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PENGARUH FORMULASI CHIPS BERBAHAN DASAR TEPUNG SUKUN ( Artocarpus altilis) DAN KACANG HIJAU (Vigna radiata L) SEBAGAI MAKANAN SELINGAN IBU HAMIL

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 1 (2019)

DOI
10.33772/jstp.v4i1.5634
ISSN
2527-6271
Published
2019-02-24
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to determine the effect of formulation of breadfruit flour and mung bean flour on the organoleptic characteristics and nutritional content of chips products. This study used a Completely Randomized Design (CRD), which consisted of 5 types of treatments namely breadfruit flour and S0 mung bean formulation (100% of breadfruit flour: 0% of mung bean flour), S1 (90% of breadfruit flour: 10% of mung bean flour), S2 (80% of breadfruit flour: 20% of mung bean flour), S3 (70% of breadfruit flour: 30% of mung bean flour), S4 (60% of breadfruit flour: 40% of mung bean flour). The results showed that the formulation of breadfruit flour and mung bean flour had a very significant effect (p 0.05) on color and taste, but on aroma and texture there was no significantly effect (p 0.05). Breadfruit flour and mung bean flour formulations had a very significant effect (p 0.05) on protein, fat and carbohydrate values but was no significantly effect (p 0.05) on water and ash contents. Chips of breadfruit flour and mung bean flour based on organoleptic ratings can be accepted (preferred) by panelists and according to SNI standards. Keywords: Breadfruit flour, mung bean flour, chips, snack food. ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung sukun dan tepung kacang hijau terhadap karakteristik organoleptik dan kandungan giziproduk chips. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuanyaitu formulasi tepung sukun dan kacang hijau S0 (tepung sukun 100%: tepung kacang hijau 0%), S1 (tepung sukun 90%: tepung kacang hijau 10%), S2 (tepung sukun 80%: tepung kacang hijau 20%), S3 (tepung sukun 70%: tepung kacang hijau 30 %), S4 (tepung sukun 60%: tepung kacang hijau 40%). Hasil penelitian menunjukkan bahwa formulasi tepung sukun dan tepung kacang hijau berpengaruh sangat nyata (p0,05) terhadap warna dan rasa, namun pada aroma dan tekstur tidak berpengaruh nyata (p0,05). Formulasi tepung sukun dan tepung kacang hijau berpengaruh sangat nyata(p0,05) terhadap nilai kadar protein, lemak dan karbohidrat sedangkan berpengaruh tidak knyata (p0,05) terhadap kadarair dan abu. Chips tepung sukun dan tepung kacang hijau berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis dan sesuai standar SNI. Kata kunci: Tepung sukun, tepung kacang hijau, chips, makanan selingan

Collaboration network of the authors

40 authors · 157 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
Tamrin TamrinUniversitas Halu Oleo18
Ansharullah AnsharullahUniversitas Halu Oleo18
SRI WAHYUNIAffiliation unknown10
Muhammad Syukri SadimantaraUniversitas Halu Oleo9
SRI REJEKIUniversitas Halu Oleo6
RH Fitri FaradillaAffiliation unknown6
Abdu Rahman BacoAffiliation unknown5
Nur AsyikUniversitas Halu Oleo5
Muhammad Zakir MuzakkarAffiliation unknown4
Kobajashi Togo IsamuAffiliation unknown4
Sakir SakirAffiliation unknown4
MIRZA ARSIATY ARSYADUniversitas Halu Oleo3
Abdul MadikiUniversitas Halu Oleo3
Nini Mila RahniUniversitas Halu Oleo3
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
Tresjia Corina RakianUniversitas Halu Oleo2
Sarawa SarawaUniversitas Halu Oleo2
Rachmawati HasidUniversitas Halu Oleo2
La RiandaAffiliation unknown2
Djukrana WahabAffiliation unknown2
Muhammad SyukriUniversitas Syiah Kuala2
Dhian HerdhiansyahAffiliation unknown2
IMRAN SUBAIRUniversitas Halu Oleo2
Andi WidyantiAffiliation unknown2
Mariani. LAffiliation unknown2
Muhammad Amrullah PagalaUniversitas Halu Oleo2
Wa Ode RatnaUniversitas Halu Oleo1
GEDE AGUS SANJAYAUniversitas Halu Oleo1
Nurhaliza NurhalizaUniversitas Halu Oleo1
MARIANI MARIANIUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
LA KONTUUniversitas Halu Oleo1
MUHIDIN MUHIDINUniversitas Halu Oleo1
Afiati BahrawiAffiliation unknown1
Andi BahrunUniversitas Halu Oleo1
Arham ArhamAffiliation unknown1
Gusnawaty H.S. Gusnawaty H.S.Affiliation 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">PENGARUH FORMULASI CHIPS BERBAHAN DASAR TEPUNG SUKUN ( Artocarpus altilis)  DAN KACANG HIJAU (Vigna radiata L) SEBAGAI MAKANAN SELINGAN IBU HAMIL</dc:title>
	<dc:creator>Yana, Novi</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Hermanto, Hermanto</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this study was to determine the effect of formulation of  breadfruit flour and mung bean flour on the organoleptic characteristics and nutritional content of chips products. This study used a Completely Randomized Design (CRD), which consisted of 5 types of treatments namely breadfruit flour and S0 mung bean formulation (100% of breadfruit flour: 0% of mung bean flour), S1 (90% of breadfruit flour: 10% of mung bean flour), S2 (80% of breadfruit flour: 20% of mung bean flour), S3 (70% of breadfruit flour: 30% of mung bean flour), S4 (60% of breadfruit flour: 40% of mung bean flour). The results showed that the formulation of breadfruit flour and mung bean flour had a very significant effect (p 0.05) on color and taste, but on aroma and texture there was no significantly effect (p 0.05). Breadfruit flour and mung bean flour formulations had a very significant effect (p 0.05) on protein, fat and carbohydrate values but was no significantly effect (p 0.05) on water and ash contents. Chips of breadfruit flour and mung bean flour based on organoleptic ratings can be accepted (preferred) by panelists and according to SNI standards. Keywords: Breadfruit flour, mung bean flour, chips, snack food. ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung sukun dan tepung kacang hijau terhadap karakteristik organoleptik dan kandungan giziproduk chips. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuanyaitu formulasi tepung sukun dan kacang hijau S0 (tepung sukun 100% : tepung kacang hijau 0%), S1 (tepung sukun 90% : tepung kacang hijau 10%), S2 (tepung sukun 80% : tepung kacang hijau 20%), S3 (tepung sukun 70% : tepung kacang hijau 30 %), S4 (tepung sukun 60% : tepung kacang hijau 40%).  Hasil penelitian menunjukkan bahwa formulasi tepung sukun dan tepung kacang hijau berpengaruh sangat nyata (p0,05) terhadap warna dan rasa, namun pada aroma dan tekstur tidak berpengaruh nyata (p0,05). Formulasi tepung sukun dan tepung kacang hijau berpengaruh sangat nyata(p0,05) terhadap nilai kadar protein, lemak dan karbohidrat sedangkan berpengaruh tidak knyata (p0,05) terhadap kadarair dan abu. Chips tepung sukun dan tepung kacang hijau berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelis dan sesuai standar SNI . Kata kunci: Tepung sukun, tepung kacang hijau, chips, makanan selingan</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>2019-02-24</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/5634</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i1.5634</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5634/4136</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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