PENGARUH PENAMBAHAN KACANG TANAH (Arachis hypogaea L.) TERHADAP UJI ORGANOLEPTIK DAN NILAI GIZI KUE WAJE

Sari, Fatma; Karimuna, La; Sadimantara, Muhammad Syukri

doi:10.33772/jstp.v4i3.7198

Jurnal

PENGARUH PENAMBAHAN KACANG TANAH (Arachis hypogaea L.) TERHADAP UJI ORGANOLEPTIK DAN NILAI GIZI KUE WAJE

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 3 (2019)

DOI: 10.33772/jstp.v4i3.7198
ISSN: 2527-6271
Published: 2019-06-22
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACT The purpose of this study was to determine the effect of addititon of peanuts on the organoleptic assessment of waje cake and to determine the nutritional content of selected waje cakes. This study used a Completely Randomized Design (CRD) consisting of six treatments. The treatments were control (K0), addition of 10% peanuts (K1), addition of 20% peanuts (K2), addition of 30% peanuts (K3), addition of 40% peanuts (K4), and addition of 50% peanuts (K5). Data were analyzed using analysis of variances (ANOVA) and continued with Duncan's multiple range test (DMRT) at the 95% confidence level (α = 0.05). The contents of water, ash, protein, fat and carbohydrate of waje cake were 37.11%, 1.60%, 12.48%, 17.33%, and 31.48%, respectively. Based on organoleptic assessment, waje cakes can be accepted (preferred) by panelists.Keywords: waje cake, nutritional value, organoleptic, addition of peanuts ABSTRAK Tujuan penelitian ini adalah untuk menentukan pengaruh penambahan kacang tanah terhadap penilaian organoleptik kue waje dan untuk menentukan kandungan gizi kue waje terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas enam perlakuan. Perlakuan tersebut yaitu control (K0), penambahan kacang tanah 10 % (K1), penambahan kacang tanah 20% (K2), penambahan kacang tanah 30% (K3), penambahan kacang tanah 40% (K4), dan penambahan kacang tanah 50% (K5). Data dianalisis menggunakan analysis of variances (ANOVA) dan dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Kadar air, abu, protein, lemak dan karbohidrat kue waje berturut-turut yaitu 37.11%, 1,60%, 12.48%, 17.33%, dan 31.48%. Berdasarkan penilaian organoleptik, kue waje dapat diterima (disukai) oleh panelis.Kata kunci: Kue waje, nilai gizi, organoleptik, Penambahan kacang tanah

Collaboration network of the authors

40 authors · 145 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
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Show as table

Co-author	Organisation	Joint articles
Ansharullah Ansharullah	Universitas Halu Oleo	20
SRI WAHYUNI	Affiliation unknown	15
Hermanto Hermanto	Universitas Halu Oleo	8
Tamrin Tamrin	Universitas Halu Oleo	6
Nur Asyik	Universitas Halu Oleo	5
MIRZA ARSIATY ARSYAD	Universitas Halu Oleo	3
Abdul Madiki	Universitas Halu Oleo	3
Nini Mila Rahni	Universitas Halu Oleo	3
RH Fitri Faradilla	Affiliation unknown	3
Sakir Sakir	Affiliation unknown	3
Abdu Rahman Baco	Affiliation unknown	3
SRI REJEKI	Universitas Halu Oleo	3
Tresjia Corina Rakian	Universitas Halu Oleo	2
Sarawa Sarawa	Universitas Halu Oleo	2
Rachmawati Hasid	Universitas Halu Oleo	2
Muhammad Syukri	Universitas Syiah Kuala	2
Dhian Herdhiansyah	Affiliation unknown	2
IMRAN SUBAIR	Universitas Halu Oleo	2
Andi Besse Patadjai	Affiliation unknown	2
Andi Widyanti	Affiliation unknown	2
Muhammad Amrullah Pagala	Universitas Halu Oleo	2
Wa Ode Ratna	Universitas Halu Oleo	1
SAS MITA	Universitas Halu Oleo	1
LA KONTU	Universitas Halu Oleo	1
MUHIDIN MUHIDIN	Universitas Halu Oleo	1
Afiati Bahrawi	Affiliation unknown	1
Andi Bahrun	Universitas Halu Oleo	1
Arham Arham	Affiliation unknown	1
Gusnawaty H.S. Gusnawaty H.S.	Affiliation unknown	1
Sumarlin Sumarlin	Universitas Halu Oleo	1
Hasbullah Syaf	Affiliation unknown	1
La Ode Santiaji Bande	Affiliation unknown	1
Jamili Jamili	Affiliation unknown	1
Riska Herlina	Affiliation unknown	1
Harjoni Kilowasid	Affiliation unknown	1
Aminuddin Mane Kandari	Universitas Halu Oleo	1
Mani Yusuf	Affiliation unknown	1

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 KACANG  TANAH (Arachis hypogaea L.) TERHADAP UJI ORGANOLEPTIK DAN NILAI GIZI KUE WAJE</dc:title>
	<dc:creator>Sari, Fatma</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this study was to determine the effect of addititon of  peanuts on the organoleptic assessment of waje cake and to determine the nutritional content of selected waje cakes. This study used a Completely Randomized Design (CRD) consisting of six treatments. The treatments were control (K0), addition of 10% peanuts  (K1), addition of 20% peanuts (K2), addition of 30% peanuts  (K3), addition of 40% peanuts  (K4), and addition of 50% peanuts  (K5). Data were analyzed using analysis of variances (ANOVA) and continued with Duncan's multiple range test (DMRT) at the 95% confidence level (α = 0.05). The contents of water, ash, protein, fat and carbohydrate of waje cake were 37.11%, 1.60%, 12.48%, 17.33%, and 31.48%, respectively. Based on organoleptic assessment, waje cakes can be accepted (preferred) by panelists.Keywords: waje cake, nutritional value, organoleptic, addition of peanuts ABSTRAK            Tujuan penelitian ini adalah untuk menentukan pengaruh penambahan kacang tanah terhadap penilaian organoleptik kue waje dan untuk menentukan kandungan gizi kue waje terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas enam perlakuan. Perlakuan tersebut yaitu control (K0), penambahan kacang tanah 10 % (K1), penambahan kacang tanah 20% (K2), penambahan kacang tanah 30% (K3), penambahan kacang tanah 40% (K4), dan penambahan kacang tanah 50% (K5). Data dianalisis menggunakan analysis of variances (ANOVA) dan dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Kadar air, abu, protein, lemak dan karbohidrat kue waje berturut-turut yaitu 37.11%, 1,60%, 12.48%, 17.33%, dan 31.48%. Berdasarkan penilaian organoleptik, kue waje dapat diterima (disukai) oleh panelis.Kata kunci: Kue waje, nilai gizi, organoleptik, Penambahan kacang tanah </dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2019-06-22</dc:date>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/7198</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i3.7198</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/7198/5301</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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