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Penilaian Organoleptik Produk Siomay Ikan Tongkol (Euthynnus Affinis C.) Disubstitusi Ubi Jalar Ungu (Ipomoea batatas Var Ayumurasaki) Dan Wortel (Daucus carota L.)

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 5 (2019)

DOI
10.33772/jstp.v4i5.9403
ISSN
2527-6271
Published
2019-11-14
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The production of dumplings made from tuna fish (Euthynnus affinis C.), purple sweet cassava, and carrots aimed to provide a high nutritional alternative. The purpose of this study was to obtain the preferred taste, color, aroma, and texture of panelists. This study used a completely randomized design (CRD) with the factor of purple sweet cassava addition ranged from 10%, 20%, and 30%. The most preferred dumpling was the one with 10% purple sweet cassava addition with the average scores of taste, color, aroma, and texture that reached 3 (like), 3.13 (very like), 3.25 (very like), and 2.85 (like), respectively. Thus, it can be concluded that the addition of purple sweet cassava affected the quality of produced dumplings. Key words: Tuna fish, purple sweet cassava, carrots, dumplings. ABSTRAK Pengolahan siomay formulasi ikan tongkol (Euthynnus affinis C.), ubi jalar ungu dan wortel merupakan alternatif yang cukup baik dalam pemenuhan kebutuhan gizi. Produk siomay ini diformulasi untuk menghasilkan satu jenis bahan makanan yang lengkap kandungan gizinya. Tujuan penelitian ini adalah untuk memperoleh rasa, warna, aroma dan tekstur yang lebih disukai panelis. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu penambahan ubi jalar ungu masing-masing 10 %, 20%, dan 30%. Skor penilaian pada produk siomay yang dihasilkan dengan nilai tertinggi terhadap rasa sebesar 3 (suka), warna 3,13 (sangat suka), aroma 3,25 (sangat suka) dan tekstur 2,85 (suka) terdapat pada perlakuan dengan penambahan ubi jalar ungu 10 %. Sehingga dapat disimpulkan bahwa penambahan ubi jalar ungu berpengaruh terhadap kualitas Siomay yang dihasilkan. Kata kunci: Ikan tongkol, ubi jalar ungu, wortel, siomay. PENDAHULUAN

Collaboration network of the authors

10 authors · 14 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Poltekkes Kemenkes Kendari
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Citra MarhanUniversitas Halu Oleo1
Rimba HamidUniversitas Halu Oleo1
Natsir SandiahUniversitas Halu Oleo1
Widhi KurniawanUniversitas Halu Oleo1
Imanuddin ImanuddinPoltekkes Kemenkes Kendari1
Sukina BAffiliation unknown1
Ahmad AhmadAffiliation unknown1
Kameria GaniAffiliation 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">Penilaian Organoleptik Produk Siomay Ikan Tongkol (Euthynnus Affinis C.) Disubstitusi Ubi Jalar Ungu (Ipomoea batatas Var Ayumurasaki) Dan Wortel (Daucus carota L.)</dc:title>
	<dc:creator>Kasmawati, Kasmawati</dc:creator>
	<dc:creator>Astati, Astati</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The production of dumplings made from tuna fish (Euthynnus affinis C.), purple sweet cassava, and carrots aimed to provide a high nutritional alternative. The purpose of this study was to obtain the preferred taste, color, aroma, and texture of panelists. This study used a completely randomized design (CRD) with the factor of purple sweet cassava addition ranged from 10%, 20%, and 30%. The most preferred dumpling was the one with 10% purple sweet cassava addition with the average scores of taste, color, aroma, and texture that reached 3 (like), 3.13 (very like), 3.25 (very like), and 2.85 (like), respectively. Thus, it can be concluded that the addition of purple sweet cassava affected the quality of produced dumplings. Key words: Tuna fish, purple sweet cassava, carrots, dumplings. ABSTRAK Pengolahan siomay formulasi ikan tongkol (Euthynnus affinis C.), ubi jalar ungu dan wortel merupakan alternatif yang cukup baik dalam pemenuhan kebutuhan gizi. Produk siomay ini diformulasi untuk menghasilkan satu jenis bahan makanan yang lengkap kandungan gizinya. Tujuan penelitian ini adalah untuk memperoleh rasa, warna, aroma dan tekstur yang lebih disukai panelis. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu penambahan ubi jalar ungu masing-masing 10 %, 20%, dan 30%. Skor penilaian pada produk siomay yang dihasilkan dengan nilai tertinggi terhadap rasa sebesar 3 (suka), warna 3,13 (sangat suka), aroma 3,25 (sangat suka) dan tekstur 2,85 (suka) terdapat pada perlakuan dengan penambahan ubi jalar ungu 10 %. Sehingga dapat disimpulkan bahwa penambahan ubi jalar ungu berpengaruh terhadap kualitas Siomay yang dihasilkan. Kata kunci: Ikan tongkol, ubi jalar ungu, wortel, siomay. PENDAHULUAN</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>2019-11-14</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/9403</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i5.9403</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 5 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/9403/6641</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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