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Jurnal

KAJIAN FORMULA CUPCAKE BERBAHAN DASAR TEPUNG BERAS KETAN HITAM (Oryza sativa L.) DAN TEPUNG JAGUNG (Zea mays L.) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI

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

DOI
10.33772/jstp.v3i3.4437
ISSN
2527-6271
Published
2018-08-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of black glutinous rice flour and corn flour on organoleptic characteristics and nutritional value of cupcake products. The results showed that the difference of black glutinous rice flour and corn starch had a significant effect on organoleptic quality. The best product based on cupcake organoleptic test was C4 treatment (65% black glutinous rice flour: 35% corn flour) with color preferences score of 3.95 (likes), aroma of 4.02 (likes), taste of 4.24 (likes), and a texture of 4.02 (like). The nutritional values of selected cupcake products including water content, ash, protein, fat, fiber and carbohydrates were 17.57%, 1.20%, 4.87%, 13.76%, 0.68% and 62, 57%, respectively. So it can be concluded that cupcake product with C4 treatment (65% black glutinous rice flour: 35% corn flour) can be accepted and favored by panelists, so it is expected to become a popular product. Keywords: Cupcake, black glutinous rice, corn. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh tepung beras ketan hitam dan tepung jagung terhadap karakteristik organoleptik dan nilai gizi produk cupcake. Hasil penelitian menunjukkan bahwa perbedaan perbandingan tepung ketan hitam dan tepung jagung berpengaruh nyata terhadap kualitas organoleptik. Produk terbaik berdasarkan uji organoleptik cupcake adalah perlakuan C4 (65% tepung beras ketan hitam: 35% tepung jagung) dengan skor penilaian kesukaan terhadap warna sebesar 3,95 (suka), aroma sebesar 4,02 (suka), rasa sebesar 4,24 (suka), dan tekstur sebesar 4,02 (suka). Nilai gizi dari produk cupcake terpilih meliputi kadar air, abu, protein, lemak, serat dan karbohidrat berturut-turut yakni 17,57 %, 1,20%, 4,87%, 13,76%, 0,68% dan 62,57%. Sehingga dapat disimpulkan bahwa produk cupcake dengan perlakuan C4 (65% tepung beras ketan hitam: 35% tepung jagung) dapat diterima dan disukai oleh panelis sehingga diharapkan dapat menjadi produk yang dapat digemari masyarakat luas. Kata kunci: Cupcake, beras ketan hitam, jagung.

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">KAJIAN FORMULA CUPCAKE BERBAHAN DASAR TEPUNG BERAS KETAN HITAM (Oryza sativa L.) DAN TEPUNG JAGUNG (Zea mays L.) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI</dc:title>
	<dc:creator>Satria, Satria</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>Baco, Abdu Rahman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of black glutinous rice flour and corn flour on organoleptic characteristics and nutritional value of cupcake products. The results showed that the difference of black glutinous rice flour and corn starch had a significant effect on organoleptic quality. The best product based on cupcake organoleptic test was C4 treatment (65% black glutinous rice flour: 35% corn flour) with color preferences score of 3.95 (likes), aroma of 4.02 (likes), taste of 4.24 (likes), and a texture of 4.02 (like). The nutritional values of selected cupcake products including water content, ash, protein, fat, fiber and carbohydrates were 17.57%, 1.20%, 4.87%, 13.76%, 0.68% and 62, 57%, respectively. So it can be concluded that cupcake product with C4 treatment (65% black glutinous rice flour: 35% corn flour) can be accepted and favored by panelists, so it is expected to become a popular product. Keywords: Cupcake, black glutinous rice, corn. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh tepung beras ketan hitam dan tepung jagung terhadap karakteristik organoleptik dan nilai gizi produk cupcake. Hasil penelitian menunjukkan bahwa perbedaan perbandingan tepung ketan hitam dan tepung jagung berpengaruh nyata terhadap kualitas organoleptik. Produk terbaik berdasarkan uji organoleptik cupcake adalah perlakuan C4 (65% tepung beras ketan hitam : 35% tepung jagung) dengan skor penilaian kesukaan terhadap warna sebesar 3,95 (suka), aroma sebesar 4,02 (suka), rasa sebesar 4,24 (suka), dan tekstur sebesar 4,02 (suka). Nilai gizi dari produk cupcake terpilih meliputi kadar air, abu, protein, lemak, serat dan karbohidrat berturut-turut yakni 17,57 %, 1,20%, 4,87%, 13,76%, 0,68% dan 62,57%. Sehingga dapat disimpulkan bahwa produk cupcake dengan perlakuan C4 (65% tepung beras ketan hitam : 35% tepung jagung) dapat diterima dan disukai oleh panelis sehingga diharapkan dapat menjadi produk yang dapat digemari masyarakat luas. Kata kunci: Cupcake, beras ketan hitam, jagung.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2018-08-05</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/4437</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i3.4437</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 3 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/4437/3430</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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