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PENGARUH PENAMBAHAN XANTHAM GUM TERHADAP KARAKTERISTIK SENSORI SOHUN BERBASIS TEPUNG BERAS MERAH (Oryza Nivara) DAN TEPUNG SAGU (Metroxylon Sp)

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

DOI
10.33772/jstp.v5i5.15084
ISSN
2527-6271
Published
2020-11-16
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis study aimed to determine the effect of xanthan gum addition on the organoleptic characteristics and chemical properties of selected red rice vermicelli products. This study used a completely randomized design (CRD) with one factor, namely the addition of xanthan gum (A), namely treatment A0 (0%), A1 (1%), A2 (1.25%), A3 (1.50%), A4 (1.75%), and A5 (2%). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at 95% confidence level (α = 0.05). The addition of xanthan gum had a significant effect (p 0.05) on the parameters of aroma, taste, texture, and no significant effect on color (p 0.05). Based on the results of the organoleptic assessment, the selected treatment was A2 treatment (1.25% xanthan gum addition) with scores of color, aroma, taste, and texture reached 4.12 (like), 3.98 (slightly like), 3.47 (slightly like), and 4.54 (like), respectively. The analysis of chemical properties included moisture and crude fiber contents that reached 12.59% and 13.45%, respectively. The moisture content of the product met the national standard of vermicelli.Keywords: Vermicelli, Red Rice, Sago Flour, Xanthan GumABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan xanthan gum terhadap nilai organoleptik dan sifat kimia produk sohun beras merah terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan xanthan gum (A) yaitu perlakuan A0 (0%), A1 (1%), A2 (1.25%), A3 (1.50%), A4 (1.75%) dan A5 (2%). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan xanthan gum berpengaruh nyata (p0,05) terhadap parameter aroma, rasa, tekstur, dan tidak nyata pada warna (p0,05). Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan A2 (penambahan xanthan gum 1,25%) dengan skor penilaian Warna 4.12 (suka), aroma 3.98 (agak suka), rasa 3.47 (agak suka), dan tekstur 4,54 (suka), dengan nilai analisis sifat kimia meliputi analisis kadar air sebesar 12,59% dan analisis kadar serat kasar sebesar 13,45%. Berdasarkan pengujian kadar air dan karakteristik organoleptik sohun beras merah sudah sesuai dengan kriteria sohun berdasarkan standar mutu sohun.Kata kunci: Sohun, Beras Merah, Tepung Sagu, Xanthan Gum

Collaboration network of the authors

40 authors · 127 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI WAHYUNIAffiliation unknown19
Nur AsyikUniversitas Halu Oleo17
LA KARIMUNAUniversitas Halu Oleo15
RH Fitri FaradillaAffiliation unknown13
Hermanto HermantoUniversitas Halu Oleo12
Abdu Rahman BacoAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo8
Tamrin TamrinUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown4
Asnani AsnaniAffiliation unknown4
Mariani. LAffiliation unknown3
Andi Besse PatadjaiAffiliation unknown2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Andi HaerulAffiliation unknown2
Wa Ode RatnaUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Sakir SakirAffiliation unknown1
Zainul KarimAffiliation unknown1
Faisal FaisalAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Mohamad Nuh IbrahimAffiliation unknown1
Aminarti AminartiAffiliation unknown1
Indriani IndrianiAffiliation unknown1
Haslianti HasliantiAffiliation unknown1
La Ode KamaluddinAffiliation unknown1
Sudarman SudarmanAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Ayuh FirlanaAffiliation unknown1
Jesrin JesrinAffiliation unknown1
Sarlina SarlinaAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation 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 PENAMBAHAN XANTHAM GUM TERHADAP KARAKTERISTIK SENSORI SOHUN BERBASIS TEPUNG BERAS MERAH (Oryza Nivara) DAN TEPUNG SAGU (Metroxylon Sp)</dc:title>
	<dc:creator>Frisandi, Angga Angrullah</dc:creator>
	<dc:creator>ansharullah, Ansharullah</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis study aimed to determine the effect of xanthan gum addition on the organoleptic characteristics and chemical properties of selected red rice vermicelli products. This study used a completely randomized design (CRD) with one factor, namely the addition of xanthan gum (A), namely treatment A0 (0%), A1 (1%), A2 (1.25%), A3 (1.50%), A4 (1.75%), and A5 (2%). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at 95% confidence level (α = 0.05). The addition of xanthan gum had a significant effect (p 0.05) on the parameters of aroma, taste, texture, and no significant effect on color (p 0.05). Based on the results of the organoleptic assessment, the selected treatment was A2 treatment (1.25% xanthan gum addition) with scores of color, aroma, taste, and texture reached 4.12 (like), 3.98 (slightly like), 3.47 (slightly like), and 4.54 (like), respectively. The analysis of chemical properties included moisture and crude fiber contents that reached 12.59% and 13.45%, respectively. The moisture content of the product met the national standard of vermicelli.Keywords : Vermicelli, Red Rice, Sago Flour, Xanthan GumABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan xanthan gum terhadap nilai organoleptik dan sifat kimia produk sohun beras merah terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan xanthan gum (A) yaitu perlakuan A0 (0%), A1 (1%), A2 (1.25%), A3 (1.50%), A4 (1.75%) dan A5 (2%). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan xanthan gum berpengaruh nyata (p0,05) terhadap parameter aroma, rasa, tekstur, dan tidak nyata pada warna (p0,05). Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan A2 (penambahan xanthan gum 1,25%) dengan skor penilaian Warna 4.12 (suka), aroma 3.98 (agak suka), rasa 3.47 (agak suka), dan tekstur 4,54 (suka), dengan nilai analisis sifat kimia meliputi analisis kadar air sebesar 12,59% dan analisis kadar serat kasar sebesar 13,45%. Berdasarkan pengujian kadar air dan karakteristik organoleptik sohun beras merah sudah sesuai dengan kriteria sohun berdasarkan standar mutu sohun.Kata kunci: Sohun, Beras Merah, Tepung Sagu, Xanthan Gum</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>2020-11-16</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/15084</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i5.15084</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15084/10280</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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