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KAJIAN FORMULASI BUBUR BAYI INSTAN BERBAHAN DASAR TEPUNG BERAS MERAH (Oryza nivara) DAN TEPUNG IKAN TERI (Stolephorus sp) TINGGI KALSIUM Takzim, Faris; tamrin, tamrin; rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 4 (2018): 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 red rice flour and anchovy flour formulation on organoleptic characteristics, nutritional content, and calcium of instant baby porridge. This study used a completely randomized design (CRD) with 3 replications. The factor of this study was 5 ratios of red rice flour and anchovy flour, namely F0 (100% Red Rice Flour), F1 (95% Red Rice Flour: 5% Anchovy Flour), F2 (90% Red Rice Flour: Flour Anchovy 10%), F3 (Red Rice Flour 85%: Anchovy 15%), and F4 (Red Rice Flour 80%: Anchovy 20%). F1 treatment was the most favored by panelists with favorite rating scores of color, aroma, taste, and texture reached 4.11 (like), 3.71 (like), 3.98 (like), and 4.09 (like), respectively. Proximate value and calcium in the F1 treatment (red rice flour 95% with anchovy flour 5%) were 2.02% ww water content, 3.06% ww ash content, 9.66% ww protein content, 0.77% ww crude fiber content, and 2.56% ww calcium content. The formulation of red rice flour and anchovy flour significantly affected (p <0.05) the calcium content but it had had no significant effect (p <0.05) on the water, ash, protein, and crude fiber contents. Instant baby porridge with red rice flour and anchovy flour have calcium and proximate levels that meet the National Standard (SNI). The organoleptic assessment results show that it was preferred by panelists.Keywords: Red rice flour, anchovy flour, instant baby porridgeABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung beras merah dan tepung ikan teri terhadap nilai organoleptik, kandungan gizi dan kalsium bubur bayi instan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Formulasi penelitian ini adalah komposisi tepung beras merah dan tepung ikan teri sebanyak 5 taraf,yaitu F0 (Tepung Beras Merah 100%),F1 (Tepung Beras Merah 95% : Tepung Ikan Teri 5%), F2(Tepung Beras Merah 90% : TepungIkan Teri10%), F3 (TepungBeras MerahÂ 85% : TepungIkan Teri15%) dan F4 (TepungBeras MerahÂ 80% : TepungIkan Teri20%). Perlakuan F1 merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 4,11 (suka), aroma sebesar 3,71 (suka), rasa sebesar 3,98 (suka) dan tekstur sebesar 4,09 (suka). Nilai proksimat dan kalsium pada perlakuan formulasi F1 (tepung beras merah 95% dengan tepung ikan teri 5%) yang disukai panelis adalah kadar air 2,02%bb, kadar abu 3,06%bb, kadar protein 9,66%bb, kadar serat kasar 0,77%bb dan kadar kalsium 2,56%bb.Formulasitepungberasmerah dan tepung ikan teriberpengaruhnyata terhadapnilaikadarkalsium, sedangkan pada kadarair, abu, protein, dan serat kasarberpengaruhtidaknyata. Bubur bayi instantepungberasmerah dan tepung ikan teri memilikikadar kalsium dan proksimatsesuaistandar SNI dan berdasarkanpenilaianorganoleptikdapatditerima (disukai) oleh panelis.Kata kunci: Tepungberasmerah, tepungikan teri, bubur bayi instanÂ

ANALISIS ORGANOLEPTIK PRODUK TEH CELUP TAWALOHO (Spondias Pinnata.) Aryadi, Fadli; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 2, No 5 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the formulation of tawaloho leaf and tea leaf on the organoleptic value of tawaloho tea products (Spondias pinnata) most favored by the panelists and to determine the antioxidant and phytochemicalactivity of tawaloho tea. This research used Completely Randomized Design (CRD) with the variation formula of tawaloho leafaddition (Spondias pinnata) was 0%, 15%, 25%, 35%, 45% and 100%. The results showed that the addition of 25% tawaloholeaf tea was the preferred treatment of panelist with preference score of color of 3.97 (likes), taste of 3.57 (likes), aroma of3.58 (likes) and receptivity of 3.70 (likes). Based on this research, it can be concluded that tawaloho tea product withformulation of tawaloho and tea leaves (25% and 75%) was acceptable and favorable by panelists. Keywords: Tea, tawaloho, organoleptic. ABSTRAK Tujuan penelitian adalah untuk mentukan formulasi daun tawaloho dan daun teh terhadap nilai organoleptik produk teh celuptawaloho(Spondias pinnata) yang paling disukai oleh panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL),dengan formula variasi penambahan daun tawaloho (Spondias pinnata) yaitu penambahan daun teh tawaloho 0%, 15%,25%, 35%, 45% dan 100%. Hasil penelitian menunjukkan bahwa perlakuan penambahan daun teh tawaloho 25% merupakanperlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 3,97(suka), rasa sebesar3,57 (suka), aroma sebesar 3,58 (suka) dan daya terima 3,70 (suka). Berdasarkan penelitian ini, dapat disimpulkan bahwaproduk teh tawaloho dengan formulasi daun tawaloho dan daun teh (25% dan 75%) dapat diterima dan disukai oleh panelis.Kata kunci: The, tawaloho, orgnoleptik.

PENGARUH PENAMBAHAN MINYAK SAWIT DALAM PROSES PENANAKAN NASI PADA RICE COOKER TERHADAP PEMBENTUKAN PATI RESISTEN 5 UNTUK PENDERITA DIABETES MELITUS (DM) TIPE 2 Susanto, Eki Tri; ansharullah, ansharullah; rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 4 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this research was to determine the effect of palm oil addition on the formation of resistant starch type 5. This study used a completely randomized design (CRD) with three replicates. This research consists of 5 treatments, i.e. the ratio of palm oil addition to the rice (Palm oil: Ciliwung rice) M0 (0 mL: 100 g), M1 (5 mL: 100 g), M2 (10 mL: 100 g), M3 (100 g: 15 mL), and M4 (20 mL: 100 g). The results show that there was a significant effect of the palm oil addition on the levels of fat, fiber, glucose, and resistant starch. M4 treatment was the best treatment with 0.76% fat content, 1.37% fiber content, 1.38%, glucose content, and 7.42 % of resistant starch content. The results indicate that the addition of palm oil on rice cooking process increased the resistant starch on the rice.Keywords: Rice, Resistant Starch, Diabetes ABSTRAK Tujuan penelitian ini menentukan pengaruh penambahan minyak sawit terhadap pembentukan pati resisten tipe 5. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Penelitian ini terdiri dari 5 perlakuan yaitu penambahan minyak sawit terhadap beras ciliwung (minyak sawit : beras ciliwung) M0= ( 0 mL : 100 g), M1= (5 mL : 100 g), M2= (10 mL : 100 g), M3= (15 mL : 100 g), M4= (20 mL : 100g). Hasil penelitian ini menunjukkan bahwa ada pengaruh sangat nyata terhadap kadar lemak, kadar serat, kadar glukosa dan kadar pati resisten. Perlakuan M4 merupakan perlakuan terbaik yang memiliki nilai kadar lemak 0,76 %, kadar serat 1,37 %, kadar glukosa 1,38 %, dan kadar pati resisten 7,42 %. Hasil penelitian ini menunjukkan penambahan minyak sawit pada penanakan nasi menambah kandungan pati resisten pada nasi.Kata kunci: Beras, Pati Resisten, Diabetes.

PENGARUH SUBSTITUSI TEPUNG WORTEL (Daucus carota Linn) DAN TEPUNG KEDELAI (Glycine max) TERHADAP NILAI GIZI BISKUIT SEBAGAI MPASI BAGI BAYI Hardianti, Hardianti; ansharullah, ansharullah; rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 4 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to study the effect of carrot flour and soy flour substitution on the beta-carotene content and nutritional value of biscuits as weaning foods. This study used a completely randomized design (CRD) with five treatments and two repetitions. The level of treatment was substitution of carrot flour and soy flour with a ratio of H0 (0% carrot flour: 0% soy flour: 100% wheat flour), H1 (20% carrot flour: 20% soy flour: 60% wheat flour), H2 (15% carrot flour: 25% soy flour: 60% wheat flour), H3 (10% carrot flour: 30% soy flour: 60% wheat flour), and H4 (5% carrot flour: 35% soy flour: 60% wheat flour). Substitution of carrot flour and soybean flour had a very significant effect (p<0.01) on protein, fat, and beta-carotene contents. Meanwhile, it had a significant effect (p<0.05) on water and ash contents but no significant effect (p>0.05) on carbohydrate content. The highest protein content was found in H4 treatment (32.83%), the highest carbohydrate content was found in H3 treatment (54.51%), the highest fat content was found in H4 treatment (20.32%), the highest fiber content in H2 treatment (2.69%), the highest water content in H1 treatment (7.25%), the highest ash content in H1 treatment (2.18%), the highest beta-carotene content in H1 treatment (0.18), and the highest water absorption in H0 treatment (168.25%). Therefore, the substitution of carrot flour and soy flour affects the proximate nutritional value and beta-carotene content in the biscuits.Keywords: Key words: soybean, carrot, beta-carotene, water absorption ABSTRAK Tujuan penelitian ini adalah untuk mempelajari pengaruh substitusi tepung wortel dan tepung kedelaii terhadap kandungan beta karotendan dan nilai proksimat biskuit MPASI. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan. Taraf perlakuan tersebut merupakan substitusi tepung wortel dan tepung kedelai dengan perbandingan H0 (tepung wortel 0 % : tepung kedelai 0 %: tepung terigu 100 %), H1(Tepung wortel 20 % :tepung kedelai 20 %: tepung terigu 60 %), H2(Tepung wortel 15 % : tepung kedelai 25 % : tepung terigu 60 %), H3 (tepung wortel 10 % : tepung kedelai 30 % : tepung terigu 60 %) dan H4 (tepung wortel 5 % : tepung kedelai 35 % : tepung terigu 60 %).Substitusi tepung wortel dan tepung kedelai berpengaruh sangat nyata (p<0,05) terhadap analisis proksimat (kadar protein,kadar lemak, kadar beta karoten) dan berpengaruh nyata (p <0,05) terhadap nilai proksimat (kadar air, kadar abu) terkecuali pada kadar karbohidrat berpengaruh tidak nyata (p<0,05). Nilai gizi tertinggi pada protein yaitu perlakuan H4 sebesar 32.83%, kadar kerbohidrat pada perlakuan H3 yaitu sebesar 54.51%, kadar lemak pada perlakuan 4 yaitu sebesar 20.32%, kadar serat pada perlakuan H2 yaitu sebesar 2.69%, kadar air pada perlakuan H1 yaitu sebesar 7.25%, kadar abu pada perlakuan H1 yaitu sebesar 2.18%, kadar beta karoten pada perlakuan H1 yaitu sebesar 0.18 dan daya serap air pada perlakuan H0 yaitu 168.25%. Hasil penelitian ini menunjukkan substitusi tepung wortel dan tepung kedelai dapat mempengaruhi nilai gizi proksimat dan kandungan beta karoten pada biskuit.Kata Kunci: kedelai,wortel, beta karoten, daya serap air

FORMULASI CUPCAKE DARI TEPUNG JAGUNG (Zea maysL.) DENGAN PENAMBAHAN BAYAM (Amarahantus spp.) SEBAGAI SUMBER ZAT BESI UNTUK MENGATASI ANEMIA REMAJA PUTRI Sam, Meriana Ahmad; Susilowati, Prima Endang; rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 2 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the content of iron (Fe) on corncake products with the addition of spinach. This study used aCompletely Randomized Design (RAL) with 5 treatment formulations, ie cornstarch of 100%, corn flour of 85%: spinach of15%, corn starch of 75%: spinach of 25%, corn starch of 65%: spinach of 35% and corn flour of 55%: spinach of 44%. Theresults showed that the ratio of corn and spinach flour had no significant effect on organoleptic quality of color and textureparameter but had significant effect on aroma and taste parameter. Moisture, ash, protein, fat, carbohydrate, fiber, and ironof selected cupcakes 35.62%, 1.96%, 9.53%, 3.86%, 49.03 %, 4.63 % and 0.21 ppm. The value of organoleptic test of M1sample consisting of color, aroma, taste, and texture were 3,83 (like), 3,57 (like), 3,37 (rather like) and 3,33 (rather like).Based on the results of the study, it can be concluded that cupcake products with corn and spinach starch formulations wereaccepted by panelists and met the SNI standard. Keywords: Corn flour, cupcake, spinach, and iron. ABSTRAK Penelitian ini bertujuan untuk mengetahui kandungan zat besi (Fe) produk cupcake tepung jagung dengan penambahanbubur bayam. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan formulasi, yaitu 100%tepung jagung, formulasi tepung jagung 85% : bayam 15%, formulasi tepung jagung 75% : bayam25%, formulasi tepungjagung 65% : bayam 35% dan formulasi tepung jagung 55% : bayam 44%. Hasil penelitian menunjukkan bahwa perbedaanperbandingan tepung jagung dan bayam berpengaruh tidak nyata terhadap kualitas organoleptik parameter warna dantekstur tetapi berpengaruh nyata terhadap parameter aroma dan rasa. Kadar air, kadar abu, kadar protein, kadar lemak,kadar karbohidrat, kadar serat, dan zat besi cupcake terpilih berturut-turut sebesar 35,62 (%bb), 1,96 (%bb), 9,53 (%bb),3,86 (%bb), 49,03 (%bb), 4,63 (%bb) dan 0,21ppm. Nilai uji organoleptik sampel M1 yang terdiri dari warna, aroma, rasa,dan tekstur berturut-turut sebesar 3,83 (suka), 3,57 (suka), 3,37 (agak suka) dan 3,33 (agak suka). Berdasarkan Hasilpenelitian, dapat disimpulkan produk cupcake dengan formulasi tepung jagung dan bayam dapat diterima panelis dan telahmemenuhi standar SNI.Kata kunci: Tepung jagung, bayam, cupcake, zat besi.

PENGARUH PENAMBAHAN DAUN KELOR TERHADAP AKTIVITAS ANTIOKSIDAN CHIPS SAGU Sartina, Sartina; ansharullah, ansharullah; rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 3 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purposes of this study was to determine the effect of sago flour composition with the addition of moringa leaves toorganoleptic value and nutrient content of Chips. This study used Completely Randomized Design (RAL) with 4 replications.Comparison of sago flour with addition of 4 variations, ie C0 (100%: 0%), C1 (95%: 5%), C2 (90%: 10%), C3 (85%: 15%).The addition of moringa and sago flour was significantly affected (p <0,05) on nutritional value (ash content, fat content,protein content, carbohydrate contentl), except in water content was not significantly effect (p <0,05). Antioxidant activity ofchips increased with addition of Moringa leaf. Sago and Moringa leaves flour chips had nutritional value according to SNIstandard and organoleptic assessment can be favored and accepted by panelists.Keywords: Sago, moringa leaves, chips, nutrition.ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh komposisi tepung sagu dengan penambahan daun kelor terhadapnilai organoleptik dan kandungan gizi Chips. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4ulangan. Perbandingan tepung sagu dengan penambahan daun kelor sebanyak 4 variasi yaitu C0 (100% : 0%), C1 (95% :5%), C2 (90% : 10%), C3 (85% : 15%). Penambahan daun kelor dan tepung sagu berpengaruh sangat nyata (p<0,05)terhadap nilai gizi (kadar abu, kadar lemak, kadar protein, kadar karbohidrat), terkecuali pada kadar air berpengaruh tidaknyata (p<0,05). Aktivitas antioksidan chips meningkat seiring dengan penambahan daun kelor. Chips tepung sagu dan daunkelor memiliki nilai gizi sesuai standar SNI dan penilaian organoleptik dapat disukai dan diterima oleh panelis.Kata Kunci: Sagu, daun kelor, chips, gizi.

ANALISIS PENILAIAN ORGANOLEPTIK DAN NILAI GIZI KUE TRADISIONAL BAGEA SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) Hasriani, Eva; Ansharullah, Ansharullah; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 1 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to investigate the effect of substitution of purple sweet potato starch on the organoleptic characteristics andnutritional value of bagea cake. This research used Completely Randomized Design (CRD) with one factor (variationconcentration of purple sweet potato) of 10%, 20%, 30%, 40%. Organoleptic analysis including color, aroma, texture andtaste was carried out in this study. Nutritional content analysis including water content, ash, fat, protein and carbohydratewas also done. The results showed that the substitution treatment of purple sweet potato starch had a very significant effecton organoleptic color, aroma, taste and texture. The substitution treatment of purple sweet potato flour of 20% was the mostpreferred treatment of panelists with the score of favorite assessment on the color, aroma, texture and taste of 3.78 (ratherlike), 4.02 (like), 3.63 (rather like) and 3.83 (rather like). Nutritional content including water content, ash, fat, protein andcarbohydrate were 7.87%, 2.61%, 23.78%, 5.16% and 60.55%, respectively. Bagea cake with purple sweet potato floursubstitution had nutritional value according to standard and had a good enough acceptance and was favored by panelists. Keywords: Bagea cake, sago flour, purple sweet potato flour. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung ubi jalar ungu terhadap karakteristik organoleptik dannilai gizi kue bagea. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasitepung ubi jalar ungu (10%, 20%, 30%, 40%). Analisis organoleptik meliputi warna, aroma, tekstur dan rasa telah dilakukanpada penelitian ini. Analisis kandungan gizi meliputi kadar air, abu, lemak, protein dan karbohidrat juga telah dilakukanpada penelitian ini. Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar ungu berpengaruh sangatnyata terhadap organoleptik warna, aroma, rasa dan tekstur. Perlakuan substitusi tepung ubi jalar ungu 20% merupakanperlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturutturutsebesar 3.78 (agak suka), 4.02 (suka), 3.63 ( agak suka) dan 3.83 (agak suka). Analisis kandungan gizi meliputikadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 7.87%, 2.61%, 23.78%, 5.16% dan 60.55%. Kuebagea dengan substitusi tepung ubi jalar ungu memiliki nilai gizi sesuai standar dan memiliki daya terima yang cukup baikserta disukai oleh panelis. Kata kunci: Kue bagea, tepung sagu, ubi jalar ungu.

ANALISIS PENILAIAN ORGANOLEPTIK DAN NILAI GIZI KUE TRADISIONAL BAGEA SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) Hasriani, Eva; Ansharullah, Ansharullah; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 1 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to investigate the effect of substitution of purple sweet potato starch on the organoleptic characteristics andnutritional value of bagea cake. This research used Completely Randomized Design (CRD) with one factor (variationconcentration of purple sweet potato) of 10%, 20%, 30%, 40%. Organoleptic analysis including color, aroma, texture andtaste was carried out in this study. Nutritional content analysis including water content, ash, fat, protein and carbohydratewas also done. The results showed that the substitution treatment of purple sweet potato starch had a very significant effecton organoleptic color, aroma, taste and texture. The substitution treatment of purple sweet potato flour of 20% was the mostpreferred treatment of panelists with the score of favorite assessment on the color, aroma, texture and taste of 3.78 (ratherlike), 4.02 (like), 3.63 (rather like) and 3.83 (rather like). Nutritional content including water content, ash, fat, protein andcarbohydrate were 7.87%, 2.61%, 23.78%, 5.16% and 60.55%, respectively. Bagea cake with purple sweet potato floursubstitution had nutritional value according to standard and had a good enough acceptance and was favored by panelists. Keywords: Bagea cake, sago flour, purple sweet potato flour. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung ubi jalar ungu terhadap karakteristik organoleptik dannilai gizi kue bagea. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasitepung ubi jalar ungu (10%, 20%, 30%, 40%). Analisis organoleptik meliputi warna, aroma, tekstur dan rasa telah dilakukanpada penelitian ini. Analisis kandungan gizi meliputi kadar air, abu, lemak, protein dan karbohidrat juga telah dilakukanpada penelitian ini. Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar ungu berpengaruh sangatnyata terhadap organoleptik warna, aroma, rasa dan tekstur. Perlakuan substitusi tepung ubi jalar ungu 20% merupakanperlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturutturutsebesar 3.78 (agak suka), 4.02 (suka), 3.63 ( agak suka) dan 3.83 (agak suka). Analisis kandungan gizi meliputikadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 7.87%, 2.61%, 23.78%, 5.16% dan 60.55%. Kuebagea dengan substitusi tepung ubi jalar ungu memiliki nilai gizi sesuai standar dan memiliki daya terima yang cukup baikserta disukai oleh panelis. Kata kunci: Kue bagea, tepung sagu, ubi jalar ungu.

PENGARUH SUBSTITUSI BUBUK KAKAO DALAM FORMULASI TEPUNG SAGU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BISKUIT SAGU Oktaviani, Endang; ansharullah, ansharullah; rejeki, sri
Jurnal Sains dan Teknologi Pangan Vol 3, No 4 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v3i4.5169

ABSTRACT The purpose of the study was to determine the effect of substitution of cocoa powder in sago flour formulation on the organoleptic characteristics of sago biscuits and the physicochemical properties (water absorption, moisture content, ash content, fat content, protein content, carbohydrate content) of the biscuits produced favored by panelists, and to find out the antioxidant activity of sago biscuits. This study used a completely randomized design (CRD) with 4 treatments namely E0 (100 grams of sago flour: 0 gram of cocoa powder), E1 (90 grams of sago flour: 10 grams of cocoa powder), E2 (80 grams of sago flour: 20 grams of cocoa powder), E3 (70 grams of sago flour: 30 grams of cocoa powder). The products most preferred by panelists was the E1 treatment (90 grams of sago flour formulation, and 10 grams of cocoa powder) with favorite rating scores of color, texture, aroma, and taste reached 3.59 (like), 3.81 (like), 3.86 (like), and 3.68 (like), respectively. The preferred biscuits contained 4.75% moisture content, 1.34% ash content, 5.28% fat content, 3.11% protein content, 85.55% carbohydrate content, and water absorption capacity of 114.63%. The highest antioxidant activity was found in E3 treatment with the IC50 value of 80.33 µg/mL. Sago flour and cocoa powder in biscuit making affected the chemical composition of biscuit products significantly. The addition of cocoa powder on the sago flour can increase the nutritional value of biscuits. The organoleptic assessment results show that the biscuits were preferred by panelists.Keywords:Biscuit, sago flour, cocoa powder. ABSTRAKTujuan penelitian adalah untuk mengetahui pengaruh substitusi bubuk kakao dalam formulasi tepung sagu, terhadap karakteristik organoleptik biskuit sagu dan sifat fisikokimia (daya serap air, kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat,) dari produk biskuit yang disukai panelis, serta untuk mengetahui aktivitas antioksidan biskuit sagu. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan, yaitu E0 (Tepung sagu 100 gram : Bubuk kakao 0 gram), E1 (Tepung sagu 90 gram : Bubuk kakao 10 gram), E2 (Tepung sagu 80 gram : Bubuk kakao 20 gram), E3 (Tepung sagu 70 gram : Bubuk kakao 30 gram). Hasil penilaian organoleptik formulasi tepung sagu, dan bubuk kakao pada produk biskuit yang disukai panelis terdapat pada perlakuan E1 (formulasi tepung sagu 90 gram, dan bubuk kakao 10 gram) dengan skor penilaian kesukaan warna 3,59% (suka), tekstur 3,81% (suka), aroma 3,86% (suka) dan rasa 3,68% (suka). Biskuit pada perlakuan E1 mengandung kadar air sebesar 4,75%, kadar abu sebesar 1,34%, kadar lemak sebesar 5,28%, kadar protein sebesar 3,11%, kadar karbohidrat sebesar 85,55%, dan daya serap air sebesar 114,63%. Aktivitas antioksidan tertinggi terdapat pada perlakuan E3 dengan nilai IC50 sebesar 80,33 µg/mL. Berdasarkan hasil penilaian organoleptik produk biskuit sagu dari formulasi tepung sagu dan bubuk kakao dapat diterima (disukai) oleh panelis. Formulasi tepung sagu dan bubuk kakao pada pembuatan biskuit memberikan pengaruh yang signifikan terhadap komposisi kimia produk biskuit. Oleh karena itu penggunaan tepung sagu yang diformulasi dengan bubuk kakao dapat meningkatkan nilai gizi produk biskuit.Kata kunci :Biskuit, tepung sagu, bubuk kakao

PERBANDINGAN KADAR MYRISTICIN MINYAK ESENSIAL DAGING BUAH PALA (Myristica fragrans Houtt) DARI BEBERAPA METODE PENGERINGAN Sipahelut, Sophia G.; Rejeki, Sri; Patty, John
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Tujuan penelitian ini adalah menetapkan kadarmyristicinminyak esensial daging buah pala daribeberapa metode pengeringan bahan. Sampel minyak esensial daging buah pala (Myristica fragransHoutt) diperoleh melalui metode distilasi air-uap,kemudian dianalisis bobot jenis dan indeksbias.Kandungan myristicin dalam minyak esensial daging buah pala dianalisis secara kualitatif dankuantitatif dengan menggunakan GC-MS. Analisis menggunakan GC-MS–QP 2010S Shimadzu (kolomHP – 5MS, panjang 30 meter, ID 0,25 mm, gas pembawa helium, pengionan EI 70 Ev. Suhu kolom70˚C; injection 290ºC, injection mode split, pressure 13.7 kPa, total flow 100 mL/min, column flow 0.50mL/min, linear velocity 25.9 cm/sec, purge flow 3 mL/min, split ratio 193, Ion source 250ºC, interface300ºC). Hasil penelitian menunjukkan bahwa bobot jenis minyakesensialdaging buah pala berkisar pada0.8896-0.9105dan indeks bias berkisar pada 1.484-1.488. Kadar myristicin dalam minyak esensial dagingbuah pala dari beberapa metode pengeringan, yaitu kering-angin (18.8%), kering matahari (13.1%),kering cabinet dryer (15.6%), sedangkan segar tidak terdeteksi. Kadar myristicin minyak esensial dagingbuah pala merupakan komponen khas dan memenuhi persyaratan SNI minyak pala. Kata kunci : daging buah pala, metode pengeringan, minyak esensial, GC-MS, myristicin

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