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PENGARUH PENAMBAHAN PENYEDAP RASA KOMERSIAL TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI KONJI AMPAS KELAPA

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 6 (2020)

DOI
10.33772/jstp.v5i6.15721
ISSN
2527-6271
Published
2020-12-29
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis study aimed to determine the effect of addition of commercial flavorings to the organoleptic value and proximate test of coconut dregs konji product. This study used a completely randomized design (CRD), namely the addition of commercial flavorings (H), namely the treatment of H0 (0%), H1 (5g), H2 (10g), H3 (15g) and H4 (20g). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The addition of commercial flavorings had a very significantly effect (p 0.05) on the parameters of aroma, taste, texture, and color (p 0.05). H1 was the selected treatment with a color, aroma, taste and texture assessment score of 3.99 (like), 4.15 (like), 4.02 (like) and 4.05 (like), respectively. Sample H1 had moisture, crude fiber, protein and fat content values of 35.54%, 23.95%, 10.46% and 31.83%, respectively. The addition of commercial flavorings has an effect on taste because commercial flavorings are able to create a savory taste when added to food products besides commercial flavorings can change color, create aroma and improve texture because glutamic acid is able to dissolve in water.Keywords: konji, coconut pulp, commercial flavorin.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan penyedap rasa komersial terhadap nilai organoleptik dan uji proksimat produk konji ampas kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu penambahan penyedap rasa komersial (H) yaitu perlakuan H0 (0%), H1 (5g), H2 (10g), H3 (15g) dan H4 (20g). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan penyedap rasa komersial berpengaruh sangat nyata (p0,05) terhadap parameter aroma, rasa, tekstur, dan warna (p0,05). H1 merupakan perlakuan terpilih dengan skor penilaian Warna, aroma, rasa dan tekstur berturut-turut sebesar 3.99 (suka), 4.15 (suka), 4.02 (suka) dan 4,05 (suka). Sampel H1 memiliki nilai kadar air, serat kasar, protein dan lemak berturut-turut sebesar 35,54%, 23,95%, 10.46% dan 31.83%. Penambahan penyedap rasa komersial berpengaruh terhadap rasa karena penyedap rasa komersial mampu menciptakan rasa gurih saat ditambahkan dalam produk pangan selain itu penyedap rasa komersial mampu mengubah warna, menciptakan aroma dan memperbaiki tekstur karena asam glutamat mampu larut dalam air.Kata kunci: konji, ampas kelapa, penyedap rasa komersial.

Collaboration network of the authors

40 authors · 127 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
Nur AsyikUniversitas Halu Oleo18
RH Fitri FaradillaAffiliation unknown13
Muhammad Syukri SadimantaraUniversitas Halu Oleo12
Hermanto HermantoUniversitas Halu Oleo12
LA KARIMUNAUniversitas Halu Oleo11
SRI WAHYUNIAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo8
Tamrin TamrinUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown6
Asnani AsnaniAffiliation unknown3
Mariani. LAffiliation unknown3
La RiandaAffiliation unknown2
Andi WidyantiAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Kadir KadirAffiliation unknown2
Irmawati IrmawatiAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Sakir SakirAffiliation unknown1
Sawalludin SawalludinAffiliation unknown1
SARAWA -Affiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Muhammad DilaAffiliation unknown1
Andi HaerulAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Satria SatriaAffiliation unknown1
Muhamad HasjalAffiliation unknown1
Sardin SardinAffiliation unknown1
Febriani SafitriAffiliation unknown1
Rana AulianaAffiliation unknown1
Samsia SamsiaAffiliation unknown1
Nurlin NurlinAffiliation 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 PENAMBAHAN PENYEDAP RASA KOMERSIAL TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI KONJI AMPAS KELAPA</dc:title>
	<dc:creator>Haider, Mohamad</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>Baco, Abdu Rahman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis study aimed to determine the effect of addition of commercial flavorings to the organoleptic value and proximate test of coconut dregs konji product. This study used a completely randomized design (CRD), namely the addition of commercial flavorings (H), namely the treatment of H0 (0%), H1 (5g), H2 (10g), H3 (15g) and H4 (20g). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The addition of commercial flavorings had a very significantly effect (p 0.05) on the parameters of aroma, taste, texture, and color (p 0.05). H1 was the selected treatment with a color, aroma, taste and texture assessment score of 3.99 (like), 4.15 (like), 4.02 (like) and 4.05 (like), respectively. Sample H1 had moisture, crude fiber, protein and fat content values of 35.54%, 23.95%, 10.46% and 31.83%, respectively. The addition of commercial flavorings has an effect on taste because commercial flavorings are able to create a savory taste when added to food products besides commercial flavorings can change color, create aroma and improve texture because glutamic acid is able to dissolve in water.Keywords: konji, coconut pulp, commercial flavorin.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan penyedap rasa komersial terhadap nilai organoleptik dan uji proksimat produk konji ampas kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu penambahan penyedap rasa komersial (H) yaitu perlakuan H0 (0%), H1 (5g), H2 (10g), H3 (15g) dan H4 (20g). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan penyedap rasa komersial berpengaruh sangat nyata (p0,05) terhadap parameter aroma, rasa, tekstur, dan warna (p0,05). H1 merupakan perlakuan terpilih dengan skor penilaian Warna, aroma, rasa dan tekstur berturut-turut sebesar 3.99 (suka), 4.15 (suka), 4.02 (suka) dan 4,05 (suka). Sampel H1 memiliki nilai kadar air, serat kasar, protein dan lemak berturut-turut sebesar 35,54%, 23,95%, 10.46% dan 31.83%. Penambahan penyedap rasa komersial berpengaruh terhadap rasa karena penyedap rasa komersial mampu menciptakan rasa gurih saat ditambahkan dalam produk pangan selain itu penyedap rasa komersial mampu mengubah warna, menciptakan aroma dan memperbaiki tekstur karena asam glutamat mampu larut dalam air.Kata kunci: konji, ampas kelapa, penyedap rasa komersial.</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>2020-12-29</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>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/15721</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i6.15721</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15721/10607</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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