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PENGARUH PERENDAMAN KALSIUM KARBONAT (CaCO3) DAN NATRIUM METABISULFIT (NaS2O5) TERHADAP KARAKTERISTIK TEPUNG PISANG KEPOK DAN PISANG TANDUK

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 6 (2019)

DOI
10.33772/jstp.v3i6.5388
ISSN
2527-6271
Published
2019-01-15
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The study aimed to analyze the effect of sodium carbonate and sodium metabisulfite on organoleptic characteristics of banana flour as well as observing its nutrient content. This study used a completely randomized design with proportions of Saba banana/plantain (g): immersed materials (%) of 100:0, 100:0.05 NaS2O5, 100:0.10 NaS2O5,100:0.15 NaS2O5, 100:0.3 CaCO3, 100:0.6 CaCO3, and 100:0.9 CaCO3. The observed variables were the organoleptic assessment and the nutritional values. The Saba banana product most preferred by panelists was the K5 treatment (100 g of saba banana: 0.3% CaCO3) with favorite rating scores of color, aroma, and texture reached 4.54 (like), 4.30 (like), and 4.36 (like), respectively. The product had 5.914% moisture content, 1.807% ash, 1.197% fat, and 4.828% protein. Meanwhile, the plantain product most preferred by panelists was the T5 treatment (100 g of plantain: 0.3% CaCO3) with favorite rating scores of color, aroma, and texture reached 4.54 (like), 4.79 (strongly like), and 3.90 (like), respectively. The product had 8.22% moisture content, 1.860% ash, 1.378% fat, and 5.058% protein.Keywords: Saba banana, plantains, organoleptic, and nutritional value ABSTRAK Tujuan penelitian ini untuk mengetahui penggunaan natrium metabisulfit dan natrium karbonat terhadap sifat organoleptik produk tepung pisang serta untuk menentukan kandungan gizi dari produk tepung pisang. Penelitian ini menggunakan Rancangan Acak Kelompok dengan kombinasi proporsi pisang kepok dan bahan perendam (pisang kepok (g): bahan perendam (%)) 100:0; 100: 0,05 NaS2O5; 100: 0,10 NaS2O5; 100: 0,15 NaS2O5; 100: 0,3 CaCO3, 100: 0,6 CaCO3, 100: 0,9 CaCO3. Proporsi pisang tanduk dan bahan perendam (pisang tanduk (g): bahan perendam (%)) 100:0; 100: 0,05 NaS2O5; 100: 0,10 NaS2O5; 100: 0,15 NaS2O5; 100: 0,3 CaCO3; 100: 0,6 CaCO3; 100: 0,9 CaCO3. Variabel yang diamati adalah penilaian organoleptik dan penentuan nilai gizi. Hasil penelitian menunjukkan bahwa penilaian organoleptik produk tepung pisang kepok yang disukai panelis terdapat pada perlakuan K5 (100 gram buah Pisang Kepok segar dan 0,3 % CaCO3) dengan skor penilaian organoleptik warna 4,54% (suka), organoleptik aroma 4,30% (suka) dan organoleptik tekstur 4,36% (suka). Produk tepung pisang kepok yang dihasilkan pada perlakuan K5 mengandung kadar air sebesar 5,914%, kadar abu 1,807%, kadar lemak 1,197% dan kadar protein 4,828%. Sedangkan penilaian organoleptik produk tepung pisang tanduk yang disukai panelis terdapat pada perlakuan T5 (100 gram buah Pisang Tanduk segar dan 0,3 % CaCO3) dengan skor organoleptik warna 4,54% (suka), organoleptik aroma 4,79% (sangat suka) dan organoleptik tekstur 3,90% (suka). Produk tepung pisang tanduk yang dihasilkan pada perlakuan T5 mengandung kadar air sebesar 8,22%, kadar abu 1,860%, kadar lemak 1,378% dan kadar protein 5,058%.Kata kunci: Pisang kepok dan pisang tanduk, tepung pisang, organoleptik dan nilai gizi

Collaboration network of the authors

40 authors · 119 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 Oleo16
RH Fitri FaradillaAffiliation unknown13
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Hermanto HermantoUniversitas Halu Oleo9
LA KARIMUNAUniversitas Halu Oleo9
Abdu Rahman BacoAffiliation unknown8
SRI WAHYUNIAffiliation unknown8
SRI REJEKIUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown4
Tamrin TamrinUniversitas Halu Oleo4
Asnani AsnaniAffiliation unknown3
Mariani. LAffiliation unknown3
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Tamrin -Affiliation unknown1
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Asriani AsrianiUniversitas Halu Oleo1
Dhian HerdhiansyahAffiliation unknown1
Nadila HanceAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation unknown1
Andi HaerulAffiliation unknown1
Febriani SafitriAffiliation unknown1
Rana AulianaAffiliation unknown1
Samsia SamsiaAffiliation unknown1
Nurlin NurlinAffiliation unknown1
Selvi YunitaAffiliation unknown1
Lilis Ratna SariAffiliation unknown1
Elfira HamidsuAffiliation unknown1
Mohamad HaiderAffiliation unknown1
Novani Dwiyanti RustanAffiliation unknown1
Resky KusumawatiAffiliation 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 PERENDAMAN KALSIUM KARBONAT (CaCO3) DAN NATRIUM METABISULFIT (NaS2O5) TERHADAP KARAKTERISTIK TEPUNG PISANG KEPOK DAN PISANG TANDUK</dc:title>
	<dc:creator>Gata, Getwin</dc:creator>
	<dc:creator>ansharullah, ansharullah</dc:creator>
	<dc:creator>sadimantara, muh syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The study aimed to analyze the effect of sodium carbonate and sodium metabisulfite on organoleptic characteristics of banana flour as well as observing its nutrient content. This study used a completely randomized design with proportions of Saba banana/plantain (g) : immersed materials (%) of 100:0, 100:0.05 NaS2O5, 100:0.10 NaS2O5,100:0.15  NaS2O5, 100:0.3 CaCO3, 100:0.6 CaCO3, and 100:0.9 CaCO3. The observed variables were the organoleptic assessment and the nutritional values. The Saba banana product most preferred by panelists was the K5 treatment (100 g of saba banana: 0.3% CaCO3) with favorite rating scores of color, aroma, and texture reached 4.54 (like), 4.30 (like), and 4.36 (like), respectively. The product had 5.914% moisture content, 1.807% ash, 1.197% fat, and 4.828% protein. Meanwhile, the plantain product most preferred by panelists was the T5 treatment (100 g of plantain: 0.3% CaCO3) with favorite rating scores of color, aroma, and texture reached 4.54 (like), 4.79 (strongly like), and 3.90 (like), respectively. The product had 8.22% moisture content, 1.860% ash, 1.378% fat, and 5.058% protein.Keywords: Saba banana, plantains, organoleptic, and  nutritional value ABSTRAK Tujuan penelitian ini untuk mengetahui penggunaan natrium metabisulfit dan natrium karbonat terhadap sifat organoleptik produk tepung pisang serta untuk menentukan kandungan gizi dari produk tepung pisang. Penelitian ini menggunakan Rancangan Acak Kelompok dengan kombinasi proporsi pisang kepok dan bahan perendam (pisang kepok (g) : bahan perendam (%)) 100:0; 100: 0,05 NaS2O5; 100: 0,10 NaS2O5; 100: 0,15 NaS2O5; 100: 0,3 CaCO3, 100: 0,6 CaCO3, 100: 0,9 CaCO3. Proporsi pisang tanduk dan bahan perendam (pisang tanduk (g) : bahan perendam (%)) 100:0; 100: 0,05 NaS2O5; 100: 0,10 NaS2O5; 100: 0,15 NaS2O5; 100: 0,3 CaCO3; 100: 0,6 CaCO3; 100: 0,9 CaCO3. Variabel yang diamati adalah penilaian organoleptik dan penentuan nilai gizi. Hasil penelitian menunjukkan bahwa penilaian organoleptik produk tepung pisang kepok yang disukai panelis terdapat pada perlakuan K5 (100 gram buah Pisang  Kepok segar dan 0,3 % CaCO3) dengan skor penilaian organoleptik warna 4,54% (suka), organoleptik aroma 4,30% (suka) dan organoleptik tekstur 4,36% (suka). Produk tepung pisang kepok yang dihasilkan pada perlakuan K5 mengandung kadar air sebesar 5,914%, kadar abu  1,807%, kadar lemak 1,197% dan kadar protein 4,828%. Sedangkan penilaian organoleptik produk tepung pisang tanduk yang disukai panelis terdapat pada perlakuan T5 (100 gram buah Pisang  Tanduk segar dan 0,3 % CaCO3) dengan skor organoleptik warna 4,54% (suka), organoleptik aroma 4,79% (sangat suka) dan organoleptik tekstur 3,90% (suka). Produk tepung pisang tanduk yang dihasilkan pada perlakuan T5 mengandung kadar air sebesar 8,22%, kadar abu  1,860%, kadar lemak 1,378% dan kadar protein 5,058%.Kata kunci : Pisang kepok dan pisang tanduk, tepung pisang, organoleptik dan  nilai gizi </dc:description>
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	<dc:date>2019-01-15</dc:date>
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	<dc:identifier>10.33772/jstp.v3i6.5388</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 6 (2018): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5388/4014</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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