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PENGARUH PENAMBAHAN ANGGUR LAUT (Caulerpa racemosa) SEBAGAI SUMBER ANTIOKSIDAN TERHADAP NILAI SENSORI DAN NILAI PROKSIMAT PADA PRODUK DODOL

Jurnal Fish Protech · Vol. 2 No. 1 (2019) · pp. 78–88

DOI
10.33772/jfp.v2i1.6482
ISSN
2621-1475
Published
2019-05-08
Publisher
Universitas Halu Oleo
Language
eng

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan jumlah anggur laut dan tepung beras ketan yang digunakan terhadap nilai sensori, komposisi proksimat, dan aktivitas antioksidan dodol anggur laut. Penelitian ini menggunakan variasi konsentrasi anggur laut dan tepung beras ketan berturut-turut A (AL 40: TK 60%), B (AL 20: TK 80%), C (AL 0: TK100%). Analisis uji sensori, komposisi proksimat dan aktivitas antioksidan (metode DPPH). Nilai sensori berturut-turut tertinggi (kenampakan, aroma, tekstur dan rasa) terdapat pada perlakuan A dengan nilai 4,20, 4,10, 4,40, dan 4,20. Nilai komposisi proksimat berturut-turut tertinggi (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat) terdapat pada perlakuan A dengan nilai 36,12, 0,25, 12,41,16,61, dan 50,35%. Nilaiaktivitas antioksidan tertinggi terdapat pada perlakuan A dengan nilai 619,206µg/mL. Dari statistik uji beda nyata (DMRT) menunjukkan bahwa terdapat perbedaan nyata pada kenampakan, tekstur, rasa, kadar air, kadar protein, dan kadar karbohidrat pada dodol anggur laut. Kata kunci: Anggur laut, tepung beras ketan, dodol, uji sensori, aktivitas antioksidan AbstractThis aims to determine the effect of the ratio of the amount of Caulerpa racemosa and sticky rice flour used to sensory values, proximate composition, and antioxidant activity of Caulerpa racemosa dodol. This study used variations in the concentration of Caulerpa racemosaand sticky rice flour in successive A (AL 40: TK 60%), B (AL 20: TK 80%), C (AL 0: TK 100%). Analysis of sensory test, proximate composition and antioxidant activity (DPPH method). The highest sensory values (appearance, odour, texture and taste) were found in treatment A with values of 4,20, 4,10, 4.40, and 4,20. The highest proximate composition test results (moisture content, ash content, fat content, protein content and carbohydrate content) were found in treatment A with values of 36,12, 0,25, 12,41, 16,61, and 50,35 %. The highest test results of antioxidant activity were found in treatment A with a value of 619,206 µg / mL. From the real difference test statistics (DMRT) shows that there are significant differences in appearance, texture, taste, moisture content, protein content, and carbohydrate content in Caulerpa racemosa dodol. Key words: Caulerpa racemosa, sticky rice flour, dodol, sensory test, antioxidant activity

Collaboration network of the authors

40 authors · 85 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
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown10
Kobajashi Togo IsamuAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo6
SRI WAHYUNIAffiliation unknown5
Nur AsyikUniversitas Halu Oleo3
Ansharullah AnsharullahUniversitas Halu Oleo3
Haslianti HasliantiAffiliation unknown2
Haji SaedimanUniversitas Halu Oleo1
Surni SurniAffiliation unknown1
Salam SalamAffiliation unknown1
Arum Ayu Gustiara Absyah SalehAffiliation unknown1
Yusra YusraAffiliation unknown1
Shalawatun Amaliah FatimahAffiliation unknown1
Selin LolopayungAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Mimin Kaidah IndayaniAffiliation unknown1
Kobajashi T. IsamuAffiliation unknown1
Rita SaharaAffiliation unknown1
Feti FeraAffiliation unknown1
Karmin KarminAffiliation unknown1
Dina DinaAffiliation unknown1
Suriani SurianiAffiliation unknown1
Prilya Zhatrawati MentangAffiliation unknown1
Astri RahayuAffiliation unknown1
Noviyanti LundaAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Febrianti NuraeniAffiliation unknown1
Edi WidjajantoAffiliation unknown1
Nur PermatasariAffiliation unknown1
Akhmad SabarudinAffiliation unknown1
Fandi FebriantoAffiliation unknown1
Muhammad Ihsan DikiAffiliation unknown1
Andi DarmawantoAffiliation unknown1
Fitri Nur JayantiAffiliation unknown1
Maruf KasimAffiliation unknown1
Wa Ode RusmianurAffiliation unknown1
Arniati JohanAffiliation 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/jfp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN ANGGUR LAUT (Caulerpa racemosa) SEBAGAI SUMBER ANTIOKSIDAN TERHADAP NILAI SENSORI DAN NILAI PROKSIMAT PADA PRODUK DODOL</dc:title>
	<dc:creator>Date, Yana Meutia Yunus</dc:creator>
	<dc:creator>Asnani, Asnani</dc:creator>
	<dc:creator>Ibrahim, Moh Nuh</dc:creator>
	<dc:description xml:lang="en-US">AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan jumlah anggur laut dan tepung beras ketan yang digunakan terhadap nilai sensori, komposisi proksimat, dan aktivitas antioksidan dodol anggur laut. Penelitian ini menggunakan variasi konsentrasi anggur laut dan tepung beras ketan berturut-turut A (AL 40 : TK 60%), B (AL 20 : TK 80%), C (AL 0 : TK100%). Analisis uji sensori, komposisi proksimat  dan aktivitas antioksidan (metode DPPH). Nilai sensori berturut-turut tertinggi (kenampakan, aroma, tekstur dan rasa) terdapat pada perlakuan A dengan nilai 4,20, 4,10, 4,40, dan 4,20. Nilai komposisi proksimat berturut-turut tertinggi (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat) terdapat pada perlakuan A dengan nilai 36,12, 0,25, 12,41,16,61, dan 50,35%. Nilaiaktivitas antioksidan tertinggi terdapat pada perlakuan A dengan nilai 619,206µg/mL. Dari statistik uji beda nyata (DMRT) menunjukkan bahwa terdapat perbedaan nyata pada kenampakan, tekstur, rasa, kadar air, kadar protein, dan kadar karbohidrat pada dodol anggur laut. Kata kunci : Anggur laut, tepung beras ketan, dodol, uji sensori, aktivitas antioksidan AbstractThis aims to determine the effect of the ratio of the amount of Caulerpa racemosa and sticky rice flour used to sensory values, proximate composition, and antioxidant activity of Caulerpa  racemosa dodol. This study used variations in the concentration of Caulerpa racemosaand sticky rice flour in successive A (AL 40: TK 60%), B (AL 20: TK 80%), C (AL 0: TK 100%). Analysis of sensory test, proximate composition and antioxidant activity (DPPH method). The highest sensory values (appearance, odour, texture and taste) were found in treatment A with values of 4,20, 4,10, 4.40, and 4,20. The highest proximate composition test results (moisture content, ash content, fat content, protein content and carbohydrate content) were found in treatment A with values of 36,12, 0,25, 12,41, 16,61, and 50,35 %. The highest test results of antioxidant activity were found in treatment A with a value of  619,206 µg / mL. From the real difference test statistics (DMRT) shows that there are significant differences in appearance, texture, taste, moisture content, protein content, and carbohydrate content in Caulerpa racemosa dodol. Key words: Caulerpa racemosa, sticky rice flour, dodol, sensory test,                         antioxidant activity</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-05-08</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/jfp/article/view/6482</dc:identifier>
	<dc:identifier>10.33772/jfp.v2i1.6482</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019; 78-88</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v2i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/6482/4749</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Fish Protech</dc:rights>
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