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KARAKTERISTIK NILAI GIZI DAN ORGANOLEPTIK KUE BARUASA DARI BERBAGAI FORMULASI TEPUNG KOMPOSIT: STUDI KEPUSTAKAAN

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 4 (2022)

DOI
10.33772/jstp.v7i4.27483
ISSN
2527-6271
Published
2022-08-26
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis review aims to investigate the characteristics of the nutritional and organoleptic values of the baruasa cake formulation of various types of local food composite flour. Composite flour is flour derived from tubers, beans, or cereals with or without flour or wheat and is used as a raw material for food preparations. The formulation process of various composite flour is carried out to improve the characteristics of the new cake produced. The results of the review show that the characteristics of the nutritional value of baruasa cake products are influenced by different formulations and other mixed food additives from various composite flours. The product has met the Indonesian National Standard (SNI) based on the characteristics of nutritional value. The results of the organoleptic assessment generally showed that the new cake products made from composite flour formulations were favored by the panelists.Keywords: Nutritional value, baruasa, composite flour.ABSTRAKReview ini bertujuan untuk mengidentifikasi karakteristik nilai gizi dan organoleptik kue baruasa formulasi berbagai jenis tepung komposit pangan lokal. Tepung komposit adalah tepung yang berasal dari umbi-umbian, kacang-kacangan, atau sereal dengan atau tanpa tepung terigu atau gandum dan digunakan sebagai bahan baku olahan pangan. Proses formulasi berbagai tepung kompsit dilakukan untuk untuk memperbaiki karakteristik kue baruasa yang dihasilkan. Hasil review menunjukkan bahwa karakteristik nilai gizi produk kue baruasa dipengaruhi oleh formulasi yang berbeda dan bahan tambahan pangan campuran lainnya dari berbagai tepung komposit. Produk tersebut telah memenuhi Standar Nasional Indonesia (SNI) berdasarkan karakteristik nilai gizi. Hasil penilaian organoleptik secara umum menunjukkan produk kue baruasa yang dibuat dari bahan baku formulasi tepung komposit disukai oleh panelis.Kata kunci: Nilai gizi, baruasa, tepung komposit.

Collaboration network of the authors

40 authors · 120 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
  • Gunadarma University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo21
SRI REJEKIUniversitas Halu Oleo12
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Tamrin TamrinUniversitas Halu Oleo9
Hermanto HermantoUniversitas Halu Oleo9
Andi KhaeruniUniversitas Halu Oleo7
LA KARIMUNAUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown5
Nur AsyikUniversitas Halu Oleo4
Sarinah SarinahAffiliation unknown3
Restu LibrianiAffiliation unknown2
Mariani. LAffiliation unknown2
Iin PratiwiAffiliation unknown2
Muh. YusufUniversitas Halu Oleo1
Anwar AnwarAffiliation unknown1
LIANTO -Affiliation unknown1
Fitrianingsih FitrianingsihGunadarma University1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Kobajashi Togo IsamuAffiliation unknown1
Ni Wayan SugiantariAffiliation unknown1
Taslim TaslimAffiliation unknown1
Nurdin SalamaAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Teguh Setiandika IgiasiAffiliation unknown1
Nikodemus NikoAffiliation unknown1
Jesrin JesrinAffiliation unknown1
Rina RinaAffiliation unknown1
Sarlina SarlinaAffiliation unknown1
Muhammad DilaAffiliation unknown1
Nur Sakinah AdnanAffiliation unknown1
Almin AlminAffiliation unknown1
Wa SarlinaAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1
Imelda Mustika TanakaAffiliation unknown1
Herni HerniAffiliation 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">KARAKTERISTIK NILAI GIZI DAN ORGANOLEPTIK KUE BARUASA DARI BERBAGAI FORMULASI TEPUNG KOMPOSIT : STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Hasmira, Hasmira</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis review aims to investigate the characteristics of the nutritional and organoleptic values of the baruasa cake formulation of various types of local food composite flour. Composite flour is flour derived from tubers, beans, or cereals with or without flour or wheat and is used as a raw material for food preparations. The formulation process of various composite flour is carried out to improve the characteristics of the new cake produced. The results of the review show that the characteristics of the nutritional value of baruasa cake products are influenced by different formulations and other mixed food additives from various composite flours. The product has met the Indonesian National Standard (SNI) based on the characteristics of nutritional value. The results of the organoleptic assessment generally showed that the new cake products made from composite flour formulations were favored by the panelists.Keywords: Nutritional value, baruasa, composite flour.ABSTRAKReview ini bertujuan untuk mengidentifikasi karakteristik nilai gizi dan organoleptik kue baruasa formulasi berbagai jenis tepung komposit pangan lokal. Tepung komposit adalah tepung yang berasal dari umbi-umbian, kacang-kacangan, atau sereal dengan atau tanpa tepung terigu atau gandum dan digunakan sebagai bahan baku olahan pangan. Proses formulasi berbagai tepung kompsit dilakukan untuk untuk memperbaiki karakteristik kue baruasa yang dihasilkan. Hasil review menunjukkan bahwa karakteristik nilai gizi produk kue baruasa dipengaruhi oleh formulasi yang berbeda dan bahan tambahan pangan campuran lainnya dari berbagai tepung komposit. Produk tersebut telah memenuhi Standar Nasional Indonesia (SNI) berdasarkan karakteristik nilai gizi. Hasil penilaian organoleptik secara umum menunjukkan produk kue baruasa yang dibuat dari bahan baku formulasi tepung komposit disukai oleh panelis.Kata kunci: Nilai gizi, baruasa, tepung komposit.</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>2022-08-26</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/27483</dc:identifier>
	<dc:identifier>10.33772/jstp.v7i4.27483</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/27483/16126</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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