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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

Author-ID : 5674396

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PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poiret) DAN TEPUNG WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BOLU KUKUS Sartika, Dewi; Ansharullah, Ansharullah; L, Mariani
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of purple sweet potato flour and carrot flour substitution on the organoleptic characteristics and nutritional value of steamed sponge cake. This study used a single factor completely randomized design (CRD), with five treatments, namely: P0 (100% wheat flour), P1: (Purple sweet potato flour 75%: 5% carrot flour: 20% wheat flour), P2: (Purple sweet potato flour 70%: 10% carrot flour: 20% wheat flour), P3 (65% purple sweet potato flour: 15% carrot flour: 20% wheat flour), and P4 (60% purple sweet potato flour: 20% carrot flour: 20% wheat flour). Data were analyzed using analysis of variance (ANOVA), followed by Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that the substitution of purple sweet potato flour and carrot flour on the steamed sponge cake had a very significant effect on the organoleptic improvement of color, aroma, texture, and taste. The selected treatment was the P1 treatment with average scores of color, aroma, texture, and taste reached 4.45% (very like), 4.12% (very like), 4.25% (very like), and 4.75% (very like). The P1 treatment contains 39.14% water, 1.15% ash, 28.55% fat, 3.58% protein, and 27.56% carbohydrate. Based on the steamed sponge cake quality standard of SNI 01-3840-1995, the P1 treatment (75% purple sweet potato flour, 5% carrot flour, and 20% wheat flour) met the national standard on water, ash, protein, fat, and carbohydrate contents. Keywords: purple sweet potato flour, carrot flour, flour and steamed sponge.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung ubi jalar ungu dan tepung wortel terhadap karakteristik organoleptik dan nilai gizi bolu kukus. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktor tunggal, dengan lima perlakuan yaitu: P0 (Tepung terigu 100%), P1 : (Tepung ubi jalar ungu 75% : tepung wortel 5% : tepung terigu 20%), P2 : (Tepung ub jalar ungu 70% : tepung wortel 10%: tepung terigu 20%), P3 : (Tepung ubi jalar ungu 65% : tepung wortel 15% : tepung terigu 20%), P4 : (Tepung ubi jalar ungu 60% : tepung wortel 20% : tepung terigu 20%). Analisis data menggunakan analysis of varian (ANOVA), dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar ungu dan tepung wortel pada bolu kukus berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, tekstur dan rasa. Perlakuan terpilih diperoleh dari perlakuan P1 dengan nilai kesukaan terhadap warna 4,45% (sangat suka), aroma 4,12% (sangat suka), tekstur 4,25% (sangat suka) dan rasa 4,75% (sangat suka). Perlakuan terbaik memiliki nilai karakteristik kimia yaitu kadar air 39,14%, kadar abu 1,15%, kadar lemak 28,55%, kadar protein 3,58% dan kadar karbohidrat 27,56 %. Berdasrkan standar mutu SNI 01-3840-1995 bolu kukus, bahwa produk bolu kukus perlakuan P1 (tepung ubi jalar ungu 75%, wortel 5 % dan tepung terigu 20%) telah memenuhi standar mutu SNI pada kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat.Kata Kunci: tepung ubi jalar ungu, tepung wortel, tepung terigu dan bolu kukus.

PENGARUH LAMA PERENDAMAN TERHADAP KARAKTERISTIK PROKSIMAT DAN FISIKOKIMIA TEPUNG UMBI GADUNG (Dioscorea hispida Dennst) Zarnila, Zarnila; Ansharullah, Ansharullah; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of immersion time on the physicochemical characteristics and proximate values of gadung tuber flour. This study was conducted using a completely randomized design (CRD) with three treatments, which were 12 hours of immersion (P1), 24 hours of immersion (P2), and 36 hours of immersion (P3). The results show that the selected treatment was P2, which was immersed for 24 hours at a temperature of 60 ºC and a heating time of 15 hours. The results of the physicochemical test show that the P2 product had a very significant increase in viscosity, swelling power, and solubility, which reached 1.64%, 7.09%, and 1.92%, respectively. Meanwhile, the P2 product contained 11.08% water, 3.24% ash, 10.11% protein, 75.24% carbohydrates, 8.02% fat, and 19.25 ppm of HCN. The results show that gadung tuber flour has a water content that met the national standard.Keywords: gadung flour, sea water, proximate, physicochemicalABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh lama perendaman terhadap karakteristik fisikokimia dan nilai proksimat tepung umbi gadung. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL), perlakuan berjumlah 3, perendaman 12 jam ( P1) , perendaman 24 jam ( P2) , dan perendaman 36 jam 9 (P3). Hasil penelitian yang diperoleh perlakuan terpilih P2 diperoleh dari hasil perendaman 24 jam pada suhu 60ºc dan lama pemanasan 15 jam. Hasil uji fisikokimia menunjukan bahwa tepung gadung dengan perendaman 24 jam (P2) memiliki pengaruh sangat nyata terhadap peningkatan viskositas yang memiliki nillai 1.64%, nilai swelling power sebesar 7,09% dan nilai kelarutan sebesar 1,92% . Sedangkan nilai kandungan kimia produk tepung gadung terpilih hasil perendaman 24 jam (P2) pada suhu 60oc dengan lama pemanasan 15 jam meliputi kadar air 11,08% , kadar abu 3,24%, kadar protein 10,11% karbohidrat 75,24% , kadar lemak 8,02% dan kadar HCN 19,25 ppm. Berdasarkan hasil penelitian tepung umbi gadung memiliki kadar air yang telah memenuhi standar SNI.kata kunci : tepung gadung, air laut, proksimat, fisikokimia.

MODIFIKASI DAN KARAKTERISASI TEPUNG BIJI NANGKA (Artocarpus Heterophyllus) TERMODIFIKASI HMT (Heat Moisture Treatment) Sardiman, Sardiman; Ansharullah, Ansharullah; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to analyze the characteristics and modifications of flour using the HMT (Heat Moisture Treatment) method. This research was conducted using a completely randomized design (CRD) with two factorials. The first factor was the temperature (T) with heating temperatures of 80 oC, 85 oC, and 90 0C). Meanwhile, the second factor was the heating time (L) namely 3 hours, 6 hours, and 9 hours). Data were analyzed using analysis of variance (ANOVA) and then followed with Duncan's multiple range test (DMRT) test at a 95% confidence level (α = 0.05). The results show that the best treatment for the modified jackfruit seed flour product was T2L2 (85 oC temperature and 6 hours heating time) with an average viscosity of 24.24 cP, 5.97 g/g swelling power, and 1.11% solubility. The value of the chemical characteristics of the selected product met the national standard with a water content of 4.26% and a protein content of 7.17%. The results show that the interaction process of temperature and modification time in the manufacture of HMT modified jackfruit seed flour decreases the viscosity while it increases the swelling power and the solubility. In addition, it reduces the water, ash, fat, and protein contents, but it increases the carbohydrate content.Keywords: Jackfruit Seeds, Flour and HMT (Heat Moisture Treatment)ABSTRAKPenelitian ini bertujuan untuk mempelajari karakteristik dan modifikasi tepung dengan menggunakan metode HMT (Heat Moisture Treatment). Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dua Faktorial, faktor pertama adalah suhu (T) dan faktor kedua adalah lama pemanasan (L), dengan suhu pemanasan (80oC, 85oC dan 90oC) dan lama pemanasan (3 Jam, 6 Jam dan 9 Jam). Analisis data menggunakan sidik ragam atau Analysis of Varian (ANOVA). Sifat fisik yang berpengaruh sangat nyata terhadap variabel pengamatan maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α = 0,05). Hasil penelitian yang di peroleh menunjukkan bahwa perlakuan terbaik produk tepung biji nangka termodifikasi yaitu T2L2 (suhu 85oC dan lama pemanasan 6 jam) dengan rata-rata nilai fisik viskositas 24,24 cP, nilai swelling power sebesar 5,97 g/g, dan nilai solubility sebesar 1,11%. Nilai karakteristik kimia produk tepung biji nangka termodifikasi terpilih T2L2 (suhu 85oC dan lama pemanasan 6 jam) sesuai SNI tepung terigu badan standar nasional tahun 2009 dengan nilai kadar air (4,26%) dan nilai kadar protein (7,17%). Berdasarkan hasil tersebut dapat disimpulkan bahwa proses interaksi suhu dan lama modifikasi pada pembuatan tepung biji nangka termodifikasi HMT menurunkan nilai viskositas, meningkatkan nilai swelling power, dan meningkatkan nilai solubility. Selain itu menurunkan nilai kadar air, menurunkan nilai kadar abu, menurunkan nilai kadar lemak, menurunkan nilai kadar protein, namun meningkatkan nilai kadar karbohidrat.Kata kunci : Biji nangka, Tepung dan HMT (Heat Moisture Treatment)

KAJIAN PENGGUNAAN PASTA BUAH NAGA (Hylocereus polyrhizus) DALAM PRODUKSI SELAI UBI JALAR PUTIH (Ipomoea Batatas L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI Yunita, Selvi; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to analyze the effect of dragon fruit paste on the organoleptic assessment and nutritional values of sweet potato jam. The study was conducted using a completely randomized design (CRD) with various concentrations of sweet potato: dragon fruit paste formulations, namely P0 (100%: 0%), P1 (90%: 10%), P2 (80%: 20%) and P3 (70%: 30%). Data analysis was performed using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) test with a 95% confidence level (α=0.05). The results show that the addition of 20% dragon fruit paste to 80% sweet potato had a very significant effect on the organoleptic assessment of color, taste, and spreadability, while the aroma was significantly affected. The selected treatment was the P2 (80%:20%) treatment with average scores of color, taste, aroma, and spreadability reached 3.98 (like), 3.94 (like), 3.56 (like), and 3.88 (easy to spread), respectively. The nutritional analysis shows that the selected product contained 25.87% water, 2.77% protein, and 20.19% carbohydrate. The results show that the jam product was accepted by panelists and met national standards, except for protein and carbohydrate contents.Keyword: Dragon fruit paste, jam, sweet potatoABSTRAKTujuan dari penelitian ini adalah untuk mempelajari penggunaan pasta buah naga terhadap penilaian organoleptik dan nilai gizi dari selai ubi jalar. Penelitian dilakukan menggunakan rancangan acak lengkap (RAL). dengan berbagai presentase perlakuan formulasi ubi jalar : pasta buah naga yaitu P0 (100% : 0%), P1 (90% : 10%), P2 (80% : 20%) dan P3 (70% : 30%). Analisis data dilakukan dengan metode Analysis of Varian (ANOVA) dengan uji lanjut Duncan's Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan pasta buah naga 20% pada ubi jalar 80% berpengaruh sangat nyata terhadap penilaian organoleptik warna rasa dan daya oles sedangkan pada aroma berpengaruh nyata. Perlakuan terpilih diperoleh pada perlakuan P2 (80%:20%) dengan kategori penilaian warna sebesar 3.98 (suka), rasa sebesar 3.94 (suka), aroma sebesar 3.56 (suka), dan daya oles sebesar 3.88 (mudah dioles). Nilai gizi yaitu kadar air sebesar 25,87%, kadar protein 2,77% dan kadar karbohidrat 20,19%. Berdasarkan hasil penelitian produk selai dengan penambahan pasta buah naga pada selai ubi jalar, dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali kadar protein dan kadar karbohidrat.Kata kunci: Pasta buah naga, selai, ubi jalar

KARAKTERISTIK ORGANOLEPTIK PERMEN JELLY BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN PENAMBAHAN VCO (Virgin Coconut Oil) Asri, Ahmad; Ansharullah, Ansharullah; Tamrin, Tamrin
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of virgin coconut oil (VCO) concentration on the organoleptic characteristics of red dragon fruit jelly candy. The study used a completely randomized design (CRD) with one factor and five types of treatment with the addition of VCO in the concentrations of 0%, 1%, 2%, 3%, and 4%. Data were analyzed using analysis of variance and then followed with Duncan's multiple range test (DMRT) test at a 95% confidence level (α = 0.05). The results show that the product with the best organoleptic scores was the one with 2% VCO, with average scores of color, aroma, taste, and texture reached 3.77 (like), 3.49 (slightly like), 3.86 (like), and 3.62 (like), respectively. The chemical characteristics of the selected jelly candy product show that it contained 23.30% water, 1.40% ash, and it had 5.51 pH. The results show that the red dragon fruit jelly candy made with the addition of Virgin Coconut Oil (VCO) was accepted (preferred) by the panelists and the chemical properties (moisture content, ash content, and pH) met the national standard (SNI 3574.2-2008).Keywords : Jelly Candy, Red Dragon Fruit, VCOABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan konsetrasi Virgin Cocout Oil (VCO) terhadap karakteristik organoleptik permen jelly buah naga merah. Rancangan penelitian ini yaitu Rancangan Acak Lengkap (RAL), Satu faktor, yang terdiri dari lima jenis perlakuan penambahan Virgi Coconut Oil (VCO), dengan penambahan VCO : 0%, 1%, 2%, 3%, 4%. Analisis data mengunakan sidik ragam. Pada penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan yang di lakukan dengan uji Ducan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menujukan bahwa perlakuan uji organoleptik terbaik terdapat pada konsentrasi VCO 2%, dengan rerata nilai kesukaan terhadap warna sebesar 3,77 (Suka), aroma sebesar (agak Suka) 3,49, rasa sebesar 3,86 (Suka) dan tekstu sebesar 3,62(Suka). Nilai karakteristik kimia produk permen jelly yang terpilih yaitu P2 (penambahan VCO 2%) yang meliputi kadar air 23,30%, kadar abu 1,40% dan kadar pH 5,51. Berdasrkan hasil nalisis dapat di simpulkan bahwa pembuat permen jelly buah naga merah dengan penambahan Virgin Coconut Oil (VCO) penilaian organoleptik produk permen jelly dapat diterima (disukai) oleh panelis dan analisis kimia (kadar air, kadar abu, dan kadar pH) sesuai dengan standar nasional Indonesia (SNI 3574.2-2008).Kata kunci: Permen Jelly, Buah Naga Merah, VCO.

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 BUBUR BUAH KERSEN (Muntingia calabura L.) TERHADAP ZAT BESI, SERAT PANGAN DAN ZAT GIZI SNACK BAR BERBASIS SAGU BEKATUL Taridala, Aisyah Ainun Mataomehe; Ansharullah, Ansharullah; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of adding cherry pulp fruit (Muntingia calabura L.) on the organoleptic assessments of snack bars and to determine dietary fiber and iron contents in selected snack bars. This study used a completely randomized design (CRD) consisting of five treatments and three replications to obtain fifteen treatments consisting of P0 (95 g sago flour: 5 g rice bran: 0 g cherry pulp), P1 (95 g flour sago: 5 g rice bran: 5 g cherry pulp), P2 (95 g sago flour: 5 g rice bran: 10 g cherry pulp), P3 (95 g sago flour: 5 g rice bran: 15 g cherry pulp), and P4 (95 g sago flour: 5 g rice bran: 20 g cherry pulp). The results show that panelists preferred the P4 treatment (95 g sago flour: 5g rice bran: 20 g cherry fruit pulp) with average preference scores for color, aroma, taste, and texture reached 3.59 (like), 3.50 (like), 3.70 (like), and 3.55 (like), respectively. The most preferred snack bar contained 4.49% water, 1.48% ash, 10.66% protein, 22.35% fat, 61.39% carbohydrate, 18.83% fiber, and 9.23 ppm iron. The most preferred snack bar had water, ash, protein, and fat contents that met the national standard but its carbohydrate content did not meet the national standard.Keywords: Sago, rice bran, cherry pulp, snack barABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan bubur buah kersen (Muntingia calabura L.) terhadap nilai organoleptik snack bar dan untuk mengetaui serat pangan dan zat besi pada snack bar terpilih. Merode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 perlakuan yang terdiri dari, P0 (95 g tepung sagu: 5 g bekatul: 0 g bubur buah kersen), P1 (95 g tepung sagu: 5 g bekatul: 5 g bubur buah kersen), P2 (95 g tepung sagu: 5 g bekatul: 10 g bubur buah kersen), P3 (95 g tepung sagu: 5 g bekatul: 15 g bubur buah kersen), P4 (95 g tepung sagu: 5 g bekatul: 20 g bubur buah kersen). Hasil penelitian ini panelis lebih menyukai pada perlakuan P4 (95 g tepung sagu: 5g bekatul: 20 g bubur buah kersen), dengan rerata kesukaan warna 3,59 (suka), aroma 3,50 (suka), rasa 3,70 (suka) dan tekstur 3,55 (suka). Snack bar terpilih memiliki kadar air (4,49%), kadar abu (1,48%), kadar protein (10,66%), kadar lemak (22,35%), kadar karbohidrat (61,39%), kadar kadar serat (18,83%) dan kadar zat besi (9,23 ppm). Snack bar yang di hasilkan dari perlakuan terbaik pada kadar air, kadar abu, kadar protein,kadar lemak, telah memenuhi standar SNI dan pada kadar karbohidrat belum memenuhi standar SNI.Kata kunci: Sagu, bekatul, buah kersen,snack bar

ANALISIS KADAR VITAMIN E DAN DAYA TERIMA KUE BAGEA SUBTITUSI TEPUNG BEKATUL (Oryza sativa L) DENGAN KONSENTRASI BERBEDA Saputra, Ipran; Ansharullah, Ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

This study aims to determine the effect of rice bran flour content on the acceptability of bagea cookie and the vitamin E content of bagea cookies. This study used a completely randomized design (CRD) with various treatment percentages, the substitution of sago flour and rice bran flour which included F0 (0% rice bran flour: 100% sago flour), F1 (20% rice bran flour: 80% sago flour), F2 (30% rice bran flour: 70% sago flour), F3 (40% rice bran flour: 60% sago flour), and F4 (50% rice bran flour: 50% sago flour). Data were analyzed using analysis of variance (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the treatment of rice bran flour substitution had a very significant effect on the improvement of aroma, taste, and texture. The best treatment was obtained in the F4 treatment with assessment scores of color, aroma, taste, and texture reached 3.19 (slightly like), 3.87 (like), 3.70 (like), and 2.61 (slightly like), respectively. The selected bagea cookie had a vitamin E content of 31.08%. The vitamin E level increased as the number of rice bran flour increased.Keywords: Rice bran flour, sago flour, bagea cookie.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh kadar tepung bekatul terhadap daya terima kue bagea dan kandungan vitamin E kue bagea. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai persentase perlakuan, substitusi tepung sagu dan tepung bekatul yang meliputi F0 (Tepung Sagu 100 % : bekatul 0 %), F1 (Tepung Bekatul 20 % : tepung Sagu 80 % ), F2 (Tepung Bekatul30 % : tepung Sagu 70 %), F3 (tepung bekatul 40 % : tepung sagu 60 %), F4 (tepung bekatul 50 % : tepung sagu 50 %). Data dianalisis menggunakan analysis of varian (ANOVA) dengan uji lanjut menggunakan Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95 %. Hasil penelitian menunjukkan bahwa perlakuan subtitusi tepung bekatul kue bagea berpengaruh sangat nyata terhadap peningkatan organoleptik aroma, rasa dan tekstur. Perlakuan terbaik diperoleh pada perlakuan F4 dengan skor penilaian terhadap warna 3,19 (agak suka), aroma 3,87 (suka), rasa 3,70 (suka), tekstur 2,61 (agak suka). Kue bagea terpilih memiliki kadar Vitamin E 31,08 %. Semakin banyak penambahan tepung bekatul dan tepung sagu kandungan kadar Vitamin E semakin meningkat.Katakunci: Tepung bekatul, tepung sagu, kue bagea.

PENGARUH PENAMBAHAN BUBUK KAYU SECANG (Caesalpinia sappan L.)TERHADAP MUTU ORGANOLEPTIK, PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN DARI CAKE BERBASIS SAGU DAN BERBASIS TERIGU Sarinah, Sitti; Wahyuni, Sri; Ansharullah, Ansharullah
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 adding natural dye of sappanwood (Caesalpinia sappan L.) powder on the organoleptic characteristic, nutritional values, and antioxidant activity of cakes made from sago flour and wheat flour. This study used an experimental research design using the formulations of 80% wheat flour: 20% sappanwood powder and 80% sago flour: 20% sappanwood powder. Data analysis of the comparison of control and treatment cakes using the T-test. The results of the hedonic and descriptive organoleptic assessment on sago flour-based cake products were better than wheat flour-based cakes. Sago flour-based cake products contained better nutritional values than flour-based cakes. The antioxidant activity on the IC50 value criteria for sago flour-based cake products was much better than wheat flour with IC50 values of 113.98 ppm vs 176.96 ppm, respectively. The cake product formulations of wheat flour with sappan wood powder and sago flour with sappan wood powder met the national standard.Keywords: cake, wheat flour, sago flour, sappanwood powder.ABSTRAKTujuan penelitian ini adalah untuk menentukan pengaruh penambahan pewarna alami bubuk kayu secang (Caesalpinia sappan L.) terhadap nilai organoleptik, nilai gizi dan aktivitas antioksidan cake berbasis tepung sagu dan berbasis tepung terigu. Penelitian ini menggunakan desain penelitian Eksperimen dengan menggunakan formulasi (tepung terigu 80% : bubuk kayu secang 20%) dan (tepung sagu 80% : bubuk kayu secang 20%). Data analisis perbandingan cake kontrol dan perlakuan menggunakan uji T (T-Tests) Hasil penilain organoleptik hedonik dan deskriptif pada produk cake berbasis tepung sagu lebih baik dibandinghkan cake berbasis tepung terigu. Produk cake berbasis tepung sagu mengandung nilai gizi lebih baik dibandingkan cake berbasis tepung. Aktivitas antioksidan pada kriteria nilai IC50 pada produk cake berbasis tepung sagu jauh lebih baik dibandingkan tepung terigu dengan nilai IC50 pada pada produk cake berbasis tepung sagu sebesar 113,98 ppm sedangkan pada tepung terigu memiliki nilai IC50 176,96 ppm. Berdasarkan hasil penelitian produk cake formulasi tepung terigu dangan bubuk kayu secang dan tepung sagu dengan bubuk kayu secang telah memenuhi standar SNI.Kata kunci: cake, Tepung terigu, Tepung sagu, Bubuk kayu secang.

PENGARUH SUBSTITUSI TEPUNG SAGU HMT (HEAT MOISTURE TREATMEAT) PADA PEMBUATAN SIRUP KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK ORGANOLEPTIK, VISKOSITAS, DAN AKTIVITAS ANTIOKSIDAN Cerlyn, Cerlyn; Ansharullah, Ansharullah; L, Mariani
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 HMT (Heat Moisture Treatment) sago flour substitution in red dragon fruit (Hylocereus polyrhizus) peel syrup on its organoleptic characteristics, viscosity, and antioxidant activity. This study used a completely randomized design (CRD) consisting of four treatments, namely N0 (100% red dragon fruit peel syrup: 0% HMT sago), N1 (98% red dragon fruit peel syrup: 2% HMT sago), N2 (96 % red dragon fruit peel syrup: 4% HMT sago), and N3 (94% red dragon fruit peel syrup: 6% HMT sago). Data were analyzed using analysis of variance, followed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the most preferred product was the N2 treatment with average rating scores of color, aroma, and taste that reached 3.53 (like), 3.47 (slightly like), and 3.30 (slightly like), respectively. Meanwhile, the selected product also had a viscosity analysis value of 3458.86 cP, pH of 3.965, and an IC50 value of 268.759 ppm (weak antioxidant activity). The red dragon fruit peel syrup with HMT sago substitution had a purple color and red dragon fruit peel aroma. The organoleptic assessment shows that the product’s color was liked was by panelists, while its aroma and taste were slightly liked.Keywords: Syrup, red dragon fruit peel,HMT Sago Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung sagu HMT (Heat Moisture Treatmeat) pada pembuatan sirup kulit buah naga merah (Hylocereus polyrhizus) terhadap karakteristik organoleptik, viskositas, dan aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan yaitu N0 (100% sirup kulit buah naga merah : sagu HMT 0%), N1 (98% sirup kulit buah naga merah : sagu HMT 2%), N2 (96% sirup kulit buah naga merah : sagu HMT 4%), dan N3 (94% sirup kulit buah naga merah : sagu HMT 6%). Data dianalisis menggunakan sidik ragam (Analisys of Varian), dilanjutkan dengan uji Duncan,s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian perlakuan terbaik dengan rata-rata penilaian produk sirup pada warna sebesar 3,53 (suka), aroma 3,47(agak suka),dan rasa 3,30 (agak suka) serta diperoleh nilai analisis viskositas sebesar 3458,86 cP, pH sebesar 3,965, dan aktivitas antioksidan sirup kulit buah naga merah terpilih 6% dengan nilai IC50 268,759 ppm (lemah). Berdasarkan hasil analisis sirup kulit buah naga merah dengan substitusi sagu HMT dengan deskripsi warna ungu, beraroma kulit buah naga merah, memiliki penilaian organoleptik dapat diterima (suka) oleh panelis untuk kategori warna, sedangkan untuk aroma dan rasa dengan kategori agak suka.Kata kunci: Sirup, Kulit Buah Naga Merah,Tepung Sagu HMT

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

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