Jurnal Sains dan Teknologi Pangan最新文献

{"title":"ANALISIS HUBUNGAN POLA KONSUMSI PANGAN TERHADAP TINGKAT KECUKUPAN ZAT GIZI PADA IBU HAMIL DAN IBU MENYUSUI DI KOTA KENDARI PADA TAHUN 201","authors":"Cici Nur Amdani, N. Asyik, R. F. Faradilla","doi":"10.33772/jstp.v8i1.34500","DOIUrl":"https://doi.org/10.33772/jstp.v8i1.34500","url":null,"abstract":"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% terha","PeriodicalId":225802,"journal":{"name":"Jurnal Sains dan Teknologi Pangan","volume":"93 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124699474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH SUBSTITUSI TEPUNG TEMPE KEDELAI TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN GIZI BISKUIT","authors":"Gian Yuspitasari, Ansharullah Ansharullah, Sri Rejeki","doi":"10.33772/jstp.v8i1.34502","DOIUrl":"https://doi.org/10.33772/jstp.v8i1.34502","url":null,"abstract":"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","PeriodicalId":225802,"journal":{"name":"Jurnal Sains dan Teknologi Pangan","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121858956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Maltodekstrin Dan Waktu Pengeringan Terhadap Sifat Sambal Pecel Bubuk Dan Pendugaan Umur Simpannya","authors":"Muhammad Naufal Zhorif, Rosida Rosida, Ulya Sarofa","doi":"10.33772/jstp.v8i1.30916","DOIUrl":"https://doi.org/10.33772/jstp.v8i1.30916","url":null,"abstract":"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.","PeriodicalId":225802,"journal":{"name":"Jurnal Sains dan Teknologi Pangan","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116325712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KANDUNGAN ANTIOKSIDAN, NUTRISI DAN ORGANOLEPTIK PADA JUS MENTIMUN SEBAGAI PANGAN FUNGSIONAL","authors":"Sardin Sardin, La Karimuna, Abdu Rahman Baco","doi":"10.33772/jstp.v8i1.34492","DOIUrl":"https://doi.org/10.33772/jstp.v8i1.34492","url":null,"abstract":"ABSTRACT This study aimed to study the effect of red dragon fruit peel (Hylocereus polyrhizus) addition on the organoleptic assessment, nutritional values, and antioxidant content of cucumber juice products as a functional food. This study used a completely randomized design (CRD) method, which consisted of six treatments G0 (500 g cucumber: 0 g red dragon fruit peel), G1 (500 g cucumber: 5 g red dragon fruit peel), G2 (500 g cucumber: 10 g red dragon fruit peel), G3 (500 g cucumber: 15 g red dragon fruit peel), G4 (500 g cucumber: 20 g red dragon fruit peel), and G5 (500 g cucumber: 25 g red dragon fruit peel). Data were analyzed using analysis of variances (ANOVA). The results show that the addition of red dragon fruit peel had a very significant effect on increasing the organoleptic values of color, aroma, and taste. The highest panelist preference level was obtained in the G4 treatment (500 g cucumber: 20 g red dragon fruit peel) with average scores of color, aroma, and taste reaching 4.69 (very liked), 3.44 (like), and 3.43 (like), respectively. Meanwhile, the lowest treatment was obtained in the G0 treatment (500 g cucumber: 20 g red dragon fruit peel). The G4 treatment had 1.43 cP viscosity, 5.35 pH, and 380.87% antioxidant activity. The cucumber juice product met the national quality standard for juice viscosity. Keyword: Antioxidant activity, cucumber juic, red dragon fruit peel, organoleptic ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh penambahan kulit buah naga merah (Hylocereus polyrhizus) terhadap penilaian organoleptik, nutrisi dan kandungan antioksidan produk jus mentimun sebagai pangan fungsional. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 6 perlakuan G0 (500 g mentimun : kulit buah naga merah 0 g), G1 (500 g mentimun : kulit buah naga 5 g), G2 (500 g mentimun : kulit buah naga merah 10 g), G3 (500 g mentimun : kulit buah naga merah 15 g), G4 (500 g mentimun : kulit buah naga merah 20 g), dan G5 (500 g mentimun : kulit buah naga merah 25 g). Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan kulit buah naga merah berpengaruh sangat nyata terhadap peningkatan nilai organoleptik warna, aroma, dan rasa. Tingkat kesukaan panelis tertinggi di peroleh pada perlakuan G4 (mentimun 500 g : kulit buah naga merah 20 g ) dengan nilai untuk warna 4,69 (sangat suka), aroma 3,44 (suka), dan rasa 3,43 (suka) sedangkan perlakuan terendah di peroleh pada perlakuan G0 (mentimun 500 g : kulit buah naga merah 20 g ). Serta analisis viskositas 1,43 cP, pH 5,35, dan analsis aktivitas antioksidan 380,87%. Berdasarkan standar mutu SNI jus bahwa produk jus mentimun sudah memenuhi standar mutu SNI untuk viskositas (kekentalan) jus. Kata kunci: Aktivitas antioksidan, buah mentimun, kulit buah naga merah, organoleptik","PeriodicalId":225802,"journal":{"name":"Jurnal Sains dan Teknologi Pangan","volume":"174 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126931958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KAJIAN PRODUK KECAP MANIS BERBAHAN DASAR AIR KELAPA DENGAN LAMA FERMENTASI YANG BERBEDA TERHADAP KUALITAS FISIK, KIMIA DAN ORGANOLEPTIK : STUDI KEPUSTAKAAN","authors":"Minche Sasmara, Tamrin Tamrin, H. Hermanto","doi":"10.33772/jstp.v8i1.34501","DOIUrl":"https://doi.org/10.33772/jstp.v8i1.34501","url":null,"abstract":"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","PeriodicalId":225802,"journal":{"name":"Jurnal Sains dan Teknologi Pangan","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131988637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KARAKTERISTIK BUBUK BUAH PEPAYA DENGAN BERBAGAI KONSENTRASI ENKAPSULAN GUM ARAB DAN HYDROXY PROPYL METHYL CELLULOSE (HPMC)","authors":"Mechyel Clarita Tanaya, Erni Setijawaty, Ignasius Radix A.P. Jati","doi":"10.33772/jstp.v8i1.30036","DOIUrl":"https://doi.org/10.33772/jstp.v8i1.30036","url":null,"abstract":"Pepaya tergolong buah klimaterik dimana pemanfaatan dan umur simpannya terbatas. Pepaya dapat dikembangkan menjadi papaya bubuk. Pada pembuatan bubuk pepaya perlu ditambahkan enkapsulan untuk mempercepat proses pengeringan dan melindungi komponen aktif. Enkapsulan yang digunakan adalah gum arab dan HPMC. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enkapsulan terhadap sifat fisikokimia bubuk pepaya melalui pengujian kadar air, tingkat higroskopis, total fenol, aktivitas antioksidan, warna, dan pH. Rancangan penelitian yang digunakan adalah desain faktorial tunggal (konsentrasi enkapsulan). Pengacakan sampel dilakukan menggunakan metode Rancangan Acak Kelompok (RAK). Taraf perlakuan yang digunakan adalah 2,5%, 5%, dan 7,5% dengan pengulangan sebanyak empat kali. Data yang diperoleh dianalisa menggunakan ANOVA pada α=5% untuk mengetahui ada tidaknya perbedaan nyata dan jika ada akan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi gum arab dapat meningkatkan kadar air (1,90-4,94%) dan nilai chroma (39,4-42,9), namun menurunkan tingkat higroskopis (16,29-24,12%), total fenol (2.812,50-3.240,44 mg GAE/kg), %RSA (46,06-78,62%), nilai lightness (43,2-46,6) dan pH (5,21-5,65). Peningkatan konsentrasi HPMC dapat meningkatkan pH (6,19-6,52) dan nilai chroma (41,3-47,7), namun menurunkan kadar air (2,35-4,95%), tingkat higroskopis (16,28-22,84%), total fenol (1.563,97-3.368,38 mg GAE/kg), %RSA (48,24-78,48%), dan nilai lightness (45,3-56,2). Nilai ohue pada penambahan gum arab antara 42,9-46,3, sedangkan pada penambahan HPMC antara 42,3-48,9.","PeriodicalId":225802,"journal":{"name":"Jurnal Sains dan Teknologi Pangan","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128101835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH FORMULASI TEPUNG SAGU (Metroxylon sp.), TEPUNG TAPIOKA DAN TEPUNG BERAS MERAH (Oryza nivara) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI NUGGET IKAN CAKALANG (Katsuwonus pelamis","authors":"Andi Haerul, Ansharullah Ansharullah, M. S. Sadimantara","doi":"10.33772/jstp.v8i1.34504","DOIUrl":"https://doi.org/10.33772/jstp.v8i1.34504","url":null,"abstract":"ABSTRACT The purpose of this study was to determine the effect of sago flour, tapioca flour, and red rice flour formulations on the organoleptic characteristics and nutritional value of skipjack tuna nuggets. This study used a completely randomized design (CRD), namely A0 (100% tapioca flour), A1 (50% tapioca flour: 25% sago flour: 25% red rice flour), A2 (50% tapioca flour: 30% sago flour: 20% red rice flour), A3 (50% tapioca flour: 35% sago flour: 15% red rice flour), and A4 (50% tapioca flour: 40% sago flour: 10% red rice flour). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a confidence level of 95% (α=0.05). The results show that the best treatment for skipjack tuna nuggets was A3 (50 % tapioca flour: 35 % sago flour: 15 % red rice flour) with average preference scores for color, aroma, texture, and taste reaching 3.80 (like), 3.61 (like), 3.84 (like), and 3.77 (like), respectively. The nutritional value analysis of the A3 skipjack tuna nugget product shows that it contained 45.73% water, 2.18% ash, 13.33% fat, 12.02% protein, and 26.74% carbohydrate, respectively. The results show that the skipjack tuna nugget product was accepted (liked) by the panelists and met the national quality standard for water, ash, fat, protein, and carbohydrate contents. Keywords: sago flour, tapioca flour, red rice flour, fish nuggets ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh formulasi tepung sagu, tepung tapioka dan tepung beras merah terhadap nilai organoleptik dan nilai gizi nugget ikan cakalang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu A0 (tepung tapioka 100 %), A1 (tepung tapioka 50 % : tepung sagu 25 % : tepung beras merah 25 %), A2 (tepung tapioka 50 % : tepung sagu 30 % : tepung beras merah 20 %), A3 (tepung tapioka 50 % : tepung sagu 35 % : tepung beras merah 15 %), A4 (tepung tapioka 50 % : tepung sagu 40 % : tepung beras merah 10 %). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95 % (α=0,05).Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terbaik nugget ikan cakalang yaitu A3 (tepung tapioka 50 % : tepung sagu 35 % : tepung beras merah 15 %) dengan rata-rata kesukaan terhadap warna 3,80 (suka), aroma 3,61 (suka), tekstur 3,84 (suka) dan rasa 3,77(suka). Analisis nilai gizi produk nugget ikan cakalang terpilih A3 meliputi kadar air (45,73 %), kadar abu (2,18 %), Kadar lemak (13,33 %), kadar protein (12,02 %) dan kadar karbohidrat (26,74 %). Berdasarkan hasil penelitian produk nugget ikan cakalang dapat diterima (disukai) oleh panelis dan telah memenuhi syarat mutu SNI terhadap kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat. Kata kunci: tepung sagu, tepung tapioka, tepung beras merah, nugget ikan","PeriodicalId":225802,"journal":{"name":"Jurnal Sains dan Teknologi Pangan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129354666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical and Organoleptic Characteristics of Vegetable Nuggets Based on Oyster Mushrooms and Red Beans","authors":"R. Rahmayuni, D. F. Ayu, Lutfi Dila Dwi Septian","doi":"10.33772/jstp.v8i1.13025","DOIUrl":"https://doi.org/10.33772/jstp.v8i1.13025","url":null,"abstract":"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.","PeriodicalId":225802,"journal":{"name":"Jurnal Sains dan Teknologi Pangan","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129356311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KAJIAN PEMBUATAN KUE BARUASA SUBSTITUSI TEPUNG BERAS MERAH WAKAWONDU (Oryza nivara) VARIETAS WAKAWONDU DAN PASTA UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP PENILAIAN ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN","authors":"Merlianti Merlianti, La Karimuna, Ansarullah Ansarullah","doi":"10.33772/jstp.v8i1.34499","DOIUrl":"https://doi.org/10.33772/jstp.v8i1.34499","url":null,"abstract":"ABSTRACT This study aimed to determine the effect of Wakawondu red rice flour and purple sweet potato paste substitution on the organoleptic assessment of Baruasa cookies. This study used a completely randomized design (CRD) with various formulation treatments, namely P0 (100% Wakawondu red rice flour), P1 (90% Wakawondu red rice flour: 10% purple sweet potato paste), P2 (80% Wakawondu red rice flour: 20% purple sweet potato paste), and P3 (70% Wakawondu red rice flour: 30% purple sweet potato paste). Research data were analyzed using analysis of variance, with further tests using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the substitution of Wakawondu red rice flour and purple sweet potato paste had a very significant effect on increasing the organoleptic assessment of the color, aroma, taste, and texture of Baruasa cookies. The selected treatment was the P3 sample (70% Wakawondu red rice flour: 30% purple sweet potato paste) with average scores of color, aroma, taste, and texture reaching 3.67 (like), 3.75 (like), 3.98 (like), and 3.91 (slightly like). Analysis of the chemical content of P3 Baruasa cookies shows that they contained 5.82% water, 1.40% ash, and 10.50% crude fiber. The highest antioxidant activity (68.85%) was found in the P3 treatment (70% Wakawondu red rice flour: 30% purple sweet potato paste). Baruasa cookies made from Wakawondu brown rice flour and purple sweet potato paste substitution met national standards for ash content. Keywords: Baruasa cookies, Wakawondu red rice flour, purple sweet potato paste ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi tepung beras merah wakawondu dan pasta ubi jalar ungu terhadap penilaian organoleptik pada kue baruasa. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan formulasi, yaitu P0 (tepung beras merah wakawondu 100%), P1 (tepung beras merah wakawondu 90%:10% Pasta ubi jalar ungu), P2 (tepung beras merah wakawondu 80%:20% Pasta ubi jalar ungu) dan P3 (Tepung beras merah wakawondu 70%:30% Pasta ubi jalar ungu). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa substitusi tepung beras merah wakawondu dan pasta ubi jalar ungu berpengaruh sangat nyata terhadap peningkatan penilaian organoleptik warna, aroma, rasa dan tekstur kue baruasa. Perlakuan terpilih terdapat pada P3 (tepung beras merah wakawondu 70:30 pasta ubi jalar ungu) diperoleh nilai warna 3,67 (suka), aroma 3,75 (suka), rasa 3,98 (suka) dan tekstur 3,91 (agak suka). Analisis kandungan kimia dari produk kue baruasa meliputi J. Sains dan Teknologi Pangan Vol. 8, No. 1, P. 5901-5922, Th. 2023 5902 | P a g e J. Sains dan Teknologi Pangan (JSTP) 2023 kadar air sebesar 5,82%, kadar abu 1,40% dan kadar serat kasar 10,50%. Aktivitas antioksidan tertinggi terdapat pada perlakuan P3 (tepung","PeriodicalId":225802,"journal":{"name":"Jurnal Sains dan Teknologi Pangan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129868352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perbandingan Kualitas Minyak Atsiri Gagang Cengkeh Basah dan Kering (Eugenia aromaticum) dengan Metode Destilasi Uap Air","authors":"Fauzan Nahrowi, Catur Budi Handayani, Novian Wely Asmoro","doi":"10.33772/jstp.v8i1.23945","DOIUrl":"https://doi.org/10.33772/jstp.v8i1.23945","url":null,"abstract":"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","PeriodicalId":225802,"journal":{"name":"Jurnal Sains dan Teknologi Pangan","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114633083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}