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Nur Asyik, Nur

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KARAKTERISASI SIFAT FISIK, KIMIA DAN AKTIFIVITAS ANTIOKSIDAN PADA BERAS MERAH (Oryza nivara) VARIETAS (BULO BULO) ASAL KABUPATEN KOLAKA DAN KABUPATEN KONAWE SELATAN Nugraha, Moch Isnaeni; tamrin, tamrin; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 3, No 3 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The objectives of this research were to investigate the physical and chemical characterization and antioxidant activity of redrice varieties (bulo bulo) from Kolaka and South Konawe. Viscosity, moisture, crude fiber, fat, protein, carbohydrate, ash andantioxidant activity of red rice varieties bulo bulo from kolaka and south konawe were 1.66 Ns/m2:11.74Ns/m2, 2.29%:3.75%,2.29%:3.80%, 6.02%:4.59%, 11.44%:11.51% , 77.72%:77.89%, 2.33%:2.25 and 79.80%:120.02%, respectively.Keywords: Physical and chemical characterization, red rice and antioxidant. ABSTRAK Tujuan dari penelitian ini untuk menentukan karakterisasi fisik, kimia dan aktivitas antioksidan beras merah Varietas (bulobulo) dari Kabupaten Kolaka dan Kabupaten Konawe Selatan. Viskositas, kadar air, kadar serat kasar, kadar lemak, kadarprotein, kadar karbohidrat, kadar abu dan aktivitas antioksidan beras merah varietas bulo bulo asal kabupaten kolaka dankonawe selatan berturut-turut sebesar beras merah varietas bulo bulo berturut-turut sebesar 1,66 Ns/m2:11,74N s/m2,2,29%:3,75%, 2,29%:3,80%, 6,02%:4,59%, 11,44%:11,51%, 77,72%:77,89%, 2,33%:2,25 dan 79,80%:120,02%. Kata kunci: Karakterisasi fisik dan kimia, beras merah dan antioksidan.

KAJIAN SUBTITUSI BUBUR RUMPUT LAUT TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI PRODUK MIE SAGUBA (SAGU DAN UBI JALAR ORANGE) Herni, Herni; Wahyuni, Sri; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 2, No 4 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the percentage of sago flour, sweet potato orange, wheat flour and seaweed porridge in the production of noodles. This research used Completely Randomized Design with the formulationnamely: P1 = Sago Flour 30 g, sweet potato flour, orange 35 g, wheat flour 15 g and seaweed porridge 30 g: P2 = 30g sagoflour, sweet potato orange 35 g, wheat flour 10 g, and seaweed porridge 25: P3 = Sago flour 30 g, sweet potato 35 g, 20 gflour, 20 g seaweed porridge: P4 = 35g sago flour, orange sweet potato 30 g , Wheat flour 20 g, seaweed porridge 15: P5 =Sago flour 30 g, sweet potato 35 g, 25 g flour and seaweed porridge. The results showed that the selected organolepticassessment by panelists was found in the composition of 30 g of sago flour, 35 g of orange sweet potato, 15 g of wheat flourand 20 g of seaweed porridge with score of 4.72% (preferred), 3.97% , 3.97% texture (preferred), 3.98% taste (preferred)and nutritional value: water content 46.61 (% bb) and, ash content 1.08 (% bb), fat content 1.42 (% bk), protein content 5.88(% bk), glucose levels 35.43 (% bk) and crude fiber 3.03 (% bb). The results showed that saguba noodle products (sago andsweet potato people) substitution of seaweed porridge was favored and accepted by consumers so it is expected to be a lowgluten noodle product.Keywords: Saguba noodles, orange sweet potato, Nutritional value ABSTRAK Tujuan penelitian ini adalah untuk menentukan presentase tepung sagu, ubi jalar orange, tepung terigu dan buburrumput laut yang tepat dalam pembuatan mie. Penelitian ini menggunakan Rancangan Acak Lengkap dengan formulasi yaitu : P1 = Tepung sagu 30 g, tepung ubi jalar orange 35 g tepung terigu 15 g, dan bubur rumput laut 30 g, P2 = Tepungsagu 30 g, ubi jalar orange 35 g, tepung terigu 10 g, dan bubur rumput laut 25 , P3 = Tepung sagu 30 g, ubi jalar orange 35g, tepung tergu 20 g, dan bubur rumut 20 g, P4 = Tepung sagu 35 g, ubi jalar orange 30 g , tepung terigu 20 g, buburrumput laut 15 P5 = Tepung sagu 30 g, ubi jalar orange 35 g, tepung terigu 25 g dan bubur rumput laut. Hasil penelitianmenunjukkan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada komposisi 30 g tepung sagu, 35 g ubi jalarorange, 15 g tepung terigu dan 20 g bubur rumput laut dengan skor penilaian terhadap warna 4.72% (Disukai), aroma 3.97%(Disukai), tekstur 3.97% (Disukai), rasa 3,98% (Disukai) dan nilai gizi: kadar air 46.61 (%bb) dan, kadar abu 1.08 (%bb),kadar lemak 1.42 (%bk), kadar protein 5.88 (%bk), kadar glukosa 35.43 (%bk) dan serat kasar 3.03 (%bb). Hasil penelitianmenunjukan bahwa produk mie saguba (sagu dan ubi jalar orang) subtitusi bubur rumput laut disukai dan diterima olehkonsumen sehingga diharapkan dapat menjadi produk mie sehat rendah gluten. Kata kunci: Mie Saguba, Ubi jalar orange, Nilai gizi

KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA SARI WORTEL, TEPUNG UBI JALAR (Ipomoea batatas L.) DAN TEPUNG TERIGU TERHADAP MIE BASAH Satriadin, Satriadin; Ansharullah, Ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 2, No 5 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of carrot extract, sweet potato flour and wheat flour to organoleptic andphysicochemical characteristics of wet noodles. The results showed that the best treatment of wet noodle product was P5sample (carrot juice of 20%, white sweet potato flour of 35% and wheat flour of 45%) with an average preferences of color of3.65% (rather like), aroma of 3.53% (like), texture of 3.72% (rather like), taste of 3.55% (rather like). Moisture, ash, proteincontents and water absorption in the P5 sample were 60.94%, 1.53%, 0.83% and 10.34%, respectively. So it can beconcluded that the best treatment of carrot extract, sweet potato flour and wheat flour on the production of wet noodle were20% : 35% and 45%. Keywords : Wet noodles, carrot extract, sweet potato flour, organoleptic. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari wortel, tepung ubi jalar dan tepung terigu terhadapkarakteristik organoleptik dan fisikokimia mie basah. Hasil penelitian menunjukkan bahwa perlakuan terbaik produk miebasah yaitu P5 (sari wortel 20%, tepung ubi jalar 35% dan tepung terigu 45%) dengan rata-rata kesukaan terhadap warnasebesar 3.65% (Agak suka), aroma sebesar 3.53% (Agak suka), tekstur sebesar 3.72% (Agak suka), rasa sebesar 3.55%(Agak suka). Kadar air, abu, protein dan daya serap air pada sampel P5 berturut-turut sebesar 60.94%, 1.53%, 0.83% dan10.34%. Sehingga dapat disimpulkan bahwa perlakuan terbaik perbandingan sari wortel, tepung ubi jalar dan tepung terigu pada pembuatan mie basah yakni 20% : 35% dan 45%. Kata kunci: Mie basah, sari wortel, ubi jalar putih, organoleptik.

PENGARUH VARIASI PENAMBAHAN SERBUK JAHE MERAH (Zingiber Officinale Var Rubrum) DENGAN VARIASI PENAMBAHAN SUKROSA TERHADAP KARAKTERISTIK FISIK, ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN SERBUK MINUMAN JAHE COKELAT INSTAN Ikbal, La Ode; 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 The purpose of this study was to find out the interaction effect between various addition of red ginger powder with various addition of sucrose on the antioxidant activity, physical, and organoleptic characteristics of instant chocolate ginger drinks. This study used a factorial Completely Randomized Design with 2 factors. The first factor was the concentration of added red ginger powder consisting of 3 levels, namely K1 = 80 g, K2 = 90 g, and K3 = 100 g. The second factor was the concentration of added sucrose consisting of 3 levels, namely H1 = 100 g, H2 = 200 g, and 300 g. The product with the most favored color by panelists was K3H3 treatment (100 g red ginger with 300 g sucrose) with the organoleptic scores of 3.93 (like). Meanwhile, products with the most favored aroma, taste, and texture were K1H3 (80 g red ginger with 300 g sucrose) with the score of 4.00 (like), K3H2 (100 g red ginger with 200 g sucrose) with the score of 3.80 (like), and K3H3 (100 g red ginger with 300 g sucrose) with the score of 4.03 (like), respectively. The K1H3 treatment had the highest total dissolved solids test with a score of 3.96 while the K3H2 treatment had the highest antioxidant activity with a score of 90.05% in instant chocolate ginger drinks. The results show that the interaction of ginger powder addition and sucrose had no significant effect on the organoleptic assessment (color, aroma, taste, and texture), total dissolved solids, and antioxidant activity of instant chocolate ginger drinks. Keywords: drink powder, chocolate, red ginger ABSTRAKTujuan penelitian ini adalah untuk mengatahui pengaruh interaksi antara variasi penambahan serbuk jahe merah dengan variasi penambahan sukrosa terhadap karakteristik fisik, organoleptik dan aktivitas antioksidan serbuk minuman cokelat jahe merah instan. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial 2 faktor. Faktor pertama adalah konsentrasi penambahan serbuk jahe merah yang terdiri dari 3 taraf yaitu K1= 80 g, K2 = 90 g dan K3 = 100 g. Faktor kedua adalah variasi penambahan sukrosa yang terdiri dari 3 taraf yaitu H1 = 100 g, H2 = 200 g dan 300 g. Penambahan variasi serbuk jahe dengan variasi penambahan sukrosa terbaik untuk penilaian organoleptik warna terdapat pada Perlakuan K3H3 (100 g jahe merah dengan 300 g sukrosa) sebesar 3,93 (suka), sedangkan aroma terbaik yaitu K1H3 (80 g jahe merah dengan 300 g sukrosa) sebesar 4,00 (suka), penilaian kesukaan rasa terbaik yaitu K3H2 (100 g jahe merah dengan 200 g sukrosa) sebesar 3,80 (suka) dan penilaian tekstur terbaik yaitu K3H3 (100 g jahe merah dengan 300 g sukrosa) sebesar 4,03 (suka). Sedangkan perlakuan K1H3 merupakan perlakuan terbaik untuk uji total padatan terlarut sebesar 3.96 dan perlakuan K3H2 merupakan perlakuan terbaik pada uji aktivitas antioksidan sebesar 90,05% pada serbuk minuman cokelat jahe merah instan. Hasil penelitian memperlihatkan interaksi variasi jumlah penambahan serbuk jahe dengan variasi jumlah penambahan sukrosa berpengaruh tidak nyata terhadap penilaian organoleptik produk (warna, aroma, rasa dan tekstur), total padatan terlarut dan aktitivitas antioksidan serbuk minuman cokelat jahe merah instan.Kata kunci: serbuk minuman, cokelat, jahe merah

ANALISIS KANDUNGAN FORMALIN PADA SIOMAY TAHU YANG BEREDAR DI SEKOLAH DASAR DI KECAMATAN BARUGA KOTA KENDARI Mukminah, Sitti; Karimuna, La; 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

ABSTRACTThis study aimed to determine the content of formalin preservatives found in tofu dumplings circulating in elementary schools in Baruga Sub-district. This was a descriptive observational study to analyze the concentration of formalin on tofu dumplings sold in several elementary schools in Kendari qualitatively using the phenylhydrazine method and quantitatively by titrimetry method. The study used a survey method. The sampling method used in this study was a purposive cluster random sampling where each sample was selected randomly. Samples then analyzed qualitatively and quantitatively. The results show that three school samples did not have dumplings that contain formalin but there were six school samples that had dumplings that contain formalin in varying levels.Keywords: Formalin, dumplings, elementary school ABSTRAKPenelitian ini bertujuan untuk mengetahui kandungan pengawet formalin yang terdapat pada somay tahu yang beredar di Sekolah Dasar di Kecamatan Baruga. Jenis penelitian ini adalah observasional yang bersifat deskriptif, yaitu untuk menganalisis ada tidaknya, dan berapa kandungan formalin pada siomay tahu yang diperdagangkan pada beberapa Sekolah Dasar di kota Kendari secara kualitatif dengan metode fenilhidrazin dan secara kuantitatif dengan metode titrimetri. Teknik penelitian yang digunakan adalah penelitian survei. Metode pengambilan sampel yang digunakan dalam penelitian ini adalah teknik cluster proposive random sampling dimana setiap pedagang siomay diambil dua sampel secara acak. Sampel kemudian dianalisis kualitatif dan kuantitatif. Hasil yang diperoleh menunjukkan bahwa sebanyak tiga sampel sekolah tidak mengandung siomay berformalin dan terdapat enam sampel sekolah yang mengandung siomay berformalin. Dapat disimpulkan bahwa pada beberapa Sekolah Dasar di Kecamatan Baruga mengandung siomay berformalin, dimana 6 dari 9 sekolah positif terdeksi formalin pada produk siomay dengan kadar yang berbeda-beda.Kata kunci: Formalin, siomay, Sekolah Dasar.

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.

PENGARUH PENAMBAHAN TEPUNG LABU KUNING (Cucurbita moschata L) TERHADAP UJI ORGANOLEPTIK DAN NILAI GIZI BROWNIES KUKUS SEBAGAI MAKANAN SELINGAN TINGGI β-KAROTEN Wulandari, Wulandari; Asyik, Nur; Sadimantara, Muhammad Syukri
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 The purpose of this study was to determine the effect of addition of pumpkin flour on the quality of organoleptic assessment, nutritional value, and β-carotene content of steamed brownies. This study used Completely Randomized Design (CRD) consisting of six treatments with the addition of pumpkin flour: S0 (control 0%), S1 (10%), S2 (20%), S3 (30%), S4 (40%), and S5 (50%). Data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observation variables, it was followed by Duncan's multiple range test (DMRT) at the 95% confidence level. Moisture, ash, protein, fat, carbohydrate and β-carotene contents of selected brownis were 18.04%, 1.95%, 2.96%, 30.86%, 47.05%, and 1306.30IU/100g, respectively. Based on the SNI brownies standard, this brownie product does not meet the standards for water content and fat content, while for ash, protein, and carbohydrates meet the standards. Based on organoleptic assessment, this product can be accepted (preferred) by panelists. Keywords: pumpkin flour, steamed brownies, β-carotene ABSTRAK Tujuan penelitian ini yaitu untuk mengetahui pengaruh penambahan tepung labu kuning terhadap kualitas penilaian organoleptik, nilai gizi, dan kandungan β-karoten brownies kukus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari enam perlakuan dengan penambahan tepung labu kuning S0 (control 0%), S1 (10%), S2 (20%), S3 (30%), S4(40%), dan S5(50%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Kadar air, abu, protein, lemak, karbohidrat dan β-karoten brownis terpilih berturut-turut yaitu 18.04%, 1.95%, 2.96%, 30.86%, 47.05%, dan 1306.30IU/100g. Berdasarkan standar SNI brownies, produk brownies ini belum memenuhi standar untuk kadar air dan kadar lemak, sedangkan untuk kada abu, protein, dan karbohidrat telah memenuhi standar. Berdasarkan penilaian organoleptik, produk ini dapat diterima (disukai) oleh panelis. Kata kunci: tepung labu kuning, brownies kukus, β-karoten

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

PENGARUH PENAMBAHAN WORTEL (Daucus Carota L.) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI NUGGET O’WATO (Rhynchophorus Ferrugineus) Husni, Ratu Asri Octavianny; ansharullah, ansharullah; Asyik, Nur
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.v4i4.9018

ABSTRACT The purpose of this research was to study and find out the effect of adding carrots to organoleptic characteristics and nutritional value of O’wato's nuggets. This study used a completely randomized design (CRD) with the addition of carrot P0 control (without adding carrots), P1 (10% carrot addition), P2 (15% carrot addition), P3 (20% carrot addition), P4 (25% carrot addition) ) The observation variables in this study were organoleptic characteristics (color, aroma, texture and taste), and nutritional value (moisture content, ash content, protein content, fat content, carbohydrate content and beta-carotene). Organoleptic assessment data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of carrot treatment had a very significant effect (P <0.05) on the color, texture, and taste of O’wato's nuggets, but it had no significant effect on the aroma of O’wato's nuggets. Selected Nugget O'wato based on organoleptic assessment was found in P3 treatment (20% addition of carrots) with an assessment score on color organoleptic characteristics 4.32 (likes), aroma 3.06 (rather like), texture 3.49 (somewhat like) and taste 3.44 (rather like). The best nutritional values of O'wato nuggets include moisture content, ash content, fat content, protein content, carbohydrate content, and beta-carotene levels with values of 29.91%, 2.06%, 9.13%, 10,86%, 50,29% and 244,706 IU / 100gr. Based on the results of the study, it was reported that O’wato's nugget products with the addition of carrots can be accepted (preferred) by the panelists and have moisture content, ash content and fat content according to SNI standards but protein and β-carotene levels that have not met SNI standards. Keywords: nugget, O’wato, carrot, organoleptic ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan wortel terhadap karakteristik organoleptik dan nilai gizi nugget O’wato. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan wortel P0 Kontrol (Tanpa penambahan wortel), P1 (Penambahan wortel 10%), P2 (Penambahan wortel 15%), P3 (Penambahan wortel 20%), P4 (Penambahan wortel 25%). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, tekstur dan rasa), dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat dan betakaroten). Data hasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan wortel berpengaruh sangat nyata (P<0,05) terhadap warna, tekstur, dan rasa nugget O’wato, tetapi berpengaruh tidak nyata terhadap aroma nugget O’wato. Nugget O’wato terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan P3 (Penambahan wortel 20%) dengan skor penilaian terhadap karakteristik organoleptik warna 4,32 (suka), aroma 3,06 (agak suka), tekstur 3,49 (agak suka) dan rasa 3,44 (agak suka). Nilai gizi dari produk nugget O’wato terbaik meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, dan kadar betakaroten dengan nilai berturut-turut yaitu 29,91%, 2,06%, 9,13%, 10,86%, 50,29% dan 244,706 IU/100 g. Berdasarkan hasil penelitian produk nugget O’wato dengan penambahan wortel dapat diterima (disukai) oleh panelis dan memiliki kadar J. Sains dan Teknologi Pangan Vol. 4, No.4, P. 2349-2359, Th 2019 2350 | P a g e J. Sains dan Teknologi Pangan (JSTP) ISSN : 2527-6271 2019 air, kadar abu dan kadar lemak yang sesuai standar SNI tetapi kadar protein dan β-karoten yang belum memenuhi standar SNI. Kata kunci:Nugget, O’wato, Wortel, organoleptik. PENDAHULU

FORMULASI BISKUIT PISANG RAJA (Musa paradisiaca L.) DENGAN SUBSTITUSI TEPUNG BAYAM (Amaranthus hybridus L.) DAN KONTRIBUSINYA TERHADAP ANGKA KECUKUPAN GIZI (AKG) BAGI REMAJA PUTRI Damayanti, Rusna; ansharullah, ansharullah; Asyik, Nur
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 purpose of this study was to determine the effect of spinach flour substitution in banana biscuits on organoleptic properties, nutritional contents, and its contribution to the nutrition adequacy rates of female adolescens. This research used a Completely Randomized Design (CRD), with 6 treatments, namely: P0 (Control, 0% spinach flour), P1 (2%), P2 (4%), P3 (6%), P4 (8%), and P5 (10%). The research data were analyzed using analysis of variance, and treatment means were separated with Duncan's Multiple Range Test (DMRT) at 95% confidence level. The results showed that the substitution of banana flour and spinach flour had a significant effect on the organoleptic characteristics of color, aroma, and texture, but had no significant effect on the characteristics of organoleptic flavors. The P1 treatment was the most preferred treatment for panelists with preference scores for color, aroma, taste and texture were 3.07 (moderately like), 3.54 (like), 2.73 (moderately like), and 2.99 (moderately like), respectively. The nutritional values of banana biscuits in the chosen F1 treatment, which included water content, ash content, fat content, protein content, carbohydrate content and Fe content, were 4.79%, 1.36%. 11.86%, 9.95%, 70.63% and 1.36%, respectively. The more addition of spinach flour, the higher the contents of ash, water, protein and fat, while the carbohydrate content decreases. Based on the contribution to the AKG, the chosen P1 treatment of banana biscuit contributed energy of 4.13%, protein 3.44%, carbohydrate 5.17%, fat 2.8% and Fe 1.05%. To replace the lost Fe after menstruation, female adolescens need to consume at least 12 pieces of biscuits per day. This biscuit product has fulfilled SNI biscuits. Based on organoleptic assessment, this product is accepted (preferred) by panelists. Keyword AKG, banana biscuits, spinach flour, banana flour. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung bayam pada biskuit pisang raja terhadap kualitas penilaian organoleptik, kandungan gizi, dan kontribusinya terhadap angka kecukupan gizi remaja putri. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari enam perlakuan, yaitu: P0 (kontrol 0%), P1 (2%), P2 (4%), P3 (6 %), P4 (8%), dan P5 (10%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa substitusi tepung pisang raja dan tepung bayam berpengaruh nyata terhadap karakteristik organoleptik warna, aroma, dan tekstur, namun berpengaruh tidak nyata terhadap karakteristik organoleptik rasa. Perlakuan P1 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, rasa dan tekstur berturut-turut sebesar 3.07 (agak suka), 3.54 (suka), 2.73 (agak suka), dan 2.99 (agak suka). Nilai gizi biskuit pisang raja pada perlakuan terpilih P1, yang meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kandungan Fe, berturut-turut sebesar 4.79%, 1.36%. 11.86%, 9.95%, 70.63% dan 1.36%. Semakin banyak penambahan tepung bayam maka kandungan kadar abu, kadar air, kadar protein dan kadar lemak semakin meningkat sedangkan kadar karbohidrat menurun. Berdasarkan kontribusi terhadap AKG, biskuit pisang raja perlakuan terpilih P1 menyumbang energi sebesar 4,13%, protein 3,44%, karbohidrat 5,17%, lemak 2,8% dan Fe 1,05%. Untuk mengganti Fe yang hilang setelah menstruasi maka remaja putri perlu mengkonsumsi minimal 12 keping biskuit per hari. Produk biskuit ini telah memenuhi standar SNI biskuit dan berdasarkan penilaian organoleptik, produk ini dapat diterima (disukai) oleh panelis. Kata kunci: AKG, biskuit pisang raja, tepung bayam, tepung pisang.

Co-Authors ABDU RAHMAN BACO, ABDU RAHMAN Almin, Almin Alwi , La Ode Amdani, Cici Nur Amiludin, Amiludin Amirudin, Adinda Oktavia Anharullah, La Ode Muhammad Ansarullah, Ansarullah Ansharullah ansharullah Asnani Asnani Asriani Asriani, Asriani Astri Rahayu Astuti, Wa Ode Reni AZHAR ANSI, AZHAR Azhar Bafadal, Azhar Besse, Andi Damayanti, Rusna Darmiati Darmiati Dhian Herdhiansyah Diki, Muhammad Ihsan Fajri, Fadhlan Faradillah, F Febriana, Tia Nanda Fera, Feti Firdani, Elvi Juli Hamsin, La Hardinata, Wayan Hariati, N Harsyam, Diah Islamyati Haslianti Haslianti, Haslianti Hasni Hasni Hasrudin, Hasrudin Hayastika, Hayastika Herdiansyah, Dhian Heriyanto, Eka Pratiwi Hermanto Hermanto Hermawan, Adi Herni, Herni Herni, Sitti Hidayati Hidayati Hisein , Waode Siti Anima Husni, Ratu Asri Octavianny I Ketut Suada Ikbal, La Ode Indarsyih, Yusna Irmayanti, Wa Ode Jaldin, Arifi Jannah, Nur Iffatul K, Fredy Akbar La Aba La Karimuna La Ode Nafiu Lifendro, Lifendro Madiki, A Marsan, Laode Mishartina, Mishartina Misrawati, Windi Mukminah, Sitti Musfiroh, Dinda Aisyah Musrin Musrin najar, najar Najarudin, Najarudin Nugraha, Moch Isnaeni Nur M, Wa Ode Dewiyanti Nuraida, Waode Nurlin Nurlin, Nurlin Patadjai, Andi Besse Pirna, Pirna Rahayu, Dwi Novita Rahni , Nini Mila Ramadhani, Wa Ode Sapta Ramlan, H. Ranat, Zahratul Wardha Ranggawati, Mustika rekapangan, Tamrin, Reski, Reski RH. Fitri Faradilla Rinda, Rinda Rosdiana Rosdiana Rosniatin, Rosniatin Rustan, Novani Dwiyanti sadimantara, muhammad syukri Sadimantara, Muhammad Syukri Salahuddin Salahuddin Saputra, Agung Putu Agus Sari, Alan Mayang Sari, Elvina Sarinah Sarinah Sarmin Sartian, Sartian Satriadin, Satriadin Sesa, Alfreski Sangri Silvianti, Elvi Sri Rejeki Sri Wahyuni Sudirman, Nirwan Sumarni Sumarni surtini, surtini Susanti, Kadek Intan Arni Syafar, Ahmad Syahrul Syahrul syamsidar syamsidar TAKDIR SAILI Tamrin Tamrin Taswin, Nurul Cahya Utami, Nadya Wahyuni, Andi Rini Wijaya, Putri Sulham Wulandari Wulandari

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