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Jurnal Sains dan Teknologi Pangan
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JURNAL SAINS DAN TEKNOLOGI PANGAN (JSTP) (e-ISSN: 2527-6271) merupakan "Open Acess Publications" yang diterbitkan oleh Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian Universitas Halu Oleo, dengan fokus dan ruang lingkup berupa: Teknologi Pengolahan pangan, bioteknologi pangan, keamanan pangan, mikrobiologi pangan, kimia pangan dan teknologi industri pangan.
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Articles 708 Documents
The Quality and Heat Stability Comparison of Packaged Cooking Oil and Bulk Cooking Oil Rismaya, Rina; Kurniawan, Andhi Dwi
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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 (676.367 KB) | DOI: 10.33772/jstp.v8i2.32969

Abstract

Bulk Cooking Oil (BCO) is still preferred by people because its price is cheaper than Packaged Cooking Oil (PCO). The price difference may be due to the difference in quality and heat stability during cooking at high temperatures. This study aimed to compare the quality and heat stability of BCO and PCO based on Free Fatty Acid (FFA) and Iodine Value (IV). This study used a completely randomized factorial design 2x5 with cooking oil types (package and bulk) and temperature (40, 80, 150, 200 and 250℃) as factors, while oil quality indicators as responses evaluated were FFA and IV. The results showed that the quality of PCO was better through significantly lower FFA and higher IV than BCO. The higher the temperature, the higher the FFA, while the lower the IV. Based on FFA results, BCO and PCO had the same level of heat stability, where the FFA of both significantly increased at 150℃. Meanwhile, the IV results showed that BCO had better heat stability, where the IV of BCO significantly decreased at higher temperatures (200ºC) than PCO (150ºC). In conclusion, PCO was better in quality based on FFA and IV, but not better in heat stability than BCO. 
KARAKTERISTIK EDIBLE FILM DENGAN PERLAKUAN KONSENTRASI EKSTRAK DAUN CINCAU HITAM (Mesona palustris BL.) DAN GLISEROL Pitaloka, Aura Fatimah Dyah; Yulistiani, Ratna; Anggreini, Riski Ayu
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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 (583.124 KB) | DOI: 10.33772/jstp.v8i2.35405

Abstract

Daun cincau hitam merupakan salah satu tanaman yang mengandung komponen pembentuk gel berupa pektin. Pektin merupakan hidrokoloid yang dapat digunakan sebagai bahan edible film karena kemampuan gelasinya. Edible film ekstrak daun cincau hitam memiliki tekstur yang kokoh namun kurang elastis, sehingga diperlukan penambahan gliserol sebagai plasticizer yang dapat meningkatkan elastisitas dari edible film. Tujuan penelitian ini adalah untuk mengetahui pengaruh dan perlakuan terbaik antara konsentrasi ekstrak daun cincau hitam dan konsentrasi gliserol terhadap karakteristik edible film. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor  dan tiga ulangan. Faktor I konsentrasi ekstrak daun cincau hitam (15%, 30%, 45%) dan faktor II konsentrasi gliserol (0,5%; 1,0%; 1,5%). Data dianalisis menggunakan Analisys of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan terdapat interaksi nyata (p≤0,05) antara perlakuan konsentrasi ekstrak daun cincau hitam dengan konsentrasi gliserol terhadap kelarutan, tetapi tidak terdapat interaksi nyata (p≥0.05) terhadap laju transmisi uap air, ketebalan, kuat tarik, elongasi, dan kecerahan. Perlakuan terbaik yaitu konsentrasi ekstrak daun cincau hitam 15% dan konsentrasi gliserol 1,0%  dengan laju transmisi uap air 3,50 g/m2/hari; ketebalan 0,08 mm; kelarutan 33,13%; kuat tarik 0,50 Mpa; elongasi 8,79%; dan kecerahan 54,20.
EVALUASI PENERAPAN GOOD HYGIENE PRACTICES (GHyP) PADA TEMPAT PEMOTONGAN AYAM DI PASAR TRADISIONAL KOTA KENDARI Yaddi, Yamin; Libriani, Restu; Fitrianingsih, Fitrianingsih; Sahaba, La Ode; Pancar, Fadli Ma’mun; Dewi, Fitria; Nugrawati, Andi Laila; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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 (1032.044 KB) | DOI: 10.33772/jstp.v8i2.38042

Abstract

ABSTRACT Quality assurance and food safety have an important role in the supply of food. Chicken meat is one of the foodstuffs of animal origin that continues to experience an increase in demand every year. The provision of chicken meat in Kendari City still depends on traditional markets through poultry slaughterhouses. This study aimed to evaluate the implementation of Good Hygiene Practices at poultry slaughterhouses located in traditional markets in Kendari City. The research was focused on worker competence, chicken meat products, and the production environment. Data collection was carried out through observation and interviews with 39 merchants from seven traditional markets in Kendari City. The results of this study indicated that 69.23% (27/39) of the respondents were in the productive age group, namely 21-40 years, while 48.72% (19/39) of the respondents' educational level were high school equivalents. In the whole production process, the poultry slaughterhouse did not separate clean and dirty rooms in handling carcasses. Meanwhile, on the environmental aspect, there were still poultry slaughterhouses without waste treatment and supervision. The results of this study concluded that the poultry slaughterhouses in traditional markets in Kendari City had not implemented Good Hygiene Practices thoroughly. Keyword: Good hygiene practices, poultry slaughterhouse, traditional market ABSTRAK Penjaminan kualitias dan keamanan pangan memiliki peranan penting dalam penyediaan bahan pangan. Daging ayam merupakan salah satu bahan pangan asal hewan yang terus mengalami peningkatan permintaan setiap tahunnya. Penyediaan daging ayam yang di Kota Kendari masih bergantung pada pasar tradisional melalui tempat pemotongan ayam. Penelitian ini bertujuan untuk mengevaluasi penerapan Good Hygiene Practices yang dilaksanakan pada tempat pemotongan ayam yang terletak di pasar tradisional Kota Kendari. Penitian difokuskan pada kompetensi pekerja, produk daging ayam serta lingkungan produksi. Pengumpulan data dilakukan melaui observasi dan wawancara pada 39 pelaku usaha dari 7 pasar tradisional yang terdapat di Kota Kendari. Hasil penelitian ini menunjukkan bahwa 69,23% (27/39) responden berada pada rentan usia produktif yaitu 21-40 tahun, 48,72% (19/39) tingkat pendidikan responden adalah SLTA sederajat. Pada proses produksi keseluruhan tempat pemotongan ayam tidak memisahkan antara ruang bersih dan ruang kotor dalam penanganan karkas. Sedangkan pada aspek lingkungan, masih ditemukan TPA yang berprodusi tanpa pengolahan limbah serta tanpa pengawasan. Hasil penelitian ini menyimpulkan bahwa tatalaksana pemotonan ayam di pasar tradisonal Kota Kendari belum menerapkan prosedur Good Hygiene Practices secara menyeluruh. Kata kunci: Good Hygiene Practices, tempat pemotongan ayam, pasar tradisional
PEMANFAATAN BUBUK KULIT BATANG MANGROVE JENIS BAKAU HITAM UNTUK PENGAWETAN UDANG PUTIH PADA PENYIMPANAN DINGIN Rhamadhan, Dinar Cahyaning; Winarti, Sri; Yulistiani, Ratna
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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 (564.201 KB) | DOI: 10.33772/jstp.v8i2.34065

Abstract

Udang putih (Panaeus merguiensis) merupakan bahan pangan perikanan yang mudah rusak (highly perishable) yang diakibatkan adanya mikroorganisme. Pengawetan dengan bahan alami telah menjadi solusi untuk mengawetkan udang, salah satunya dapat diperoleh dari tumbuhan mangrove jenis bakau hitam. Bakau hitam (Rhizophora mucronata) merupakan tanaman yang tumbuh subur dikawasan pesisir pantai dan memiliki senyawa fitokimia yaitu senyawa alkaloid, flavonoid, saponin, dan tanin yang memiliki kemampuan sebagai antibakteri sehingga berpotensi untuk dijadikan bahan pengawet alami. Tujuan penelitian ini adalah menentukan konsentrasi terbaik larutan bubuk kulit batang bakau hitam dan lama penyimpanan terhadap kualitas udang putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor dua kali ulangan. Faktor I adalah konsentrasi larutan bubuk kulit batang bakau hitam (0%, 6%, 12% dan 18%) (b/v) dan faktor II adalah lama penyimpanan (0 hari, 3 hari, 6 hari dan 9 hari). Data analisa menggunakan ANOVA taraf 5%, jika ada perbedaan dilanjutkan dengan Uji DMRT 5%. Berdasarkan hasil penelitian, perlakuan terbaik adalah perlakuan konsentrasi larutan bubuk kulit batang bakau hitam 18% dan lama penyimpanan 3 hari yang berpengaruh terhadap kualitas udang putih yaitu total mikroba 5,312 log CFU/g; kadar air 76,245%; TVBN 21,85 mg/100g; TMA 2,11 mg/100g dan pH 6,77.Kata kunci : larutan bubuk kulit batang bakau hitam, udang putih, lama penyimpanan.
KUALITAS KIMIA DAN ORGANOLEPTIK PRODUK CUKA BERBAHAN DASAR AIR KELAPA DENGAN BERBAGAI WAKTU FERMENTASI DAN KONSENTRASI RAGI YANG BERBEDA Annisa, Wa Ode Siti Nur; Tamrin, Tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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 (670.003 KB) | DOI: 10.33772/jstp.v8i2.38037

Abstract

BSTRACT The purpose of this study was to determine the effect of various fermentation times and yeast concentrations on the chemical and organoleptic qualities of coconut water-based vinegar. This study used a completely randomized design (CRD) of two factors using various yeast concentrations (0.10% .0.20%, 0.30%) and fermentation times (9 days, 10 days, 11 days). The results show that yeast concentration and fermentation time had a very significant effect on the organoleptic test of color and aroma and a significant effect on the taste. The sample with the highest organoleptic assessment was found in the R3C3 treatment (0.30% yeast concentration and 11 days of fermentation) with average preference scores of color, aroma, and taste reaching 3.53 (like), 4.51 (very like), and 4.25 (like), respectively. The sample contained 4.51% acid, 0.01% acetic acid, and a pH of 3. The coconut water-based vinegar product was accepted (preferred) by the panelists and had an acid level that met the national standard. Keywords:coconut water, yeast, vinegar ABSTRAK Tujuan penelitian ini untuk menentukan waktu fermentasi dan konsentrasi ragi yang berbeda terhadap kualitas kimia dan organoleptik cuka air kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor dengan menggunakan konsentrasi ragi yang berbeda (0,10 %.0,20 %.0,30 %) dan waktu fermentasi yang berbeda (9 hari,10 hari,11 hari). Hasil penelitian menunjukkan bahwa konsentasi ragi dan waktu fermentasi berpengaruh sangat nyata terhadap uji organoleptik warna dan aroma serta berpengaruh nyata pada rasa. Berdasarkan penilaian organoleptik tertinggi terdapat pada perlakuan R3C3 (0,30 % kosentrasi ragi dan 11 hari waktu fermentasi) dengan skor penilaian terhadap karakteristik organoleptik warna 3,53 (suka), aroma 4,51 (sangat suka), rasa 4,25 (suka). Uji kadar asam mencapai 4,51 %, kadar asam asetat 0,01 % dan pH 3. Berdasarkan hasil penelitian produk cuka air kelapa dengan konsentrasi ragi dan lama fermentasi yang berbeda dapat diterima (disukai) oleh panelis dan memiliki kadar asam yang telah memenuhi standar SNI. Kata kunci: air kelapa,ragi, cuka
PENGARUH PENAMBAHAN SARI WORTEL, PUREE WORTEL DAN TEPUNG WORTEL (Daucus Carota L.)TERHADAP KANDUNGAN GIZI ß-KAROTEN, KADAR SERAT, AKTIVITAS ANTIOKSIDAN DAN ORGANOLEPTIK BISKUIT BERBASIS WORTEL Rahmayanti, Siti; Karimuna, La; Ansarullah, Ansarullah
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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 (693.154 KB) | DOI: 10.33772/jstp.v8i2.38049

Abstract

ABSTRACT The purpose of this study was to determine the effect of adding carrot juice, puree, and flour on the quality of organoleptic assessment, β-carotene content, fiber content, and antioxidant activity of biscuit products. This study used a completely randomized design (CRD) consisting of four treatments, K0 (100% flour), K1 (10% carrot extract), K2 (10% carrot puree), and K3 (10% carrot flour). Each treatment was repeated four times; thus, there were 16 experimental units. Data were analyzed using analysis of variance (ANOVA) with Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the addition of carrot juice, puree, and flour had a very significant effect on increasing the organoleptic aroma and taste. The highest level of preference was found in the K2 treatment (90% flour: 10% carrot puree) with average preference scores of color, aroma, taste, and texture reaching 4.22 (like), 4.22 (like), 4.35 (like), and 4.32 (like), respectively. The selected biscuits had a beta carotene content of 1304.15 IU/100g, a fiber content of 2.15%, and an antioxidant activity of 71.04%. The results show that carrot-based biscuit products were accepted (preferred) by the panelists. Keyword: carrot juice, carrot puree, carrot flour, biscuit. ABSTRAK Tujuan penelitian ini yaitu untuk menentukan pengaruh penambahan sari, puree dan tepung wortel terhadap kualitas penilaian organoleptik, kandungan β-karoten, kadar serat, dan aktivitas antioksidan produk biskuit. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari empat perlakuan, K0 (tepung terigu 100%), K1 ( sari wortel 10%), K2(puree wortel 10%),K3(tepung wortel10%), setiap perlakuan diulang empat kali, sehingga terdapat 16 unit percobaan. Data dianalisis menggunakan analysis of varians (ANOVA) dengan uji lanjut duncan’smultiple range test(DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa penambahan sari wortel, puree wortel dan tepung wortel berpengaruh sangat nyata terhadap peningkatan organoleptik aroma dan rasa. Tingkat kesukaan tertinggi terdapat pada perlakuan K2 (tepung terigu 90% : pureewortel 10%) diperoleh nilai untuk warna sebesar 4.22 (suka), aroma sebesar 4.22 (suka), rasa sebesar 4.35 (suka), dan tekstur sebesar 4.32 (suka). Biskuit terpilih memiliki kadar beta karoten 1304.15IU/100g %, kadar serat sebesar 2.15% dan aktivitas antioksidan sebesar 71.04%. Berdasarkan hasil penelitian, produk biskuit berbasis wortel dapat diterima (disukai) oleh panelis. Kata kunci: sari wortel,puree wortel, tepung wortel, biskuit.
The Effect of High Hydrostatic Pressure and Enzymatic Treatment on Microstructural Protein Changes in Hypoallergenic Skim Milk: Literature Study Syahbanu, Fathma; Kurnianto, Muhammad Alfid
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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 (930.849 KB) | DOI: 10.33772/jstp.v8i2.35377

Abstract

Food allergy is one of the major health problems worldwide in both adults and children, and its prevalence has been increasing over the last two decades. Epidemiological studies report that Cow's Milk Allergy (CMA) is considered one of the most common food allergies especially in early childhood with an incidence of 2 - 7.5% in population studies in various countries. Many cow's milk allergies occur due to the high intake of milk both in raw and processed form. One of the main allergens in skim cow's milk is beta lactoglobulin. The microstructure approach to modify the structure of milk protein is one of the effective methods in preventing allergies. This manuscript review was conducted using the literature review narrative method. Several food treatments can be effectively used to reduce the allergenicity of milk protein by changing the microstructure of the protein, including enzymatic treatment and High Hydrostatic Pressure. The size reduction caused by both treatments results in allergenic proteins being unable to reach the antibody paratope. The tendency of antigenic milk proteins to become immunological sensitizing agents decreases due to these microstructural changes. The protein microstructure modification can be utilized as a new breakthrough in obtaining hypoallergenic milk-based food products in the future. The purpose of this review article is to discuss the enzymatic and HHP treatment of milk protein microstructure, especially its ability to reduce the number of allergenic proteins in milk.
PENILAIAN ORGANOLEPTIK DAN KARAKTERISTIK KIMIA PRODUK TEH FORMULASI DAUN JERUJU (Achantus iIicifolius) DAN DAUN PANDAN Jesrin, Jesrin; Wahyuni, Sri; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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 (546.581 KB) | DOI: 10.33772/jstp.v8i2.38038

Abstract

ABSTRACT This study aimed to determine the effect of the addition of pandan leaves on the organoleptic assessment as well as the moisture and ash contents of tea products made from the Jeruju and pandan leaves formulation. This study used a completely randomized design (CRD) consisting of five variations of pandan leaves addition, namely 0% (P0), 10% (P1), 15% (P2), 20% (P3), and 25% (P4). The results of this study indicate that the best formulation of pandan leaves added to the Jeruju leaves tea product was obtained in P2 (15% pandan leaves addition) with average preference scores of taste, aroma, and color reaching 4.03 (like), 3.43 (slightly like), and 4.03 (like), respectively. The results also show that the moisture content of Jeruju and pandan leaves were 3.68% and 9.27%, respectively. Meanwhile, the respective ash content of Jeruju and pandan leaves were 12.23% and 6.65 %. Keywords: Jeruju Leaves, Pandan Leaves, Jeruju Leaves Formulated Tea Drink. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan daun pandan terhadap penilaian organoleptik dan kadar air serta kadar abu pada produk teh formulasi daun jeruju. Penelitian ini menggunakan rancangan acak lengkap (RAL) terdiri dari 5 variasi penambahan daun pandan yaitu penambahan daun pandan 0% (P0), penambahan daun pandan 10% (P1), penambahan daun pandan 15% (P2), penambahan daun pandan 20% (P3), dan penambahan daun pandan 25% (P4). Hasil penelitian ini menunjukkan bahwa penambahan daun pandan pada produk minuman teh formulasi daun jeruju, pada perlakuan terbaik organoleptik adalah P2 dengan penambahan daun pandan sebanyak 15%, pada uji organoleptik parameter rasa dengan nilai rata-rata 4,03 (suka), aroma dengan nilai rata-rata 3,43 (agak suka), dan parameter warna 4,03 (suka). penelitian minuman teh daun jeruju juga diuji perlakuan kadar air pada kisaran 3,68% dan daun pandan memiliki kisaran 9,27%, daun jeruju memiliki kandungan kadar abu yang berkisar 12,23% dan kandungan kadar air pada daun pandan memilik kisaran 6,65%. Kata kunci: Daun Jeruju, Daun Pandan, Minuman Teh Formulasi Daun Jeruju.
KARAKTERISTIK MARSHMALLOW DARI PERLAKUAN PROPORSI SARI BUAH PISANG TONGKA LANGIT (Musa troglodytarum L.) DAN GELATIN Jacob, Elisabeth; Sipahelut, Sophia Grace; Picauly, Priscilia
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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 (661.819 KB) | DOI: 10.33772/jstp.v8i2.38050

Abstract

ABSTRACT Tongka Langit banana (Musa troglodytarum) is an agricultural commodity native to Maluku which has many health benefits because it contains provitamin A and total carotenoids. One of the efforts to diversify processed Tongka Langit banana products to take advantage of their nutritional content is to process them into marshmallows. To produce good marshmallows, a gelling agent is needed, such as gelatin. This research aimed to study the proper ratio of Tongka Langit banana juice and gelatin in producing good-quality marshmallows. The research design used was a one-factor completely randomized design, namely the ratio of Tongka Langit banana juice and gelatin concentration which consisted of four treatment levels, namely: P1 (90%: 10%), P2 (88%: 12%), P3 (86%: 14 %), and P4 (84%: 16%). Parameters observed included chemical characteristics (vitamin C, total sugar, water, ash contents) and organoleptic characteristics (taste, color, aroma, firmness, overall). The results show that the best ratio of Tongka Langit banana juice and gelatin in making marshmallows was 86%: 14% with chemical characteristics analysis showing that the product contained 126.13 mg/100 g vitamin C, 42.33% total sugar, 39.29 % water, and 0.35% ash. Meanwhile, the organoleptic assessment show that it had a slight taste of Tongka Langit banana, a slight aroma of Tongka Langit banana, a slight yellow color, and a chewy texture. Keywords: tongka langit banana, gelatin, marshmallow ABSTRAK Pisang tongka langit (Musa troglodytarum) merupakan komoditi hasil pertanian asli Maluku yang memiliki banyak manfaat bagi kesehatan karena mengandung provitamin A dan total karotenoid. Salah satu upaya diversifikasi produk olahan pisang tongka langit untuk memanfaatkan kandungan gizinya adalah dengan mengolahnya menjadi marshmallow. Untuk menghasilkan marshmallow yang baik, maka diperlukan gelling agent, seperti gelatin. Penelitian ini bertujuan mempelajari perbandingan sari buah pisang tongka langit dan gelatin yang tepat dalam menghasilkan marshmallow dengan mutu yang baik. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu perbandingan sari buah pisang tongka langit dan gelatin yang terdiri dari empat taraf perlakuan yaitu: P1= 90% : 10%, P2= 88% : 12%, P3= 86% :14%, P4= 84% : 16%. Parameter yang diamati meliputi karakteristik kimia (kadar vitamin C, total gula, air, abu), dan karakteristik organoleptik (rasa, warna, aroma, kekenyalan, overall). Hasil penelitian menunjukkan bahwa perbandingan sari buah pisang tongka langit dan gelatin yang terbaik dalam pembuatan marshmallow adalah perlakuan 86% : 14% dengan karakteristik kimia: vitamin C 126,13 mg/100 g, total gula 42,33%, kadar air 39,29%, kadar abu 0,35%, serta memiliki nilai kesukaan yang tinggi dengan deskriptif agak berasa pisang pisang tongka langit, agak beraroma pisang tongka langit, warna agak kuning, dan kenyal. Kata kunci : pisang tongka langit, gelatin, marshmallow
PENILAIAN TEKSTUR DAN TINGKAT KESUKAAN KASTENGEL DENGAN SUBSTITUSI TEPUNG GARUT (Maranta arundinacea) Rahmadewi, Yunda Maymanah; Wijayanti, Harwi; Nurrochmah, Shinta
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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 (663.956 KB) | DOI: 10.33772/jstp.v8i2.32096

Abstract

The purpose of this study was to determine the effect of arrowroot flour substitution on the degree of friability, hardness, and stickiness of kastengel as well as the preference level of color, taste, aroma, texture, and overall preference of kastengel. This study used a completely randomized design (CRD). Substitution in this study was arrowroot flour as much as 5 levels, namely K0 (0% arrowroot flour: 100% flour), K1 (25% arrowroot flour: 75% flour), K2 (50% arrowroot flour: 50% flour), K3 (50% arrowroot flour 75% arrowroot: 25% flour, and K4 (100% arrowroot flour: 0% flour). Data were analyzed using analysis of variance, the results of organoleptic assessment which had a significant effect on the observed variables, followed by the Least Significant Difference (LSD) test at 95% confidence level (α = 0.05). Substitution of arrowroot flour as a substitute for wheat with different amounts in kastengel products results in different texture assessments for the parameters of crumbness, hardness, and stickiness. Substitution of flour with arrowroot flour had a significant effect on the color of the chestnut but did not have a significant effect on the aroma, taste, texture and overall preference. Arrowroot flour substitution of 25% (K1) gave the highest level of preference for color, taste, and overall preference. Meanwhile, the highest average preference rating for the aroma attribute was seen in the kastengel without substitution (K0) and the texture attribute in the kastengel without flour (K4).

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