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KAJIAN ORGANOLEPTIK DAN NILAI GIZI COOKIES SUBSTITUSI TEPUNG TERIGU DAN TEPUNG BIJI DURIAN (Durio zibethinus MURR)

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

DOI
10.56189/jagris.v2i2.27580
ISSN
2338-7882
Published
2022-05-31
Publisher
Fakultas Pertanian Univeritas Halu Oleo
Language
eng

Abstract

The purpose of this study was to determine the proximate value and the best formulation of cookies from a combination of wheat flour and durian seed flour (Durio zibethinus Murr). This study used a completely randomized design (CRD), consisting of 5 treatments, namely C0: (100% wheat flour: 0% durian seed flour) C1: (80% wheat flour: 20% durian seed flour) C2: (85% wheat flour: 15% durian seed flour) C3: (90% wheat flour: 10% durian seed flour) C4: (95% wheat flour: 5% durian seed flour). Each treatment was repeated 3 times, so that 15 experimental units were obtained. The data from the assessment results were statistically analyzed using Analysis of Variance (ANOVA). The results showed that the combination of 95% wheat flour and 5% durian seed flour (C4) gave the best assessment results for organoleptic tests with an average preference value of 3.75 (like), aroma 3.48 (slightly like), taste 3.55 (like) and texture 3.73 (like). The proximate values of the selected cookies (C4) included water content of 4.5%, ash content of 1.6%, protein content of 13.9%, fat content of 26.7%, fiber content of 2.6% and carbohydrate content of 50%. The antioxidant activity of cookies in the C4 treatment was categorized as very weak, from the result of the highest substitution of durian seed flour (20%) the IC50 value was 3613 ppm.

Collaboration network of the authors

40 authors · 129 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo15
Ansharullah AnsharullahUniversitas Halu Oleo13
Kobajashi Togo IsamuAffiliation unknown11
RH Fitri FaradillaAffiliation unknown9
SRI WAHYUNIAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo9
LA KARIMUNAUniversitas Halu Oleo8
Djukrana WahabAffiliation unknown7
Muhammad Syukri SadimantaraUniversitas Halu Oleo6
Abdu Rahman BacoAffiliation unknown6
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown6
Muhammad Zakir MuzakkarAffiliation unknown5
La RiandaAffiliation unknown3
Mariani. LAffiliation unknown3
Sakir SakirAffiliation unknown2
Ryan HidayatAffiliation unknown2
Maharani MaharaniAffiliation unknown2
djukrna wahabAffiliation unknown2
Muhammad Amrullah PagalaUniversitas Halu Oleo2
Wa Ode RatnaUniversitas Halu Oleo1
Nurhaliza NurhalizaUniversitas Halu Oleo1
MARIANI MARIANIUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
H. Abdu Rahman BacoAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Hamrin HamrinAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Mizan Reski ArsandiAffiliation unknown1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
Wayan SomayasaAffiliation unknown1
La PimpiAffiliation unknown1
Karmila DawistaAffiliation unknown1
Tresia NataliaAffiliation unknown1

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 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KAJIAN ORGANOLEPTIK DAN NILAI GIZI COOKIES SUBSTITUSI TEPUNG TERIGU DAN TEPUNG BIJI DURIAN (Durio zibethinus MURR)</dc:title>
	<dc:creator>SANJAYA, GEDE AGUS</dc:creator>
	<dc:creator>TAMRIN, TAMRIN</dc:creator>
	<dc:creator>HERMANTO, HERMANTO</dc:creator>
	<dc:description xml:lang="en-US">The purpose of this study was to determine the proximate value and the best formulation of cookies from a combination of wheat flour and durian seed flour (Durio zibethinus Murr). This study used a completely randomized design (CRD), consisting of 5 treatments, namely C0: (100% wheat flour: 0% durian seed flour) C1: (80% wheat flour: 20% durian seed flour) C2: (85% wheat flour: 15% durian seed flour) C3: (90% wheat flour: 10% durian seed flour) C4: (95% wheat flour: 5% durian seed flour). Each treatment was repeated 3 times, so that 15 experimental units were obtained. The data from the assessment results were statistically analyzed using Analysis of Variance (ANOVA). The results showed that the combination of 95% wheat flour and 5% durian seed flour (C4) gave the best assessment results for organoleptic tests with an average preference value of 3.75 (like), aroma 3.48 (slightly like), taste 3.55 (like) and texture 3.73 (like). The proximate values of the selected cookies (C4) included water content of 4.5%, ash content of 1.6%, protein content of 13.9%, fat content of 26.7%, fiber content of 2.6% and carbohydrate content of 50%. The antioxidant activity of cookies in the C4 treatment was categorized as very weak, from the result of the highest substitution of durian seed flour (20%) the IC50 value was 3613 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>2022-05-31</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/27580</dc:identifier>
	<dc:identifier>10.56189/jagris.v2i2.27580</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences); Vol 2, No 2 (2022): MEI 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/27580/16171</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences)</dc:rights>
</oai_dc:dc>