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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 PENYEDAP RASA KOMERSIAL TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI KONJI AMPAS KELAPA Haider, Mohamad; Ansharullah, Ansharullah; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â This study aimed to determine the effect of commercial flavoring addition on the organoleptic value and proximate test of coconut pulp konji products. This study used a Completely Randomized Design (CRD), with one factor of commercial flavorings addition (H), namely the treatment of H0 (0g), H1 (5g), H2 (10g), H3 (15g), and H4 (20g). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (Î± = 0.05). The addition of commercial flavorings had a very significant effect (p <0.05) on the parameters of aroma, taste, texture, and color (p <0.05). The best result of the organoleptic assessment was the H1 treatment (5 g commercial flavoring addition) with average scores of color, aroma, taste, and texture reached 3.99 (like), 4.15 (like), 4.02 (like), and 4.05 (like), respectively. Proximate analysis results show that the sample had 35.54% water, 23.95% crude fiber, 10.46% protein, and 31.83% fat. The addition of commercial flavorings affects the taste because commercial flavorings are able to create savory flavors when added to food products. Moreover, commercial flavorings can change colors, create aromas and improve textures because glutamic acid is soluble in water.Â Keywords: konji, coconut pulp, commercial flavoring.Â ABSTRAKÂ Â Â Â Penelitian ini bertujuan untuk menentukan pengaruh penambahan penyedap rasa komersial terhadap nilai organoleptik dan uji proksimat produk konji ampas kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu penambahan penyedap rasa komersial (H) yaitu perlakuan H0 (0%), H1 (5g), H2 (10g), H3 (15g) dan H4 (20g). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncanâ€™s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (Î±=0,05). Penambahan penyedap rasa komersial berpengaruh sangat nyata (p<0,05) terhadap parameter aroma, rasa, tekstur, dan warna (p<0,05). Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan H1 (penambahan penyedap rasa komersial 5 g) dengan skor penilaian Warna 3.99 (suka), aroma 4.15 (suka), rasa 4.02 (suka), dan tekstur 4,05 (suka), dengan nilai analisis proksimat meliputi analisis kadar air sebesar 35,54%, analisis kadar serat kasar sebesar 23,95%., analisis kadar protein sebesar 10.46% dan analisis kadar lemak sebesar 31.83%. Penambahan penyedap rasa komersial berpengaruh terhadap rasa karena penyedap rasa komersial mampu menciptakan rasa gurih saat ditambahkan dalam produk pangan selain itu penyedap rasa komersial mampu mengubah warna, menciptakan aroma dan memperbaiki tekstur karena asam glutamat mampu larut dalam air.Kata kunci: konji, ampas kelapa, penyedap rasa komersial.

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) TERHADAP ORGANOLEPTIK DAN FISIKOKIMIA SELAI JAGUNG MANIS (Zea mays L. saccharata) Safitri, Febriani; ansharullah, ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of adding seaweed (Eucheuma cottonii) flour on the organoleptic and physicochemical properties of sweet corn jam. This research used a completely randomized design (CRD) with formulations of sweet corn porridge and seaweed flour of (100%), (98.5%:1.5%), (97%:3%), and (95.5%:4.5%). Data were analyzed using Analysis of Variance (ANOVA) and if the results were significant, then the data were further analyzed with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the addition of seaweed flour had a significant effect on the panelists’ preference on colors and a very significant effect on taste, aroma, and texture. The organoleptic assessment of sweet corn jam show that the most preferred treatment was the T3 treatment (95.5%: 4.5%) with average scores of color, aroma, taste, and texture of 4.19 (like), 4.08 (like), 4.25 (like), and 4.40 (like), respectively. Moreover, nutritional content analysis physicochemical at the best treatment T3 (95.5%: 4.5%) obtained a value of 50.66% water content, 6.48% crude fiber, 12.55% glucose, and total dissolved solids of 33.04%. The results of this study can be accepted and preferred by panelists and the nutritional contents meet the national standard. Keywords: Jam, seaweed flour, organoleptic, physicochemical content.ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan tepung rumput laut (Eucheuma cottonii) terhadap organoleptik dan fisikokimia selai jagung manis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Formulasi bubur jagung manis dan tepung rumput laut (100%), (98.5% : 1.5%), (97% : 3%) dan (95.5% : 4.5% ). Data di analisis menggunakan Analysis of Varian (ANOVA) dan berpengaruh nyata maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan penambahan tepung rumput laut berpengaruh nyata terhadap organoleptik warna dan berpengaruh sangat nyata terhadap rasa, aroma dan tekstur. Berdasarkan penilaian organoleptik selai jagung manis yang terpilih yaitu pada perlakuan T3 (95.5% : 4.5%) dengan rata-rata warna 4.19 (suka), aroma 4.08 (suka), rasa 4.25 (suka) dan tekstur 4.40 (suka) serta analisis kandungan gizi fisikokimia pada perlakuan terbaik T3 (95.5% : 4.5%) diperoleh nilai kadar air 50,66,%, serat kasar 6,48%, glukosa 12,55%, dan total padatan terlarut sebesar 33,04%. Hasil penelitian ini dapat diterima dan disukai panelis serta sesuai dengan SNI selai.Kata kunci: Selai, tepung rumput laut, organoleptik, kandungan fisikokimia.

KARAKTERISASI MIE DARI TEPUNG UBI GADUNG (Dioscorea Hispidia Dennst) TERMODIFIKASI DENGAN PENAMBAHAN EKSTRAK DAUN KELOR Safitri, Neli Elika; Ansharullah, Ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): 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 noodle formulation from modified Indian three-leaves yam flour by adding Moringa leaf extract on the organoleptic value, physical characteristics, and nutritional value. This study used a Completely Randomized Design (CRD) consisting of five treatments (wheat flour: modified yam flour: Moringa leaf extract) = 100:0:0 (MG0), 80:18:2 (MG1), 70:26:4 (MG2), 60:34:6 (MG3), and 50:42:8 (MG4). The results of the organoleptic assessment show that the treatment had a very significant effect on aroma and texture but no significant effect on color and taste. The most preferred treatment was the sample with the addition of 80% wheat flour, 18% modified yam flour, and moringa leaf extract 2% (MG1) with mean scores of color, aroma, texture, and taste reached 4.00 (like), 4.00 (like), 4.00 (like), and 3.50 (like), respectively. The MG1 sample had water content of 3.23%, 1.66% ash, 7.36% protein, 19.74% fat, 40.12% carbohydrates, 34.63% crude fiber, and 2.72 mg/kg iron (Fe). The results show that the treatment of 80% wheat flour, 18% yam flour, and 2% Moringa leaf extract (MG1) on noodle products can be accepted (preferred) by panelists and met the national nutritional value standards.Keywords: noodles from Indian three-leaves flour, organoleptic, nutritional value. ABSTRAKTujuan penelitian ini adalah mengetahui pengaruh formulasi mie dari tepung ubi gadung termodifikasi dengan penambahan ekstrak daun kelor terhadap nilai organoleptik dan karakteristik fisik dan nilai gizi mie. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas lima perlakuan (tepung terigu : tepung ubi gadung termodifikasi : ekstrak daun kelor)= 100 : 0 : 0 (MG0), 80 : 18 : 2 (MG1), 70 : 26 : 4 (MG2), 60 : 34 : 6 (MG3), 50 : 42 : 8 (MG4). Hasil penelitian menunjukan bahwa penilaian organoleptik aroma dan tekstur berpengaruh sangat nyata serta berpengaruh tidak nyata pada warna dan rasa. Perlakuan terpilih diperoleh pada penambahan tepung terigu 80%, tepung ubi gadung termodifikasi 18%, ekstrak daun kelor 2% (MG1) dengan rerata warna sebesar 4,00 (suka), aroma 4,00 (suka), 4,00 (suka), rasa 3,50 (suka) dan nilai gizi yaitu kadar air sebesar 3,23%, abu 1,66%, protein 7,36%, lemak 19,74%, karbohidrat 40,12%, serat kasar 34,63% dan zat besi (Fe) 2,72 mg/kg. Berdasarkan hasil penelitian, produk mie formulasi tepung terigu 80%, tepung ubi gadung 18% dan ekstrak daun kelor 2% (MG1) dapat diterima (disukai) oleh panelis dan telah memenuhi standar nilai gizi SNI.Kata kunci: mie dari tepung ubi gadung, organoleptik, nilai gizi.

PENGGUNAAN TEPUNG BIJI NANGKA (Artocarpus Heterophyllus) DENGAN PENAMBAHAN SARI DAUN PANDAN (Pandanus Amaryllfolius) TERHADAP KUALITAS PRODUK MIE BASAH Hamzah, Hidayat Eka Putra; Ansharullah, Ansharullah; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of the addition of pandan leaf extract on the organoleptic value and chemical properties of wet noodle products. This study used a Completely Randomized Design (CRD) with one factor, namely the addition of pandan leaf extract (B), which consisted of B0 (0%), B1 (10%), B2 (13.3%), B3 (16.7%), and B4 (20%). 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 addition of pandan leaf extract significantly affected (p <0.05) the parameters of color, aroma, taste, texture, and overall assessment. Based on the results of the organoleptic assessment, the most preferred treatment was B3 treatment (16% of pandan leaf extract addition) with assessment scores of color, aroma, taste, texture, and overall reached 4.13 (like), 4.27 (like), 4.13 (slightly like), 3.77 (slightly like), and 4.07 (like), respectively. Meanwhile, the chemical analysis results show that the B3 sample had 49.02% water, 0.40% ash, 1.73% fat, 7.28% protein, and 41.57% carbohydrate. The nutritional content of wet noodles in this study met the national standard. Keywords : Wet Noodle, Jackfruit Seeds Flour, Pandan Leaves Extract, Chemical Properties ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan sari daun pandan terhadap nilai organoleptik dan sifat kimia produk mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan sari daun pandan (B) yaitu perlakuan B0 (0%), B1 (10%), B2 (13,3%), B3 (16,7%), dan B4 (20%). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan sari daun pandan berpengaruh nyata (p<0,05) terhadap parameter warna, aroma, rasa, tekstur, dan penilaian keseluruhan. Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan B3 (penambahan sari daun pandan 16%) dengan skor penilaian warna 4,13 (suka), aroma 4,27 (suka), rasa 4,13 (agak suka), tekstur 3,77 (agak suka), dan penilaian keseluruhan 4,07 (like) dengan nilai analisis sifat kimia meliputi analisis kadar air sebesar 49,02%, kadar abu 0,40%, kadar lemak 1,73%, kadar protein 7,28% dan analisis kadar karbohidrat 41,57%. Kandungan gizi mie basah pada penelitian ini telah sesuai dengan SNI.Kata kunci: Mie Basah, Tepung Biji Nangka, Sari Daun Pandan, Analisis Kimia

PENGARUH PENGGUNAAN UMBI GADUNG (Discore hisspidia Dennst), NaHCO3 (Natrium bikarbonat), DAN DAUN PEPAYA DALAM PENGOLAHAN TERIPANG PASIR (Holothuria scabra) TERHADAP SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN TEPUNG TERIPANG Sarina, Wa Ode; Ansharullah, Ansharullah; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Fish Protech Vol 3, No 1 (2020): Jurnal Fish Protech Vol. 3 No. 1 April 2020
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v3i1.11604

The Effect of Gadung Tubers (Discorea hispidia Dennst), NaHCO3 (Sodium bicarbonate), and Papaya Leaves Adding in The Processing of Sea Cucumber (Holothuria scabra) on The Antioksidant and Chemical of Sea Cucumber FlourÂ ABSTRACTÂ Â Â Â Â Â Â Â The aims of this study were to determine the nutritional content (proximate) of sea cucumber flour to the use of different processing materials and determine the antioxidant activity. The concentration of the use of gadung tubers (Discorea hispidia Dennst), NaHCO3 (Sodium bicarbonate), and papaya leaves are much as 500 g. The results of the study obtained the highest content contained in P3 with 5,83% moisture content, 27,24% ash, 25,50% protein, 7,13% fat content, and Sea cucumber flour 34,13% carbohydrate respectively. AntioxidantÂ activity of lC50 ranged from 921,29 ppm-1992,00 ppm, the lowest lC50 was found in the treatmentÂ P1 with a value of 921,29 ppm.Keywords: antioxidant, chemical properties, sea cucumber (Holothuria scabra), sea cucumber flourABSTRAKTujuan dari penelitian ini adalah untuk mengetahui kandungan nutrisi (proksimat) tepung teripang pasir terhadap penggunaan bahan pengolah yang berbeda dan mengetahui aktivitas antioksidannya. Konsentasi penggunaan umbi gadung (Discorea hispidia Dennst), NaHCO3 (natrium bikarbonat), dan daun papaya adalah sebanyak 500 g. Hasil penelitian ini diperoleh kandungan nutrisiÂ tertinggi terdapat pada P3 dengan nilai 5,83% kadar air, 27,24% kadar abu, 25,50% kadar protein, 7,13% kadar lemak, dan 34,13% kadar karbohidrat. Uji aktivitas antioksidan tepung teripang terdapat nilai IC50 berkisar antara 921,29 ppm â€“ 1192,00 ppm, nilai IC50 terendah terdapat pada perlakuan P1 dengan memiliki nilai 921,29 ppm.Kata kunci: Antioksidan, sifat kimia, teripang pasir (Holothuria scabra), tepung teripang.

ISOLASI DAN KARAKTERISASI MICROCRYSTALLINE CELLULOSE (MCC) DARI LIMBAH PADAT TAPIOKA (ONGGOK) Saenuddin, Nur Muhammad Abdillah; ansharullah, ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aims to determine the optimum HCl concentration on physicochemical characteristics of Microcrystalline Cellulose (MCC) from tapioca solid waste (onggok). The treatment of various concentrations of HCl used for MCC hydrolysis consists of 4 concentrations namely 2N, 2.5N, 3N and 3.5N. The hydrolysis results of each treatment were further analyzed by rendement analysis, identification of cellulose microcrystalline, Determination of α-cellulose content, water solubility, physical examination, pH test, water content and ash content.The results showed that the higher the HCl concentration, the lower the yield, the alpha cellulose content showed that the lower the HCl concentration, the higher the alpha cellulose level, the analysis of solubility in water and ash content showed results that did not meet MCC requirements, while identification of microcrystalline cellulose, examination physically, pH test and moisture content meet MCC requirements.Keywords:Microcrystalline cellulose (MCC), onggok, HClABSTRAKPenelitian ini bertujuan untuk mengetahui konsentrasi HCl yang optimum terhadapkarakteristik fisikokimiaMicrocrystalline Cellulose(MCC) dari limbah padat tapioka (onggok). Perlakuan berbagai konsentrasi HCl yang digunakan untuk hidrolisisMCC terdiri dari 4konsentrasi yaitu 2N, 2,5N, 3N dan 3,5N. Hasil hidrolisisdari setiap perlakuan tersebut, dianalisis lebih lanjut dengan analisis rendemen, identifikasi mikrokristalin selulosa, Penentuankadar α-selulosa, kelarutan dalam air, pemeriksaan fisik, uji pH , kadar air dan kadar abu.Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi HCl maka rendemen semakin menurun, sedangkan kadar alfa selulosa menunjukkan semakin rendah konsentrasi HCl maka semakin tinggi kadar alfa selulosa, analisis kelarutan dalam air dan kadar abu menunjukkan hasil yang tidak memenuhi persyaratan MCC, sedangkan identifikasi mikrokristalin selulosa, pemeriksaan fisik, uji pH dan kadar air memenuhi persyaratan MCC.Kata kunci:Microcrystalline cellulose (MCC), onggok, HCl

PENGARUH PENAMBAHAN 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 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of red spinach processing on organoleptic assessment, nutritional value, and antioxidant activity. This study used a completely randomized design (CRD) consisting of 4 treatments with variations in the addition of red spinach and sago flour. The results showed that the processing of red spinach had a very significant effect on the organoleptic aroma and had a significant effect on the organoleptic taste in samples W1 and W4. rather like) and 3.39 (rather like). The water, ash, fat, protein, carbohydrate and IC50 content of brownies samples were 24.30%, 0.90%, 32.89%, 10.56%, 33.88% and 552.30 ppm, respectively. Sago starch-based red spinach brownies products have not met with SNI standards for fat and protein content of brownie products.Keywords : Brownies, red spinach, sago flourABSTRAKPenelitian 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 dengan variasi penambahan bayam merah dan tepung sagu. Hasil penelitian menunjukkan bahwa perlakuan pengolahan bayam merah berpengaruh sangat nyata terhadap organoleptik aroma dan berpengaruh nyata terhadap organoleptik rasa pada sampel W1 dan W4 diperoleh nilai untuk aroma, rasa, warna dan tekstur berturut-turut 4.13 (suka), 3.93 (suka), 3.48 (agak suka) dan 3.39 (agak suka). Kadar air, abu, lemak, protein, karbohidrat dan IC50 sampel brownies berturut-turut sebesar 24.30%, 0.90%, 32.89%, 10.56%, 33.88% dan 552.30 ppm. 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

FORMULASI SARI KEDELAI (Glycine Max L) DENGAN PENAMBAHAN BUAH KERSEN (Muntingia Calabura L.) SEBAGAI MINUMAN FUNGSIONAL KAYA PROTEIN DAN KONTRIBUSINYA TERHADAP ANGKA KECUKUPAN GIZI (AKG) HARIAN PADA REMAJA PUTRI Rosniatin, Rosniatin; ansharullah, Ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): 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 soy milk formulation with the addition of Muntingia fruit on organoleptic, protein content, antioxidant activity, and the contribution to the recommended dietary allowances (RDA) for female adolescents. This study used a completely randomized design (CRD) with six treatments of Muntinigia fruit addition, which were S0 (Control), S1 (10%), S2 (20%), S3 (30%), S4 (40%), and S5 (50%). The research data were analyzed using Analysis of Variance, then samples with significant results further tested using Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The results show that the addition of Muntingia fruit to soy milk had a very significant effect on the organoleptic characteristics of the color and aroma as well as a significant effect on the taste. The S4 treatment (40%) was the most preferred treatment with preference rating scores of color, aroma, and taste 3.66 (like), 3.79 (like), and 3.76 (like), respectively. Meanwhile, the respective descriptive rating scores for color, aroma, and texture were 5.13 (very brown), 4.07 (distinctive smell of Muntingia fruit), and 4.11 (thick). The selected sample of soy milk with the addition of Muntingia fruit had a protein content of 5.776 g and antioxidant activity of IC50 221.99 ppm. The protein RDA in treatment S0 and S4 were 27.08 and 19.85, respectively. Consumption of 200 ml soy milk added Muntingia can help meet the daily protein needs of female adolescents. The soy milk with the addition of Muntingia fruit met the national standards for protein content. Keywords: soy milk,Muntingia fruit, protein, RDA, female adolescents.ABSTRAKTujuan penelitian ini yaitu untuk menentukan pengaruh formulasi sari kedelai dengan penambahan buah kersen terhadap organoleptik, kadar protein, aktivitas antioksidan dan kontribusi dari Angka Kecukupan Gizi (AKG) protein harian pada remaja putri. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 6 perlakuan penambahan sari buah kersen S0 (Kontrol), S1(10 %), S2 (20%), S3 (30%), S4 (40%) dan S5 (50%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis Of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95 % (α=0.05). Hasil penelitian menunjukkan bahwa penambahan buah kersen pada sari kedelai berpengaruh sangat nyata terhadap karakteristik organoleptik warna dan aroma sedangkan untuk karakteristik organoleptik rasa berpengaruh nyata. Perlakuan S4 (40%) merupakan perlakuan yang paling disukai dengan skor penilaian kesukaan warna sebesar 3.66 (suka),aroma 3.79 (suka), rasa 3.76 (suka), sedangkan untuk penilaian skala deskriptif yang disukai panelis untuk warna 5.13 (sangat cokelat), aroma 4.07 (berbau khas buah kersen),tekstur 4.11 (kental). Sari kedelai dengan penambahan buah kersen terpilih memiliki kadar protein 5,776 g dan aktivitas antioksidan IC50 221,99 ppm. Kontribusi Angka Kecukupan Gizi (AKG) Protein Pada Produk sari kedelai dengan penambahan buah kersen pada perlakuan S0 (27.08), sedangkan pada perlakuan S4 (19.85). Dengan mengkonsumsi produk sari kedelai dengan penambahan buah kersen sebanyak 200 ml/hari dapat membantu memenuhi kebutuhan protein harian pada remaja putri. Berdasarkan SNI, bahwa produk sari kedelai dengan penambahan buah kersen sudah memenuhi standar untuk kandungan protein.Kata kunci: sari kedelai, buah kersen,protein,AKG,remaja putri.

APLIKASI EDIBLE COATING DARI KARAGENAN DENGAN PENAMBAHAN XANTHAN GUM TERHADAP PERUBAHAN MUTU PISANG MULI (Musa acuminata) SELAMA PENYIMPANAN Tambunan, Kartini; ansharullah, ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 5, No 3 (2020): 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 edible coating made from carrageenan with the addition of xanthan gum on shelf life and weight loss of cavendish bananas during storage. This study used a Complete Randomized Design (CRD) consisting of six treatments for the addition of xanthan gum, namely XG1 (0%), XG2 (0.6%), XG3 (0.8%), XG4 (1%), XG5 (1.2%) and XG6 (1.4%) with three replications. The fruit was stored for ten days and observed at days 2, 4, 6, 8, and 10. Data were analyzed using analysis of variants and continued with Duncan’s multiple range test (DMRT) at a 95% confidence level if the observed variable was significant. Results show that on the treatments of XG1, XG2, and XG3 the damage to the fruit was seen on the 8th day. Meanwhile, the XG4 treatment showed no damage until the 10th day, while the XG5 and XG6 treatments show the damage on the 9th day. The control fruit show damage on the 6th day. The xanthan gum addition had a significant effect on preventing the weight loss of the cavendish banana. The results show that the XG4 treatment had the lowest weight loss from the second day to the tenth day while the highest weight loss was obtained by the control.Keywords: Edible Coating, carrageenan, cavendish banana, xanthan gumABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh edible coating dari karagenan dengan penambahan xanthan gum terhadap masa simpan, dan susut bobot pada pisang muli selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari enam perlakuan penambahan xanthan gum yaitu XG1 (0%), XG2 (0,6%), XG3 (0,8%), XG4 (1%), XG5 (1,2%) dan XG6 (1,4%) dengan tiga kali ulangan, buah disimpan selama sepuluh hari dengan waktu pengamatan pada hari ke- 2, 4, 6, 8, dan 10. Data dianalisis dengan menggunakan analisis ragam (Analysis of Varians) dan hasil berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji (Duncan Multiple Range Test) DMRT pada taraf kepercayaan 95%. Hasil Penelitian menunjukkan pada perlakuan XG1, XG2, dan XG3 kerusakan pisang muli terlihat pada hari ke-8, perlakuan XG4 hingga hari ke-10 tanda kerusakan belum nampak terlihat, perlakuan XG5 dan XG6 kerusakan diduga pada hari ke-9, sedangkan untuk kontrol kerusakan buah pisang nampak pada hari ke-6. Berdasarkan analisis ragam pengaruh penambahan xanthan gum pada susut bobot pisang muli berpengaruh nyata dan susut bobot terendah dari hari kedua hingga hari kesepuluh pada perlakuan XG4 sedangkan susut bobot tertingi terdapat pada perlakuan kontrol.Kata kunci: Edible Coating, karagenan, pisang muli, xanthan gum

PENGARUH SUBSTITUSI TEPUNG UWI UNGU (Diescoreao Alata) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN ANTIOKSIDAN COOKIES Irianto, Fitri Amelia; ansharullah, ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to determine and study the effect of substitution of purple yam flour on the organoleptic value, nutrition and antioxidant activity of cookies. This study used a completely randomized design (CRD) with the substitution of purple yam flour (TT = wheat flour) and (TUW = purple yam flour) on the characteristics of cookies with variation addition of purple yam, namely U1 (100: 0), U2 (90:10), U3 (70:30), U4 (50:50), U5 (30:70). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05) and the T test (T-Test) at the significant level of 0.05. The results showed that the organoleptic values of the parameters of color, aroma had very significant effect and organoleptic parameters of taste and texture had no significant effect on cookies products. Based on the organoleptic assessment, the selected treatment (U1) was obtained with an average score of color, aroma, taste, and texture i.e 3.43 (rather like), 3.67 (like), 3.47 (rather like) and 3.57 (like), respectively. The water, ash, fat, protein, carbohydrate and fiber content of sample U1 were 3.11, 2.47%, 17.23%, 12.32%, 64.87%, and 2.79%. The IC50 value of U1 sample was very weak category approximately 505.13 ppm.Keywords: Purple yam, organoleptic, nutritional value, antioxidant activity, cookies.ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui dan mempelajari pengaruh subtitusi tepung uwi ungu terhadap nilai organoleptik, gizi dan aktivitas antioksidan pada cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan subtitusi tepung uwi ungu (TT= tepung terigu) dan (TUW = tepung uwi ungu) terhadap karakteristik cookies dengan variasi penambahan tepung uwi yang berbeda yaitu, TT:TUW ; U1(100:0), U2(90:10), U3(70:30), U4(50:50), U5(30:70). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05) dan uji T (T-Test) pada taraf signifikan 0.05. Hasil penelitian menunjukkan bahwa nilai organoleptik parameter warna, aroma berpengaruh sangat nyata dan organoleptik parameter rasa serta tekstur berpengaruh tidak nyata pada produk cookies. Berdasarkan penilaian organoleptik diperoleh perlakuan terpilih (U1) dengan skor rerata warna, aroma, rasa dan tekstur berturut-turut 3.43 (agak suka), 3.67 (suka), 3.47 (agak suka) dan 3.57 (suka). Kadar air, abu, lemak, protein, karbohidrat dan serat pada sampel U1 yaitu 3.11, 2.47 %, 17.23 %, 12.32 %, dan 64.87 %, dan 2.79 %. Nilai IC50 sampel U1 yaitu 505.13 ppm dengan kategori sangat lemah.Kata kunci: Uwi ungu, organoleptik, nilai gizi, aktivitas antioksidan, cookies.

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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