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Jurnal Sains dan Teknologi Pangan

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Published by Universitas Halu Oleo

ISSN : - EISSN : 25276271 DOI : -

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

JURNAL SAINS DAN TEKNOLOGI PANGAN (JSTP) (e-ISSN: 2527-6271) merupakan "Open Acess Publications" yang diterbitkan oleh Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian Universitas Halu Oleo, dengan fokus dan ruang lingkup berupa: Teknologi Pengolahan pangan, bioteknologi pangan, keamanan pangan, mikrobiologi pangan, kimia pangan dan teknologi industri pangan.

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PENGARUH PENAMBAHAN NIB KAKAO TERHADAP KARAKTERISTIK FISIK, KIMIA, ORGANOLEPTIK SERTA AKTIVITAS ANTIOKSIDAN COKELAT BATANG Ramlan, Ramlan; tamrin, tamrin; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of addition of cacao nib to physical, chemical, organoleptic characteristics and antioxidant activity of chocolate bar. This study used a completely randomized design (CRD) with making chocolate bars 100% as P0 (control) = cocoa nib of 0%, P1 = cocoa nib of 4%, P2 = cocoa nib of 7%, P3 = cacao nib of 10% and P4 = cocoa nib of 13%. The results showed that the chosen treatment of chocolate bar products was P1 (4% cocoa nib) with an average preference for color, aroma, texture and taste were 4.40 (like), 3.90 (like), 4.37 (like) and 4.40 (like), respectively. The P1 chocolate sample had fat blooming after 1 week of storage at 30-33°C and a moisture content of 2.05%. However, P1 had higher levels of fat, protein and antioxidant activity than controls. Fat content, protein content and antioxidant activity of P1 were 46.56%, 19.17% and 18.69% respectively. The results of this study indicated the addition of cacao nib does not affect the quality of the chocolate bar. Keywords: Cocoa Nib, chocolate bar, organoleptic, antioxidant activity. ABSTRAK Penilitian ini bertujuan untuk mengetahui pengaruh penambahan nib kakao terhadap karakteristik fisik, kimia, organoleptik serta aktivitas antioksidan cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pembuatan cokelat batang 100% sebagai P0 (kontrol) = nib kakao 0%, P1 = nib kakao 4%, P2 = nib kakao 7%, P3 = nib kakao 10%, P4 = nib kakao 13%. Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terpilih produk cokelat batang yaitu P1 (nib kakao 4%) dengan rata-rata kesukaan terhadap warna, aroma, tekstur dan rasa sebesar 4.40 (suka), 3.90 (suka), 4.37 (suka) dan 4.40 (suka). Sampel P1 cokelat mengalami fat blooming setelah penyimpanan 1 minggu di suhu 30-330C dan kadar air sebesar 2.05%. Akan tetapi, P1 mengandung kadar lemak, protein, dan aktivitas antioksidan lebih tinggi dibandingkan kontrol. Kandungan lemak, protein, dan aktivitas antioksidan P1 berturut-turut adalah 46.56%, 19.17% dan 18.69%. Hasil penelitian ini menunjukkan bahwa nib kakao tidak mempengaruhi kualitas coklat batang. Kata kunci: Nib kakao, cokelat batang, organoleptik, aktivitas antioksidan.

KARAKTERISASI FISIK BUBUR BAYI INSTAN BERBAHAN DASAR TEPUNG BERAS MERAH (Oryza nivara) DAN TEPUNG IKAN TERI (Stolephorus sp.) rejeki, Sri; Libriani, Restu; takzim, faris
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the physical characteristics of instant baby porridge with formulations of red rice flour and anchovy flour based on the best organoleptic tests and compare them with commercial baby porridge. This study uses Analysis of Variants (ANOVA). If it has a significant effect on the observation variable, then it is followed by the Duncan's Mutiple Range Test (DMRT) test at the confidence level of 95% (α = 0.05). The results of this study indicated that bulk density, wettability and brewing tests are 0.54 g/mL, 39.33 seconds and 38 mL. Characteristics of instant baby porridge formulations of red rice flour and anchovy flour had higher density, wettability and brewing tests better than commercial baby porridge. Keywords: Red rice flour, anchovy flour, instant baby porridge. ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui karakteristik fisik bubur bayi instan dengan formulasi tepung beras merah dan tepung ikan teri berdasarkan uji organoleptik terbaik dan membandingkannya dengan bubur bayi komersial. Penelitian ini menggunakan analisis sidik ragam (Analysis of Varian) (ANOVA). Apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Mutiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05).Hasil penelitian ini menunjukkan bahwa densitas kamba, wettability dan uji seduh berturut-turut sebesar 0,54 g/ml, 39,33 detik dan 38 mL. Karakteristik bubur bayi instan formulasi tepung beras merah dan tepung ikan teri memiliki densitas kamba, wettability dan uji seduh lebih baik dari bubur bayi komersial. Kata kunci: Tepung beras merah, tepung ikan teri, bubur bayi instan

KAJIAN KUALITAS BAKSO NABATI FORMULASI JAMUR TIRAM (Pleurotus ostreatus) DENGAN PENAMBAHAN DAUN BAYAM (Amaranthus) DAN TEPUNG WIKAU MAOMBO SEBAGAI PRODUK PANGAN FUGSIONAL Ahmad, Siska; Wahyuni, Sri; rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The aim of this study was to determine the effect of oyster mushroom formulations with the addition of spinach leaves and Wikau maombo flour on the sensory assessment of vegetable meatball products. This study used a Completely Randomized Design (CRD) consisting of 5 types of treatments (the addition of oyster mushrooms, spinach leaves and wikau maombo flour) with formulations N1, N2, N3, N4, and N5 samples. In the organoleptic test the color parameters did not significantly affect the aroma and taste parameters and significantly affect on the texture parameters. The content of water, ash, protein, fat and carbohydrate in N1 and N4 samples were 50.98%, 49.81%, 2.41%, 3.07%, 11.90%, 10.25% , 2.20%; 1.53% and 30.11%; 35.75%, respectively. Vegetable meatballs with oyster mushroom formulation with the addition of spinach leaves and wikau maombo flour had nutritional value according to SNI standards and can be received (preferred) by the panelists based on organoleptic assessment. Keywords:Oyster mushrooms, spinach, wikau maombo, vegetable meatballs. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi jamur tiram dengan penambahan daun bayam dan tepung wikau maombo terhadap penilaian sensoris produk bakso nabati. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan (penambahan jamur tiram, daun bayam dan tepung wikau maombo) dengan formulasi N1, N2, N3, N4, dan N5. Pada uji organoleptik parameter warna tidak berpengaruh nyata pada parameter aroma dan rasa serta berpengaruh nyata pada parameter tekstur. Nilai kadar air, abu, protein, lemak dan kadar karbohidrat pada sampel N1 dan N4 berturut-turut sebesar 50,98%;49,81%, 2,41%;3,07%, 11,90%;10,25%, 2,20%;1,53% dan 30,11%;35,75%. Bakso nabati formulasi jamur tiram dengan penambahan daun bayam dan tepung wikau maombo memiliki nilai gizi sesuai standar SNI dan dapat terima (disukai) oleh panelis berdasarkan penilaian organoleptik. Kata kunci: Jamur tiram, Bayam,Wikau maombo, Bakso nabati

KARAKTERISASI SIFAT FISIK PRODUK MIE BASAH DARI TEPUNG OPA (Dioscorea esculenta L.) TERMODIFIKASI DENGAN PENAMBAHAN BUBUR RUMPUT LAUT R, St Rahmi; Wahyuni, Sri; ansharullah, ansharullah
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Gembili (Dioscorea esculenta L.) is one of the biological resources of tubers that have not been handled properly. Gembili which has the name of Opa region (Wakatobi) contains high carbohydrate so that it has potential as alternative source of non-rice and non-wheat carbohydrates. The purpose of this study was to determine the effect of seaweed porridge addition to physical quality of wet noodle product from Opa flour. This research used Completely Randomized Design (CRD), which consist of formulations M0, M1, M2, M3, M4, M5, M6, and M7 of seaweed porridge. Analysis of physical quality (water absorption, development power, breaking power and cooking time) wet noodle products. The physical quality of the wet noodles from Opa flour with formulations M0, M1, M2, M3, M4, M5, M6, and M7 of seaweed porridge has a water absorption value of 88.13% - 113.5%, power of noodles development ranges from 8.89 % - 33.33%, the breaking strength of noodles is 9.33% - 33.33%. So it can be concluded that the addition of seaweed porridge causes the physical quality of wet noodles from Opa flour better than before. Keywords: Opa flour, wet noodles, seaweed. ABSTRAK Umbi Gembili (Dioscorea esculenta L.) merupakan salah satu sumber daya hayati umbi-umbian yang selama ini belum banyak ditangani sebagaimana mestinya. Gembili yang mempunyai nama daerah Opa (Wakatobi) mengandung karbohidrat tinggi sehingga berpotensi sebagai sumber karbohidrat alternatif non beras dan non terigu. Tujuan penelitian ini untuk menentukan pengaruh penambahan bubur rumput laut terhadap kualitas fisik produk mie basah dari tepung Opa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 7 variasi penambahan bubur rumput laut yang disebut sebagai formulasi M0, M1, M2, M3, M4, M5, M6, dan M7. Analisis kualitas fisik (daya serap air, daya pengembangan, daya putus dan lama pemasakan) produk mie basah. Kualitas fisik mie basah dari tepung Opa pada formulasi M0, M1, M2, M3, M4, M5, M6, dan M7 memiliki nilai daya serap air berkisar 88.13% - 113.5%, daya pengembangan berkisar 8.89% – 33.33%, daya putus mie berkisar 9.33% – 33.33%. Sehingga dapat disimpulkan bahwa penambahan bubur rumput laut menyebabkan kualitas fisik mie basah dari tepung Opa semakin baik

FORMULASI PRODUK MINUMAN KESEHATAN PROBIOTIK BERBASIS KACANG MERAH (Phaseolus Vulgaris L.) DAN SARI JAGUNG (Zea mays L.) Siswanto, Siswanto; ansharullah, ansharullah; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of addition red bean extract and corn extract to the organoleptic characteristics of probiotic drinks. Data analysis was performed by analysis of variance (ANOVA) method with Duncan's Multiple Range Test (DMRT) test at the 95% confidence level (α = 0.05). The results of the research of selected beverage products based on organoleptic tests were treatment (M1) with a score of preference of color, aroma and taste were 2.80 (like), 3.07 (like) and 3.30 (like). The chosen treatment of sample M1 had a proximate value consisting of water, ash content, protein content, fat content and carbohydrate contents ie. 86.50%, 0.40%, 4.70%, 2.60% and 5.29 %, respectively. M1 drink product sample (red bean extract of 20%: corn juice of 50%: yogurt of 30%) can be accepted (preferred) by panelists. Keywords:Health drink, corn extract, yogurt. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari kacang merah dan sari jagung terhadap karakteristik organoleptik minuman probiotik. Analisis data dilakukan dengan metode analisis of variance (ANOVA) dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian produk minuman terpilih berdasarkan uji organoleptik adalah perlakuan (M1) dengan skor penilaian kesukaan terhadap warna, aroma dan rasa sebesar 2,80 (suka), 3,07 (suka) dan 3,30 (suka). Perlakuan terpilih sampel M1 memiliki nilai proksimat yang terdiri dari air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat berturut-turut sebesar 86,50%, 0,40%, 4,70%, 2,60% dan 5,29%. Produk minuman sampel M1 (20% sari kacang merah : 50% sari jagung : 30% yoghurt), dapat diterima (disukai) oleh panelis. Kata kunci: Minuman sehat, sari jagung, yoghurt. PENDAHULUA

PENGARUH PENAMBAHAN WORTEL (Daucus Carrota L) TERHADAP DAYA TERIMA KERUPUK UBI KARET (Manihot glaziovii Muell. Arg) Sukina, Sukina; Sufrin, Fitriani; Risma, Risma
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): 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 addition of carrots on Ceara-Rubber (Manihot Glaziovii Muell) crackers on the acceptability level. This study uses a completely randomized design (CRD) consisting of five formulas, respectively namely K (1000 g of Ceara-Rubber flour), P1 (600 g of Ceara-Rubber flour: 400 g of carrot), P2 (700 g of Ceara-Rubber flour: 300 g of carrots), P3 (800 g of Ceara-Rubber flour: 200 g of carrots), and P4 (900 g of Ceara-Rubber flour: 100 g of carrots). The test of acceptability was done consisting of colour, flavour, taste and texture. It was carried out on 40 untrained panelists. Data analysis was done by one-way Anova, with a confidence level of 95%. The results showed that the addition of carrots to sweet potato crackers significantly affected the texture attributes, and overall organoleptic assessment, but did not affect on the acceptability of the attributes of colour, taste, and flavour. Based on the overall organoleptic assessment, formula P2 was the most preferred product. Keywords: Carrots, Ceara-Rubber (manihot glaziovii muell), crackers. ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh pemberian wortel terhadap daya terima kerupuk ubi karet. Pelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima formula, yaitu: K (tepung ubi kayu karet 1000 g), P1 (tepung ubi kayu karet 600 g : wortel 400 g), P2 (tepung ubi kayu karet 700 g : wortel 300 g), P3 (tepung ubi kayu karet 800 g : wortel 200 g), dan P4 (tepung ubi kayu karet 900 g : wortel 100 g). Uji daya terima terdiri dari warna, aroma, rasa dan tekstur dilakukan terhadap 40 panelis tidak terlatih. Analisa data menggunakan one-way Anova, dengan tingkat kepercayaan 95%. Hasil penelitian menunjukkan penambahan wortel pada kerupuk ubi kayu karet berpengaruh nyata pada atribut tekstur, dan penilaian organoleptik keseluruhan, tetapi tidak berpengaruh terhadap daya terima atribut warna, rasa, dan aroma. Berdasarkan penilaian organoleptik keseluruhan, formula P2 adalah produk yang paling disukai. Kata kunci: Wortel,ubi kayu karet, kerupuk. PENDAHULUAN

PENGARUH FORMULASI TEPUNG DAUN KELOR (MORINGA OLEIFERA) DAN TEPUNG IKAN TERI (STOLEPHORUS SP.) TERHADAP PENILAIAN SENSORIS, KIMIA DAN ANGKA KECUKUPAN GIZI (AKG) BISKUIT PENDAMPING ASI Virera, Julian Imelda; tamrin, tamrin; Isamu, kobajashi Togo
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The aims of this study were to determine the formulations effect of Moringa leaves and anchovy flour on the sensory, chemical and % contribution of MP-ASI biscuits in the fulfillment of the daily RDA of infants aged 12-24 months. This study used a Completely Randomized Design (CRD) consisting of four types of treatments ie. Control (100% of flour), P1 (30% of wheat flour: 40% of Moringa leaf flour: 30% of anchovy flour), P2 (30% of wheat flour: 50% of Moringa leaf flour: 20%% of anchovy flour) and P3 (30% of wheat flour: 60% of Moringa leaf flour: 10% of anchovy flour). The formulation of Moringa leaf flour and anchovy flour showed very significant effect on the organoleptic test of color and taste parameters, significant affect on the organoleptic test of aroma parameters and was not significantly effect on the effect of the texture parameters. The contents of water, ash, protein, fat, fiber, carbohydrate and energy value of contol and P2 sample were 15.82%: 9.15%, 1.67%: 5.57%, 8.17%: 11.13%, 8.47%: 23, 88%, 0.79%: 2.34%, 65.88%: 50.28% and 372.41%: 460.57%. MP-ASI biscuits with the addition of Moringa leaves flour and anchovy flour had good acceptance by the panelists and had met the standards based on SNI 01-7111.2-2005 except the water content of the biscuits. Keywords: Moringa flour, Anchovy Flour, Complementary Breast Milk Biscuit. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi daun kelor dan ikan teri terhadap penilaian sensoris, kimia serta % kontribusi biskuit MP-ASI dalam pemenuhan AKG harian bayi usia 12-24 bulan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 4 jenis perlakuan yaitu Kontrol (tepung terigu 100%), P1 (tepung terigu 30% : tepung daun kelor 40% : tepung ikan teri 30%), P2 (tepung terigu 30% : tepung daun kelor 50% : tepung ikan teri 20%) dan P3 (tepung terigu 30% : tepung daun kelor 60% : tepung ikan teri 10%). Formulasi tepung daun kelor dan tepung ikan teri menunjukkan hasil yang berpengaruh sangat nyata pada uji organoleptik parameter warna dan rasa, berpengaruh nyata pada uji organoleptik parameter aroma, serta pada parameter tekstur berpengaruh tidak nyata. Nilai kadar air, abu, protein, lemak, serat, karbohidrat dan pada sampel kontrol dan P2 berturut-turut sebesar 15,82%:9,15%, 1.67%:5.57%, 8,17%:11,13%, 8.47%:23,88%, 0,79%:2,34%, 65,88%:50,28%, 372,41%:460.57%. Biskuit MP-ASI dengan penambahan tepung daun kelor dan tepung ikan teri memiliki daya terima yang cukup baik oleh panelis dan telah memenuhi standar berdasarkan SNI 01-7111.2-2005 kecuali kadar air biskuit. Kata kunci: Tepung daun kelor, Tepung ikan teri, Biskuit MP-ASI

PENGARUH SUBSTITUSI TEPUNG AMPAS KELAPA DAN WORTEL (Daucus Carota L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES Aminah, Sitti; tamrin, tamrin; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): 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 coconut pulp and carrot flour formulations on the organoleptic properties and proximate values of cookies. This study used a Completely Randomized Design (CRD) with coconut pulp flour formulation, carrot flour and wheat flour ie. M0 (100% of flour wheat flour), M1 (40% ofcoconut pulp flour: 20% of carrot flour: 40% of wheat flour), M2 (35% of coconut pulp flour: 25% of carrot flour: 40% of wheat flour), M3 (30% of coconut pulp flour: 30% of carrot flour: 40% of wheat flour) and M4 (25% of coconut pulp flour: 35% of carrot flour: 40% of wheat flour). The results showed that the selected product based on organoleptic was the M3 formula. The nutritional value of the M3 cookies product consisting of water, protein, fat, carbohydrate and fiber contents were 3.50%, 5.52 %, 9,147%, 19,72%, 71,170% and 21,40%. Coconut pulp and carrot flour cookies had nutritional value according to standards and based on organoleptic assessment can be accepted (preferred) by panelists. Keywords: Cookies, coconut pulp flour, carrot flour. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung ampas kelapa dan tepung wortel terhadap sifat organoleptik dan nilai proksimat cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan formulasi tepung ampas kelapa, tepung wortel dan tepung terigu yaitu M0 (100% tepung terigu), M1 (tepung ampas kelapa 40% : tepung wortel 20% : tepung terigu 40%), M2 (tepung ampas kelapa 35% : tepung wortel 25% : tepung terigu 40%), M3 (tepung ampas kelapa 30% : tepung wortel 30% : tepung terigu 40%) dan M4 (tepung ampas kelapa 25% : tepung wortel 35% : tepung terigu 40. Hasil penelitian menunjukkan bahwa produk terpilih berdasarkan organoleptik adalah formula M3. Nilai gizi dari produk cookies M3 yang terdiri dari kadar air kadar abu protein kadar lemak kadar karbohidrat dan kadar serat berturut-turut sebesar 3,50%, 5,52%, 9,147%, 19,72%, 71,170% dan 21,40%. Cookies tepung ampas kelapa dan wortel memiliki nilai gizi sesuai standar dan berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis. Kata kunci: Cookies, tepung ampas kelapa, tepung wortel. PENDAHULUAN

KARAKTERISTIK ORGANOLEPTIK, SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN TEH FORMULASI DAUN KAKAO DAN KAYU MANIS Sadimantara, Muhammad Syukri; asranudin, asranudin; Sadimantara, Fahria Nadiryati; Sakir, Sakir; suwarjoyowirayatno, suwarjoyowirayatno
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : Jurnal Sains dan Teknologi Pangan

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ABSTRACTThe aims of this study was to determine the effect of cocoa and cinnamon leaf formulations onorganoleptic assessment, chemical properties and antioxidant activity of cocoa leaves tea. This studyused a Completely Randomized Design (CRD), consisting of 5 types of cocoa and cinnamon leaveformulation namely 100% of cocoa leaves: 0% of cinnamon (KM0), 95% of cocoa leaves: 5% ocinnamon (KM1), 90% of leaf cacao: 10% of cinnamon (KM2), 85% of cocoa leaves: 15% of cinnamo(KM3) and 80% of cocoa leaves: 20% of cinnamon (KM4). The formulations of cocoa and cinnamoleaves had significant effect (p <0.05) on color and taste organoleptic tests, but was not significantleffect on aroma parameters. Based on organoleptic assessment, cocoa leaves tea can be accepteby panelists. Moisture content, pH, and antioxidant activity of selected sample were 3.96%, 5.12-6.2and 39.55%, respectively. Based on these results, cocoa leaves tea with the addition of cinnamon canmeet the standard.Keywords: Cocoa Leaf Tea, Cinnamon, Organoleptic, Antioxidant activities.

ANALISIS MUTU KIMIA DAN PATOLOGIS PADA BIJI KAKAO (Theobroma cacao L.) DENGAN WADAH DAN MASA SIMPAN YANG BERBEDA Jumiati, Jumiati
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the chemical and pathological qualities of cocoa beans (Theobroma cacao L.) with containers and different shelf life. This study used a completely randomized design (CRD) with two factors, namely storage time and storage power. Observation variables consisted of seed classification, pH, water content, ash content, fat content, protein content, mold presentation and type of mold. The results showed that storage time had a very significant effect on pH, water content, fat, protein and carbohydrate contents ie. T0 = 5.88, namely T0 = 6.36, T3 = 50.7, T0 = 97.14 and T1 = 86.05, respectively and had significant effect on ash content T0 namely = 5.09 and was not significantly effect on mold presentation. Storage containers showed a very significant effect on the testing of PH, moisture content, fat, protein and carbohydrates contents ie. P1 = 5.59, P2 = 3.53, P1 = 37.1 and P2 = 48.74, respectively and was not significantly effect on ash content and mold percentage. The duration of storage and storage container interactions showed a very significant effect on the testing of fat content namely T2P2 = 69.21 and had significant effect on carbohydrate levels of T2P2 = 59.21. The best storage was in gunny sacks with a shelf life of 0 days. Keywords: Cocoa beans, mold, mycotoxins. ABSTRAK Tujuan dari penelitian ini adalah mengetahui mutu kimia dan patologis pada biji kakao (Theobroma cacao L.) Dengan Wadah dan masa simpan yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu lama penyimpanan dan daya simpan. Variabel pengamatan terdiri dari penggolongan biji, pH, kadar air, kadar abu, kadar lemak, kadar protein, presentasi kapang dan jenis kapang. Hasil penelitian menunjukkan lama penyimpanan berpengaruh sangat nyata terhadap pH, kadar air, lemak, protein dan karbohidrat yaitu T0= 5. 88, yaitu T0=6.36, T3 =50.7, T0=97.14 dan T1=86.05, berpengaruh nyata pada kadar abu T0 yaitu =5.09 dan berpengaruh tidak nyata pada presentasi kapang. Wadah penyimpanan menunjukkan berpengaruh sangat nyata terhadap pengujian PH, kadar air, lemak, protein dan karbohidrat yaitu P1= 5.59, P2= 3.53, P1=37.1 dan P2=48.74 serta berpengaruh tidak nyata terhadap kadar abu dan presentase kapang. Interaksi lama penyimpanan dan wadah simpan menunjukkan berpengaruh sangat nyata terhadap pengujian kadar lemak yaitu T2P2=69.21 serta berpengruh nyata terhadap kadar karbohidrat yaitu T2P2= 59. 21. Penyimpanan yang terbaik yaitu pada karung goni dengan lama simpan 0 hari. Kata Kunci: Biji Kakao, Kapang, Mikotoksin

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