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PENGARUH FORMULASI TEPUNG DAUN KELOR (MORINGA OLEIFERA) DAN TEPUNG IKAN TERI (STOLEPHORUS SP.) TERHADAP PENILAIAN SENSORIS, KIMIA DAN ANGKA KECUKUPAN GIZI (AKG) BISKUIT PENDAMPING ASI

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

DOI
10.33772/jstp.v3i5.5218
ISSN
2527-6271
Published
2018-12-23
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The aims of this study were to determine the formulations effect of Moringa leaves and anchovy flour on the sensory, chemical and % contribution of MP-ASI biscuits in the fulfillment of the daily RDA of infants aged 12-24 months. This study used a Completely Randomized Design (CRD) consisting of four types of treatments ie. Control (100% of flour), P1 (30% of wheat flour: 40% of Moringa leaf flour: 30% of anchovy flour), P2 (30% of wheat flour: 50% of Moringa leaf flour: 20%% of anchovy flour) and P3 (30% of wheat flour: 60% of Moringa leaf flour: 10% of anchovy flour). The formulation of Moringa leaf flour and anchovy flour showed very significant effect on the organoleptic test of color and taste parameters, significant affect on the organoleptic test of aroma parameters and was not significantly effect on the effect of the texture parameters. The contents of water, ash, protein, fat, fiber, carbohydrate and energy value of contol and P2 sample were 15.82%: 9.15%, 1.67%: 5.57%, 8.17%: 11.13%, 8.47%: 23, 88%, 0.79%: 2.34%, 65.88%: 50.28% and 372.41%: 460.57%. MP-ASI biscuits with the addition of Moringa leaves flour and anchovy flour had good acceptance by the panelists and had met the standards based on SNI 01-7111.2-2005 except the water content of the biscuits. Keywords: Moringa flour, Anchovy Flour, Complementary Breast Milk Biscuit. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi daun kelor dan ikan teri terhadap penilaian sensoris, kimia serta % kontribusi biskuit MP-ASI dalam pemenuhan AKG harian bayi usia 12-24 bulan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 4 jenis perlakuan yaitu Kontrol (tepung terigu 100%), P1 (tepung terigu 30%: tepung daun kelor 40%: tepung ikan teri 30%), P2 (tepung terigu 30%: tepung daun kelor 50%: tepung ikan teri 20%) dan P3 (tepung terigu 30%: tepung daun kelor 60%: tepung ikan teri 10%). Formulasi tepung daun kelor dan tepung ikan teri menunjukkan hasil yang berpengaruh sangat nyata pada uji organoleptik parameter warna dan rasa, berpengaruh nyata pada uji organoleptik parameter aroma, serta pada parameter tekstur berpengaruh tidak nyata. Nilai kadar air, abu, protein, lemak, serat, karbohidrat dan pada sampel kontrol dan P2 berturut-turut sebesar 15,82%:9,15%, 1.67%:5.57%, 8,17%:11,13%, 8.47%:23,88%, 0,79%:2,34%, 65,88%:50,28%, 372,41%:460.57%. Biskuit MP-ASI dengan penambahan tepung daun kelor dan tepung ikan teri memiliki daya terima yang cukup baik oleh panelis dan telah memenuhi standar berdasarkan SNI 01-7111.2-2005 kecuali kadar air biskuit. Kata kunci: Tepung daun kelor, Tepung ikan teri, Biskuit MP-ASI

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
Hermanto HermantoUniversitas Halu Oleo18
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown18
Nur AsyikUniversitas Halu Oleo13
Asnani AsnaniAffiliation unknown7
RH Fitri FaradillaAffiliation unknown7
SRI REJEKIUniversitas Halu Oleo6
Djukrana WahabAffiliation unknown5
Mohammad Nuh IbrahimAffiliation unknown5
Ansharullah AnsharullahUniversitas Halu Oleo5
Andi Besse PatadjaiAffiliation unknown4
LA KARIMUNAUniversitas Halu Oleo4
Maharani MaharaniAffiliation unknown4
Mohamad Nuh IbrahimAffiliation unknown3
Moh. Nuh IbrahimAffiliation unknown3
Abdu Rahman BacoAffiliation unknown3
SRI WAHYUNIAffiliation unknown3
Muhammad Syukri SadimantaraUniversitas Halu Oleo3
Nur illiyin AkibAffiliation unknown2
Ari SartinahUniversitas Halu Oleo2
Mariani. LAffiliation unknown2
Ryan HidayatAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Salam SalamAffiliation unknown1
Farida FaridaAffiliation unknown1
Nita Pratiwi IdhamAffiliation unknown1
Asman AsmanAffiliation unknown1
Anita Komala SariAffiliation unknown1
Muh Alsere Bardian SahabaAffiliation unknown1
Selin LolopayungAffiliation unknown1
Fajrin AssidikAffiliation unknown1
Erma YunikaAffiliation unknown1
Devi NataliaAffiliation unknown1
Sarnia SarniaAffiliation 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 FORMULASI TEPUNG DAUN KELOR (MORINGA OLEIFERA) DAN TEPUNG IKAN TERI (STOLEPHORUS SP.) TERHADAP PENILAIAN SENSORIS, KIMIA DAN ANGKA KECUKUPAN GIZI (AKG) BISKUIT PENDAMPING ASI</dc:title>
	<dc:creator>Virera, Julian Imelda</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>Isamu, kobajashi Togo</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The aims of this study were to determine the formulations effect of Moringa leaves and anchovy flour on the sensory, chemical and % contribution of MP-ASI biscuits in the fulfillment of the daily RDA of infants aged 12-24 months. This study used a Completely Randomized Design (CRD) consisting of four types of treatments ie. Control (100% of flour), P1 (30% of wheat flour: 40% of Moringa leaf flour: 30% of anchovy flour), P2 (30% of wheat flour: 50% of Moringa leaf flour: 20%% of anchovy flour) and P3 (30% of wheat flour: 60% of Moringa leaf flour: 10% of anchovy flour). The formulation of Moringa leaf flour and anchovy flour showed very significant effect on the organoleptic test of color and taste parameters, significant affect on the organoleptic test of aroma parameters and was not significantly effect on the effect of the texture parameters. The contents of water, ash, protein, fat, fiber, carbohydrate and energy value of contol and P2 sample were 15.82%: 9.15%, 1.67%: 5.57%, 8.17%: 11.13%, 8.47%: 23, 88%, 0.79%: 2.34%, 65.88%: 50.28% and 372.41%: 460.57%. MP-ASI biscuits with the addition of Moringa leaves flour and anchovy flour had good acceptance by the panelists and had met the standards based on SNI 01-7111.2-2005 except the water content of the biscuits. Keywords: Moringa flour, Anchovy Flour, Complementary Breast Milk Biscuit. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi daun kelor dan ikan teri terhadap penilaian sensoris, kimia serta % kontribusi biskuit MP-ASI dalam pemenuhan AKG harian bayi usia 12-24 bulan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 4 jenis perlakuan yaitu Kontrol (tepung terigu 100%), P1 (tepung terigu 30% : tepung daun kelor 40% : tepung ikan teri 30%), P2 (tepung terigu 30% : tepung daun kelor 50% : tepung ikan teri 20%) dan P3 (tepung terigu 30% : tepung daun kelor 60% : tepung ikan teri 10%). Formulasi tepung daun kelor dan tepung ikan teri menunjukkan hasil yang berpengaruh sangat nyata pada uji organoleptik parameter warna dan rasa, berpengaruh nyata pada uji organoleptik parameter aroma, serta pada parameter tekstur berpengaruh tidak nyata. Nilai kadar air, abu, protein, lemak, serat, karbohidrat dan pada sampel kontrol dan P2 berturut-turut sebesar 15,82%:9,15%, 1.67%:5.57%, 8,17%:11,13%, 8.47%:23,88%, 0,79%:2,34%, 65,88%:50,28%, 372,41%:460.57%. Biskuit MP-ASI dengan penambahan tepung daun kelor dan tepung ikan teri memiliki daya terima yang cukup baik oleh panelis dan telah memenuhi standar berdasarkan SNI 01-7111.2-2005 kecuali kadar air biskuit. Kata kunci: Tepung daun kelor, Tepung ikan teri, Biskuit MP-ASI</dc:description>
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	<dc:date>2018-12-23</dc:date>
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	<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/5218/3877</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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