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Jurnal Sains dan Teknologi Pangan
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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 Puree Kacang Polong (Pisum Sativum L) Terhadap Sifat Fisik, Kandungan Gizi Kwetiau Basah dan Daya Terima Konsumen Mulyawan, Lisa; Febriana, Rina; Sachriani, Sachriani
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (608.594 KB) | DOI: 10.33772/jstp.v6i4.18442

Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh penambahan puree kacang polong pada pembuatan kwetiau basah terhadap kualitas fisik, kandungan gizi dan daya terima konsumen pada aspek (warna, rasa, aroma, kelembutan, kehalusan, kekenyalan, keelastisitas dan kelengketan). Penelitian ini menggunakan metode eksperimen. Sampel dalam penelitian ini adalah kwetiau basah penambahan bubur kacang polong dengan persentase 50%, 60%, dan 70%. Metode analisis data yang digunakan adalah uji anova untuk menguji sifat fisik pada aspek elastisitas dan daya serap air dan tes kesukaan oleh 25 panelis tidak terlatih dengan menggunakan uji fridmen, jika terdapat perbedaan maka akan dilanjutkan dengan uji tuckey. Penilaian fisik menunjukkan kwetiau basah penambahan puree kacang polong 50% memiliki keelastisan tertinggi dibandingkan dengan sampel lainnya, dan kwetiau basah penambahan puree kacang polong 70% memiliki daya serap air tertinggi disbandingkan dengan sampel lainnya. Hasil tes kesukaan menunjukan kwetiau basahn penambahan puree kacang polong 50% merupakan produk yang paling disukai pada hampir semua aspek dengan rentan nilai 3,76 hingga 4,40. Sedangkan kwetiau basah penambahan puree kacang polong sebesar 60% memiliki rata-rata tertinggi pada aspek warna dan kelembutan dengan rentan skor 4,08 hingga 4,40. Berdasarkan hasil uji Friedman dengan perbedaan signifikan α=0,05 menyatakan terdapat pengaruh penambahan puree kacang polong pada aspek rasa, kekenyalan dan keleastisan. Hasil uji Tuckey menunjukan bahwa kwetiau basah penambahan puree kacang polong 50% adalah yang disukai konsumen. Pada sampel kwetiau basah terpilih memiliki kandungan protein tinggi sebesar 18,07% dan mengandung lemak yang rendah sebesar 4,26%.
PENGARUH PENGOLAHAN BERAS PRATANAK TERHADAP SIFAT FISIK DAN AKTIVITAS ANTIOKSIDAN BERAS LOKAL SULAWESI TENGGARA Pujan, Pujan; Hermanto, Hermanto; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (694.908 KB) | DOI: 10.33772/jstp.v6i4.20310

Abstract

ABSTRACT This study aimed to determine the effect of pre-cooking treatment on the physical and antioxidant properties of local rice in Southeast Sulawesi. The study used a factorial completely randomized design (CRD) consisting of 6 combinations of non-boiled treatment (P1) and para-cooking treatment (P2) as well as types of rice B1 (white rice), B2 (brown rice), and B3 (black rice). The physical properties were tested for growth power and cooking time in addition to the antioxidant activity test. The results of the growth power test show that the highest length before cooking was obtained by the P2B2 sample with a length of 0.74 cm while the lowest length was found in the P1B3 sample with a length of 0.59 cm. After cooking, the highest length measurement was found in P2B2 sample with a length of 0.92 cm while P1B1 sample had the lowest length of 0.88 cm. The highest diameter of rice before cooking was found in P2B2 sample with a diameter of 3.31 mm while the lowest was found in P1B3 sample with a diameter of 3.07 mm. After cooking, the highest diameter was found in P1B2 sample with a diameter of 5.25 mm while the lowest diameter was found in P2B3 sample with a diameter of 4.15 mm. The highest cooking time was obtained by P2B2 sample with an average cooking time of 35.71 minutes while the lowest was P1B1 sample with an average time of 21.32 minutes. The antioxidant activity of parboiled rice was higher than that of conventionally treated rice. The P2B2 sample (pre-cooked brown rice) had the highest antioxidant activity with a DPPH inhibition value of 44.73%. The results show that the pre-cooking treatment had a significant effect on increasing the length and diameter of rice (before cooking), cooking time, and antioxidant activity. Keywords: Parboiling rice, physical properties, antioxidant, Southeast Sulawesi. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan pratanak terhadap sifat fisik dan antioksidan beras lokal Sulawesi Tenggara. Penelitian menggunakan rancangan acak lengkap (RAL) faktorial yang terdiri dari 6 kombinasi, perlakuan non pratanak yang dilambangkan (P1) dan perlakuan paratanak yang dilambangkan (P2), jenis beras B1 (beras putih), B2 (beras merah), dan B3 (beras hitam). Pengujian yang dilakukan adalah pengujian sifat fisik yang terdiri dari daya kembang dan lama pemasakan serta pengujian aktivitas antioksidan. Hasil pengujian daya kembang diperoleh panjang sebelum pemasakan tertinggi pada sampel P2B2 dengan panjang 0,74 cm dan perlakuan terendah pada sampel P1B3 dengan panjang 0,59 cm. Setelah pemasakan hasil pengukuran panjang tertinggi adalah sampel P2B2 dengan panjang 0,92 cm dan terendah pada sampel P1B1 dengan panjang 0,88 cm. Diameter beras tertinggi sebelum pemasakan adalah sampel P2B2 dengan diameter 3,31 mm dan terendah pada sampel P1B3 dengan diameter 3,07 mm. Setelah pemasakan diperoleh diameter tertinggi pada sampel P1B2 dengan diameter 5,25 mm dan perlakuan terendah pada sampel P2B3 dengan diameter 4,15 mm. Lama pemasakan tertinggi adalah P2B2 sebagai perlakuan tertinggi dengan rerata waktu pemasakan 35,71 menit dan terendah pada sampel P1B1 dengan rerata waktu 21,32 menit. Aktivitas antioksidan beras pratanak lebih tinggi dibandingkan beras dengan perlakuan konvensional. Sampel P2B2 (perlakuan pratanak pada beras merah) didapatkan sebagai perlakuan dengan aktivitas antioksidan tertinggi dengan nilai penghambatan DPPH sebesar 44,73%. Hasil yang diperoleh pada penelitian ini menunjukkan perlakuan pratanak berpengaruh nyata terhadap peningkatan panjang dan diameter beras sebelum pemasakan, lama pemasakan dan aktivitas antioksidan beras. Kata kunci: Beras pratanak, sifat fisik, antioksidan, Sulawesi Tenggara
PRODUK PERMEN JELLY DARI FILTRAT DAUN BINAHONG MERAH (Andredera cordifora (Ten.) Steenis) SEBAGAI ALTERNATIF PERMEN SEHAT BERANTIOKSIDAN Imran, Fachrin; Wahyuni, Sri; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.992 KB) | DOI: 10.33772/jstp.v6i4.20329

Abstract

ABSTRACT This study aimed to determine the effect of red Binahong leaf filtrate addition and heating temperature on the organoleptic quality and antioxidant activity of jelly candy. This study used a Factorial Completely Randomized Design (FCRD) with 2 factors, namely the concentration of Binahong filtrate (A) (A0 = 0%, A1 = 10%, A1 = 15%, and A3 = 20%) and temperature: heating (B) (B1 = 70°C : 13 minutes, B2 = 80°C : 10 minutes, and B3 = 90°C : 7 minutes). Observation variables consisted of organoleptic assessments, which were hedonic test and descriptive test (characteristics) including color, aroma, taste, texture (elasticity) and overall (overall), analysis of moisture and ash contents using the thermogravimetric method, and antioxidant activity test using the DPPH (1-1 Diphenyl, 2-picrylhydrazil) method. The results show that the organoleptic assessment of the red Binahong leaf jelly candy product which included descriptive and hedonic tests had a significant effect on the treatment factors used. The results of the antioxidant analysis show that the antioxidant activity of jelly candy was weak where the A2B2 treatment had an initiation value at concentrations of 100 ppm (14.432%), 200 ppm (22.727%), 400 ppm (38.636%), 600 ppm (43.068,) and 800 ppm (52.159%) with an IC50 value of 519.98 ppm. Keywords: Jelly Candy, Binahong Leaves, Antioxidants ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan filtrat daun Binahong merah dan suhu pemanasan terhadap kualitas mutu organoleptik dan aktivitas antioksidan permen jelly. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 faktor yaitu konsentrasi filtrat Binahong (A) (A0 = 0%, A1 = 10%, A1 = 15%, dan A3 = 20%) dan suhu : pemanasan (B) (B1= 70°C : 13 menit, B2 = 80°C : 10 menit, dan B3= 90°C : 7 menit). Variabel pengamatan terdiri penilaian organoleptik yang meliputi uji Afektif (hedonik) dan uji deskriptif (karakteristik) meliputi warna, aroma, rasa, tekstur (kekenyalan) dan keseluruhan (overall), analsis kadar air dan kadar abu menggunakan metode thermogravimetri dan uji aktivitas antioksidan menggunakan metode DPPH (1-1 Diphenyl, 2-picrylhydrazil). Hasil penelitian menunjukkan bahwa penilaian organoleptik produk permen jelly daun Binahong merah yang meliputi uji deskriptif dan uji hedonik berpengaruh nyata terhadap faktor perlakuan yang digunakan. Hasil analisis antioksidan menunjukkan bahwa aktivitas antioksidan permen jelly tergolong lemah dimana perlakuan A2B2 memiliki memiliki nilai persentasi inibisi pada kosentrasi 100 ppm (14,432%), 200 ppm (22,727%), 400 ppm (38,636%), 600 ppm (43,068,) dan 800 ppm (52,159%) dengan nilai IC50 sebesar 519,98 ppm. Kata kunci: Permen jelly, Daun Binahong, Antioksidan
KARAKTERISTIK KIMIA DAN SENSORI SNACK BAR DARI LABU KUNING DAN KACANG HIJAU Alhadi, Muhamad; Fitriani, Shanti; Rahmayuni, Rahmayuni
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (579.251 KB) | DOI: 10.33772/jstp.v6i3.16000

Abstract

Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder.  The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar.  This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications.  The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80).  Data obtained were statistically analyzed using analysis of variance (ANOVA).  If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy.  The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans
PENILAIAN ORGANOLEPTIK, KANDUNGAN PROKSIMAT, BESI (Fe), KOLESTEROL, DAN CEMARAN LOGAM PLUMBUM (Pb) NUGGET KERANG KALANDUE (Polymesoda erosa) B, Sukina; Astati, Astati; Ahmad, Ahmad; Imanuddin, Imanuddin
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (545.682 KB) | DOI: 10.33772/jstp.v6i3.2087

Abstract

ABSTRACT The purpose of this study was to determine the organoleptic assessment of kalandue scallop nuggets with carrot substitution, then continued with the determination of iron content, cholesterol, food quality and food safety of kalandue mussel nuggets selected formula based on test parameters, proximate content, and lead contamination. This study used a completely randomized design (CRD) with four formulas, namely P1 (ratio of kalandue scallops and carrots 100:0), P2 (ratio of kalandue scallops and carrots 75:25), P3 (ratio of kalandue scallops and carrots 50:50), and P4 (ratio of kalandue mussels and carrots 25:75). Organoleptic assessment data were analyzed using non-parametric statistics with the Kruskal Wallis Hedonic test. The results show that the average score for the organoleptic assessment of kalandue scallop nuggets from all test parameters of the P2 formula was preferable to other formulas. Carrot substitution in making kalandue shellfish nuggets had no effect on the organoleptic assessment of all test variables. The results show that the moisture, carbohydrates, protein, fat, ash, crude fiber, Fe, and cholesterol contents were 49.38%, 31.41%, 13.25%, 4.89%, 0.96%, 0.09%, 12.59 mg/100g, and 2.78 mg/100g, respectively. In addition, no lead contamination was found. The conclusions of this research are: the P2 Formula was the best kalandue scallop nugget formula. It met the quality requirements of fish nuggets according to SNI 7758:2013 based on test parameters, proximate content, and lead contamination.  Keywords: kalandue scallop nuggets, organoleptic attributes, proximate, cholesterol, iron, lead contamination ABSTRAKTujuan penelitian ini untuk mengetahui penilaian organoleptik nugget kerang kalandue dengan substitusi wortel, kemudian dilanjutkan dengan penentuan kandungan besi, kolesterol, serta mutu dan keamanan nugget kerang kalandue formula terpilih berdasarkan parameter uji: kandungan proksimat, dan cemaran logam Plumbum. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan Empat formula, yaitu: P1 (perbandingan kerang kalandue dan wortel 100:0), P2 (perbandingan kerang kalandue dan wortel 75:25), P3 (perbandingan kerang kalandue dan wortel 50: 50), dan P4 (perbandingan kerang kalandue dan wortel 25: 75). Data penilaian organoleptik dianalisis dengan menggunakan statistik non-parametrik dengan uji Hedonik Kruskal Wallis. Hasil penelitian menunjukkan rerata skor penilaian organoleptik nugget kerang kalandue dari semua parameter pengujian formula P2 lebih disukai dibanding formula lainnya. Substitusi wortel pada pembuatan nugget kerang kalandue tidak berpengaruh pada penilaian organoleptik semua variabel pengujian. Hasil pemeriksaan kandungan air, karbohidrat, protein, lemak, kadar abu, serat kasar, Fe, dan kolesterol masing-masing adalah 49,38%, 31,41%, 13,25%, 4,89%, 0,96%, 0,09%, 12,59 mg/100g, dan 2,78 mg/100g, serta tidak ditemukan cemaran logam Pb. Kesimpulan hasil penelitian ini adalah: Formula P2 merupakan formula nugget kerang kalandue terbaik, serta telah memenuhi persyaratan mutu nugget ikan menurut SNI 7758:2013, berdasarkan parameter uji: kandungan proksimat, dan cemaran logam Plumbum.Kata kunci: nugget kerang kalandue, penilaian organoleptik, kandungan proksimat, kolesterol, zat besi, cemaran logam Plumbum
PENGARUH PENAMBAHAN SARI JAHE (Zingiber Officinale) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK DODOL SERAT KEDELAI Lasran, Lasran; Hermanto, Hermanto; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.843 KB) | DOI: 10.33772/jstp.v6i3.18914

Abstract

ABSTRACTThis study aimed to determine the effect of adding ginger juice on the organoleptic and chemical values of soy fiber dodol products. This study used a completely randomized design consisting of the addition of ginger extract (F), namely treatment F0 (0%), F1 (1%), F2 (2%), F3 (3%), and F4 (4%). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The addition of ginger juice had a very significant effect on the parameters of aroma, texture, color, and significantly different on taste. Based on the results of the organoleptic assessment, the most preferred treatment was F2 treatment (addition of 2% ginger juice) with color, aroma, and texture rating scores reached 3.89 (like), 3.80 (like), and 3.56 (like), respectively. The chemical analysis results show that the selected treatment had 17.53% water, 1.60% ash, 12.25% protein, 31.37% fat, 10.52% fiber, and 9.79% crude fiber. Among the five parameters, parameters of water, fat, protein, and crude fiber contents met the national standard but the ash content did not.Keywords: lunkhead, soybean dregs, gingerABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan sari jahe terhadap nilai organoleptik dan nilai kimia produk dodol serat kedelai. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri atas penambahan sari jahe (F) yaitu perlakuan F0 (0%), F1 (1%), F2 (2%), F3 (3%) dan F4 (4%). 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 sari jahe berpengaruh sangat nyata terhadap parameter aroma, tekstur, warna dan berbeda nyata pada rasa. Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan F2 (penambahan sari jahe 2%) dengan skor penilaian warna 3,89 (suka) aroma 3,80 (suka), tekstur 3,56 (suka).dengan nilai analisis kimia meliputi analisis kadar air 17,53%, kadar abu 1,60%, kadar protein 12,25%, dan kadar lemak 31,37%, kadar serat 10,52%, serat kasar 9,79%. dari 5 parameter ada 4 parameter kadar air, kadar lemak, kadar protein dan kadar serat kasar telah memenuhi SNI dan 1 parameter yaitu kadar abu tidak sesuai standar SNI.Kata kunci: dodol, ampas kedelai, jahe
FORMULASI NASI INDIGENOUS (BERAS CISOKAN) DENGAN MAKANAN KHAS SUMATERA BARAT SEBAGAI PRODUK PANGAN DARURAT Refdi, Cesar Welya; Rasdiana, Felga Zulfia; Fajri, Prima Yaumil
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.181 KB) | DOI: 10.33772/jstp.v6i4.18855

Abstract

The critical part of disaster mitigation is getting the food needs of disaster victims, namely emergency food. Emergency Food Products (EFP) are processed food products specifically designed to meet humans' daily energy needs (2100 kcal) and are consumed in abnormal situations. West Sumatra has a variety of traditional cuisine that is liked by various people especially in Indonesian peoples. This study aimed to determine the formulation of indigenous rice (Cisokan Rice) and traditional West Sumatra dishes as emergency food based on nutritional composition to meet IOM emergency food standards. This research obtained three formulations of Emergency Food products using traditional foods from West Sumatra. These formulations, namely Rice with Rendang, Rice with Chicken Kalio, and Rice with Fish Asam padeh. Each formulation consists of 250 grams per serving. Each product formulation also meets the requirements for emergency food consumption, namely 2100 kcal per day, which can be fulfilled with 3-4 portions of consumption a day.
PENGARUH SUBSTITUSI TEPUNG DAUN KELOR (Moringa oleifera L.) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS BERBASIS TEPUNG BERAS MERAH (Oryza nivara L.) SEBAGAI PANGAN FUNGSIONAL Risna, Risna; Ansharullah, Ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (627.267 KB) | DOI: 10.33772/jstp.v6i4.20311

Abstract

ABSTRACT This study aimed to determine the effect of Moringa leaf (Moringa oleifera L) flour substitution on organoleptic characteristics, nutritional values, and antioxidant activity of brownies made from brown rice (Oryza nivara L.) flour. This study used a completely randomized design (CRD) consisting of five types of treatment, namely substitution of Moringa leaf flour (K0 = 0%, K1 = 5%, K2 = 10%, K3 = 15%, and K4 = 20%). Data were analyzed using the Analysis of Variance (ANOVA) method and then followed with Duncan's Multiple Range Test (DMRT) test with a 95% confidence level (α = 0.05). The most preferred product was the K2 treatment (10% Moringa leaf flour substitution) with assessment scores of color, aroma, taste, and texture reached 4.1 (like), 4.18 (like), 4.17 (like), and 3.83 (like), respectively. The selected product contained 30.42% water, 2.11% minerals, 8.65 fat, 10.29% protein, and 48.57% carbohydrate. The results show that substitution of Moringa leaf flour had a very significant effect on organoleptic characteristics of color, aroma, and taste, and had a significant effect on the organoleptic characteristics of texture. The organoleptic assessment shows that the product was accepted (preferred) by panelists. Brownies with Moringa leaf flour substitution met the standards of SNI 01-0222-1995 for water and ash content as well as SNI 01-3840-1995 for fat content. It also had an antioxidant activity with increasing % inhibition as the concentration of Moringa leaf flour increases. Keywords: Brown Rice Flour, Moringa Leaf Flour, Nutritional Value, Antioxidant Activity, Brownies ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi tepung daun kelor (Moringa oleifera L) terhadap nilai organoleptik, nilai gizi, aktivitas antioksidan brownies kukus berbasis tepung beras merah (Oryza nivara L.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu substitusi tepung daun kelor yaitu (K0 = 0%, K1 5%, K2 = 10%, K3 = 15% dan K4 = 20%). Analisis data dilakukan dengan metode Analysis of Varian (ANOVA) dengan uji lanjut Duncan’s Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian terbaik brownies kukus berbasis tepung beras merah yaitu perlakuan K2 (substitusi tepung daun kelor 10%) dengan skor penilaian terhadap warna sebesar 4,1 (suka), aroma sebesar 4,18 (suka), rasa sebesar 4,17 (suka), tekstur sebesar 3,83 (suka), kadar air sebesar 30,42%, kadar abu sebesar 2,11%, kadar lemak sebesar 8,65, kadar protein sebesar 10,29% dan kadar karbohidrat sebesar 48.57%. Berdasarkan hasil penelitian substitusi tepung daun kelor berpengaruh sangat nyata terhadap karakteristik organoleptik warna, aroma, dan rasa, dan berpengaruh nyata terhadap karakteristik organoleptik tekstur brownies kukus berbasis tepung beras merah terbaik, penilaian organoleptik dapat diterima dan disukai oleh panelis. Brownies dengan substitusi tepung daun kelor memenuhi standar berdasarkan SNI 01-0222-1995 untuk kadar air, kadar abu, SNI 01-3840-1995 untuk kadar lemak dan memiliki aktivitas antioksidan yang % inhibisinya meningkat seiring dengan meningkatnya kosentrasi tepung daun kelor. Kata kunci: Tepung Beras Merah, Tepung Daun Kelor, Nilai Gizi, Aktivitas Antioksidan, Brownie
KARAKTERISTIK FISIK DAN SENSORI VIRGIN COCONUT OIL DENGAN PENAMBAHAN FILTRAT JAHE Sipahelut, Sophia G; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (273.519 KB) | DOI: 10.33772/jstp.v6i4.20330

Abstract

ABSTRACT The purpose of this study was to determine the concentration of ginger addition that can produce VCO with high yield, refractive index, and specific gravity that met quality standards and was preferred by consumers. The research design used a completely randomized design with treatments J1 (10% ginger), J2 (20% ginger), and J3 (30% ginger). Data analysis used the One-Way Analysis of Variance (ANOVA) method using SPSS software version 17. The significant results were then followed by Duncan's Multiple Range Test (DMRT) at a significance level of 0.05. The results show that the most preferred treatment was J1 with average hedonic scores of color, aroma, taste, texture reached 4.85 (very like), 4.45 (like), 4.25 (like), and 4.35 (like), respectively. Meanwhile, the descriptive scores of color, aroma, taste, and texture reached 2.25 (a little yellowish), 3.60 (had ginger aroma), 3.30 (slightly spicy), and 2.45 (slightly thick). The selected product had a 22% yield, 0.953 specific gravity, and 1.446 refractive indexes. Yield and specific gravity results met the Asian and Pacific Coconut Community (APCC) standard but the refractive index did not. Keywords: ginger, physical characteristic, sensory characteristic, virgin coconut oil ABSTRAK Tujuan penelitian ini adalah menentukan konsentrasi penambahan jahe yang dapat menghasilkan VCO dengan rendemen tinggi, indeks bias dan bobos jenis sesuai standar mutu serta disukai konsumen. Rancangan penelitian menggunakan Rancangan Acak Lengkap dengan perlakuan J1(10% jahe), 2(20% jahe) dan J3(30% jahe). Analisis data menggunakan analisis dengan metode One Way Analysis of Variance (ANOVA) menggunakan software SPSS versi 17. Hasil analisis terdapat pengaruh oleh perlakuan, dilanjutkan dengan Duncans Multiple RangeTes t(DMRT) pada taraf signifikansi α=0.05. Hasil penelitian menunjukkan perlakuan terpilih pada J1 dengan rerata hedonik warna 4,85 (sangat suka), aroma 4,45 (suka), rasa 4,25 (suka), tekstur 4,35 (suka), deskriptif warna 2,25 (agak kekuningan), aroma 3,60(beraroma jahe), rasa 3,30 (agak pedas jahe), tekstur 2,45 (agak kental), rendemen 22%, bobot jenis 0,953 dan indeks bias 1,446. Uji rendemen dan bobot jenis telah memenuhi Asian and Pacific Coconut Community (APCC) namun indeks bias belum memenuhi standar APCC. Kata Kunci: jahe, sifat fisik, sifat sensoris,virgin coconut oi
PENGARUH HEAT MOISTURE TREATMENT PATI SAGU TERHADAP KARAKTERISTIK KIMIA STIK SARUT (PANGAN TRADISIONAL MALUKU) Tetelepta, Gilian; Picauly, Priscillia
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.144 KB) | DOI: 10.33772/jstp.v6i3.18201

Abstract

The purpose of this research was to determine the appropriate heat moisture treatment modified with different moisture contents to produce sarut stick. A completely randomized experimental design with native sago starch and different moisture content (24%, 27%, dan 30%) and 3 replications was applied in this research. The result show that the HMT treatment of 27% was found to be the right treatment with the highest levels namely water content 2,83%, ash content of 0,87%, protein content of 2,13%, fat content 8,11%, carbohydrate content 86,06% and crude fiber content 13,16%.

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