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PENGARUH FORMULASI TEPUNG JAGUNG (Zea Mays L.) DAN TEPUNG IKAN TEMBANG (Sardinella fimbriata) TERHADAP PENILAIAN SENSORIS, KIMIA DAN ANGKA KECUKUPAN GIZI (AKG) PRODUK FLAKES

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 3 (2018)

DOI
10.33772/jstp.v3i3.4441
ISSN
2527-6271
Published
2018-08-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The objectives of the study were to determine the formulation effect of corn flour (Zea mays L.) and fish flour (Sardinella fimbriata) on sensory, chemical, serving quantity and% AKG flakes. This study used a Completely Randomized Design (RAL), consisting of 4 types of treatment ie. the formulation of corn flour and fish flour (T0 100%: 0%, T1 95%: 5%, T2 90%: 10%, T3 85%: 15%). Formulation of corn flour and fish flour showed significantly unaffected on organoleptic test of color parameter, very significantly effect on aroma and taste parameter, and significantly effect on texture parameter. The water, ash, protein, fat, fiber, carbohydrate contents and total energy in T0 and T3 samples were 6.54%: 6.70%, 2.90%: 4.49%, 15.75%: 24,11%, 10,78%: 7,72%, 1,66%: 0,93%, 64,03%: 56,96%, 362,175%: 355,205%. The conclusions of this study was flakes formulation of corn flour and fish flour had good enough acceptance and can contribute a high nutrient to meet the nutritional adequacy rate. Keywords: Corn flour, fish flour, flakes. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi tepung jagung (Zea mays L.) dan tepung ikan tembang (Sardinella fimbriata) terhadap penilaian sensoris, kimia serta takaran saji dan % AKG flakes. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 4 jenis perlakuan yaitu formulasi tepung jagung dan tepung ikan tembang (T0 100%: 0%, T1 95%: 5%, T2 90%: 10%, T3 85%: 15%). Formulasi tepung jagung dan tepung ikan tembang menunjukkan hasil yang berpengaruh tidak nyata pada uji organoleptik parameter warna, berpengaruh sangat nyata pada parameter aroma dan rasa, serta berpengaruh nyata pada parameter tekstur. Nilai kadar air, abu, protein, lemak, serat, karbohidrat dan energi total pada sampel T0 dan T3 berturut-turut sebesar 6,54%:6,70.%, 2,90%:4,49%, 15,75%:24,11%, 10,78%:7,72%, 1,66%:0,93%, 64,03%:56,96%, 362,175%:355,205%. Kesimpulan dari penelitian ini adalah flakes formulasi tepung jagung dan tepung ikan tembang memiliki daya terima yang cukup baik serta dapat memberikan kontribusi zat gizi yang tinggi untuk memenuhi angka kecukupan gizi. Kata kunci: Tepung jagung, Tepung ikan tembang, flakes

Collaboration network of the authors

40 authors · 131 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
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown16
Nur AsyikUniversitas Halu Oleo15
RH Fitri FaradillaAffiliation unknown14
Hermanto HermantoUniversitas Halu Oleo12
Tamrin TamrinUniversitas Halu Oleo12
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
LA KARIMUNAUniversitas Halu Oleo10
Asnani AsnaniAffiliation unknown9
Abdu Rahman BacoAffiliation unknown8
SRI WAHYUNIAffiliation unknown8
SRI REJEKIUniversitas Halu Oleo8
Djukrana WahabAffiliation unknown4
Andi Besse PatadjaiAffiliation unknown4
Mohammad Nuh IbrahimAffiliation unknown4
Mohamad Nuh IbrahimAffiliation unknown3
Moh. Nuh IbrahimAffiliation unknown3
Mariani. LAffiliation unknown3
Nur illiyin AkibAffiliation unknown2
Ari SartinahUniversitas Halu Oleo2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Maharani MaharaniAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Salam SalamAffiliation unknown1
Farida FaridaAffiliation unknown1
Nita Pratiwi IdhamAffiliation unknown1
Asman AsmanAffiliation unknown1
Anita Komala SariAffiliation unknown1
Muh Alsere Bardian SahabaAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Selin LolopayungAffiliation unknown1
Fajrin AssidikAffiliation unknown1
Erma YunikaAffiliation unknown1
Devi NataliaAffiliation unknown1
Sarnia SarniaAffiliation unknown1
Eko BramatyaAffiliation 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 FORMULASI TEPUNG JAGUNG (Zea Mays L.) DAN TEPUNG IKAN TEMBANG (Sardinella fimbriata) TERHADAP PENILAIAN SENSORIS, KIMIA DAN ANGKA KECUKUPAN GIZI (AKG) PRODUK FLAKES</dc:title>
	<dc:creator>Sari J, Yesti</dc:creator>
	<dc:creator>ansharullah, ansharullah</dc:creator>
	<dc:creator>Isamu, kobajashi Togo</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The objectives of the study were to determine the formulation effect of corn flour (Zea mays L.) and fish flour (Sardinella fimbriata) on sensory, chemical, serving quantity and% AKG flakes. This study used a Completely Randomized Design (RAL), consisting of 4 types of treatment ie. the formulation of corn flour and fish flour (T0 100%: 0%, T1 95%: 5%, T2 90%: 10%, T3 85%: 15%). Formulation of corn flour and fish flour showed significantly unaffected on organoleptic test of color parameter, very significantly effect on aroma and taste parameter, and significantly effect on texture parameter. The water, ash, protein, fat, fiber, carbohydrate contents and total energy in T0 and T3 samples were 6.54%: 6.70%, 2.90%: 4.49%, 15.75% : 24,11%, 10,78%: 7,72%, 1,66%: 0,93%, 64,03%: 56,96%, 362,175%: 355,205%. The conclusions of this study was flakes formulation of corn flour and fish flour had good enough acceptance and can contribute a high nutrient to meet the nutritional adequacy rate. Keywords: Corn flour, fish flour, flakes. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi tepung jagung (Zea mays L.) dan tepung ikan tembang (Sardinella fimbriata) terhadap penilaian sensoris, kimia serta takaran saji dan % AKG flakes. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 4 jenis perlakuan yaitu formulasi tepung jagung dan tepung ikan tembang (T0 100% : 0%, T1 95% : 5%, T2 90% : 10%, T3 85% : 15%). Formulasi tepung jagung dan tepung ikan tembang menunjukkan hasil yang berpengaruh tidak nyata pada uji organoleptik parameter warna, berpengaruh sangat nyata pada parameter aroma dan rasa, serta berpengaruh nyata pada parameter tekstur. Nilai kadar air, abu, protein, lemak, serat, karbohidrat dan energi total pada sampel T0 dan T3 berturut-turut sebesar 6,54%:6,70.%, 2,90%:4,49%, 15,75%:24,11%, 10,78%:7,72%, 1,66%:0,93%, 64,03%:56,96%, 362,175%:355,205%. Kesimpulan dari penelitian ini adalah flakes formulasi tepung jagung dan tepung ikan tembang memiliki daya terima yang cukup baik serta dapat memberikan kontribusi zat gizi yang tinggi untuk memenuhi angka kecukupan gizi. Kata kunci: Tepung jagung, Tepung ikan tembang, flakes</dc:description>
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	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-08-05</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/4441</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i3.4441</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 3 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/4441/3433</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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