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PENGARUH KONSENTRASI RAGI TAPE DAN LAMA FERMENTASI TALAS (Colocasia esculenta) TERHADAP KUALITAS PRODUK COOKIES NASTAR

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 3 (2021)

DOI
10.33772/jstp.v6i3.18915
ISSN
2527-6271
Published
2021-06-23
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis study aimed to determine the effect of tape yeast fermentation on taro tubers on the physical properties of flour and the hedonic organoleptic assessment of nastar cookies and the nutritional content of nastar cookies. This study used a factorial Completely Randomized Design (CRD) which consisted of two factors, namely yeast concentration and fermentation time. The yeast concentration (R) consisted of three levels, namely 0% tape yeast (R1), 3% tape yeast (R2), and 5% tape yeast (R3) while the fermentation time (F) consisted of three levels, namely 12 hours (F1), 24 hours (F2), and 36 hours (F3). The observational variables in this study consisted of organoleptic tests with hedonic scales and nutritional content analysis. The best treatment based on the organoleptic test of nastar cookies was the R2F2 sample with scores of color, aroma, taste, texture, and overall reached 4.52 (very like), 4.51 (very like), 4.51 (very like), 4.58 (very like), and 4.48 (like), respectively. The nutritional value of selected nastar cookie products R1F2 had 4.71% water, 1.13% ash, 5.55% fat, 5.88% protein, and 82.73% carbohydrate. Meanwhile, the R2F2 sample had 4.78% water, 1.13% ash, 7.97% fat, 7.02% protein, and 79.1% carbohydrate. The protein and fat contents of this cookie product did not meet the national standard, while the content of other ingredients met the national standard.Keywords: Nastar Cookies, Fermentation, Yeast Tape and Taro Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh fermentasi ragi tape pada umbi talas terhadap sifat fisik tepung dan penilaian organoleptik hedonik cookies nastar serta kandungan gizi cookies nastar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu faktor pertama konsentrasi ragi dan faktor kedua lama fermentasi, faktor pertama yaitu konsentrasi ragi (R) yang terdiri atas tiga taraf yaitu 0 % ragi tape (R1), 3 % ragi tape (R2) dan 5 % ragi tape (R3). Faktor kedua yaitu lama fermentasi (F) yang terdiri atas tiga taraf yaitu selama 12 jam (F1), 24 jam (F2), dan selama 36 jam (F3).Variabel pengamatan pada penelitian ini terdiri dari uji organoleptik dengan skala hedonik dan analisis kandungan gizi. Perlakuan terbaik berdasarkan uji organoleptik cookies nastar yaitu R2F2 dengan skor penilaian kesukaan terhadap warna sebesar 4,52 (sangat suka), aroma 4,51 (sangat suka), rasa 4,51 (sangat suka), tekstur 4,58 (sangat suka) dan over all 4,48 (suka). Nilai gizi produk cookies nastar terpilih R1F2 dan R2F2 yang meliputi kadar air (4,71 %) dan (4,78 %), kadar abu (1,13 %) dan (1,13 %), kadar lemak (5,55 %) dan (7,97 %), kadar protein (5,88 %) dan (7,02 %) dan kadar karbohidrat (82,73 %) dan (79,1 %). Kadar protein dan lemak produk cookies ini belum memenuhi standar SNI, sedangkan kandungan bahan lainnya telah memenuhi standar SNI.Kata Kunci: Cookies Nastar, Fermentasi, Ragi Tape dan Tepung Talas.

Collaboration network of the authors

40 authors · 120 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
Nurul HidayatiAffiliation unknown1
Rudi TriyonoAffiliation unknown1
Rindi Anti Nur FadhilahAffiliation unknown1
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

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">PENGARUH KONSENTRASI RAGI TAPE DAN LAMA FERMENTASI TALAS (Colocasia esculenta) TERHADAP KUALITAS PRODUK COOKIES NASTAR</dc:title>
	<dc:creator>Maryati, Miya</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis study aimed to determine the effect of tape yeast fermentation on taro tubers on the physical properties of flour and the hedonic organoleptic assessment of nastar cookies and the nutritional content of nastar cookies. This study used a factorial Completely Randomized Design (CRD) which consisted of two factors, namely yeast concentration and fermentation time. The yeast concentration (R) consisted of three levels, namely 0% tape yeast (R1), 3% tape yeast (R2), and 5% tape yeast (R3) while the fermentation time (F) consisted of three levels, namely 12 hours (F1), 24 hours (F2), and 36 hours (F3). The observational variables in this study consisted of organoleptic tests with hedonic scales and nutritional content analysis. The best treatment based on the organoleptic test of nastar cookies was the R2F2 sample with scores of color, aroma, taste, texture, and overall reached 4.52 (very like), 4.51 (very like), 4.51 (very like), 4.58 (very like), and 4.48 (like), respectively. The nutritional value of selected nastar cookie products R1F2 had 4.71% water, 1.13% ash, 5.55% fat, 5.88% protein, and 82.73% carbohydrate. Meanwhile, the R2F2 sample had 4.78% water, 1.13% ash, 7.97% fat, 7.02% protein, and 79.1% carbohydrate. The protein and fat contents of this cookie product did not meet the national standard, while the content of other ingredients met the national standard.Keywords: Nastar Cookies, Fermentation, Yeast Tape and Taro Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh fermentasi ragi tape pada umbi talas terhadap sifat fisik tepung dan penilaian organoleptik hedonik cookies nastar serta kandungan gizi cookies nastar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu faktor pertama konsentrasi ragi dan faktor kedua lama fermentasi, faktor pertama yaitu konsentrasi ragi (R) yang terdiri atas tiga taraf yaitu 0 % ragi tape (R1), 3 % ragi tape (R2) dan 5 % ragi tape (R3). Faktor kedua yaitu lama fermentasi (F) yang terdiri atas tiga taraf yaitu selama 12 jam (F1), 24 jam (F2), dan selama 36 jam (F3).Variabel pengamatan pada penelitian ini terdiri dari uji organoleptik dengan skala hedonik dan analisis kandungan gizi. Perlakuan terbaik berdasarkan uji organoleptik cookies nastar yaitu R2F2 dengan skor penilaian kesukaan terhadap warna sebesar 4,52 (sangat suka), aroma 4,51 (sangat suka), rasa 4,51 (sangat suka), tekstur 4,58 (sangat suka) dan over all 4,48 (suka). Nilai gizi produk cookies nastar terpilih R1F2 dan R2F2 yang meliputi kadar air (4,71 %) dan (4,78 %), kadar abu (1,13 %) dan (1,13 %), kadar lemak (5,55 %) dan (7,97 %), kadar protein (5,88 %) dan (7,02 %) dan kadar karbohidrat (82,73 %) dan (79,1 %). Kadar protein dan lemak produk cookies ini belum memenuhi standar SNI, sedangkan kandungan bahan lainnya telah memenuhi standar SNI.Kata Kunci : Cookies Nastar, Fermentasi, Ragi Tape dan Tepung Talas.</dc:description>
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	<dc:date>2021-06-23</dc:date>
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	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
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	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/18915/12105</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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