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ANALISIS KANDUNGAN GIZI,ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN SNACK BAR BERBASIS BERAS WARNA ORGANIK (Oryza sativa L.) VARIETAS LOKAL (Merah Wakawondu, Hitam Wakombe, dan Cokelat Warumbia) SEBAGAI ALTERNATIF MAKANAN SELINGAN PENDERITA DIABETES MELITUS

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

DOI
10.33772/jstp.v5i6.15730
ISSN
2527-6271
Published
2020-12-29
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to determine the effect of the formulation of organic color rice (Wakawondu red, Wakombe black, and Warumbia chocolate) on the snack bar organoleptic assessment and the nutritional value of the snack bar. This study used a completely randomized design (CRD) with 5 treatments namely by variations of Wakawondu brown rice, Wakombe black rice and Warumbia brown rice. The P4 sample had panelist's preference level with a hedonic test assessment score on color, aroma, taste, texture and overall, namely 2.97 (rather like), 3.50 (like), 3.83 (like), 4.00 (like) and 3.97 (like), respectively. Water, protein, carbohydrate, fat, fiber and glucose content were 2.25%, 1.26%, 3.22%, 83.33%, 10.28%, 10.07%, and 9.97%, respectively. The IC50 value of the P4 sample was 237.14 ppm. Keywords:Organic colored local rice (Wakawondu red, Wakombe black, and Warumbia chocolate), snack bar, diabetes mellitus. ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh formulasi beras warna organik (merah Wakawondu, hitam Wakombe, dan cokelat Warumbia) terhadap penilaian organoleptik snack bar dan nilai gizi snack bar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yakni dengan variasi penambahan beras merah Wakawondu, Beras hitam Wakombe dan Beras cokelat Warumbia). Sampel P4 memiliki tingkat kesukaan panelis dengan skor penilaian uji hedonik terhadap warna, aroma, rasa, tekstur dan overall berturut-turut yakni 2,97 (agak suka), 3,50 (suka), 3,83(suka), 4,00(suka) dan 3,97 (suka). Kadar air, protein, karbohidrat, lemak, serat dan glukosa berturut-turut sebesar 2,25%, 1,26%, 3,22%, 83,33%, 10,28%, 10,07%, dan 9,97%. Nilai IC50 sampel P4 adalah 237.14 ppm. Kata Kunci:Beras warna organik vareitas lokal (merah Wakawondu,hitam Wakombe, dan coklat Warumbia), snack bar, diabetes melitus

Collaboration network of the authors

40 authors · 122 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
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
Mirna SariAffiliation unknown1
Siska AhmadAffiliation 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">ANALISIS KANDUNGAN GIZI,ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN SNACK BAR BERBASIS BERAS WARNA ORGANIK (Oryza sativa L.) VARIETAS LOKAL (Merah Wakawondu, Hitam Wakombe, dan Cokelat Warumbia) SEBAGAI ALTERNATIF MAKANAN SELINGAN PENDERITA DIABETES MELITUS</dc:title>
	<dc:creator>Savira, Andi Putri Intan</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this study was to determine the effect of the formulation of organic color rice (Wakawondu red, Wakombe black, and Warumbia chocolate) on the snack bar organoleptic assessment and the nutritional value of the snack bar. This study used a completely randomized design (CRD) with 5 treatments namely by variations of Wakawondu brown rice, Wakombe black rice and Warumbia brown rice. The P4 sample had panelist's preference level with a hedonic test assessment score on color, aroma, taste, texture and overall, namely 2.97 (rather like), 3.50 (like), 3.83 (like), 4.00 (like) and 3.97 (like), respectively. Water, protein, carbohydrate, fat, fiber and glucose content were 2.25%, 1.26%, 3.22%, 83.33%, 10.28%, 10.07%, and 9.97%, respectively. The IC50 value of the P4 sample was 237.14 ppm. Keywords:Organic colored local rice (Wakawondu red, Wakombe black, and Warumbia chocolate), snack bar, diabetes mellitus. ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh formulasi beras warna organik (merah Wakawondu, hitam Wakombe, dan cokelat Warumbia) terhadap penilaian organoleptik snack bar dan nilai gizi snack bar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yakni dengan variasi penambahan beras merah Wakawondu, Beras hitam Wakombe dan Beras cokelat Warumbia). Sampel P4 memiliki tingkat kesukaan panelis dengan skor penilaian uji hedonik terhadap warna, aroma, rasa, tekstur dan overall berturut-turut yakni 2,97 (agak suka), 3,50 (suka), 3,83(suka), 4,00(suka) dan 3,97 (suka). Kadar air, protein, karbohidrat, lemak, serat dan glukosa berturut-turut sebesar 2,25%, 1,26%, 3,22%, 83,33%, 10,28%, 10,07%, dan 9,97%. Nilai IC50 sampel P4 adalah 237.14 ppm. Kata Kunci:Beras warna organik vareitas lokal (merah Wakawondu,hitam Wakombe, dan coklat Warumbia), snack bar, diabetes melitus</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2020-12-29</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>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/15730</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i6.15730</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/15730/10614</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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