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Jurnal Sains dan Teknologi Pangan
Published by Universitas Halu Oleo
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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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Articles 708 Documents
ANALISIS KADAR VITAMIN E DAN DAYA TERIMA KUE BAGEA SUBTITUSI TEPUNG BEKATUL (Oryza sativa L) DENGAN KONSENTRASI BERBEDA Saputra, Ipran; Ansharullah, Ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): 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 (602.447 KB) | DOI: 10.33772/jstp.v7i1.24131

Abstract

This study aims to determine the effect of rice bran flour content on the acceptability of bagea cookie and the vitamin E content of bagea cookies. This study used a completely randomized design (CRD) with various treatment percentages, the substitution of sago flour and rice bran flour which included F0 (0% rice bran flour: 100% sago flour), F1 (20% rice bran flour: 80% sago flour), F2 (30% rice bran flour: 70% sago flour), F3 (40% rice bran flour: 60% sago flour), and F4 (50% rice bran flour: 50% sago flour). Data were analyzed using analysis of variance (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the treatment of rice bran flour substitution had a very significant effect on the improvement of aroma, taste, and texture. The best treatment was obtained in the F4 treatment with assessment scores of color, aroma, taste, and texture reached 3.19 (slightly like), 3.87 (like), 3.70 (like), and 2.61 (slightly like), respectively. The selected bagea cookie had a vitamin E content of 31.08%. The vitamin E level increased as the number of rice bran flour increased.Keywords: Rice bran flour, sago flour, bagea cookie.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh kadar tepung bekatul terhadap daya terima kue bagea dan kandungan vitamin E kue bagea. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai persentase perlakuan, substitusi tepung sagu dan tepung bekatul yang meliputi F0 (Tepung Sagu 100 % : bekatul 0 %), F1 (Tepung Bekatul 20 % : tepung Sagu 80 % ), F2 (Tepung Bekatul30 % : tepung Sagu 70 %), F3 (tepung bekatul 40 % : tepung sagu 60 %), F4 (tepung bekatul 50 % : tepung sagu 50 %). Data dianalisis menggunakan analysis of varian (ANOVA) dengan uji lanjut menggunakan Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95 %. Hasil penelitian menunjukkan bahwa perlakuan subtitusi tepung bekatul kue bagea berpengaruh sangat nyata terhadap peningkatan organoleptik aroma, rasa dan tekstur. Perlakuan terbaik diperoleh pada perlakuan F4 dengan skor penilaian terhadap warna 3,19 (agak suka), aroma 3,87 (suka), rasa 3,70 (suka), tekstur 2,61 (agak suka). Kue bagea terpilih memiliki kadar Vitamin E 31,08 %. Semakin banyak penambahan tepung bekatul dan tepung sagu kandungan kadar Vitamin E semakin meningkat.Katakunci: Tepung bekatul, tepung sagu, kue bagea.
ANALISIS KUALITATIF DAN KUANTITATIF KANDUNGAN FORMALIN PADA PRODUK TERASI (Shrimp Paste) YANG DIPERDAGANGKAN DI PASAR SENTRAL KOTA DAN PASAR SENTRAL WUA-WUA Hardinata, Wayan; Karimuna, La; asyik, nur
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (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 (498.633 KB) | DOI: 10.33772/jstp.v6i6.22854

Abstract

ABSTRACTThis study aimed to determine the formalin content of shrimp paste traded in the City Central Market and Wua-Wua Central Market. The analytical method used was the Phenylhydrazine method and quantitative test (Titration Method). The qualitative test was done to determine the presence or absence of formalin in the shrimp paste, while the quantitative test was done to determine the amount of formalin contained in the shrimp paste traded in the City Central Market and the Wua-Wua Central Market. This was a descriptive qualitative-quantitative study. The results of this study show that from 6 samples taken at the City Central Market and the Wua-Wua Central Market, five samples were positive for formalin. The average amount of formalin contents at the City Central Market were 77 mg/kg (A2) and 54.6 mg/kg (A3). Meanwhile, the average amount of formalin contents at the Wua-Wua Central Market were 60 mg/kg (B1), 66.7 mg/kg (B2), and 107.2 mg/kg (B3).Keywords: Shrimp paste, Formalin, Traditional marketABSTRAKPenelitian ini bertujuan untuk mengetahui kandungan formalin pada terasi yang diperdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua. Metode analisis yang digunakan yaitu metode Fenilhidrazin dan uji kuantitatif (Metode Titrasi). Uji kualitatif bertujuan untuk mengetahui ada tidaknya formalin pada terasi, sedangkan uji kuantitatif bertujuan untuk mengetahui berapa kadar formalin yang terkandung pada terasi yang diperdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua. Jenis penelitian ini yaitu deskriptif kualitatif dan kuantitatif. Hasil penelitian ini memberikan informasi bahwa sampel yang diambil dari 6 sampel Pasar Sentral Kota dan Pasar Sentral Wua-Wua 5 sampel positif mengandung formalin. Rata-rata persentase kadar formalin di lokasi Pasar Sentral Kota (A2) sebesar 77 mg/kg dan 54,6 mg/kg (A3). Pasar Sentral Wua-Wua (B1) 60 mg/kg, (B2) 66,7 mg/kg dan (B3) 107,2 mg/kg. Hasil penelitian menghasilkan simpulan terdeteksinya penggunaan formalin pada 5 sampel produk terasi yang beredar di lokasi Pasar Sentral Kota dan Pasar Sentral Wua-Wua kota Kendari.Kata kunci: Terasi, Formalin, Pasar tradisional.
KARAKTERISTIK EDIBLE FILM DARI BERBAGAI JENIS UMBI-UMBIAN DENGAN PENAMBAHAN GLISEROL: STUDI KEPUSTAKAAN Madu, Wa Ode Al Wahyuni Madu Al Wahyuni; Wahyuni, Sri; Susilowati, Prima Endang
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): 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 (504.912 KB) | DOI: 10.33772/jstp.v7i1.24136

Abstract

ABSTRACTThis review aimed to see the effect of adding glycerol on the characteristics of edible films produced from various types of tubers. The addition of glycerol is done to increase the elasticity properties so that the bond can increase the molecular distance from the polymer. The glycerol compound is effective in increasing the plastic properties of the film because it has a small molecular weight so that it can reduce the intermolecular forces along the polymer chain which causes the starch film to be flexible and easy to bend. The results of the review show that the addition of glycerol has been proven to improve the characteristics of the edible film of various types of tubers. The physical and chemical properties improvements of edible films include thickness, tensile strength, percent elongation, and water content so that the edible films produced can be applied as packaging materials for food products.Keywords: edible film, tubers, glycerolABSTRAKReview ini bertujuan untuk melihat pengaruh penambahan gliserol terhadap karakteristik edible film yang dihasilkan dari berbagai jenis umbi-umbian. Penambahan gliserol dilakukan untuk untuk meningkatkan sifat elastisitas sehingga ikatan dapat menaikan jarak molekul dari polimer. Senyawa gliserol efektif dalam menaikkan sifat plastik film karena memiliki berat molekul yang kecil sehingga mampu menurunkan gaya intermolekul sepanjang rantai polimernya yang menyebabkan film dari pati akan lentur dan mudah dibengkokkan. Hasil review menunjukkan bahwa penambahan gliserol terbukti dapat memperbaiki karakteristik edible film dari berbagai jenis umbi-umbian. Perbaikan yang dimaksud adalah sifat fisik dan kimia edible film yang meliputi ketebalan, kuat tarik, persen pemanjangan dan kadar air sehingga edible film yang dihasilkan mampu diaplikasikan sebagai bahan pengemas pada produk pangan.Kata kunci:edible film, umbi-umbian, gliserol
Changes in The Number of Mold and Acceptance Rate of Kappaphycus alvarezii Jelly Candy Packed with Edible Film Gelatin-CMC During Storage Naiu, Asri Silvana; Yusuf, Nikmawatisusanti; Hudongi, Yusnina
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (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 (564.297 KB) | DOI: 10.33772/jstp.v6i6.21646

Abstract

This study aimed to analyze changes in the number of molds and the level of panelist acceptance of K. alvarezii jelly candy packaged using gelatin-CMC edible film during storage. The method used in this study is a laboratory experimental method which consists of two stages, namely preliminary research which aims to determine the best edible film formula to be used as jelly candy packaging and the main research to analyze changes in the number of molds and the level of acceptance of appearance, taste, aroma and texture of jelly candy that has been packaged using a gelatin-CMC edible film during storage. Storage for 60 days was converted to 15 days in a climatic chamber with a temperature of 40 ℃ and a humidity of 75%. Sampling was carried out every 3 days. The research design used linear regression to see the relationship between storage time and test parameters. The results of the preliminary study showed the best formula for edible film, namely 1% gelatin, 0.3% bees wax, 0.75% CMC, and 0.3% glycerol which resulted in a water vapor transmission rate of 18.60 g/m2/24 hours. The results of the main study showed that storage time had a moderate effect on mold. Mold was detected on the last day of observation, storage time had a very strong effect on the level of acceptance which decreased with storage time. The organoleptic value of jelly candy packaged using gelatin-CMC edible film was still acceptable to the panelists until the 36th day of storage.
PEMBUATAN BUBUR INSTAN BERAS MERAH DENGAN PENAMBAHAN TEPUNG KACANG MERAH UNTUK MENINGKATKAN NILAI GIZI MP ASI Fitri, Fitri; Karimuna, La; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (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 (372.281 KB) | DOI: 10.33772/jstp.v6i6.22849

Abstract

ABSTRACTThis study aimed to determine the effect of brown rice flour (Oryza nivara) and red bean flour (Vigna angularis L) formulations on organoleptic assessment, iron content, and proximate values of breast milk substitute. This study used a completely randomized design (CRD) consisting of five levels of red bean flour addition (B0 = 0%, B1 10%, B2 = 20%, B3 = 30%, and B4 = 40%). Data analysis was carried out using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) with a 95% confidence level (α=0.05). The best result was obtained by B2 treatment (addition of 20% red bean flour) with assessment scores of color, aroma, taste, and texture reached 4.17 (like), 4.13 (like), 3.90 (like), and 3.96 (like), respectively. The selected treatment contained 11.53% water, 1.28% ash, 15.9% fat, 3.295% protein, 35.43% carbohydrate, and 1.341% iron. The results show that the addition of red bean flour had a very significant effect on the organoleptic improvement of color, aroma, and texture, and significantly increased the organoleptic characteristics of taste. The organoleptic assessment result shows that the product was favored by the panelists. Instant brown rice porridge with the addition of red bean flour met the standard of SNI No. 01-7111.1-2005 for fat, ash, and protein contents.Keywords: red rice flour instant porridge, red bean flour, nutritional value, iron.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung beras merah (Oryza nivara) dan tepung kacang merah (Vigna angularisL) terhadap penilaian organoleptik, kandungan zat besi, dan nilai proksimat makanan pendamping ASI. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu penambahan tepung kacang merah yaitu (B0 = 0%, B1 10%, B2 = 20%, B3 = 30% dan B4 = 40%). 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 bubur instan berbasis tepung beras merah yaitu perlakuan B2 (penambahan tepung kacang merah 20%) dengan skor penilaian terhadap warna sebesar 4,17 (suka), aroma sebesar 4,13 (suka), rasa sebesar 3,90 (suka), tekstur sebesar 3,96 (suka), kadar air sebesar 11,53%, kadar abu sebesar 1,28%, kadar lemak sebesar 15,9%, kadar protein sebesar 3,295% dan kadar karbohidrat sebesar 35,43%, zat besi 1,341%. Berdasarkan hasil penelitian penambahan tepung kacang merahberpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, dan tekstur, dan berpengaruh nyata terhadap penimgkatan karakteristik organoleptik rasa bubur instanberbasis tepung beras merah terbaik, penilaian organoleptik dapat diterima dan disukai oleh panelis. Bubur instan beras merah dengan penambahan tepung kacang merah untuk kadar lemak, abu, dan protein telah memenuhi standar SNI No. 01-7111.1-2005.Kata kunci: Bubur instan tepung beras merah, tepung kacang merah, nilai gizi, zat besi
PENGARUH PENAMBAHAN BUBUK KAYU SECANG (Caesalpinia sappan L.)TERHADAP MUTU ORGANOLEPTIK, PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN DARI CAKE BERBASIS SAGU DAN BERBASIS TERIGU Sarinah, Sitti; Wahyuni, Sri; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): 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 (620.247 KB) | DOI: 10.33772/jstp.v7i1.24154

Abstract

ABSTRACTThe purpose of this study was to determine the effect of adding natural dye of sappanwood (Caesalpinia sappan L.) powder on the organoleptic characteristic, nutritional values, and antioxidant activity of cakes made from sago flour and wheat flour. This study used an experimental research design using the formulations of 80% wheat flour: 20% sappanwood powder and 80% sago flour: 20% sappanwood powder. Data analysis of the comparison of control and treatment cakes using the T-test. The results of the hedonic and descriptive organoleptic assessment on sago flour-based cake products were better than wheat flour-based cakes. Sago flour-based cake products contained better nutritional values than flour-based cakes. The antioxidant activity on the IC50 value criteria for sago flour-based cake products was much better than wheat flour with IC50 values of 113.98 ppm vs 176.96 ppm, respectively. The cake product formulations of wheat flour with sappan wood powder and sago flour with sappan wood powder met the national standard.Keywords: cake, wheat flour, sago flour, sappanwood powder.ABSTRAKTujuan penelitian ini adalah untuk menentukan pengaruh penambahan pewarna alami bubuk kayu secang (Caesalpinia sappan L.) terhadap nilai organoleptik, nilai gizi dan aktivitas antioksidan cake berbasis tepung sagu dan berbasis tepung terigu. Penelitian ini menggunakan desain penelitian Eksperimen dengan menggunakan formulasi (tepung terigu 80% : bubuk kayu secang 20%) dan (tepung sagu 80% : bubuk kayu secang 20%). Data analisis perbandingan cake kontrol dan perlakuan menggunakan uji T (T-Tests) Hasil penilain organoleptik hedonik dan deskriptif pada produk cake berbasis tepung sagu lebih baik dibandinghkan cake berbasis tepung terigu. Produk cake berbasis tepung sagu mengandung nilai gizi lebih baik dibandingkan cake berbasis tepung. Aktivitas antioksidan pada kriteria nilai IC50 pada produk cake berbasis tepung sagu jauh lebih baik dibandingkan tepung terigu dengan nilai IC50 pada pada produk cake berbasis tepung sagu sebesar 113,98 ppm sedangkan pada tepung terigu memiliki nilai IC50 176,96 ppm. Berdasarkan hasil penelitian produk cake formulasi tepung terigu dangan bubuk kayu secang dan tepung sagu dengan bubuk kayu secang telah memenuhi standar SNI.Kata kunci: cake, Tepung terigu, Tepung sagu, Bubuk kayu secang.
PENGARUH SUBSTITUSI TEPUNG SAGU HMT (HEAT MOISTURE TREATMEAT) PADA PEMBUATAN SIRUP KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK ORGANOLEPTIK, VISKOSITAS, DAN AKTIVITAS ANTIOKSIDAN Cerlyn, Cerlyn; Ansharullah, Ansharullah; L, Mariani
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): 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 (721.965 KB) | DOI: 10.33772/jstp.v7i1.24132

Abstract

ABSTRACTThis study aimed to determine the effect of HMT (Heat Moisture Treatment) sago flour substitution in red dragon fruit (Hylocereus polyrhizus) peel syrup on its organoleptic characteristics, viscosity, and antioxidant activity. This study used a completely randomized design (CRD) consisting of four treatments, namely N0 (100% red dragon fruit peel syrup: 0% HMT sago), N1 (98% red dragon fruit peel syrup: 2% HMT sago), N2 (96 % red dragon fruit peel syrup: 4% HMT sago), and N3 (94% red dragon fruit peel syrup: 6% HMT sago). Data were analyzed using analysis of variance, followed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the most preferred product was the N2 treatment with average rating scores of color, aroma, and taste that reached 3.53 (like), 3.47 (slightly like), and 3.30 (slightly like), respectively. Meanwhile, the selected product also had a viscosity analysis value of 3458.86 cP, pH of 3.965, and an IC50 value of 268.759 ppm (weak antioxidant activity). The red dragon fruit peel syrup with HMT sago substitution had a purple color and red dragon fruit peel aroma. The organoleptic assessment shows that the product’s color was liked was by panelists, while its aroma and taste were slightly liked.Keywords: Syrup, red dragon fruit peel,HMT Sago Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung sagu HMT (Heat Moisture Treatmeat) pada pembuatan sirup kulit buah naga merah (Hylocereus polyrhizus) terhadap karakteristik organoleptik, viskositas, dan aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan yaitu N0 (100% sirup kulit buah naga merah : sagu HMT 0%), N1 (98% sirup kulit buah naga merah : sagu HMT 2%), N2 (96% sirup kulit buah naga merah : sagu HMT 4%), dan N3 (94% sirup kulit buah naga merah : sagu HMT 6%). Data dianalisis menggunakan sidik ragam (Analisys of Varian), dilanjutkan dengan uji Duncan,s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian perlakuan terbaik dengan rata-rata penilaian produk sirup pada warna sebesar 3,53 (suka), aroma 3,47(agak suka),dan rasa 3,30 (agak suka) serta diperoleh nilai analisis viskositas sebesar 3458,86 cP, pH sebesar 3,965, dan aktivitas antioksidan sirup kulit buah naga merah terpilih 6% dengan nilai IC50 268,759 ppm (lemah). Berdasarkan hasil analisis sirup kulit buah naga merah dengan substitusi sagu HMT dengan deskripsi warna ungu, beraroma kulit buah naga merah, memiliki penilaian organoleptik dapat diterima (suka) oleh panelis untuk kategori warna, sedangkan untuk aroma dan rasa dengan kategori agak suka.Kata kunci: Sirup, Kulit Buah Naga Merah,Tepung Sagu HMT
PENGARUH PERBEDAAN PENAMBAHAN TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN DAGING IKAN CAKALANG (Katsuwonus pelamis) TERHADAP NILAI GIZI DAN SENSORIK BISKUIT Lestari, Yuyun Dwi; Ansharullah, Ansharullah; Isamu, Kobajashi T
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (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 (606.246 KB) | DOI: 10.33772/jstp.v6i6.22855

Abstract

ABSTRACTThe aim of the study was to determine the effect yellow sweet potato flour (Ipomoea batatas L) and skipjack tuna (Katsuwonus pelamis) addition on the nutritional and sensory values of biscuit products. This research was conducted using a completely randomized design (CRD) method with various formulation treatments, namely K0 (100% wheat flour), K1 (75% yellow sweet potato flour: 5% fish meat: 20% wheat flour), K2 (70% yellow sweet potato flour: 10% fish meat: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% fish meat: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% fish meat: 20% wheat flour). The data were analyzed using analysis of variance, with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the K1 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, aroma, taste, and texture reached 4.34 (like), 4.16 (like), 4.13 (like), and 4.09 (like), respectively. Nutritional value analysis of the selected K1 biscuit products shows that it contained 6.87% water, 2.83% ash, 26.17% fat, 6.58% protein, and 57.83% carbohydrates. The biscuit product with the addition of yellow sweet potato flour and skipjack fish meat met the national standard for fat and protein contents. Keyword: Biscuit, yellow sweet potato flour, skipjack meatABSTRAKPenelitian bertujuan untuk mengetahui perbedaan penambahan tepung ubi jalar kuning (Ipomoea batatas L) dan daging ikan cakalang (Katsuwonus pelamis) terhadap nilai gizi dan sensorik produk biskuit. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan formulasi, yaitu K0 (Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : daging ikan 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : daging ikan 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : daging ikan 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : daging ikan 20% : tepung terigu 20%). Data hasil penelitian dianalisis menggunakan sidik ragam (analysis of varian), dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakukan K1 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,34 (suka), aroma 4,16 (suka), rasa 4,13 (suka) dan tekstur 4,09 (suka). Analisis nilai gizi produk biskuit terpilih K1 meliputi kadar air (6,87),abu (2,83), lemak (26,17), protein (6,58) dan karbohidrat (57,83). Berdasarkan standar mutu SNI biskuit, bahwa produk biskuit penambahan tepung ubi jalar kuning dan daging ikan cakalang sudah memenuhi standar mutu SNI untuk kadar lemak dan kadar protein.Kata kunci: Biskuit,ubi jalar kuning, daging ikan cakalang lumat
PENGARUH FORMULASI TEPUNG BERAS MERAH (Oryza nivara L) DAN TEPUNG BUAH PARE (Momordica charantia L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES SEBAGAI MAKANAN SELINGAN PADA PENDERITA DIABETES Firlana, Ayuh; Karimuna, La; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (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 (629.117 KB) | DOI: 10.33772/jstp.v6i6.22808

Abstract

ABSTRACTThe aim of this study was to determine the effect of the formulation of brown rice (Oryza nivaraL) flour and bitter gourd (Momordica charantia L) flour on the organoleptic and nutritional values of cookies as a snack for diabetics. This study was arranged based on a completely randomized design (CRD). This study used five treatments, namely brown rice flour: bitter gourd flour A0 (100%: 0%), A1 (97%: 3%), A2 (94%: 6%), A3 (91%: 9%), and A4 (88% : 12%). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then Duncan's Multiple Range Test (DMRT) was conducted at a 95% confidence level (α=0.05). The results showed that the most preferred product was found in A2 treatment with organoleptic scores of color, texture, taste, and aroma reached 3.61 (like), 3.70 (like), 3.29 (like), and 3.57 (like), respectively. The nutritional value of cookies produced in A2 treatment shows that it has 3.30% water, 0.81% ash, 32.54% fat, 7.76% protein, and 18.20% glucose. The brown rice and bitter gourd cookies products met the national quality standards for water, ash, and protein contents.Keywords: brown rice, bitter gourd, cookies, snack, proximate value.ABSTRAKPenelitian ini bertujuan penelitian ini adalah untuk pengaruh formulasi tepung beras merah (Oryza nivaraL) dan tepung buah pare (Momordica charantia L) terhadap nilai organoleptik dan nilai gizi cookies sebagai makanan selingan pada penderita diabetes. Penelitian ini disusun berdasarkan rancangan acak lengkap (RAL). Penelitian ini menggunakan lima perlakuan yang yaitu Tepung beras merah : Tepung Buah Pare A0 (Tepung 100 % : 0%), A1 (97% : 3 %), A2 (94%: 6%), A3 (91%: 9%), A4 (88% : 12%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilakukan uji duncan’s multiple range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terhadap cookies dengan penambahan beras merah (Oryza nivara L) dan buah pare (Momordica charantia L) yang disukai panelis terdapat pada perlakuan A2 dengan skor organoleptik warna 3,61 (suka), organoleptik tekstur 3,70 (suka), organoleptik rasa 3,29 (suka), organoleptik aroma 3,57(suka). Nilai gizi cookies yang dihasilkan pada perlakuan A2 mengandung kadar air sebesar 3.30%, kadar abu sebesar 0,81%, kadar lemak sebesar 32,54 %, kadar protein 7,76%, kadar glukosa sebesar 18,20%. Berdasarkan standar mutu SNI cookies bahwa produk cookies beras merah dan buah pare sudah memenuhi standar mutu SNI untuk kadar air, kadar abu, dan kadar protein.Kata kunci : beras merah, buah pare, cookies, makanan selingan, nilai proksimat.
PENILAIAN ORGANOLEPTIK DAN KANDUNGAN NILAI GIZI PRODUK SELAI KACANG TANAH (Arachis hypogea L.) YANG DISUBSTITUSI BUBUK KULIT BUAH JERUK NIPIS (Citrus aurantifolia) Meli, Wa Ode; Tamrin, Tamrin; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): 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 (586.754 KB) | DOI: 10.33772/jstp.v7i1.24137

Abstract

ABSTRACTThis study aimed to analyze the effect of lime peel powder substitution on the organoleptic characteristics and nutritional values of peanut butter products. The study was conducted using a completely randomized design (CRD) with peanut butter: lime peel powder formulation of B0 (100%), B1 (99 g :1 g), B2 (98.5 g: 1.5 g), B3 (98.3 g: 1.7 g), and B4 (98 g: 2 g). Data were analyzed using analysis of variances (ANOVA) followed by a real difference test, namely DMRT (Duncan's Multiple Range Test) at a 95% confidence level (α=0.05). The results show that the addition of 2 g lime peel powder to 98 g of peanut butter (B4) had a very significant effect on the organoleptic assessment of color, aroma, taste, and texture. The most preferred selected treatment was the B4 (98 g: 2.0 g) product with average scores of color, aroma, taste, and texture reached 4.37 (like), 4.31 (like), 4.42 (like), and 4.32 ( like). The nutritional value analysis of the B4 product shows that it contained 36.01% water, 4.31% ash, 2.18% protein, 39.14% fat, 14.25% carbohydrate, 48.04% crude fiber, and 15.00% glucose. The product was preferred by panelists and it met the national standards on ash, protein, and carbohydrate contents. However, it did not meet the national standards on water, fat, crude fiber, and glucose contents. Keywords: peanut butter, lime peel powder.ABSTRAKTujuan dari penelitian ini adalah untuk mempelajari pengaruh subtitusi bubuk kulit buah jeruk nipis pada nilaii organoleptik dan kandungan nilai gizi produk selai kacang tanah. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL). Formulasi selai kacang tanah B0(100%) B1 (99 g:1 g) B2 (98.5 g:1.5 g)B3(98.3 g:1.7 g) B4 (98 g:2.0 g). Data dianalisis menggunakan analysis of variances (ANOVA) dilanjutkan dengan uji beda nyata yaitu DMRT (Duncan’s Multiple Range Test) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukan bahwa penambahan bubuk kulit buah jeruk nipis 2,0 g pada selai kacang tanah 98 g berpengaruh sangat nyata terhadap penilaian organoleptik warna, aroma, rasa dan tekstur. Perlakuan terpilih diperoleh pada substitusi B4 (98 g+2,0 g) dengan kategori penilaian warna dengan nilai 4,37 (suka), aroma 4,31 (suka), rasa 4,42 (suka), dan tekstur 4,32 (suka). Nilai gizi yaitu kadar air sebesar 36,01%, kadar Abu 4,31%, kadar protein 2,18%, kadar lemak 39,14%, kadar karbohidrat 14,25%, kadar serat kasar 48,04% dan kadar glukosa 15,00%. Berdasarkan hasil penelitian produk selai dengan substitusi bubuk kulit jeruk pada selai kacang tanah, dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI pada kadar abu, protein, dan karbohidrat, terkecuali kadar air, lemak, serat kasar, dan glukosa.kata kunci :Selai, bubuk, jeruk nipis.

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