PENGOLAHAN PENYEDAP RASA NON MSG DARI KANDANGU MBUKU (Ocimum tenuiflorum L.) DAN PENGARUHNYA TERHADAP ORGANOLEPTIK SERTA PROFIL PROKSIMAT PRODUK: Processing Non Msg Flavor Enhancer From Kandangu Mbuku (Ocimumtenuiflorum L) And Its Effects On Organoleptic Properties and Proximate Profile Of Products

Apriningsi Wunga (Sumba Timur)
Yessy Tamu Ina (Program Studi Peternakan, Fakultas Sains dan Teknologi, Universitas Kristen Wira Wacana Sumba Jl. R. Suprapto No. 35, Prailiu, Kecamatan Kambera, Kabupaten Sumba Timur, NTT)

JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)

ABSTRACT This study aimed to evaluate the processing of non-MSG flavoring by utilizing kandangu mbuku (Ocimum tenuiflorum L.) and to determine its effect on the organoleptic properties and total proximate profile of the product. The study was conducted in the Integrated Laboratory of Wira Wacana Christian University, Sumba. This study used a Completely Randomized Design (CRD) with 4 treatments and 5 replications, namely: P0 (0%), P1 (20%), P2 (25%), P3 (30%) so that there were 20 sample units. The variables observed were pH, water content, organoleptic (color, taste, texture, and preference) and total proximate profile. Data were analyzed using the ANOVA test at the 5% level and continued with Duncan's Multiple Range Test if there were significant differences. Organoleptic data were analyzed using the Kruskal-Wallis test and continued with the Mann-Whitney test. The study showed that using kandangu mbuku flour at 30% improved organoleptic properties, including color, flavor, texture, liking, and the total proximate profile of flavoring. This provided practical advice for home industries.