Melola Discovery

← Melola Discovery

Jurnal

PENGARUH FORMULASI TEPUNG KACANG TANAH (Arachis hypogaea L.) DAN TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poiret) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI COOKIES

Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences) · Vol. 2 No. 3 (2022)

DOI
10.56189/jagris.v2i3.32131
ISSN
2338-7882
Published
2022-08-30
Publisher
Fakultas Pertanian Univeritas Halu Oleo
Language
eng

Abstract

One type of alternative plant that is offered and continues to be developed to be used as an alternative food ingredient to replace rice is sweet potato. The productivity of sweet potatoes is increasing and has a high nutritional content, making sweet potatoes can be used to manufacture various types of pastries, especially cookies. Research on peanut flour and purple sweet potato flour formulation cookies were conducted to determine the organoleptic value, nutritional content, and antioxidant activity of cookies. This study used a completely randomized design (CRD) with five treatments and three replications with the raw materials formulated from wheat flour, peanut flour and purple sweet potato flour. The panelists preferred the results of the organoleptic test of preference and descriptive, which were cookies treated with J1 (30 g Wheat Flour: 60 g Purple Sweet Potato Flour: 10 g Peanut Flour). Analysis of the nutritional value of the selected treatment cookies (J1) included moisture content of 4.25%, ash content (0.73%), protein content (0.50%), fat content (15.30%), carbohydrate content (79.22%), crude fiber content (35.45%) and antioxidant activity (IC50) in J1 were lost because they were at concentrations far above 1000 ppm.

Collaboration network of the authors

40 authors · 129 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Muhammadiyah Buton
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo20
Tamrin TamrinUniversitas Halu Oleo18
SRI WAHYUNIAffiliation unknown17
LA KARIMUNAUniversitas Halu Oleo11
SRI REJEKIUniversitas Halu Oleo5
Muhammad Zakir MuzakkarAffiliation unknown5
Abdu Rahman BacoAffiliation unknown4
Nur AsyikUniversitas Halu Oleo4
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
Kobajashi Togo IsamuAffiliation unknown3
RH Fitri FaradillaAffiliation unknown3
Sakir SakirAffiliation unknown3
La RiandaAffiliation unknown2
Djukrana WahabAffiliation unknown2
Andi Besse PatadjaiAffiliation unknown2
Nurhaliza NurhalizaUniversitas Halu Oleo2
Wulandari WulandariAffiliation unknown2
Muhammad Amrullah PagalaUniversitas Halu Oleo2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
MARIANI MARIANIUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
H. Abdu Rahman BacoAffiliation unknown1
Hamrin HamrinAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Mizan Reski ArsandiAffiliation unknown1
Zainul KarimAffiliation unknown1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
Wayan SomayasaAffiliation unknown1
La PimpiAffiliation unknown1
Karmila DawistaAffiliation unknown1
Faisal FaisalAffiliation unknown1
Mohamad Nuh IbrahimAffiliation unknown1
Aminarti AminartiAffiliation unknown1
Tresia NataliaAffiliation unknown1
Sukma SukmaUniversitas Muhammadiyah Buton1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jagris/oai, first harvested 30 Okt 2026, last seen 30 Okt 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PENGARUH FORMULASI TEPUNG KACANG TANAH (Arachis hypogaea L.) DAN TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poiret) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI COOKIES</dc:title>
	<dc:creator>RATNA, WA ODE</dc:creator>
	<dc:creator>HERMANTO, HERMANTO</dc:creator>
	<dc:creator>SADIMANTARA, MUHAMMAD SYUKRI</dc:creator>
	<dc:description xml:lang="en-US">One type of alternative plant that is offered and continues to be developed to be used as an alternative food ingredient to replace rice is sweet potato. The productivity of sweet potatoes is increasing and has a high nutritional content, making sweet potatoes can be used to manufacture various types of pastries, especially cookies. Research on peanut flour and purple sweet potato flour formulation cookies were conducted to determine the organoleptic value, nutritional content, and antioxidant activity of cookies. This study used a completely randomized design (CRD) with five treatments and three replications with the raw materials formulated from wheat flour, peanut flour and purple sweet potato flour. The panelists preferred the results of the organoleptic test of preference and descriptive, which were cookies treated with J1 (30 g Wheat Flour: 60 g Purple Sweet Potato Flour: 10 g Peanut Flour). Analysis of the nutritional value of the selected treatment cookies (J1) included moisture content of 4.25%, ash content (0.73%), protein content (0.50%), fat content (15.30%), carbohydrate content (79 .22%), crude fiber content (35.45%) and antioxidant activity (IC50) in J1 were lost because they were at concentrations far above 1000 ppm.</dc:description>
	<dc:publisher xml:lang="en-US">Fakultas Pertanian Univeritas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-08-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jagris/article/view/32131</dc:identifier>
	<dc:identifier>10.56189/jagris.v2i3.32131</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences); Vol 2 No 3 (2022) : AGUSTUS 2022</dc:source>
	<dc:source>2338-7882</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jagris/article/view/32131/17572</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences)</dc:rights>
</oai_dc:dc>