Melola Discovery

← Melola Discovery

Jurnal

PENGARUH LAMA PERENDAMAN TEPUNG SAGU (Metroxylon Robbt) DENGAN SARI BENGKOANG (Pachyrrhizuserosus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK TEPUNG SAGU PENGARUH LAMA PERENDAMAN TEPUNG SAGU (Metroxylon Robbt) DENGAN SARI BENGKOANG (Pachyrrhizuserosus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK TEPUNG SAGU PENGARUH LAMA PERENDAMAN TEPUNG SAGU (Metroxylon Robbt) DENGAN SARI BENGKOANG (Pachyrrhizuserosus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK TEPUNG SAGU

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 6 (2019)

DOI
10.33772/jstp.v3i6.5400
ISSN
2527-6271
Published
2019-01-15
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe purpose of this study was to determine the effect of immersion time of yam juice on physical, chemicaland organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion ofsago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juiceof bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased withincreasing immersion time but carbohydrate content increased and met SNI standards.Keywords:sago, yam, juiceABSTRAKTujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristikfisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahankosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur danwarna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampelyang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung saguberturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadarabu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendamannamun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.Kata kunci: sagu, bengkoang, sariABSTRACTThe purpose of this study was to determine the effect of immersion time of yam juice on physical, chemicaland organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion ofsago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juiceof bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased withincreasing immersion time but carbohydrate content increased and met SNI standards.Keywords:sago, yam, juiceABSTRAKTujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristikfisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahankosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur danwarna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampelyang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung saguberturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadarabu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendamannamun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.Kata kunci: sagu, bengkoang, sariABSTRACTThe purpose of this study was to determine the effect of immersion time of yam juice on physical, chemicaland organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion ofsago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juiceof bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased withincreasing immersion time but carbohydrate content increased and met SNI standards.Keywords:sago, yam, juiceABSTRAKTujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristikfisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahankosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur danwarna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampelyang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung saguberturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadarabu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendamannamun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.Kata kunci: sagu, bengkoang, sari

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
  • 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 Oleo28
Hermanto HermantoUniversitas Halu Oleo24
RH Fitri FaradillaAffiliation unknown19
Muhammad Syukri SadimantaraUniversitas Halu Oleo14
LA KARIMUNAUniversitas Halu Oleo12
SRI REJEKIUniversitas Halu Oleo12
Abdu Rahman BacoAffiliation unknown11
SRI WAHYUNIAffiliation unknown11
Kobajashi Togo IsamuAffiliation unknown9
Djukrana WahabAffiliation unknown9
Mariani. LAffiliation unknown5
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown4
Asnani AsnaniAffiliation unknown4
Ryan HidayatAffiliation unknown2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Maharani MaharaniAffiliation unknown2
Restu LibrianiAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Irmayanti IrmayantiUniversitas Halu Oleo1
Yulis AdriantiAffiliation unknown1
Nur HutrianiAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Wd Wd Sitti Aisyah Nurul FahlaniAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Jumadin JumadinAffiliation unknown1
Irna FropitasariAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation 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) 
<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">PENGARUH LAMA PERENDAMAN TEPUNG SAGU (Metroxylon Robbt) DENGAN SARI BENGKOANG (Pachyrrhizuserosus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK  TEPUNG SAGU PENGARUH LAMA PERENDAMAN TEPUNG SAGU (Metroxylon Robbt) DENGAN SARI BENGKOANG (Pachyrrhizuserosus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK  TEPUNG SAGU PENGARUH LAMA PERENDAMAN TEPUNG SAGU (Metroxylon Robbt) DENGAN SARI BENGKOANG (Pachyrrhizuserosus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK  TEPUNG SAGU</dc:title>
	<dc:creator>Sarma, Irfan Santosa</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe purpose of this study was to determine the effect of immersion time of yam juice on physical, chemicaland organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion ofsago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juiceof bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased withincreasing immersion time but carbohydrate content increased and met SNI standards.Keywords:sago, yam, juiceABSTRAKTujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristikfisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahankosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur danwarna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampelyang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung saguberturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadarabu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendamannamun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.Kata kunci: sagu, bengkoang, sariABSTRACTThe purpose of this study was to determine the effect of immersion time of yam juice on physical, chemicaland organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion ofsago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juiceof bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased withincreasing immersion time but carbohydrate content increased and met SNI standards.Keywords:sago, yam, juiceABSTRAKTujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristikfisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahankosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur danwarna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampelyang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung saguberturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadarabu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendamannamun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.Kata kunci: sagu, bengkoang, sariABSTRACTThe purpose of this study was to determine the effect of immersion time of yam juice on physical, chemicaland organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion ofsago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juiceof bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased withincreasing immersion time but carbohydrate content increased and met SNI standards.Keywords:sago, yam, juiceABSTRAKTujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristikfisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahankosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur danwarna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampelyang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung saguberturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadarabu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendamannamun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.Kata kunci: sagu, bengkoang, sari</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>2019-01-15</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/5400</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i6.5400</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 6 (2018): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5400/4017</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>