang berbasis industri kreatif masyarakat tani sebagai nilai tambah dan bersifat agribisnis.

PENGARUH PENAMBAHAN PENYEDAP RASA KOMERSIAL TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI KONJI AMPAS KELAPA Haider, Mohamad; Ansharullah, Ansharullah; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â This study aimed to determine the effect of commercial flavoring addition on the organoleptic value and proximate test of coconut pulp konji products. This study used a Completely Randomized Design (CRD), with one factor of commercial flavorings addition (H), namely the treatment of H0 (0g), H1 (5g), H2 (10g), H3 (15g), and H4 (20g). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (Î± = 0.05). The addition of commercial flavorings had a very significant effect (p <0.05) on the parameters of aroma, taste, texture, and color (p <0.05). The best result of the organoleptic assessment was the H1 treatment (5 g commercial flavoring addition) with average scores of color, aroma, taste, and texture reached 3.99 (like), 4.15 (like), 4.02 (like), and 4.05 (like), respectively. Proximate analysis results show that the sample had 35.54% water, 23.95% crude fiber, 10.46% protein, and 31.83% fat. The addition of commercial flavorings affects the taste because commercial flavorings are able to create savory flavors when added to food products. Moreover, commercial flavorings can change colors, create aromas and improve textures because glutamic acid is soluble in water.Â Keywords: konji, coconut pulp, commercial flavoring.Â ABSTRAKÂ Â Â Â Penelitian ini bertujuan untuk menentukan pengaruh penambahan penyedap rasa komersial terhadap nilai organoleptik dan uji proksimat produk konji ampas kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu penambahan penyedap rasa komersial (H) yaitu perlakuan H0 (0%), H1 (5g), H2 (10g), H3 (15g) dan H4 (20g). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncanâ€™s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (Î±=0,05). Penambahan penyedap rasa komersial berpengaruh sangat nyata (p<0,05) terhadap parameter aroma, rasa, tekstur, dan warna (p<0,05). Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan H1 (penambahan penyedap rasa komersial 5 g) dengan skor penilaian Warna 3.99 (suka), aroma 4.15 (suka), rasa 4.02 (suka), dan tekstur 4,05 (suka), dengan nilai analisis proksimat meliputi analisis kadar air sebesar 35,54%, analisis kadar serat kasar sebesar 23,95%., analisis kadar protein sebesar 10.46% dan analisis kadar lemak sebesar 31.83%. Penambahan penyedap rasa komersial berpengaruh terhadap rasa karena penyedap rasa komersial mampu menciptakan rasa gurih saat ditambahkan dalam produk pangan selain itu penyedap rasa komersial mampu mengubah warna, menciptakan aroma dan memperbaiki tekstur karena asam glutamat mampu larut dalam air.Kata kunci: konji, ampas kelapa, penyedap rasa komersial.

FERMENTASI RAGI TAPE (Saccharomyces cerevisiae), TERHADAP SIFAT FISIK, KIMIA DAN ORGANLEPTIK PRODUK KOPI BUBUK ROBUSTA (Coffea conephora) Saputra, Agung Putu Agus; Baco, Abdu Rahman; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 4, No 6 (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.v4i6.10895

ABSTRACT This study aimed to determine the effect of baker’s yeast fermentation time on the physical, chemical, and organoleptic properties of Robusta coffee products. The results show that 20-hour fermentation displayed a very significant effect on organoleptic assessment (color, aroma, and taste) and the physical properties (pH, solubility, and water content) as well as the chemical properties (caffeine, chlorogenic acid, and ash content). The f3 treatment was selected as the best treatment in the organoleptic assessment of color (3.93), aroma (3.88), and taste (3.98). Meanwhile, the f0 treatment had the best pH (4.81).The f3 treatment also had the best solubility with a value (16.80 seconds), water content (3.67%), caffeine content (0.51%), ash content (4.64%), and chlorogenic acid (1.73%). Keywords: fermentation, best treatment, Robusta coffee, baker’s yeast (Saccharomyces cerevisiae). ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi ragi tape terhadap sifat fisik,kimia dan organoleptik produk kopi Robusta. Hasil penelitian menunjukan bahwa fermentasi 20 jam menunjukan berpengaruh sangat nyata terhadap penilaian organoleptik(warna, aroma, dan rasa), fermentasi 20 jam juga menunjukan berpengaruh sangat nyata terhadap penilaian sifat fisik (pH, kelarutan, dan kadar air), dan juga berpengaruh sangat nyata terhadap sifat kimia (kafein, asam klorogenat, dan kadar abu). Dari data diperoleh bahwa perlakuan f3 merupakan perlakuan yang terbaik pada penilaian organoleptik warna (3,93), aroma (3,88), dan rasa (3,98), perlakuan f0 pH terbaik (4,81), perlakuan terbaik kelarutan yaitu f3 dengan nilai (16,80 detik), kadar air (3,67 %), kadar kafein (0,51 %), kadar abu (4,64 %), dan asam klorogenat (1,73 %). kata kunci: fermentasi, kopi Robusta, ragi tape( Saccharomycescereviceae)

PENGARUH PENAMBAHAN BUAH SALAK (Salacca zalacca) Terhadap Karakteristik Organoleptik Dan Fisikokimia Mutu Dodol Ketan Putih Hulu, Franciskus Faa Duhu; Hermanto, Hermanto; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): 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.v5i1.11542

ABSTRACT This study aimed to analyze the organoleptic and physicochemical characteristics of white sticky rice taffy with the addition of thorny palm (Salacca zalacca). This research was conducted using a single Completely Randomized Design (CRD). Data used in this study were obtained from the organoleptic assessment of panelist acceptance and then they were analyzed using analysis of variance (ANOVA). The sample with a significant effect on the observed variables then further analyzed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α = 0.05). The results show that the best treatment of thorny palm taffy was S3 (50% of thorny palm porridge) with average scores of color, aroma, texture, and taste of 3.83 (like), 3.65 (like), 3.71 (like), and 3.99 (like), respectively. The physicochemical characteristics value of the selected product S3 shows that it had 16.88% water, 1.47% ash, 42.28% fat, 12.34% crude fiber, and pH levels of 4.91. The taffy has water, ash, and fat contents that meet the national standards. Keywords: Dodol, Salak fruit (Salacca zalacca) ABSTRAKPenelitian ini bertujuan untuk mempelajari karakteristik organoleptik dan fisikokimia mutu dodol ketan putih dengan penambahan buah salak (Salacca zalacca). Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) Faktor tunggal. Analisis data dalam penelitian ini diperoleh dari hasil penilaian organoleptik penerimaan panelis dengan menggunakan sidik ragam atau Analysis of Varian (ANOVA). Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terbaik produk dodol salak yaitu S3 (bubur buah salak 50%) dengan rata-rata kesukaan terhadap warna sebesar 3,83 (suka), aroma sebesar 3,65 (suka), tekstur sebesar 3,71 (suka) dan rasa sebesar 3,99 (suka). Nilai karakteristik fisikokimia produk dodol salak terpilih S3 (bubur buah salak 50%) yang meliputi meliputi kadar air (16,88%), kadar abu (1,47%), kadar lemak (42,28%), kadar serat kasar (12,34%) dan kadar pH (4,91%). Produk dodol memiliki nilai karakteristik kadar air, abu dan lemak yang telah memenuhi standar SNI. Kata kunci: Dodol, Buah salak (Salacca zalacca)

Analysis of The Use of Modification Tools of Wave Jambu Fruit Skin (Anacardium Occidentale L) on The Quality of Jambu Mete Kadir, Kadir; Baco, Abdu Rahman; Sakir, Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 1, No 1 (2020): Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v1i1.11666

This study aims to determine the efficiency of the work efficiency of the tool by using a modification kacip, to determine the results of the quality of the cashew seeds produced with modified modifications determining the location of the study carried out intentionally (purposive) with respondents totaling 10 respondents. Data collection is done by interview and observation methods. Analysis of the data used design analysis with drawing rocks or skecap. The results of the analysis study were designed with two blades with 3 replications each time, large cashew fruit with an average of 0,3 kg /time, medium-size cashew with an average of 0,4 kg /time and small cashew fruit with an average of 0,31 kg /time, can be seen the working capacity of the equipment in tables 3, 4 and 5 with a total of 1,01 kg / time and an overall average of 0,33 kg /time. Whereas with one blade that has not been modified, with the working capacity of the tool in table 6. Large cashew fruit with an average of 0,25 kg /time, Medium cashew fruit with an average of 0,25 kg /time, and small cashew fruit with an average of 0,22 kg /time with an amount of 0,72 kg /time and an overall average of 0,24kg /time. To determine what percentage increase in working tools used by two blades and it turns out there is an increase in working tools with results 27.27%.

Analysis of preference Consumers Against Coffee Local at Regency Muna Sawalludin, Sawalludin; Rianda, La; Baco, Abdu Rahman
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 1, No 1 (2020): Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v1i1.11667

The study aims to determine factors that influence the preference of consumers to coffee locally in Regency Muna, to determine the priority choice of consumers to coffee locally in Regency Muna, and to determine a shift in the balance of consumers to coffee Local in Regency Muna.The population in this study are consumers who buy and consume coffee at the study site, the determination of the sample is done by random sampling to obtain 75 respondents. Data collection is done through interviews, questionnaires, and documentation. Data analysis using multivariate regression analysis with the help of SPSS 16 for windows, analysis of exponential comparison methods and markov analysis. The results of this study indicate that consumer preferences for local coffee on taste variables have a significant effect with a significant value of n 0,000 <0.05, aroma variables have a significant effect 0,000 <0.05, and color variables have a significant effect 0,000 <0.05, MPE analysis shows that local kahawai coffee still has a great opportunity as a priority for consumers in the consumption of coffee in the Maabholu Village, and Markov analysis shows the equilibrium point in the 16th period namely local kahawai coffee 0.243, instant ABC Mocca coffee 0.387, instant coffee boat fire 0.230, and instant coffee Tora Bika 0.054.

FERMENTASI RAGI TAPE (Saccharomyces cereviceae), TERHADAP SIFAT FISIK, KIMIA DAN ORGANLEPTIK PRODUK KOPI BUBUK ROBUSTA (Coffea conephora) Saputra, Agung Putu Agus; Baco, Abdu Rahman; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of fermentation time for tape yeast on the physical, chemical andorganoleptic properties of Robusta coffee. The results showed that 20 hours of fermentation had a very significantly effect onorganoleptic assessment (color, aroma, and taste), assessment of physical properties (pH, solubility, and water content), andcaffeine, chlorogenic acid, and ash conten. From the data, it was found that the f3 treatment was the best treatment in theorganoleptic assessment of color, aroma and taste namely 3.93, 3.88, and 3.98, respectively. The solubility, moisturecontent, caffeine content, ash content and chlorogenic acid of sample f3 were 16.80 seconds, 3.67%, 0.51%, 4.64% and1.73%.Keywords: Fermentation, best treatment, Robusta coffee, yeast tape (Saccharomyces cereviceae).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi ragi tape terhadap sifat fisik, kimia danorganoleptik kopi Robusta. Hasil penelitian menunjukkan bahwa fermentasi 20 jam berpengaruh sangat nyata terhadappenilaian organoleptic (warna, aroma, dan rasa), penilaian sifat fisik (pH, kelarutan, dan kadar air), dan (kafein, asamklorogenat, dan kadar abu). Dari data diperoleh bahwa perlakuan f3 merupakan perlakuan yang terbaik pada penilaianorganoleptik warna, aroma dan rasa berturut-turut 3,93, 3,88, dan 3,98. Kelarutan, kadar air, kadar kafein, kadar abu danasam klorogenat sampel f3 yakni 16,80 detik, 3,67%, 0,51%, 4,64% dan 1,73 %.Kata kunci: Fermentasi, kopi Robusta, ragi tape( Saccharomyces cereviceae)ABSTRACTThis study aimed to determine the effect of fermentation time for tape yeast on the physical, chemical andorganoleptic properties of Robusta coffee. The results showed that 20 hours of fermentation had a very significantly effect onorganoleptic assessment (color, aroma, and taste), assessment of physical properties (pH, solubility, and water content), andcaffeine, chlorogenic acid, and ash conten. From the data, it was found that the f3 treatment was the best treatment in theorganoleptic assessment of color, aroma and taste namely 3.93, 3.88, and 3.98, respectively. The solubility, moisturecontent, caffeine content, ash content and chlorogenic acid of sample f3 were 16.80 seconds, 3.67%, 0.51%, 4.64% and1.73%.Keywords: Fermentation, best treatment, Robusta coffee, yeast tape (Saccharomyces cereviceae).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi ragi tape terhadap sifat fisik, kimia danorganoleptik kopi Robusta. Hasil penelitian menunjukkan bahwa fermentasi 20 jam berpengaruh sangat nyata terhadappenilaian organoleptic (warna, aroma, dan rasa), penilaian sifat fisik (pH, kelarutan, dan kadar air), dan (kafein, asamklorogenat, dan kadar abu). Dari data diperoleh bahwa perlakuan f3 merupakan perlakuan yang terbaik pada penilaianorganoleptik warna, aroma dan rasa berturut-turut 3,93, 3,88, dan 3,98. Kelarutan, kadar air, kadar kafein, kadar abu danasam klorogenat sampel f3 yakni 16,80 detik, 3,67%, 0,51%, 4,64% dan 1,73 %.Kata kunci: Fermentasi, kopi Robusta, ragi tape( Saccharomyces cereviceae)

PENGARUH PENAMBAHAN BUAH SALAK (Salacca zalacca) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA MUTU DODOL KETAN PUTIH Hulu, Franciskus Faa Duhu; Hermanto, Hermanto; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to study the organoleptic and physicochemical quality of glutinous white dodol with the addition of salak (Salacca zalacca) fruit. This research was conducted using a single factor completely randomized design (CRD). Data analysis in this study was obtained from the results of the organoleptic assessment of panelists' acceptance using the Analysis of Variants (ANOVA). Organoleptic assessment which had a significantly effect on the observed variables, is then continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). Sample S3 is the best sample with an average preference for color, aroma, texture and taste namely 3.83 (like), 3.65 (like), 3.71 (like) and 3.99 (like), respectively. Sample S3 had moisture content, ash content, fat content, fiber content and pH levels i.e. 16,88%; 1,47%; 42,28%; 12,34% and pH level of 4,91%.Keywords: Dodol, Salak fruit (Salacca zalacca)ABSTRAKPenelitian ini bertujuan untuk mempelajari organoleptik dan fisikokimia mutu dodol ketan putih dengan penambahan buah salak (Salacca zalacca). Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) Faktor tunggal. Analisis data dalam penelitian ini diperoleh dari hasil penilaian organoleptik penerimaan panelis dengan menggunakan sidik ragam atau Analysis of Varian (ANOVA). Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Sampel S3 merupakan sampel terbaik dengan rata-rata kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,83 (suka), 3,65 (suka), 3,71 (suka) dan 3,99 (suka). Sampel S3 memiliki kadar air, kadar abu, kadar lemak, kadar serat dan kadar pH berturut-turut yakni 16,88%, 1,47%, 42,28%, 12,34% dan kadar pH 4,91%.Kata kunci: Dodol, Buah salak (Salacca zalacca)

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