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PENGARUH KOMPOSISI TEPUNG UBI KAYU FERMENTASI DAN TEPUNG JAGUNG (Zea mays L) TERHADAP NILAI GIZI DAN PENILAIAN ORGANOLEPTIK COOKIES

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 1 (2018)

DOI
10.33772/jstp.v3i1.3981
ISSN
2527-6271
Published
2018-04-14
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to determine the effect of composition of fermented cassava flour and corn flour onorganoleptic characteristics and nutritional value of cookies. This research used Completely Randomized Design with thecomposition of cassava starch and fermentation of corn flour namely (85:15), (80:20), (75:25), and 100 fermented cassavaflour (control). The results showed that the selected organoleptic assessment by panelists was found in cookies with thecomposition of 80g of fermented cassava flour and 20g of corn flour. The nutritional value of selected cookies includingwater, ash, protein, fat, carbohydrate and fiber contents were 0.87%, 1.71%, 11.71%, 12.07%, 73.64% and 1.78%,respectively. Based on the organoleptic analysis of cookies, cookies based fermented cassava flour and corn flour wasaccepted by panelists and had higher nutritional value than SNI.Keywords: Cookies, fermented cassava flour, corn flour, organoleptic, nutritional value. ABSTRAK Tujuan dari penelitian ini untuk menentukan pengaruh komposisi tepung ubi kayu fermentasi dan tepung jagungterhadap karakteristik organoleptik dan nilai gizi cookies. Penelitian ini menggunakan Rancangan Acak Lengkapdengan komposisi tepung ubi kayu fermentasi dan tepung jagung yaitu (85:15), (80:20), (75:25), serta 100 tepungubi kayu fermentasi (kontrol). Hasil penelitian menunjukkan bahwa penilaian organoleptik terpilih oleh panelisterdapat pada cookies dengan formulasi 80g tepung ubi kayu fermentasi dan 20g tepung jagung. Nilai gizi dariproduk cookies terpilih meliputi kadar air, abu, protein, lemak, karbohidrat dan serat berturut-turut yakni 0,87%,1,71%, 11,71%, 12,07%, 73.64% dan 1.78%. Berdasarkan analisis organoleptik cookies basis tepung ubi kayufermentasi dan tepung jagung dapat diterima panelis dan memiliki kadar gizi yang lebih tinggi dari SNI. Kata kunci: Cookies, tepung ubi kayu fermentasi, tepung jagung, organoleptik, nilai gizi.

Collaboration network of the authors

40 authors · 136 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
Hermanto HermantoUniversitas Halu Oleo18
Nur AsyikUniversitas Halu Oleo16
Ansharullah AnsharullahUniversitas Halu Oleo12
Kobajashi Togo IsamuAffiliation unknown8
Djukrana WahabAffiliation unknown7
RH Fitri FaradillaAffiliation unknown6
SRI REJEKIUniversitas Halu Oleo6
LA KARIMUNAUniversitas Halu Oleo5
SRI WAHYUNIAffiliation unknown4
Muhammad Syukri SadimantaraUniversitas Halu Oleo4
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
La RiandaAffiliation unknown3
Mariani. LAffiliation unknown2
Ryan HidayatAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Maharani MaharaniAffiliation unknown2
Wa Ode MeliAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Kadir KadirAffiliation unknown1
Sakir SakirAffiliation unknown1
Sawalludin SawalludinAffiliation unknown1
SARAWA -Affiliation unknown1
Irmayanti IrmayantiUniversitas Halu Oleo1
Yulis AdriantiAffiliation unknown1
Nur HutrianiAffiliation unknown1
Restu LibrianiAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Wd Wd Sitti Aisyah Nurul FahlaniAffiliation unknown1
Jumadin JumadinAffiliation unknown1
Irna FropitasariAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Saleh RahmatAffiliation 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/jstp/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 KOMPOSISI TEPUNG UBI KAYU FERMENTASI DAN TEPUNG JAGUNG               (Zea mays L) TERHADAP NILAI GIZI  DAN PENILAIAN ORGANOLEPTIK COOKIES</dc:title>
	<dc:creator>Ngaropa, Siti</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>baco, abdu rahman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT  The purpose of this study was to determine the effect of composition of fermented cassava flour and corn flour onorganoleptic characteristics and nutritional value of cookies. This research used Completely Randomized Design with thecomposition of cassava starch and fermentation of corn flour namely (85:15), (80:20), (75:25), and 100 fermented cassavaflour (control). The results showed that the selected organoleptic assessment by panelists was found in cookies with thecomposition of 80g of fermented cassava flour and 20g of corn flour. The nutritional value of selected cookies includingwater, ash, protein, fat, carbohydrate and fiber contents were 0.87%, 1.71%, 11.71%, 12.07%, 73.64% and 1.78%,respectively. Based on the organoleptic analysis of cookies, cookies based fermented cassava flour and corn flour wasaccepted by panelists and had higher nutritional value than SNI.Keywords: Cookies, fermented cassava flour, corn flour, organoleptic, nutritional value.  ABSTRAK Tujuan dari penelitian ini untuk menentukan pengaruh komposisi tepung ubi kayu fermentasi dan tepung jagungterhadap karakteristik organoleptik dan nilai gizi cookies. Penelitian ini menggunakan Rancangan Acak Lengkapdengan komposisi tepung ubi kayu fermentasi dan tepung jagung yaitu (85:15), (80:20), (75:25), serta 100 tepungubi kayu fermentasi (kontrol). Hasil penelitian menunjukkan bahwa penilaian organoleptik terpilih oleh panelisterdapat pada cookies dengan formulasi 80g tepung ubi kayu fermentasi dan 20g tepung jagung. Nilai gizi dariproduk cookies terpilih meliputi  kadar air, abu, protein, lemak, karbohidrat dan serat berturut-turut yakni 0,87%,1,71%, 11,71%, 12,07%, 73.64% dan 1.78%. Berdasarkan analisis organoleptik cookies basis tepung ubi kayufermentasi dan tepung jagung dapat diterima panelis dan memiliki kadar  gizi yang lebih tinggi dari SNI. Kata kunci: Cookies, tepung ubi kayu fermentasi, tepung jagung, organoleptik, nilai gizi.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-04-14</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<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/jstp/article/view/3981</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i1.3981</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 1 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3981/3058</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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