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PENGARUH PENAMBAHAN BERBAGAI PENGOLAHAN SARI BAYAM MERAH (Alternanthera amoena Voss) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS BERBASIS TEPUNG SAGU (Metroxylon sp)

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 6 (2020)

DOI
10.33772/jstp.v4i6.10896
ISSN
2527-6271
Published
2020-02-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of red spinach processing addition on organoleptic assessment, nutritional value, and antioxidant activity of sago flour-based brownies. This study used a Completely Randomized Design (CRD), which consists of four treatments of red spinach addition, namely W1 (100% flour:0% red spinach juice:0% sago flour), W2 (50% flour: 5% fresh red spinach juice:45% sago flour), W3 (50% flour: 5% steamed red spinach juice: 45% sago flour), and W4 (50% flour: 5% dry red spinach juice:45% sago flour). The results show that the treatment of red spinach processing significantly affected the organoleptic aroma and taste in W1 and W4 treatments, which obtained values of aroma, taste, color, and texture of 4.13 (like), 3.93 (like), 3.48 (slightly like), and 3.39 (slightly like), respectively. Meanwhile, the analysis of nutritional content obtained the 24.30% water, 0.90% ash, 32.89% fat, 10.56% protein, 33.88% carbohydrate, and IC50 values for antioxidant activity of 552.30 ppm (inactive). Red spinach sago-flour based brownies do not meet national standards for fat and protein content of brownie products. Keywords: Brownies, red spinach, sago flour ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh pengolahan bayam merah terhadap penilaian organoleptik, nilai gizi, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yaitu terdiri dari 4 perlakuan pengolahan bayam merah perlakuan W1 (tepung terigu 100%: sari bayam merah 0%: tepung sagu 0%), W2 (tepung terigu 50%: sari bayam merah segar 5%: tepung sagu 45%), W3 (tepung serigu 50%: sari bayam merah kukus 5%: tepung sagu 45%), dan W4 (tepung terigu 50%: sari bayam merah kering 5%: tepung sagu 45%). Hasil penelitian menunjukkan bahwa perlakuan pengolahan bayam merah berpengaruh sangat nyata terhadap organoleptik aroma dan berpengaruh nyata terhadap organoleptik rasa pada perlakuan W1 dan W4 diperoleh nilai untuk aroma 4.13 (suka), rasa 3.93 (suka), warna 3.48 (agak suka) dan tekstur 3.39 (agak suka). Serta analisis kandungan gizi meliputi kadar air sebesar 24.30%, abu 0.90%, lemak 32.89%, protein 10.56%, kabohidrat 33.88% dan nilai IC50 untuk aktivitas antioksidan sebesar 552.30 ppm (tidak aktif). Produk brownies bayam merah berbasis tepung sagu belum memenuhi standar SNI untuk kadar lemak dan protein produk brownies. Kata kunci: Brownies, bayam merah, tepung sagu

Collaboration network of the authors

40 authors · 152 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
  • Universitas Syiah Kuala
  • 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
Muhammad Syukri SadimantaraUniversitas Halu Oleo17
RH Fitri FaradillaAffiliation unknown16
Hermanto HermantoUniversitas Halu Oleo14
SRI WAHYUNIAffiliation unknown12
Abdu Rahman BacoAffiliation unknown10
SRI REJEKIUniversitas Halu Oleo9
Tamrin TamrinUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown4
Mariani. LAffiliation unknown4
MIRZA ARSIATY ARSYADUniversitas Halu Oleo3
Abdul MadikiUniversitas Halu Oleo3
Nini Mila RahniUniversitas Halu Oleo3
Asnani AsnaniAffiliation unknown3
Tresjia Corina RakianUniversitas Halu Oleo2
Sarawa SarawaUniversitas Halu Oleo2
Rachmawati HasidUniversitas Halu Oleo2
Muhammad SyukriUniversitas Syiah Kuala2
Sakir SakirAffiliation unknown2
Dhian HerdhiansyahAffiliation unknown2
IMRAN SUBAIRUniversitas Halu Oleo2
Diah Islamyati HarsyamAffiliation unknown2
Kadir KadirAffiliation unknown2
Asranudin AsranudinAffiliation unknown2
Kobajashi Togo IsamuAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
LA KONTUUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
MUHIDIN MUHIDINUniversitas Halu Oleo1
Afiati BahrawiAffiliation unknown1
Andi BahrunUniversitas Halu Oleo1
Arham ArhamAffiliation unknown1
Gusnawaty H.S. Gusnawaty H.S.Affiliation unknown1
Sumarlin SumarlinUniversitas Halu Oleo1
Hasbullah SyafAffiliation unknown1
Riska HerlinaAffiliation unknown1
Harjoni KilowasidAffiliation 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 BERBAGAI PENGOLAHAN SARI BAYAM MERAH (Alternanthera amoena Voss) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS BERBASIS TEPUNG SAGU (Metroxylon sp)</dc:title>
	<dc:creator>Widyanti, Andi</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of red spinach processing addition on organoleptic assessment, nutritional value, and antioxidant activity of sago flour-based brownies. This study used a Completely Randomized Design (CRD), which consists of four treatments of red spinach addition, namely W1 (100% flour:0% red spinach juice:0% sago flour), W2 (50% flour: 5% fresh red spinach juice:45% sago flour), W3 (50% flour: 5% steamed red spinach juice: 45% sago flour), and W4 (50% flour: 5% dry red spinach juice:45% sago flour). The results show that the treatment of red spinach processing significantly affected the organoleptic aroma and taste in W1 and W4 treatments, which obtained values of aroma, taste, color, and texture of 4.13 (like), 3.93 (like), 3.48 (slightly like), and 3.39 (slightly like), respectively. Meanwhile, the analysis of nutritional content obtained the 24.30% water, 0.90% ash, 32.89% fat, 10.56% protein, 33.88% carbohydrate, and IC50 values for antioxidant activity of 552.30 ppm (inactive). Red spinach sago-flour based brownies do not meet national standards for fat and protein content of brownie products. Keywords : Brownies, red spinach, sago flour ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh pengolahan bayam merah terhadap penilaian organoleptik, nilai gizi, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yaitu terdiri dari 4 perlakuan pengolahan bayam merah perlakuan W1 (tepung terigu 100% : sari bayam merah 0% : tepung sagu 0%), W2 (tepung terigu 50% : sari bayam merah segar 5% : tepung sagu 45%), W3 (tepung serigu 50% : sari bayam merah kukus 5% : tepung sagu 45%), dan W4 (tepung terigu 50% : sari bayam merah kering 5% : tepung sagu 45%). Hasil penelitian menunjukkan bahwa perlakuan pengolahan bayam merah berpengaruh sangat nyata terhadap organoleptik aroma dan berpengaruh nyata terhadap organoleptik rasa pada perlakuan W1 dan W4 diperoleh nilai untuk aroma 4.13 (suka), rasa 3.93 (suka), warna 3.48 (agak suka) dan tekstur 3.39 (agak suka). Serta analisis kandungan gizi meliputi kadar air sebesar 24.30%, abu 0.90%, lemak 32.89%, protein 10.56%, kabohidrat 33.88% dan nilai IC50 untuk aktivitas antioksidan sebesar 552.30 ppm (tidak aktif). Produk brownies bayam merah berbasis tepung sagu belum memenuhi standar SNI untuk kadar lemak dan protein produk brownies. Kata kunci: Brownies, bayam merah, tepung sagu</dc:description>
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	<dc:date>2020-02-05</dc:date>
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	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
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	<dc:language>eng</dc:language>
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	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/10896/7741</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/10896/7742</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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