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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 TEMPE KEDELAI TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN GIZI BISKUIT Yuspitasari, Gian; Ansharullah, Ansharullah; Rejeki, Sri
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 effect of tempeh flour substitution on the organoleptic and nutritional value of biscuits. This study used the CRD method (completely randomized design) which consisted of five treatments, namely T0 (100% flour), T1 (95% flour: 5% tempeh flour), T2 (90% flour: 10% tempeh flour), T3 (85% flour: 15% tempeh flour), and T4 (80% flour: 20% tempeh flour). Data were analyzed using analysis of variance and continued with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that the highest level of preference for hedonic scale panelists was found in the T1 treatment (95%: 5%) with average scores for color, aroma, taste, and texture reaching 4.03, 3.80, 3.78, and 3.58, respectively. The nutritional value analysis of the selected biscuits shows that they contained 7.61% water, 0.77% ash, 9.88% protein, 12.63% fat, and 69.11% carbohydrate. The water content of biscuit products did not meet the Indonesian national standard (SNI). Keywords: flour, tempeh flour, biscuits, nutritional value. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung tempe kedelai terhadap nilai organoleptik dan gizi biskuit tempe. Penelitian ini menggunakan metodel RAL (Rancangan Acak lengkap) yang terdiri dari 5 perlakuan T0 (Tepung terigu 100%), T1 (Tepung terigu 95%: tepung tempe 5%), T2 (Tepung terigu 90%: tepung tempe 10%), T3 (Tepung terigu 85%: tepung tempe 15%),T4 (Tepung terigu 80% : tepung tempe 20%). Data dianalisis dengan menggunakan sidik ragam (analysis of varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0.05). Hasil penelitian menunjukkan tingkat kesukaan panelis skala hedonik tertinggi terdapat pada perlakuan T1 (95%: 5%) diperoleh nilai untuk warna (4,03), aroma (3,80), rasa (3,78), dan tekstur (3,58). Analisis nilai gizi biskuit terpilih menghasilkan kadar air sebesar 7,61 %, kadar abu 0,77 %, kadar protein 9,88 %, kadar lemak 12,63%, kadar karbohidrat 69,11 %. Namun komponen kadar air produk biskuit belum memenuhi standar nasional Indonesia (SNI). Kata kunci: tepung terigu, tepung tempe, biskuit, nilai gizi

ISOLASI, KARAKTERISASI DAN APLIKASI PEKTIN DARI LIMBAH KULIT KAKAO (Theobroma cacao L) PADA FORMULASI SELAI BUAH NAGA MERAH (Hylocereus polyrhizus). Firoh, Aji Mustaq; Ansharullah, Ansharullah; Faradilla, RH Fitri
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 characteristics of pectin and the effect of various concentrations of cocoa peel pectin on the organoleptic properties of red dragon fruit jam and to determine the physicochemical properties of the pectin-added red dragon fruit jam. The experimental design used in this study was a completely randomized design (CRD) with concentrations ranging from P1 (0.5%), P2 (1%), P3 (1.5%), and P4 (2%). Data were analyzed using analysis of variance (ANOVA). The results with a significant effect on the observed variables were then tested with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α = 0.05). The best result contained 8.7 water, 3.3% ash, 6.5% yield, 800 mg equivalent weight, 6.1% methoxyl, 56.6% galacturonic acid, and 61.2% esterification degree. Based on the organoleptic assessment of red dragon fruit jam, the best treatment was the P3 treatment (1.5% pectin) with organoleptic characteristics scores of color, aroma, taste, texture, spreadability, and thickness reaching 3.97 (like), 3.77 (like), 4.23 (like), 4.27 (like), 4.10 (easy), and 4.27 (thick), respectively. The chemical analysis shows that the sample contained 27.7% water, 66.9% total dissolved solids, an acidity degree (pH) of 4.3, and antioxidant activity with an IC50 value of 138.16 ppm. The results show that the red dragon fruit jam product with the addition of cocoa peel pectin was acceptable (preferred) by the panelists and met the national standard on water content and total dissolved solids of jam products. Keywords: jam, red dragon fruit, pectin, cocoa peel ABSTRAK Penelitian ini bertujuan untuk menentukan karakteristik pektin dan pengaruh variasi penambahan konsentrasi pektin kulit kakao terhadap sifat organoleptik selai buah naga merah serta menentukan sifat fisikokimia selai buah naga merah dengan penambahan konsentrasi pektin terbaik. Rancangan percobaan yang digunakan pada penelitian ini yaitu Rancangan Acak Lengkap (RAL) dengan penambahan pektin P1 (0,5%), P2 (1%), P3 (1,5%), P4 (2%). Analisis data menggunakan sidik ragam atau Analysis of Varians (ANOVA). Hasil analisis data yang diperoleh berpengaruh nyata terhadap variabel pengamatan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α = 0,05).. Hasil karakterisasi pektin kulit kakao yang diperoleh yaitu kadar air 8,7%, kadar abu 3,3%, rendemen 6,5%, berat ekivalen 800 mg, kadar metoksil 6,1%, kadar asam galakturonat 56,6% dan derajat esterifikasi 61,2%. Berdasarkan penilaian organoleptik selai buah naga merah diperoleh perlakuan terbaik yaitu perlakuan P3 (penambahan pektin 1,5%) dengan karakteristik organoleptik warna 3,97 (suka), aroma 3,77 (suka), rasa 4,23 (suka), tekstur 4,27 (suka), daya oles 4,10 (mudah) dan kekentalan 4,27 (kental). Nilai analisis kimia kadar air 27,7%, total padatan terlarut 66,9%, derajat keasaman (pH) 4,3 dan aktivitas antioksidan dengan nilai IC50 138,16 ppm. Berdasarkan hasil penelitian, produk selai buah naga merah dengan penambahan pektin kulit kakao dapat diterima (disukai) oleh panelis dan memenuhi standar SNI pada kriteria kadar air dan total padatan terlarut produk selai. Kata kunci: selai, buah naga merah, pektin, kulit kakao

PENGARUH PENAMBAHAN BUAH KERSEN (Muntingia calabura L.) TERHADAP NILAI ORGANOLEPTIK Nilai ORGANOLEPTIK DAN VITAMIN C DARI SNACK BAR BERBASIS SAGU BEKATUL Kusumawati, Resky; Ansharullah, Ansharullah; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this research was to study the effect of the addition of cherry fruit (Muntingia calabura L.) to the value of organoleptic and vitamin C from bran-based sago snacks. The method in this study used a Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications to obtain 15 treatments consisting of T0 (0% cherry), T1 (5% cherry), T2 (10% cherry) , T3 (15% cherries) and T4 (20% cherries). The results showed that panelists liked the snack bar with T4 treatment, namely 3.92 colors (like), 3.62 aroma (likes), 3.81 taste (likes) and 3.95 texture (likes) and nutritional value of snack products Selected bars have 22.85% water content, 1.50% ash content, 6.99% protein content, 17.06% fat content, 51.60% carbohydrate content and 14.23 ppm vitamin C content. Based on the results of the study, the nutritional value of the selected treatment snack bar was better than the control. The snack bar products made of cherry fruit can be accepted (preferred) by the panelists and contain water, fat and carbohydrates that do not meet SNI standards.Keywords:Cherry fruit, sago,rice bran, snack barABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan buah kersen (Muntingia calabura L.) terhadap nilai organoleptik dan vitamin C dari snack bar berbasis sagu bekatul. Metode dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 perlakuan yang terdiri dari T0 (0% buah kersen), T1(5% buah kersen), T2 (10% buah kersen), T3 (15% buah kersen) dan T4 (20% buah kersen). Hasil penelitian menunjukkan bahwa panelis menyukai snack bar dengan perlakuan T4, yaitu warna 3,92 (suka), aroma 3,62 (suka), rasa 3,81 (suka) dan tekstur 3,95 (suka) serta nilai gizi dari produk snack bar terpilih memiliki kadar air 22,85%, kadar abu 1,50%, kadar protein 6,99%, kadar lemak 17,06%, kadar karbohidrat 51,60% dan kadar vitamin C 14,23 ppm. Berdasarkan hasil penelitian, nilai gizi snack bar perlakuan terpilih lebih baik dibandingkan kontrol. Produk snack bar dari buah kersen dapat diterima (disukai) panelis dan memiliki kadar air, lemak dan karbohidrat yang belum memenuhi standar SNI.Kata kunci: Buah kersen, sagu, bekatul, snack bar

PENGARUH FORMULASI TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN FILTRAT WORTEL (Daucus carota) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI PADA PEMBUATAN MIE BASAH Efendi, Sarina; Ansharullah, Ansharullah; sadimantara, muhammad syukri; Wahyuni, 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 The purpose of this study was to determine the effect of yellow sweet potato flour and carrot filtrate formulation on the organoleptic characteristics and nutritional value of wet noodles. This study used a completely randomized design (CRD). The data were analyzed using analysis of variance (ANOVA) and results with a significant effect on the observed variables then further tested with Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the addition of yellow sweet potato flour and carrot filtrate had a very significant effect on the organoleptic improvement of color and taste. The best result was obtained in the M1 treatment (25% yellow sweet potato flour, 5% carrot filtrate, 70% wheat flour) with average assessment scores of color, aroma, taste, and texture reaching 3.40 (slightly like), 3.07 (slightly like), 3.37 (slightly like), and 3.27(slightly like). The selected wet noodles contained 42.33% water, 2.99% ash, 2.51% fat, 2.97% protein, and 50.58% carbohydrate. The wet noodle product met the national standards on water and ash contents. Keywords: yellow sweet potato flour, carrot filtrate, wet noodle ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh formulasi tepung ubi jalar kuning dan filtrat wortel terhadap karakteristik organoleptik dan nilai gizi pada mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL). Data dianalisis menggunakan analysis of variance (ANOVA) dan berpengaruh nyata terhadap variabel pengamatan, maka diuji lanjut dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% . Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung ubi jalar kuning dan filtrat wortel berpengaruh sangat nyata terhadap peningkatan organoleptik warna dan rasa. Perlakuan terbaik diperoleh pada perlakuan M1 (tepung ubi jalar kuning 25 %, filtrat wortel 5 %, tepung terigu 70 %) dengan skor penilain terhadap warna sebesar 3,40 (agak suka), aroma 3,07 (agak suka), rasa 3,37 (agak suka) sedangkan tekstur 3,27 (agak suka). Mie basah terpilih kadar air 42,33%, kadar abu 2,99%, kadar lemak 2,51%, kadar protein 2,97% kadar karbohidrat 50,58%. Produk mie basah ini telah memenuhi standar mutu SNI pada parameter kadar air dan kadar abu. Kata kunci: tepung ubi jalar kuning, filtrat wortel, dan mie basah

PENGARUH FORMULASI SARI JAGUNG (Zea mays) DAN SUBSTITUSI SARI WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK, KANDUNGAN GIZI PRODUK SARI JAGUNG WORTEL Aspira, Aspira; Ansharullah, Ansharullah; Baco, Abdu Rahman; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): 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.v7i3.26520

ABSTRACTThis study aimed to determine the effect of corn juice formulation and carrot juice substitution on the organoleptic properties and nutritional contents of a corn-carrot juice product. This study used a completely randomized design (CRD) consisting of four levels, namely F0 (100% corn juice: 0% carrot juice), F1 (90% corn juice: 10% carrot juice), F2 (85% corn juice: 15% carrot juice), F3 (75% corn juice: 25% carrot juice), and F4 (65% corn juice: 35% carrot juice). Data were analyzed using the analysis of variance (ANOVA). The results show that the addition of carrot juice to corn juice had a very significant effect on the organoleptic improvement of taste and significantly affected the assessment of color, aroma, and texture. The best treatment was obtained from the F4 treatment with average preference scores for color, aroma, taste, and texture reaching 3.73 (like), 3.43 (slightly like), 3.77 (like), and 3.72 (like), respectively. The best sample contains 90.19% water, 2.12% fat, 8.01% carbohydrate, and 0.08 g of vitamin C. The product of corn-carrot juice met the national standard of SNI 01-3830-1995 for fat content.Keyword: Corn juice, carrot juice, nutritional content, vitamin C.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi sari jagung dan substitusi sari wortel terhadap sifat organoleptik, kandungan gizi dan vitamin C. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri atas 4 taraf yaitu F0 (100 % sari jagung : 0 % sari wortel), F1 (90 % sari jagung : 10 % sari wortel), F2 (85 % sari jagung : 15 % sari wortel), F3 (75 % sari jagung : 25 % sari wortel) dan F4 (65 % sari jagung : 35 % sari wortel). Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan sari wortel terhadap sari jagung berpengaruh sangat nyata terhadap peningkatan organoleptik rasa dan berpengaruh nyata pada penilaian warna, aroma dan tekstur. Perlakuan terbaik diperoleh dari perlakuan F4 dengan nilai kesukaan terhadap warna sebesar 3.73 (suka), aroma 3.43 (agak suka), rasa 3.77 (suka) dan tekstur 3.72 (suka). Perlakuan terbaik memiliki kandungan gizi meliputi kadar air 90.19 %, kadar lemak 2.12 %, kadar karbohidrat 8.01 %, kadar Vitamin C 0.08 μg. Berdasarkan SNI 01-3830-1995 pada produk campuran sari jagung dan substitusi sari wortel sudah memenuhi standar SNI untuk kadar lemak.Kata kunci: sari jagung, sari wortel, kandungan gizi, Vitamin C.

Pengaruh Substitusi Puree Ubi Jalar Ungu (Ipomoea batatas L.) Terhadap Penilaian Organoleptik, Proksimat dan Aktivitas Antioksidan Produk Bownies Kukus alim, Usman; Ansharullah, Ansharullah; Sadimantara, Muhammad Syukri; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): 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.v7i3.26464

ABSTRACT This study aimed to determine the effect of purple sweet potato puree substitution on the organoleptic and nutritional content of steamed brownie products. This study used a completely randomized design (CRD), which consisted of six substitution treatments for purple sweet potato puree, namely B0 (100% wheat flour: 0% sweet potato puree), B1 (80% wheat flour: 20% purple sweet potato puree), B2 (70% wheat flour: 30% purple sweet potato puree), B3 (60% wheat flour: 40% purple sweet potato puree), B4 (50% wheat flour: 50% purple sweet potato puree), and B5 (40% wheat flour: 60% purple sweet potato puree). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then continued with Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the purple sweet potato puree substitution treatment had a very significant effect on the organoleptic improvement of color, aroma, taste, and texture. The most preferred treatment was the B5 product with average preference scores of color, aroma, taste, and texture reaching 3.78 (like), 3.71 (like), 4.18 (like), and 4.02 (like), respectively. The nutritional analysis shows that the selected product contained 29.92% water, 2.11% ash, 24.67% fat, 3.31% protein, 39.99% carbohydrates, and 28.25% fiber. The highest antioxidant activity was found in the B5 treatment (40% wheat flour: 60% purple sweet potato puree), which was 94.99%. Based on SNI, the substituted brownie product of purple sweet potato puree met the national standard for water, ash, fat, protein, carbohydrate, and fiber contents. Keywords: Brownies, puree, purple sweet potato, antioxidant. ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi puree ubi jalar ungu terhadap organoleptik dan kandungan gizi produk brownies kukus. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 6 perlakuan substitusi puree ubi jalar ungu B0 (tepung terigu 100% : puree ubi jalar 0%) B1 (tepung terigu 80% : puree ubi jalar ungu 20%) B2 (tepung terigu 70% : puree ubi jalar ungu 30%) B3 (tepung terigu 60% : puree ubi jalar ungu 40%) B4 (tepung terigu 50% : puree ubi jalar ungu 50%) B5 (tepung terigu 40% : puree ubi jalar ungu 60%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan substitusi puree ubi jalar ungu berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, rasa dan tekstur. Perlakuan terpilih terdapat pada perlakuan B5 diperoleh nilai warna 3.78 (suka), aroma 3.71 (suka), rasa 4.18 (suka) dan tekstur 4.02 (suka). Serta analisis kandungan gizi meliputi kadar air sebesar 29,92%, abu 2,11%, lemak 24,67%, protein 3,31%, kabohidrat 39,99% dan serat 28,25%. Aktivitas antioksidan tertinggi terdapat pada perlakuan B5 (40% tepung terigu : 60% puree ubi jalar ungu) sebesar 94.99%. Berdasarkan SNI bahwa produk brownies substitusi puree ubi jalar ungu telah memenuhi standar mutu SNI untuk kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar serat.Kata kunci: brownies, puree, ubi jalar ungu, antioksidan

Substitusi Tepung Labu Kuning (Cucurbita moschata D.) dan Tepung Kacang Merah (Phaseolus Vulgaris L.) terhadap Nilai Organoleptik dan Nilai Gizi pada Cake sebagai Kontribusi untuk Pemenuhan Angka Kecukupan Gizi (AKG) Majido, Rusni; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aims to determine the effect of pumpkin flour substitution and red bean flour on organoleptic characteristics, nutrient content and nutrient contribution cake. This study used a completely randomized design (CRD) consisting of 5 levels of L0 treatment (100% wheat flour: 0% pumpkin flour: 0% red beans), L1 (50% flour: 45% pumpkin flour: 5% beans) red), L2 (50% white flour: 40% pumpkin flour: 10% red bean), L3 (50% white flour: 35% yellow pumpkin flour: 15% red bean), L4 (50% white flour: 30% pumpkin flour: 20% kidney beans). Data were analyzed using analysis of variances (ANOVA). The results showed that the treatment of the addition of pumpkin flour and red bean flour had a very significant effect on organoleptic enhancement in aroma, taste and texture and had a significant effect on organoleptic color. The best treatment was obtained from the L3 treatment with a preference value of color of 3.47 (rather like), aroma of 3.50 (like), taste of 3.81 (like) and texture of 3.52 (like). The best treatment has the nutritional value of cake, namely water content of 32.14%, ash content of 1.53%, protein content of 1.43%, fat content of 45.96% and carbohydrate content of 18.91%. Whereas the RDA in the intermittent food contribution was highest in the L3 treatment by 357.5%. Based on SNI 01-384-1995 quality standards that the product of pumpkin flour cake and red bean flour have met the SNI quality standards on water and ash content.Keyword: pumpkin, kidney beans, RDA, cakeABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung labu kuning dan tepung kacang merah terhadap karakteristik organoleptik, kandungan gizi dan kontibusi zat gizi cake. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri atas 5 taraf perlakuan L0 (100% tepung terigu : 0% tepung labu kuning : 0% kacang merah), L1 (50% tepung terigu : 45% tepung labu kuning : 5% kacang merah), L2 (50% tepumg terigu : 40 % tepung labu kuning : 10% kacang merah), L3 (50% tepung terigu : 35% tepung labu kuning : 15% kacang merah), L4 (50% tepung terigu : 30% tepung labu kuning : 20% kacang merah). Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukan bahwa perlakuan penambahan tepung labu kuning dan tepung kacang merah berpengaruh sangat nyata terhadap peningkatan organoleptik aroma, rasa dan tekstur dan berpengaruh nyata terhadap organoleptik warna. Perlakuan terbaik diperoleh dari perlakuan L3 dengan nilai kesukaan terhadap warna sebesar 3,47(agak suka), aroma sebesar 3,50 (suka), rasa sebesar 3,81 (suka) dan tekstur sebesar 3,52 (suka). Perlakuan terbaik memiliki nilai gizi cake yaitu kadar air sebesar 32,14%, kadar abu 1,53%, kadar protein 1,43%, kadar lemak 45,96% dan kadar karbohidrat 18,91%. Sedangkan AKG pada makanan selingan kontribusi energi tertinggi yaitu pada perlakuan L3 sebesar 357,5%. Berdasarkan standar mutu SNI 01-384-1995 bahwa produk cake tepung labu kuning dan tepung kacang merah telah memenuhi standar mutu SNI pada kadar air dan abu.

ANALISIS KONTRIBUSI PANGAN DAN PRODUK PANGAN OLAHAN TERHADAP TINGKAT KECUKUPAN ZAT GIZI MAHASISWA UNIVERSITAS HALU OLEO DAN MAHASISWA SEKOLAH TINGGI ILMU PERTANIAN WUNA TAHUN 2019 Fazira, Rahmi; Ansharullah, Ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): 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.v7i3.26541

ABSTRACT This study aimed to study the relationship and differences in the contribution of food and processed food products to the level of nutritional adequacy of students at Halu Oleo University (UHO) and the Wuna School of Agriculture (STIP) in 2019. The respondents were selected by accidental sampling. The results show that the level of nutritional adequacy of students at Halu Oleo University and the Wuna School of Agriculture was lower than 80%, which can be considered insufficient. However, the average levels of phosphorus consumption of UHO and STIP Wuna students were in the range of 82.11-84.00%, which can be considered sufficient. For UHO students, processed food products had 15.13%, 12.53%, 12.44%, 18.04%, 24.56%, 10.55%, 36.82%, 8.41%, 29.80%, 11.84%, and 0.99% contribution to their energy, protein, fat, carbohydrates, vitamin A, vitamin C, sodium, calcium, magnesium, phosphorus and iron levels, respectively. Meanwhile, for STIP WUna students, processed food products had 2.66%, 30.69%, 14.91%, 14.09%, 33.92%, 20.49 %, 26.49%, 22.23%, 17.84%, 22.48%, 4.20% contribution to their energy, protein, fat, carbohydrates, vitamin A, vitamin C, sodium, calcium, magnesium, phosphorus and iron levels, respectively. The results show that there was no significant difference in the contribution of food consumption of UHO and STIP Wuna students to their nutritional adequacy. However, there was a significant difference in the contribution of processed food nutrition intake to the adequacy of protein, sodium, calcium, and iron in UHO and STIP Wuna students. Keywords: Food, processed food products, nutritional adequacy levels, nutrient intake, nutritional adequacy rates. ABSTRAK Penelitian ini bertujuan untuk mempelajari hubungan dan perbedaan kontribusi pangan dan produk pangan olahan terhadap tingkat kecukupan zat gizi mahasiswa Universitas Halu Oleo dan mahasiswa Sekolah Tinggi Ilmu Peranian Wuna tahun 2019. Metode pengambilan sampel menggunakan Accidental Sampling. Hasil penelitian menunjukkan bahwa pemenuhan nutrisi mahasiswa universitas halu oleo dan mahasiswa sekolah tinggi ilmu peranian wuna berada pada persentase < 80% hal ini menunjukan tingkat pemenuhan nutrisi dua kelompok universitas tergolong kurang. Kecuali pada tingkat konsumsi fosfor, rata-rata tingkat konsumsi Mahasiswa UHO dan STIP Wuna berada pada persentase 82,11-84,00%, hal ini menunjukan pemenuhan nutrisi fosfor pada Mahasiswa UHO dan STIP Wuna cukup. Produk pangan olahan pada mahasiswa UHO berkontribusi sebesar (15,13%, 12,53%, 12,44%, 18,04%, 24,56%, 10,55%, 36,82%, 8,41%, 29,80%, 11,84%, 0,99%) sedangkan pada mahasiswa STIP Wuna berkontribusi sebesar (12,66%, 30,69%, 14,91%, 14,09%, 33,92%, 20,49%, 26,49%, 22,23%, 17,84%, 22,48%, 4,20%) terhadap energi, protein, lemak, karbohidrat, vitamin A, vitamin C, natrium, kalsium, magnesium, fosfor dan zat besi. Berdasarkan hasil penelitian dapat disimpulkan bahwa tidak ada perbedaan secara signifikan kontribusi konsumsi pangan mahasiswa UHO dan STIP Wuna terhadap kecukupan gizinya. Namun terdapat perbedaan secara signifikan kontribusi asupan nutrisi pangan olahan terhadap kecukupan protein, natrium, kalsium dan zat besi pada mahasiswa UHO dan STIP Wuna. Kata kunci: Pangan, produk pangan olahan, tingkat kecukupan gizi, asupan nutrisi, angka kecukupan giz

KARAKTERISTIK ORGANOLEPTIK DAN KANDUNGAN GIZI BISKUIT BERBAHAN DASAR TEPUNG BERAS MERAH (Oryza nivara) DAN TEPUNG CANGKANG TELUR AYAM RAS SEBAGAI MAKANAN SELINGAN TINGGI KALSIUM Nursafani, Nursafani; Ansharullah, Ansharullah; Libriani, Restu; 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 organoleptic characteristics and nutritional contents of biscuits made from red rice flour and broiler chicken eggshell flour as a high-calcium snack. This study used a completely randomized design (CRD) consisting of five types of treatment, namely B0 (100% red rice flour: 0% eggshell flour), B1 (95% red rice flour: 5% eggshell flour), B2 (90% red rice flour: 10% eggshell flour), B3 (85% red rice flour: 15% eggshell flour), and B4 (80% red rice flour: 20% eggshell flour). Observation variables consist of organoleptic assessment with testing parameters including color, aroma, texture, and taste. The results indicate that the best treatment for biscuits was the B2 treatment with average preference scores for color, aroma, texture, and taste reaching 3.53 (like), 3.61 (like), 3.56 (like), and 3.62 (likes). The nutritional analysis shows that the B2 sample contained 2.46% water, 0.68% ash, 14.09% protein, 12.59% fat, 70.17% carbohydrate, and 0.25% calcium. The calcium content of red rice biscuits met the SNI 01-2986:1992 and BPOM No. 13- 2016 standards. Keywords: Chicken eggshell flour, brown rice flour, calcium, biscuits. ABSTRAK Penelitian ini bertujuan untuk mengetahui karakteristik organoleptik dan kandungan gizi biskuit berbahan dasar tepung beras merah dan tepung cangkang telur ayam ras sebagai makanan selingan tinggi kalsium. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan, yaitu B0 (100% tepung beras merah : 0% tepung cangkang telur), B1 (95% tepung beras merah : 5% tepung cangkang telur), B2 (90% tepung beras merah : 10% tepung cangkang telur), B3 (85% tepung beras merah : 15% tepung cangkang telur) , dan B4 (80% tepung beras merah : 20% tepung cangkang telur). Variabel pengamatan terdiri atas penilaian organoleptik dengan parameter pengujian meliputi warna, aroma, tekstur, dan rasa. Hasil yang diperoleh menunjukkan bahwa perlakuan terbaik biskuit yaitu B2 dengan ratarata kesukaan terhadap warna 3,53 (suka), aroma 3,61 (suka), tekstur 3,56 (suka), dan rasa 3,62 (suka). Analisis kandungan gizi pada biskuit perlakuan terbaik yaitu : kadar air 2,46%, kadar abu 0.68%, kadar protein 14,09%, kadar lemak 12,59%, kadar karbohidrat sebesar 70,17% dan kadar kalsium sebesar 0,25% telah memenuhi standar SNI 01-2986:1992. Kadar kalsium biskuit beras merah telah memenuhi standar BPOM No 13 2016. Kata Kunci: Tepung cangkang telur ayam ras, tepung beras merah, kalsium, biskuit.

Analisis Kontribusi Pangan dan Produk Pangan Olahan Terhadap Tingkat Kecukupan Zat Gizi dan Status Gizi Pada Mahasiswa Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Halu Oleo Tahun 2019 Dila, Muhammad; Ansharullah, Ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis research aims to study the relationship between socio economic status (pocket money, food expenditure, and parents' income) and the adequacy of nutrients and nutritional status of students of the Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University. Food intake was obtained from interviews using a questionnaire with the diary food method. Determination of the amount of nutrient intake was done using the Nutrisurvey application. After that, determining the level of nutritional adequacy was done by comparing the total nutrient intake in 1 day with the Nutrition Adequacy Rate (RDA) in 1 day. The results showed that the fulfillment of nutrition of students with underweight, normal and overweight nutritional status was at a percentage < 80%. The data shows that the level of nutritional fulfillment of students of the Department of Food Science and Technology is lacking. Except for the level of consumption of vitamin A, the average level of consumption of students with poor nutritional status, normal, and overweight are in the percentage of 82-83%, this shows that the fulfillment of vitamin A nutrition in Food Science and Technology Students is quite adequate. Processed food products contribute (15.80-15.90, 12.42-12.47, 15.52-15.57, 18.44-18.52, 17.45-17.91, 33.77- 34,) on energy, protein, fat, carbohydrates, vitamin A, and sodium. In addition, there is no relationship between socioeconomic (allowance, food expenses, and parents' income) status on the level of nutrient adequacy and nutritional status of students of the Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University.Keywords: Food, nutritional status, nutritional intake, nutritional adequacy rate.ABSTRAKPenelitian ini bertujuan untuk mempelajari hubungan status sosial ekonomi terhadap tingkat kecukupan zat gizi mahasiswa Jurusan Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Halu Oleo. Asupan makanan diperoleh dari hasil wawancara menggunakan kuesioner dengan metode diary food. Penentuan jumlah asupan nutrisi dilakukan dengan menggunakan aplikasi Nutrisurvey. Setelah itu, penentuan tingkat kecukupan gizi dilakukan dengan membandingkan total asupan zat gizi dalam 1 hari dengan Angka Kecukupan Gizi (AKG) dalam 1 hari. Hasil penelitian menunjukkan bahwa pemenuhan nutrisi mahasiswa dengan status gizi kurang, normal dan kegemukan berada pada persentase < 80%. Data ini menunjukan bahwa tingkat pemenuhan nutrisi mahasiswa Jurusan Ilmu dan Teknologi Pangan tergolong kurang. Kecuali pada tingkat konsumsi vitamin A, rata-rata tingkat konsumsi Mahasiswa dengan status gizi kurang, normal, dan kegemukan berada pada persentase 82-83%, hal ini menunjukan pemenuhan nutrisi vitamin A pada Mahasiswa Jurusan Ilmu dan Teknologi Pangan tergolong cukup. Produk pangan olahan berkontribusi sebesar (15,80-15,90, 12,42-12,47, 15,52-15,57, 18,44-18,52, 17,45-17,91, 33,77-34,) terhadap energi, protein, lemak, karbohidrat, vitamin A, dan natrium. Hasil penelitian menunjukkan tidak terdapat hubungan antara status sosial ekonomi (uang saku, pengeluaran pangan, dan penghasilan orang tua) terhadap kecukupan zat gizi dan status gizi mahasiswa Jurusan Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Halu Oleo.Kata kunci: Pangan, tingkat kecukupan gizi, status gizi, angka kecukupan gizi.

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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