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All Journal JURNAL KIMIA SAINS DAN APLIKASI Jurnal Teknologi Pangan Jurnal Agroteknos BioWallacea Journal of Biological Research Jurnal Sains dan Teknologi Pangan Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Fish Protech Abditani : Jurnal Pengabdian Masyarakat Jurnal Abdi Insani Jurnal Mandala Pengabdian Masyarakat Edible : Jedb NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Pepadu Jurnal Sains dan Teknologi Pangan
Ansharullah ansharullah
Department Of Food Science And Technology, Halu Oleo University Kendari
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Public Health Social Sciences Veterinary

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Journal : BioWallacea Journal of Biological Research

 1 
FORMULASI PEMBUATAN BISKUIT BERBASIS TEPUNG KOMPOSIT SAGU (Metroxylon sp.) DAN TEPUNG IKAN TERI (Stolephorus commersonii) Nur Asyik; Ansharullah Ansarullah; Halida Rusdin
BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research) Vol 5, No 1 (2018): Sains & Biodiversitas Wallacea
Publisher : University of Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.764 KB) | DOI: 10.33772/biowallacea.v5i1.4589

Abstract

ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung komposit sagu dan tepung ikan teri terhadap sifat organoleptik biskuit. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yaitu menggunakan lima perlakuan formulasi sebagai berikut : B0 (tepung sagu 0% : tepung ikan teri 0% : tepung terigu 100%), B1 (tepung sagu 70% : tepung ikan teri 10% : tepung terigu 20%), B2 (tepung sagu 60% : tepung ikan teri 20% : tepung terigu 20%), B3 (tepung sagu 50% : tepung ikan teri 30% : tepung terigu 20%), dan B4 (tepung sagu 40% : tepung ikan teri 40% : tepung terigu 20%).  Setiap perlakuan diulang sebanyak 4 kali sehingga didapatkan 20 unit percobaan.  Data hasil pengamatan dianalisis menggunakan sidik ragam (ANOVA). Apabila diperoleh penilaian organoleptik yang berpengaruh nyata, maka dilanjutkan dengan uji Duncan’s, pada taraf kepercayaan 95% (α = 0,05). Variabel pengamatan  meliputi uji organoleptik (warna, tekstur, aroma dan rasa) dengan menggunakan 15 orang  panelis.  Hasil penelitian menunjukkan bahwa perlakuan formulasi tepung komposit sagu dan tepung ikan teri memberikan pengaruh sangat nyata terhadap penilaian organoleptik warna, tekstur, aroma dan rasa biskuit.  Produk biskuit yang disukai panelis (perlakuan terbaik) terdapat pada perlakuan B1 (tepung sagu 70% : tepung ikan teri 10% : tepung terigu 20%) dengan skor organoleptik warna 3,00 (agak suka), organoleptik tekstur 3,45 (agak suka), organoleptik  aroma 3,08 (agak suka) dan organoleptik rasa 2,83 (agak suka). Kata kunci : Tepung sagu, tepung ikan teri, biskuit, formulasi dan sifat organoleptik ABSTRACTThe purpose of this study was to determine the effect of sago composite flour and anchovy flour formulations on the organoleptic properties of biscuits. The study used a Completly Randomized Design (CRD) using five treatment formulations as follow: B0 (0% sago flour : 0% anchovy flour : 100% wheat flour), B1 (70% sago flour : 10% anchovy flour : 20% wheat flour), B2 (60% sago flour: 20% anchovy flour : 20% wheat flour), B3 (50% sago flour : 30% anchovy flour : 20% wheat flour), and B4 (40% sago flour: 40% anchovy flour : 20% wheat flour). Each treatment was repeated four times to get 20 units of experiment. The observed data were analyzed using Analysis of Variance (ANOVA) with Duncan’s post hoc test at 95% confidence interval (α = 0,05). Observation variables consisted of organoleptic test (color, texture, flavor and taste) using 15 panelists. The results showed that treatment of sago composite flour and anchovy flour formulations had a significant effect on organoleptic assessment of color, texture, aroma and taste of biscuits. The preferred biscuit product (best treatment) was found in B1 treatment (70% sour flour : 10% anchovy flour : 20% wheat flour) with score of organoleptic color is 3,00 (rather like), organoleptic texture is  3,45 (rather like), organoleptic aroma is 3.08 (rather like) and organoleptic taste is 2.83 (rather like). Keywords: Sago flour, fish meal, biscuit, formulation and organoleptic properties.
Co-Authors A.A. Ketut Agung Cahyawan W Aan Wilhan Juliatmaja ABDU RAHMAN BACO, ABDU RAHMAN Abdul Kasim Abdul Kasim Abdul Madiki Achmad Noerkhaerin Putra ADRIANI ADRIANI Afa, Musadia Agusriyadin, Agusriyadin Ainun, Poppy alim, Usman Amelda Amelda Aminah Sagista Amirudin, Adinda Oktavia Anak Agung Istri Sri Wiadnyani Anas, Adnan Andi Bahrun andi Dahlan ANDI KHAERUNI Anggraini, Sinta Angri, Evi Yuningsih Annisah Amaliah Aretzy, Alfia Asnani Asnani Asniar Asniar Aspira, Aspira Asranudin Asranudin, Asranudin Asri, Ahmad Aulia, Alung Magfira Auliana, Rana Ayunir, Maysuci Azhar Bafadal Budiarti, Asri Eka cengceng, cengceng Cerlyn, Cerlyn Damayanti, Rusna DEWI SARTIKA Dila, Muhammad Efendi, Sarina Elfira Hamidsu Erni Erni Erviani, Uni Fatmasari Fatmasari Fazira, Rahmi Febrianti Febrianti Fikram Firoh, Aji Mustaq Frisandi, Angga Angrullah Gata, Getwin Gusnawati, Gusnawati Haerul, Andi Haider, Mohamad Hajiana, Hajiana Halida Rusdin HALIMATUSSADIYAH -, HALIMATUSSADIYAH Hamzah, Hidayat Eka Putra Hardianti Hardianti, Hardianti Hariati, N Harsyam, Diah Islamyati Hasriamin, Hasriamin Hayastika, Hayastika Helviani, Helviani Herman, Sriyana Hermanto Hermanto Hidayati Hidayati Holuke, Solodius HS, Gusnawati Husni, Ratu Asri Octavianny Ibrahim, Moh Nuh Ibrahim, Moh. Nuh Indriany, Iin Trisni Irianto, Fitri Amelia Irmawati Irmawati Isamu, Kobajashi T Isamu, Kobajashi Togo Jamhari Jamhari jufri, Nurnashriana Jurnal Pepadu Kadir Kadir Kusumawati, Resky La Aba La Aba La Karimuna La Ode Liaumin Azim La Ode Nafiu La Rianda Lakawa, Stefiana Yunisa Lestari, Mawadda Sri Lestari, Wa Ode Mazwin Lestari, Yuyun Dwi Majido, Rusni Mariani L Marsuki Iswandi Mashuni Mashuni Maslin, Shintya MAULIDIYAH -, MAULIDIYAH Mekuo, Febrianto Nur Meliani, Sri Minaula, Magnalia Miranti, Misra mondo, Firdawati Muh Syukri Sadimantara, Muh Syukri Muh. Obi Kasmin Muhammad Agus Muljanto Muhammad Natsir Muhammad Natsir Muhammad Natsir Muhammad Natsir Muhammad Nurdin Muhammad Nurdin Muhtar Amin Musfiroh, Dinda Aisyah Musrin Musrin Muzuni, Muzuni nufusi, hayatun Nur Asyik Nur Asyik, Nur Nur Muhammad Abdillah Saenuddin Nur Salam Nurlin Nurlin, Nurlin Nursafani, Nursafani Nursalam Nursalam Nursalam, Nursalam Nurwahida Nurwahida, Nurwahida Oktaviani, Endang Ongga, Sarfin Paramita Idris, Sindy Pratna Patadjai, Andi Besse Pratiwi, Ariana R, St Rahmi Radhiansyah, Muhammad Rahayu Rahayu Rahayu, Dwi Novita Rahman, Siti Ayu Rahman, Wasti La Ramadhani, Dwirizqa Tiara Rani, Wa rekapangan, Asfianty Reski Awaliah, Reski Restu Libriani RH. Fitri Faradilla RH. Fitri Faradilla Rina Pratiwi Pudja I. A Rinda, Rinda Risman Risman Rosnavin, Rosnavin Rosniatin, Rosniatin Rustan, Novani Dwiyanti S Siswanto Sadimantara, Muhammad Syukri sadimantara, muhammad syukri Saenuddin, Nur Muhammad Abdillah Safitri, Febriani Safitri, Neli Elika Sain Salin, Emilia Samsia, Samsia Santi, Resy Maya Saputra, Ipran Saputra, Zaldi Dwi Sari J, Yesti Sari, Alan Mayang Sari, Elvina Sari, Lilis Ratna Sarina, Wa Ode Sarinah, Sitti Sarma, Irfan Santosa Sartia Sartina, Sartina Satriadin, Satriadin Sitti Aida Adha Taridala Sitti Aida Adha Taridala Sri Damayanti Sri Rejeki Sri Rejeki Sri Wahyuni Sri Wahyuni SrI Wahyuni Sumarni Sumarni Susanto, Eki Tri Suwarjoyowirayatno, Suwarjoyowirayatno Tambunan, Kartini Tamrin Tamrin Tamrin Tamrin Tamrin Tamrin Tamrin Tamrin Tamrin Taridala, Aisyah Ainun Mataomehe Taswin Taufiq R, Muhammad Umar, Muhammad Isfan Utami, Andi Pratiwi Vatma, Ona Sri Wahab, Djukrana Widyanti, Andi Wiranty, Effy yanti, Lilma Yuda Arjawa, I Made Adi Yuli Purbaningsih Yundari, Yundari Yuningsih Angri, Evi Alva Yuningsih, Salmawati Yunita, Selvi Yuspitasari, Gian Zarnila, Zarnila