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All Journal Enrichment: Journal of Multidisciplinary Research and Development Jurnal Sains dan Teknologi Pangan
Retnani Rahmiati
Universitas Dr. Soetomo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Engineering Health Professions Social Sciences

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ANALISIS KARAKTERISTIK SENSORIK DAN NUTRISI SNACK BAR BERBASIS TEPUNG KEDELAI, TEPUNG UBI UNGU, DAN MULTIGRAIN Nazhifah Fairuzsyawal; Yuyun Yuniati; Retnani Rahmiati; Rachma Nur Devianti
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 2 (2025): 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: 10.63071/fpb8fn12

Abstract

Tepung ubi ungu mengandung 84,4% karbohidrat dan memiliki rasa yang manis, namun tepung ubi ungu memiliki kandungan protein dan lemak yang rendah sehingga perlu dikombinsikan dengan dengan bahan kaya protein seperti multigrain. penambahan protein dilakukan dengan meningkatkan konsentrasi multigrain yang terdiri dari kacang merah, kacang hijau, kacang tanah, dan oat. Penelitian ini bertujuan untuk mengetahui variasi konsentrasi tepung kedelai, tepung ubi, dan multigrain terhadap kadar karbohidrat, protein, serat, serta uji organoleptik terbaik pada snack bar. Metode penelitian yang digunakan adalah eksperimen laboratorium dengan rancangan acak lengkap (RAL) dan variasi substitusi tepung kedelai : tepung ubi ungu : serta multigrain dengan formulasi A1(100%:0%:0%), A2(75%:12,5%:12,5%), A3(50%:25%:25%), A4(25%:37,5%:37,5%), A5(0%:50%:50%). Data dianalisis dengan ANOVA dan data non-parametrik dianalisis dengan Kruskal Wallis. Hasil penelitian menunjukan snack bar dengan perlakuan A4 paling disukai panelis dengan hasil kadar karbohidrat 56,14g, kadar protein 19,71g, kadar serat 3,56g dan berdasarkan SNI 01-4216-1996 kadar karbohidrat dan protein memenuhi SNI, sedangkan kadar serat belum memnuhi SNI. Kesimpulan dari penelitian ini adalah semakin banyak penambahan subtitusi tepung ubi ungu dan multigrain maka kadar karbohidrat, protein dan serat akan semakin tinggi.
Administration of Different Doses of Basil Leaf Extract (Ocimum Sp.) as a Preventive Measure Against Disease in the Survival of 7-Day-Old Pearl Catfish (Clarias Gariepinus) Seeds Floranda Rahmadheny Gandesha; Didik Budiyanto; Sumaryam; Retnani Rahmiati; Kejora Handarini
Enrichment: Journal of Multidisciplinary Research and Development Vol. 3 No. 12 (2026): Enrichment: Journal of Multidisciplinary Research and Development
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/enrichment.v3i12.638

Abstract

This study aims to determine the ability of basil leaf extract as a disease prevention measure in pearl catfish seeds aged 7 days. The research was conducted using experimental methods. The experimental design used was a Completely Randomized Design (CRD) with one factor, namely the difference in the dose of basil leaf extract, which consisted of six treatments with four replicates. The treatment tested was the difference in the dosage of basil leaf extract, namely treatment A (0 mL), B (20 mL), C (30 mL), D (40 mL), E (50 mL), and F (60 mL), in 3 L of rearing water. The data were analyzed using ANOVA. The test animals used were pearl catfish (Clarias gariepinus) aged 7 days that were indicated to be sick. The results of the study showed that the administration of basil leaf extract had a significant effect as a disease prevention measure on the survival of pearl catfish seeds aged 7 days, with the highest survival rate reaching 82.5%. The optimal dose of basil leaf extract as a disease prevention measure was the administration of 30 mL/3 L of basil leaf extract (Treatment C). Water quality data were still supportive of the growth of catfish seeds, with pH values ranging from 6.08–7.08, dissolved oxygen ranging from 3.07–4.00 mg/L, and a temperature of around 27.7 °C, which is still within the water quality standard for fish rearing, except for ammonia levels ranging from 0.13–0.44 mg/L, which exceed the optimum water quality standard.
Co-Authors Didik Budiyanto Floranda Rahmadheny Gandesha Kejora Handarini Nazhifah Fairuzsyawal Rachma Nur Devianti Sumaryam Yuyun Yuniati