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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

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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Karakteristik Tepung Suweg (Amorphophallus paeoniifolius) Termodifikasi Heat Moisture Treatment (HMT) Pada Produk Mie Kaya Serat Indriany, Iin Trisni; ansharullah, ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis research aimed to study the effect of temperature, heating time, the interaction between temperature and heating time on the physical characteristics of suweg flour, to study the absorption of water and the cooking power of suweg flour noodle modified by Heat Moisture Treatment (HMT). The design used in this study was factorial Complete Randomized Design with two factors. The first factor was the heating time (T) and the second was the heating temperature (S) which consisted of three levels namely 60ºC (S1), 70ºC (S2), 80ºC (S3) with a heating time of 5 hours (T1) and 8 hours (T2). Observation variables in this study were solubility analysis, swelling power, viscosity, noodle water absorption and cooking time, proximate (water, protein, carbohydrate, ash, fat and crude fiber), while organoleptic (color, aroma, texture and overall). Data from the results of physical analysis of flour and noodles were analyzed statistically using Analysis of Variance (ANOVA). The results showed that the heating time and the heating temperature had a very significant effect on swelling power, viscosity, and water absorption but did not affect solubility and cooking time. Selected flour based on the physical characteristics of flour and noodles was found in the treatment of T2S3 (the heating time of 8 hours at 80ºC) with swelling power 11.23 g/g, 25.47% solubility, viscosity 12.98cP, 157% noodles absorption and cooking time of 100 seconds. Proximate test results water 35.07%, protein 5,53%, ash 2,51 and fiber 14,37%. Organoleptic test result color 1.53 (dark brown), aroma 3.11 (slightly pungent), texture 3.15 (somewhat rubbery and overall were 2.90 (quite like). Based on the results of research, noodle products rich fiber meet SNI standards except protein levels.Keywords: suweg flour modified by HMT, characteristics of flour and wet noodles. ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh suhu, lama pemanasan, interaksi antara suhu dan lama pemanasan terhadap karakteristik fisik tepung suweg, mempelajari daya serap air dan daya pemasakan mie tepung suweg termodifikasi HMT. Rancangan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL) faktorial dengan dua faktor. Faktor pertama adalah lama pemanasan (T) dan kedua adalah suhu pemanasan (S) yang terdiri atas tiga taraf yaitu 60ºC (S1), 70ºC (S2), 80ºC (S3) dengan lama pemanasan 5 jam (T1) dan 8 jam (T2). Variabel pengamatan pada penelitian ini yaitu analisis solubilitas, swelling power, viskositas, daya serap air mie dan waktu pemasakan mie, proksimat (kadar air, protein, abu, dan serat kasar), sedangkan organoleptik (warna, aroma, tekstur dan keseluruhan). Data hasil analisis fisik tepung dan mie dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukan lama pemanasan dan suhu pemanasan memberikan pengaruh sangat nyata terhadap swelling power, viskositas, dan daya serap air namun tidak berpengaruh terhadap solubilitas dan waktu pemasakan. Tepung terpilih berdasarkan karakteristik fisik tepung dan mie terdapat pada perlakuan T2S3 (lama pemanasan 8 jam dengan suhu 80ºC) dengan nilai swelling power 11,23 g/g, solubilitas 25,47 %, viskositas 12,98 cP, daya serap mie 157 % dan waktu pemasakan 100 detik. Hasil uji proksimat kadar air yaitu 35,07 %bb, protein 5,33 %bk, abu 2,51 % dan serat 14,37 %bk. Hasil penelitian organoleptik yaitu warna1,53 (coklat tua), aroma 3,11 (agak berbau tajam) tekstur 3,15 (agak kenyal) dan keseluruhan 2,90 (cukup suka). Berdasarkan hasil penelitian produk mie kaya serat telah memenuhi standar SNI terkecuali kadar protein.Kata kunci :Tepung suweg termodifikasi HMT, karakteristik tepung, mie basah.

PENGARUH SUBTITUSI TEPUNG CANGKANG TELUR AYAM RAS TERHADAP NILAIORGANOLEPTIK DAN FISIKOKIMIA STIK KEJU SEBAGAI PANGAN SUMBER KALSIUM Miranti, Misra; ansharullah, ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 4, No 2 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of broiler chicken eggshell flour substitution on organoleptic and physicochemical properties of cheese sticks as a calcium-source food. This study used a Completely Randomized Design (CRD) consisting of 4 treatments and each treatment was repeated 4 times to obtain 16 experimental units. The concentration of eggshell flour addition varied as follows: (C1) = 0% (control), (C2) = 0.3%, (C3) = 0.6% and (C4) = 0.9%. The product with 0.9% eggshell flour substitution (C4) had a significant effect on cheese sticks, while the 0.3% eggshell flour substitution (C2) and 0.6% eggshell flour substitution (C3) had no significant effect on the triangle test. In organoleptic assessment, samples of C1 and C3 were still in the like category in color, aroma, taste, and texture. The average C3 calcium level was 0.23. The ash content had a very significant effect on the analysis of the cheese stick nutrition content while the moisture, fat, protein, and carbohydrate contents had no significant effect. The mean crisp parameters of all samples were not significantly different from each other, which is still in the crisp category, based on the cheese sticks crispness test.Keywords: Eggshell flour, glutinous rice flour, calcium, cheese sticks. ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi tepung cangkang telur ayam ras terhadap sifat organoleptik dan fisikokimia stik keju sebagai pangan sumber kalsium.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 jenis perlakuan dan masing-masing perlakuan diulang sebanyak 4 kali, sehingga diperoleh 16 unit percobaan. Adapun perlakuannya penambahan tepung cangkang telur sebagai berikut: (C1) = 0% (kontrol), (C2) = 0,3%, (C3) = 0,6% dan (C4) = 0,9%.Substitusi tepung cangkang telur 0,9% (C4), berpengaruh nyata terhadap stik keju, Sedangkan substitusi tepung cangkang telur 0,3% (C2) dan substitusi tepung cangkang telur 0,6% (C3) berpengaruh tidak nyata pada uji beda segitiga (triangle). Sampel C1 dan C3 masih dalam kategori suka berdasarkan nilaihedonik (warna, aroma, rasa dan tekstur) stik keju. Rerata Kadar kalsium C3 yaitu 0,23. Adapun Kadar abu berpengaruh sangat nyata, sedangkan kadar air, kadar lemak, kadar protein dan kadar karbohidrat berpengaruh tidak nyata terhadap analisis kandungan zat gizi stik keju, Rerata parameter kerenyahan dari semua sampel tidak berbeda nyata satu sama lain yaitu masih dalam kategori renyah, berdasarkan uji kerenyahan stik keju. Kata kunci: Tepung cangkang telur, tepung beras ketan, kalsium, stik keju.

PENGARUH PENAMBAHAN GULA AREN (Arenga pinnata L.) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN GIZI KATUMBU JAGUNG (Zea mays L.) SEBAGAI MAKANAN TRADISIONAL Gusnawati, Gusnawati; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to study the effect of addition of palm sugar on the level of preference of panelists and the nutritional content of corn katumbu products. This study used Completely Randomized Design (CRD) consisting of six treatments. The six treatments included Control (G0), addition of 10% palm sugar (G1), addition of 20% palm sugar (G2), addition of 30% palm sugar (G3), addition of 40% palm sugar (G4) and addition of 50% palm sugar (G5). Data were analyzed using analysis of variance (ANOVA). The results showed that the addition of palm sugar in traditional food of corn katumbu had very significant effect on the assessment of organoleptic color, aroma, taste and no significant effect on texture. The best treatment was obtained by the addition of 30% palm sugar. The best samples had water, ash, protein, fat, carbohydrate and glucose contents namely 30.43%, 1.67%, 5.49%, 21.35%, 41.04% and 5500 mg/L, respectively. Generally, this product can be accepted (preferred) by panelists. Keywords: Corn, Katumbu, nutritional values, organoleptic, Palm Sugar ABSTRAK Tujuan penelitian ini adalah untuk mempelajari pengaruh penambahan gula aren terhadap tingkat kesukaan panelis dan kandungan gizi produk katumbu jagung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas enam perlakuan. Enam perlakuan tersebut meliputi kontrol (G0), penambahan gula aren 10% ( G1), penambahan gula aren 20% (G2), penambahan gula aren 30% (G3), penambahan gula aren 40% (G4) dan penambahan gula aren 50% (G5). Data dianalisis menggunakan analysis of varians (ANOVA). Hasil penelitian menunjukan bahwa penambahan gula aren pada makanan tradisional katumbu jagung berpengaruh sangat nyata terhadap penilaian organoleptik warna, aroma, rasa serta berpengaruh tidak nyata pada tekstur. Perlakuan terbaik diperoleh pada penambahan gula aren 30%. Sampel terbaik memiliki kadar air, abu, protein, lemak, karbohidrat dan glukosa berturut-turut sebesar 30,43%, 1,67%, 5,49%, 21,35%, 41,04% dan 5500mg/L. Secara umum, produk ini dapat diterima (disukai) oleh panelis. Kata kunci: Jagung, katumbu, nilai gizi, organoleptik, Gula aren

PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Lpomea batatas poiret) TERHADAP KADAR ANTIOKSIDAN, KADAR SERAT DAN KUALITAS ORGANOLEPTIK KUE DONAT Holuke, Solodius; ansharullah, ansharullah; Faradilla, R.H. Fitri
Jurnal Sains dan Teknologi Pangan Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â ABSTRACT Â This study aimed to study the effect of substitution of purple sweet potato flour on antioxidant level, fiber content, and organoleptic properties of donuts. This study used a completely randomized design (CRD) with 5 treatments, namely D0 (100%: 0%), D1 (80%: 20%), D2 (60%: 40%), D3 (40%: 60%), D4 (20%: 80%). Data analysis in this study was obtained from the results of organoleptic assessment. Data were analyzed using analysis of variance (ANOVA) and if it significantly affected the observation variables, then continued with the DMRT (Duncan Multiple Range Test) test at 95% confidence level. The results of substitution of purple sweet potato flour showed a very significant effect (p<0.05) on organoleptic color, aroma, taste, texture. Analysis of antioxidants in treatment D0 (238.53 Âµg/mL), D1 (168.34 Âµg/mL), D2 (124.28 Âµg/mL), D3 (98.82 Âµg/mL) and D4 (47.22 Âµg/mL) The results of analysis of crude fiber in treatment D0 (0.46%), D1 (1.16%), D2 (1.52), D3 (1.98%) and D4 (2.25%). So it can be concluded that addition of sweet potato flour increased the antioxidant content and crude fiber of donuts.Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Keywords: purple sweet potato, purple sweet potato flour, donuts, antioxidants, crude fiberÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â ABSTRAKÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung ubi jalar ungu terhadap kapasitas antioksidan, kadar serat dan kualitas organoleptik kue donat. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan, yaitu perbandingan tepung terigu dan ubi jalar D0 (100%: 0%), D1 (80%: 20%), D2 (60%: 40%), D3 (40%: 60%), D4 (20%: 80%). Analisis data dalam penelitian ini diperoleh dari hasil penilaian organoleptik. Data dianalisis dengan menggunakan analisis ragam (Analysis of Varian) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji (Duncan Multiple Range Test) DMRT pada taraf kepercayaan 95%. Hasil substitusi tepung ubi jalar ungu menunjukkan pengaruh yang sangat nyata (p<0,05) pada uji organoleptik warna, aroma, rasa, tekstur. Kapasitas antioksidan yang dinyatakan dengan IC50 pada setiap sampel adalah D0 (238.53Âµg/mL), D1 (168.34 Âµg/mL), D2 (124.28 Âµg/mL), D3(98.82 Âµg/mL) dan D4(47.22 Âµg/mL). Hasil analisis serat kasar padaÂ perlakuan D0 (0.46%), D1 (1.16%), D2 (1.52), D3 (1.98%) dan D4 (2.25%).Jadi dapat disimpulkan bahwa semakin tinggi tingkat penambahan tepung ubi jalar ungu akan meningkatkan kandungan antioksidan dan serat kasar kue donat.Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Kata kunci: Ubi jalar ungu, tepung ubi jalar ungu, kue donat, antioksidan, serat kasar

PENGARUH SUBSTITUSI BUBUR BUAH NANAS TERHADAP KARAKTERISTIK SELAI UBI JALAR UNGU (Ipomoea batatas L) DAN AKTIVITAS ANTIOKSIDAN nufusi, hayatun; ansharullah, ansharullah; wahab, djukrana
Jurnal Sains dan Teknologi Pangan Vol 4, No 2 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to study the effect of pineapple pulp substitution on the characteristics and antioxidant activity of purple sweet potato paste. This study used a Completely Randomized Design (CRD) consisting of 6 treatments namely S0 (0% pineapple pulp: 100% purple sweet potato paste), S1 (30% pineapple pulp: 70% purple sweet potato paste), S2 (40% pineapple pulp) : 60% purple sweet potato paste), S3 (50% pineapple pulp: 50% purple sweet potato paste), S4 (60% pineapple pulp: 40% purple sweet potato paste), and S5 (70% pineapple pulp: purple sweet potato paste 30%). The highest organoleptic assessment result on color, taste, and texture was obtained by S2 treatment with the scores of 4.20 (like), 4.05 (like), and 4.38 (like), respectively. Meanwhile, the S5 treatment had the highest score on the aroma with 4.02 (like). The results of the chemical content analysis show that the S2 treatment had the highest water content (53.09%), the highest glucose content (4.55%), and the highest pectin content (0.13%). Meanwhile, the S0 treatment had the lowest water content (45.74%), the lowest glucose content (0.19%), and the lowest pectin content (0.04%). Moreover, the antioxidant activity in the S0 and S2 treatments with IC50 obtained the values of 56.42 and 94.09 ppm, respectively. Thus, it can be concluded that the difference in the substitution ratio of pineapple pulp and purple sweet potato paste significantly affected organoleptic quality while the antioxidant activity decreased with higher substitution of pineapple pulp.Keywords: jam, purple sweet potato paste, pineapple.ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh substitusi bubur buah nanas terhadap karakteristik selai ubi jalar ungu dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 6 perlakuan yaitu S0 (bubur nanas 0% : pasta ubi jalar ungu 100%), S1 (bubur nanas 30% : pasta ubi jalar ungu 70%), S2 (bubur nanas 40% : pasta ubi jalar ungu 60%), S3 (bubur nanas 50% : pasta ubi jalar ungu 50%), S4 (bubur nanas 60% : pasta ubi jalar ungu 40%), S5 (bubur nanas 70% : pasta ubi jalar ungu 30%). Hasil penilaian organoleptik tertinggi terhadap warna yaitu pada perlakuan S2 sebesar 4,20 (suka), aroma diperoleh nilai S5 4,02 (suka), penilaian rasa pada perlakuan S2 sebesar 4,05 (suka) dan penilaian tekstur sebesar S2 4.38 (suka). Hasil analisis kandungan kimia yaitu kadar air tertinggi pada perlakuan S2 sebesar 53,09%, terendah yaitu pada perlakuan S0 sebesar 45,74%, kandungan glukosa tertinggi pada perlakuan S2 sebesar 4,55%, terendah pada perlakuan S0 sebesar 0,19% dan kandungan pektin tertinggi pada perlakuan S2 sebesar 0,13%, terendah pada perlakuan S0 sebesar 0,04% sedangkan Aktivitas antioksidan pada perlakuan S0 (100%) diperoleh aktivitas antioksidan dengan IC50 sebesar 56,42 ppm, sedangkan pada perlakuan S2 diperoleh IC50 sebesar 94,09 ppm. Jadi dapat disimpulkan bahwa perbedaan perbandingan substitusi bubur nanas dan pasta ubi jalar ungu berpengaruh nyata terhadap kualitas organoleptik dan aktivitas antioksidan menunjukan penurunan dengan subtitusi bubur buah nanas.Kata kunci: Selai, pasta ubi jalar ungu, nanas.

KARAKTERISASI SIFAT FISIK PRODUK MIE BASAH DARI TEPUNG OPA (Dioscorea esculenta L.) TERMODIFIKASI DENGAN PENAMBAHAN BUBUR RUMPUT LAUT R, St Rahmi; Wahyuni, Sri; ansharullah, ansharullah
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Gembili (Dioscorea esculenta L.) is one of the biological resources of tubers that have not been handled properly. Gembili which has the name of Opa region (Wakatobi) contains high carbohydrate so that it has potential as alternative source of non-rice and non-wheat carbohydrates. The purpose of this study was to determine the effect of seaweed porridge addition to physical quality of wet noodle product from Opa flour. This research used Completely Randomized Design (CRD), which consist of formulations M0, M1, M2, M3, M4, M5, M6, and M7 of seaweed porridge. Analysis of physical quality (water absorption, development power, breaking power and cooking time) wet noodle products. The physical quality of the wet noodles from Opa flour with formulations M0, M1, M2, M3, M4, M5, M6, and M7 of seaweed porridge has a water absorption value of 88.13% - 113.5%, power of noodles development ranges from 8.89 % - 33.33%, the breaking strength of noodles is 9.33% - 33.33%. So it can be concluded that the addition of seaweed porridge causes the physical quality of wet noodles from Opa flour better than before. Keywords: Opa flour, wet noodles, seaweed. ABSTRAK Umbi Gembili (Dioscorea esculenta L.) merupakan salah satu sumber daya hayati umbi-umbian yang selama ini belum banyak ditangani sebagaimana mestinya. Gembili yang mempunyai nama daerah Opa (Wakatobi) mengandung karbohidrat tinggi sehingga berpotensi sebagai sumber karbohidrat alternatif non beras dan non terigu. Tujuan penelitian ini untuk menentukan pengaruh penambahan bubur rumput laut terhadap kualitas fisik produk mie basah dari tepung Opa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 7 variasi penambahan bubur rumput laut yang disebut sebagai formulasi M0, M1, M2, M3, M4, M5, M6, dan M7. Analisis kualitas fisik (daya serap air, daya pengembangan, daya putus dan lama pemasakan) produk mie basah. Kualitas fisik mie basah dari tepung Opa pada formulasi M0, M1, M2, M3, M4, M5, M6, dan M7 memiliki nilai daya serap air berkisar 88.13% - 113.5%, daya pengembangan berkisar 8.89% – 33.33%, daya putus mie berkisar 9.33% – 33.33%. Sehingga dapat disimpulkan bahwa penambahan bubur rumput laut menyebabkan kualitas fisik mie basah dari tepung Opa semakin baik

DAYA TERIMA DAN ANALISIS KANDUNGAN GIZI COOKIES BERBASIS TEPUNG DAUN KELOR (Moringa Oleifera L.) DAN TEPUNG KACANG MERAH (Phaseolus Vulgaris L.) Erniyanti, Erniyanti; ansharullah, ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 4, No 3 (2019): 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 cookies formulation of Moringa leaves (moringa oleifera L.) and red bean flour (Phaseolus vulgaris L.) on the organoleptic values and nutritional value. This study used a completely randomized design (CRD) consisting of 6 treatments. The variables observed consisting of organoleptic characteristics (color, flavor and texture) and nutritional value (moisture content, ash content, protein content, fat content and carbohydrate content). Water, ash, protein, fat and carbohydrate contents of selected cookies were namely 5.82%, 1.41%, 17.03%, 13.27% 62.38%, respectively. The more addition of Moringa leaf flour and red bean flour had an effect on the increasing of moisture, ash, protein, and fat contents. Based on organoptic assessment, can be accepted (preferred) by panelists. Keywords: Moringa Leaf Flour, Red Bean Flour, Cookies ABSTRAKTujuan pnelitian ini yaitu untuk mengetahui pengaruh formulasi cookies tepung daun kelor (moringa oleifera L.) dan tepung kacang merah (Phaseolus vulgaris L.) terhadap nilai organoleptik dan kandungan nilai gizi. Penelitian ini menggunakan rancangaan acak lengkap (RAL) yang terdiri 6 perlakuan. Variabel yang diamati terdiri dari karakteristik organoleptik: warna, aroma rasa dan tekstur dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Kadar air, kadar abu, kadar protein, kadar lemak dan karbohidrat cookies terpilih berturut-turut yaitu 5.82%, 1,41%, 17.03%, 13.27% 62.38%. Semakin banyak penambahan tepung daun kelor dan tepung kacang merah maka berpengaruh terhadap peningkatan kadar air, kadar abu, kadar protein, dan kadar lemak. Berdasarkan penilaian organoptik, cookies dapat diterima (disukai) oleh panelis.Kata Kunci: Tepung Daun Kelor, Tepung Kacang Merah, Cookies.

FORMULASI PRODUK MINUMAN KESEHATAN PROBIOTIK BERBASIS KACANG MERAH (Phaseolus Vulgaris L.) DAN SARI JAGUNG (Zea mays L.) Siswanto, Siswanto; ansharullah, ansharullah; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of addition red bean extract and corn extract to the organoleptic characteristics of probiotic drinks. Data analysis was performed by analysis of variance (ANOVA) method with Duncan's Multiple Range Test (DMRT) test at the 95% confidence level (α = 0.05). The results of the research of selected beverage products based on organoleptic tests were treatment (M1) with a score of preference of color, aroma and taste were 2.80 (like), 3.07 (like) and 3.30 (like). The chosen treatment of sample M1 had a proximate value consisting of water, ash content, protein content, fat content and carbohydrate contents ie. 86.50%, 0.40%, 4.70%, 2.60% and 5.29 %, respectively. M1 drink product sample (red bean extract of 20%: corn juice of 50%: yogurt of 30%) can be accepted (preferred) by panelists. Keywords:Health drink, corn extract, yogurt. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari kacang merah dan sari jagung terhadap karakteristik organoleptik minuman probiotik. Analisis data dilakukan dengan metode analisis of variance (ANOVA) dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian produk minuman terpilih berdasarkan uji organoleptik adalah perlakuan (M1) dengan skor penilaian kesukaan terhadap warna, aroma dan rasa sebesar 2,80 (suka), 3,07 (suka) dan 3,30 (suka). Perlakuan terpilih sampel M1 memiliki nilai proksimat yang terdiri dari air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat berturut-turut sebesar 86,50%, 0,40%, 4,70%, 2,60% dan 5,29%. Produk minuman sampel M1 (20% sari kacang merah : 50% sari jagung : 30% yoghurt), dapat diterima (disukai) oleh panelis. Kata kunci: Minuman sehat, sari jagung, yoghurt. PENDAHULUA

PENGARUH PENAMBAHAN WORTEL (Daucus Carota L.) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI NUGGET O’WATO (Rhynchophorus Ferrugineus) Husni, Ratu Asri Octavianny; ansharullah, ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 4, No 4 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v4i4.9018

ABSTRACT The purpose of this research was to study and find out the effect of adding carrots to organoleptic characteristics and nutritional value of O’wato's nuggets. This study used a completely randomized design (CRD) with the addition of carrot P0 control (without adding carrots), P1 (10% carrot addition), P2 (15% carrot addition), P3 (20% carrot addition), P4 (25% carrot addition) ) The observation variables in this study were organoleptic characteristics (color, aroma, texture and taste), and nutritional value (moisture content, ash content, protein content, fat content, carbohydrate content and beta-carotene). Organoleptic assessment data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of carrot treatment had a very significant effect (P <0.05) on the color, texture, and taste of O’wato's nuggets, but it had no significant effect on the aroma of O’wato's nuggets. Selected Nugget O'wato based on organoleptic assessment was found in P3 treatment (20% addition of carrots) with an assessment score on color organoleptic characteristics 4.32 (likes), aroma 3.06 (rather like), texture 3.49 (somewhat like) and taste 3.44 (rather like). The best nutritional values of O'wato nuggets include moisture content, ash content, fat content, protein content, carbohydrate content, and beta-carotene levels with values of 29.91%, 2.06%, 9.13%, 10,86%, 50,29% and 244,706 IU / 100gr. Based on the results of the study, it was reported that O’wato's nugget products with the addition of carrots can be accepted (preferred) by the panelists and have moisture content, ash content and fat content according to SNI standards but protein and β-carotene levels that have not met SNI standards. Keywords: nugget, O’wato, carrot, organoleptic ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan wortel terhadap karakteristik organoleptik dan nilai gizi nugget O’wato. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan wortel P0 Kontrol (Tanpa penambahan wortel), P1 (Penambahan wortel 10%), P2 (Penambahan wortel 15%), P3 (Penambahan wortel 20%), P4 (Penambahan wortel 25%). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, tekstur dan rasa), dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat dan betakaroten). Data hasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan wortel berpengaruh sangat nyata (P<0,05) terhadap warna, tekstur, dan rasa nugget O’wato, tetapi berpengaruh tidak nyata terhadap aroma nugget O’wato. Nugget O’wato terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan P3 (Penambahan wortel 20%) dengan skor penilaian terhadap karakteristik organoleptik warna 4,32 (suka), aroma 3,06 (agak suka), tekstur 3,49 (agak suka) dan rasa 3,44 (agak suka). Nilai gizi dari produk nugget O’wato terbaik meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, dan kadar betakaroten dengan nilai berturut-turut yaitu 29,91%, 2,06%, 9,13%, 10,86%, 50,29% dan 244,706 IU/100 g. Berdasarkan hasil penelitian produk nugget O’wato dengan penambahan wortel dapat diterima (disukai) oleh panelis dan memiliki kadar J. Sains dan Teknologi Pangan Vol. 4, No.4, P. 2349-2359, Th 2019 2350 | P a g e J. Sains dan Teknologi Pangan (JSTP) ISSN : 2527-6271 2019 air, kadar abu dan kadar lemak yang sesuai standar SNI tetapi kadar protein dan β-karoten yang belum memenuhi standar SNI. Kata kunci:Nugget, O’wato, Wortel, organoleptik. PENDAHULU

FORMULASI BISKUIT PISANG RAJA (Musa paradisiaca L.) DENGAN SUBSTITUSI TEPUNG BAYAM (Amaranthus hybridus L.) DAN KONTRIBUSINYA TERHADAP ANGKA KECUKUPAN GIZI (AKG) BAGI REMAJA PUTRI Damayanti, Rusna; ansharullah, ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 4, No 4 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the effect of spinach flour substitution in banana biscuits on organoleptic properties, nutritional contents, and its contribution to the nutrition adequacy rates of female adolescens. This research used a Completely Randomized Design (CRD), with 6 treatments, namely: P0 (Control, 0% spinach flour), P1 (2%), P2 (4%), P3 (6%), P4 (8%), and P5 (10%). The research data were analyzed using analysis of variance, and treatment means were separated with Duncan's Multiple Range Test (DMRT) at 95% confidence level. The results showed that the substitution of banana flour and spinach flour had a significant effect on the organoleptic characteristics of color, aroma, and texture, but had no significant effect on the characteristics of organoleptic flavors. The P1 treatment was the most preferred treatment for panelists with preference scores for color, aroma, taste and texture were 3.07 (moderately like), 3.54 (like), 2.73 (moderately like), and 2.99 (moderately like), respectively. The nutritional values of banana biscuits in the chosen F1 treatment, which included water content, ash content, fat content, protein content, carbohydrate content and Fe content, were 4.79%, 1.36%. 11.86%, 9.95%, 70.63% and 1.36%, respectively. The more addition of spinach flour, the higher the contents of ash, water, protein and fat, while the carbohydrate content decreases. Based on the contribution to the AKG, the chosen P1 treatment of banana biscuit contributed energy of 4.13%, protein 3.44%, carbohydrate 5.17%, fat 2.8% and Fe 1.05%. To replace the lost Fe after menstruation, female adolescens need to consume at least 12 pieces of biscuits per day. This biscuit product has fulfilled SNI biscuits. Based on organoleptic assessment, this product is accepted (preferred) by panelists. Keyword AKG, banana biscuits, spinach flour, banana flour. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung bayam pada biskuit pisang raja terhadap kualitas penilaian organoleptik, kandungan gizi, dan kontribusinya terhadap angka kecukupan gizi remaja putri. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari enam perlakuan, yaitu: P0 (kontrol 0%), P1 (2%), P2 (4%), P3 (6 %), P4 (8%), dan P5 (10%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa substitusi tepung pisang raja dan tepung bayam berpengaruh nyata terhadap karakteristik organoleptik warna, aroma, dan tekstur, namun berpengaruh tidak nyata terhadap karakteristik organoleptik rasa. Perlakuan P1 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, rasa dan tekstur berturut-turut sebesar 3.07 (agak suka), 3.54 (suka), 2.73 (agak suka), dan 2.99 (agak suka). Nilai gizi biskuit pisang raja pada perlakuan terpilih P1, yang meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kandungan Fe, berturut-turut sebesar 4.79%, 1.36%. 11.86%, 9.95%, 70.63% dan 1.36%. Semakin banyak penambahan tepung bayam maka kandungan kadar abu, kadar air, kadar protein dan kadar lemak semakin meningkat sedangkan kadar karbohidrat menurun. Berdasarkan kontribusi terhadap AKG, biskuit pisang raja perlakuan terpilih P1 menyumbang energi sebesar 4,13%, protein 3,44%, karbohidrat 5,17%, lemak 2,8% dan Fe 1,05%. Untuk mengganti Fe yang hilang setelah menstruasi maka remaja putri perlu mengkonsumsi minimal 12 keping biskuit per hari. Produk biskuit ini telah memenuhi standar SNI biskuit dan berdasarkan penilaian organoleptik, produk ini dapat diterima (disukai) oleh panelis. Kata kunci: AKG, biskuit pisang raja, tepung bayam, tepung pisang.

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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