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KAJIAN ORGANOLEPTIK DAN NILAI GIZI SIOMAY KOMBINASI TEPUNG JAMUR TIRAM PUTIH (Pleuretus ostreatusL.) DAN TEPUNG KACANG HIJAU (Vigna radiata L.).

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 5 (2019)

DOI
10.33772/jstp.v4i5.9401
ISSN
2527-6271
Published
2019-11-14
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The aim of this research was to determine the effect of formulations white oyster mushroom flour and green bean flour on the organoleptic characteristic of siomay andstudy the nutritional value of siomaywhich was favored by panelists. This study used a completely randomized design using formulation of white oyster mushroom flour, green bean flour and tapioca flour. M0 (100% T), M1 (14% TJ: 46% TH: 40% T), M2 (12% TJ:48% TH: 40% T), M3 (10% TJ: 50% TH: 40% T), M4 (8% TJ: 52% TH: 40% T) and M5 (6% TJ: 54% TH: 40% T). The formulation of white oyster mushroom flour and green bean flour showed very significant results on organoleptic color, aroma, taste, texture. The results showed that organoleptic research was chosen by panelists on the M5 formulation (6% TJ: 52% TH: 40% T)and of value parameters score of color 4,00 (likes), aroma 3,81 (likes) and taste 3,53 (likes), the high value of texture parameters informulation M4 3,39 (rather like). The nutritional value of selected siomay products included: water content 34.28%, ash content 1.87%, fat content19.72%, protein content 1.42% and carbohydrate content of 43.287%. Siomay white oyster mushroom flour and green bean flour have a standardized gizi value and based on organoleptic assessment can be received (likes) by the panelists. keywords: Siomay, white oyster mushroom flour, green bean flour. ABSTRAK Tujuan penelitian ini adalah untuk mengetaui pengaruh formulasi tepung jamur tiram putih dan tepung kacanghijau terhadap penilaianorganoleptiksiomaydan mempelajari nilai gizi siomayyang disukai panelis.Penelitian ini menggunakan Rancangan Acak Lengkap dengan menggunakan formulasi tepung jamur tiram putih, tepung kacang hijau dan tepung tapioka. M0 (T 100%), M1 (TJ 14%: TH 46%: T 40%), M2 (TJ 12%: TH 48%: T 40%), M3 (TJ 10%: TH 50%:T 40%), M4 (TJ 8%: TH 52%: T 40%) dan M5 (TJ putih 6%: TH 54%: T 40%). Formulasi tepung jamur tiram putih dan tepung kacang hijau menunjukan hasil sangat berpengaruh nyatapada organoleptikwarna, aroma, rasa, tekstur. Hasil penelitian menunjukan bahwa penilaian organoleptik terpilih oleh panelis terhadap perlakuan M5(TJ 6%:TH 54%: T 40%)dengan nilai pada masing-masing parameter yaitu warna 4,00 (suka), aroma 3,81 (suka) dan rasa 3,53 (suka), sedangkan pada parameter tekstur perlakuan yang paling disukai panelisyaitu M4 (TJ 8%: TH 52%: T 40%) dengan nilai 3,39 (agak suka). Nilai gizi dari produk siomay terpilih M5 meliputi: Kadar air 34,28%, kadar abu 1,87%, kadar protein 19,72%, kadar lemak 1,4203% dan kadar karbohidrat 43,287%. Siomaytepung jamur tiram putih dan tepung kacang hijau memiliki nilai gizi sesuai standar dan berdasarkan penilaian organoleptik dapat di terima (disukai) oleh panelis. Kata kunci: Siomay, tepung jamur tiram putih, tepung kacang hijau

Collaboration network of the authors

40 authors · 154 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
  • Universitas Syiah Kuala
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
La RiandaAffiliation unknown9
Ansharullah AnsharullahUniversitas Halu Oleo9
Muhammad Syukri SadimantaraUniversitas Halu Oleo7
Hermanto HermantoUniversitas Halu Oleo7
Sarinah SarinahAffiliation unknown6
Muhammad SyukriUniversitas Syiah Kuala5
SRI WAHYUNIAffiliation unknown4
MIRZA ARSIATY ARSYADUniversitas Halu Oleo3
Abdul MadikiUniversitas Halu Oleo3
Nini Mila RahniUniversitas Halu Oleo3
RH Fitri FaradillaAffiliation unknown3
Tamrin TamrinUniversitas Halu Oleo3
Nur AsyikUniversitas Halu Oleo3
Dhian HerdhiansyahAffiliation unknown3
Abdu Rahman BacoAffiliation unknown3
Tresjia Corina RakianUniversitas Halu Oleo2
Sarawa SarawaUniversitas Halu Oleo2
Rachmawati HasidUniversitas Halu Oleo2
Sitti HAJJAH AwaliyahAffiliation unknown2
IMRAN SUBAIRUniversitas Halu Oleo2
SRI REJEKIUniversitas Halu Oleo2
Andi WidyantiAffiliation unknown2
Kadir KadirAffiliation unknown2
LA KONTUUniversitas Halu Oleo1
MUHIDIN MUHIDINUniversitas Halu Oleo1
Afiati BahrawiAffiliation unknown1
Andi BahrunUniversitas Halu Oleo1
Arham ArhamAffiliation unknown1
Gusnawaty H.S. Gusnawaty H.S.Affiliation unknown1
Sumarlin SumarlinUniversitas Halu Oleo1
Hasbullah SyafAffiliation unknown1
La Ode Santiaji BandeAffiliation unknown1
Jamili JamiliAffiliation unknown1
Riska HerlinaAffiliation unknown1
Harjoni KilowasidAffiliation unknown1
Aminuddin Mane KandariUniversitas Halu Oleo1
Mani YusufAffiliation 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">KAJIAN ORGANOLEPTIK DAN NILAI GIZI SIOMAY KOMBINASI TEPUNG JAMUR TIRAM PUTIH (Pleuretus ostreatusL.) DAN TEPUNG KACANG HIJAU (Vigna radiata L.).</dc:title>
	<dc:creator>Aprilius, Silvius</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Sakir, Sakir</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The aim of this research was to determine the effect of formulations white oyster mushroom flour and green bean flour on the organoleptic characteristic of siomay andstudy the nutritional value of siomaywhich was favored by panelists. This study used a completely randomized design using formulation of white oyster mushroom flour, green bean flour and tapioca flour. M0 (100% T), M1 (14% TJ: 46% TH: 40% T), M2 (12% TJ:48% TH: 40% T), M3 (10% TJ: 50% TH: 40% T), M4 (8% TJ: 52% TH: 40% T) and M5 (6% TJ: 54% TH: 40% T). The formulation of white oyster mushroom flour and green bean flour showed very significant results on organoleptic color, aroma, taste, texture. The results showed that organoleptic research was chosen by panelists on the M5 formulation (6% TJ: 52% TH: 40% T)and of value parameters score of color 4,00 (likes), aroma 3,81 (likes) and taste 3,53 (likes), the high value of texture parameters informulation M4 3,39 (rather like). The nutritional value of selected siomay products included: water content 34.28%, ash content 1.87%, fat content19.72%, protein content 1.42% and carbohydrate content of 43.287%. Siomay white oyster mushroom flour and green bean flour have a standardized gizi value and based on organoleptic assessment can be received (likes) by the panelists. keywords: Siomay, white oyster mushroom flour, green bean flour. ABSTRAK Tujuan penelitian ini adalah untuk mengetaui pengaruh formulasi tepung jamur tiram putih dan tepung kacanghijau terhadap penilaianorganoleptiksiomaydan mempelajari nilai gizi siomayyang disukai panelis.Penelitian ini menggunakan Rancangan Acak Lengkap dengan menggunakan formulasi tepung jamur tiram putih, tepung kacang hijau dan tepung tapioka. M0 (T 100%), M1 (TJ 14% : TH 46% : T 40%), M2 (TJ 12% : TH 48% : T 40%), M3 (TJ 10% : TH 50% :T 40%), M4 (TJ 8% : TH 52% : T 40%) dan M5 (TJ putih 6%: TH 54% : T 40%). Formulasi tepung jamur tiram putih dan tepung kacang hijau menunjukan hasil sangat berpengaruh nyatapada organoleptikwarna, aroma, rasa, tekstur. Hasil penelitian menunjukan bahwa penilaian organoleptik terpilih oleh panelis terhadap perlakuan M5(TJ 6% :TH 54% : T 40%)dengan nilai pada masing-masing parameter yaitu warna 4,00 (suka), aroma 3,81 (suka) dan rasa 3,53 (suka), sedangkan pada parameter tekstur perlakuan yang paling disukai panelisyaitu M4 (TJ 8% : TH 52% : T 40%) dengan nilai 3,39 (agak suka). Nilai gizi dari produk siomay terpilih M5 meliputi: Kadar air 34,28%, kadar abu 1,87%, kadar protein 19,72%, kadar lemak 1,4203% dan kadar karbohidrat 43,287%. Siomaytepung jamur tiram putih dan tepung kacang hijau memiliki nilai gizi sesuai standar dan berdasarkan penilaian organoleptik dapat di terima (disukai) oleh panelis. Kata kunci: Siomay, tepung jamur tiram putih, tepung kacang hijau</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>2019-11-14</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/9401</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i5.9401</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/9401/6633</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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