Melola Discovery

← Melola Discovery

Jurnal

FORMULASI PRODUK MINUMAN KESEHATAN PROBIOTIK BERBASIS KACANG MERAH (Phaseolus Vulgaris L.) DAN SARI JAGUNG (Zea mays L.)

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 5 (2018)

DOI
10.33772/jstp.v3i5.5222
ISSN
2527-6271
Published
2018-12-23
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of addition red bean extract and corn extract to the organoleptic characteristics of probiotic drinks. Data analysis was performed by analysis of variance (ANOVA) method with Duncan's Multiple Range Test (DMRT) test at the 95% confidence level (α = 0.05). The results of the research of selected beverage products based on organoleptic tests were treatment (M1) with a score of preference of color, aroma and taste were 2.80 (like), 3.07 (like) and 3.30 (like). The chosen treatment of sample M1 had a proximate value consisting of water, ash content, protein content, fat content and carbohydrate contents ie. 86.50%, 0.40%, 4.70%, 2.60% and 5.29 %, respectively. M1 drink product sample (red bean extract of 20%: corn juice of 50%: yogurt of 30%) can be accepted (preferred) by panelists. Keywords:Health drink, corn extract, yogurt. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari kacang merah dan sari jagung terhadap karakteristik organoleptik minuman probiotik. Analisis data dilakukan dengan metode analisis of variance (ANOVA) dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian produk minuman terpilih berdasarkan uji organoleptik adalah perlakuan (M1) dengan skor penilaian kesukaan terhadap warna, aroma dan rasa sebesar 2,80 (suka), 3,07 (suka) dan 3,30 (suka). Perlakuan terpilih sampel M1 memiliki nilai proksimat yang terdiri dari air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat berturut-turut sebesar 86,50%, 0,40%, 4,70%, 2,60% dan 5,29%. Produk minuman sampel M1 (20% sari kacang merah: 50% sari jagung: 30% yoghurt), dapat diterima (disukai) oleh panelis. Kata kunci: Minuman sehat, sari jagung, yoghurt. PENDAHULUA

Collaboration network of the authors

40 authors · 132 co-authorship links · 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
  • Padjadjaran University
  • 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
RH Fitri FaradillaAffiliation unknown13
Muhammad Syukri SadimantaraUniversitas Halu Oleo12
Hermanto HermantoUniversitas Halu Oleo12
LA KARIMUNAUniversitas Halu Oleo11
SRI WAHYUNIAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo8
Tamrin TamrinUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown6
Asnani AsnaniAffiliation unknown3
Mariani. LAffiliation unknown3
La RiandaAffiliation unknown2
Andi WidyantiAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Kadir KadirAffiliation unknown2
Irmawati IrmawatiAffiliation unknown2
Budi AyuningsihPadjadjaran University1
Iman HernamanPadjadjaran University1
Tidi DhalikaPadjadjaran University1
Destu Putra RosmawanAffiliation unknown1
Dedi RahmatPadjadjaran University1
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Sakir SakirAffiliation unknown1
Sawalludin SawalludinAffiliation unknown1
SARAWA -Affiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Muhammad DilaAffiliation unknown1
Andi HaerulAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Satria SatriaAffiliation unknown1
Muhamad HasjalAffiliation 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) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">FORMULASI PRODUK MINUMAN KESEHATAN PROBIOTIK BERBASIS KACANG MERAH (Phaseolus Vulgaris L.) DAN SARI JAGUNG (Zea mays L.)</dc:title>
	<dc:creator>Siswanto, Siswanto</dc:creator>
	<dc:creator>ansharullah, ansharullah</dc:creator>
	<dc:creator>Baco, Abdu Rahman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of addition red bean extract and corn extract to the organoleptic characteristics of probiotic drinks. Data analysis was performed by analysis of variance (ANOVA) method with Duncan's Multiple Range Test (DMRT) test at the 95% confidence level (α = 0.05). The results of the research of selected beverage products based on organoleptic tests were treatment (M1) with a score of preference of color, aroma and taste were 2.80 (like), 3.07 (like) and 3.30 (like). The chosen treatment of sample M1 had a proximate value consisting of water, ash content, protein content, fat content and carbohydrate contents ie. 86.50%, 0.40%, 4.70%, 2.60% and 5.29 %, respectively. M1 drink product sample (red bean extract of 20%: corn juice of 50%: yogurt of 30%) can be accepted (preferred) by panelists. Keywords:Health drink, corn extract, yogurt. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari kacang merah dan sari jagung terhadap karakteristik organoleptik minuman probiotik. Analisis data dilakukan dengan metode analisis of variance (ANOVA) dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian produk minuman terpilih berdasarkan uji organoleptik adalah perlakuan (M1) dengan skor penilaian kesukaan terhadap warna, aroma dan rasa sebesar 2,80 (suka), 3,07 (suka) dan 3,30 (suka). Perlakuan terpilih sampel M1 memiliki nilai proksimat yang terdiri dari air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat berturut-turut sebesar 86,50%, 0,40%, 4,70%, 2,60% dan 5,29%. Produk minuman sampel M1 (20% sari kacang merah : 50% sari jagung : 30% yoghurt), dapat diterima (disukai) oleh panelis. Kata kunci: Minuman sehat, sari jagung, yoghurt. PENDAHULUA</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>2018-12-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<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/5222</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i5.5222</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5222/3881</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>