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PENGARUH LAMA PENGADUKAN DAN PENAMBAHAN TEPUNG DAUN KEMANGI (Ocimum Americannum L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN MUTU MINYAK KELAPA

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 4 (2018)

DOI
10.33772/jstp.v3i4.5184
ISSN
2527-6271
Published
2018-12-16
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this research was to analyze the effect of basil leaves (Ocimum americannum L.) flour addition and stirring time to organoleptic assessment and quality of coconut oil.This study used acompletely randomized design (CRD) with three treatments of basil starch flour addition, namely 0.1%, 0.2%, and 0.3%. The data were analyzed using analysis of variance (ANOVA),and if there was a significant difference, then we conducted Duncan's multiple range test (DMRT) at 95% confidence level. Observational variables for the organoleptic analysis were color and aroma, and the quality parameters assessed were water content and free fatty acid content. The results show that the treatment with 15 minutes stirring time and 0% basil flour addition was the best treatment on organoleptic assessment of aroma and color with the values of 3.82 (no rancid smell) and 4.14 (clear), respectively. Meanwhile, the free fatty acid content ranged from 0.09 – 0.19. Increase duration of stirringand a higher concentration of basil leaves flour addition decreases the quality of coconut oil.Keywords:basil leaf, coconut oil, stirring ABSTRAKTujuan dari penelitian ini untuk mengetahui pengaruhpenambahan tepung daun kemangi (Ocimum americannum L.) dan lama pengadukan terhadap penilaian organoleptik dan mutu minyak kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan tepung daun kemangi yaitupenambahan daun kemangi 0.1%, penambahan daun kemangi0.2% dan penambahan daun kemangi 0.3%. Data dianalisis menggunakan Analysis of Varian (ANOVA) berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%.Variabel pengamatan yaitu penilaian organoleptik yang meliputi warna dan aroma, uji kadar air, serta kandungan asam lemak bebas (FFA). Hasil penelitian menunjukkan bahwa perlakuan lama pengadukan15 menit danpenambahan tepung daun kemangi 0% (K0T1) merupakan perlakuan terbaikpada penilaian organoleptik aroma dengan nilai 3,82 (tidak berbau tengik), warna dengan nilai 4,14 (jernih),kadar asam lemak bebas 0,09 – 0,19%. Semakin lama proses pengadukan dan semakin banyak penambahan tepung daun kemangi, semakin menurunkan kualitas minyak kelapa yang dihasilkan.Kata kunci: daun kemangi, mutu minyak kelapa, pengadukan

Collaboration network of the authors

40 authors · 135 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 Oleo16
Nur AsyikUniversitas Halu Oleo13
Kobajashi Togo IsamuAffiliation unknown8
RH Fitri FaradillaAffiliation unknown6
SRI REJEKIUniversitas Halu Oleo5
Djukrana WahabAffiliation unknown5
Ansharullah AnsharullahUniversitas Halu Oleo4
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
Abdu Rahman BacoAffiliation unknown3
SRI WAHYUNIAffiliation unknown3
LA KARIMUNAUniversitas Halu Oleo3
Muhammad Syukri SadimantaraUniversitas Halu Oleo3
Mariani. LAffiliation unknown2
Ryan HidayatAffiliation unknown2
Maharani MaharaniAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation 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
Mohammad Nuh IbrahimAffiliation unknown1
Saleh RahmatAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Satria SatriaAffiliation unknown1
Asnani AsnaniAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1
Amy Pratiwi AgungAffiliation unknown1
Wahyunus WahyunusAffiliation 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 LAMA PENGADUKAN DAN PENAMBAHAN TEPUNG DAUN KEMANGI (Ocimum Americannum L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN MUTU MINYAK KELAPA</dc:title>
	<dc:creator>Muhammad, Hardin</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>wahab, djukrna</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this research was to analyze the effect of basil leaves (Ocimum americannum L.) flour addition and stirring time to organoleptic assessment and quality of coconut oil.This study used acompletely randomized design (CRD) with three treatments of basil starch flour addition, namely 0.1%, 0.2%, and 0.3%. The data were analyzed using analysis of variance (ANOVA),and if there was a significant difference, then we conducted Duncan's multiple range test (DMRT) at 95% confidence level. Observational variables for the organoleptic analysis were color and aroma, and the quality parameters assessed were water content and free fatty acid content. The results show that the treatment with 15 minutes stirring time and 0% basil flour addition was the best treatment on organoleptic assessment of aroma and color with the values of 3.82 (no rancid smell) and 4.14 (clear), respectively. Meanwhile, the free fatty acid content ranged from 0.09 – 0.19. Increase duration of stirringand a higher concentration of basil leaves flour addition decreases the quality of coconut oil.Keywords:basil leaf, coconut oil, stirring ABSTRAKTujuan dari penelitian ini untuk mengetahui pengaruhpenambahan tepung daun kemangi (Ocimum americannum L.) dan lama pengadukan terhadap penilaian organoleptik dan mutu minyak kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan tepung daun kemangi yaitupenambahan daun kemangi 0.1%, penambahan daun kemangi0.2% dan penambahan daun kemangi 0.3%. Data dianalisis menggunakan Analysis of Varian (ANOVA) berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%.Variabel pengamatan yaitu penilaian organoleptik yang meliputi warna dan aroma, uji kadar air, serta kandungan asam lemak bebas (FFA). Hasil penelitian menunjukkan bahwa perlakuan lama pengadukan15 menit danpenambahan tepung daun kemangi 0% (K0T1) merupakan perlakuan terbaikpada penilaian organoleptik aroma dengan nilai 3,82 (tidak berbau tengik), warna dengan nilai 4,14 (jernih),kadar asam lemak bebas  0,09 – 0,19%. Semakin lama proses pengadukan dan semakin banyak penambahan tepung daun kemangi, semakin menurunkan kualitas minyak kelapa yang dihasilkan.Kata kunci: daun kemangi, mutu minyak kelapa, pengadukan</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>2018-12-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/5184</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i4.5184</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 4 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5184/3859</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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