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PENGARUH PENAMBAHAN SARI BAYAM MERAH (Alternanthera amoena Voss) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS BERBASIS TEPUNG SAGU (Metroxylon sp)

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 6 (2020)

DOI
10.33772/jstp.v5i6.15716
ISSN
2527-6271
Published
2020-12-29
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis study aimed to determine the effect of red spinach processing on organoleptic assessment, nutritional value, and antioxidant activity. This study used a completely randomized design (CRD) consisting of 4 treatments with variations in the addition of red spinach and sago flour. The results showed that the processing of red spinach had a very significant effect on the organoleptic aroma and had a significant effect on the organoleptic taste in samples W1 and W4. rather like) and 3.39 (rather like). The water, ash, fat, protein, carbohydrate and IC50 content of brownies samples were 24.30%, 0.90%, 32.89%, 10.56%, 33.88% and 552.30 ppm, respectively. Sago starch-based red spinach brownies products have not met with SNI standards for fat and protein content of brownie products.Keywords: Brownies, red spinach, sago flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh pengolahan bayam merah terhadap penilaian organoleptik, nilai gizi, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu terdiri dari 4 perlakuan dengan variasi penambahan bayam merah dan tepung sagu. Hasil penelitian menunjukkan bahwa perlakuan pengolahan bayam merah berpengaruh sangat nyata terhadap organoleptik aroma dan berpengaruh nyata terhadap organoleptik rasa pada sampel W1 dan W4 diperoleh nilai untuk aroma, rasa, warna dan tekstur berturut-turut 4.13 (suka), 3.93 (suka), 3.48 (agak suka) dan 3.39 (agak suka). Kadar air, abu, lemak, protein, karbohidrat dan IC50 sampel brownies berturut-turut sebesar 24.30%, 0.90%, 32.89%, 10.56%, 33.88% dan 552.30 ppm. Produk brownies bayam merah berbasis tepung sagu belum memenuhi standar SNI untuk kadar lemak dan protein produk brownies.Kata kunci: Brownies, bayam merah, tepung sagu

Collaboration network of the authors

40 authors · 152 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
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo18
Muhammad Syukri SadimantaraUniversitas Halu Oleo17
RH Fitri FaradillaAffiliation unknown16
Hermanto HermantoUniversitas Halu Oleo14
SRI WAHYUNIAffiliation unknown12
Abdu Rahman BacoAffiliation unknown10
SRI REJEKIUniversitas Halu Oleo9
Tamrin TamrinUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown4
Mariani. LAffiliation unknown4
MIRZA ARSIATY ARSYADUniversitas Halu Oleo3
Abdul MadikiUniversitas Halu Oleo3
Nini Mila RahniUniversitas Halu Oleo3
Asnani AsnaniAffiliation unknown3
Tresjia Corina RakianUniversitas Halu Oleo2
Sarawa SarawaUniversitas Halu Oleo2
Rachmawati HasidUniversitas Halu Oleo2
Muhammad SyukriUniversitas Syiah Kuala2
Sakir SakirAffiliation unknown2
Dhian HerdhiansyahAffiliation unknown2
IMRAN SUBAIRUniversitas Halu Oleo2
Diah Islamyati HarsyamAffiliation unknown2
Kadir KadirAffiliation unknown2
Asranudin AsranudinAffiliation unknown2
Kobajashi Togo IsamuAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
LA KONTUUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
MUHIDIN MUHIDINUniversitas Halu Oleo1
Afiati BahrawiAffiliation unknown1
Andi BahrunUniversitas Halu Oleo1
Arham ArhamAffiliation unknown1
Gusnawaty H.S. Gusnawaty H.S.Affiliation unknown1
Sumarlin SumarlinUniversitas Halu Oleo1
Hasbullah SyafAffiliation unknown1
Riska HerlinaAffiliation unknown1
Harjoni KilowasidAffiliation 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 SARI BAYAM MERAH (Alternanthera amoena Voss) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS BERBASIS TEPUNG SAGU (Metroxylon sp)</dc:title>
	<dc:creator>Widyanti, Andi</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis study aimed to determine the effect of red spinach processing on organoleptic assessment, nutritional value, and antioxidant activity. This study used a completely randomized design (CRD) consisting of 4 treatments with variations in the addition of red spinach and sago flour. The results showed that the processing of red spinach had a very significant effect on the organoleptic aroma and had a significant effect on the organoleptic taste in samples W1 and W4. rather like) and 3.39 (rather like). The water, ash, fat, protein, carbohydrate and IC50 content of brownies samples were 24.30%, 0.90%, 32.89%, 10.56%, 33.88% and 552.30 ppm, respectively. Sago starch-based red spinach brownies products have not met with SNI standards for fat and protein content of brownie products.Keywords : Brownies, red spinach, sago flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh pengolahan bayam merah terhadap penilaian organoleptik, nilai gizi, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu terdiri dari 4 perlakuan dengan variasi penambahan bayam merah dan tepung sagu. Hasil penelitian menunjukkan bahwa perlakuan pengolahan bayam merah berpengaruh sangat nyata terhadap organoleptik aroma dan berpengaruh nyata terhadap organoleptik rasa pada sampel W1 dan W4 diperoleh nilai untuk aroma, rasa, warna dan tekstur berturut-turut 4.13 (suka), 3.93 (suka), 3.48 (agak suka) dan 3.39 (agak suka). Kadar air, abu, lemak, protein, karbohidrat dan IC50 sampel brownies berturut-turut sebesar 24.30%, 0.90%, 32.89%, 10.56%, 33.88% dan 552.30 ppm. Produk brownies bayam merah berbasis tepung sagu belum memenuhi standar SNI untuk kadar lemak dan protein produk brownies.Kata kunci: Brownies, bayam merah, tepung sagu</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>2020-12-29</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/15716</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i6.15716</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15716/10602</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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