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PENGARUH FORMULASI BERBAGAI JENIS TEPUNG PANGAN LOKAL TERHADAP NILAI PROKSIMAT PRODUK BISKUIT: STUDI KEPUSTAKAAN

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 1 (2020)

DOI
10.33772/jstp.v5i1.11552
ISSN
2527-6271
Published
2020-03-20
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This review aimed to examine the effect of various types of flour formulations on the characteristics of the resulting biscuits. This review also aimed to determine the nutritional value of biscuits. The formulation process of various types of flour was carried out to improve the characteristics of the biscuits produced and to determine the level of consumer acceptance of the product. The results indicate that the nutritional value of each formulation of different types of local flour produces different nutritional values but has met the SNI 01-2973-2011 standard. The characteristics of biscuits also vary according to the additives used so that the color, aroma, texture, and taste of each flour formulation will produce different results. Keywords: biscuit, Local flour. ABSTRAKReview ini bertujuan untuk mengkaji pengaruh perlakuan formulasi berbagai jenis tepung terhadap karakteristik biskuit yang dihasilkan. Selain itu, review ini juga bertujuan untuk mengetahui nilai gizi biskuit. Proses formulasi berbagai jenis tepung dilakukan untuk memperbaiki karakteristik biskuit yang dihasilkan serta untuk mengetahui tingkat penerimaan konsumen terhadap produk. Hasil review menunjukkan bahwa nilai gizi setiap formulasi dari jenis tepung pangan lokal yang berbeda menghasilkan nilai gizi yang berbeda tetapi sudah memenuhi standar SNI 01-2973-2011. Karakteristik biskuit juga berbeda-beda sesuai bahan tambahan yang digunakan sehingga warna, aroma, tekstur dan rasa setiap formulasi tepung akan menghasilkan produk yang berbeda. Kata kunci: biskuit, tepung pangan lokal

Collaboration network of the authors

40 authors · 121 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo21
SRI REJEKIUniversitas Halu Oleo12
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Tamrin TamrinUniversitas Halu Oleo9
Hermanto HermantoUniversitas Halu Oleo9
Andi KhaeruniUniversitas Halu Oleo7
LA KARIMUNAUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown5
Nur AsyikUniversitas Halu Oleo4
Sarinah SarinahAffiliation unknown3
Restu LibrianiAffiliation unknown2
Mariani. LAffiliation unknown2
LIANTO -Affiliation unknown1
Fitrianingsih FitrianingsihGunadarma University1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Kobajashi Togo IsamuAffiliation unknown1
Ni Wayan SugiantariAffiliation unknown1
Taslim TaslimAffiliation unknown1
Nurdin SalamaAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Teguh Setiandika IgiasiAffiliation unknown1
Nikodemus NikoAffiliation unknown1
Jesrin JesrinAffiliation unknown1
Rina RinaAffiliation unknown1
Sarlina SarlinaAffiliation unknown1
Muhammad DilaAffiliation unknown1
Nur Sakinah AdnanAffiliation unknown1
Almin AlminAffiliation unknown1
Wa SarlinaAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1
Imelda Mustika TanakaAffiliation unknown1
Herni HerniAffiliation unknown1
Mirna SariAffiliation unknown1
Siska AhmadAffiliation unknown1
Thamrin AzisAffiliation 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 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH FORMULASI BERBAGAI JENIS TEPUNG PANGAN LOKAL TERHADAP NILAI PROKSIMAT PRODUK BISKUIT : STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Pratiwi, Iin</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT                     This review aimed to examine the effect of various types of flour formulations on the characteristics of the resulting biscuits. This review also aimed to determine the nutritional value of biscuits. The formulation process of various types of flour was carried out to improve the characteristics of the biscuits produced and to determine the level of consumer acceptance of the product. The results indicate that the nutritional value of each formulation of different types of local flour produces different nutritional values but has met the SNI 01-2973-2011 standard. The characteristics of biscuits also vary according to the additives used so that the color, aroma, texture, and taste of each flour formulation will produce different results. Keywords: biscuit, Local flour. ABSTRAKReview ini bertujuan untuk mengkaji pengaruh perlakuan formulasi berbagai jenis tepung terhadap karakteristik biskuit yang dihasilkan. Selain itu, review ini juga bertujuan untuk mengetahui nilai gizi biskuit. Proses formulasi berbagai jenis tepung dilakukan untuk memperbaiki karakteristik biskuit yang dihasilkan serta untuk mengetahui tingkat penerimaan konsumen terhadap produk. Hasil review menunjukkan bahwa nilai gizi setiap formulasi dari jenis tepung pangan lokal yang berbeda menghasilkan nilai gizi yang berbeda tetapi sudah memenuhi standar SNI 01-2973-2011. Karakteristik biskuit juga berbeda-beda sesuai bahan tambahan yang digunakan sehingga warna, aroma, tekstur dan rasa setiap formulasi tepung akan menghasilkan produk yang berbeda.   Kata kunci: biskuit, tepung pangan lokal</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>2020-03-20</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/11552</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i1.11552</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/11552/8120</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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