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Jurnal Sains dan Teknologi Pangan Pub Date : 2022-01-03 DOI:10.33772/jstp.v6i6.22858

Ona Sri Vatma, Ansharullah Ansharullah, Asnani Asnani

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摘要

摘要本研究旨在探讨海参粉的添加对湿面感官特性和近似特性的影响。本试验分为不添加沙海参粉(T0)、添加5%海参粉(T1)、添加10%海参粉(T2)和添加15%海参粉(T3) 4个处理。分析的参数为感官值和理化值。本研究采用完全随机设计(CRD)。使用方差分析(ANOVA)对数据进行分析，并在95%的置信度下继续使用Duncan多元极差检验(DMRT)。结果表明，在T1(95%小麦粉:5%海参粉)处理下，添加沙海参粉对感官评价的影响非常显著，其色、香、味、质偏好得分分别为4.03 (like)、4.06 (like)、3.91 (like)和4.06 (like)。对最佳处理的近似分析表明，其含水量为50.12%，灰分为1.18%，脂肪含量为0.20%，蛋白质含量为7.23%，碳水化合物含量为41.75%。结果表明，该产品灰分、脂肪和蛋白质含量均符合SNI 01-2987-1992标准。关键词:海参，湿面，湿面，湿面，湿面，湿面，湿面，湿面，湿面，湿面，湿面Penelitian ini terdiri dari empat perlakuan yitu tanpa penambahan tepung teripang pasir (T0)， penambahan tepung teripang pasir 5% (T1)， penambahan tepung teripang pasir 10% (T2)， dan penambahan tepung teripang pasir 15% (T3)， lalu dianalis terhadap nilai organoleptik danfisikokimia。Penelitian ini menggunakan Rancangan Acak Lengkap (RAL)。数据分析:瓦里安分析(ANOVA)、方差分析(ANOVA)、邓肯多元极差检验(DMRT)的准确率为95%。Hasil penelitian menunjukkan bahwa pengaruh penambahan tepung teripang pasir berpengaruh sangat nyata terhadap penilaik organoleptik pada perlakuan T1 (tepung terigu 95%: tepung teripang pasir 5%) sebesar warna 4.03 (suka)， aroma 4.06 (suka)， rasa 3.91 (suka)， dan tekstur 4.06 (suka)。卡达尔蛋白为7.23%，卡达尔蛋白为41.75%，卡达尔蛋白为1.18%，卡达尔蛋白为0.20%。[2]李建军，李建军，李建军，等。蛋白质蛋白质与细胞生物学进展[j] .中国生物医学工程学报，2001,21(1):387 - 387。Kata kunci: Teripang Pasir, Mie Basah

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KARAKTERISTIK ORGANOLEPTIK DAN PROKSIMAT MIE BASAH DENGAN PENAMBAHAN TEPUNG TERIPANG PASIR (Holothuria scabra)

ABSTRACTThe purpose of this study was to determine the effect of the addition of sea cucumber flour on the organoleptic and proximate characteristics of wet noodles. This study consisted of four treatments, namely without the addition of sand sea cucumber flour (T0), the addition of 5% sea cucumber flour (T1), the addition of 10% sea cucumber flour (T2), and the addition of 15% sea cucumber flour (T3). The analyzed parameters were organoleptic and physicochemical values. This study used a completely randomized design (CRD). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the effect of adding sand sea cucumber flour had a very significant effect on organoleptic assessment in T1 treatment (95% wheat flour: 5% sea cucumber flour) with preference scores of color, aroma, taste, and texture reached 4.03 (like), 4.06 (like), 3.91 (like), and 4.06 (like). Proximate analysis of the best treatment shows that it contained 50.12% water, 1.18% ash, 0.20% fat, 7.23% protein, and 41.75% carbohydrate. The results show that the product met the standard of SNI 01-2987-1992 for ash, fat, and protein contents. Keywords: Sea Cucumber, Wet NoodlesABSTRAKTujuan penelitian ini untuk menentukan pengaruh penambahan tepung teripang pasir terhadap karakteristik organoleptik dan proksimat mie basah. Penelitian ini terdiri dari empat perlakuan yaitu tanpa penambahan tepung teripang pasir (T0), penambahan tepung teripang pasir 5% (T1), penambahan tepung teripang pasir 10% (T2), dan penambahan tepung teripang pasir 15% (T3), lalu dianalisis terhadap nilai organoleptik dan fisikokimia. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh penambahan tepung teripang pasir berpengaruh sangat nyata terhadap penilaian organoleptik pada perlakuan T1 (tepung terigu 95% : tepung teripang pasir 5%) sebesar warna 4.03 (suka), aroma 4.06 (suka), rasa 3.91 (suka), dan tekstur 4.06 (suka). Analisis proksimat perlakuan terbaik diperoleh nilai kadar air 50.12%, kadar abu 1.18%, kadar lemak 0.20%, kadar protein 7.23% dan kadar karbohidrat 41.75%. Berdasarkan hasil penelitian nilai kadar abu, kadar lemak, dan kadar protein telah memenuhi SNI 01-2987-1992.Kata kunci: Teripang Pasir, Mie Basah

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Jurnal Sains dan Teknologi Pangan

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