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KAJIAN PENGGUNAAN PASTA BUAH NAGA (Hylocereus polyrhizus) DALAM PRODUKSI SELAI UBI JALAR PUTIH (Ipomoea Batatas L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 5 (2021)

DOI
10.33772/jstp.v6i5.21376
ISSN
2527-6271
Published
2021-11-04
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe purpose of this study was to analyze the effect of dragon fruit paste on the organoleptic assessment and nutritional values of sweet potato jam. The study was conducted using a completely randomized design (CRD) with various concentrations of sweet potato: dragon fruit paste formulations, namely P0 (100%: 0%), P1 (90%: 10%), P2 (80%: 20%) and P3 (70%: 30%). Data analysis was performed using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) test with a 95% confidence level (α=0.05). The results show that the addition of 20% dragon fruit paste to 80% sweet potato had a very significant effect on the organoleptic assessment of color, taste, and spreadability, while the aroma was significantly affected. The selected treatment was the P2 (80%:20%) treatment with average scores of color, taste, aroma, and spreadability reached 3.98 (like), 3.94 (like), 3.56 (like), and 3.88 (easy to spread), respectively. The nutritional analysis shows that the selected product contained 25.87% water, 2.77% protein, and 20.19% carbohydrate. The results show that the jam product was accepted by panelists and met national standards, except for protein and carbohydrate contents.Keyword: Dragon fruit paste, jam, sweet potatoABSTRAKTujuan dari penelitian ini adalah untuk mempelajari penggunaan pasta buah naga terhadap penilaian organoleptik dan nilai gizi dari selai ubi jalar. Penelitian dilakukan menggunakan rancangan acak lengkap (RAL). dengan berbagai presentase perlakuan formulasi ubi jalar: pasta buah naga yaitu P0 (100%: 0%), P1 (90%: 10%), P2 (80%: 20%) dan P3 (70%: 30%). Analisis data dilakukan dengan metode Analysis of Varian (ANOVA) dengan uji lanjut Duncan's Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan pasta buah naga 20% pada ubi jalar 80% berpengaruh sangat nyata terhadap penilaian organoleptik warna rasa dan daya oles sedangkan pada aroma berpengaruh nyata. Perlakuan terpilih diperoleh pada perlakuan P2 (80%:20%) dengan kategori penilaian warna sebesar 3.98 (suka), rasa sebesar 3.94 (suka), aroma sebesar 3.56 (suka), dan daya oles sebesar 3.88 (mudah dioles). Nilai gizi yaitu kadar air sebesar 25,87%, kadar protein 2,77% dan kadar karbohidrat 20,19%. Berdasarkan hasil penelitian produk selai dengan penambahan pasta buah naga pada selai ubi jalar, dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali kadar protein dan kadar karbohidrat.Kata kunci: Pasta buah naga, selai, ubi jalar

Collaboration network of the authors

40 authors · 151 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
Nur AsyikUniversitas Halu Oleo18
Muhammad Syukri SadimantaraUniversitas Halu Oleo17
RH Fitri FaradillaAffiliation unknown16
Hermanto HermantoUniversitas Halu Oleo14
SRI WAHYUNIAffiliation unknown12
Abdu Rahman BacoAffiliation unknown10
SRI REJEKIUniversitas Halu Oleo9
Tamrin TamrinUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown4
Mariani. LAffiliation unknown4
Andi WidyantiAffiliation unknown4
MIRZA ARSIATY ARSYADUniversitas Halu Oleo3
Abdul MadikiUniversitas Halu Oleo3
Nini Mila RahniUniversitas Halu Oleo3
Asnani AsnaniAffiliation unknown3
Tresjia Corina RakianUniversitas Halu Oleo2
Sarawa SarawaUniversitas Halu Oleo2
Rachmawati HasidUniversitas Halu Oleo2
Muhammad SyukriUniversitas Syiah Kuala2
Sakir SakirAffiliation unknown2
Dhian HerdhiansyahAffiliation unknown2
IMRAN SUBAIRUniversitas Halu Oleo2
Diah Islamyati HarsyamAffiliation unknown2
Kadir KadirAffiliation unknown2
Asranudin AsranudinAffiliation unknown2
Kobajashi Togo IsamuAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
LA KONTUUniversitas Halu Oleo1
KHAIRUN NISAUniversitas 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
Riska HerlinaAffiliation 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 PENGGUNAAN PASTA BUAH NAGA (Hylocereus polyrhizus) DALAM PRODUKSI SELAI UBI JALAR PUTIH (Ipomoea Batatas L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI</dc:title>
	<dc:creator>Yunita, Selvi</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe purpose of this study was to analyze the effect of dragon fruit paste on the organoleptic assessment and nutritional values of sweet potato jam. The study was conducted using a completely randomized design (CRD) with various concentrations of sweet potato: dragon fruit paste formulations, namely P0 (100%: 0%), P1 (90%: 10%), P2 (80%: 20%) and P3 (70%: 30%). Data analysis was performed using the analysis of variance (ANOVA) method and then followed with Duncan's multiple range test (DMRT) test with a 95% confidence level (α=0.05). The results show that the addition of 20% dragon fruit paste to 80% sweet potato had a very significant effect on the organoleptic assessment of color, taste, and spreadability, while the aroma was significantly affected. The selected treatment was the P2 (80%:20%) treatment with average scores of color, taste, aroma, and spreadability reached 3.98 (like), 3.94 (like), 3.56 (like), and 3.88 (easy to spread), respectively. The nutritional analysis shows that the selected product contained 25.87% water, 2.77% protein, and 20.19% carbohydrate. The results show that the jam product was accepted by panelists and met national standards, except for protein and carbohydrate contents.Keyword: Dragon fruit paste, jam, sweet potatoABSTRAKTujuan dari penelitian ini adalah untuk mempelajari penggunaan pasta buah naga terhadap penilaian organoleptik dan nilai gizi dari selai ubi jalar. Penelitian dilakukan menggunakan rancangan acak lengkap (RAL). dengan berbagai presentase perlakuan formulasi ubi jalar : pasta buah naga yaitu P0 (100% : 0%), P1 (90% : 10%), P2 (80% : 20%) dan P3 (70% : 30%). Analisis data dilakukan dengan metode Analysis of Varian (ANOVA) dengan uji lanjut Duncan's Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penambahan pasta buah naga 20% pada ubi jalar 80% berpengaruh sangat nyata terhadap penilaian organoleptik warna rasa dan daya oles sedangkan pada aroma berpengaruh nyata. Perlakuan terpilih diperoleh pada perlakuan P2 (80%:20%) dengan kategori penilaian warna sebesar 3.98 (suka), rasa sebesar 3.94 (suka), aroma sebesar 3.56 (suka), dan daya oles sebesar 3.88 (mudah dioles). Nilai gizi yaitu kadar air sebesar 25,87%, kadar protein 2,77% dan kadar karbohidrat 20,19%. Berdasarkan hasil penelitian produk selai dengan penambahan pasta buah naga pada selai ubi jalar, dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali kadar protein dan kadar karbohidrat.Kata kunci: Pasta buah naga, selai, ubi jalar</dc:description>
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	<dc:date>2021-11-04</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/21376</dc:identifier>
	<dc:identifier>10.33772/jstp.v6i5.21376</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
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	<dc:language>eng</dc:language>
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	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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