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PENGARUH PENAMBAHAN BUAH KERSEN (Muntingia calabura L.) TERHADAP NILAI ORGANOLEPTIK Nilai ORGANOLEPTIK DAN VITAMIN C DARI SNACK BAR BERBASIS SAGU BEKATUL

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 4 (2022)

DOI
10.33772/jstp.v7i4.27492
ISSN
2527-6271
Published
2022-08-26
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe purpose of this research was to study the effect of the addition of cherry fruit (Muntingia calabura L.) to the value of organoleptic and vitamin C from bran-based sago snacks. The method in this study used a Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications to obtain 15 treatments consisting of T0 (0% cherry), T1 (5% cherry), T2 (10% cherry), T3 (15% cherries) and T4 (20% cherries). The results showed that panelists liked the snack bar with T4 treatment, namely 3.92 colors (like), 3.62 aroma (likes), 3.81 taste (likes) and 3.95 texture (likes) and nutritional value of snack products Selected bars have 22.85% water content, 1.50% ash content, 6.99% protein content, 17.06% fat content, 51.60% carbohydrate content and 14.23 ppm vitamin C content. Based on the results of the study, the nutritional value of the selected treatment snack bar was better than the control. The snack bar products made of cherry fruit can be accepted (preferred) by the panelists and contain water, fat and carbohydrates that do not meet SNI standards.Keywords:Cherry fruit, sago,rice bran, snack barABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan buah kersen (Muntingia calabura L.) terhadap nilai organoleptik dan vitamin C dari snack bar berbasis sagu bekatul. Metode dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 perlakuan yang terdiri dari T0 (0% buah kersen), T1(5% buah kersen), T2 (10% buah kersen), T3 (15% buah kersen) dan T4 (20% buah kersen). Hasil penelitian menunjukkan bahwa panelis menyukai snack bar dengan perlakuan T4, yaitu warna 3,92 (suka), aroma 3,62 (suka), rasa 3,81 (suka) dan tekstur 3,95 (suka) serta nilai gizi dari produk snack bar terpilih memiliki kadar air 22,85%, kadar abu 1,50%, kadar protein 6,99%, kadar lemak 17,06%, kadar karbohidrat 51,60% dan kadar vitamin C 14,23 ppm. Berdasarkan hasil penelitian, nilai gizi snack bar perlakuan terpilih lebih baik dibandingkan kontrol. Produk snack bar dari buah kersen dapat diterima (disukai) panelis dan memiliki kadar air, lemak dan karbohidrat yang belum memenuhi standar SNI.Kata kunci: Buah kersen, sagu, bekatul, snack bar

Collaboration network of the authors

40 authors · 144 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
  • Politeknik Negeri Balikpapan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI WAHYUNIAffiliation unknown18
Nur AsyikUniversitas Halu Oleo16
RH Fitri FaradillaAffiliation unknown15
Hermanto HermantoUniversitas Halu Oleo13
Muhammad Syukri SadimantaraUniversitas Halu Oleo12
LA KARIMUNAUniversitas Halu Oleo11
Abdu Rahman BacoAffiliation unknown9
Asnani AsnaniAffiliation unknown9
Tamrin TamrinUniversitas Halu Oleo9
Restu LibrianiAffiliation unknown6
Mariani. LAffiliation unknown6
Djukrana WahabAffiliation unknown5
La Ode HuliAffiliation unknown2
Laode Muhamad Hazairin NadiaAffiliation unknown2
Andi WidyantiAffiliation unknown2
faris takzimAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
KHAIRUN NISAUniversitas Halu Oleo2
Kobajashi Togo IsamuAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Safitri YaniAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Yusra YusraAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Armin ArminPoliteknik Negeri Balikpapan1
Mohamad Nuh IbrahimAffiliation unknown1
Dina DinaAffiliation unknown1
Andi DarmawantoAffiliation unknown1
Arniati JohanAffiliation unknown1
Nurfila NurfilaAffiliation unknown1
Safitra SafitraAffiliation unknown1
Wa Ode NafilawatiAffiliation unknown1
Waode Nilda Arifiana EffendyAffiliation unknown1
Illian ElviraAffiliation 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 BUAH KERSEN (Muntingia calabura L.) TERHADAP NILAI ORGANOLEPTIK Nilai ORGANOLEPTIK DAN VITAMIN C DARI SNACK BAR BERBASIS SAGU BEKATUL</dc:title>
	<dc:creator>Kusumawati, Resky</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>Rejeki, Sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe purpose of this research was to study the effect of the addition of cherry fruit (Muntingia calabura L.) to the value of organoleptic and vitamin C from bran-based sago snacks. The method in this study used a Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications to obtain 15 treatments consisting of T0 (0% cherry), T1 (5% cherry), T2 (10% cherry) , T3 (15% cherries) and T4 (20% cherries). The results showed that panelists liked the snack bar with T4 treatment, namely 3.92 colors (like), 3.62 aroma (likes), 3.81 taste (likes) and 3.95 texture (likes) and nutritional value of snack products Selected bars have 22.85% water content, 1.50% ash content, 6.99% protein content, 17.06% fat content, 51.60% carbohydrate content and 14.23 ppm vitamin C content. Based on the results of the study, the nutritional value of the selected treatment snack bar was better than the control. The snack bar products made of cherry fruit can be accepted (preferred) by the panelists and contain water, fat and carbohydrates that do not meet SNI standards.Keywords:Cherry fruit, sago,rice bran, snack barABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan buah kersen (Muntingia calabura L.) terhadap nilai organoleptik dan vitamin C dari snack bar berbasis sagu bekatul. Metode dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 perlakuan yang terdiri dari T0 (0% buah kersen), T1(5% buah kersen), T2 (10% buah kersen), T3 (15% buah kersen) dan T4 (20% buah kersen). Hasil penelitian menunjukkan bahwa panelis menyukai snack bar dengan perlakuan T4, yaitu warna 3,92 (suka), aroma 3,62 (suka), rasa 3,81 (suka) dan tekstur 3,95 (suka) serta nilai gizi dari produk snack bar terpilih memiliki kadar air 22,85%, kadar abu 1,50%, kadar protein 6,99%, kadar lemak 17,06%, kadar karbohidrat 51,60% dan kadar vitamin C 14,23 ppm. Berdasarkan hasil penelitian, nilai gizi snack bar perlakuan terpilih lebih baik dibandingkan kontrol. Produk snack bar dari buah kersen dapat diterima (disukai) panelis dan memiliki kadar air, lemak dan karbohidrat yang belum memenuhi standar SNI.Kata kunci: Buah kersen, sagu, bekatul, snack bar</dc:description>
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	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-08-26</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>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/27492</dc:identifier>
	<dc:identifier>10.33772/jstp.v7i4.27492</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/27492/16133</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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