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All Journal Agrointek Jurnal Teknologi Pangan Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Fish Protech PROSIDING SEMINAR NASIONAL AGRIBISNIS Jurnal Pengabdian Kesehatan Jurnal Pengabdian Perikanan Indonesia Edible : Jedb LEBAH

Nur Asyik, Nur

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Author-ID : 491514

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KAJIAN PEMBUATAN BISKUIT BERBAHAN DASAR TEPUNG JAGUNG (Zea Mays L.) DENGAN PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus Vulgaris L.) TINGGI PROTEIN SEBAGAI PENYUMBANG ANGKA KECUKUPAN GIZI (AKG) HARIAN PADA ANAKANAK Hidayati, Hidayati; 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.v4i4.9044

ABSTRACT The purpose of this study is to know the effect of additional maize flour and red bean flour by the characteristic of biscuit (colour, aroma, taste and texture), nutrient content (water content, powder content, protein content, fat content and carbohydrate content) and the contribution of nutrients to biscuit product. This research is using full randomized design with 6 treatments B0 (100% wheat flour: 0% maize flour: 0% red bean flour), B1 (50% wheat flour: 45% maize flour: 5% red bean flour), B2 (50% wheat flour: 40% maize flour: 10% red bean flour), B3 (50% wheat flour: 35% maize flour: 15% red bean flour), B4 (50% wheat flour: 30% maize flour: 20% red bean flour) and B5 (50% wheat flour: 30% maize flour: 20% red bean flour). B1 treatment is the most liked by panelist with fondness assessment score of color about 4,18 (like), aroma about 4,52 (really like), taste about 4,52 (really like) and texture about 3,58 (like). Highest of water content, protein content and fat content is in B1 treatment 5,17%, 10,71% and 14,58%. Highest powder and carbohydrate content is lie on B0 treatment 1,49% and 72,26%. Based on food AKG (nutrition adequacy rate) interval of the highest energy contribution is on B1 158,76%. So the researcher can conclude that biscuit product B1 is acceptable and liked more of panelist. Keywords: biscuit, maize flour, red bean flour. ABSTRAK Tujuan dari penelitian yaitu untuk mengetahui pengaruh penambahan tepung jagung dan tepung kacang merah terhadap karakteristik biskuit (warna, aroma, rasa dan tekstur), kandungan gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat) dan kontibusi zat gizi pada produk biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan : Bo (100% tepung terigu : 0% tepung jagung : 0% kacang merah), B1 (50% tepung terigu : 45% tepung jagung : 5% kacang merah), B2 (50% tepumg terigu : 40 % tepung jagung : 10% kacang merah), B3 (50% tepung terigu : 35% tepung jagung :15% kacang merah), B4 (50% tepung terigu : 30% tepung jagung : 20% kacang merah) dan B5 (50% tepung terigu : 25% tepung jagung : 25% kacang merah). Perlakuan B1 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 4,18 (suka), aroma sebesar 4,52 (sangat suka), rasa sebesar 4,52 (sangat suka) dan tekstur sebesar 3,58 (suka), kadar air, kadar protein dan kadar lemak tertinggi yaitu pada perlakuan B1 5,17%, 10,71% dan 14,58%. Kadar abu dan kadar karbohidrat tertinggi yaitu berada pada perlakuan B0 1,49% dan 72,26%. Berdasarkan AKG makanan selingan kontribusi energi tertinggi yaitu pada perlakuan B1 158,76%. Sehingga produk biskuit B1 dapat diterima dan lebih disukai panelis. Kata kunci: Biskuit, tepung jagung, tepung kacang merah.

Proses Pengolahan Sekunder Biji Kakao Menjadi Produk Olahan Kakao Setengah Jadi Asyik, Nur; Ansi, Azhar
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: 10.37149/11334

Kakao merupakan salah satu komoditas unggulan dari sub-sektor perkebunan dan merupakan komoditas perkebunan terbesar ketiga di Indonesia setelah kelapa sawit dan karet. Pengolahan kakao menjadi produk olahan setengah jadi merupakan salah satu cara untuk meningkatkan nilai jual kakao karena sebagian besar biji kakao diekspor dalam bentuk biji kering tanpa pengolahan yang menyebabkan harga jualnya menjadi rendah. Pengolahan kakao meliputi pengolahan primer yaitu tahap pengolahan kakao sampai memperoleh biji kakao kering dan pengolahan sekunder yaituÂ merupakan pengolahan biji kakao menjadi bahan setengah jadi berupa pasta, lemak dan bubuk kakao, yang dapat dimanfaatkan menjadi berbagai produk jadi baik itu makanan cokelat, minuman coklat instan, permen, kosmetik dan produk-produk lainnya.

ANALISIS KANDUNGAN ZAT PEMANIS SAKARIN DAN SIKLAMAT PADA JAJANAN ES CAMPUR YANG BEREDAR DI SEKOLAH DASAR DALAM MENDUKUNG KEAMANAN PANGAN DAN PERLINDUNGAN SISWA DI KOTA KENDARI Misrawati, Windi; Karimuna, La; 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

ABSTRACT This study aimed to analyze the saccharin and cyclamate content in mixed shaved ice sold in several elementaryschools in Kendari. This was an observational study that was descriptive qualitatively and quantitatively. The results showthat all mixed shaved ice samples did not contain saccharin. However, four of the nine ice samples contained cyclamate thatranged from 121 – 300 mg. These values are still below the recommended threshold (500 mg) set by the National Agency ofDrug and Food Control, the Republic of Indonesia. It can be concluded that 44.2% of the mixed shaved ice sold containscyclamate.Keywords : threshold, mixed shaved ice, saccharin, cyclamate ABSTRAK Penelitian ini bertujuan untuk menganalisis kandungan pemanis buatan sakarin dan siklamat dalam es campuryang beredar di beberapa Sekolah Dasar di Kota Kendari. Jenis penelitian ini adalah observasional yang bersifat deskrptifsecara kualitatif dan kuantitatif. Hasil penelitian menunjukkan bahwa semua sampel es campur tidak terdeteksi mengandungpemanis sakarin. Namun empat dari sembilan sampel es tersebut terdeteksi mengandung pemanis siklamat. Dengan kadarsiklamat masing-masing sampel es campur tersebut adalah 152 mg, 300 mg, 148 mg, dan 121 mg. Kadar tertinggi terdapatpada Sampel 4 yaitu 300 mg sedangkan kadar terendah terdapat pada Sampel 7 yaitu 121 mg. Angka ini masih dibawahambang batas yang direkomendasikan BPOM RI yaitu sebanyak 500 mg. Dari hasil penelitian tersebut dapat disimpulkanbahwa 44,2% es yang diperdagangkan menggunakan pemanis buatan siklamat dan 55,8% es campur tidak menggunakanpemanis buatan siklamat.Kata kunci : ambang batas, es campur, sakarin, siklamat

KAJIAN PENGOLAHAN COKELAT BATANG DENGAN PENAMBAHAN BUBUK KOPI ARABIKA TERHADAP ORGANOLEPTIK DAN KARAKTERISTIK KIMIA COKELAT BATANG Sesa, Alfreski Sangri; tamrin, tamrin; 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

ABSTRACT This study aimed to study and determine the effect of Arabica coffee powder addition on the organoleptic andchemical characteristics of chocolate bars. This study used a completely randomized design (CRD) with the addition of Arabica coffee powder: K0 as the control treatment (without addition of arabica coffee powder), K1 (2% arabica coffee powderaddition), K2 (4% arabica coffee powder addition), K3 (6% arabica coffee powder addition), K4 (8% arabica coffee powderaddition), and K5 (10% arabica coffee powder addition). The observation variables in this study were organoleptic (color,aroma, texture, and taste) and chemical characteristics (moisture, ash, and fat contents as well as antioxidant activity).Organoleptic assessment results data were analyzed using Analysis of Variance (ANOVA). The results show that thetreatment of arabica coffee powder addition had a very significant effect on the color, texture, aroma, and taste of thechocolate bar. The most preferred chocolate product based on its organoleptic assessment was the K2 treatment (2%arabica coffee powder addition) with assessment scores of color, aroma, texture, and tastes of 4.08, 4.28, 4.23, and 4.28,respectively. The nutritional value of the selected chocolate bar product included the water, ash, and fat contents as well asantioxidant activity with the values of 1.37%, 2.04%, 52.42%, and 15.00%, respectively. The chocolate bar product had waterand fat contents that meet the national standard.Keywords: chocolate, cocoa, arabica coffee powder ABSTRAK Penelitian ini bertujuan untuk mempelajari dan mengetahui pengaruh penambahan bubuk kopi arabika terhadaporganoleptik dan karakteristik kimia cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) denganpenambahan bubuk kopi arabika : K0 Kontrol (Tanpa penambahan bubuk kopi arabika), P1(Penambahan bubuk kopiarabika 2%), K2 (Penambahan bubuk kopi arabika 4%), K3 (Penambahan bubuk kopi arabika 6%), K4 (Penambahan bubukkopi arabika 8%), K5 (penambahan bubuk kopi arabika 10%). Variabel pengamatan pada penelitian ini yaitu organoleptik(warna, aroma, tekstur dan rasa), dan karakteristik kimia (kadar air, kadar abu, kadar lemak, dan aktivitas antioksidan). Datahasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan bubuk kopi arabika berpengaruh sangat nyata terhadap warna, tekstur, aroma dan rasa cokelatbatang. Cokelat batang terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan K2( Penambahan bubuk kopiarabika 2 %) dengan skor penilaian terhadap karakteristik organoleptik warna (4,08), aroma(4,28), tekstur(4,23) dan rasa(4,28). Nilai gizi dari produk cokelat batang terbaik meliputi kadar air, kadar abu, kadar lemak, dan aktivitas antioksidandengan nilai yaitu 1,37%, 2,04%, 52,42%, 15,00.%. Produk cokelat batang nilai karakteristik kadar air, kadar abu dan kadarlemak telah memenuhi SNI.Kata kunci : cokelat, kakao, bubuk kopi arabika

ANALISIS KUALITATIF DAN KUANTITATIF KANDUNGAN FORMALIN PADA TAHU YANG DIPERDAGANGKAN DI PASAR SENTRAL KOTA DAN PASAR SENTRAL WUA-WUA Hasrudin, Hasrudin; Karimuna, La; Asyik, Nur
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 This study aimed to study the formaldehyde content of tofu traded in the City Central Market and the Wua-Wua Central Market. This research used a descriptive method. This study used two tests, which were qualitative (Phenylhydrazine Method) and quantitative (Titration Method) tests. The qualitative test aimed to determine the presence or absence of formaldehyde content in the tofu while the quantitative test aimed to determine the levels of formaldehyde in tofu. The results of this study indicate that there were 10 samples out of a total of 17 samples of tofu traded in the City Central Market and the Central Market of Wua-Wua with formaldehyde content. The levels of formaldehyde varied in the range of 47 mg/g to 81.1 mg/g. Both samples with the highest and lowest levels of formaldehyde were found in the City Central Market. Keywords:Tofu, Formaldehyde, KMnO4, Qualitative Test, Quantitative Test ABSTRAKPenelitian ini bertujuan untuk mempelajari kandungan formalin pada tahu yang diperdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua. Penelitian ini menggunakan metode deskriptif. Penelitian ini menggunakan dua uji yaitu uji kualitatif (Metode Fenilhidrazin) dan uji kuantitatif (Metode Titrasi). Uji kualitatif bertujuan untuk mengetahui ada tidaknya kandungan formalin pada tahu sedangkan uji kuantitatif bertujuan untuk mengetahui kadar formalin pada tahu. Hasil penelitian ini menunjukkan bahwa terdapat kandungan formalin pada tahu yang di perdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua sebanyak 10 sampel dari jumlah 17 sampel. Kadar formalin yang diperoleh berbeda-beda, kadar formalin tertinggi terdapat di Pasar Sentral Kota 4 yaitu 81,1 mg/g sedangkan yang terendah terdapat di Pasar Sentral Kota 11 yaitu 47 mg/g. Kata kunci: Tahu, Formalin, KMnO4, Uji kualitatif, Uji Kuantitatif

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 PERBANDINGAN KOSENTRASI GLUKOSA DAN SUKROSA TERHADAP KUALITAS SENSORI DAN KIMIA PERMEN JELLY RUMPUT LAUT (Eucheuma cottonii) Jaldin, Arifi; Haslianti, Haslianti; Asyik, Nur
Jurnal Fish Protech Vol 2, No 2 (2019): Jurnal Fish Protech Vol. 2 No. 2 Oktober 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i2.9474

The Effect of Comparison of Glucose and Sucrose Concentration on the Sensory and Chemical Quality of Jelly Candy (Eucheuma cottonii)Â ABSTRACT Â Â Â Â Â Â Â Â The aims of this study were to determine the effect of different concentrations of glucose and sucrose on the sensory and chemical quality of seaweed jelly candy (Eucehuma cottonii). The study used a Completely Randomized Design (CRD) consisting of 4 treatments, namely : P1 (glucose : sucroseÂ = 45% : 0%), P2 (glucose : sucrose = 0% : 45%, P3 (glucose : sucrose = 30% : 15%), P4 (glucose : sucrose = 15% : 30%) with time three replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real difference (P> 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained show a real effect on sensory values which include color, texture, and taste but no significant effect on the scent. The best results for sensory assessment were found in the P4 treatment which has a taste value of 4.5, texture of 4.2, the scent of 4.0, and a taste of 4.2. The results showed the water content between 22.83%-17.01%, ash content of 0.11%-0.18%. and protein content of 3.75%-5.77%.Â Keywords: chemistry, glucose, jelly candy, seaweed (Eucheuma cottonii), sensory, and sucroseABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan kosentrasi glukosa dan sukrosa terhadap kualitas sensori danÂ kimia permen jelly rumput laut (E. cottonii). Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu : P1 (glukosa : sukrosa = 45% : 0%), P2 (glukosa : sukrosa = 0% : 45 %), P3 (glukosa : sukrosa = 30%Â : 15%), P4 (glukosa : sukrosa = 15% : 30%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada tarafÂ 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, tekstur, dan rasa namun diperoleh pengaruh tidak nyata pada aroma. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P4 yaitu memiliki nilai rasa 4,5, tekstur 4,2, aroma 4,0, dan rasa 4,2. Hasil penelitian menunjukkan kadar air antara 22,83%-17,01%, kadar abu 0,11%-0,18%. dan kadar protein 3,75%-5,77%..Kata kunci: glukosa, kimia, permen jelly, rumput laut (Eucheuma cottonii), sensori, sukrosa

KARAKTERISTIK SENSORI DAN FISIKO-KIMIA MIE BASAH DENGAN SUBSTITUSI DAGING IKAN CENDRO (Tylosurus crocodilus) Rahayu, Astri; Asnani, Asnani; Asyik, Nur
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11605

Characteristics of Sensory and Physico-Chemistry of Wet Noodles with Substitution of Needle Fish Meat (Tylosurus crocodilus)Â ABSTRACTÂ Â Â Â Â Â Â Â The aims of this study were to determine the effect of substitution of needlefish meat on sensory properties (color, aroma, taste and texture physical properties (water absorption, and developmental power) and chemical properties (moisture content and protein content) in wet noodleÂ This study used Completely Randomized Design (CRD) consisting of 4 treatments, namely M0 (Wheat flour 100%), M1 (Wheat flour 95%: Needlefish meat 5%), M2 (Wheat flour 90%: Needlefish meat 10%),Â M3 (Wheat flour 85%: Needlefish meat 15%) that repeated for three times. Observed data were analyzed using ANOVA (Analysis of variance) at the 95% confidence level, (P> 0.05) and testing was carried out by the DMRT (Duncan Multiple Range Test) tests. The results obtained showed that substitution ofÂ Needlefish meat on wet noodles had a very significant effect on sensory values, physical properties and chemical values of wet noodles. the best treatment sensory test was obtained in treatment M1 with a fairly good panelist assessment. The mean sensory color, aroma, taste, and texture with categories (likes). The physical properties of wet noodles absorption were highest in treatment M0 (control) with a value of (60%), the development of wet noodles was highest in treatment M0 (control) with a value of 95%. The chemical analysis of the highest moisture content in the M0 treatment (control) with a moisture content of (64.06%) and the highest protein content in the M3 treatment was (12.29%).Â Keywords: wet noodles, needlefish meat, sensoryÂ test, physical test, chemical testABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh substitusi daging ikan cendro terhadap sifat sensori (warna, aroma, rasa, dan tekstur) sifat fisik (daya serap air, dan daya pengembangan) serta sifat kimia (kadar air dan kadar protein) pada mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu M0 (Tepung terigu 100%), M1(Tepung terigu 95% : daging ikan cendro 5%), M2 (Tepung terigu 90% : daging ikan cendro 10%), M3 (Tepung terigu 85% : daging ikan cendro 15%). dan diulang sebanyak tiga kali. Data hasil pengamatan dianalisis menggunakan ANOVA (Analysis of variance) pada taraf kepercayaan 95%,Â (P>0,05) dan uji lanjut denganÂ DMRT (Duncan Multiple Range Test).Â Hasil penelitian yang diperolehÂ menunjukkan bahwa substitusi daging ikan cendro terhadap mie basah memberikan pengaruhÂ nyata terhadap nilai sensori, sifat fisik dan nilai kimia mie basah. Perlakuan terbaik uji sensori yang meliputi warna, aroma, rasa, dan tekstur diperoleh pada perlakuan M1 (Tepung terigu 95% : daging ikan cendro 5%),Â penilaian panelis yang cukup baik, dengan kategori (suka). SifatÂ fisik daya serap air mie basah tertinggi pada perlakuan M0 (Tepung terigu 100%) dengan nilai sebesar (60%), daya kembang mie basahÂ tertinggi pada perlakuan M0 (kontrol) dengan nilai sebesar 95%. Analisis kimiaÂ kadar air tertinggi pada perlakuan M0 (kontrol) dengan nilai kadar air sebesar (64,06%) dan kadar proteinÂ tertinggi pada perlakuan M3 (Tepung terigu 85% : daging ikan cendro15%) sebesar (12,29%).Kata kunci: analisis kimia, analisis sensori, analisis sifat fisik, mie basah, daging ikan cendro,

PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) TERHADAP KUALITAS SENSORIK DAN PROKSIMAT PUDING Syafar, Ahmad; Haslianti, Haslianti; Asyik, Nur
Jurnal Fish Protech Vol 2, No 2 (2019): Jurnal Fish Protech Vol. 2 No. 2 Oktober 2019
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v2i2.9475

ABSTRACT Â Â Â Â Â Â Â Â The aims of this study are to determine the effect of seaweed (Eucheuma cottonii) and mackerel scad fish (Decapterus spp.) ratio for the organoleptic, physical and chemical test of crackers. This study used a Completely Randomized Design (CRD) which four treatmentsÂ P1 (FM 20%: S 5%: TF 75%), P2 (FM 15%: S 10%: TF 75%), P3 (FM 10% : S 15% : TF 75%) and P4 (FM 5%: S 20%: TF 75%) with three times replications. Observation data were analyzed using ANOVA (Analysis of Variance) at the level of 95%, if there were significant differences (P> 0.05) then further testing was carried out by DMRT (Duncan Multiple Range Test) at 95% significance level. The result showed that seaweed and mackerel scad meat ratio had a significant effect on sensory values (aroma, taste, and crispness). The best results for the sensory test were found in P1 where the taste and aroma value was 7.8 and 7.7, while the best result for texture, crispness, and appearance are 7.2, 4.3 and 7.3 was found in P4. The chemical test on crackers for protein, water content and crude fibre was 6,97% - 11,50%, 3,80% - 4,96% and 1,81-4,44% respectively. The physical test of the rising volume shows that P4 had the highest value with 92%.Â Keywords: Chemical test, Puding, Sea weed (Eucheuma cottonii), sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan rumput laut terhadap uji sensorik dan uji kimia puding rumput laut (E. cottonii). Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu : P1 = rumput laut 100g, P2= rumput laut 125g, P3=Â rumput laut 150g, P4= rumput laut 200g dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada tarafÂ 95%, apabila terdapat berpengaruh nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian menunjukkan pengaruh sangat nyata terhadap nilai sensori meliputi warna dan tekstur sedangkan rasa berpengaruh sangat nyata namun diperoleh pengaruh tidak nyata pada aroma.Â Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P4 yaitu dimana memiliki nilai rasa 4,26, tekstur 5,49, aroma 4,4, dan rasa 4,5. Hasil penelitian menunjukkan kadar air antara 74,24%-68,49%, kadar abu 3,44%-3,30%, dan kadar protein 0,108%-0,133%.Kata kunci: Puding, Rumput laut (Eucheuma cottonii), sensori, Uji kimia

PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber officinale) TERHADAP NILAI SENSORI, PROKSIMAT DAN DAYA SIMPAN DODOL RUMPUT LAUT (Kappaphycus alvarezii) Diki, Muhammad Ihsan; Asnani, Asnani; Asyik, Nur
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11601

Effect of Addition of Ginger Extract (Zingiber officinale) to Sensory Values, Proximate and Storability Seaweed Dodol (Kappaphycus alvarezii)Â ABSTRACTÂ Â Â Â Â Â Â Â The aim of this study was to determine the effect of the addition of ginger to the sensory value (color, aroma, texture, and taste) proximate values (water content, ash, fat, protein, and carbohydrate) and storability (total yeast) of seaweed dodol. This study used a Completely Randomized Design (CRD) consisting of four treatments, which were a combination of seaweed and ginger extract, respectively: 100: 0% (D1), 90: 10% (D2), 85: 15% (D3) and 80: 20% (D4) and repeated three times. The results obtained showed that dodol with the addition of ginger extract did not significantly affect the sensory value of the color and texture while the aroma and taste attributes of seaweed dodol with the addition of ginger extract had a significant effect. The highest sensory value of colors and textures was found in treatments D1 3.77 (likes) and 4.01 (likes), aroma and taste found in treatments D3 4.45 (likes) and 4.51 (very likes). The best proximate test values were in the D1 treatment with a moisture content of 15.43%, ash content of 2.02% and carbohydrate content of 65.42%, while the best value for fat and protein content was in the D4 treatment with values of 18.01% and 5.21%. The best value for storability is in the D3 treatment with a range of total yeast value of 3.86-4.63 CFU/gr log that is stored for 9 days.Â Keywords: Dodol, Ginger Extract, Seaweed, Sensory Values, StorabilityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan jahe terhadap nilai sensori (warna, aroma, tekstur dan rasa) perbedaan nilai proksimat (kadar air, abu, lemak, protein dan karbohidrat) dan daya simpan (angka total khamir) dodol rumput laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu kombinasi penggunaan Rumput laut dan ekstrak jahe, berturut-turut: 100:0% (D1), 90:10% (D2), 85:15% (D3) dan 80:20% (D4) dan ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukan bahwa dodol dengan penambahan ekstrak jahe berpengaruh tidak nyata terhadap nilai sensori warna dan tekstur sedangkan pada atribut aroma dan rasa dodol rumput laut dengan penambahan ekstrak jahe berpengaruh nyata. Nilai sensori warna dan tekstur tertinggi terdapat pada perlakuan D1 3.77 (suka) dan 4.01 (suka), aroma dan rasa terdapat pada perlakuan D34.45 (suka) dan 4.51 (sangat suka). Nilai uji proksimat terbaik terdapat pada perlakuan D1dengan nilai kadar air 15.43% , kadar abu 2.02% dan kadar karbohidratÂ 65.42%, sedangkan nilai terbaik untuk kadar lemak dan protein terdapat pada perlakuanÂ D4 Â dengan nilai 18.01% dan 5.21%.Nilai terbaik untuk daya simpan terdapat pada perlakuan D3Â dengan kisaran nilai angka total khamir 3.86-4.63 Log CFU/gr yang disimpan selama 9 hari.Kata kunci: Daya Simpan, Dodol, Ekstrak Jahe, Nilai Sensori, Rumput Laut

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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