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Jurnal Sains dan Teknologi Pangan
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
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UJI ORGANOLEPTIK PENGGUNAAN KITOSAN SEBAGAI BAHAN PENGAWET PADA SIRUP BUAH KUNDUR (Benincasa hispida) DENGAN PENAMBAHAN EKSTRAK BUAH NANGKA (Arthrocarpus heterophyllus) Iralistari, Waode Iralistar; asnani, asnani; tamrin, tamrin; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.431 KB) | DOI: 10.33772/jstp.v7i5.28390

Abstract

ABSTRACT This study aimed to determine the effect of adding chitosan on the shelf life of wet gourd fruit syrup. This study used a completely randomized design (CRD) using the addition of chitosan solution and wet gourd fruit syrup. Chitosan solution concentrations were KT1 (0%), KT2 (0.5%), KT3 (1.0%), KT4 (1.5%), and KT5 (2.0%). The observed variables in this study were organoleptic characteristics of color, aroma, and taste as well as physiochemical characteristics (pH, sucrose content, viscosity) and total microbes. Organoleptic assessment data were analyzed statistically using analysis of variance (ANOVA). The results show that the addition of chitosan solution had a significant effect on the increase of color and aroma, but had no significant effect on the taste. The best wet gourd syrup was obtained in the KT2 formulation (addition of 0.5% chitosan solution) with average assessment scores of color, aroma, and taste reaching 3.63 (like), 4.50 (like), and 4.21 (like), respectively. The chemical analysis values of the best wet gourd syrup product show that it had 4.26 pH, 42.27% sucrose, 60.84 viscosity, and a total microbial of 8.00 log CFU. The results show that the wet gourd fruit syrup with the addition of chitosan solution was acceptable (preferred) by the panelists. The shelf life of the wet gourd fruit syrup was 3 days. Keywords: fruit syrup, wet gourd, chitosan. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan kitosan terhadap daya awet sirup buah kundur. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan penambahan larutan kitosan dan sirup buah kundur. Larutan kitosan terdiri atas : KT1 (0%), KT2 (0,5%), KT3 (1,0%), KT4 (1,5%), KT5 (2,0%). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik warna, aroma, rasa , karakteristik fisiokimia (pH, kadar sukrosa, viskositas) dan total mikroba). Data hasil penilaian organoleptik dianalisis secara statistik menggunakan analysis of varians (ANOVA). Hasil penelitian menunjukkan bahwa penambahan larutan kitosan formulasi (0%, 0,5%, 1,0%, 1,5% dan 2,0%) berpengaruh nyata terhadap peningkatan penilaian organoleptik warna dan aroma, tetapi tidak berpengaruh nyata terhadap organoleptik rasa. Sirup kundur terpilih berdasarkan penilaian organoleptik terdapat pada formulasi KT2 (penambahan larutan kitosan sebanyak 0,5%) dengan skor penilaian terhadap karakteristik organoleptik warna 3,63 ( suka), aroma 4,50 (suka), rasa 4,21 (suka). Nilai analisi kimia dari produk sirup kundur terbaik meliputi: pH 4,26, kadar Sukrosa 42,27, viskositas 60,84 dan total mikroba 8,00 log CFU. Berdasarkan hasil penelitian, produk sirup buah kundur dengan penambahan larutan kitosan dapat diterima (disukai) oleh panelis, dan daya awet pada sirup buah kundur bertahan selama 3 hari. Kata kunci: sirup buah, Kundur, kitosan
PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma Cottonii) TERHADAP ORGANOLEPTIK DAN FISIKOKIMIA JUS BUAH MENGKUDU (Morinda Citrifolia L.) Samsia, Samsia; Ansharullah, Ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (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 (610.093 KB) | DOI: 10.33772/jstp.v7i4.27499

Abstract

ABSTRACTThis research aims to study the effect of adding seaweed flour to the organoleptic and physicochemical characteristics of noni juice. This study uses a Completely Randomized Design (CRD) consisting of 5 treatments, namely J0 = Noni Juice with Addition of Seaweed Flour = 100%: 0%, J1 = Noni Juice with the addition of Seaweed Flour = 99, 5%: 0.5% , J2= Noni Juice with the addition of seaweed flour = 99%: 1%, J3 = Noni Juice with the addition of seaweed flour = 98.5%: 1.5%, J4 = Noni Juice with the addition of seaweed flour = 98%: 2%. The results obtained showed that the chosen treatment of seaweed flour was J2 = Noni Juice with the addition of seaweed flour = 99%: 1%, J3, with an average color organoleptic value of 4.21 (likes), the aroma of 4.38 (likes), the taste of 4.40 (likes), the texture of 4.51 (very like). As well as the physicochemical average water content of (83.01%), the crude fiber content of (1.24%), the viscosity of (138.44 cP), vitamin C of (0.48 mg/L), and total dissolved solids of (9.92%). The results of the juice research are acceptable and preferred by the panelists and are in accordance with SNI on the water and fiber content of the juice.Keywords: Lau Grass Flour, Noni Juice, PhysicochemistryABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan tepung rumput laut terhadap karakteristik organoleptik dan fisikokimia jus mengkudu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan yaitu J0 = Jus Mengkudu dengan Penambahan Tepung rumput laut = 100%:0%, J1 = Jus Mengkudu dengan penambahan Tepung rumput laut = 99, 5% : 0,5%, J2 = Jus Mengkudu dengan penambahan Tepung rumput laut = 99% : 1%, J3 = Jus Mengkudu dengan penambahan Tepung rumput laut = 98,5% : 1,5%, J4= Jus Mengkudu dengan penambahan Tepung rumput laut = 98% : 2%. Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terpilih tepung rumput laut yaitu J2 = Jus Mengkudu dengan penambahan Tepung rumput laut = 99 :1%, dengan rata-rata nilai organoleptik warna sebesar 4.21 (suka), aroma sebesar 4.38 (suka), rasa sebesar 4,40 ( suka), tekstur sebesar 4.51 (sangat suka). Serta nilai fisikokimia perlakuan terbaik kadar air sebesar (83,01%), Kadar serat kasar sebesar (1,24%), Viskositas sebesar (138,44 cP), Vitamin C sebesar (0.48 mg/L) dan Total padatan terlarut (9,92%). Hasil penelitian jus dapat diterima dan disukai panelis serta sesuai dengan SNI pada kadar air dan serat Jus.Kata kunci: Fisikokimia, Jus Mengkudu, Tepung Rumput Laut
KARAKTERISTIK NILAI GIZI DAN ORGANOLEPTIK KUE BARUASA DARI BERBAGAI FORMULASI TEPUNG KOMPOSIT : STUDI KEPUSTAKAAN Hasmira, Hasmira; Wahyuni, Sri; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (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 (513.385 KB) | DOI: 10.33772/jstp.v7i4.27483

Abstract

ABSTRACTThis review aims to investigate the characteristics of the nutritional and organoleptic values of the baruasa cake formulation of various types of local food composite flour. Composite flour is flour derived from tubers, beans, or cereals with or without flour or wheat and is used as a raw material for food preparations. The formulation process of various composite flour is carried out to improve the characteristics of the new cake produced. The results of the review show that the characteristics of the nutritional value of baruasa cake products are influenced by different formulations and other mixed food additives from various composite flours. The product has met the Indonesian National Standard (SNI) based on the characteristics of nutritional value. The results of the organoleptic assessment generally showed that the new cake products made from composite flour formulations were favored by the panelists.Keywords: Nutritional value, baruasa, composite flour.ABSTRAKReview ini bertujuan untuk mengidentifikasi karakteristik nilai gizi dan organoleptik kue baruasa formulasi berbagai jenis tepung komposit pangan lokal. Tepung komposit adalah tepung yang berasal dari umbi-umbian, kacang-kacangan, atau sereal dengan atau tanpa tepung terigu atau gandum dan digunakan sebagai bahan baku olahan pangan. Proses formulasi berbagai tepung kompsit dilakukan untuk untuk memperbaiki karakteristik kue baruasa yang dihasilkan. Hasil review menunjukkan bahwa karakteristik nilai gizi produk kue baruasa dipengaruhi oleh formulasi yang berbeda dan bahan tambahan pangan campuran lainnya dari berbagai tepung komposit. Produk tersebut telah memenuhi Standar Nasional Indonesia (SNI) berdasarkan karakteristik nilai gizi. Hasil penilaian organoleptik secara umum menunjukkan produk kue baruasa yang dibuat dari bahan baku formulasi tepung komposit disukai oleh panelis.Kata kunci: Nilai gizi, baruasa, tepung komposit.
PENGARUH SUBSTITUSI PATI AREN (Arenga pinnataL.) DAN TEPUNG JAGUNG SANGRAI (Zea mays L.) TERHADAP UJI ORGANOLEPTIK DAN NILAI PROKSIMAT COOKIES Tamani, La Ode; Karimuna, La; hermanto, Hermanto; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.941 KB) | DOI: 10.33772/jstp.v7i5.28399

Abstract

ABSTRACT The purpose of this study was to determine the effect of palm starch and roasted corn flour substitution on organoleptic and proximate tests of cookies. This study used a completely randomized design (CRD) with treatments of palm starch and roasted corn flour substitution, namely P0 (75%:9%), P1 (65%:19%), P2 (59%:25%), P3 ( 51%:33%), and P4 (43%:41%). The data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a confidence level of 95. The results show that palm starch and roasted corn flour substitution had a very significant effect on the organoleptic improvement of color and texture. The panelists' highest level of preference was obtained in P0 treatment with average scores of color, aroma, taste, and texture reaching 3.65 (like), 4.16 (like), 3.74 (like), and 3.31 (slightly like). The selected cookies contained 2.26% water, 1.17% ash, 2.71% protein, 10.55% fat, and of 82.53% carbohydrate. Based on SNI01-2973-1992, cookies made from palm starch and roasted corn flour substituted met the standard on water, ash, fat, and carbohydrate contents. Keywords: Palm starch, roasted corn flour, cookies. ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh substitusi pati aren dan tepung jagung sangrai terhadap uji organoleptik dan proksimat cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan, substitusi pati aren dan tepung jagung sangrai yaitu P0 (75%:9%), P1 (65%:19%), P2 (59%:25%), P3 (51%:33%), P4 (43%:41%). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95. Hasil penelitian menunjukkan bahwa perlakuan pati aren dan tepung jagung sangrai berpengaruh sangat nyata terhadap peningkatan organoleptik warna dan tekstur. Tingkat kesukaan panelis tertinggi diperoleh pada perlakuan P0 diperoleh untuk nilai warna 3,65 (suka), aroma 4,16 (suka), rasa 3,74 (suka) dan tekstur 3,31 (agak suka). Cookies terpilih kadar air sebesar 2,26%, kadar abu 1,17%, protein 2,71%, kadar lemak 10,55 % dan kadar karbohidrat 82,53%. Berdasarkan SNI01-2973-1992 produk cookies substitusipati aren dan tepung jagung sangrai telah memenuhi standar SNI pada kadar air, kadar abu, kadar lemak, dan kadar karbohidrat. Kata kunci: Pati aren, tepung jagung sangrai, cookies.
KARAKTERISTIK FISIK DAN SENSORI VELVA GANDARIA (Bouea macrophyla Griff.) DENGAN VARIASI KONSENTRASI GULA Sipahelut, Sophia G
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (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 (679.674 KB) | DOI: 10.33772/jstp.v7i4.27496

Abstract

ABSTRACTGandaria fruit (Bouea macrophylla Griff.) is one of Maluku's tropical fruit plants and is known as an exotic fruit. This fruit contains a lot of secondary metabolites that have the potential as antioxidants. The potential of gandaria fruit is quite abundant in Maluku, but its utilization is still limited, so it is necessary to diversify products based on gandaria, one of which is velva. This study aims to determine the right sugar concentration to produce velva gandaria which is the most preferred by consumers and has physical characteristics that meet the standards. The research design used was a one-factor completely randomized design, namely sugar concentration which consisted of three treatment levels, namely: 10%, 15% and 20%. Parameters observed included organoleptic tests (taste, aroma, color, texture) and physical tests (overrun, melting resistance, pH). The results showed that the use of 10% sugar concentration produced the most preferred velva by the panelists with sensory characteristics of Gandaria taste, Gandaria aroma, yellowish orange color, soft texture and physical properties of 6.03% overrun, melting resistance 6.98 minutes, pH 3 ,06.Keywords: gandaria, sugar concentration, velvaABSTRAKBuah gandaria (Bouea macrophylla Griff.) merupakan salah satu tanaman buah tropik Maluku dan dikenal sebagai exotic fruit. Buah ini banyak mengandung metabolik sekunder yang berpotensi sebagai antioksidan. Potensi buah gandaria cukup melimpah di Maluku, namun pemanfaatannya masih terbatas, sehingga perlu dilakukan diversifikasi produk berbasis buah gandaria, salah satunya velva. Penelitian ini bertujuan untuk menentukan konsentrasi gula yang tepat untuk menghasilkan velva gandaria yang paling disukai oleh konsumen dan memiliki karakteristik fisik yang memenuhi standar. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi gula yang terdiri dari tiga taraf perlakuan yaitu: 10%, 15% dan 20%. Parameter yang diamati meliputi uji organoleptik (rasa, aroma, warna, tekstur) dan uji fisik (overrun, resistensi pelelehan, pH). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi gula 10% menghasilkan velva yang paling disukai oleh panelis dengan karakteristik sensori bearasa gandaria, beraroma gandaria, berwarna orange kekuningan, bertekstur lembut dan memiliki sifat fisik overrun 6,03%, resistensi pelelehan 6,98 menit, pH 3,06.Kata kunci : gandaria, konsentrasi gula, velva
PENGARUH SUBSTITUSI TEPUNG BERAS MERAH (Oryza Nivara) PADA PEMBUATAN COOKIES DARI TEPUNG MANGROVE BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK UJI SENSORIK DAN NILAI GIZI SERTA KANDUNGAN FITOKIMIA Nilam, Nilam; Patadjai, Andi Besse; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (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 (612.72 KB) | DOI: 10.33772/jstp.v7i4.27489

Abstract

ABSTRACTThis study aims to determine the effect of the substitution of red rice flour on the making cookies from mangrove flour on the sensory test characteristics, nutritional value, and phytochemical content. This study used a complete randomized design (CRD) consisting of five treatments, T1 (100% mangrove flour:0% brown rice flour), T2 (75% mangrove flour:25% brown rice flour), T3 (50% mangrove flour : red rice flour 50%), T4 (25% mangrove flour : 75% brown rice flour), T5 (0% mangrove flour : 100% brown rice flour). The sensory test used Kruskal-Wallis non-parametric statistical analysis, performed with the Mann-Whitney U-Test if there are differences. The results showed that the sensory quality selected by the panelists was found in the T4 treatment (25% mangrove flour and 75% brown rice flour) with an assessment score of the 5.62 (crisp) attribute, sepat 3.19 (rather sepat), taste 4, 13 (sweet), the aroma of 5.35 (strongly smelled typical pastries) and color 4.41 (light brown). The content of water, fat, protein and carbohydrates are 3.93%, 1.6%, 15.41%, 16.20% and 62.86%, respectively. Phytochemical results that meet SNI i.e., water content, fat content and protein content.Keywords: Lindur mangrove flour, brown rice flour, and cookiesABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung beras merah dan tepung mangrove terhadap karakteristik uji sensorik dan nilai gizi serta kandungan fitokimia cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) terdiri dari lima perlakuan yaitu, T1 (100% tepung mangrove), T2 (75% tepung mangrove : 25% tepung beras merah), T3 (50% tepung mangrove : 50% tepung beras merah), T4 (25% tepung mangrove : 75% tepung beras merah), T5 (100% tepung beras merah). Mede penelitian ini menggunakan analisis statistik non parametrik Kruskal-Wallis, dan dilanjutkan dengan uji Mann-Whitney U-Test. Hasil penelitian menunjukkan bahwa kualitas sensorik terpilih oleh panelis terdapat pada perlakuan T4 (tepung mangrove:tepung beras merah 75%) dengan skor penilaian terhadap atribut garing 5,62 (garing), sepat 3,19 (agak sepat), rasa 4,13 (manis), aroma 5,35 (sangat tercium khas kue kering) and warna 4,41 (coklat muda). Kandungan kadar air, lemak, protein dan karbohidrat berturut-turut yaitu 3,93%, 1,6%, 15,41%, 16,20% dan 62,86%. Hasil proksimat yang memenuhi SNI yaitu kadar air, lemak, dan protein.Kata Kunci: Tepung mangrove buah lindur, tepung beras merah, cookies, fitokimia
The Using of Mungbean Sprouts Extract as Nitrogen Sources in the Making of Nata De Pina from Pineapple Peel Prawira, Hardy; Pato, Usman; Ayu, Dewi Fortuna
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (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 (791.484 KB) | DOI: 10.33772/jstp.v7i5.19815

Abstract

Nata is a fermentation product of Acetobacter Xylinum bacteria.  The addition of mung bean sprout extracts had a role in the nitrogen needs into nata de pina's medium as the growth of A. xylinum.  This research aimed to study the use of mung bean sprouts extract optimally on the characteristics of nata de pina from the pineapple peel.  The study used a completed randomized design (CRD) that consisted of 4 treatments and 4 replications.  The data obtained were statistically analyzed by using analysis of variance (ANOVA) and continued with Duncan's New Multiple Range test (DNMRT) at α 5% of significant probability.  The treatment in this research was the concentration of mung bean sprouts extract on the volume of pineapple peel extract, namely TN1 (8%), TN2 (10%), TN3 (12%), and TN4 (14%).  As a result, the difference in concentration of mung bean sprout extract gave a significantly different effect on thickness, yield, water content, the descriptive and hedonic test of color, also the hedonic test on taste and overall assessment of the nata.  However, the addition of mung bean sprouts extract into nata de pina's medium has not a significant effect on the descriptive and hedonic test of flavor, texture, and the descriptive test on the taste of the nata.  The best nata de pina's formula was TN4 with a thickness of 4.42 mm, a yield of 16.96%, the water content of 84.56%, a dry weight of 59.21%, a rather white color, somewhat acidic flavor, chewy texture, and plain taste.
PENGARUH SUBSTITUSI BUBUK KULIT BUAH MANGGIS (Garcinia mangostana L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA KOPI ROBUSTA (Coffea canephora) Astuti, Wa Ode Reni; Tamrin, Tamrin; Asyik, Nur; Wahyuni, Sri; Rejeki, 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (675.913 KB) | DOI: 10.33772/jstp.v7i5.28391

Abstract

ABSTRACT This study aimed to determine the effect of mangosteen peel powder substitution on the organoleptic and chemical characteristics of robusta coffee. This study was conducted using a completely randomized design (CRD). The data were analyzed using analysis of variance. The results with the calculated F (Fh) value that was greater than the F table (Ft) value were then further analyzed with the DMRT test at a 95% confidence level to see the difference between treatments. Observation variables include organoleptic characteristics, water content, ash content, caffeine content, and antioxidant activity. The results show that the mangosteen peel powder substitution had a very significant effect on the organoleptic improvement of color, aroma, and taste as well as the antioxidant activity and water, ash, and caffeine contents. The most preferred treatment by the panelists was the M4 treatment with average hedonic scores of color, aroma, and taste reaching 4.60 (very like), 3.96 (like), and 4.96 (very like). The chemical characteristics of the selected product show that it had 2.71% water, 6.15% ash, 0.46% caffeine, and antioxidant activity of 53.38%. The robusta coffee with mangosteen peel powder substitution met the SNI 01-2983-2014 standard for water, ash, and caffeine contents. Keyword: Robusta Coffee, Mangosteen rind, and mangosteen rind coffee drinks. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi bubuk kulit buah manggis terhadap karakteristik organoleptik dan kimia kopi robusta. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL). Data hasil penelitian dianalisis menggunakan analisis sidik ragam (Analysis of Varian), menunjukan F hitung (Fh) lebih besar dari pada F tabel (Ft), maka dilanjutkan dengan uji DMRT pada taraf kepercayaan 95% untuk melihat perbedaan antara perlakuan. Variabel pengamatan meliputi organoleptik, kadar air, kadar abu, kadar kafein, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa substitusi bubuk kulit buah manggis berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, rasa. Substitusi bubuk kulit buah manggis berpengaruh sangat nyata terhadap kadar air, kadar abu, kadar kafein, dan aktivitas antioksidan, perlakuan M4 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,60 (sangat suka), aroma 3,96 (suka), dan rasa 4,96 (sangat suka). Analisis karakteristik kimia kopi kulit manggis terbaik perlakuan M4 meliputi kadar air 2,71%, kadar abu 6,15%, Kadar kafein 0,46%, dan aktivitas antioksidan sebesar 53,38%. Berdasarkan standar mutu SNI 01-2983-2014 bahwa produk kopi robusta substitusi bubuk kulit buah manggis memiliki kadar air, kadar abu dan kadar kafein yang memenuhi standar SNI. Kata kunci: Kopi Robusta, Kulit buah manggis, dan minuman kopi kulit manggis
MODIFIKASI DAN KARAKTERISASI TEPUNG UMBI UWI PUTIH (Discorea Alata) TERMODIFIKASI HMT (HEAT MOISTURE TREATMENT) Ongga, Sarfin; Ansharullah, Ansharullah; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (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 (720.005 KB) | DOI: 10.33772/jstp.v7i4.27494

Abstract

ABSTRACTThis study aims to determine the effect of HMT (Heat Moisture Treatment) treatment on physical properties, modified white matter characterization, and the effect of HMT (Heat Moisture Treatment) on the proximate value of modified Dioscorea alata flour. This study used a completely randomized design (CRD) with nine treatments (temperature: hours), namely T1L1 (80: 3), T1L2 (80: 6), T1L3 (80: 9), T2L1 (85: 3), T2L2 (85: 6), T2L3 (85: 9), T3L1 (90: 3), T3L2 (90: 6), and T3L3 (90: 9), where the best treatment is obtained in the treatment of T3L1 (temperature 900C and duration of heating 3 hours). The results showed that the modification of the selected forage contained in the treatment of T3L1 (900C temperature and duration of heating 3 hours) had a very significant effect on the value of physical properties and the characteristic value of white tuber flour. The results showed the best treatment of modified T3L1 Dioscorea alata flour products (temperature 900c and length of exposure for 3 hours) with average physical values of viscosity, swelling power, and solubility of 22.47 cP, 5.08 g / g, 0.85%. As well as the analysis of the proximate value of Dioscorea alata flour including water content, ash content, fat content, protein content, and carbohydrate content of 5.38% (wb), 1.19% (db), 0.29% (db), 7.47% (db) and 85.67% bk. Based on the research results, the modified Dioscorea alata flour with a temperature of 90oC and a heating time of 3 hours (T3L1) conforms to SNI standards for water and protein content. Keywords: The tuber is white, Flour characterization, HMT (Heat moisture treatment)ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perlakuan HMT (Heat Moisture Treatment) terhadap karakteristik fisik dan nilai proksimat tepung uwi putih termodifikasi. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 9 perlakuan suhu lama proses HMT ( jam) yaitu T1L1 (80 : 3), T1L2 (80 : 6), T1L3 (80 : 9), T2L1 (85 : 3), T2L2 (85 : 6), T2L3 (85: 9), T3L1 (90 : 3), T3L2 (90 : 6), dan T3L3 (90 : 9). Hasil penelitian menunjukan bahwa pada modifikasi HMT yang terpilih terdapat pada perlakuan T3L1 (suhu 900C dan lama pemanasan 3 jam) berpengaruh sangat nyata terhadap nilai sifat fisik dan nilai karakteristik tepung umbi uwi putih. Hasil penelitian yang diperoleh menunjukan bahwa perlakuan terbaik produk tepung umbi uwi putih termodifikasi T3L1 (suhu 900c dan lama pemansan 3 jam) dengan rata-rata nilai karakteristik fisik berturut-turut viskositas, swelling power, solubility sebesar 22,47 cP, 5,08 g/g, 0,85%. Serta analisis nilai proksimat tepung umbi uwi putih berturut-turut meliputi kadar air, abu, lemak, protein, karbohidrat sebesar 5,38 %bb, 1,19 %bk, 0,29 %bk, 7,47 %bk, dan 85,67 %bk. Berdasarkan hasil penelitian tepung umbi uwi putih termodifikasi HMT dengan suhu 90oC dan lama pemanasan 3 jam (T3L1) telah memenuhi standar SNI pada kadar air dan kadar protein tepung.Kata kunci: Uwi putih, karakterisasi tepung, HMT
PROFIL SPESIES LEBAH DAN TANAMAN PAKAN, SERTA KORELASI KADAR TOTAL FENOL DAN WARNA MADU DARI BERBAGAI JENIS MADU DI INDONESIA Mahani, Mahani; Berliana, Annisa Putri; Nurhadi, Bambang
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (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 (768.099 KB) | DOI: 10.33772/jstp.v7i4.27484

Abstract

ABSTRACTIndonesia has various types of honey which are influenced by the high diversity of bee species and food sources. This diversity causes the characteristics and chemistry of honey to vary. This study aims to determine the effect of bee species and feed sources on the total phenol content and color of various types of honey in Indonesia. The research method used is the total phenol content test using the Folin Ciocalteu method and the color test using a colorimeter. The results obtained in fresh honey that the highest phenol content was A. cerana from North Sumatra was 1,760 mg GAE/g with a dark honey color, while the lowest total phenol content in fresh honey was G. thoracica from West Sumatra at 0,543 mg GAE/g. with a light-yellow honey color. The data of this study indicate that the higher the total phenol content in honey, the darker the color of the honey.Keywords: Bee, Phenol, Honey, Feed, Color.ABSTRAKIndonesia memiliki beragam jenis madu yang dipengaruhi oleh tingginya keragaman spesies lebah dan sumber pakan. Keberagaman tersebut menyebabkan karakteristik dan kimiawi madu berbeda-beda. Penelitian ini bertujuan untuk mengetahui pengaruh spesies lebah dan sumber pakan terhadap kadar total fenol dan warna dari berbagai jenis madu di Indonesia. Metode penelitian yang digunakan adalah uji kadar total fenol menggunakan Metode Folin Ciocalteu dan uji warna menggunakan alat kolorimeter. Hasil yang diperoleh pada madu segar kadar fenol teringgi ialah A. cerana dari Sumatera Utara sebesar sebesar 1,760 mg GAE/g dengan warna madu tergolong gelap, sedangkan kadar total fenol terendah pada madu segar ialah G. thoracica dari Sumatera Barat sebesar 0,543 mg GAE/g dengan warna madu kuning terang. Data penelitian ini menunjukkan bahwa semakin tinggi kadar total fenol pada madu, maka semakin gelap warna madu.Kata kunci: Fenol, Lebah, Madu, Pakan, Warna

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