Melola Discovery

← Melola Discovery

Jurnal

PENGARUH PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG METE (Anacardium ocicidentale L.) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK COOKIES BERBASIS SAGU (Metroxylon sp).

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 6 (2020)

DOI
10.33772/jstp.v5i6.15728
ISSN
2527-6271
Published
2020-12-29
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe purpose of this research was to study the effects of adding red bean flour and cashew nuts to the chemical characteristics and organoleptics of sago-based cookies that the panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashew nuts K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%). ), and K4 (30%: 20%). Data were analyzed using Analysis of Variances (ANOVA). The results showed that the treatment of addition of red bean flour and cashew nuts to sago-based cookies had a very significant effect on the organoleptic of aroma, taste, and texture while not significantly affecting the color of cookies. Treatment of K0 (control 100%), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%), and K4 (30%: 20%).%). Based on the organoleptic assessment of sago-based cookies which include color, aroma, taste and texture, the values for color were 3.56 (likes), aroma 3.87 (likes), flavor 3.70 (likes), texture 2.74 (rather like) and Proximate analysis includes water, ash, protein, fat, carbohydrate and crude fiber content with values of 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%. Based on the information obtained, the sago-based cookies product has not fulfilled INS but based on organoleptic assessment, it is acceptable (like) by panelists.Keywords: Cookies, sago, red bean flour, cashews.ABSTRAKThe purpose of this study was to study the effect of addition of red bean flour and cashews to the chemical and organoleptic characteristics of sago-based cookies which panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashews, namely K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25). %), and K4 (30%: 20%). Data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of red bean flour and cashews to sago-based cookies had a very significant effect on the organoleptic assessment of aroma, taste and texture, while it had no significant effect on the organoleptic assessment of the color of cookies. Organoleptic values of sago-based cookies have organoleptic values of color, aroma, taste and texture of 3.56 (like), 3.87 (like), 3.70 (like), 2.74 (slightly like), respectively. The content of water, ash, protein, fat, carbohydrate and crude fiber were 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%, respectively.Kata kunci: cookies, sagu, tepung kacang merah, kacang mete

Collaboration network of the authors

40 authors · 151 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
Andi WidyantiAffiliation 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

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 PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG METE (Anacardium ocicidentale L.) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK COOKIES BERBASIS SAGU (Metroxylon sp).</dc:title>
	<dc:creator>Ainun, Poppy</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe purpose of this research was to study the effects of adding red bean flour and cashew nuts to the chemical characteristics and organoleptics of sago-based cookies that the panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashew nuts K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%). ), and K4 (30%: 20%). Data were analyzed using Analysis of Variances (ANOVA). The results showed that the treatment of addition of red bean flour and cashew nuts to sago-based cookies had a very significant effect on the organoleptic of aroma, taste, and texture while not significantly affecting the color of cookies. Treatment of K0 (control 100%), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%), and K4 (30%: 20%).%). Based on the organoleptic assessment of sago-based cookies which include color, aroma, taste and texture, the values for color were 3.56 (likes), aroma 3.87 (likes), flavor 3.70 (likes), texture 2.74 (rather like) and Proximate analysis includes water, ash, protein, fat, carbohydrate and crude fiber content with values of 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%. Based on the information obtained, the sago-based cookies product has not fulfilled INS but based on organoleptic assessment, it is acceptable (like) by panelists.Keywords : Cookies, sago, red bean flour, cashews.ABSTRAKThe purpose of this study was to study the effect of addition of red bean flour and cashews to the chemical and organoleptic characteristics of sago-based cookies which panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashews, namely K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25). %), and K4 (30%: 20%). Data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of red bean flour and cashews to sago-based cookies had a very significant effect on the organoleptic assessment of aroma, taste and texture, while it had no significant effect on the organoleptic assessment of the color of cookies. Organoleptic values of sago-based cookies have organoleptic values of color, aroma, taste and texture of 3.56 (like), 3.87 (like), 3.70 (like), 2.74 (slightly like), respectively. The content of water, ash, protein, fat, carbohydrate and crude fiber were 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%, respectively.Kata kunci: cookies, sagu, tepung kacang merah, kacang mete</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>2020-12-29</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/15728</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i6.15728</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15728/10611</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>