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All Journal JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Jurnal Sains dan Teknologi Pangan Jurnal Pepadu HIRONO : Jurnal Pengabdian Masyarakat WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Jurnal Sains dan Teknologi Pangan

Mariani L

Jurusan Ilmu Dan Teknologi Pangan Universitas Halu Oleo

Author-ID : 5810963

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Social Sciences Transportation Veterinary Other

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PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poiret) DAN TEPUNG WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BOLU KUKUS Sartika, Dewi; Ansharullah, Ansharullah; L, Mariani
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of purple sweet potato flour and carrot flour substitution on the organoleptic characteristics and nutritional value of steamed sponge cake. This study used a single factor completely randomized design (CRD), with five treatments, namely: P0 (100% wheat flour), P1: (Purple sweet potato flour 75%: 5% carrot flour: 20% wheat flour), P2: (Purple sweet potato flour 70%: 10% carrot flour: 20% wheat flour), P3 (65% purple sweet potato flour: 15% carrot flour: 20% wheat flour), and P4 (60% purple sweet potato flour: 20% carrot flour: 20% wheat flour). Data were analyzed using analysis of variance (ANOVA), followed by Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that the substitution of purple sweet potato flour and carrot flour on the steamed sponge cake had a very significant effect on the organoleptic improvement of color, aroma, texture, and taste. The selected treatment was the P1 treatment with average scores of color, aroma, texture, and taste reached 4.45% (very like), 4.12% (very like), 4.25% (very like), and 4.75% (very like). The P1 treatment contains 39.14% water, 1.15% ash, 28.55% fat, 3.58% protein, and 27.56% carbohydrate. Based on the steamed sponge cake quality standard of SNI 01-3840-1995, the P1 treatment (75% purple sweet potato flour, 5% carrot flour, and 20% wheat flour) met the national standard on water, ash, protein, fat, and carbohydrate contents. Keywords: purple sweet potato flour, carrot flour, flour and steamed sponge.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung ubi jalar ungu dan tepung wortel terhadap karakteristik organoleptik dan nilai gizi bolu kukus. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktor tunggal, dengan lima perlakuan yaitu: P0 (Tepung terigu 100%), P1 : (Tepung ubi jalar ungu 75% : tepung wortel 5% : tepung terigu 20%), P2 : (Tepung ub jalar ungu 70% : tepung wortel 10%: tepung terigu 20%), P3 : (Tepung ubi jalar ungu 65% : tepung wortel 15% : tepung terigu 20%), P4 : (Tepung ubi jalar ungu 60% : tepung wortel 20% : tepung terigu 20%). Analisis data menggunakan analysis of varian (ANOVA), dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar ungu dan tepung wortel pada bolu kukus berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, tekstur dan rasa. Perlakuan terpilih diperoleh dari perlakuan P1 dengan nilai kesukaan terhadap warna 4,45% (sangat suka), aroma 4,12% (sangat suka), tekstur 4,25% (sangat suka) dan rasa 4,75% (sangat suka). Perlakuan terbaik memiliki nilai karakteristik kimia yaitu kadar air 39,14%, kadar abu 1,15%, kadar lemak 28,55%, kadar protein 3,58% dan kadar karbohidrat 27,56 %. Berdasrkan standar mutu SNI 01-3840-1995 bolu kukus, bahwa produk bolu kukus perlakuan P1 (tepung ubi jalar ungu 75%, wortel 5 % dan tepung terigu 20%) telah memenuhi standar mutu SNI pada kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat.Kata Kunci: tepung ubi jalar ungu, tepung wortel, tepung terigu dan bolu kukus.

PENGARUH SUBSTITUSI TEPUNG SAGU HMT (HEAT MOISTURE TREATMEAT) PADA PEMBUATAN SIRUP KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK ORGANOLEPTIK, VISKOSITAS, DAN AKTIVITAS ANTIOKSIDAN Cerlyn, Cerlyn; Ansharullah, Ansharullah; L, Mariani
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of HMT (Heat Moisture Treatment) sago flour substitution in red dragon fruit (Hylocereus polyrhizus) peel syrup on its organoleptic characteristics, viscosity, and antioxidant activity. This study used a completely randomized design (CRD) consisting of four treatments, namely N0 (100% red dragon fruit peel syrup: 0% HMT sago), N1 (98% red dragon fruit peel syrup: 2% HMT sago), N2 (96 % red dragon fruit peel syrup: 4% HMT sago), and N3 (94% red dragon fruit peel syrup: 6% HMT sago). Data were analyzed using analysis of variance, followed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the most preferred product was the N2 treatment with average rating scores of color, aroma, and taste that reached 3.53 (like), 3.47 (slightly like), and 3.30 (slightly like), respectively. Meanwhile, the selected product also had a viscosity analysis value of 3458.86 cP, pH of 3.965, and an IC50 value of 268.759 ppm (weak antioxidant activity). The red dragon fruit peel syrup with HMT sago substitution had a purple color and red dragon fruit peel aroma. The organoleptic assessment shows that the product’s color was liked was by panelists, while its aroma and taste were slightly liked.Keywords: Syrup, red dragon fruit peel,HMT Sago Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung sagu HMT (Heat Moisture Treatmeat) pada pembuatan sirup kulit buah naga merah (Hylocereus polyrhizus) terhadap karakteristik organoleptik, viskositas, dan aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan yaitu N0 (100% sirup kulit buah naga merah : sagu HMT 0%), N1 (98% sirup kulit buah naga merah : sagu HMT 2%), N2 (96% sirup kulit buah naga merah : sagu HMT 4%), dan N3 (94% sirup kulit buah naga merah : sagu HMT 6%). Data dianalisis menggunakan sidik ragam (Analisys of Varian), dilanjutkan dengan uji Duncan,s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian perlakuan terbaik dengan rata-rata penilaian produk sirup pada warna sebesar 3,53 (suka), aroma 3,47(agak suka),dan rasa 3,30 (agak suka) serta diperoleh nilai analisis viskositas sebesar 3458,86 cP, pH sebesar 3,965, dan aktivitas antioksidan sirup kulit buah naga merah terpilih 6% dengan nilai IC50 268,759 ppm (lemah). Berdasarkan hasil analisis sirup kulit buah naga merah dengan substitusi sagu HMT dengan deskripsi warna ungu, beraroma kulit buah naga merah, memiliki penilaian organoleptik dapat diterima (suka) oleh panelis untuk kategori warna, sedangkan untuk aroma dan rasa dengan kategori agak suka.Kata kunci: Sirup, Kulit Buah Naga Merah,Tepung Sagu HMT

PENGARUH SUBSTITUSI TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN TEPUNG WORTEL (Daucus carota L) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BISKUIT Fatmasari, Fatmasari; Ansharullah, Ansharullah; L, Mariani
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of yellow sweet potato flour and carrot flour substitution on the organoleptic characteristics and nutritional value of biscuits. This study used a completely randomized design (CRD) with five treatments K0 (0% yellow sweet potato flour: 0% carrot flour: 100% wheat flour), K1 (75% yellow sweet potato flour: 5% carrot flour: 20% wheat flour ), K2 (70% yellow sweet potato flour: 10% carrot flour: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% carrot flour: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% carrot flour: 20% wheat flour). Data were analyzed using analysis of variances (ANOVA). The results show that the substitution treatment of yellow sweet potato flour and carrot flour had a very significant effect on the organoleptic improvement of color, aroma, and taste. The most preferred treatment was the K1 treatment with preference values of color, aroma, texture, and taste reached 4.12 (very like), 4.40 (very like), 3.95 (like), and 4.07 (very like), respectively. The selected treatment had 4.66% water, 2.16% ash, 15.91% fat, 5.44% protein, 71.83% carbohydrate, and 2.15 mg/g β- carotene. Based on the SNI 01-2973-1992 standard, the yellow sweet potato flour and carrot flour biscuit products met the quality standards on water, fat, and carbohydrate contents.Keywords: yellow sweet potato flour, carrot flour, wheat flour, biscuits.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung ubi jalar kuning dan tepung wortel terhadap karakteristik organoleptik dan nilai gizi biskuit. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan K0 (Tepung ubi jalar kuning 0% : tepung wortel 0% : Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : tepung wortel 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : tepung wortel 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : tepung wortel 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : tepung wortel 20% : tepung terigu 20%).. Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar kuning dan tepung wortel berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma dan rasa. Perlakuan terpilih diperoleh dari perlakuan K1 dengan nilai kesukaan terhadap warna sebesar 4,12 (sangat suka), aroma sebesar 4,40 (sangat suka), tekstur sebesar 3,95 (suka) dan rasa sebesar 4,07 (sangat suka). Perlakuan terpilih memiliki nilai kimia biskuit yaitu kadar air sebesar 4,66%, kadar abu sebesar 2,16%, kadar lemak sebesar 15,91%, kadar protein sebesar 5,44%, kadar karbohidrat sebesar 71,83% dan kadar β-karoten sebesar 2,15 mg/g. Berdasarkan standar mutu SNI 01-2973-1992 bahwa produk biskuit tepung ubi jalar kuning dan tepung wortel telah memenuhi standar mutu SNI pada kadar air, kadar lemak dan kadar karbohidrat.Kata kunci: tepung ubi jalar kuning, tepung wortel, tepung terigu, biskuit.

Co-Authors Ansharullah ansharullah Ariani, Wa Ode Rachmasari Baihaqi Baihaqi Cerlyn, Cerlyn DEWI SARTIKA Fatmasari Fatmasari Ika Rezvani Aprita Ilian Elvira Jurnal Pepadu Karunia Gina Mustika Mita Gebriella Inthe Muhammad Iqbal Kusumabaka Rianse Muhammad Syukri Sadimantara Restu Libriani RH Fitri Faradilla RH. Fitri Faradilla RH. Fitri Faradilla RH. Fitri Faradilla Rhenislawaty Rhenislawaty Rianse, Muhammad Iqbal Kusumabaka Sakir Sakir Sendri Putriyana Sri Agustina Sri Rejeki Sri Rejeki Supri Wibisono Suwarjoyowirayatno Suwarjoyowirayatno

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