Melola Discovery

← Melola Discovery

Jurnal

PENGARUH PENGGUNAAN EKSTRAK KULIT PISANG RAJA (Musa Paradisiacal var. Raja) DAN EKSTRAK JAHE (Zingiber Officinale) TERHADAP KARAKTER SENSORI BAKSO SAPI

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 2 (2022)

DOI
10.33772/jstp.v7i2.25261
ISSN
2527-6271
Published
2022-04-28
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe purpose of this study was to determine the effect of the banana peel and ginger extracts combination as well as storage time on the sensory characters (color, aroma, and texture) of beef meatballs. This study was conducted using a completely randomized design (CRD) with two factors. The first factor was the combination of EKPR (banana peel extract) and EJ (ginger extract), which were 0:0% (K0), 30:20% (K1), 20:30% (K2), 25:25% (K3). Meanwhile, the second factor was storage time, which was 0 (H0), 1 (H1), and 3 (H2) days. Observational variables of sensory tests included color, aroma, and texture. The results show that the combination of banana peel and ginger extracts, as well as storage time, had a very significant effect on color and texture but no significant effect on the aroma of beef meatballs. The longer the storage, the lower the panelists' preference for beef meatballs. The combination of banana peel and ginger extracts had a significant effect on color, a significant effect on texture, and no significant effect on the aroma. The K0H0 and K3H0 treatments obtain the best sensory values in this study.Keywords: Meatballs, preservatives, Sensory, banana peel extract, ginger extract, storage duration.ABSTRAKTujuan penelitian ini adalah untuk Mengetahui pengaruh interaksi konsentrasi kombinasi perlakuan ekstrak kulit pisang raja dengan ekstrak jahe dan lama penyimpanan terhadap karakter sensori (warna, aroma, dan tekstur) dari bakso sapi. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 Faktor, yaitu: Faktor pertama kombinasi penggunaan EKPR (Ekstrak Kulit Pisang Raja) dan EJ (Ekstrak Jahe) berturut-turut: 0:0 % (K0), 30:20 % (K1), 20:30 % (K2), 25:25 % (K3) dan faktor kedua adalah lama penyimpanan berturut-turut: 0 (H0), 1 (H1) dan 3 (H2) hari. Variabel pengamatan yaitu uji sensori yang meliputi warna, aroma, dan tekstur. Hasil yang diperoleh menunjukkan interaksi konsentrasi kombinasi ekstrak kulit pisang raja dengan ekstrak jahe dan lama penyimpanan berpengaruh sangat nyata terhadap penilaian sensori (warna dan tekstur), serta berpengaruh tidak nyata terhadap sensori aroma pada bakso sapi. Semakin lama penyimpanan maka semakin menurun kesukaan panelis terhadap bakso sapi. Kombinasi konsentrasi ekstrak kulit pisang raja dan ekstrak jahe berpengaruh nyata terhadap penilaian sensori warna, berpengaruh nyata terhadap penilaian sensori tekstur, berpengaruh tidak nyata terhadap sensori aroma. Perlakuan K0H0 dan K3H0 tulis jelas merupakan perlakuan yang memiliki nilai sensori terbaik.Kata kunci: Bakso, pengawet, sensori, ekstrak kulit pisang, ekstrak jahe, lama penyimpanan.

Collaboration network of the authors

40 authors · 115 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
SRI REJEKIUniversitas Halu Oleo16
Muhammad Syukri SadimantaraUniversitas Halu Oleo12
Ansharullah AnsharullahUniversitas Halu Oleo11
RH Fitri FaradillaAffiliation unknown10
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown8
Andi KhaeruniUniversitas Halu Oleo7
Kobajashi Togo IsamuAffiliation unknown6
Hermanto HermantoUniversitas Halu Oleo6
Nur AsyikUniversitas Halu Oleo5
LA KARIMUNAUniversitas Halu Oleo4
Tamrin TamrinUniversitas Halu Oleo4
Sarinah SarinahAffiliation unknown3
Haslianti HasliantiAffiliation unknown2
LIANTO -Affiliation unknown1
Haji SaedimanUniversitas Halu Oleo1
Surni SurniAffiliation unknown1
Fitrianingsih FitrianingsihGunadarma University1
Salam SalamAffiliation unknown1
Arum Ayu Gustiara Absyah SalehAffiliation unknown1
Yusra YusraAffiliation unknown1
Shalawatun Amaliah FatimahAffiliation unknown1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Selin LolopayungAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Mimin Kaidah IndayaniAffiliation unknown1
Feti FeraAffiliation unknown1
Karmin KarminAffiliation unknown1
Dina DinaAffiliation unknown1
Suriani SurianiAffiliation unknown1
Astri RahayuAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Febrianti NuraeniAffiliation unknown1
Fandi FebriantoAffiliation unknown1
Muhammad Ihsan DikiAffiliation unknown1
Andi DarmawantoAffiliation 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) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PENGARUH PENGGUNAAN EKSTRAK KULIT PISANG RAJA (Musa Paradisiacal var. Raja) DAN EKSTRAK JAHE (Zingiber Officinale) TERHADAP KARAKTER SENSORI BAKSO SAPI</dc:title>
	<dc:creator>Hidayat, Amin</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Asnani, Asnani</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe purpose of this study was to determine the effect of the banana peel and ginger extracts combination as well as storage time on the sensory characters (color, aroma, and texture) of beef meatballs. This study was conducted using a completely randomized design (CRD) with two factors. The first factor was the combination of EKPR (banana peel extract) and EJ (ginger extract), which were 0:0% (K0), 30:20% (K1), 20:30% (K2), 25:25% (K3). Meanwhile, the second factor was storage time, which was 0 (H0), 1 (H1), and 3 (H2) days. Observational variables of sensory tests included color, aroma, and texture. The results show that the combination of banana peel and ginger extracts, as well as storage time, had a very significant effect on color and texture but no significant effect on the aroma of beef meatballs. The longer the storage, the lower the panelists' preference for beef meatballs. The combination of banana peel and ginger extracts had a significant effect on color, a significant effect on texture, and no significant effect on the aroma. The K0H0 and K3H0 treatments obtain the best sensory values in this study.Keywords: Meatballs, preservatives, Sensory, banana peel extract, ginger extract, storage duration.ABSTRAKTujuan penelitian ini adalah untuk Mengetahui pengaruh interaksi konsentrasi kombinasi perlakuan ekstrak kulit pisang raja dengan ekstrak jahe dan lama penyimpanan terhadap karakter sensori (warna, aroma, dan tekstur) dari bakso sapi. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 Faktor, yaitu: Faktor pertama kombinasi penggunaan EKPR (Ekstrak Kulit Pisang Raja) dan EJ (Ekstrak Jahe) berturut-turut: 0:0 % (K0), 30:20 % (K1), 20:30 % (K2), 25:25 % (K3) dan faktor kedua adalah lama penyimpanan berturut-turut: 0 (H0), 1 (H1) dan 3 (H2) hari. Variabel pengamatan yaitu uji sensori yang meliputi warna, aroma, dan tekstur. Hasil yang diperoleh menunjukkan interaksi konsentrasi kombinasi ekstrak kulit pisang raja dengan ekstrak jahe dan lama penyimpanan berpengaruh sangat nyata terhadap penilaian sensori (warna dan tekstur), serta berpengaruh tidak nyata terhadap sensori aroma pada bakso sapi. Semakin lama penyimpanan maka semakin menurun kesukaan panelis terhadap bakso sapi. Kombinasi konsentrasi ekstrak kulit pisang raja dan ekstrak jahe berpengaruh nyata terhadap penilaian sensori warna, berpengaruh nyata terhadap penilaian sensori tekstur, berpengaruh tidak nyata terhadap sensori aroma. Perlakuan K0H0 dan K3H0 tulis jelas merupakan perlakuan yang memiliki nilai sensori terbaik.Kata kunci: Bakso, pengawet, sensori, ekstrak kulit pisang, ekstrak jahe, lama penyimpanan.</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>2022-04-28</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:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/25261</dc:identifier>
	<dc:identifier>10.33772/jstp.v7i2.25261</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/25261/14926</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>