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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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PENGARUH PENAMBAHAN SARI WORTEL (Daucus Carota) Terhadap Nilai Organoleptik dan Kandungan Gizi Sari Nabati Biji Nangka (Artocarpus heterophyllus) Saputra, Zaldi Dwi; FARADILLA, RH FITRI; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Jackfruit seeds are known to contain lots of nutrients such as carbohydrates, proteins, and energy that are not less large than the fruit, so also the mineral content such as calcium and phosphorus are quite a lot. This encourages the processing of jackfruit seeds in various processed forms. This study aims to study the physical, chemical and organoleptic properties of vegetable extracts of jackfruit seeds with the addition of carrot juice. The expected benefits of this research are providing scientific information that is beneficial for the development of food science and technology, especially regarding the physicochemical and organoleptic properties of vegetable seeds of jackfruit seeds with the addition of carrot juice. This study used a Completely Randomized Design (CRD) consisting of 1 factor, namely the addition of carrot juice (P) consisting of P0 (control) = 0%, P1 = 5%, P2 = 10%, P3 = 15% and P4 = 20%, so get 5 treatments and repeat 3 times, so that it is combined into 15 experimental units. The results of the study showed that the selected treatment of P4 seeds of jackfruit seed product (the addition of 20% carrot juice) with an average color preference of 3.90 (likes), a taste of 3.46 (somewhat like) and a aroma of 3 , 74 (likes). Based on the analysis carried out in general, the addition of 20% carrot juice reduced the viscosity from 2.46 cp to 2.29 cp, increasing the pH from 4.23 to 4.49, raising the water content from 79.82% to 82.39% , increasing protein levels from 2.90% to 4.29% and increasing the content of β-carotene from 1896.92 (IU / 100 ml) to 4998.80 (IU / 100 ml) compared to controls (0% carrot juice). Based on organoleptic assessment, this product can be accepted (preferred) by panelists. Keywords: Jackfruit seeds, carrots, organoleptics, viscosity, crude fiber, protein, β-carotene. ABSTRAK Biji nangka diketahui banyak mengandung nutrisi seperti karbohidrat, protein, dan energi yang tidak kalah besar dibandingkan buahnya, begitu juga kandungan mineralnya seperti kalsium dan fosfor yang cukup banyak. Hal ini mendorong pengolahan biji nangka dalam berbagai bentuk olahan. Penelitian ini bertujuan untuk mempelajari sifat fisik, kimia dan organoleptik sari nabati biji nangka dengan penambahan sari wortel. Manfaat yang diharapkan dari penelitian ini yaitu memberikan informasi ilmiah yang bermanfaat bagi pengembangan ilmu dan teknologi pangan khususnya mengenai sifat fisikokimia dan organoleptik yang dimiliki oleh sari nabati biji nangka dengan penambahan sari wortel. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 1 faktor, yaitu penambahan sari wortel (P) yang terdiri dari P0 (kontrol) = 0 %, P1 = 5 %, P2 = 10 %, P3 = 15 % dan P4 = 20 %, sehingga mendapatkan 5 perlakuan dan di ulang sebanyak 3 kali, sehingga dikombinasikan menjadi 15 unit percobaan. Hasil penelitian yang di peroleh menunjukkan bahwa perlakuan terpilih produk sari nabati biji nangka P4 (penambahan sari wortel 20 %) dengan rata-rata kesukaan terhadap warna sebesar 3,90 (suka), rasa sebesar 3,46 (agak suka) dan aroma sebesar 3,74 (suka). Berdasarkan analisis yang dilakukan secara umum, penambahan sari wortel sebanyak 20% menurunkan viskositas dari 2,46 cp menjadi 2,29 cp, menaikan pH dari 4,23 menjadi 4,49, menaikkan kadar air dari 79,82 % menjadi 82,39 %, meningkatkan kadar protein dari 2,90 % menjadi 4,29 % dan meningkatkan kandungan β-karoten dari 1896,92 (IU/100 ml) menjadi 4998,80 (IU/100 ml) dibandingkan kontrol (0 % sari wortel). Berdasarkan penilaian organoleptik, produk ini dapat diterima (disukai) oleh panelis. Kata kunci: Biji nangka, wortel, organoleptik, viskositas, pH, kadar air, serat kasar, protein, β-karoten.

PENGARUH PENAMBAHAN TEPUNG KULIT MANGGIS (Garcinia mangostana L.) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS Salin, Emilia; Karimuna, La; Ansharullah, Ansharullah
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 This study aims to determine the effect of adding mangosteen peel flour to organoleptic , nutritional value and antioxidant activity as a result of adding mangosteen peel flour based on selected organoleptic tests of steamed brownies. This study used a Completely Randomized Design (CRD) with one factor, namely the concentration of mangosteen peel flour treated S0 (0%), S1 (10%), S2 (20%), and S3 (30%). Data were analyzed using Analysis of Variances (ANOVA) and if it had a significant effect on the observation variables, it was followed by the Duncan Multiple Range Test (DMRT) test at the 95% confidence level. The results showed that the treatment of addition of mangosteen peel flour had a very significant effect on the organoleptic aroma, taste and texture, while the effect was not significantly on the organoleptic color. Treatment of S0 (0%), S1 (10%), S2 (20%), and S3 (30%) based on organoleptic assessment of mangosteen peel flour brownies which include color, aroma, taste, and texture obtained values for colors of 3, 71 (likes), aroma 3.51 (likes), taste 4.24 (likes), and texture 3.97 (likes). The highest development ratio results, namely in the S1 treatment the development power of the dough reaches 50%. As well as analysis of nutrient content including water content of 24,82%, ash 1.24%, protein 5.88%, fat 18.41%, carbohydrates 49,23%, crude fiber 14.32% and IC50 of 216.82 ppm . Based on SNI brownies, the product of adding mangosteen peel flour did not meet the standards for water content and protein content because the amount of mangosteen peel flour used was too much but based on the organoleptic assessment, it was acceptable (preferred) by panelists. Keywords : Brownies, mangosteen skin flour. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kulit manggis terhadap organoleptik, nilai gizi dan aktivitas antioksidan hasil penambahan tepung kulit manggis berdasarkan uji organoleptik terpilih brownies kukus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi tepung kulit manggis perlakuan S0 (0%), S1 (10%), S2 (20%), dan S3 (30%). 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 menunjukan bahwa perlakuan penambahan tepung kulit manggis berpengaruh sangat nyata terhadap organoleptik aroma, rasa dan tekstur, sedangkan berpengaruh tidak nyata terhadap organoleptik warna. Perlakuan S0(0%), S1(10%), S2(20%), dan S3(30%) berdasarkan penilaian organoleptik pada brownies tepung kulit manggis yang meliputi warna, aroma, rasa, dan tekstur diperoleh nilai untuk warna sebesar 3,71 (suka), aroma 3,51 (suka), rasa 4,24 (suka), dan tekstur 3,97 (suka). Hasil rasio pengembangan tertinggi yaitu pada perlakuan S1 daya pengembangan adonan mencapai 50%. Serta analisis kandungan gizi meliputi kadar air sebesar 24,82%, abu 1,66%, protein 5,88%, lemak 18,41%, karbohidrat 49,23%, serat kasar 14,32% dan IC50 sebesar 216,82 ppm. Berdasarkan SNI brownies bahwa produk penambahan tepung kulit manggis belum memenuhi standar untuk kadar air dan kadar protein dikarenakan jumlah tepung kulit manggis yang digunakan terlalu banyak namun berdasarkan penilaian organoleptik dapat diterima (disukai) panelis. Kata kunci: Brownies, tepung kulit manggis. J. Sains dan Teknologi Pangan Vol. 4, No.4, P. 2294-2309, Th 2019 2295 | P a g e J. Sains dan Teknologi Pangan (JSTP) ISSN :

PENGARUH PENAMBAHAN TEPUNG DAUN KATUK (Saoropus Androginus L. Merr) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI BISKUIT BERBASIS SAGU (Metroxylon Sagu Rottb) Sariani, Sariani; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

BSTRACT This study aims to study the effect of katuk leaf flour addition to the organoleptic value and nutritional value of sago-based biscuits that the panelists liked. This study used a completely randomized design (CRD) with a comparison formulation between sago flour and katuk leaf flour, namely K0 (100% sago flour), K1 (98% sago flour : 2% katuk leaf flour), K2 (96% sago flour : katuk leaf flour 4% ), K3 (sago flour 94% : katuk leaf flour 6%). Data were analyzed using variance Analysis of Variances (ANOVA). The addition of katuk leaf flour showed a very significant effect (p <0.05) on the organoleptic test of color, aroma, taste and texture. The results of the research on selected sago biscuit products based on organoleptic assessment were treatment K1 (98% sago flour : 2% katuk leaf flour) with color preference rating score 3.70 (likes), aroma 3.67 (likes), flavor 3.80 (likes), and texture 3.53 (likes) and analysis of the content of nutritional values including moisture, ash, protein, fat, and carbohydrates with values of 2.77%, 2.05%, 16.48%, 23.70% and 55% respectively. Based on the results of the analysis of the nutritional value of biscuits on carbohydrate and fat components not yet fulfilling SNI, but based on organoleptic assessment, panelists were accepted (preferred). Keywords : Sago biscuits, sago flour, katuk leaf flour ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh penambahan tepung daun katuk terhadap nilai organoleptik dan nilai gizi biskuit berbasis sagu yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan formulasi perbandingan antara tepung sagu dan tepung daun katuk, yaitu K0 (tepung sagu 100%), K1 (tepung sagu 98% : tepung daun katuk 2%), K2 (tepung sagu 96% : tepung daun katuk 4%), K3 (tepung sagu 94% : tepung daun katuk 6%). Data dianalisis menggunakan sidik ragam Analysis of Variances (ANOVA). Penambahan tepung daun katuk menunjukkan pengaruh yang sangat nyata (p <0,05) pada uji organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian produk biskuit sagu terpilih berdasarkan penilaian organoleptik adalah perlakuan K1 (tepung sagu 98% : tepung daun katuk 2%) dengan skor penilaian kesukaan terhadap warna 3.70 (suka), aroma 3.67 (suka), rasa 3.80 (suka), dan tektur 3.53 (suka) serta analisis kandungan nilai gizi meliputi kadar air, abu, protein, lemak, dan karbohidrat dengan nilai berturut-turut 2.77%, 2.05%, 16.48%, 23.70%, dan 55%. Berdasarkan hasil analisis kandungan nilai gizi biskuit pada komponen karbohidarat dan lemak belum memenuhi SNI namun berdasarkan penilaian organoleptik dapat diterima (disukai) panelis. Kata kunci : Biskuit sagu, tepung sagu, tepung daun katuk

Karakteristik Fisikokimia Mie Basah Formulasi Tepung Terigu dan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Rani, Wa; ansharullah, ansharullah; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (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 flour formulation and purple sweet potato flour on physicochemical characteristics and antioxidant activity of wet noodles. This study uses a Completely Randomized Design (CRD) with one factor, namely the concentration of adding purple sweet potato flour (10%, 20%, 30%, 40%). Observation variables consisted of assessment of hedonic organoleptic scale covering, color, aroma, and texture of physicochemical characteristics including water absorption and growth power, chemical characteristics including water content, ash, fat, protein, carbohydrate level, and antioxidant activity using. Data analysis uses Analysis of Variants (ANOVA). The results showed that the formulation of flour and purple sweet potato flour had a very significant effect on organoleptic color, aroma, and texture. The formulation of 70% wheat flour and 30% purple sweet potato flour is the most preferred treatment for panelists with a color rating score of 4.33 (likes), a 4.03 aroma (likes) and a 3.63 texture (rather like). While based on physicochemical values include: water absorption 80.35%, flower power 20.63%, water content 23.11%, ash content, 2.27%, protein content 3.53%, fat content 8.20%, carbohydrate levels 64.84% and antioxidant activity have IC50 2308.92 ppm (very weak). This shows that the products of wet noodles formulation of flour and purple sweet potato flour are preferred and accepted by panelists and meet the quality requirements of the Indonesian National Standard (SNI). Keywords:wet noodles, physicochemical, organoleptic, wheat flour, purple sweet potato ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung terigu dan tepung ubi jalar ungu terhadap karakteristik fisikokimia dan aktivitas antioksidan mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu kosentrasi penambahan tepung ubi jalar ungu (10%, 20%, 30%, 40%). Variabel Pengamatan terdiri dari penilaian organoleptik skala hedonik meliputi, warna, aroma, dan tekstur karakteristik fisikokimia meliputi daya serap air dan daya kembang, karakterisitik kimia meliputi kadar air, abu, lemak, protein, kadar karbohidrat, dan aktivitas antioksidan. Data analisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukan bahwa formulasi tepung terigu dan tepung ubi jalar ungu berpengaruh sangat nyata terhadap organoleptik warna,aroma, dan tekstur. Formulasi tepung terigu 70% dan tepung ubi jalar ungu 30% merupakan perlakuan yang paling disukai panelis dengan skor penilaian warna 4,33 (suka), aroma 4,03 (suka) dan tesktur 3,63 (agak suka). Sedangkan berdasarkan nilai fisikokimia meliputi: daya serap air 80,35%, daya kembang 20,63%, kadar air 23,11%, kadar abu, 2,27%, kadar protein 3,53%, kadar lemak 8,20%, kadar karbohidrat 64,84% dan aktivitas antioksidan memiliki nilai IC50 2308,92 ppm(sangat lemah). Hal ini menunjukan bahwa produk mie basah formulasi tepung terigu dan tepung ubi jalar ungu disukai dan diterima oleh panelis serta memenuhi syarat mutu Standar Nasional Indonesia (SNI). Kata kunci: mie basah,fisikokimia, organoleptik, tepung terigu, ubi jalar ungu

ANALISIS KANDUNGAN ZAT PEWARNA (RHODAMIN B) PADA KERUPUK DAN ES LILIN DARI PEDAGANG ASONGAN YANG DIPERJUALBELIKAN DI SEKITAR SD KECAMATAN BARUGA KOTA KENDARI Risman, Risman; Karimuna, La; Ansharullah, Ansharullah
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.v4i4.9021

ABSTRACT This research aims to analyze the content of Rhodamin B dye substances on Crackers and ice Lolly of hawkers who sold around elementary schools in Baruga (Samples 1, Samples 2, Samples 3, Samples7, Samples 8, Samples 9, Samples 10, Samples 14, Samples 15). The sampling method used in this research is parposive random cluster technique where each side padagang ice candles in crackers and grab two random samples. The samples are then analyzed quantitatively by the method fenilhidrazin to mendetiksi there is whether or not the content of dye substances rhodamin B in crackers and ice candle and quantitative test methods with UV-Vis Spectrophotometer to determine levels of rhodamin B in Hawker crackers and ice candles Quantitative test results on samples from nine crackers as snacks crackers and seven samples of traditional ice candle analyzed demonstrating the negative results i.e. hawker crackers and ice candle sold around SD Sub Baruga Kendari does not contain a dye rhodamin B. conclusions that can be drawn based on an examination of the content of rhodamin B in samples of crackers and ice lolly of dollars traded in SD Sub Baruga Kendari with nine samples of crackers and seven samples of ice candles from different schools repeated an negative do not contain harmful chemical compounds rhodamin B. Keywords: qualitative, crackers, ice lolly, Rhodamin B. ABSTRAK Penelitian ini bertujuan untuk menganalisis kandungan zat pewarna Rhodamin B pada Kerupuk dan Es Lilin dari pedagang asongan yang diperjualbelikan di sekitar Sekolah Dasar Kecamatan Baruga (Sampel 1, Sampe 2, Sampe 3, Sampel7, Sampel 8, Sampel 9, Sampel 10, Sampel 14, Sampel 15). Metode pengambilan sampel yang di gunakan dalam penelitian ini adalah teknik cluster parposive random samping dimana setiap padagang kerupuk dan es lilin di ambil dua sampel secara acak. Sampel kemudian dianalisis kuantitatif dengan metode fenilhidrazin untuk mendetiksi ada tidaknya kandungan zat pewarna rhodamin B pada kerupuk dan es lilin dan uji kuantitatif dengan metode Spektrofotometer UV-Vis untuk menetukan kadar rhodamin B dalam jajanan kerupuk dan es lilin. Hasil penelitian uji kuantitatif pada jajanan kerupuk dari sembilan sampel kerupuk dan tujuh sampel jajanan es lilin yang dianalisis menujukan hasil negatif yaitu jajanan kerupuk dan es lilin yang diperjualbelikan di sekitar SD Kecamatan Baruga Kota Kendari tidak mengandung zat pewarna rhodamin B. Berdasarkan penelitian terhadap kandungan rhodamin B pada sampel kerupuk dan es lilin yang diperjual belikan di SD Kecamatan Baruga Kota Kendari dengan sembilan sampel kerupuk dan tujuh sampel es lilin dari sekolah yang berbeda diyatakan negatif tidak mengandung senyawa kimia berbahaya rhodamin B. Kata kunci: kualitatif, kerupuk, es lilin, Rhodamin B

Kajian Formulasi Berbasis Tepung Tempe Dan Tepung Sagu (Metroxylon Sp) Terhadap Karakteristik Organoleptik dan Kandungan Gizi Roti Burger Adriani, Adriani; ansharullah, ansharullah; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to study the effect of tempeh and sago flours (metroxylon sp) substitution on the organoleptic characteristics and nutritional content of burger bread products. This research used a completely randomized design (CRD) consisting of four treatments, namely formulation of wheat, tempeh, and sago flours of U0 (100%: 0%: 0%), U1 (90%: 5%: 5%), U2 (80%: 10%: 10%), and U3 (70%: 10%: 20%). Observed variables in this study included organoleptic tests (color, aroma, texture, and taste) as well as proximate analysis (water, ash, protein, and fat contents). The results show that the most preferred treatment was U3 (70%: 10%: 20%) with average preference scores of color, aroma, taste, and texture reached 4.02 (like), 3.67 (like), 4.35 (like), and 3.69 (like). Proximate values of the U3 (70%: 10%: 20%) product show the water, ash, fat, protein, and carbohydrate contents of 17.97%, 1.29%, 5.08%, 13.68%, and 61.98%, respectively. Therefore, it can be concluded that the burger bread product was accepted and preferred by panelists but did not meet the Indonesian National Standard (SNI 01-0222-1995) . Keywords: burger bread, tempeh flour, sago flour, flour . ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung tempe dan tepung sagu (metroxylon sp) terhadap karakteristik organoleptik dan kandungan nutrisi gizi produk roti burger. Peneltian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan yaitu formulasi tepung terigu, tepung tempe dan tepung sagu U0 (100% : 0% : 0%), U1 (90 % : 5 % : 5 %), U2 (80 % : 10 % : 10 %), dan U3 (70 % : 10 % : 20 %). Variabel pengamatan pada penelitian ini meliputi uji organoleptik (warna, aroma, tekstur dan rasa), analisis proksimat (kadar air, kadar abu, kadar protein dan kadar lemak. Hasil penelitian menunjukkan perbedaan perbandingan tepung terigu tepung tempe dan tepung sagu. Perlakuan terbaik berdasarkan uji organoleptik roti burger perlakuan U3 (70 % : 10 % : 20 %) dengan skor penilaian kesukaan terhadap warna 4.02 (suka), aroma 3.67 (suka), rasa 4.35 (suka), dan tekstur 3.69 (suka). Nilai proksimat produk roti burger terpilih U3 (70 % : 10 % : 20 %) yang meliputi kadar air (17.97 %), kadar abu (1.29 %), kadar lemak (5.08 %), kadar protein (13.68 %) dan kadar karbohidrat (61.98 %). Hasil penelitan roti burger ini dapat diterima dan disukai panelis tetapi belum sesuai dengan standar Nasional Indonesia (SNI 01-0222-1995). Kata kunci: roti burger, tepung tempe, tepung sagu, tepung terigu. J. Sains dan Teknologi Pangan Vol. x, No.x, P. X-X, Th. 2019 2 J. Sains dan Teknologi Pangan (JSTP) 2019 PENDAHULUA

EFEKTIVITAS EKSTRAK DAUN MENGKUDU (Morinda citrifolia L) SEBAGAI ZAT ANTIBAKTERI PADA PEMBUATAN EDIBLE COATING PATI SAGU DAN PENGARUHNYA TERHADAP DAYA SIMPAN BUAH TOMAT Auliana, Rana; ansharullah, ansharullah; Sadimantara, Muhammad Syukri
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 research is to know the effect of adding extract noni leaf to organoleptic characteristic and total plate count which given edible coating based on sago starch on different tomato storage. This research uses Completely Randomized Design (RAL) with one factor that is concentration of addition of extract noni leaf (0%, 1%, 3%, 6% and 9%). Observational variables consisted of organoleptic assessment and total plate plate (TPC) analysis. The results showed that the addition of extract noni leaf did not significantly affect the organoleptic characteristics of the color, very significantly affect on organoleptic texture and aroma. The most preferred edible coating of sago starch with the addition of Noni leaf extract according to organoleptic assessment was found in treatment M4 (9%) with an assessment score of color organoleptic characteristics 3.97 (likes), aroma 3.65 (likes), and texture 3.66 (likes). Testing the total plate number showed the effectiveness of adding noni leaf extract as an antibacterial agent in the making of Noni leaf extract with the best treatment on M4 (9%) with a total plate number value on day 12 of 21.33 CFU / ml. The application of edible coating based on sago starch with Noni leaf extract can be stored long stored tomatoes and also proved effective as an antibacterial agent in the manufacture of edible coatings. Keywords: Edible coating, sago starch, extract noni leaf, tomato ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak daun mengkudu terhadap karakteristik organoleptik dan total plate count tomat segar yang diberi edible coating berbasis pati sagu pada lama penyimpanan tomat yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi penambahan ekstrak daun mengkudu (0%, 1%, 3%, 6% dan 9%). Variabel pengamatan terdiri dari penilaian organoleptik dan analisis angka lempeng total (TPC). Hasil penelitian menunjukkan bahwa penambahan ekstrak daun mengkudu tidak berpengaruh nyata terhadap karakteristik organoleptik warna, berpengaruh sangat nyata terhadap organoleptik tekstur dan aroma. Edible coating pati sagu dengan penambahan ekstrak daun mengkudu yang paling disukai terdapat pada perlakuan M4 (9%) dengan skor penilaian terhadap karakteristik organoleptik warna 3.97 (Suka), aroma 3.65 (suka), dan tekstur 3.66 (suka). Pengujian Angka lempeng total menunjukan efektivitas dari penambahan ekstrak daun mengkudu sebagai zat antibakteri pada edible coating berbasis pati sagu dengan perlakuan terbaik pada M4 (9%), dengan nilai angka lempeng total pada hari ke 12 sebesar 21.33 CFU/ml. Pengaplikasian edible coating berbasis pati sagu dengan penambahan ekstrak daun mengkudu dapat memperpanjang umur simpan buah tomat dan juga terbukti efektif sebagai zat antibakteri. Kata kunci: Edible coating, pati sagu, ekstrak daun mengkudu, tomat

KAJIAN PEMBUATAN BISKUIT BERBAHAN DASAR TEPUNG JAGUNG (Zea Mays L.) DENGAN PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus Vulgaris L.) TINGGI PROTEIN SEBAGAI PENYUMBANG ANGKA KECUKUPAN GIZI (AKG) HARIAN PADA ANAKANAK Hidayati, Hidayati; 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.v4i4.9044

ABSTRACT The purpose of this study is to know the effect of additional maize flour and red bean flour by the characteristic of biscuit (colour, aroma, taste and texture), nutrient content (water content, powder content, protein content, fat content and carbohydrate content) and the contribution of nutrients to biscuit product. This research is using full randomized design with 6 treatments B0 (100% wheat flour: 0% maize flour: 0% red bean flour), B1 (50% wheat flour: 45% maize flour: 5% red bean flour), B2 (50% wheat flour: 40% maize flour: 10% red bean flour), B3 (50% wheat flour: 35% maize flour: 15% red bean flour), B4 (50% wheat flour: 30% maize flour: 20% red bean flour) and B5 (50% wheat flour: 30% maize flour: 20% red bean flour). B1 treatment is the most liked by panelist with fondness assessment score of color about 4,18 (like), aroma about 4,52 (really like), taste about 4,52 (really like) and texture about 3,58 (like). Highest of water content, protein content and fat content is in B1 treatment 5,17%, 10,71% and 14,58%. Highest powder and carbohydrate content is lie on B0 treatment 1,49% and 72,26%. Based on food AKG (nutrition adequacy rate) interval of the highest energy contribution is on B1 158,76%. So the researcher can conclude that biscuit product B1 is acceptable and liked more of panelist. Keywords: biscuit, maize flour, red bean flour. ABSTRAK Tujuan dari penelitian yaitu untuk mengetahui pengaruh penambahan tepung jagung dan tepung kacang merah terhadap karakteristik biskuit (warna, aroma, rasa dan tekstur), kandungan gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat) dan kontibusi zat gizi pada produk biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan : Bo (100% tepung terigu : 0% tepung jagung : 0% kacang merah), B1 (50% tepung terigu : 45% tepung jagung : 5% kacang merah), B2 (50% tepumg terigu : 40 % tepung jagung : 10% kacang merah), B3 (50% tepung terigu : 35% tepung jagung :15% kacang merah), B4 (50% tepung terigu : 30% tepung jagung : 20% kacang merah) dan B5 (50% tepung terigu : 25% tepung jagung : 25% kacang merah). Perlakuan B1 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 4,18 (suka), aroma sebesar 4,52 (sangat suka), rasa sebesar 4,52 (sangat suka) dan tekstur sebesar 3,58 (suka), kadar air, kadar protein dan kadar lemak tertinggi yaitu pada perlakuan B1 5,17%, 10,71% dan 14,58%. Kadar abu dan kadar karbohidrat tertinggi yaitu berada pada perlakuan B0 1,49% dan 72,26%. Berdasarkan AKG makanan selingan kontribusi energi tertinggi yaitu pada perlakuan B1 158,76%. Sehingga produk biskuit B1 dapat diterima dan lebih disukai panelis. Kata kunci: Biskuit, tepung jagung, tepung kacang merah.

INCORPORATING MORINGA AND KATUK LEAF EXTRACTS IN THE PRODUCTION OF SAGO BASED LIQUID SUGAR: SENSORY PROPERTIES, GLUCOSE CONTENT AND ANTIOXIDANT ACTIVITY Ansharullah, Ansharullah; Natsir, Muhammad; tamrin, tamrin; Asranudin, Asranudin
Jurnal Sains dan Teknologi Pangan Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Incorporation of the extracts of Moringa and Katuk leaves in the production of sago based liquid sugar was one way to diversify and improved its added value. The liquid sugar produced had a better anti-oxidant activity, but had a lower sensory properties. A pilot plant scale production of this liquid sugar was attempted in collaboration with a small scale enterprise in Moramo,Southeast Sulawesi. This study was aimed to determine the fortification effect of Moringa and Katuk leaf extract on the properties of sensory, and anti-oxidant activity of the sago liquid sugar. The sugar was produced enzymatically through liquefaction and saccharification processes employing commercial alfa-amylase and amyloglucosidase. The sugar was then fortified with the extract of Moringa and Katuk leaves, with various concentrations, i.e. G0 (100 % liquid sugar as a control); G1 (95% liquid sugar + 5% Katuk extract), G2 (95% liquid sugar + 5% Moringa extract), G3 (90% liquid sugar + 5% Moringa extract + 5% Katuk extract), G4 (85% liquid sugar + 5% Moringa extract + 10% Katuk extract), and G5 (85% liquid sugar + 10% Moringa extract + 5% Katuk extract). The results showed that fortification of Moringa and Katuk leaf extract had a significant effect on the sensory properties, and anti-oxidant activity. The G1 treatment produced better sensory properties. Increasing the content of leaves extracts had also increased the anti-oxidant activity. There was no significant differences in the glucose content of the sugar. Considering various aspects of the results obtained, the G3 formula was then scaled up for pilot plant production by a small scale enterprise. This study had indicated that a nutritional food ingredients and added value may be made through a diversified process of sago flour. Keywords: Moringa, katuk, sago liquid sugar, anti-oxidant, sensory properties INTRODUCTION The use of sago as a food has long been recognized and has even become

PENGARUH PENAMBAHAN BERBAGAI PENGOLAHAN SARI BAYAM MERAH (Alternanthera amoena Voss) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS BERBASIS TEPUNG SAGU (Metroxylon sp) Widyanti, Andi; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 4, No 6 (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.v4i6.10896

ABSTRACT This study aimed to determine the effect of red spinach processing addition on organoleptic assessment, nutritional value, and antioxidant activity of sago flour-based brownies. This study used a Completely Randomized Design (CRD), which consists of four treatments of red spinach addition, namely W1 (100% flour:0% red spinach juice:0% sago flour), W2 (50% flour: 5% fresh red spinach juice:45% sago flour), W3 (50% flour: 5% steamed red spinach juice: 45% sago flour), and W4 (50% flour: 5% dry red spinach juice:45% sago flour). The results show that the treatment of red spinach processing significantly affected the organoleptic aroma and taste in W1 and W4 treatments, which obtained values of aroma, taste, color, and texture of 4.13 (like), 3.93 (like), 3.48 (slightly like), and 3.39 (slightly like), respectively. Meanwhile, the analysis of nutritional content obtained the 24.30% water, 0.90% ash, 32.89% fat, 10.56% protein, 33.88% carbohydrate, and IC50 values for antioxidant activity of 552.30 ppm (inactive). Red spinach sago-flour based brownies do not meet national standards for fat and protein content of brownie products. Keywords : Brownies, red spinach, sago flour ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh pengolahan bayam merah terhadap penilaian organoleptik, nilai gizi, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yaitu terdiri dari 4 perlakuan pengolahan bayam merah perlakuan W1 (tepung terigu 100% : sari bayam merah 0% : tepung sagu 0%), W2 (tepung terigu 50% : sari bayam merah segar 5% : tepung sagu 45%), W3 (tepung serigu 50% : sari bayam merah kukus 5% : tepung sagu 45%), dan W4 (tepung terigu 50% : sari bayam merah kering 5% : tepung sagu 45%). Hasil penelitian menunjukkan bahwa perlakuan pengolahan bayam merah berpengaruh sangat nyata terhadap organoleptik aroma dan berpengaruh nyata terhadap organoleptik rasa pada perlakuan W1 dan W4 diperoleh nilai untuk aroma 4.13 (suka), rasa 3.93 (suka), warna 3.48 (agak suka) dan tekstur 3.39 (agak suka). Serta analisis kandungan gizi meliputi kadar air sebesar 24.30%, abu 0.90%, lemak 32.89%, protein 10.56%, kabohidrat 33.88% dan nilai IC50 untuk aktivitas antioksidan sebesar 552.30 ppm (tidak aktif). Produk brownies bayam merah berbasis tepung sagu belum memenuhi standar SNI untuk kadar lemak dan protein produk brownies. Kata kunci: Brownies, bayam merah, tepung sagu

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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