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Jurnal Sains dan Teknologi Pangan

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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.

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PENGARUHAN PENAMBAHAN BUBUK KELOR (Moringa oleifera) DAN SUBSTITUSI GULA STEVIA TERHADAP DAYA TERIMA, SIFAT FISIK, DAN FUNGSIONALITAS COKELAT SUSU Mulyani, Rizka; Adi, Prakoso; Sari, Putri Antasya Wandan; Ali, Mochamad Zulfan; Khirana, Ragil Siwi Puspa; Sari, Silvia Citra; Ningrum, Widya Rafika
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Pengembangan produk pangan fungsional yang dapat memberikan efek kesehatan menjadi sangat menarik akhir-akhir ini. Salah satu dari beberapa produk tersebut adalah cokelat fungsional dengan tambahan bahan seperti probiotik, bahan tinggi antioksidan dan bahan rendah gula. Pada penelitian ini telah diformulasikan coklat kelor dengan substitusi gula stevia yang kemudian diuji daya terimanya secara organoleptik. Selain itu, karakteristik fisik dan fungsionalitas (antioksidan dan total fenol) dari cokelat kelor berpemanis stevia ini juga telah diteliti. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 kali ulangan. Formulasi cokelat yang digunakan pada penelitian ini adalah P1 (bubuk kelor 2,5%: gula stevia 0,24%), P2 (bubuk kelor 3,75%: gula stevia 0,24%), dan P3 (bubuk kelor 5%: gula stevia 0,24%) dengan kontrol berupa K1 (tanpa penambahan bubuk kelor dan stevia), dan K2 (gula stevia 0,24%). Penambahan bubuk kelor dan stevia berpengaruh pada daya terima coklat. Dari ketiga perlakuan, sampel P1 memiliki daya terima yang paling baik. Hasil penilitian menunjukkan bahwa penambahan bubuk kelor dapat meningkatkan kadar abu, protein, dan serat kasar, menurunkan kadar gula total dan tidak mempengaruhi kadar lemak cokelat. Kandungan antioksidan dan total fenol cokelat juga meningkat dengan penambahan bubuk kelor. Produk cokelat dari penelitian ini memiliki potensi untuk menjadi produk pangan fungsional yang dapat memberikan efek kesehatan bagi tubuh.

Microbiological Quality Of Linus Chicken Meat Fed With Moringa Leaf Flour MUTMAINNA, ANDI; Jamili, Muhammad Arsan; Hidayat, Muhammad Nur; Ananda A, Suci; Ningsih, Sri Wahyu
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Moringa leaf flour is incorporated to commercial feed in order to improve the microbiological quality of chicken meat. The chicken was fed with formulated feeds prepared using different methods (steaming, fermentation, withering) and various doses. Microbiological test included total plate count (TPC), lactic acid bacteria (LAB), pH of meat was also checked. The experiment was arranged using completely randomized design with 4 treatments and 3 replications. The results showed that addition of moringa leaf flour into feed influenced microbiological quality of linus chicken meat.Keywords: Linus Chicken, Meat, Moringa Leaf Flour , Total Plate Count , lactic acid bacteria, pH

Pengaruh Penambahan Kacang Almond (Prunus dulcis) Terhadap Uji Organoleptik dan Nilai Gizi Cookies Tepung Kentang (Solanum tuberosum L.) Untuk Memenuhi Angka Kecukupan Gizi (AKG) pada Anak-Anak Rufiana, Siti; Karimuna, La; Ansarullah, Ansarullah
Jurnal Sains dan Teknologi Pangan Vol 7, No 6 (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 adding almonds (Prunus dulcis) on organoleptic characteristics and nutritional values of potato (Solanum tuberosum L.) flour cookies to meet the nutritional recommended dietary allowance (RDA) in children. This study used a completely randomized design (CRD) consisting of four treatments, namely K0 (100% wheat flour: 0% potato flour: 0% almonds), K1 (50% wheat flour: 40% potato flour: 10% almonds), K2 (50% wheat flour: 35% potato flour: 15 % Almonds), and K3 (50% wheat flour: 30% potato flour: 20% almonds). Data were analyzed using analysis of variances (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the treatment of potato flour and almonds addition had a very significant effect on increasing the organoleptic assessment of color, aroma, taste, and texture. The best treatment was obtained in the K2 treatment with average preference scores of color, aroma, taste, and texture reaching 4.62 (very like), 3.98 (like), 4.50 (like), and 4.30 (like), respectively. The nutritional value of the most favored cookies shows that they had 1.47% water content, 5.12% ash content, 3.30% protein content, 14.90% fat content, and 75.21% carbohydrate content. Based on the RDA, the highest energy contribution for snack food (4.77%) was found in the K2 formulation treatment. Potato cookie products met the national quality standards for water, ash, fat, and protein contents. Keywords: cookies, potato flour and almonds ABSTRAK Tujuan dari penelitian yaitu untuk mengetahui pengaruh penambahan kacang almond (Prunus dulcis) terhadap uji organoleptik dan nilai gizi cookies tepung kentang (Solanum tuberosum L.), serta untuk memenuhi angka kecukupan gizi (AKG) pada anak-anak. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri atas 4 perlakuan. Meliputi K0 (100% tepung terigu : 0% tepung kentang : 0% kacang almond), K1 (50% Tepung terigu : 40% tepung kentang: 10% kacang Almond), K2 (50% Tepung terigu: 35% tepung kentang: 15% Kacang Almond), K3 (50% Tepung terigu: 30% tepung kentang: 20% Kacang Almond). Data dianalisis menggunakan analysis of variances (ANOVA) dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakuan penambahan tepung kentang dan kacang almond berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna, aroma, rasa, dan tekstur. Perlakuan terbaik diperoleh dari perlakuan K2 dengan skor penilaian kesukaan terhadap warna sebesar 4,62 (sangat suka), aroma sebesar 3,98 (suka), rasa sebesar 4,50 (suka) dan tekstur sebesar 4,30 (suka). Perlakuan terbaik memiliki nilai gizi cookies yaitu kadar air sebesar 1,47%, kadar abu 5,12%, kadar protein 3,30%, kadar lemak 14,90% dan kadar karbohidrat 75,21%. Berdasarkan AKG makanan selingan kontribusi energi tertinggi yaitu pada perlakuan formulasi K2 sebesar 4,77%. Produk cookies kentang sudah memenuhi standar mutu SNI terhadap kadar air, kadar abu, kadar lemak dan kadar protein. Kata kunci: cookies ,tepung kentang dan kacang almond

ANALISIS HUBUNGAN POLA KONSUMSI PANGAN TERHADAP TINGKAT KECUKUPAN ZAT GIZI PADA IBU HAMIL DAN IBU MENYUSUI DI KOTA KENDARI PADA TAHUN 201 Amdani, Cici Nur; Asyik, Nur; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the relationship between dietary patterns which includes the type of food, eating frequency, and adequacy of nutritional intake as well as the socio-economic relationship to nutritional intake. This research was conducted by interview using a questionnaire with the food recall method. Data analysis was performed using Microsoft Excel, Nutrisurvey 2007, and SPSS. The results show that the nutritional adequacy of pregnant and breastfeeding mothers was less than 80%, except for the adequacy level of protein and magnesium, which reached 80.44 and 81.67%, respectively. This means that the adequacy level of these nutrients was sufficient. Meanwhile, the percentage of phosphorus is higher than 110%, meaning that the adequacy level of phosphorus nutrients is in the excessive category. Processed food products contributed 8.06% to energy, 68% to protein, 8.11% to fat, 8.44% to carbohydrates, 10.57% to folic acid, 9.44% to vitamin A, 12.72% to vitamin C, 16.69% to sodium, 4.90% to magnesium, 13.19% to phosphorus, and 8.25% to iron in pregnant women. Meanwhile, processed food products contributed 5.75% to energy, 3.15% to protein, 5.59% to fat, 6.07% to carbohydrates, 3.77% to folic acid, 5.17% to vitamin A, 2.70% to vitamin C, 12.98% to sodium, 0.49% to magnesium, 0.78% to phosphorus, and 0.26% to iron in breastfeeding mothers. The results show that there was no relationship between socioeconomic (income and knowledge) and the level of nutritional adequacy of pregnant and breastfeeding mothers in Kendari City. Keywords: diet, nutritional intake, food, pregnant, breastfeeding. ABSTRAK Penelitian ini bertujuan untuk mengetahui hubungan pola makan yang meliputi jenis makanan, frekuensi makan dan kecukupan asupan gizi serta hubungan sosial ekonomi terhadap asupan gizi. Penelitian ini dilakukan dengan cara wawancara menggunakan kuesioner dengan metode food recall. Analisis data dilakukan dengan menggunakan aplikasi Microsoft excel, Nutrisuvey 2007 dan analisis Statistic Package for the Social Science (SPSS). Hasil penelitian menunjukkan bahwa pemenuhan nutrisi gizi ibu hamil dan ibu menyusui masih berada pada persentase < 80% kurang, kecuali pada tingkat kecukupan zat gizi protein dan magnesium berada pada persentase 80,44-81,67% artinya tingkat kecukupan zat gizi tersebut tergolong cukup, dan untuk zat gizi fosfor berada pada persentase > 110% artinya tingkat kecukupan zat gizi fosfor berada pada kategori lebih. Produk pangan olahan berkontribusi pada ibu hamil sebesar 8,06% terhadap energi, 68% terhadap protein, 8,11% terhadap lemak, 8,44% terhadap karbohidrat, 10,57% terhadap asam folat, 9,44% terhadap vitamin A, 12,72% terhadap vitamin C, 16,69% terhadap natrium, 4,90% terhadap magnesium, 13,19% terhadap fosfor, 8,25% terhadap zat besi. Sedangkan untuk ibu menyusui berkontribusi sebesar 5,75% terhadap energi, 3,15% terhadap protein, 5,59% terhadap lemak, 6.07% terhadap karbohidrat, 3,77% terhadap asam folat, 5,17% terhadap vitamin A, 2,70% terhadap J. Sains dan Teknologi Pangan Vol. 8, No. 1, P. 5849-5868, Th. 2023 5850 | P a g e J. Sains dan Teknologi Pangan (JSTP) 2023 vitamin C, 12,98% terhadap natrium, 0,49% terhadap magnesium, 0,78% terhadap fosfor, 0,26% terhadap zat besi. Hasil penelitian menunjukkan tidak terdapat hubungan antara sosial ekonomi (pendapatan) dan pengetahuan terhadap tingkat kecukupan zat gizi ibu hamil dan ibu menyusui di Kota Kendari. Kata kunci: pola makan, asupan gizi, pangan, ibu hamil, ibu menyusui

PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK PERMEN JELLY BUAH TOMI-TOMI (Flacourtia inermis, Roxb) Kubela, Lessy; Moniharapon, Erynola; Tuhumury, Helen C. D.
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Jelly candy has a high sugar content and a low nutritional value, but it is consumed in large quantities, particularly among children, which is harmful to their health. To make jelly candy that meets quality standards and is acceptable, different types of fruit juice will use different amounts of sugar. The goal of this study was to find the optimal sugar concentration for producing high-quality tomi-tomi jelly candy. This study employed a completely randomized design (CRD) with three levels of sugar concentration that were replicated three times, namely 50%, 100%, and 150%. The results showed that sugar concentration affected the chemical characteristics of total sugar, vitamin C content, and moisture content of tomi-tomi fruit jelly candy, but only the color characteristics from the organoleptic assessment were affected by sugar concentration. The sugar concentration of 150% was the right concentration for making tomi-tomi jelly candy with 61.51% total sugar, 26.23 mg/100g vitamin C, and 17.48% water content. This jelly candy was considered to have a red color, a tomi-tomi taste, a tomi-tomi flavor, and a chewy texture. It was preferred for its color, taste, and aroma, and was somewhat preferred for its gumminess.

Perbandingan Kualitas Minyak Atsiri Gagang Cengkeh Basah dan Kering (Eugenia aromaticum) dengan Metode Destilasi Uap Air Nahrowi, Fauzan; Handayani, Catur Budi; Asmoro, Novian Wely
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

The purpose of this study was to determine the quality of essential oils from wet clove handles and dry clove handles. The experimental design in this study was a completely randomized design (CRD) with 2 treatments, namely wet handle and dry handle with 3 replications in each treatment. The results of this study showed that there was a significantly different interaction (p<0.05) including, water content, yield, refractive index, eugenol content between wet and dry clove handle treatments and the interaction did not have a significantly different interaction (p>0.05) including weight types between wet and dry clove handle treatment with moisture content value of wet clove handle 63.67% and dry clove handle moisture content 12.96%, essential oil yield value of wet clove handle 0.16% and essential oil yield of dry clove handle 0, 39%, the value of the specific gravity of wet clove handle essential oil 1044.22 g/ml and the dry clove handle essential oil value of 1042.22 g/ml, the value of the refractive index of the wet clove handle essential oil 1.471 and the refractive index of the dry clove handle essential oil 1.473, the value of eugenol content of wet clove handle essential oil 95.56% and dry clove handle essential oil 94.73%. The best essential oil treatment was found in the wet clove handle treatment with a value of 95.56% eugenol content.Keywords: clove handle, chemical characteristics, essential oil

PENGARUH PROPORSI PUREE DAGING BUAH PALA DAN BUAH NAGA TERHADAP SIFAT FISIK DAN ORGANOLEPTIK VELVA Sipahelut, Sophia G.
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Nutmeg (Myristica fragrans Houtt.) is very abundant in Indonesia, including Maluku. However, the parts of the nutmeg fruit that have high economic value are the nutmeg seeds and mace, while the nutmeg fruit flesh is rarely used, and even ends as waste. One effort to diversify processed nutmeg fruit flesh products is to process them into velva products. The obstacle faced in processing nutmeg fruit flesh is the high tannin content which causes an astringent and bitter taste; thus, it needs to be combined with other fruits, one of which is dragon fruit. The purpose of this study was to determine the best ratio of nutmeg pulp puree and dragon fruit puree based on the physical and sensory properties of velva. The research design used was a one-factor completely randomized design. The parameter was the ratio of nutmeg puree and dragon fruit puree which consisted of four treatments, namely: 90%:10%, 80%:20%, 70%:30%, and 60%:40%. Variables observed were physical characteristics (overrun and melting speed) and organoleptic assessments (taste, aroma, color, texture, and overall acceptance). The results show that the sample that had the highest panelist preference value was found in velva with a 60%:40% ratio of nutmeg puree and dragon fruit puree. The sensory assessments show that the sample had a slight nutmeg taste, pink color, slightly nutmeg aroma, and soft texture. Meanwhile, the physical characteristics show that it had. 12.48% overrun, 11.00 minutes melting speed, and 3.42 pH. Keywords: nutmeg fruit flesh puree, dragon fruit puree, velva ABSTRAK Potensi pala (Myristica fragrans Houtt.) di Indonesia termasuk Maluku sangat melimpah. Namun, bagian buah pala yang memiliki nilai ekonomi tinggi adalah biji dan fuli pala, sedangkan daging buah pala jarang dimanfaatkan, bahkan dibuang begitu saja. Salah satu upaya diversifikasi produk olahan daging buah pala adalah mengolahnya menjadi produk velva. Kendala yang dihadapi dalam pengolahan daging buah pala adalah kandungan tanin yang tinggi yang menyebabkan rasa sepat dan getir, sehingga perlu dikombinasikan dengan buah lain, salah satunya buah naga. Tujuan dari penelitian ini adalah untuk menentukan rasio puree daging buah pala dan puree buah naga yang terbaik berdasarkan sifat fisik dan sensori velva. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu perbandingan puree daging buah pala dan puree buah naga yang terdiri dari empat taraf perlakuan yaitu: 90%:10%, 80%:20%, 70%:30% dan 60%:40%. Parameter yang diamati meliputi uji fisik meliputi overrun dan kecepatan leleh, serta uji sensori meliputi rasa, aroma, warna, tekstur, dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa sampel yang memiliki nilai kesukaan panelis tertinggi terdapat pada velva dengan perbandingan puree daging buah pala dan puree buah naga 60%:40% dengan karakteristik sensori agak berasa pala, berwarna merah muda, agak beraroma pala, bertekstur lembut dan karakteristik fisik overrun 12,48%, kecepatan leleh 11,00 menit, dan pH 3,42. Kata kunci : puree daging buah pala, puree buah naga, velva

KAJIAN PRODUK KECAP MANIS BERBAHAN DASAR AIR KELAPA DENGAN LAMA FERMENTASI YANG BERBEDA TERHADAP KUALITAS FISIK, KIMIA DAN ORGANOLEPTIK : STUDI KEPUSTAKAAN Sasmara, Minche; Tamrin, Tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This review aimed to compare the physicochemical and organoleptic characteristics of various sweet soy sauce products made from coconut water. The fermentation time treatment aimed to improve the characteristics of the resulting soy sauce. The results of the review show that the best organoleptic characteristics and the highest protein content were obtained in the soy sauce treatment with coconut water + soybeans, while the highest sugar content, viscosity, and pH were obtained in the soy sauce treatment with coconut water + corn, soy sauce with coconut water + crude extract of water-soluble polysaccharides durian seeds, soy sauce with coconut water + preservative + salt + storage time, respectively. The organoleptic characteristics of coconut water sweet soy sauce with various fermentation times tended to be good and could compete with other coconut water soy sauce products and were accepted by the panelists. The protein content of coconut water sweet soy sauce with various fermentation times was lower than coconut water sweet soy sauce made from a higher proportion of soybeans, however, this protein content still met the national quality standard. Keywords: soy sauce, coconut water, fermentation ABSTRAK Review ini bertujuan untuk membandingkan karakteristik fisikokimia dan organoleptik berbagai produk kecap manis berbahan dasar air kelapa. Perlakuan lamafermentasi yang diberikan bertujuan untuk memperbaiki karakteristik kecap yang dihasilkan. Hasil review menunjukkan bahwa karakteristik organoleptik terbaik dan kadar protein tertinggi diperoleh pada perlakuankecap air kelapa+kedelai, sedangkan untuk kadar gula, viskositas dan pH tertinggi secara berturut-turut diperoleh pada perlakuan kecap air kelapa + jagung, kecap air kelapa + ekstrak kasar polisakarida larut air biji durian, kecap air kelapa + bahan pengawet + garam + lama penyimpanan. Karakteristik organoleptik kecap manis air kelapa dengan lama fermentasi yang berbeda, cendrung baik dan dapat bersaing dengan produk kecap air kelapa lainnya serta dapat diterima oleh panelis. Kadar protein kecap manis air kelapa dengan lama fermentasi yang berbeda, memiliki kadar protein yang lebih rendah dibandingkan kecap air kelapa yang dibuat menggunakan proporsi kedelai yang lebih banyak namun sudah memenuhi syarat mutu SNI. Kata kunci: kecap, air kelapa, fermentas

ANTIOXIDANT ACTIVITY, PHYSICAL QUALITY, AND SENSORY PROPERTIES OF WATERMELON ALBEDO (Citrullus lanatus) ICE CREAM WITH HONEY Mahmudah, Nur Aini; Hariyanti, Asih Putri; Luthfiya, Lulu’; Sari, Fitri Komala
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Antioxidant are nutritional and non-nutritional substances within in food preventing or slowering oxidative damage in the body. Antioxidant can be obtained by consuming healthy foods, fruits, and vegetables. Watermelon’s albedo and honey are both containing antioxidant which have the opportunity to be developed into products such as ice cream. This study aimed to determine the antioxidant activity, physical quality, and sensory properties of watermelon albedo ice cream with the addition of honey. This research was conducted experimentally by a completely randomized design (CRD), with four treatment levels. The ratio of watermelon albedo and honey were 30%:0%, 30%:10%, 20%:20%, and 10%:30%. Analysis carried out were antioxidant activity, physical quality (overrun, melting speed, and total solids), and sensory properties (color, aroma, taste, and texture). There was no significant difference in antioxidant activity of all ice cream samples (F0, F1, F2 and F3). The physical quality analysis resulted there were significant differences in melting speed and total solids parameters. The organoleptic quality test resulted that panelist preferred ice cream without the addition of watermelon albedo and honey.

PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET Nurhadia, Siti; Hermanto, Hermanto; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of golden apple snail substitution and chicken meat on the organoleptic characteristics and nutritional values of nuggets. This study used a single factor complete randomized design (CRD), with five treatments P0 (0% golden apple snail meat: 50% chicken meat: 50% flour), P1 (45% golden apple snail meat: 5% chicken meat: 50 wheat flour). P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 20% chicken meat: 50% flour). Data were analyzed using analysis of variance (ANOVA). The results show that the substitution of golden apple snail meat (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat: 5% chicken meat: 50% wheat flour) was the panelist's most preferred treatment with average preference rating scores for color, aroma, texture, and taste reaching 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the nutritional analysis of the P1 sample shows that it had water, ash, fat, protein, and carbohydrate contents of 30.68%, 2.44%, 10.24%, 9.04%, and 47.6%, respectively. Based on the quality standard of SNI 01-6638-2002, golden apple snail meat and chicken meat nuggets products met the quality standards on content, ash, and protein contents, while the fat and carbohydrate contents did not meet the standard. Keywords: golden apple snail meat, chicken meat, nuggets. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar J. Sains dan Teknologi Pangan Vol. 8, No. 1, P. 5959-5969, Th. 2023 5960 | P a g e J. Sains dan Teknologi Pangan (JSTP) 2023 mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002 Kata kunci: daging keong mas, daging ayam, nugget.

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Location
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Sulawesi tenggara

INDONESIA