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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 KONSENTRASI ASAM SITRAT TERHADAP PEWARNA ALAMI BUNGA KEMBANG SEPATU Suseno, Rahayu; Surhaini, Surhaini; Ampitasari, Cici Nofri
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh asam sitrat dalam ekstraksi antosianin bunga kembang sepatu. penelitian ini dilakukan menggunakan rancangan acak lengkap yang terdri dari 5 taraf perlakuan asam sitrat yaitu 0%, 3%, 5%, 7% dan 9%. Data di analisis menggunakan Analisys of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa penggunaan asam sitrat berpengaruh nyata terhadap rendemen, pH, warna dan konsentrasi antosianin. perlakuan asam sitrat 9% merupakan perlakuan terbaik dengan rendemen 75,12%; pH 3,23; L 40,33; A 58,00; B 30,33 dengan deskripsi warna dark red dan kadar antosianin sebesar 135,04 (mg cyaniding 3-glukosida/100 g bahan).

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

KARAKTERISTIK SIFAT FISIK TEPUNG SUKUN (Artocarpus altilis) TERMODIFIKASI ANNEALING : STUDI KEPUSTAKAAN Tanaka, Imelda Mustika; Wahyuni, Sri; Sadimantara, Muhammad Syukri
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 review was to study the effect of heating duration in flour modification by annealing method on the physicochemical characteristics of the breadfruit flour produced. The flour modification process was carried out to improve the physical characteristics of the flour produced. The modified flour provides better quality of starch properties compare with the flour without any treatment which could implied in wider application in food products. The literature study shows that annealing modification can improve the characteristics of flour. Modified flour has the potential to substitute wheat flour in food processing, thereby can reduce food dependence on wheat flour. Based on the research results, the best treatment of the annealing modified flour had the following characteristics of 9.12% water content, amylose content of 29.18%, solubility of 20.90%, and heat viscosity of 14.33 cP.Key words: Flour, Characteristics, Annealing.ABSTRAKReview ini bertujuan untuk mempelajari pengaruh lama pemanasan pada modifikasi tepung dengan metode annealing terhadap karakteristik fisikokimia tepung buah sukun yang dihasilkan. Proses modifikasi tepung dilakukan untuk memperbaiki karakteristik fisik tepung yang dihasikan. Tepung termodifikasi menghasilkan sifat tepung yang lebih baik dibandingkan tepung tanpa perlakuan yang dapat diaplikasikan secara lebih luas pada produk pangan. Hasil tinjauan pustaka menunjukkan bahwa modifikasi dengan metode annealing dapat meningkatkan karakteristik tepung. Tepung termodifikasi memiliki potensi untuk mensubtitusikan tepung terigu pada pengolahan pangan sehingga mengurangi ketergantungan pangan terhadap terigu. Berdasarkan hasil penelitian diperoleh perlakuan terbaik dari tepung termodifikasi annealing tersebut memiliki karakteristik sebagai berikut kadar air 9,12%, kadar amilosa 29,18%, kelarutan 20,90%, dan viskositas panas 14,33 cP.Kata kunci: Tepung, Karakteristik, Annealing.

PENGARUH PERENDAMAN KEDELAI TERHADAP MUTU SARI KEDELAI Nazarena, Yunita -; Malahayati, Nura; Priyanto, Gatot
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

According to BPOM (2006), soymilk is an emulsion product that is extracted from boiled and ground soybeans with the addition of water. Soymilk is a food product that has several advantages including being cheaper than cow's milk and high nutritional value. The process of making soymilk will affect the quality produced. Soaking soybeans aims to soften the cellular structure of soybeans so that they are easy to grind, provide better dispersion and suspension of soybean solids at the time of extraction and make it easier to peel the soybean skin and result in mold that can ferment soybeans without skin. The research design used was factorial completely randomized design (RALF) with two treatment factors and three replications. The first factor is the immersion temperature (A) consisting of A1 = 30 ° C, A2 = 50 ° C. The second factor is the immersion time (B) consisting of B1 = 9 hours, B2 = 12 hours and B3 = 15 hours. The data obtained were analyzed using the Analysis of Variance (ANOVA) statistical test at a 5% level of confidence using version 9 of the SAS (Statistical Analysis System) program. The treatment that had a significant effect was followed by the Duncan Multiple Range Test (DMRT) difference test. The laboratory examination results showed that the average value of total dissolved solids of soymilk 10.33-15.67% (SNI TPT min 11.50%); the average pH value of soymilk is 6.03-7.02 (SNI pH 6.5-7.0); and soymilk total protein average value 1.07-1.50% (SNI protein min 1.0%). A1B1 treatment (30 ° C, 9 hours) is the best treatment because it meets SNI standards for soybean juice (pH 7.02; TPT 15.67%; protein 1.27%)

REVIEW : PENGARUH MODIFIKASI SIFAT FISIK TEPUNG UBI JALAR (Ipomoea batatas) DENGAN METODE HEAT MOISTURE TREATMENT (HMT) Syari, Intan Bahari Malaka; Wahyuni, Sri; Sadimantara, Muhammad Syukri
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 review aimed to determine the effect of heat moisture treatment (HMT) on the physical characteristics of swelling power and WSI (water solubility index) of modified sweet potato flour with the heat moisture treatment (HMT) method and to determine the effect of heating time and heating temperature on modified flour. The modification of HMT sweet potato starch 80-100 oC for 4 hours resulted in levels that met the national standard for flour, which were 6.57% in yellow sweet potato and 6.80% in purple sweet potato. Meanwhile, the physical characteristics of flour from several sweet potato varieties modified by heat moisture treatment (HMT) show that the higher the temperature and the longer the treatment period, the lower the swelling power and the water solubility index of sweet potato starch.Keywords: Sweet Potato Flour, Heat Moisture Treatment (HMT), characteristics.ABSTRAKReview ini bertujuan untuk mengetahui pengaruh heat moisture treatment (HMT) terhadap karakteristik fisik swelling power, dan IKA (indeks kelarutan dalam Air) dari tepung ubi jalar modifikasi dengan metode heat moisture treatment (HMT) serta untuk mengetahui pengaruh lama pemanasan dan suhu pemanasan pada modifikasi tepung dengan metode heat moisture treartment (HMT). Modifikasi pati ubi jalar HMT 80-100 oC selama 4 jam menghasilkan kadar yang telah sesuai standar SNI tepung yaitu ubi jalar kuning sebesar 6,57% dan ubi jalar ungu sebesar 6,80%. Sedangkan karakteristik fisik tepung dari beberapa varietas ubi jalar modifikasi heat moisture treatment (HMT), semakin tinggi suhu dan semakin lama waktu HMT, maka semakin kecil swelling power dan indeks kelarutan dalam air pati ubi jalar.Kata kunci: Tepung Ubi Jalar, Heat Moisture Treatment (HMT), Karakteristik.

PENGARUH PENAMBAHAN XANTHAM GUM TERHADAP KARAKTERISTIK SENSORI SOHUN BERBASIS TEPUNG BERAS MERAH (Oryza Nivara) DAN TEPUNG SAGU (Metroxylon Sp) Frisandi, Angga Angrullah; ansharullah, Ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of xanthan gum addition on the organoleptic characteristics and chemical properties of selected red rice vermicelli products. This study used a completely randomized design (CRD) with one factor, namely the addition of xanthan gum (A), namely treatment A0 (0%), A1 (1%), A2 (1.25%), A3 (1.50%), A4 (1.75%), and A5 (2%). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at 95% confidence level (α = 0.05). The addition of xanthan gum had a significant effect (p <0.05) on the parameters of aroma, taste, texture, and no significant effect on color (p >0.05). Based on the results of the organoleptic assessment, the selected treatment was A2 treatment (1.25% xanthan gum addition) with scores of color, aroma, taste, and texture reached 4.12 (like), 3.98 (slightly like), 3.47 (slightly like), and 4.54 (like), respectively. The analysis of chemical properties included moisture and crude fiber contents that reached 12.59% and 13.45%, respectively. The moisture content of the product met the national standard of vermicelli.Keywords : Vermicelli, Red Rice, Sago Flour, Xanthan GumABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan xanthan gum terhadap nilai organoleptik dan sifat kimia produk sohun beras merah terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan xanthan gum (A) yaitu perlakuan A0 (0%), A1 (1%), A2 (1.25%), A3 (1.50%), A4 (1.75%) dan A5 (2%). 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). Penambahan xanthan gum berpengaruh nyata (p<0,05) terhadap parameter aroma, rasa, tekstur, dan tidak nyata pada warna (p<0,05). Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan A2 (penambahan xanthan gum 1,25%) dengan skor penilaian Warna 4.12 (suka), aroma 3.98 (agak suka), rasa 3.47 (agak suka), dan tekstur 4,54 (suka), dengan nilai analisis sifat kimia meliputi analisis kadar air sebesar 12,59% dan analisis kadar serat kasar sebesar 13,45%. Berdasarkan pengujian kadar air dan karakteristik organoleptik sohun beras merah sudah sesuai dengan kriteria sohun berdasarkan standar mutu sohun.Kata kunci: Sohun, Beras Merah, Tepung Sagu, Xanthan Gum

UJI ORGANOLEPTIK, FISIK DAN NILAI GIZI MIE BASAH BERBASIS TEPUNG UBI KAYU FERMENTASI (Manihot esculenta Crantz) DAN TEPUNG IKAN TERI (Stolephorus commersonii) Maharani, Maharani; Tamrin, Tamrin; Isamu, Kobajashi Togo
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 fermented cassava flour and anchovy flour formulation on the organoleptic characteristics, physical characteristics, and nutritional values of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, fermented cassava flour, and anchovy flour of M1 (85:14.9:0,1), M2 (80:19.7:0,3), M3 (75:24.5:0,5), M4 (70:29.3:0.7). The observation variables in this study were organoleptic characteristics (color, aroma, taste, and texture), physical characteristics (water absorption, swelling power, and breaking power), and nutritional values (moisture, ash, protein, fat, and fiber contents). Organoleptic assessment data were statistically analyzed using Analysis of Variance (ANOVA). The results show that the formulation of fermented cassava flour and anchovy flour had a very significant effect (P <0.05) on the organoleptic test of color, aroma, taste, and texture. The selected wet noodles based on the organoleptic assessment were the M1 formulation (formulation of 85% wheat flour, 14.9% fermented cassava flour, and 0.1% anchovy flour) with assessment scores of color, aroma, taste, and texture reached 3.38 (slightly like), 3.37 (slightly like), 3.25 (slightly like), and 3.00 (slightly like, respectively). The nutritional values of the best wet noodle products included 11.44% moisture content, 3.43% ash content, 2.96% protein content, 3.09% fat content, and 12.25% crude fiber content. The results show that the wet noodle products formulated from fermented cassava flour and anchovy flour were accepted (preferred) by the panelists and had protein and moisture contents that did not meet the national standards.Keywords: wet noodle, fermented cassava flour, anchovy flourABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung ubi kayu fermentasi dan tepung ikan teri terhadap karakteristik organoleptik, karakteristik fisik dan nilai gizi mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung ubi kayu fermentasi dan tepung ikan teri M1 (85:14,9:0,1), M2 (80:19,7:0,3), M3 (75:24,5:0,5), M4 (70:29,3:0,7). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma, rasa dan tekstur), karakteristik fisik (daya serap air, daya kembang dan daya putus) dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar serat). Data hasil penilaian organoleptik dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa formulasi tepung ubi kayu fermentasi dan tepung ikan teri berpengaruh sangat nyata (P<0,05) terhadap uji organoleptik warna, aroma, rasa dan tekstur. Mie basah terpilih berdasarkan penilaian organoleptik terdapat pada formulasi M1 (formulasi tepung terigu 85%, tepung ubi kayu fermentasi 14,9%, dan tepung ikan teri 0,1%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,38 (agak suka), aroma 3,37 (agak suka), rasa 3,25 (agak suka) dan tekstur 3,00 (agak suka). Nilai gizi dari produk mie basah terbaik meliputi: kadar air 11,44%, kadar abu 3,43%, kadar protein 2,96%, kadar lemak 3,09% dan kadar serat kasar 12,25%. Berdasarkan hasil penelitian, produk mie basah formulasi tepung ubi kayu fermentasi dan tepung ikan teri dapat diterima (disukai) oleh panelis dan memiliki kadar protein dan kadar air yang belum memenuhi standar SNI.Kata kunci: mie basah, tepung ubi kayu fermentasi, tepung ikan teri

PENGARUH PERBEDAAN BAHAN PENGISI (KENTANG) TERHADAP ORGANOLEPTIK KARAKTERISTIK SOSIS IKAN GABUS (Channa striata) Sulsia, Sulsia; Tamrin, Tamrin; Isamu, Kobajashi Togo
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

3369 | P a g eJ. Sains dan Teknologi Pangan (JSTP) ISSN : 2527-6271 2020PENGARUH PERBEDAAN BAHAN PENGISI (KENTANG) TERHADAP ORGANOLEPTIK KARAKTERISTIK SOSIS IKAN GABUS (Channa striata)[Effect Of Material Difference (Potatoes) On The Organoleptic Of Fish Sosis (Channa Striata)]Sulsia1)*, Tamrin2), Kobajashi Togo Isamu3)1Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Halu Oleo, Kendari.*Email: sulsiahamzah076@gmail.com; (Telp: +6282349543294)Diterima tanggal 07 Januari 2019Disetujui tanggal 02 Maret 2019ABSTRACTThe purpose of this study was to determine the effect of substitution of potato flour on the organoleptic properties and nutritional value of cork fish sausages favored by panelists. This study used a Completely Randomized Design (CRD) consisting of three treatments, adding potato flour R0 (control 0%), (R1) 5: 20, (R2) 10: 15, (R3) 15: 10. The results showed that panelists liked the cork fish sausage with the addition of potato flour 15 g (R3), with an average color preference of 3.57 (rather like), Aroma of 3.68 (rather like), taste of 3.25 (rather like), and texture at 3.39 (rather like). The best cork fish sausage has a moisture content of 62,327%, 9.08% protein content, 0% fat content, 2.06% ash content, and 26.48% carbohydrate content. The more addition of potato flour, the water content of protein content, fat content and ash content increases while carbohydrate levels decrease and based on organoleptic assessment can be accepted (preferred) by the panelists.Keywords: Cork fish sausage, potato flourABSTRAKTujuan penelitian ini yaitu untuk mengetahui pengaruh subsitusi tepung kentang terhadap sifat organoleptik dan nilai gizi sosis ikan gabus yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan, penambahan tepung kentang R0 (control 0%), (R1)5 : 20, (R2)10 : 15, (R3) 15 : 10. Hasil penelitian menujukkan bahwa panelis menyukai sosis ikan gabus dengan penambahan tepung kentang 15 g (R3), dengan rerata kesukaan warna sebesar 3,57 (agak suka), Aroma sebesar 3,68 (agak suka), rasa sebesar 3,25 (agak suka),dan tekstur sebesar 3,39 (agak suka). Sosis ikan gabus terbaik memiliki kadar air, protein, lemak, abu, dan karbohidrat berturut-turut sebesar sebesar 62,33%, 9,08%, 0%, 2,06%, 26,48%. Semakin banyak penambahan tepung kentang maka kandungan air kadar protein, kadar lemak dan kadar abu semakin meningkat sedangkan kadar karbohidrat menurun dan berdasarkan penilaian organoleptik, produk sosis ikan gabus dapat diterima (disukai) oleh panelis.Kata kunci: Sosis ikan gabus, tepung kentang

KAJIAN PENGOLAHAN COKELAT BATANG DENGAN PENAMBAHAN BUBUK KOPI ARABIKA TERHADAP ORGANOLEPTIK DAN KARAKTERISTIK KIMIA COKELAT BATANG Sesa, Alfreski Sangri; Tamrin, Tamrin; 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

ABSTRACTThis study aimed to study and determine the effect of adding arabica coffee powder on the organoleptic and chemical characteristics of chocolate bars. This study used a Completely Randomized Design (CRD) with the addition of arabica coffee powder: K0 Control (without addition of arabica coffee powder), P1 (Addition of 2% arabica coffee powder), K2 (Addition of 4% arabica coffee powder), K3 (Addition of coffee powder arabica 6%), K4 (addition of 8% arabica coffee powder), K5 (addition of 10% arabica coffee powder). Organoleptic assessment data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of arabica coffee powder had a very significant effect on the color, texture, aroma and taste of chocolate bars. The chocolate bar selected based on the organoleptic assessment was found in the K2 sample treatment with an assessment score of the organoleptic characteristics of color, aroma, texture and taste, namely 4.08; 4.28; 4.23; and 4.28. Water content, ash content, fat content, and antioxidant activity of selected chocolate bars were 1.37%, 2.04%, 52.42% and 15.00%.Keywords: chocolate, cocoa, arabica coffee powderABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk kopi arabika terhadap organoleptik dan karakteristik kimia cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan bubuk kopi arabika:K0 Kontrol (Tanpa penambahan bubuk kopi arabika), P1(Penambahan bubuk kopi arabika 2%), K2 (Penambahan bubuk kopi arabika 4%), K3 (Penambahan bubuk kopi arabika 6%), K4 (Penambahan bubuk kopi arabika 8%), K5 (penambahan bubuk kopi arabika 10%). Data hasil penilaian organoleptik dianalisis menggunakan Analysis of Varians (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan bubuk kopi arabika berpengaruh sangat nyata terhadap warna, tekstur, aroma dan rasa cokelat batang. Cokelat batang terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan sampel K2 dengan skor penilaian terhadap karakteristik organoleptik warna, aroma, tekstur dan rasa yaitu 4,08; 4,28; 4,23; dan 4,28. Kadar air, kadar abu, kadar lemak, dan aktivitas antioksidan coklat batang terpilih yakni 1,37%, 2,04%, 52,42% dan 15,00%.Kata kunci : cokelat, kakao, bubuk kopi arabika

PENGARUH PENAMBAHAN PENYEDAP RASA KOMERSIAL TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI KONJI AMPAS KELAPA Haider, Mohamad; Ansharullah, Ansharullah; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of addition of commercial flavorings to the organoleptic value and proximate test of coconut dregs konji product. This study used a completely randomized design (CRD), namely the addition of commercial flavorings (H), namely the treatment of H0 (0%), H1 (5g), H2 (10g), H3 (15g) and H4 (20g). 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 addition of commercial flavorings had a very significantly effect (p <0.05) on the parameters of aroma, taste, texture, and color (p <0.05). H1 was the selected treatment with a color, aroma, taste and texture assessment score of 3.99 (like), 4.15 (like), 4.02 (like) and 4.05 (like), respectively. Sample H1 had moisture, crude fiber, protein and fat content values of 35.54%, 23.95%, 10.46% and 31.83%, respectively. The addition of commercial flavorings has an effect on taste because commercial flavorings are able to create a savory taste when added to food products besides commercial flavorings can change color, create aroma and improve texture because glutamic acid is able to dissolve in water.Keywords: konji, coconut pulp, commercial flavorin.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan penyedap rasa komersial terhadap nilai organoleptik dan uji proksimat produk konji ampas kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu penambahan penyedap rasa komersial (H) yaitu perlakuan H0 (0%), H1 (5g), H2 (10g), H3 (15g) dan H4 (20g). 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). Penambahan penyedap rasa komersial berpengaruh sangat nyata (p<0,05) terhadap parameter aroma, rasa, tekstur, dan warna (p<0,05). H1 merupakan perlakuan terpilih dengan skor penilaian Warna, aroma, rasa dan tekstur berturut-turut sebesar 3.99 (suka), 4.15 (suka), 4.02 (suka) dan 4,05 (suka). Sampel H1 memiliki nilai kadar air, serat kasar, protein dan lemak berturut-turut sebesar 35,54%, 23,95%, 10.46% dan 31.83%. Penambahan penyedap rasa komersial berpengaruh terhadap rasa karena penyedap rasa komersial mampu menciptakan rasa gurih saat ditambahkan dalam produk pangan selain itu penyedap rasa komersial mampu mengubah warna, menciptakan aroma dan memperbaiki tekstur karena asam glutamat mampu larut dalam air.Kata kunci: konji, ampas kelapa, penyedap rasa komersial.

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