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KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKES BERBAHAN DASAR TEPUNG SUKUN (Artocarpus communis) DAN KENARI (Canarium indicum L.)

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 4 (2020)

DOI
10.33772/jstp.v5i4.14531
ISSN
2527-6271
Published
2020-10-08
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe purpose of this study was to determine the appropriate formulation in making breadfruit and canarium nut flakes. This study was designed using a single factor randomized design (CRD), namely breadfruit and canarium nut flour formulations with three treatments (80%:20%, 70%:30%, and 60%:40%) in two replications. The results show that the treatment of 60% breadfruit flour and 40% canarium nut was found to be the right formulation with the highest level of sensory acceptance, with the scores of color, crispness, and taste reached 3 (like), 2.93 (close to crispy), and 3.26 (like), respectively. The chemical properties of water, ash, protein, fat, carbohydrate, and fiber contents reached 1.32%, 3.58%, 6.90%, 17.62%, 69.36%, and 26.27%, respectively. Meanwhile, the respective physical properties of crispy resistance and the water absorption capacity reached 5.50 minutes and 159.37%. Based on national standards of cereal quality, the breadfruit and canarium nut flakes met the quality standards for water, protein, fat, and carbohydrate contents.Keywords: flakes, breadfruit, flour, canariumABSTRAKTujuan Penelitian ini untuk menentukan formulasi yang tepat dalam pembuatan flakes sukun dan kenari. Penelitian ini di desain menggunakan Rancangan Acak (RAL) faktor tunggal yaitu formulasi tepung sukun dan kenari dengan 3 perlakuan (80%:20%, 70%:30%, 60%:40%) dan 2 kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan 60% tepung sukun dan 40% kenari merupakan formulasi yang tepat dengan tingkat penerimaan organoleptik tertinggi yaitu warna 3 (suka), kerenyahan 2,93 (mendekati renyah), dan rasa 3,26 (suka), serta sifat kimia dan fisik yaitu kadar air 1,32%, kadar abu 3,58%, kadar protein 6,90%, kadar lemak 17,62%, kadar karbohidrat 69,36%, kadar serat 26,27%, ketahanan renyah 5,50 menit dan daya serap airnya 159,37%. Berdasarkan standar SNI sereal, flakes sukun dan kenari sudah memenuhi standar mutu untuk kadar air, protein, lemak, dan karbohidrat.Kata kunci: flakes, sukun, tepung, kenari

Collaboration network of the authors

16 authors · 29 co-authorship links

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Co-authorOrganisationJoint articles
Sophia G. SipahelutAffiliation unknown2
John PattyAffiliation unknown2
Genoveva KabrahubunAffiliation unknown2
Gelora Helena AugustynAffiliation unknown2
Vita N. LawalataAffiliation unknown1
Riana A TalakuaAffiliation unknown1
Syane PalijamaAffiliation unknown1
Teodora EmrayAffiliation unknown1
La EgaAffiliation unknown1
Fitri Ramadanti ButonAffiliation unknown1
Febby J. PolnayaAffiliation unknown1
Vita LawalataAffiliation unknown1
Priscillia PicaulyAffiliation 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">KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKES BERBAHAN DASAR TEPUNG SUKUN (Artocarpus communis) DAN KENARI (Canarium indicum L.)</dc:title>
	<dc:creator>Tetelepta, Gilian</dc:creator>
	<dc:creator>Oppie, Gleny Merlin</dc:creator>
	<dc:creator>Lawalata, Vita Novalina</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe purpose of this study was to determine the appropriate formulation in making breadfruit and canarium nut flakes. This study was designed using a single factor randomized design (CRD), namely breadfruit and canarium nut flour formulations with three treatments (80%:20%, 70%:30%, and 60%:40%) in two replications. The results show that the treatment of 60% breadfruit flour and 40% canarium nut was found to be the right formulation with the highest level of sensory acceptance, with the scores of color, crispness, and taste reached 3 (like), 2.93 (close to crispy), and 3.26 (like), respectively. The chemical properties of water, ash, protein, fat, carbohydrate, and fiber contents reached 1.32%, 3.58%, 6.90%, 17.62%, 69.36%, and 26.27%, respectively. Meanwhile, the respective physical properties of crispy resistance and the water absorption capacity reached 5.50 minutes and 159.37%. Based on national standards of cereal quality, the breadfruit and canarium nut flakes met the quality standards for water, protein, fat, and carbohydrate contents.Keywords: flakes, breadfruit, flour, canariumABSTRAKTujuan Penelitian ini untuk menentukan formulasi yang tepat dalam pembuatan flakes sukun dan kenari. Penelitian ini di desain menggunakan Rancangan Acak (RAL) faktor tunggal yaitu formulasi tepung sukun dan kenari dengan 3 perlakuan (80%:20%, 70%:30%, 60%:40%) dan 2 kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan 60% tepung sukun dan 40% kenari merupakan formulasi yang tepat dengan tingkat penerimaan organoleptik tertinggi yaitu warna 3 (suka), kerenyahan 2,93 (mendekati renyah), dan rasa 3,26 (suka), serta sifat kimia dan fisik yaitu kadar air 1,32%, kadar abu 3,58%, kadar protein 6,90%, kadar lemak 17,62%, kadar karbohidrat 69,36%, kadar serat 26,27%, ketahanan renyah 5,50 menit dan daya serap airnya 159,37%. Berdasarkan standar SNI sereal, flakes sukun dan kenari sudah memenuhi standar mutu untuk kadar air, protein, lemak, dan karbohidrat.Kata kunci: flakes, sukun, tepung, kenari</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>2020-10-08</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>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/14531</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i4.14531</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/14531/10060</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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