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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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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.

PENGARUH SUBSTITUSI TEPUNG TEMPE KEDELAI TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN GIZI BISKUIT Yuspitasari, Gian; Ansharullah, Ansharullah; Rejeki, Sri
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 tempeh flour substitution on the organoleptic and nutritional value of biscuits. This study used the CRD method (completely randomized design) which consisted of five treatments, namely T0 (100% flour), T1 (95% flour: 5% tempeh flour), T2 (90% flour: 10% tempeh flour), T3 (85% flour: 15% tempeh flour), and T4 (80% flour: 20% tempeh flour). Data were analyzed using analysis of variance and continued with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that the highest level of preference for hedonic scale panelists was found in the T1 treatment (95%: 5%) with average scores for color, aroma, taste, and texture reaching 4.03, 3.80, 3.78, and 3.58, respectively. The nutritional value analysis of the selected biscuits shows that they contained 7.61% water, 0.77% ash, 9.88% protein, 12.63% fat, and 69.11% carbohydrate. The water content of biscuit products did not meet the Indonesian national standard (SNI). Keywords: flour, tempeh flour, biscuits, nutritional value. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung tempe kedelai terhadap nilai organoleptik dan gizi biskuit tempe. Penelitian ini menggunakan metodel RAL (Rancangan Acak lengkap) yang terdiri dari 5 perlakuan T0 (Tepung terigu 100%), T1 (Tepung terigu 95%: tepung tempe 5%), T2 (Tepung terigu 90%: tepung tempe 10%), T3 (Tepung terigu 85%: tepung tempe 15%),T4 (Tepung terigu 80% : tepung tempe 20%). Data dianalisis dengan menggunakan sidik ragam (analysis of varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0.05). Hasil penelitian menunjukkan tingkat kesukaan panelis skala hedonik tertinggi terdapat pada perlakuan T1 (95%: 5%) diperoleh nilai untuk warna (4,03), aroma (3,80), rasa (3,78), dan tekstur (3,58). Analisis nilai gizi biskuit terpilih menghasilkan kadar air sebesar 7,61 %, kadar abu 0,77 %, kadar protein 9,88 %, kadar lemak 12,63%, kadar karbohidrat 69,11 %. Namun komponen kadar air produk biskuit belum memenuhi standar nasional Indonesia (SNI). Kata kunci: tepung terigu, tepung tempe, biskuit, nilai gizi

Pengaruh Maltodekstrin Dan Waktu Pengeringan Terhadap Sifat Sambal Pecel Bubuk Dan Pendugaan Umur Simpannya Zhorif, Muhammad Naufal; Rosida, Rosida; Sarofa, Ulya
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Sambal pecel adalah sambal yang terbuat dari campuran kacang tanah sangrai atau goreng yang dihaluskan ditambahkan bumbu seperti cabai, gula merah, bawang putih, garam, asam jawa, dan daun jeruk. Dalam pembuatan sambal pecel bubuk, perlu ditambahkan filler yang berfungsi untuk mempermudah proses penyeduhan dan juga dapat memudahkan proses pengeringan. Pengisi yang dipilih dalam penelitian ini adalah maltodekstrin. Proses pengeringan membutuhkan waktu yang tepat untuk mengasilkan produk yang baik. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi maltodekstrin dan waktu pengeringan terbaik terhadap karakteristik sambal pecel bubuk. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) dengan pola faktorial yang terdiri dari 3 level dengan 2 faktor. Faktor pertama adalah maltodekstrin (M) yang terdiri dari 3 level (5%, 10% dan 15%). Sedangkan faktor kedua adalah waktu pengeringan (W) yang terdiri dari 3 level (8, 10 dan 12 jam). Metode analisis yang digunakan terdiri dari uji kadar air, kadar abu, kadar lemak, rendemen, kelarutan, daya rehidrasi, kekentalan, uji skoring dan pendugaan umur simpan. Penambahan konsentrasi maltodekstrin 10% dan waktu pengeringan 10 jam merupakan perlakuan terbaik dalam penelitian ini dengan hasil kadar air 3,24%, kadar abu 3,86%, kadar lemak 31,81%, rendemen 73,96%, kelarutan 57,46%, daya rehidrasi 90,44%, kekentalan 202,6 Mpas, uji skoring warna 3, 95 (coklat), uji skoring rasa 4,15 (terasa pecel), uji skoring aroma 4,0 (beraroma pecel), serta umur simpan berturut-turut pada suhu 15, 30, dan 45°C yaitu 74, 53, dan 39 hari.

Chemical and Organoleptic Characteristics of Vegetable Nuggets Based on Oyster Mushrooms and Red Beans Rahmayuni, Rahmayuni; Ayu, Dewi Fortuna; Septian, Lutfi Dila Dwi
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Vegetable nuggets are low fat nuggets but have a high protein and fiber content in order to support a vegetarian diet. The purpose of this study was to obtain the best formulation of vegetables nuggets made from oyster mushrooms and red beans in terms of nutritional and sensory characteristics. The research method used a completely randomized design with four treatments and four replications. The treatments consisted of JK1 (95 oyster mushrooms:5 red beans), JK2 (90 oyster mushrooms:10 red beans), JK3 (85 oyster mushrooms:15 red beans), and JK4 (80 oyster mushrooms:20 red beans). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at 5% level. The results showed that the combination of oyster mushrooms and red beans significantly affected water, ash, protein, and crude fiber content, as well as descriptive sensory assessments such as color before frying, aroma, elasticity, taste, and overall hedonic assessment. The best treatment was JK4 (80 oyster mushrooms: 20 red beans) which had fulfilled quality requirements of chicken nugget combination (SNI 01-6683-2014) and fish nuggets (SNI 01-7758-2013) with a moisture content of 55.59%, ash content of 1.63%, protein content of 9.49%, and crude fiber content of 4.08%. The overall sensory assessment of the nugget were slightly brown color before frying, yellowness after frying, a little oyster mushroom flavouring before and after frying, a little chewy, and a little red beans taste.

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