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PENGEMBANGAN SUSU NABATI DARI FILTRAT BIJI LABU KUNING (Cucurbita moschata) DAN FILTRAT UBI JALAR (Impomoea batatas L.)

Jurnal Sains dan Teknologi Pangan · Vol. 2 No. 4 (2018)

DOI
10.33772/jstp.v2i4.3556
ISSN
2527-6271
Published
2018-02-18
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the addition of yellow squash seed and sweet potato filtrates as vegetable milk. This studyused a Factorial Randomized Complete Design (RCD) with the addition of yellow squash seed and sweet potato filtrates ie. 100%: 0%, 90%: 10%, 85%: 15%, 80%: 20%, 75% and 25%, respectively. The results showed that the addition of 90%yellow squash seed filtrate and 10% sweet potato filtrate was the most preferred treatment by panelists with the score of4.05 (like), aroma rating of 3.78 (like) and taste rating of 3.65 (like). The addition of sweet potato filtrate had a verysignificant effect on the organoleptic characteristics of the viscosity, aroma and taste of milk, but had no significant effect onthe color. The nutrition of vegetable milk of selected samples (90%: 10%) had higher contents of protein, fat content,viscosity than control sample (100%: 0%). Keywords: Vegetable milk, sweet potato, yellow squash seed. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi filtrat biji labu kuning dan filtrat ubi jalar sebagai susu nabati.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) factorial dengan penambahan filtrat biji labu kuning dan filtratubi jalar berturut-turut yaitu 100%: 0%, 90%: 10%, 85%: 15%, 80%: 20%, 75%: 25%. Hasil penelitian menunjukkanbahwa penambahan filtrat biji labu kuning 90% dan filtrat ubi jalar 10% merupakan perlakuan yang paling disukai panelisdengan skor penilaian kesukaan terhadap kekentalan sebesar 4.05 (suka), aroma sebesar 3.78 (suka) dan rasa sebesar3,65 (suka). Penambahan filtrat ubi jalar berpengaruh sangat nyata terhadap karakteristik organoleptik kekentalan, aromadan rasa, tetapi tidak berpengaruh nyata terhadap warna. Kandungan gizi susu nabati terpilih (90%:10%) memiliki kadarprotein, lemak dan viskositas yang lebih tinggi dibandingkan dengan kontrol (100%:0%). Kata Kunci: Susu nabati, Ubi jalar, Biji labu kuning.

Collaboration network of the authors

40 authors · 138 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
Hermanto HermantoUniversitas Halu Oleo17
Nur AsyikUniversitas Halu Oleo14
Kobajashi Togo IsamuAffiliation unknown8
Ansharullah AnsharullahUniversitas Halu Oleo8
RH Fitri FaradillaAffiliation unknown6
SRI REJEKIUniversitas Halu Oleo6
Abdu Rahman BacoAffiliation unknown5
Ryan HidayatAffiliation unknown4
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
SRI WAHYUNIAffiliation unknown3
LA KARIMUNAUniversitas Halu Oleo3
Muhammad Syukri SadimantaraUniversitas Halu Oleo3
Mariani. LAffiliation unknown2
Maharani MaharaniAffiliation unknown2
La RiandaAffiliation unknown2
Wahyunus WahyunusAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Irmayanti IrmayantiUniversitas Halu Oleo1
Yulis AdriantiAffiliation unknown1
Nur HutrianiAffiliation unknown1
Restu LibrianiAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Wd Wd Sitti Aisyah Nurul FahlaniAffiliation unknown1
Jumadin JumadinAffiliation unknown1
Irna FropitasariAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Saleh RahmatAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Satria SatriaAffiliation unknown1
Asnani AsnaniAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1
Amy Pratiwi AgungAffiliation 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">PENGEMBANGAN SUSU NABATI DARI FILTRAT BIJI LABU KUNING (Cucurbita moschata) DAN FILTRAT UBI JALAR (Impomoea batatas L.)</dc:title>
	<dc:creator>Nurhasim, Agus</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>Wahab, Djukrana</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT  This study aimed to determine the addition of yellow squash seed and sweet potato filtrates as vegetable milk. This studyused a Factorial Randomized Complete Design (RCD) with the addition of yellow squash seed and sweet potato filtrates ie. 100% : 0%, 90% : 10%, 85% : 15%, 80% : 20%, 75% and 25%, respectively. The results showed that the addition  of 90%yellow squash seed filtrate and 10% sweet potato filtrate was the most preferred treatment by panelists with the score of4.05 (like), aroma rating of 3.78 (like) and  taste rating of 3.65 (like). The addition of sweet potato filtrate had a verysignificant effect on the organoleptic characteristics of the viscosity, aroma and taste of milk, but had no significant effect onthe color. The nutrition of vegetable milk of selected samples (90%: 10%) had higher contents of protein, fat content,viscosity than control sample (100%: 0%).   Keywords: Vegetable milk, sweet potato, yellow squash seed. ABSTRAK  Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi filtrat biji labu kuning dan filtrat ubi jalar sebagai susu nabati.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) factorial dengan penambahan filtrat biji labu kuning dan  filtratubi jalar berturut-turut yaitu 100% : 0%, 90% : 10%, 85% : 15%, 80% : 20%, 75% : 25%. Hasil penelitian menunjukkanbahwa penambahan  filtrat biji labu kuning 90% dan filtrat ubi jalar 10% merupakan perlakuan yang paling disukai panelisdengan skor penilaian kesukaan terhadap kekentalan sebesar 4.05 (suka), aroma sebesar 3.78 (suka) dan rasa sebesar3,65 (suka). Penambahan filtrat ubi jalar berpengaruh sangat nyata terhadap karakteristik organoleptik kekentalan, aromadan rasa, tetapi tidak berpengaruh nyata terhadap warna. Kandungan gizi susu nabati terpilih (90%:10%) memiliki kadarprotein, lemak dan viskositas yang lebih tinggi dibandingkan dengan kontrol (100%:0%). Kata Kunci: Susu nabati, Ubi jalar, Biji labu kuning. </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>2018-02-18</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:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3556</dc:identifier>
	<dc:identifier>10.33772/jstp.v2i4.3556</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 2, No 4 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v2i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3556/2695</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3556/2696</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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