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All Journal Jurnal Sains dan Teknologi Pangan

sadimantara, muhammad syukri

Jurnal Sains dan Teknologi Pangan

Author-ID : 697927

Agriculture, Biological Sciences & Forestry

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ANALISIS HASIL ORGANOLEPTIK HASIL PERBAIKAN TEKSTUR ROTI MANIS WIKAU MAOMBO DENGAN APLIKASI XANTAN GUM Wahyuni, Wahyuni; Wahyuni, Sri; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 2, No 4 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This research was conducted to study the organoleptic characteristics of wikau maombo sweet bread with theaddition of xanthan gum. This study used a complete randomized design (CRD) then proceeded with BNT test where there were five treatments with four replications. The treatments consisted of R1=wheat flour 100%, wikau maombo flour 0%,xanthan gum 0%, R2= wheat flour 70%, wikau maombo flour 30%, xanthan gum 3.0%, R3=wheat flour 70%, wikau maomboflour 30%, xanthan gum 0%, R4=wheat flour 30%, wikau maomboo flour 70%, xanthan gum 3.0%, R5=wheat flour 30%,wikau maombo flour 70%, xanthan gum 0%. The result showed that the treatments did not affect the hedonic of color andaroma significantly, while they significantly affect the hedonic of tase and texture. All samples had similar light yellow color,but R4 had the highest score for aroma rating (quite fragrant), taste (sweet), and texture (soft). It can be concluded that theR4 was the most preferred treatment by panelist and the combination of wheat flour 30%, wikau maombo flour 70%, xantangum 3.0% produced bakery products with a good quality in accordance with Indonesian National Standard (SNI) for sweetbread. Keywords: wikau maombo, xantan gum, organoleptic, bread ABSTRAK Penelitian ini dilakukan untuk mengetahui penilaian karakteristik organoleptik roti manis wikaumaombo denganpenambahan xantan gum.Penelitian ini menggunakan desain rangcangan acak lengkap (RAL) kemudian di lanjutkan uji BNT,dimana perlakuan sebanyak 5 dengan ulangan sebanyak 4 kali. Perlakuan terdiri dari R1 = Tepung terigu 100% , tepung wikau maombo 0 %,xantan Gum 0%, R2 = Tepung terigu 70 %, tepung wikau maombo 30%,xantan Gum3,0%, R3=Tepung terigu 70 %, tepung wikau maombo30%,xantan Gum 0%, R4= Tepung terigu 30%, tepung wikau maombo 70%,xantan Gum3,0%, R5= Tepung terigu 30%, tepung wikau maombo70 %,xantan Gum 0 %. Hasil penilaian organoleptikmenunjukkan bahwa pada uji hedonik warna dan aroma berpengaruh tidak nyata terhadap variabel pengamatan sedangkanpada uji hedonik rasa dan tekstur berpengaruh sangat nyata. Pada uji sensorik warna diperoleh kualifikasi yang sama(kuning muda), pada uji sensorik aroma, R4 menunjukkan penilaian tertinggi dengan kualifikasi (cukup harum), uji sensorikrasa menunjukkan bahwa R4 memiliki penilaian paling tinggi dengan kualifikasi (manis), sedangkan pada uji sensoriktekstur, R4 menunjukkan nilai tertinggi dengan kualifikasi (lembut). Sehingga dapat disimpulkan bahwa pada pengujianorganeletik perlakuan yang paling disukai para panelis yaitu perlakuan TT 30% : WM 70% : XG 3,0% (tepung terigu 30%,tepung wikau maombo 70%, xantan gum 3,0%) (R4), yang menghasilkan produk roti dengan mutu yang bagus sesuaidengan standar SNI roti manis.Kata Kunci : wikau maombo, xantan gum, organoleptik, roti

PENGARUH PENAMBAHAN KACANG TANAH (Arachis hypogaea L.) TERHADAP UJI ORGANOLEPTIK DAN NILAI GIZI KUE WAJE Sari, Fatma; Karimuna, La; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 4, No 3 (2019): 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 addititon of peanuts on the organoleptic assessment of waje cake and to determine the nutritional content of selected waje cakes. This study used a Completely Randomized Design (CRD) consisting of six treatments. The treatments were control (K0), addition of 10% peanuts (K1), addition of 20% peanuts (K2), addition of 30% peanuts (K3), addition of 40% peanuts (K4), and addition of 50% peanuts (K5). Data were analyzed using analysis of variances (ANOVA) and continued with Duncan's multiple range test (DMRT) at the 95% confidence level (α = 0.05). The contents of water, ash, protein, fat and carbohydrate of waje cake were 37.11%, 1.60%, 12.48%, 17.33%, and 31.48%, respectively. Based on organoleptic assessment, waje cakes can be accepted (preferred) by panelists.Keywords: waje cake, nutritional value, organoleptic, addition of peanuts ABSTRAK Tujuan penelitian ini adalah untuk menentukan pengaruh penambahan kacang tanah terhadap penilaian organoleptik kue waje dan untuk menentukan kandungan gizi kue waje terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas enam perlakuan. Perlakuan tersebut yaitu control (K0), penambahan kacang tanah 10 % (K1), penambahan kacang tanah 20% (K2), penambahan kacang tanah 30% (K3), penambahan kacang tanah 40% (K4), dan penambahan kacang tanah 50% (K5). Data dianalisis menggunakan analysis of variances (ANOVA) dan dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Kadar air, abu, protein, lemak dan karbohidrat kue waje berturut-turut yaitu 37.11%, 1,60%, 12.48%, 17.33%, dan 31.48%. Berdasarkan penilaian organoleptik, kue waje dapat diterima (disukai) oleh panelis.Kata kunci: Kue waje, nilai gizi, organoleptik, Penambahan kacang tanah

PENGARUH PENAMBAHAN TEPUNG LABU KUNING (Cucurbita moschata L) TERHADAP UJI ORGANOLEPTIK DAN NILAI GIZI BROWNIES KUKUS SEBAGAI MAKANAN SELINGAN TINGGI β-KAROTEN Wulandari, Wulandari; Asyik, Nur; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 4, No 3 (2019): 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 addition of pumpkin flour on the quality of organoleptic assessment, nutritional value, and β-carotene content of steamed brownies. This study used Completely Randomized Design (CRD) consisting of six treatments with the addition of pumpkin flour: S0 (control 0%), S1 (10%), S2 (20%), S3 (30%), S4 (40%), and S5 (50%). Data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observation variables, it was followed by Duncan's multiple range test (DMRT) at the 95% confidence level. Moisture, ash, protein, fat, carbohydrate and β-carotene contents of selected brownis were 18.04%, 1.95%, 2.96%, 30.86%, 47.05%, and 1306.30IU/100g, respectively. Based on the SNI brownies standard, this brownie product does not meet the standards for water content and fat content, while for ash, protein, and carbohydrates meet the standards. Based on organoleptic assessment, this product can be accepted (preferred) by panelists. Keywords: pumpkin flour, steamed brownies, β-carotene ABSTRAK Tujuan penelitian ini yaitu untuk mengetahui pengaruh penambahan tepung labu kuning terhadap kualitas penilaian organoleptik, nilai gizi, dan kandungan β-karoten brownies kukus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari enam perlakuan dengan penambahan tepung labu kuning S0 (control 0%), S1 (10%), S2 (20%), S3 (30%), S4(40%), dan S5(50%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Kadar air, abu, protein, lemak, karbohidrat dan β-karoten brownis terpilih berturut-turut yaitu 18.04%, 1.95%, 2.96%, 30.86%, 47.05%, dan 1306.30IU/100g. Berdasarkan standar SNI brownies, produk brownies ini belum memenuhi standar untuk kadar air dan kadar lemak, sedangkan untuk kada abu, protein, dan karbohidrat telah memenuhi standar. Berdasarkan penilaian organoleptik, produk ini dapat diterima (disukai) oleh panelis. Kata kunci: tepung labu kuning, brownies kukus, β-karoten

DAYA TERIMA DAN ANALISIS KANDUNGAN GIZI COOKIES BERBASIS TEPUNG DAUN KELOR (Moringa Oleifera L.) DAN TEPUNG KACANG MERAH (Phaseolus Vulgaris L.) Erniyanti, Erniyanti; ansharullah, ansharullah; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to determine the effect of cookies formulation of Moringa leaves (moringa oleifera L.) and red bean flour (Phaseolus vulgaris L.) on the organoleptic values and nutritional value. This study used a completely randomized design (CRD) consisting of 6 treatments. The variables observed consisting of organoleptic characteristics (color, flavor and texture) and nutritional value (moisture content, ash content, protein content, fat content and carbohydrate content). Water, ash, protein, fat and carbohydrate contents of selected cookies were namely 5.82%, 1.41%, 17.03%, 13.27% 62.38%, respectively. The more addition of Moringa leaf flour and red bean flour had an effect on the increasing of moisture, ash, protein, and fat contents. Based on organoptic assessment, can be accepted (preferred) by panelists. Keywords: Moringa Leaf Flour, Red Bean Flour, Cookies ABSTRAKTujuan pnelitian ini yaitu untuk mengetahui pengaruh formulasi cookies tepung daun kelor (moringa oleifera L.) dan tepung kacang merah (Phaseolus vulgaris L.) terhadap nilai organoleptik dan kandungan nilai gizi. Penelitian ini menggunakan rancangaan acak lengkap (RAL) yang terdiri 6 perlakuan. Variabel yang diamati terdiri dari karakteristik organoleptik: warna, aroma rasa dan tekstur dan nilai gizi (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Kadar air, kadar abu, kadar protein, kadar lemak dan karbohidrat cookies terpilih berturut-turut yaitu 5.82%, 1,41%, 17.03%, 13.27% 62.38%. Semakin banyak penambahan tepung daun kelor dan tepung kacang merah maka berpengaruh terhadap peningkatan kadar air, kadar abu, kadar protein, dan kadar lemak. Berdasarkan penilaian organoptik, cookies dapat diterima (disukai) oleh panelis.Kata Kunci: Tepung Daun Kelor, Tepung Kacang Merah, Cookies.

KARAKTERISTIK ORGANOLEPTIK, SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN TEH FORMULASI DAUN KAKAO DAN KAYU MANIS Sadimantara, Muhammad Syukri; Asranudin, Asranudin; sakir, sakir; Sadimantara, Fahria Nadiryati; Suwarjoyowirayatno, Suwarjoyowirayatno; Rhenyslawaty, Rhenyslawaty
Jurnal Sains dan Teknologi Pangan Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The aims of this study was to determine the effect of cocoa and cinnamon leaf formulations on organoleptic assessment, chemical properties and antioxidant activity of cocoa leaves tea. This study used a Completely Randomized Design (CRD), consisting of 5 types of cocoa and cinnamon leaves formulation namely 100% of cocoa leaves: 0% of cinnamon (KM0), 95% of cocoa leaves: 5% of cinnamon (KM1), 90% of leaf cacao: 10% of cinnamon (KM2), 85% of cocoa leaves: 15% of cinnamon (KM3) and 80% of cocoa leaves: 20% of cinnamon (KM4). The formulations of cocoa and cinnamon leaves had significant effect (p <0.05) on color and taste organoleptic tests, but was not significantly effect on aroma parameters. Based on organoleptic assessment, cocoa leaves tea can be accepted by panelists. Moisture content, pH, and antioxidant activity of selected sample were 3.96%, 5.12-6.20 and 39.55%, respectively. Based on these results, cocoa leaves tea with the addition of cinnamon can meet the standard. Keywords: Cocoa Leaf Tea, Cinnamon, Organoleptic, Antioxidant activities. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi daun kakao dan kayu manis terhadap penilaian organoleptik, sifat kimia dan aktifitas antioksidan teh daun kakao. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan formulasi daun kakao dan kayu manis yaitu daun kakao 100% : kayu manis 0% (KM0), daun kakao 95% : kayu manis 5% (KM1), daun kakao 90% : kayu manis 10% (KM2) daun kakao 85% : kayu manis15% (KM3) dan daun kakao 80% : kayu manis 20% (KM4). Formulasi daun kakao dan kayu manis mempunyai hasil yang berpengaruh nyata (p<0,05) pada uji organoleptik warna dan rasa, namun berpengaruh tidak nyata terhadap parameteraroma. Berdasarkan penilaian organoleptik, teh daun kakao dapat diterima oleh panelis. Kadar air, pH, dan aktivitasantioksidan pada sampel terpilih berturut-turut sebesar 3,96%, 5,12-6,20 dan 39,55%. Berdasarkan hasil tersebut maka teh daun kakao dengan penambahan kayu manis dapat memenuhi standar teh. Kata kunci: Teh daun kakao,Kayu manis, Organoleptik, Aktivitas antioksidan.

Co-Authors A.A. Ketut Agung Cahyawan W Ali Akbar Ansharullah Ansharullah Arif, Marhana Asranudin Asranudin, Asranudin Erniyanti, Erniyanti Fahria Nadiryati Sadimantara Hermanto Hermanto La Karimuna Mita Gebriella Inthe Nur Asyik, Nur Rhenislawaty, Rhenislawaty Rhenyslawaty, Rhenyslawaty Rianse, Muhammad iqbal Sakir Sakir, Sakir Sari, fatma Sarlina Sarlina, Sarlina Sri Wahyuni Suwarjoyowirayatno, Suwarjoyowirayatno Suwarjoyowirayatno, Suwarjoyowirayatno Tamrin Tamrin Umar, Muhammad Isfan Widiastuti, Iin Wulandari Wulandari

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