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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 SUHU PASTEURISASI DAN DAYA PENYINARAN ULTRAVIOLET TERHADAP ORGANOLEPTIK DAN TOTAL MIKROBA AIR TEBU (Saccharum Officinarum L.) Lestari, Wa Ode Mazwin; Tamrin, Tamrin; Ansharullah, Ansharullah
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 aim of this research was to study the effect of the interaction between pasteurization temperature and ultraviolet light irradiation on the organoleptic and total microbial assessment of sugarcane juice. This study used a randomized block design (RBD), with the factorial design of two factors and three replications. The first factor was ultraviolet irradiation which consisted of three levels, U0 (without UV irradiation), U1 (15 minutes), and U2 (25 minutes) while the second factor was the pasteurization temperature consisting of three levels, P0 (without pasteurization), P1 (80ᴼC temperature), and P2 (90 ᴼC) using 40 watts of UV light. The observation variables were total microbial analysis, pH value, viscosity analysis, and organoleptic test (color, aroma, and taste). The data were analyzed using Analysis of Variance. Organoleptic assessment results that had a significant effect on the observed variables then further analyzed by Duncan's Multiple Range Test (DMRT) at the 95% level of confidence (α = 0.05). The results show that the most preferred product of sugarcane juice by panelists was the one with 25 minutes ultraviolet irradiation and 80ᴼC pasteurization temperature and showed with an average score of 3.59 (like). The physicochemical test results of the selected sugarcane juice sample had total microbes, pH values, and viscosities of 7.67x103, 3.95, and 1.53, respectively. Meanwhile, the total microbial values obtained in the control treatment were 1.14x104 CFU/ml while the selected treatment had 7.67x103 CFU/ml. However, this value did not meet the national standard of 1x102 CFU/ml.Keyword: Pasteurization, ultraviolet, sugar cane juice.ABSTRAKPenelitian bertujuan untuk mempelajari pengaruh interaksi suhu pasteurisasi dan daya penyinaran sinar ultraviolet terhadap penilaian organoleptik dan total mikroba air tebu. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), yang disusun secara faktorial dengan 2 faktor dan 3 ulangan. Faktor pertama yang terdiri dari 3 taraf yaitu U0 (tanpa penyinaran UV), U1 (15 menit), U2 (25 menit) dan faktor kedua adalah suhu pasteurisasi terdiri dari 3 taraf yaitu P0 (tanpa pasteurisasi), P1 (suhu 80ᴼC) dan P2 (suhu 90ᴼC) dengan menggunakan sinar UV 40 watt. Variabel pengamatan yaitu analisis total mikroba, nilai pH, analisis viskositas dan uji organoleptik (warna, aroma dan rasa). Analisis data menggunakan sidik ragam (Analysis of Varian). Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kpercayaan 95% (α=0,05). Hasil penelitian menghasilkan kesimpulan produk air tebu pada wadah botol kaca dengan perlakuan suhu pasteurisasi dan penyinaran ultraviolet menunjukkan panelis lebih menyukai produk yang telah melalui proses penyinaran ultraviolet selama 25 menit dengan suhu pasteurisasi 80ᴼC dengan skor rata-rata 3,59 (suka). Hasil uji fisikokimia produk air tebu dengan wadah botol kaca pada perlakuan terpilih, memiliki total mikroba, nilai pH, dan viskositas berturut-turut 7,67x103, 3,95 dan 1,53., sedangkan nilai total mikroba diperoleh pada perlakuan kontrol 1,14x104 CFU/ml sedangkan pada perlakuan terpilih sebesar 7,67x103 CFU/ml, namun nilai ini belum memenuhi standar SNI yaitu sebesar 1x102 CFU/ml.Kata kunci: Pasteurisasi, ultraviolet, air tebu

PENGARUH PENYIMPANAN PADA SUHU RENDAH TERHADAP KANDUNGAN PROTEIN DAN SIFAT ORGANOLEPTIK TAHU Amelda, Amelda; 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

ABSTRACTThe purpose of this research was to study the effect of suweg and sea lettuce flours formulation on the organoleptic assessment, physical characteristics, proximate values, and antioxidant activity of control and selected wet noodles. This study used a completely randomized design (CRD) using the formulations of suweg flour and sea lettuce flour (96:4), (94:6), (92:8), and (90:10). The data from the organoleptic assessment and the physical characteristics of the noodles were statistically analyzed using the Analysis of Variance (ANOVA). The results with significant effect then continued with the Duncan's Multiple Range Test (DMRT) at 95% confidence level (α = 0.05). Meanwhile, the analysis of the differences between selected and control noodles used the T-Test. The results show that the formulation of suweg flour and sea lettuce flour had a very significant effect on organoleptic color, aroma, texture, elasticity, and overall as well as water absorption, swelling power, cooking time, and cooking loss. The selected noodles based on the organoleptic and physical characteristics was the A1 formulation (96% suweg flour and 4% sea lettuce flour) with organoleptic assessment scores of color, aroma, texture, elasticity, and overall reached 3.63 (light brown), 2.83 (slightly aromatic sea lettuce), 3.50 (somewhat chewy), 3.66 (not easily broken), and 3.43 (slightly like), respectively. Meanwhile, the assessment of physical characteristics shows that the product had 99.25% water absorption, 13.81% swelling power, 90.00 seconds cooking time, and 41.60% cooking loss. The proximate values of selected noodles include 39.47% (wb) of water content, 2.89% (db) ash, 9.90% (db) protein, and 23.66% (db) crude fiber. Selected noodles with a concentration of 500 ppm have a free radical barrier percentage of 61.95%. The results show that the wet noodle products were less accepted (preferred) by the panelists but they met the standards, except for the moisture content.Keywords: wet noodles, suweg flour, sea lettuce flour.ABSTRAKTujuan penelitian ini adalah untuk mempelajari pengaruh formulasi tepung suweg dan tepung selada laut terhadap karakteristik organoleptik dan fisik mie basah serta nilai proksimat dan aktivitas antioksidan mie kontrol dan terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi tepung suweg dan tepung selada laut (96:4), (94:6), (92:8), (90:10). Data hasil penilaian organoleptik dan karakteristik fisik mie dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Penilaian organoleptik dan sifat fisik mie yang berpengaruh dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Sedangkan untuk analisis perbedaan mie terpilih dan kontrol menggunakan uji t (T-Test). Hasil penelitian menunjukkan bahwa formulasi tepung suweg dan tepung selada laut berpengaruh sangat nyata terhadap organoleptik warna, aroma, tekstur, elastisitas, keseluruhan, serta daya serap air, daya pengembangan, waktu pemasakan dan cooking loss. Mie terpilih berdasarkan karakteristik organoleptik dan fisik terdapat pada formulasi A1 (96% tepung suweg dan 4% tepung selada laut) dengan skor penilaian organoleptik warna 3,63 (coklat muda), aroma 2,83 (agak beraroma selada laut), tekstur 3,50 (agak kenyal), elastisitas 3,66 (tidak mudah putus), keseluruhan 3,43 (agak suka) sedangkan penilaian karakteristik fisik daya serap air 99,25%, daya pengembangan 13,81%, waktu pemasakan 90,00 detik, cooking loss 41,60% dan nilai proksimat mie terpilih meliputi kadar air 39,47%bb, abu 2,89%bk, protein 9,90%bk, dan serat kasar 23,66%bk. Mie terpilih dengan konsentrasi 500 ppm memiliki persen hambatan radikal bebas sebesar 61,95%. Berdasarkan hasil penelitian produk mie basah kurang diterima (disukai) oleh panelis namun telah memenuhi standar SNI terkecuali kadar air.Kata kunci:mie basah, tepung suweg, tepung selada laut.

Pengaruh Penambahan Karagenan Terhadap Organoleptik, Sifat Kimia dan Aktivitas Antioksidan Selai Lembaran Berbahan Baku Ubi Jalar Ungu (Ipomoea batatas L.). Harsyam, Diah Islamyati; Ansharullah, Ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe aim of this research was to investigate the effect of addition of carrageenan on the quality of organoleptic, chemical properties, and antioxidant of slice jam from purple sweet potato. This research used the Complete Random Design (CRD) which consists of five types of carragean addition treatments namely K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) and K4 (1%). The result showed that the addition of carrageenan on purple sweet potato slice jam did not significantly effect on organoleptic characteristics such as aroma and taste, but had significantly effect on color, texture, and all of treatments. K3 sample had organoleptics of color, aroma, taste, texture and all of treatment i.e. 4.28 (like), 3.00 (slightly like), 4.41 (like), 4.34 (like) and 5.41 (very like). IC50 value of K0 sample dan K3 sample were 109.85 ppm and 67.56 ppm. The result showed that K3 sample had higher antioxidant activity than control.Keywords: Carrageenan, Purple sweet potato, Slice Jam.ABSTRAKPenelitian ini bertujuan untuk mengevaluasi pengaruh penambahan karagenan terhadap organoleptik, sifat kimia dan aktivitas antioksidan selai lembaran ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan karagenan K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) dan K4 (1%). Hasil penelitian menunjukkan bahwa penambahan karagenan pada selai lembaran ubi jalar ungu berpengaruh tidak nyata terhadap karakteristik organoleptik aroma dan rasa namun berpengaruh sangat nyata terhadap warna, tekstur dan keseluruhan perlakuan. K3 sampel memiliki nilai organoleptik warna, aroma, rasa, tekstur dan keseluruhan sebesar 4.28 (suka), 3.00 (agak suka), 4.41 (suka), 4.34 (suka) dan 5.41 (sangat suka). Kandungan proksimat sampel K3 memiliki nilai kadar air, abu dan serat kasar yaitu15.64%, abu 0.96%, dan serat kasar 14.93%. Nilai IC50 sampel K0 dan sampel K3 sebesar 109.85 ppm dan 67.56 ppm. Hasil menunjukkan perlakuan sampel K3 memiliki aktivitas antioksidan yang lebih tinggi.Kata kunci: Karagenan, Selai Lembaran, Ubi jalar ungu.

PENGARUH SUBSTITUSI TEPUNG DAUN KELOR (Moringa Oleifera) TERHADAP KUALITAS SENSORIK, KANDUNGAN ZAT BESI (Fe) DAN AKTIVITAS ANTIOKSIDAN ROTI TAWAR cengceng, cengceng; ansharullah, ansharullah; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (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 the substitution of Moringa leaf flour on bread making on sensory quality, iron content, and antioxidant activity of bread. This study used a completely randomized design (CRD) with 4 treatments, namely R0 control (100% wheat flour), R1 (96% wheat flour: 4% moringa leaf flour), R2 (92% wheat flour: 8% moringa leaf flour), R3 (88% wheat flour: 12% moringa leaf flour). Data were analyzed using Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The parameters observed were organoleptic assessments (color, aroma, texture, and taste) analysis of iron content and antioxidant activity. The R1 treatment with the composition of wheat flour (96%) and Moringa leaf flour (4%) was the preferred composition of the panelists with a score of color, aroma, texture and taste i.e. 3.75% (like), 3.57% (slightly like), 3.62% (like), and 3.64% (rather like), respectively. The white bread product (R3) had the highest iron content and antioxidant content, namely 4.91% and 35.006 μg / mL, respectively. Keywords: White Bread, wheat Flour, moringa Leaf Flour, iron, and antioxidant activity.ABSTRAKTujuan dari penelitian ini untuk mengetahui pengaruh substitusi tepung daun kelor pada pembuatan roti tawar terhadap kualitas sensorik, kandungan zat besi dan aktivitas antioksidan roti tawar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu R0 kontrol (tepung terigu 100%), R1 (tepung terigu 96%: tepung daun kelor 4%), R2 (tepung terigu 92%: tepung daun kelor 8%), R3 (tepung terigu 88%: tepung daun kelor 12%). Data dianalisis menggunakan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Parameter yang diamati adalah penilaian organoleptik (warna, aroma, tekstur, dan rasa) analisis kandungan zat besi dan aktivitas antioksidan. Perlakuan R1 dengan komposisi tepung terigu (96%) dan tepung daun kelor (4%) merupakan komposisi yang disukai panelis dengan skor warna, aroma, tekstur dan rasa berturut-turut 3.75% (suka), 3.57% (agak suka), 3.62% (suka), dan 3.64% (agak suka). Produk roti tawar (R3) memiliki kandungan zat besi & antioksidan tertinggi berturut-turut yaitu 4.91%, dan 35.006 μg/mL.Kata Kunci: Roti tawar, tepung terigu, tepung daun kelor, zat besi dan aktivitas antioksidan.

PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KADAR ZAT BESI BAYAM HIJAU (Amaranthus spp.) Rahman, Siti Ayu; ansharullah, ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of temperature and drying time on the iron levels in green spinach (Amaranthus spp.). This study used a two-factor of Completely Randomized Design (RAL): the drying temperature consisting of three levels (50ºC (S1), 60ºC (S2) and 70ºC (S3)) and the treatment of drying time which consists of three levels (5 hours (T1), 6 hours (T2), and 7 hours (T3)). The data analysis in this study was obtained from the results of organoleptic assessment and nutrient content. All the collected data were analyzed using analysis of variants and followed by Duncan Multiple Range Test (DMRT) at the 95% confidence level. The results of this study indicate that the effect of temperature and drying time gave no significant interaction effect on the results of organoleptic test including color, aroma, texture, and analysis of water, ash, and iron content. The selected treatment is based on the highest average value of iron (Fe) content with an average value of 0.179 mg / 100 g (S1T1). The selected result of organoleptic analysis including color, smells and texture were found in the SIT2 treatment; color (3.97) is very smooth, smells (3.67) smells of spinach, fine texture (3.67). Meanwhile, the selected test result of nutrient content analysis of water and ash content were found in S3T3 treatment with the value of water content (10.64%) and ash content (8.41%). The higher temperature and the longer of drying time reduced the moisture, ash, and iron content (Fe) produced. Keywords: Green spinach, temperature, duration of dryingABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pengeringan terhadap kadar zat besi bayam hijau (Amaranthus spp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor, yaitu: suhu (S) terdiri dari tiga taraf, 50ºC (S1), 60ºC (S2) dan 70ºC (S3), dan waktu (T) yang terdiri dari tiga taraf, 5 jam (T1), 6 jam (T2), dan 7 jam (T3). Analisis data dalam penelitian ini adalah penilaian organoleptik dan kandungan gizi. Data yang diperoleh dianalisis dengan menggunakan analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian ini menunjukan bahwa pengaruh suhu dan lama pengeringan memberikan pengaruh interaksi yang tidak nyata terhadap hasil uji organoleptik warna, aroma,tektur serta analisis kandungan kadar air, kadar abu, dan zat besi. Perlakuan terpilih berdasarkan rerata nilai paling tertinggi pada kandungan kadar zat besi (Fe) dengan nilai rerata 0.179 mg/100 g (S1T1). Hasil analisis organoleptik warna, aroma dan tekstur terpilih terdapat pada perlakuan SIT2 yaitu ; warna (3.97) sangat halus, aroma (3.67) berbau khas bayam, tekstur (3.67) halus. Sedangkan hasil uji analisis kandungan gizi kadar air, dan kadar abu perlakuan terpilih pada perlakuan S3T3 yaitu ; kadar air (10.64%) dan kadar abu (8.41%). Semakin tinggi suhu dan semakin lama waktu pengeringan maka akan semakin rendah kadar air, kadar abu dan zat besi (Fe) yang dikandung produk.

KARAKTERISTIK PATI GARUT (Maranta arundinaceae L.) TERMODIFIKASI ANNEALING DAN APLIKASINYA SEBAGAI SUMBER PATI RESISTEN TIPE III PADA COOKIES Sari, Lilis Ratna; 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

ABSTRACTThe purpose of this study was to determine the effect of temperature and annealing time (ANN) on the physical and functional properties of arrowroot starch and its application as a source of type III resistant starch in healthy cookies. This study used a Factorial Completely Randomized Design (RALF) with two factors: the first factor was annealing temperature (55 °C and 65 °C) and the second factor was annealing time (8 hours, 16 hours, and 24 hours). The observation variables consisted of the analysis of resistant starch with swelling power and solubility. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at 95% confidence level. Meanwhile, the comparison analysis of control cookies and arrowroot was done using the T-Test. The results show that temperature and annealing time had a significant effect on resistant starch, swelling power, and solubility. The selected treatment based on resistant starch content was the sample treated with 65 °C temperature and 16 hours annealing time with resistant starch content, swelling power, and solubility reached 9.33%, 14.90 (g/g,) and 26.07%, respectively. The results of the organoleptic assessment of modified arrowroot cookies show that the panelists' assessment was not different from the control cookies. The organoleptic assessment of modified arrowroot starch cookies, which included color, aroma, texture, taste, and overall scores reached 4.20 (like), 4.13 (like), 4.33 (crispy), 4.16 (like), and 4.43 (like), respectively. Meanwhile, the proximate analysis of the selected ANN-modified arrowroot starch cookies included moisture, ash, protein, fat, and carbohydrate contents that reached 2.06 (% wb), 1.43 (% db), 7.71 (% db), 18.58 (% db), and 72.26 (% db). The results show that cookies made from annealing modified arrowroot starch met the national standard.Keyword : annealing, arrowroot starch, cookies, resistant starchABSTRAKTujuan penelitian ini adalah untuk menentukan pengaruh suhu dan lama annealing (ANN) terhadap sifat fisik dan fungsional pati garut dan aplikasinya sebagai sumber pati resisten tipe III pada cookies sehat. Penelitian ini menggunakan Rancangan Acak Lengkap Pola Faktorial (RALF) dengan dua faktor yaitu faktor pertama suhu annealing (55°C dan 65°C) dan faktor kedua lama annealing (8 jam, 16 jam dan 24 jam). Variabel pengamatan terdiri dari analisis pati resisten dengan swelling power dan kelarutan. Data dianalisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% sedangkan untuk analisis perbandingan cookies kontrol dan garut menggunakan uji t (T-Tests). Hasil penelitian menunjukkan bahwa perlakuan suhu dan lama annealing berpengaruh nyata terhadap pati resisten, swelling power dan solubility. Perlakuan terpilih berdasarkan kadar pati resisten terdapat pada perlakuan suhu 65°C dan lama annealing 16 jam dengan kadar pati resisten, swelling power dan solubility meliputi 9.33%, 14.90(g/g) dan 26.07%. Hasil penilaian organoleptik cookies garut termodifikasi menunjukkan penilaian panelis tidak berbeda dengan cookies kontrol. Penilaian oranoleptik cookies pati garut termodifikasi meliputi warna, aroma,tekstur, rasa dan over all meliputi 4.20 (suka), 4.13 (suka), 4.33 (renyah), 4.16 (suka) dan 4.43 (suka). Sedangkan analisis proksimat cookies pati garut termodifikasi ANN terpilih meliputi kadar air, abu, protein, lemak dan karbohidrat ialah 2,06 (%bb), 1,43(%bk), 7,71(%bk), 18,58 (%bk) dan 72,26 (%bk). Berdasarkan SNI cookies pati garut yang dibuat dari pati garut termodifikasi annealing telah memenuhi SNI.Kata kunci: annealing, cookies, pati garut, pati resisten

FORMULASI DAN KAJIAN ORGANOLEPTIK TEPUNG PISANG KEPOK (Musa Paradisiaca L.) DAN KACANG HIJAu (Vigna Radiata) DALAM PEMBUATAN SNACK BAR GLUTEN-FREE SEBAGAI CAMILAN SEHAT Amirudin, Adinda Oktavia; Ansharullah, Ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (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 fiber content of the snack bar from banana kapok flour and mung beans on the organoleptic characteristics and nutritional value at the snack bar. This study used a completely randomized design (CRD) consisting of 5 types of treatment for the addition of mung beans namely D0 (100 g: 0 g), D1 (90 g: 10 g), D2 (80 g: 20). g), D3 (70 g: 30 g) and D4 (60 g: 40 g) with 3 replications. Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The test method used was organoleptic including (color, aroma, hedonic texture, descriptive texture and taste) and proximate tests including (moisture content, ash content, carbohydrate content, protein content, fat content and crude fiber content). The results showed that the snack bar formulation with the formulation of kepok banana flour and mung beans had a very significantly effect on color, aroma, hedonic texture, taste, and overall but had no significant effect on the descriptive texture. The selected treatment in making of snack bars was D3 treatment (formulation of 70 g of Kepok banana flour: 30 g of green beans) with an average color of 3.93 (like), aroma of 3.70 (like), taste of 3.67 (like) and texture of 3 , 63 (liked). While the proximate value of the selected sample had moisture content, ash content, fat content, protein content and carbohydrate content i.e 32.02%, 1.38%, 20.65%, 13.20%, and 32.83%, respectively. Keywords: snack bar, kepok banana flour, mung beans ABSTRAK Penelitian ini bertujuan untuk mengetahui kandungan serat pada snack bar dari tepung pisang kepok dan kacang hijau terhadap karakteristik organoleptik dan nilai proksimat pada snack bar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan kacang hijau yaitu D0 (100 g : 0 g), D1 (90 g : 10 g), D2 (80 g : 20 g), D3 (70 g : 30 g) dan D4 ( 60 g : 40 g) dengan 3 kali ulangan. 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). Metode pengujian yang dilakukan yaitu organoleptik meliputi (warna, aroma, tekstur hedonik, tekstur deskriptif dan rasa) serta uji proksimat meliputi (kadar air, kadar abu, kadar karbohidrat, kadar protein, kadar lemak dan kadar serat kasar). Hasil penelitian menunjukkan bahwa formulasi snack bar dengan formulasi tepung pisang kepok dan kacang hijau berpengaruh sangat nyata terhadap warna, aroma, tekstur hedonik, rasa, dan overall namun tidak berpengaruh nyata pada tekstur deskriptif. Perlakuan terpilih dalam pembuatan snack bar yaitu perlakuan D3 (formulasi 70 g tepung pisang kepok : 30 g kacang hijau) dengan rerata warna 3,93 (suka), aroma 3,70 (suka), rasa 3,67 (suka) dan tekstur 3,63 (suka). Sedangkan nilai proksimat sampel terpilih memiliki kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat berturut-turut sebesar 32.02%, 1,38%, 20.65%, 13.20 %, dan 32.83%. Kata kunci: snack bar, tepung pisang kepok, kacang hijau

PENGARUH PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG METE (Anacardium ocicidentale L.) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK COOKIES BERBASIS SAGU (Metroxylon sp). Ainun, Poppy; 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

ABSTRACTThe purpose of this research was to study the effects of adding red bean flour and cashew nuts to the chemical characteristics and organoleptics of sago-based cookies that the panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashew nuts K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%). ), and K4 (30%: 20%). Data were analyzed using Analysis of Variances (ANOVA). The results showed that the treatment of addition of red bean flour and cashew nuts to sago-based cookies had a very significant effect on the organoleptic of aroma, taste, and texture while not significantly affecting the color of cookies. Treatment of K0 (control 100%), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%), and K4 (30%: 20%).%). Based on the organoleptic assessment of sago-based cookies which include color, aroma, taste and texture, the values for color were 3.56 (likes), aroma 3.87 (likes), flavor 3.70 (likes), texture 2.74 (rather like) and Proximate analysis includes water, ash, protein, fat, carbohydrate and crude fiber content with values of 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%. Based on the information obtained, the sago-based cookies product has not fulfilled INS but based on organoleptic assessment, it is acceptable (like) by panelists.Keywords : Cookies, sago, red bean flour, cashews.ABSTRAKThe purpose of this study was to study the effect of addition of red bean flour and cashews to the chemical and organoleptic characteristics of sago-based cookies which panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashews, namely K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25). %), and K4 (30%: 20%). Data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of red bean flour and cashews to sago-based cookies had a very significant effect on the organoleptic assessment of aroma, taste and texture, while it had no significant effect on the organoleptic assessment of the color of cookies. Organoleptic values of sago-based cookies have organoleptic values of color, aroma, taste and texture of 3.56 (like), 3.87 (like), 3.70 (like), 2.74 (slightly like), respectively. The content of water, ash, protein, fat, carbohydrate and crude fiber were 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%, respectively.Kata kunci: cookies, sagu, tepung kacang merah, kacang mete

PENGARUH SUBSTITUSI TEPUNG KULIT BUAH NAGA (Hylocereus polyrhizuz) TERHADAP AKTIVITAS ANTIOKSIDAN, KANDUNGAN GIZI DAN ORGANOLEPTIK BOLU KUKUS Rahayu, Rahayu; Karimuna, La; Ansharullah, Ansharullah
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 antioxidant activity, nutritional value, and organoleptic characteristics of steamed sponge cake made from dragon fruit peel flour and wheat flour. This study used a completely randomized design (CRD) to substitute dragon fruit peel flour in wheat flour consisting of four levels, namely T1 (100% wheat flour:0% dragon fruit peel flour), T2 (90% wheat flour:10% dragon fruit peel flour), T3 (80% wheat flour:20% dragon fruit peel flour), and T4 (70% wheat flour:30% dragon fruit peel flour). The observation variables in this study were organoleptic characteristics (color, aroma, taste, and texture), nutritional values (moisture, ash, fat, protein, and carbohydrate contents), and antioxidant activity tests. Organoleptic assessment results with a significant effect on the observed variables were then followed by Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The results show that the sample most preferred by panelists was T4 (70% wheat flour:30% dragon fruit peel flour) with assessment scores of color, aroma, texture, and taste reached 3.49 (slightly like), 3.05 (slightly like), 3.26. (slightly like), and 3.39 (slightly like). Meanwhile, the nutritional contents of the selected sample show that it had 41.81% water, 2.67% ash, 10.40% protein, 3.01% fat, and 42.60% carbohydrate. The analysis of the antioxidant activity of the selected sample shows the value of IC50 = 396,890. The substitution of the dragon fruit peel flour was favored and accepted by consumers. Moisture, protein, and carbohydrate contents were higher than the national standard. Meanwhile, the ash and fat contents met the national standard.Keywords: steamed sponge cakes, dragon fruit peel, dragon fruit peel flour, wheat flour.ABSTRAKTujuan penelitian ini adalah untuk mengetahui aktivitas antioksidan, nilai gizi dan karakteristik organoleptik kue bolu kukus dengan berbahan tepung kulit buah naga dan tepung terigu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) substitusi tepung kulit buah naga pada tepung terigu dengan terdiri 4 taraf yaitu T1 (100 % tepung terigu : 0 % tepung kulit buah naga), T2 (90 % tepung terigu : 10 % tepung kulit buah naga), T3 (80 % tepung terigu : 20 % tepung kulit buah naga), dan T4 (70 % tepung terigu : 30 % tepung kulit buah naga). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), nilai gizi meliputi (kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat) dan uji aktivitas antioksidan. Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α = 0,05). Hasil penelitian menunjukan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada substitusi tepung kulit buah naga 30% dengan penambahan tepung terigu 70% dengan skor penilaian terhadap warna 3,49 (agak suka), aroma 3,05 (agak suka), tekstur 3,26 (agak suka), rasa 3,39 (agak suka) dan kandungan gizi meliputi kadar air 41,81 %, kadar abu 2,67 %, kadar protein 10,40 %, kadar lemak 3,01 %, dan kadar karbohidrat 42,60 %. Hasil analisis aktivitas antioksidan pada perlakuan terpilih menghasilkan nilai IC50= 396.890. Kue bolu kukus substitusi tepung kulit buah naga disukai dan diterima oleh konsumen. Kadar air, kadar protein, dan kadar karbohidrat lebih tinggi dari batas maksimum SNI. Sedangkan kadar abu dan kadar lemak memenuhi standar SNI.Kata kunci:kue bolu kukus, kulit buah naga, tepung kulit buah naga, tepung terigu

PENGARUH PENAMBAHAN KARAGENAN TERHADAP KUALITAS ORGANOLEPTIK, SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN SELAI LEMBARAN BERBAHAN BAKU UBI JALAR UNGU (Ipomoea batatas L.). Harsyam, Diah Islamyati; ansharullah, ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

AbstractThis study aimed to determine the effect of the addition of carrageenan on organoleptic, chemical properties and antioxidant activity of purple sweet potato sheet jam. This study used a completely randomized design (CRD) which consisted of 5 types of carrageenan addition treatments, namely K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) and K4 (1%). The results showed that the addition of carrageenan to purple sweet potato sheet jam had no significant effect on the organoleptic characteristics of aroma and taste but had very significant effect on color and texture. The K3 treatment was the selected treatment with the organoleptic values of color, aroma, taste, texture and overall assessment of 4.28 (like), 3.00 (rather like), 4.41 (like), 4.34 (like) and 5.41 (very like). The K3 sample had moisture, ash, crude fiber content values of 15.64%, 0.96%, and 14.93%, respectively. The IC50 values of K0 and K3 samples were 109.85 ppm and 67.56 ppm. K3 samples had higher antioxidant activity than controls.Keywords: Carragenan, purple sweet potato, sheet jam.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan terhadap organoleptik, sifat kimia dan aktivitas antioksidan selai lembaran ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan karagenan yaitu, K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) dan K4 (1%). Hasil penelitian menunjukkan bahwa penambahan karagenan pada selai lembaran ubi jalar ungu berpengaruh tidak nyata terhadap karakteristik organoleptik aroma dan rasa namun berpengaruh sangat nyata terhadap warna, tekstur. Perlakuan K3 merupakan perlakuan terpilih dengan nilai organoleptic warna, aroma, rasa, tekstur dan penilain keseluruhan berturut-turut yaitu 4.28 (suka), 3.00 (agak suka), 4.41 (suka), 4.34 (suka) dan 5.41 (sangat suka). Sampel K3 memiliki nilai kadar air, abu, serat kasar berturut-turut sebesar 15.64%, 0.96%, dan 14.93%. Nilai IC50 pada perlakuan K0 dan K3 yaitu 109.85 ppm dan 67.56 ppm. Sampel K3 memiliki aktivotas antioksidan lebih tinggi dibandingkan kontrol.Kata kunci: Karagenan, Selai Lembaran, Ubi jalar ungu

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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