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PENILAIAN ORGANOLEPTIK DAN KARAKTERISTIK FISIK COOKIES TEPUNG UBI KANO (Dioscorea rotundata) FERMENTASI BAKTERI ASAM LAKTAT ISOLAT SBM.4A

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 2 (2021)

DOI
10.33772/jstp.v6i2.17771
ISSN
2527-6271
Published
2021-04-20
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTOne effort to reduce dependence on wheat flour is by utilizing local food in several regions in Indonesia, one of which is Wakatobi, Southeast Sulawesi. Kano can be processed to make cookies because it has a high potential as a carbohydrate source. However, several physicochemical properties must be improved to produce the flour with better characteristics. One way that can be done to modify starch is by fermentation using LAB. This study aimed to analyze the effect of LAB fermentation on the organoleptic assessment and physical characteristics of cookies. The result of the research on the organoleptic test of fermented kano potato flour cookies was 3.20 (slightly like) and unfermented kano sweet potato flour cookies was 4.20 (like).Keywords: Kano’s flour, Modification, CookiesABSTRAKSalah satu upaya untuk mengurangi ketergantungan tepung terigu yaitu dengan memanfaatkan pangan lokal pada beberapa daerah di Indonesia, salah satunya di Wakatobi Sulawesi Tenggara.Ubi kano dapat diolah dalam pembuatan cookies, karena berpotensi sebagai sumber karbohidrat yang cukup tinggi. Namun, ada beberapa sifat fisikokimia yang harus diperbaiki agar dapat memperbaiki karakteristik tepung yang dihasilkan. Salah satu cara yang dapat dilakukan untuk modifikasi pati adalah dengan fermentasi menggunakan BAL. Penelitian ini bertujuan untuk menganalisis pengaruh fermentasi BAL pada penilaian organoleptik dan karakteristik fisik cookies. Hasil penelitian uji organoleptik cookies tepung ubi kano fermentasi secara overall 3,20 (agak suka) dan cookies tepung ubi kano tanpa fermentasi 4,20 (suka).Kata kunci: Tepung ubi kano, Modifikasi, Cookies

Collaboration network of the authors

40 authors · 108 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
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
SRI REJEKIUniversitas Halu Oleo11
RH Fitri FaradillaAffiliation unknown10
Ansharullah AnsharullahUniversitas Halu Oleo8
Andi KhaeruniUniversitas Halu Oleo7
Hermanto HermantoUniversitas Halu Oleo6
Asnani AsnaniAffiliation unknown5
LA KARIMUNAUniversitas Halu Oleo4
Tamrin TamrinUniversitas Halu Oleo3
Nur AsyikUniversitas Halu Oleo2
Sarinah SarinahAffiliation unknown2
Andi DahlanAffiliation unknown2
Sarni MarwantiAffiliation unknown1
LIANTO -Affiliation unknown1
Fitrianingsih FitrianingsihGunadarma University1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Taslim TaslimAffiliation unknown1
Nurdin SalamaAffiliation unknown1
Teguh Setiandika IgiasiAffiliation unknown1
Nikodemus NikoAffiliation unknown1
Jesrin JesrinAffiliation unknown1
Sarlina SarlinaAffiliation unknown1
Nur Sakinah AdnanAffiliation unknown1
Almin AlminAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1
Iin PratiwiAffiliation unknown1
Imelda Mustika TanakaAffiliation unknown1
Herni HerniAffiliation unknown1
Mirna SariAffiliation unknown1
Siska AhmadAffiliation unknown1
Thamrin AzisAffiliation unknown1
Holilah HolilahAffiliation unknown1
Dian Puspita DewiAffiliation unknown1
Citra JuwitaAffiliation unknown1
Marni RahayuAffiliation 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">PENILAIAN ORGANOLEPTIK DAN KARAKTERISTIK FISIK COOKIES TEPUNG UBI KANO (Dioscorea rotundata) FERMENTASI BAKTERI ASAM LAKTAT ISOLAT SBM.4A</dc:title>
	<dc:creator>Zikirah, Sitti</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Susilowati, Prima Endang</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTOne effort to reduce dependence on wheat flour is by utilizing local food in several regions in Indonesia, one of which is Wakatobi, Southeast Sulawesi. Kano can be processed to make cookies because it has a high potential as a carbohydrate source. However, several physicochemical properties must be improved to produce the flour with better characteristics. One way that can be done to modify starch is by fermentation using LAB. This study aimed to analyze the effect of LAB fermentation on the organoleptic assessment and physical characteristics of cookies. The result of the research on the organoleptic test of fermented kano potato flour cookies was 3.20 (slightly like) and unfermented kano sweet potato flour cookies was 4.20 (like).Keywords: Kano’s flour, Modification, CookiesABSTRAKSalah satu upaya untuk mengurangi ketergantungan tepung terigu yaitu dengan memanfaatkan pangan lokal pada beberapa daerah di Indonesia, salah satunya di Wakatobi Sulawesi Tenggara.Ubi kano dapat diolah dalam pembuatan cookies, karena berpotensi sebagai sumber karbohidrat yang cukup tinggi. Namun, ada beberapa sifat fisikokimia yang harus diperbaiki agar dapat memperbaiki karakteristik tepung yang dihasilkan. Salah satu cara yang dapat dilakukan untuk modifikasi pati adalah dengan fermentasi menggunakan BAL. Penelitian ini bertujuan untuk menganalisis pengaruh fermentasi BAL pada penilaian organoleptik dan karakteristik fisik cookies. Hasil penelitian uji organoleptik cookies tepung ubi kano fermentasi secara overall 3,20 (agak suka) dan cookies tepung ubi kano tanpa fermentasi 4,20 (suka).Kata kunci : Tepung ubi kano, Modifikasi, Cookies</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>2021-04-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/17771</dc:identifier>
	<dc:identifier>10.33772/jstp.v6i2.17771</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/17771/11680</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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