SUBSTITUSI TEPUNG BUAH LINDUR (B. Gymnorrhiza) DALAM PEMBUATAN MIE BASAH ENCHANCING OF MANGROVE (bruguiera gymnorrhiza) FRUIT FLOUR INTO WET NOODLES

Sukina B, Sukina B; Rosnah, Rosnah; Hasriati, Hasriati

doi:10.33772/jstp.v4i1.5633

Jurnal

SUBSTITUSI TEPUNG BUAH LINDUR (B. Gymnorrhiza) DALAM PEMBUATAN MIE BASAH ENCHANCING OF MANGROVE (bruguiera gymnorrhiza) FRUIT FLOUR INTO WET NOODLES

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 1 (2019)

DOI: 10.33772/jstp.v4i1.5633
ISSN: 2527-6271
Published: 2019-02-24
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACT This study aimed to determine the effect of enhancing of mangrove (bruguiera gymnorrhiza) fruit flour into wet noodles towards the acceptability level. This study used a completely randomized design CRD) consisting of five formulas namely K (100% of wheat flour), P1 (10% of mangrove fruit flour), P2 (20 % of mangrove fruit flour), P3 (30 % of mangrove fruit flour), and P4 (40 % of mangrove fruit flour). Then, test of acceptability was performed by colour, flavour, taste and texture. It was carried out on 50 untrained panelists. Analysis of data was done by kruskal-wallis, and post hoc test by Mann-Whitney test (α = 0,05). The results showed that the addition of mangrove fruit flour to wet noodles significantly affected of the attributes of colour, flavour, and texture, but did not affect for the taste attributes. Based on the overall organoleptic assessment, recommended mangrove (bruguiera gymnorrhiza) fruit flour wet noodles formula was P1. Keywords: mangrove (bruguiera gymnorrhiza) fruit flour, wet noodles. ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan tepung buah lindur terhadap daya terima mie basah. Pelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima formula, yaitu: K (100% Tepung buah lindur), P1 (10% Tepung buah lindur), P2 (20% Tepung buah lindur), P3 (30% Tepung buah lindur), dan P4 (40% Tepung buah lindur). Uji daya terima terdiri dari warna, aroma, rasa dan tekstur dilakukan terhadap 50 panelis tidak terlatih. Analisa data menggunakan uji kruskal-wallis, dan uji lanjutan Mann Whitney Test (a = 0,05). Hasil penelitian menunjukkan penambahan tepung buah lindur berpengaruh nyata terhadap daya terima atribut warna, aroma, dan tekstur, tetapi tidak berpengaruh terhadap daya terima atribut rasa. Berdasarkan penilaian organoleptik keseluruhan, formula mie basah tepung buah lindur terbaik yang direkomendasikan adalah produk P1. Kata kunci: tepung buah lindur, mie basah.

Collaboration network of the authors

18 authors · 45 co-authorship links · 9 across different organisations

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Universitas Sulawesi Tenggara
Poltekkes Kemenkes Kendari
Universitas Halu Oleo
Universitas Gadjah Mada
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
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Co-author	Organisation	Joint articles
Haidir Amin	Universitas Sulawesi Tenggara	1
Wa Ode Umrawati Latif	Universitas Sulawesi Tenggara	1
Haeruddin Tao	Universitas Sulawesi Tenggara	1
I Wayan Puguh	Universitas Sulawesi Tenggara	1
Farra Sasmita	Universitas Sulawesi Tenggara	1
Harianti Harianti	Universitas Sulawesi Tenggara	1
Syaifudin Suhri Kasim	Universitas Halu Oleo	1
Rofiqoh Rofiqoh	Poltekkes Kemenkes Kendari	1
Purnomo Leksono	Poltekkes Kemenkes Kendari	1
Imanuddin Imanuddin	Poltekkes Kemenkes Kendari	1
Teguh Faturrahman	Poltekkes Kemenkes Kendari	1
Asrun Lio	Affiliation unknown	1
La Ode Sidu Marafat	Affiliation unknown	1
Salahuddin Salahuddin	Universitas Gadjah Mada	1
Awaluddin Hamzah	Universitas Halu Oleo	1

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/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">SUBSTITUSI TEPUNG BUAH LINDUR (B. Gymnorrhiza) DALAM PEMBUATAN MIE BASAH  ENCHANCING OF MANGROVE (bruguiera gymnorrhiza) FRUIT FLOUR INTO WET NOODLES</dc:title>
	<dc:creator>Sukina B, Sukina B</dc:creator>
	<dc:creator>Rosnah, Rosnah</dc:creator>
	<dc:creator>Hasriati, Hasriati</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of enhancing of mangrove (bruguiera gymnorrhiza) fruit flour into wet noodles towards the acceptability level. This study used a completely randomized design CRD) consisting of five formulas namely K (100% of wheat flour), P1 (10% of mangrove fruit flour), P2 (20 % of mangrove fruit flour), P3 (30 % of mangrove fruit flour), and P4 (40 % of mangrove fruit flour). Then, test of acceptability was performed by colour, flavour, taste and texture. It was carried out on 50 untrained panelists. Analysis of data was done by kruskal-wallis, and post hoc test by Mann-Whitney test (α = 0,05). The results showed that the addition of mangrove fruit flour to wet noodles significantly affected of the attributes of colour, flavour, and texture, but did not affect for the taste attributes. Based on the overall organoleptic assessment, recommended mangrove (bruguiera gymnorrhiza) fruit flour wet noodles formula was P1. Keywords: mangrove (bruguiera gymnorrhiza) fruit flour, wet noodles. ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan tepung buah lindur terhadap daya terima mie basah. Pelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima formula, yaitu: K (100% Tepung buah lindur), P1 (10% Tepung buah lindur), P2 (20% Tepung buah lindur), P3 (30% Tepung buah lindur), dan P4 (40% Tepung buah lindur). Uji daya terima terdiri dari warna, aroma, rasa dan tekstur dilakukan terhadap 50 panelis tidak terlatih. Analisa data menggunakan uji kruskal-wallis, dan uji lanjutan Mann Whitney Test (a = 0,05). Hasil penelitian menunjukkan penambahan tepung buah lindur berpengaruh nyata terhadap daya terima atribut warna, aroma, dan tekstur, tetapi tidak berpengaruh terhadap daya terima atribut rasa. Berdasarkan penilaian organoleptik keseluruhan, formula mie basah tepung buah lindur terbaik yang direkomendasikan adalah produk P1.   Kata kunci: tepung buah lindur, mie basah.</dc:description>
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	<dc:date>2019-02-24</dc:date>
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	<dc:identifier>10.33772/jstp.v4i1.5633</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
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	<dc:language>eng</dc:language>
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