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Jurnal

PENGARUH FORMULASI TEPUNG KOMPOSIT TERHADAP KARAKTERISTIK NILAI GIZI DAN ORGANOLEPTIK BERBAGAI PRODUK OLAHAN PANGAN: STUDI KEPUSTAKAAN

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 6 (2020)

DOI
10.33772/jstp.v4i6.10898
ISSN
2527-6271
Published
2020-02-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This review aimed to examine the effect of various types of local food flour formulations on the characteristics of composite flour on various food products produced. In addition, this review also aimed to determine the nutritional value of composite flour in various food products. The formulation process of various starches was carried out to improve the characteristics of various food products produced. The results of the review indicate that the nutritional value of each product formulation is different and food products produced from various composite flour formulations can meet the Indonesian National Standard (SNI). Keywords: composite flour, nutritional value ABSTRAK Review ini bertujuan untuk melihat pengaruh formulasi berbagai jenis tepung pangan lokal terhadap karakteristik tepung komposit pada berbagai produk pangan yang dihasilkan. Selain itu, review ini juga bertujuan untuk mengetahui nilai gizi tepung komposit pada berbagai produk pangan. Proses formulasi berbagai tepung kompsit dilakukan untuk untuk memperbaiki karakteristik berbagai produk pangan yang dihasilkan. Hasil review menunjukkan bahwa nilai gizi setiap formulasi produk memiliki perbedaan, dan produk pangan yang dihasilkan dari formulasi berbagai tepung komposit dapat memenuhi Standar Nasional Indonesia (SNI). Kata kunci: tepung komposit, nilai gizi

Collaboration network of the authors

40 authors · 122 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
  • Gunadarma University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo21
SRI REJEKIUniversitas Halu Oleo12
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Tamrin TamrinUniversitas Halu Oleo9
Hermanto HermantoUniversitas Halu Oleo9
Andi KhaeruniUniversitas Halu Oleo7
LA KARIMUNAUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown5
Nur AsyikUniversitas Halu Oleo4
Sarinah SarinahAffiliation unknown3
Restu LibrianiAffiliation unknown2
Mariani. LAffiliation unknown2
Iin PratiwiAffiliation unknown2
LIANTO -Affiliation unknown1
Fitrianingsih FitrianingsihGunadarma University1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Kobajashi Togo IsamuAffiliation unknown1
Ni Wayan SugiantariAffiliation unknown1
Taslim TaslimAffiliation unknown1
Nurdin SalamaAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Teguh Setiandika IgiasiAffiliation unknown1
Nikodemus NikoAffiliation unknown1
Jesrin JesrinAffiliation unknown1
Rina RinaAffiliation unknown1
Sarlina SarlinaAffiliation unknown1
Muhammad DilaAffiliation unknown1
Nur Sakinah AdnanAffiliation unknown1
Almin AlminAffiliation unknown1
Wa SarlinaAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1
Imelda Mustika TanakaAffiliation unknown1
Herni HerniAffiliation unknown1
Mirna SariAffiliation unknown1
Siska AhmadAffiliation 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 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH FORMULASI TEPUNG KOMPOSIT TERHADAP KARAKTERISTIK NILAI GIZI DAN ORGANOLEPTIK BERBAGAI PRODUK OLAHAN PANGAN: STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Septiana Makhmud, Dea Ananda</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This review aimed to examine the effect of various types of local food flour formulations on the characteristics of composite flour on various food products produced. In addition, this review also aimed to determine the nutritional value of composite flour in various food products. The formulation process of various starches was carried out to improve the characteristics of various food products produced. The results of the review indicate that the nutritional value of each product formulation is different and food products produced from various composite flour formulations can meet the Indonesian National Standard (SNI). Keywords: composite flour, nutritional value ABSTRAK Review ini bertujuan untuk melihat pengaruh formulasi berbagai jenis tepung pangan lokal terhadap karakteristik tepung komposit pada berbagai produk pangan yang dihasilkan. Selain itu, review ini juga bertujuan untuk mengetahui nilai gizi tepung komposit pada berbagai produk pangan. Proses formulasi berbagai tepung kompsit dilakukan untuk untuk memperbaiki karakteristik berbagai produk pangan yang dihasilkan. Hasil review menunjukkan bahwa nilai gizi setiap formulasi produk memiliki perbedaan, dan produk pangan yang dihasilkan dari formulasi berbagai tepung komposit dapat memenuhi Standar Nasional Indonesia (SNI). Kata kunci: tepung komposit, nilai gizi</dc:description>
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	<dc:date>2020-02-05</dc:date>
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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/10898</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i6.10898</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/10898/7747</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/10898/7748</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/10898/7749</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/10898/7750</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/10898/7751</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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