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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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KARAKTERISTIK KIMIA DAN UJI AKTIVITAS ANTIOKSIDAN RUMPUT LAUT (E. spinosum) YANG DIPEROLEH DARI KECAMATAN WANGI-WANGI SELATAN DAN KECAMATAN KALEDUPA SELATAN Lifendro, Lifendro; Haslianti, Haslianti; Asyik, Nur
Jurnal Fish Protech Vol 4, No 1 (2021): Jurnal Fish Protech Vol. 4 No. 1 April 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v4i1.18138

ABSTRACTÂ Â Â Â Â Â Â Â The aim of this study was to determine the proximate content (water content, carbohydrate levels), phytochemicals (alkaloids, flavonoids, saponins, steroids, terpenoids), and antioxidants. Data analysis in this study used descriptive analysis to provide a general description of the data. The results of this study aim to determine the content of proximate (water content, carbohydrate levels), phytochemicals (alkaloids, flavonoids, saponins, steroids, terpenoids), and antioxidants. Proximate test on E. spinosum seaweed has a difference, namely water content with sample code P1 = 41.83% and P2 = 49.19. High water content is in the sample code P2, while the carbohydrate content with sample code P1 = 22.20 and P2 = 17.64. High carbohydrate levels are found in the sample code P1. Phytochemical tests on E. spinosum seaweed with codes P1 and P2 contained flavonoids, saponins, and triterpenoids but there were no alkaloids and steroids. The antioxidant activity test on E. spinosum seaweed in both samples was very weak with sample code P1 having IC50 value = 223.90 while IC50 value at P2 = 222.34.Keywords: Antioxidants, Eucheuma spinosum, Phytochemicals and ProximateABSTRAKPeneletian ini bertujuan untuk mengetahui kandungan proksimat (kadar air, kadar karbohidrat), fitokimia (alkaloid, flavonoid, saponin, steroid, terpenoid) dan antioksidan. Analisis data penelitian ini menggunakan analisis deskriptif untuk memberikan gambaran umum tentang data. Hasil uji proksimat pada rumput laut E. spinosum memiliki perbedaan yaitu kadar air dengan kode sampel P1 = 41.83% dan P2 =49.19. Kadar airÂ tinggi terdapat pada kode sampel P2, sedangkan kadar karbohidrat dengan kode sampel P1 = 22.20 dan P2 = 17.64. Kadar karbohidrat yang tinggi terdapat pada kode sampel P1. Uji fitokimia pada rumput laut E. spinosum dengan kode sampe P1 dan P2Â terdapat flavonoid, saponin dan terpenoid namun tidak terdapat alkaloid dan steroid. Uji aktivitas antioksidan pada rumput laut E. spinosum pada kedua sampel sangat lemah dengan kode sampel P1 memiliki nilai IC50 = 223,90 sedangkan nilai IC50 pada P2 = 222,34.Â Kata kunci: Antioksidan, Eucheuma spinosum, Fitokimia dan Proksimat.

KANDUNGAN TVB, TMA DAN PH TERHADAP SOSIS IKAN BANDENG (Chanos chanos) TANPA DURI YANG DIKEMAS DENGAN PENGEMASAN BERBEDA Syahrul, Syahrul; Patadjai, Andi Besse; Asyik, Nur
Jurnal Fish Protech Vol 4, No 2 (2021): Jurnal Fish Protech Vol. 4 No. 2 Oktober 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v4i2.21749

ABSTRACT Â Â Â Â Â Â Â Â The aim of this study was to determine the milkfish which were packaged by 3 methods, namely: vacuum packaging method, non-vacuum packaging, and without packaging. This study used a completely randomized design (CRD) which consisted of 3 treatments, namely: vacuum packaging, non-vacuum packaging, and without packaging. Each treatment was repeated three times, in order to obtain 9 units of experimental units. Based on the test results, the content of TVB in milkfish sausage without thorn in the unpackaged treatment (21.026 mgN / 100g) was significantly different from the vacuum packaging treatment (19.398 mgN / 100g) and non-vacuum packaging (19.900 mgN / 100g). In the vacuum packaging treatment showed that the milkfish sausage without thorns can inhibit the deterioration of quality in fish sausage. The best packaging method is found in the vacuum packaging treatment with a Ph value (5.946 mgN / 100g), TVB value (18.398 mgN / 100g), and TMA value (6.383 mgN / 100g).Keywords: thornless milkfish, tvb, tma, vacuumABSTRAKTujuan dari penelitian ini adalah untuk mengetahui nilai kesegaran sosis ikan bandeng tanpa duri yang dikemas dengan 3 metode yaitu : metode kemasan vakum, kemasan non vakum, dan tanpa kemasan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : kemasan vakum, kemasan non vakum, dan tanpa kemasan. Masing-masing perlakuan dilakukan sebanyak tiga kali pengulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Berdasarkan hasil pengujian, Kandungan TVB pada sosis ikan bandeng tanpa duri pada perlakuan tanpa kemasan (21,026 mgN/100g) berbeda nyata dengan perlakuan kemasan vakum (19,398 mgN/100g) dan kemasan non vakum (19,900 mgN/100g).Â Pada perlakuan kemasan vakum menunjukkan bahwa sosis ikan bandeng tanpa duri dapat mengambat kemunduran mutu pada sosis ikan. Metode kemasan terbaik terdapat pada perlakuan kemasan vakum dengan nilai Ph (5,946 mgN/100g), nilai TVB (18,398 mgN/100g), dan nilai TMA (6,383 mgN/100g).Kata kunci: ikan bandeng tanpa duri, TVB ,TMA, vakum

PENGARUH PENAMBAHAN COCOA BUTTER SUBSTITUTE (CBS) DAN VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN ANTIOKSIDAN PRODUK COKELAT COMPOUND Nur M, Wa Ode Dewiyanti; Tamrin, Tamrin; asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of cocoa butter substitute (CBS) and virgin coconut oil (VCO) addition on the organoleptic characteristics and antioxidant activity of chocolate compounds. This study used a completely randomized design (CRD) using the formulation of cocoa butter substitute and virgin coconut oil (95:5), (90:10), (85:15), (80:20). The results show that the formulation of cocoa butter substitute and virgin coconut oil had a very significant effect (P<0.01) on the organoleptic characteristics of color, aroma, taste, and texture. Compound chocolate based on the highest organoleptic rating was found in the D1 formulation (95% cocoa butter substitute and 5% virgin coconut oil) with average scores of color, aroma, taste, and texture reached 4.02 (like), 3.65 (like), 4.22 (like), and 4.20 (like), respectively. The highest antioxidant activity test was obtained in the D2 treatment (90% cocoa butter substitute and 10% virgin coconut oil) with 91.41 ppm (150 ppm concentration). The D2 product antioxidant activity test had the best IC50 value of 55.42 ppm (very strong). The results show that compound chocolate products with the addition of cocoa butter substitute and virgin coconut oil were preferred by the panelists and had very strong antioxidant activity. The compound chocolate products in this study met the national standards.Keywords: chocolate compound, cocoa butter substitute, virgin coconut oil.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan cocoa butter substitute (CBS) dan virgin coconut oil (VCO) terhadap karakteristik organoleptik serta aktivitas antioksidan cokelat compound. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi cocoa butter substitute dan virgin coconut oil (95:5), (90:10), (85:15), (80:20). Hasil penelitian menunjukkan bahwa formulasi cocoa butter substitute dan virgin coconut oil berpengaruh sangat nyata (P<0,01) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Cokelat compound berdasarkan penilaian organoleptik tertinggi terdapat pada formulasi D1 (95% cocoa butter substitute dan 5% virgin coconut oil) dengan skor penilaian terhadap karakteristik organoleptik warna 4,02 (suka), aroma 3,65 (suka), rasa 4,22 (suka) dan tekstur 4,20(suka). Uji aktivitas antioksidan tertinggi pada perlakuan D2 (90% cocoa butter substitute dan 10% virgin coconut oil) sebesar 91,41 ppm (kosentrasi 150 ppm) dan Uji aktivitas antioksidan Cokelat compound D2 memiliki nilai IC50 terbaik yaitu sebesar 55,42 ppm (sangat kuat). Berdasarkan hasil penelitian produk cokelat compound dengan penambahan cocoa butter substitute dan virgin coconut oil dapat diterima (disukai) oleh panelis dan memiliki aktivitas antioksidan yang tergolong sangat kuat. Berdasarkan hasil penelitian produk cokelat compound telah memenuhi standar SNI.Kata kunci: Cokelat compound, cocoa butter substitute, virgin coconut oil.

FORMULASI PEMBUATAN SNACK BAR BERBAHAN TEPUNG SUWEG (Amorphophallus paeoniifolius) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris) SEBAGAI ALTERNATIF CAMILAN SEHAT Rahayu, Dwi Novita; Ansharullah, Ansharullah; asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to determine the effect of suweg and red bean flours formulation on the organoleptic characteristics, proximate, and nutritional values of snack bar products. This study used a completely randomized design (CRD). The formulations of suweg flour and red bean flour were P1 (90%: 10%), P2 (80%: 20%), P3 (70%: 30%), P4 (60%: 40% ), and P5 (50%: 50% ). The organoleptic assessment shows that the addition of red bean flour had a significant effect on the products’ color and had a very significant effect on their taste, aroma, and texture. Meanwhile, the nutritional analysis shows that the formulation had no significant difference in water content but the ash, fat, protein, carbohydrate, and crude fiber contents were significantly different. The most preferred snack bar was the P5 (50%: 50%) formulation with average scores of color, aroma, taste, and texture reached 3.63 (like), 3.45 (slightly like), 3.85 (like), and 3.86 (like), respectively. The nutritional contents analysis of the selected product shows that it contained 10.61% water, 1.38% ash, 15.86% fat, 9.63% protein, 62.22% carbohydrate, 1.43% crude fiber. Meanwhile, it had total calories of 129,042 kcal, Hue of 86.48o, and 37.51 N hardness. The results show that the product was favored by panelists and met the national, commercial snack bars, and USDA standards of snack bars.Keywords: snack bar, suweg flour, red bean flour, organoleptic, proximate analysisABSTRAKTujuan penelitian ini untuk mengetahui pengaruh formulasi tepung suweg dan tepung kacang merah terhadap karakteristik organoleptik, proksimat dan kontribusi gizi pada produk snack bar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Formulasi tepung suweg dan tepung kacang merah P1 (90% : 10%), P2 (80% : 20%), P3 (70% : 30%), P4 (60% : 40% ) dan P5 (50% : 50%). Hasil penelitian organoleptik menunjukkan penambahan tepung kacang merah berpengaruh nyata terhadap organoleptik warna dan berpengaruh sangat nyata terhadap rasa, aroma dan tekstur. Sedangkan penelitian analisis gizi tidak berbeda nyata terhadap kadar air tetapi berbeda nyata terhadap kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan serat kasar. Berdasarkan penilaian organoleptik snack bar yang terpilih yaitu pada perlakuan P5 (50% : 50%) dengan rata-rata warna 3.63 (suka), aroma 3.45 (agak suka), rasa 3.85 (suka) dan tekstur 3.86 (suka) serta analisis kandungan gizi fisikokimia pada perlakuan terbaik P5 (50% : 50%) diperoleh nilai kadar air 10.61%%, kadar abu 1.38%, kadar lemak 15.86%, kadar protein 9.63%, kadar karbohidrat 62.22%, serat kasar 1.43%, kalori total 129.042 kkal, analisis fisik warna 86.48 oHue dan analisis kekerasan 37.51 N. Hasil penelitian ini dapat diterima dan disukai panelis serta sesuai dengan SNI cookies, snack bar komersial dan standar USDA.Kata kunci: snack bar, tepung suweg, tepung kacang merah,

PENGARUH PENAMBAHAN KACANG HIJAU (Vigna Radiata) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN ANTIOKSIDAN SARI BIJI NANGKA (Artocarpus Heterophyllus) SEBAGAI MINUMAN FUNGSIONAL Nurlin, Nurlin; Tamrin, Tamrin; asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to study the effect of adding mung bean juice to organoleptic, nutritional value, and antioxidant activity of jackfruit seed extract drink. This study used a completely randomized design (CRD) consisting of 5 KO treatments (100% jackfruit seeds: 0% mung bean juice), K1 (90% jackfruit seeds: 10% mung bean juice), K2 (80% jackfruit seeds: 20% mung bean juice), K3 (70% jackfruit seeds: 30% mung bean juice), and K4 (60% jackfruit seeds: 40% mung bean juice). Data were analyzed using analysis of variances (ANOVA). The results show that the addition of mung bean extract had a very significant effect on organoleptic aroma and color but a significant effect on the taste of K4 treatments. The K4 treatment was the most preferred by the panelists with hedonic scores of aroma, taste, and color reaching 3.56 (like), 4.39 (like), and 4.61 (very like), respectively. The nutritional contents analysis shows that the selected product contained 2.53% protein and 19.82% glucose. It also shows that the product has a viscosity of 6.60 cp and antioxidant activity IC50 219.45. The jackfruit seed drink product with the addition of mung bean juice did not meet the standard for a maximum glucose level of 5%.Keyword: jackfruit seed juice,mung beans, jackfruit seedsABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh penambahan sari kacang hijau terhadap organoleptik, nilai gizi dan aktivitas antioksidan minuman sari biji nangka. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yaitu terdiri dari 5 perlakuan perlakuan KO (biji nangka 100% : sari kacang hijau 0%), K1 (biji nangka 90% : sari kacang hijau 10%), K2 (biji nangka 80% : sari kacang hijau20%), K3 (biji nangka 70% : 30%), K4 (biji nangka 60% : sari kacang hijau 40%). Data dianalisis menggunakan Analysis of Variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan sari kacang hijau berpengaruh sangat nyata terhadap organoleptik aroma, warna, dan rasa berpengaruh nyata terhadap organoleptik rasa pada perlakuan K0 dan K4 diperoleh nilai untuk aroma 3,56 (suka), rasa 4,39(suka), dan warna 4,61 (sangat suka). Serta analisis kandungan gizi meliputi Kadar protein 2,53 %, glukosa 19,82 %, viskositas 6,60 cp dan aktivitas antioksidan IC50 219,45. Berdasarkan SNI bahwa produk minuman sari biji nangka dengan penambahan sari kacang hijau belum memenuhi standar untuk kadar glukosa maksimum 5%.Kata kunci:biji nangka, kacang hijau,dan minuman sari biji nangka

ANALISIS KUALITATIF DAN KUANTITATIF KANDUNGAN FORMALIN PADA PRODUK TERASI (Shrimp Paste) YANG DIPERDAGANGKAN DI PASAR SENTRAL KOTA DAN PASAR SENTRAL WUA-WUA Hardinata, Wayan; Karimuna, La; asyik, nur
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the formalin content of shrimp paste traded in the City Central Market and Wua-Wua Central Market. The analytical method used was the Phenylhydrazine method and quantitative test (Titration Method). The qualitative test was done to determine the presence or absence of formalin in the shrimp paste, while the quantitative test was done to determine the amount of formalin contained in the shrimp paste traded in the City Central Market and the Wua-Wua Central Market. This was a descriptive qualitative-quantitative study. The results of this study show that from 6 samples taken at the City Central Market and the Wua-Wua Central Market, five samples were positive for formalin. The average amount of formalin contents at the City Central Market were 77 mg/kg (A2) and 54.6 mg/kg (A3). Meanwhile, the average amount of formalin contents at the Wua-Wua Central Market were 60 mg/kg (B1), 66.7 mg/kg (B2), and 107.2 mg/kg (B3).Keywords: Shrimp paste, Formalin, Traditional marketABSTRAKPenelitian ini bertujuan untuk mengetahui kandungan formalin pada terasi yang diperdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua. Metode analisis yang digunakan yaitu metode Fenilhidrazin dan uji kuantitatif (Metode Titrasi). Uji kualitatif bertujuan untuk mengetahui ada tidaknya formalin pada terasi, sedangkan uji kuantitatif bertujuan untuk mengetahui berapa kadar formalin yang terkandung pada terasi yang diperdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua. Jenis penelitian ini yaitu deskriptif kualitatif dan kuantitatif. Hasil penelitian ini memberikan informasi bahwa sampel yang diambil dari 6 sampel Pasar Sentral Kota dan Pasar Sentral Wua-Wua 5 sampel positif mengandung formalin. Rata-rata persentase kadar formalin di lokasi Pasar Sentral Kota (A2) sebesar 77 mg/kg dan 54,6 mg/kg (A3). Pasar Sentral Wua-Wua (B1) 60 mg/kg, (B2) 66,7 mg/kg dan (B3) 107,2 mg/kg. Hasil penelitian menghasilkan simpulan terdeteksinya penggunaan formalin pada 5 sampel produk terasi yang beredar di lokasi Pasar Sentral Kota dan Pasar Sentral Wua-Wua kota Kendari.Kata kunci: Terasi, Formalin, Pasar tradisional.

ANALISIS HUBUNGAN POLA KONSUMSI PANGAN TERHADAP TINGKAT KECUKUPAN ZAT GIZI PADA IBU HAMIL DAN IBU MENYUSUI DI KOTA KENDARI PADA TAHUN 201 Amdani, Cici Nur; Asyik, Nur; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the relationship between dietary patterns which includes the type of food, eating frequency, and adequacy of nutritional intake as well as the socio-economic relationship to nutritional intake. This research was conducted by interview using a questionnaire with the food recall method. Data analysis was performed using Microsoft Excel, Nutrisurvey 2007, and SPSS. The results show that the nutritional adequacy of pregnant and breastfeeding mothers was less than 80%, except for the adequacy level of protein and magnesium, which reached 80.44 and 81.67%, respectively. This means that the adequacy level of these nutrients was sufficient. Meanwhile, the percentage of phosphorus is higher than 110%, meaning that the adequacy level of phosphorus nutrients is in the excessive category. Processed food products contributed 8.06% to energy, 68% to protein, 8.11% to fat, 8.44% to carbohydrates, 10.57% to folic acid, 9.44% to vitamin A, 12.72% to vitamin C, 16.69% to sodium, 4.90% to magnesium, 13.19% to phosphorus, and 8.25% to iron in pregnant women. Meanwhile, processed food products contributed 5.75% to energy, 3.15% to protein, 5.59% to fat, 6.07% to carbohydrates, 3.77% to folic acid, 5.17% to vitamin A, 2.70% to vitamin C, 12.98% to sodium, 0.49% to magnesium, 0.78% to phosphorus, and 0.26% to iron in breastfeeding mothers. The results show that there was no relationship between socioeconomic (income and knowledge) and the level of nutritional adequacy of pregnant and breastfeeding mothers in Kendari City. Keywords: diet, nutritional intake, food, pregnant, breastfeeding. ABSTRAK Penelitian ini bertujuan untuk mengetahui hubungan pola makan yang meliputi jenis makanan, frekuensi makan dan kecukupan asupan gizi serta hubungan sosial ekonomi terhadap asupan gizi. Penelitian ini dilakukan dengan cara wawancara menggunakan kuesioner dengan metode food recall. Analisis data dilakukan dengan menggunakan aplikasi Microsoft excel, Nutrisuvey 2007 dan analisis Statistic Package for the Social Science (SPSS). Hasil penelitian menunjukkan bahwa pemenuhan nutrisi gizi ibu hamil dan ibu menyusui masih berada pada persentase < 80% kurang, kecuali pada tingkat kecukupan zat gizi protein dan magnesium berada pada persentase 80,44-81,67% artinya tingkat kecukupan zat gizi tersebut tergolong cukup, dan untuk zat gizi fosfor berada pada persentase > 110% artinya tingkat kecukupan zat gizi fosfor berada pada kategori lebih. Produk pangan olahan berkontribusi pada ibu hamil sebesar 8,06% terhadap energi, 68% terhadap protein, 8,11% terhadap lemak, 8,44% terhadap karbohidrat, 10,57% terhadap asam folat, 9,44% terhadap vitamin A, 12,72% terhadap vitamin C, 16,69% terhadap natrium, 4,90% terhadap magnesium, 13,19% terhadap fosfor, 8,25% terhadap zat besi. Sedangkan untuk ibu menyusui berkontribusi sebesar 5,75% terhadap energi, 3,15% terhadap protein, 5,59% terhadap lemak, 6.07% terhadap karbohidrat, 3,77% terhadap asam folat, 5,17% terhadap vitamin A, 2,70% terhadap J. Sains dan Teknologi Pangan Vol. 8, No. 1, P. 5849-5868, Th. 2023 5850 | P a g e J. Sains dan Teknologi Pangan (JSTP) 2023 vitamin C, 12,98% terhadap natrium, 0,49% terhadap magnesium, 0,78% terhadap fosfor, 0,26% terhadap zat besi. Hasil penelitian menunjukkan tidak terdapat hubungan antara sosial ekonomi (pendapatan) dan pengetahuan terhadap tingkat kecukupan zat gizi ibu hamil dan ibu menyusui di Kota Kendari. Kata kunci: pola makan, asupan gizi, pangan, ibu hamil, ibu menyusui

PENGARUH SUBSTITUSI FILTRAT KULIT MANGGIS (Garcinia mangostana) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN PADA SELAI BUAH PALA (Myristica fragrans) Pirna, Pirna; Tamrin, Tamrin; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of mangosteen peel extract substitution on the organoleptic value and antioxidant activity of nutmeg jam. This study used a completely randomized design (CRD), namely substitution of mangosteen peel extract consisting of Y0 (0% mangosteen peel extract: 100% nutmeg), Y1 (5% mangosteen peel extract: 95% nutmeg), Y2 (10% Mangosteen peel extract: 90% nutmeg), Y3 (15% mangosteen peel extract: 85% nutmeg), and Y4 (20% mangosteen peel extract: 80% nutmeg). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that the best treatment for nutmeg jam was Y4 (20% mangosteen peel extract substitution) with average preference scores for color, aroma, taste, and texture were 4.64 (very like), 4.23 (like), 4.17 (likes), and 4.36 (like). The results show that the best-treated nutmeg jam had a 3.07 pH, 1.75% protein, an antioxidant activity of 96%, and an IC50 value of 66.06 ppm. The substitution of mangosteen peel extract had a very significant effect on the organoleptic color, aroma, taste, and texture as well as it had a significant effect on the pH, protein, and antioxidant activity of nutmeg jam. Keywords: nutmeg jam, mangosteen peel, antioxidant, organoleptic. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi filtrat kulit buah manggis terhadap nilai organoleptik dan aktivitas antioksidan selai buah pala. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu substitusi filtrat kullit manggis yang terdiri dari Y0 (filtrat kulit buah manggis 0 % : buah pala 100 %), Y1 (filtrat kulit buah manggis 5 % : buah pala 95 %), Y2 (filtrat kulit buah manggis 10 % : buah pala 90 %), Y3 (filtrat kulit buah manggis 15 % : buah pala 85 %) dan Y4 (filtrat kulit buah manggis 20 % : buah pala 80 %). Data dianalisi menggunakan Analysis of varian (ANOVA) dan dilanjutkan dengan uji Duncan’s multi range test (DMRT) pada taraf kepercayaan 95 % (α=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terbaik selai buah pala yaitu Y4 (substitusi filtrat kulit buah manggis 20 %) dengan rata-rata kesukaan terhadap warna 4,64 (sangat suka), aroma 4,23 (suka), rasa 4,17 (suka) dan tekstur 4,36 (suka). Berdasarkan analisis yang dilakukan pada selai buah pala perlakuan terbaik, parameter yang diamati yaitu analisis pH 3,07, protein 1,75 %, dan aktivitas antioksidan sebesar 96 %, serta nilai IC50 sebesar 66,06 ppm. Berdasarkan hasil penelitian menunjukkan bahwa substitusi filtrat kulit buah manggis berpengaruh sangat nyata terhadap organoleptik warna, aroma, rasa, tekstur dan mempunyai pengaruh nyata terhadap pH, protein dan aktivitas antioksidan selai buah pala

PENGARUH SUBSTITUSI BUBUK KULIT BUAH MANGGIS (Garcinia mangostana L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA KOPI ROBUSTA (Coffea canephora) Astuti, Wa Ode Reni; Tamrin, Tamrin; Asyik, Nur; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of mangosteen peel powder substitution on the organoleptic and chemical characteristics of robusta coffee. This study was conducted using a completely randomized design (CRD). The data were analyzed using analysis of variance. The results with the calculated F (Fh) value that was greater than the F table (Ft) value were then further analyzed with the DMRT test at a 95% confidence level to see the difference between treatments. Observation variables include organoleptic characteristics, water content, ash content, caffeine content, and antioxidant activity. The results show that the mangosteen peel powder substitution had a very significant effect on the organoleptic improvement of color, aroma, and taste as well as the antioxidant activity and water, ash, and caffeine contents. The most preferred treatment by the panelists was the M4 treatment with average hedonic scores of color, aroma, and taste reaching 4.60 (very like), 3.96 (like), and 4.96 (very like). The chemical characteristics of the selected product show that it had 2.71% water, 6.15% ash, 0.46% caffeine, and antioxidant activity of 53.38%. The robusta coffee with mangosteen peel powder substitution met the SNI 01-2983-2014 standard for water, ash, and caffeine contents. Keyword: Robusta Coffee, Mangosteen rind, and mangosteen rind coffee drinks. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi bubuk kulit buah manggis terhadap karakteristik organoleptik dan kimia kopi robusta. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL). Data hasil penelitian dianalisis menggunakan analisis sidik ragam (Analysis of Varian), menunjukan F hitung (Fh) lebih besar dari pada F tabel (Ft), maka dilanjutkan dengan uji DMRT pada taraf kepercayaan 95% untuk melihat perbedaan antara perlakuan. Variabel pengamatan meliputi organoleptik, kadar air, kadar abu, kadar kafein, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa substitusi bubuk kulit buah manggis berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, rasa. Substitusi bubuk kulit buah manggis berpengaruh sangat nyata terhadap kadar air, kadar abu, kadar kafein, dan aktivitas antioksidan, perlakuan M4 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,60 (sangat suka), aroma 3,96 (suka), dan rasa 4,96 (sangat suka). Analisis karakteristik kimia kopi kulit manggis terbaik perlakuan M4 meliputi kadar air 2,71%, kadar abu 6,15%, Kadar kafein 0,46%, dan aktivitas antioksidan sebesar 53,38%. Berdasarkan standar mutu SNI 01-2983-2014 bahwa produk kopi robusta substitusi bubuk kulit buah manggis memiliki kadar air, kadar abu dan kadar kafein yang memenuhi standar SNI. Kata kunci: Kopi Robusta, Kulit buah manggis, dan minuman kopi kulit manggis

Pengaruh Penambahan Cocoa Butter Substitute (CBS) dan Mentega Putih Terhadap Organoleptik dan Aktivitas Antioksidan Produk Cokelat Compound Ranat, Zahratul Wardha; Tamrin, Tamrin; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): 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 cocoa butter substitute (CBS) and white butter addition on the organoleptic assessment and antioxidant activity of compound chocolate products. This study used a completely randomized design (CRD) with five treatments of cocoa butter substitute (CBS) formulation and white butter with ratios (100:0), (95:5), (90:10), (85:15), and (80:20). Data were analyzed using analysis of variance (ANOVA). The results show that the formulations of cocoa butter substitute (CBS) and white butter had a significant effect (P<0.05) on the increase in the aroma organoleptic test and a very significant effect (P<0.01) on the increase in color, taste, and texture. The highest organoleptic assessment was found in the K1 formulation of 95% cocoa butter substitute (CBS) and 5% white butter with average assessment scores of color, aroma, taste, and texture reaching 4.15 (like), 3.78 (like), 3.97 (like), and 3.72 (like). The highest antioxidant activity was found in the K2 treatment at a concentration of 150, which was 94.95 ppm. The best IC50 value was found in the K0 treatment with a value of 48.55 ppm (very strong). The results show that compound chocolate products with cocoa butter substitute (CBS) and white butter addition were acceptable (preferred) by the panelists and had strong antioxidant activity.Keywords: Chocolate compound, cocoa butter substitute (CBS), white butter. ABSTRAKTujuan penelitian ini adalah untuk menentukan pengaruh penambahan cocoa butter substitute (CBS) dan mentega putih terhadap penilaian organoleptik serta aktivitas antioksidan produk cokelat compound. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan formulasi cocoa butter substitute (CBS) dan mentega putih dengan perbandingan (100:0), (95:5), (90:10), (85:15), dan (80:20). Data dianalisis menggunakan analysis of variance (ANOVA). Hasil penelitian menunjukkan bahwa formulasi cocoa butter substitute (CBS) dan mentega putih berpengaruh nyata (P<0,01) dalam peningkatan uji organoleptik aroma dan berpengaruh sangat nyata (P<0,01) dalam peningkatan terhadap warna, rasa, dan tekstur. Cokelat compound berdasarkan penilaian organoleptik tertinggi terdapat pada formulasi K1 cocoa butter substitute (cbs) 95% dan mentega putih 5%) dengan skor penilaian terhadap karakteristik organoleptik warna 4,15 (suka), aroma 3,78 (suka), rasa 3,97 (suka) dan tekstur 3,72 (suka). Aktivitas antioksidan tertinggi terdapat pada perlakuan K2 pada konsentrasi 150 yaitu sebesar 94,95 ppm. Nilai IC50 terbaik pada perlakuan K0 yaitu sebesar 48,55 ppm (sangat kuat). Berdasarkan hasil penelitian produk cokelat compound dengan penambahan cocoa butter substitute (CBS) dan mentega putih dapat diterima (disukai) oleh panelis dan memiliki aktivitas antioksidan yang tergolong kuat. Kata kunci: Cokelat compound, cocoa butter substitute (CBS), mentega putih.

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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