Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Jurnal Sains dan Teknologi Pangan

jstp
Website

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.

Arjuna Subject : -

Articles 708 Documents

48 49 50 51 52

The Effect of Concentration of Beeswax Emulsion on Shelf Life and Quality of Beetroot (Beta vulgaris L.) during Room Temperature Storage Pratiwi, Vera Handi; Handoko, Yoga Aji
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Beetroot (Beta vulgaris L.) is one of the horticultural products that have the potential for development in Indonesia. beetroot contains a high level of betalain and vitamin C, so it can be an antioxidant for cancer. But nowadays, post-harvest handling is not specially noticed by people yet. The aims of this research were to determine the effect of beeswax coating on shelf life and quality of the beetroot and determine the best wax emulsion concentration as beetroot coating. This research was conducted at the Posharvesting Handling Laboratory of the Faculty of Agriculture and Business, Satya Wacana Christian University, Salatiga. The method used Randomized Block Design with 4 treatments and 6 replications. The concentration of beeswax emulsions used in this research is about 4%, 8%, and 12%. The observed parameter was weight loss, respiration, total dissolved solids, water content, and vitamin C. The results show that the treatment with a concentration of 12% of beeswax emulsion is the best result when compared with other treatments. The result also shows the concentration of 12% beeswax emulsion can maintain the storage time and quality of the beetroot.

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT HIJAU (Ulva lactuca L.) DAN TEPUNG SUKUN (Artocarpus altilis) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH Sartika, Sartika; Tamrin, Tamrin; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of breadfruit flour and green seaweed flour formulation on the physicochemical and organoleptic characteristics of wet noodles. This study used a completely randomized design (CRD) using the formulations of wheat flour, breadfruit flour and green seaweed flour M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), and M4 (70:22:8). The results show that the formulation of breadfruit flour and green seaweed flour had a very significant effect on improving the organoleptic characteristics of color, aroma, taste, and texture of wet noodles. The best product based on the organoleptic assessment was found in the M4 formulation (70% wheat flour formulation, 22% breadfruit flour, and 8% green seaweed flour) with assessment scores of color, aroma, taste, and texture, reached 3.81 (like), 2.98 (slightly like), 2.92 (slightly like) and 3.84 (like), respectively. The chemical analysis shows that the best wet noodle product contaiend 57.68% water, 1.23% ash, and 0.09% crude fiber. The highest antioxidant activity was obtained in the M4 treatment, which reached 62.50%. Based on the results of the study, the wet noodle product with the formulation of breadfruit flour and green seaweed flour was preferred by the panelists and met the national standards for ash and water contents.Keywords: wet noodle, fermented cassava flour, breadfruit flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh formulasi tepung sukun dan tepung rumput laut hijau terhadap karakteristik fisikokimia dan organoleptik mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan formulasi tepung terigu, tepung sukun dan tepung rumput laut hijau M1 (70:28:2), M2 (70:26:4), M3 (70:24:6), M4 (70:22:8). Hasil penilaian menunjukan bahwa formulasi tepung sukun dan tepung rumput laut hijau berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa dan tekstur mie basah. Berdasarkan penilaian organoleptik terdapat pada formulasi M4 (formulasi tepung terigu 70%, tepung ubi sukun 22%, dan tepung rumput laut hijau 8%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,81 ( suka), aroma 2,98 (agak suka), rasa 2,92 (agak suka) dan tekstur 3,84 (suka). Nilai analisis kimia dari produk mie basah terbaik meliputi : kadar air 57,68%, kadar abu 1,23%, kadar serat kasar 0,09%. Aktivitas antioksidan tertinggi pada perlakuan M4 (terigu 70%: tepung sukun 22% : dan tepung rumput laut 8%) sebesar 62,50%. Berdasarkan hasil penelitian, produk Mie basah formulasi tepung sukun dan tepung rumput laut hijau dapat diterima (disukai) oleh panelis dan memiliki kadar abu dan kadar air yang telah memenuhi standar SNI.Kata kunci: mie basah, tepung sukun, tepung rumput laut hijau.

MUTU HEDONIK DAN ANTIOKSIDAN REMPEYEK DENGAN SUBSTITUSI TEPUNG BUAH PEDADA (Sonneratia caseolaris) Husain, Rahim; Djailani, Fernandy M.; Dama, Anggun
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRAKTujuan untuk mengetahui pengaruh substitusi tepung buah pedada terhadap mutu hedonik dan antioksidan rempeyek. Perlakuan pada penelitian ini adalah substitusi buah pedada dengan konsentrasi 20g, 30g, dan 40g. Penelitian ini dirancang menggunakan Kruskal Wallis untuk mendapatkan data organoleptik (mutu hedonik) dan deskriptif untuk data antioksidan. Hasil analisis yang berpengaruh nyata dilanjutkan dengan uji lanjut Duncan. Hasil penelitian menunjukkan rempeyek substitusi tepung buah pedada (20g, 30g, 40g) memberikan pengaruh nyata pada parameter organoleptik (mutu hedonik) yaitu rasa dan tekstur. Sedangkan pada parameter kenampakan, warna dan aroma tidak berpengaruh nyata. Mutu kimia (kadar antioksidan) rempeyek yaitu berkisar antara 327,17 µg/ml – 496,03 µg/ml.

PENGARUH PENAMBAHAN HIDROKOLOID Carboxyl Methylcellulose (CMC) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN FISIKO KIMIA SELAI NANGKA SALAK (Artocarpus heterophyllus Lamk) Masna, Masna; Muzakkar, Muhammad Zakir; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): 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 the addition of carboxyl methylcellulose (CMC) on physicochemical characteristics, organoleptic values, and chemical analysis of salak jackfruit jam. This study used a completely randomized design (CRD) with various treatment concentrations of the addition of carboxyl methyl cellulose (CMC), namely T0 (250 g: 0%), T1 (250 g: 0.2%), T2 (250 g: 0.3%), T3 (250 g: 0.4%), and T4 (250 g: 0.5%). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a 95% confidence level. The T1 treatment was the most preferred by the panelists with hedonic scores of color, taste, aroma, and texture reached 4.30 (like), 4.40 (like), 4.40 (like), and 4.40 (like), respectively. Analysis of chemical content in the best treatment (T1) shows that it contained 58.45% water, 4.46% crude fiber, 3.18% protein, and 3.58% glucose. When the T1 jam was compared with T0, the water content increased by 58.45% but the glucose decreased by 3.58%. The results show that the product did not meet the national standard. Keywords: Jam, Salak Jackruit, Carboxyl Methylcellulose (CMC)ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan Carboxyl Methyl Cellulose (CMC) terhadap karakteristik fisikokimia, nilai organoleptik, dan analisis kimia selai nangka salak. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai konsentrasi perlakuan, penambahan Carboxyl Methyl Cellulose (CMC) yaitu T0 (250g : 0%), T1 (250g : 0,2%), T2 (250g : 0,3%), T3 (250g : 0,4%), T4 (250g : 0,5%). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Perlakuan T1 merupakan perlakuan yang paling disukai oleh panelis dengan skor hedonik warna 4,30 (suka), rasa 4,40 (suka), aroma 4,40 (suka), dan tekstur 4,40 (suka). Analisis kandungan kimia pada perlakuan terbaik (T1) diperoleh nilai kadar air 58,45%, serat kasar 4.46%, protein 3.18%, dan glukosa 3,58%. Hasil analisis selai T1 yang dibandingkan dengan T0 kadar air mengalami peningkatan sebesar 58,45% dan pada glukosa mengalami penurunan pada T1 sebesar 3,58% . Hasil penelitian selai nangka salak belum sesuai dengan Standar Nasional Indonesia (SNI).Kata kunci: Selai, Nangka Salak, Carboxyl Methyl Cellulose (CMC)

KARAKTERISTIK ORGANOLEPTIK DAN PROKSIMAT MIE BASAH DENGAN PENAMBAHAN TEPUNG TERIPANG PASIR (Holothuria scabra) Vatma, Ona Sri; Ansharullah, Ansharullah; Asnani, Asnani
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): 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 the addition of sea cucumber flour on the organoleptic and proximate characteristics of wet noodles. This study consisted of four treatments, namely without the addition of sand sea cucumber flour (T0), the addition of 5% sea cucumber flour (T1), the addition of 10% sea cucumber flour (T2), and the addition of 15% sea cucumber flour (T3). The analyzed parameters were organoleptic and physicochemical values. This study used a completely randomized design (CRD). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the effect of adding sand sea cucumber flour had a very significant effect on organoleptic assessment in T1 treatment (95% wheat flour: 5% sea cucumber flour) with preference scores of color, aroma, taste, and texture reached 4.03 (like), 4.06 (like), 3.91 (like), and 4.06 (like). Proximate analysis of the best treatment shows that it contained 50.12% water, 1.18% ash, 0.20% fat, 7.23% protein, and 41.75% carbohydrate. The results show that the product met the standard of SNI 01-2987-1992 for ash, fat, and protein contents. Keywords: Sea Cucumber, Wet NoodlesABSTRAKTujuan penelitian ini untuk menentukan pengaruh penambahan tepung teripang pasir terhadap karakteristik organoleptik dan proksimat mie basah. Penelitian ini terdiri dari empat perlakuan yaitu tanpa penambahan tepung teripang pasir (T0), penambahan tepung teripang pasir 5% (T1), penambahan tepung teripang pasir 10% (T2), dan penambahan tepung teripang pasir 15% (T3), lalu dianalisis terhadap nilai organoleptik dan fisikokimia. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh penambahan tepung teripang pasir berpengaruh sangat nyata terhadap penilaian organoleptik pada perlakuan T1 (tepung terigu 95% : tepung teripang pasir 5%) sebesar warna 4.03 (suka), aroma 4.06 (suka), rasa 3.91 (suka), dan tekstur 4.06 (suka). Analisis proksimat perlakuan terbaik diperoleh nilai kadar air 50.12%, kadar abu 1.18%, kadar lemak 0.20%, kadar protein 7.23% dan kadar karbohidrat 41.75%. Berdasarkan hasil penelitian nilai kadar abu, kadar lemak, dan kadar protein telah memenuhi SNI 01-2987-1992.Kata kunci: Teripang Pasir, Mie Basah

PENGARUH SUBSTITUSI TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN TEPUNG WORTEL (Daucus carota L) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BISKUIT Fatmasari, Fatmasari; Ansharullah, Ansharullah; L, Mariani
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of yellow sweet potato flour and carrot flour substitution on the organoleptic characteristics and nutritional value of biscuits. This study used a completely randomized design (CRD) with five treatments K0 (0% yellow sweet potato flour: 0% carrot flour: 100% wheat flour), K1 (75% yellow sweet potato flour: 5% carrot flour: 20% wheat flour ), K2 (70% yellow sweet potato flour: 10% carrot flour: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% carrot flour: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% carrot flour: 20% wheat flour). Data were analyzed using analysis of variances (ANOVA). The results show that the substitution treatment of yellow sweet potato flour and carrot flour had a very significant effect on the organoleptic improvement of color, aroma, and taste. The most preferred treatment was the K1 treatment with preference values of color, aroma, texture, and taste reached 4.12 (very like), 4.40 (very like), 3.95 (like), and 4.07 (very like), respectively. The selected treatment had 4.66% water, 2.16% ash, 15.91% fat, 5.44% protein, 71.83% carbohydrate, and 2.15 mg/g β- carotene. Based on the SNI 01-2973-1992 standard, the yellow sweet potato flour and carrot flour biscuit products met the quality standards on water, fat, and carbohydrate contents.Keywords: yellow sweet potato flour, carrot flour, wheat flour, biscuits.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung ubi jalar kuning dan tepung wortel terhadap karakteristik organoleptik dan nilai gizi biskuit. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan K0 (Tepung ubi jalar kuning 0% : tepung wortel 0% : Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : tepung wortel 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : tepung wortel 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : tepung wortel 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : tepung wortel 20% : tepung terigu 20%).. Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar kuning dan tepung wortel berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma dan rasa. Perlakuan terpilih diperoleh dari perlakuan K1 dengan nilai kesukaan terhadap warna sebesar 4,12 (sangat suka), aroma sebesar 4,40 (sangat suka), tekstur sebesar 3,95 (suka) dan rasa sebesar 4,07 (sangat suka). Perlakuan terpilih memiliki nilai kimia biskuit yaitu kadar air sebesar 4,66%, kadar abu sebesar 2,16%, kadar lemak sebesar 15,91%, kadar protein sebesar 5,44%, kadar karbohidrat sebesar 71,83% dan kadar β-karoten sebesar 2,15 mg/g. Berdasarkan standar mutu SNI 01-2973-1992 bahwa produk biskuit tepung ubi jalar kuning dan tepung wortel telah memenuhi standar mutu SNI pada kadar air, kadar lemak dan kadar karbohidrat.Kata kunci: tepung ubi jalar kuning, tepung wortel, tepung terigu, biskuit.

PHYSICOCHEMISTRY ANALYSIS OF BLACK RICE FLOUR AND ORGANOLEPTIC TESTS OF COOKIES BLACK RICE FLOUR AND WHITE RICE FLOUR Purwanti, Yunika; Unzilatirrizqi, Yan El Rizal
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

The demand for wheat flour in Indonesia is very high, even though local food ingredients have the potential to be applied in food processing. The alternative is to use local food ingredients that have high nutritional content, through food diversification, it will support the national food security program and reduce people's dependence on flour. Local food ingredients include rice, which is further processed into rice flour. This study aims to determine the physicochemical characteristics of sirampog black rice flour and to determine the response of panelists to white rice and black rice cookies. The design used was a randomized block design (RAK) with 1 factor (type of flour) and 2 levels (white rice flour and black rice flour). The number of treatments was 2 with 5 repetitions. The research analysis was a test of physicochemical characteristics and a preference test which included texture, aroma, taste, and overall acceptance which was then carried out by a T test. The results of the research on the physicochemical characteristics of sirampog black rice flour had a yield of 98%, water absorption capacity of 44.8%, density of kamba 0.74g/ml, water content 14.44%, ash content 2.76%, fat 3.25%, protein 13.28%, carbohydrates 66.27, total phenol 587.79 mg/100g, and IC 50 16,748 mg/gram. White rice cookies have a very favorable response from the panelists on the overall sensory characteristics which include texture, aroma, taste, acceptance. Meanwhile, black rice cookies have a response from panelists who like the texture preference test, like the aroma preference test and overall acceptance, and really like the taste preference test. Keywords: physicochemistry, preference test, cookies, black rice flour

ISOLASI, KARAKTERISASI DAN APLIKASI PEKTIN DARI LIMBAH KULIT KAKAO (Theobroma cacao L) PADA FORMULASI SELAI BUAH NAGA MERAH (Hylocereus polyrhizus). Firoh, Aji Mustaq; Ansharullah, Ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the characteristics of pectin and the effect of various concentrations of cocoa peel pectin on the organoleptic properties of red dragon fruit jam and to determine the physicochemical properties of the pectin-added red dragon fruit jam. The experimental design used in this study was a completely randomized design (CRD) with concentrations ranging from P1 (0.5%), P2 (1%), P3 (1.5%), and P4 (2%). Data were analyzed using analysis of variance (ANOVA). The results with a significant effect on the observed variables were then tested with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α = 0.05). The best result contained 8.7 water, 3.3% ash, 6.5% yield, 800 mg equivalent weight, 6.1% methoxyl, 56.6% galacturonic acid, and 61.2% esterification degree. Based on the organoleptic assessment of red dragon fruit jam, the best treatment was the P3 treatment (1.5% pectin) with organoleptic characteristics scores of color, aroma, taste, texture, spreadability, and thickness reaching 3.97 (like), 3.77 (like), 4.23 (like), 4.27 (like), 4.10 (easy), and 4.27 (thick), respectively. The chemical analysis shows that the sample contained 27.7% water, 66.9% total dissolved solids, an acidity degree (pH) of 4.3, and antioxidant activity with an IC50 value of 138.16 ppm. The results show that the red dragon fruit jam product with the addition of cocoa peel pectin was acceptable (preferred) by the panelists and met the national standard on water content and total dissolved solids of jam products. Keywords: jam, red dragon fruit, pectin, cocoa peel ABSTRAK Penelitian ini bertujuan untuk menentukan karakteristik pektin dan pengaruh variasi penambahan konsentrasi pektin kulit kakao terhadap sifat organoleptik selai buah naga merah serta menentukan sifat fisikokimia selai buah naga merah dengan penambahan konsentrasi pektin terbaik. Rancangan percobaan yang digunakan pada penelitian ini yaitu Rancangan Acak Lengkap (RAL) dengan penambahan pektin P1 (0,5%), P2 (1%), P3 (1,5%), P4 (2%). Analisis data menggunakan sidik ragam atau Analysis of Varians (ANOVA). Hasil analisis data yang diperoleh berpengaruh nyata terhadap variabel pengamatan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α = 0,05).. Hasil karakterisasi pektin kulit kakao yang diperoleh yaitu kadar air 8,7%, kadar abu 3,3%, rendemen 6,5%, berat ekivalen 800 mg, kadar metoksil 6,1%, kadar asam galakturonat 56,6% dan derajat esterifikasi 61,2%. Berdasarkan penilaian organoleptik selai buah naga merah diperoleh perlakuan terbaik yaitu perlakuan P3 (penambahan pektin 1,5%) dengan karakteristik organoleptik warna 3,97 (suka), aroma 3,77 (suka), rasa 4,23 (suka), tekstur 4,27 (suka), daya oles 4,10 (mudah) dan kekentalan 4,27 (kental). Nilai analisis kimia kadar air 27,7%, total padatan terlarut 66,9%, derajat keasaman (pH) 4,3 dan aktivitas antioksidan dengan nilai IC50 138,16 ppm. Berdasarkan hasil penelitian, produk selai buah naga merah dengan penambahan pektin kulit kakao dapat diterima (disukai) oleh panelis dan memenuhi standar SNI pada kriteria kadar air dan total padatan terlarut produk selai. Kata kunci: selai, buah naga merah, pektin, kulit kakao

PENGARUH PENAMBAHAN BUAH KERSEN (Muntingia calabura L.) TERHADAP NILAI ORGANOLEPTIK Nilai ORGANOLEPTIK DAN VITAMIN C DARI SNACK BAR BERBASIS SAGU BEKATUL Kusumawati, Resky; Ansharullah, Ansharullah; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this research was to study the effect of the addition of cherry fruit (Muntingia calabura L.) to the value of organoleptic and vitamin C from bran-based sago snacks. The method in this study used a Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications to obtain 15 treatments consisting of T0 (0% cherry), T1 (5% cherry), T2 (10% cherry) , T3 (15% cherries) and T4 (20% cherries). The results showed that panelists liked the snack bar with T4 treatment, namely 3.92 colors (like), 3.62 aroma (likes), 3.81 taste (likes) and 3.95 texture (likes) and nutritional value of snack products Selected bars have 22.85% water content, 1.50% ash content, 6.99% protein content, 17.06% fat content, 51.60% carbohydrate content and 14.23 ppm vitamin C content. Based on the results of the study, the nutritional value of the selected treatment snack bar was better than the control. The snack bar products made of cherry fruit can be accepted (preferred) by the panelists and contain water, fat and carbohydrates that do not meet SNI standards.Keywords:Cherry fruit, sago,rice bran, snack barABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan buah kersen (Muntingia calabura L.) terhadap nilai organoleptik dan vitamin C dari snack bar berbasis sagu bekatul. Metode dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 perlakuan yang terdiri dari T0 (0% buah kersen), T1(5% buah kersen), T2 (10% buah kersen), T3 (15% buah kersen) dan T4 (20% buah kersen). Hasil penelitian menunjukkan bahwa panelis menyukai snack bar dengan perlakuan T4, yaitu warna 3,92 (suka), aroma 3,62 (suka), rasa 3,81 (suka) dan tekstur 3,95 (suka) serta nilai gizi dari produk snack bar terpilih memiliki kadar air 22,85%, kadar abu 1,50%, kadar protein 6,99%, kadar lemak 17,06%, kadar karbohidrat 51,60% dan kadar vitamin C 14,23 ppm. Berdasarkan hasil penelitian, nilai gizi snack bar perlakuan terpilih lebih baik dibandingkan kontrol. Produk snack bar dari buah kersen dapat diterima (disukai) panelis dan memiliki kadar air, lemak dan karbohidrat yang belum memenuhi standar SNI.Kata kunci: Buah kersen, sagu, bekatul, snack bar

PENGARUH FORMULASI TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN FILTRAT WORTEL (Daucus carota) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI PADA PEMBUATAN MIE BASAH Efendi, Sarina; Ansharullah, Ansharullah; sadimantara, muhammad syukri; Wahyuni, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): 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 yellow sweet potato flour and carrot filtrate formulation on the organoleptic characteristics and nutritional value of wet noodles. This study used a completely randomized design (CRD). The data were analyzed using analysis of variance (ANOVA) and results with a significant effect on the observed variables then further tested with Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the addition of yellow sweet potato flour and carrot filtrate had a very significant effect on the organoleptic improvement of color and taste. The best result was obtained in the M1 treatment (25% yellow sweet potato flour, 5% carrot filtrate, 70% wheat flour) with average assessment scores of color, aroma, taste, and texture reaching 3.40 (slightly like), 3.07 (slightly like), 3.37 (slightly like), and 3.27(slightly like). The selected wet noodles contained 42.33% water, 2.99% ash, 2.51% fat, 2.97% protein, and 50.58% carbohydrate. The wet noodle product met the national standards on water and ash contents. Keywords: yellow sweet potato flour, carrot filtrate, wet noodle ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh formulasi tepung ubi jalar kuning dan filtrat wortel terhadap karakteristik organoleptik dan nilai gizi pada mie basah. Penelitian ini menggunakan rancangan acak lengkap (RAL). Data dianalisis menggunakan analysis of variance (ANOVA) dan berpengaruh nyata terhadap variabel pengamatan, maka diuji lanjut dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% . Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung ubi jalar kuning dan filtrat wortel berpengaruh sangat nyata terhadap peningkatan organoleptik warna dan rasa. Perlakuan terbaik diperoleh pada perlakuan M1 (tepung ubi jalar kuning 25 %, filtrat wortel 5 %, tepung terigu 70 %) dengan skor penilain terhadap warna sebesar 3,40 (agak suka), aroma 3,07 (agak suka), rasa 3,37 (agak suka) sedangkan tekstur 3,27 (agak suka). Mie basah terpilih kadar air 42,33%, kadar abu 2,99%, kadar lemak 2,51%, kadar protein 2,97% kadar karbohidrat 50,58%. Produk mie basah ini telah memenuhi standar mutu SNI pada parameter kadar air dan kadar abu. Kata kunci: tepung ubi jalar kuning, filtrat wortel, dan mie basah

Page 50 of 71 | Total Record : 708

48 49 50 51 52

Filter by Year

2016 2024

Filter By Issues

All Issue Vol 9, No 3 (2024): Vol 9, No 2 (2024): Vol 9, No 1 (2024): Vol 8, No 6 (2023): Vol 8, No 5 (2023): Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan Vol 8, No 4 (2023): Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan Vol 5, No 3 (2020): Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 4, No 4 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 4, No 2 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan Vol 3, No 6 (2018): Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 3, No 4 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 3, No 3 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 3, No 2 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 3, No 1 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017 Vol 2, No 6 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 2, No 5 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 2, No 4 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 2, No 3 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 2, No 2 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 2, No 1 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN Vol 1, No 3 (2016): Jurnal Sains dan Teknologi Pangan Vol 1, No 2 (2016): Jurnal Sains dan Teknologi Pangan Vol 1, No 1 (2016): JURNAL SAINS DAN TEKNOLOGI PANGAN More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota kendari,

Sulawesi tenggara

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name -

Contact Email -

Phone -

Journal Mail Official -

Editorial Address -

Location Kota kendari, Sulawesi tenggara INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota kendari,

Sulawesi tenggara

INDONESIA