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PENGARUH PENAMBAHAN FILTRAT DAUN PANDAN (Pandanus amaryllifolius Roxb) TERHADAP KUALITAS FISIKO KIMIA DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT (E. cottonii)

Jurnal Sains dan Teknologi Pangan · Vol. 2 No. 6 (2018)

DOI
10.33772/jstp.v2i6.3875
ISSN
2527-6271
Published
2018-04-09
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of addition of pandanus leaf filtrate to organoleptic characteristics andphysicochemical properties of seaweed jelly candy. This research used Completely Randomized Design (CRD) that theconcentration of pandan leaf filtrate (10, 20, 30 and 40%). The addition of 40% pandanus leaf filtrate was the most preferredtreatment of panelists with rating scores on color, texture, aroma and taste of 3.56, 3.46, 3.50 and 3.72, respectively. Thephysicochemical properties of jelly candy include moisture content, ash content, glucose and pH respectively 19.64%,0.789%, 8.983% and 5.43. Physical test result that the viscosity showed significant effect. Candy jelly with the addition ofpandan leaf filtrate has fulfilled the quality requirements of jelly candy so it has a good enough acceptance and favored bypanelists. Keywords: Seaweed, Candy jelly, Pandanus Leaf. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan filtrat daun pandan terhadap karakteristik organoleptik dansifat fisikokimia permen jelly rumput laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu konsentrasipenambahan filtrat daun pandan (10, 20, 30 dan 40%). Penambahan filtrat daun pandan 40% merupakan perlakuan yangpaling disukai panelis dengan skor penilaian terhadap warna, tekstur, aroma dan rasa berturut-turut sebesar 3.56, 3,46, 3.50dan 3.72. Sifat fisikokimia permen jelly meliputi kadar air, kadar abu, glukosa dan pH berturut-turut sebesar 19.64%, 0.789%,8,983% dan 5,43. Hasil uji fisik yaitu kekenyalan menunjukan berpengaruh yang nyata. Permen jelly dengan penambahanfiltrat daun pandan telah memenuhi syarat mutu permen jelly sehingga memiliki daya terima yang cukup baik dan disukaioleh panelis. Kata kunci: Rumput laut, permen jelly, daun pandan.

Collaboration network of the authors

40 authors · 121 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
Nur AsyikUniversitas Halu Oleo16
RH Fitri FaradillaAffiliation unknown13
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Hermanto HermantoUniversitas Halu Oleo11
Abdu Rahman BacoAffiliation unknown10
LA KARIMUNAUniversitas Halu Oleo9
Tamrin TamrinUniversitas Halu Oleo9
SRI WAHYUNIAffiliation unknown8
SRI REJEKIUniversitas Halu Oleo8
Asnani AsnaniAffiliation unknown3
Mariani. LAffiliation unknown3
Ryan HidayatAffiliation unknown2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation unknown1
Andi HaerulAffiliation unknown1
Wahyunus WahyunusAffiliation unknown1
Febriani SafitriAffiliation unknown1
Rana AulianaAffiliation unknown1
Samsia SamsiaAffiliation unknown1
Nurlin NurlinAffiliation unknown1
Selvi YunitaAffiliation unknown1
Lilis Ratna SariAffiliation unknown1
Elfira HamidsuAffiliation unknown1
Mohamad HaiderAffiliation unknown1
Novani Dwiyanti RustanAffiliation unknown1
Resky KusumawatiAffiliation unknown1
Solodius HolukeAffiliation unknown1
R.H. Fitri FaradillaAffiliation 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">PENGARUH PENAMBAHAN FILTRAT DAUN PANDAN (Pandanus amaryllifolius Roxb) TERHADAP KUALITAS FISIKO KIMIA DAN ORGANOLEPTIK PERMEN JELLY RUMPUT  LAUT (E. cottonii)</dc:title>
	<dc:creator>Rahman, Wasti La</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>wahab, djukrana</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT  This study aimed to determine the effect of addition of pandanus leaf filtrate to organoleptic characteristics andphysicochemical properties of seaweed jelly candy. This research used Completely Randomized Design (CRD) that theconcentration of pandan leaf filtrate (10, 20, 30 and 40%). The addition of 40% pandanus leaf filtrate was the most preferredtreatment of panelists with rating scores on color, texture, aroma and taste of 3.56, 3.46, 3.50 and 3.72, respectively. Thephysicochemical properties of jelly candy include moisture content, ash content, glucose and pH respectively 19.64%,0.789%, 8.983% and 5.43. Physical test result that the viscosity showed significant effect. Candy jelly with the addition ofpandan leaf filtrate has fulfilled the quality requirements of jelly candy so it has a good enough acceptance and  favored bypanelists. Keywords: Seaweed, Candy jelly, Pandanus Leaf. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan filtrat daun pandan terhadap karakteristik organoleptik dansifat fisikokimia permen jelly rumput laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu konsentrasipenambahan filtrat daun pandan (10, 20, 30 dan 40%). Penambahan filtrat daun pandan 40% merupakan perlakuan yangpaling disukai panelis dengan skor penilaian terhadap warna, tekstur, aroma dan rasa berturut-turut sebesar 3.56, 3,46, 3.50dan 3.72. Sifat fisikokimia permen jelly meliputi kadar air, kadar abu, glukosa dan pH berturut-turut sebesar 19.64%, 0.789%,8,983% dan 5,43. Hasil uji fisik yaitu kekenyalan menunjukan berpengaruh yang nyata. Permen jelly dengan penambahanfiltrat daun pandan telah memenuhi syarat mutu permen jelly sehingga memiliki daya terima yang cukup baik dan disukaioleh panelis. Kata kunci: Rumput laut, permen jelly, daun pandan. </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>2018-04-09</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>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3875</dc:identifier>
	<dc:identifier>10.33772/jstp.v2i6.3875</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 2, No 6 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v2i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3875/2954</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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