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FORMULASI DAN KARAKTERISASI PERMEN JELLY DARI BUAH PALA DAN RUMPUT LAUT

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 3 (2019)

DOI
10.33772/jstp.v4i3.7199
ISSN
2527-6271
Published
2019-06-22
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the jelly candy formulation of nutmeg extract and seaweed, organelloptic characteristics and nutritional value. This study used a Completely Randomized Design (CRD) with five variations in the treatment of addition of nutmeg extract and seaweed. Data were analyzed using ANOVA variance. The results showed that the interaction treatment of nutmeg juice formulation and seaweed pulp had a very significant effect on the organelloptic assessment of the color, aroma, taste and texture of jelly candy. Water, ash, fat, carbohydrate, glucose and crude fiber contents of candy were 1.98%, 0.17%, 12.04%, 9.08% and 10.08%, 10.59%, respectively. Based on the organoleptic assessment of jelly candy products can be accepted (preferred) by panelists and had nutritional value in accordance with Indonesian national standards (SNI 3574.2-2008).Keywords: nutritional value, organeloptic, nutmeg, candy jelly, seaweed. ABSTRAKPenelitian ini bertujuan untuk mengetahui formulasi permen jelly dari sari buah pala dan rumput laut dan karakteristik organeloptik serta nilai gizi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima variasi perlakuan penambahan sari buah pala dan rumput laut. Data dianalisis menggunakan sidik ragam ANOVA. Hasil penelitian menunjukkan bahwa perlakuan interaksi formulasi sari buah pala dan bubur rumput laut berpengaruh sangat nyata terhadap penilaian organeloptik warna, aroma, rasa dan tekstur permen jelly. Kadar air, abu, lemak, karbohidrat, glukosa dan serat kasar permen berturut-turut yaitu 1.98%, 0.17%, 12.04%, 9.08% dan 10.08%, 10.59%. Berdasarkan penilaian organoleptik produk permen jelly dapat diterima (disukai) oleh panelis dan memiliki nilai gizi sesuai dengan standar nasional Indonesia (SNI 3574.2-2008).Kata kunci: nilai gizi, organeloptik, pala, permen jelly, rumput laut.

Collaboration network of the authors

40 authors · 136 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
Kobajashi Togo IsamuAffiliation unknown23
Hermanto HermantoUniversitas Halu Oleo18
Nur AsyikUniversitas Halu Oleo13
Asnani AsnaniAffiliation unknown9
Haslianti HasliantiAffiliation unknown8
RH Fitri FaradillaAffiliation unknown6
SRI REJEKIUniversitas Halu Oleo5
Djukrana WahabAffiliation unknown5
Ansharullah AnsharullahUniversitas Halu Oleo5
Andi Besse PatadjaiAffiliation unknown4
Mohamad Nuh IbrahimAffiliation unknown4
Abdu Rahman BacoAffiliation unknown3
SRI WAHYUNIAffiliation unknown3
LA KARIMUNAUniversitas Halu Oleo3
Muhammad Syukri SadimantaraUniversitas Halu Oleo3
Shalawatun Amaliah FatimahAffiliation unknown2
Moh. Nuh IbrahimAffiliation unknown2
Mita Gebriella IntheAffiliation unknown2
Mariani. LAffiliation unknown2
Ryan HidayatAffiliation unknown2
Maharani MaharaniAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Karmila DawistaAffiliation unknown1
Arum Ayu Gustiara Absyah SalehAffiliation unknown1
Nita Pratiwi IdhamAffiliation unknown1
Asman AsmanAffiliation unknown1
Jusman JusmanAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Fajrin AssidikAffiliation unknown1
Erma YunikaAffiliation unknown1
Mimin Kaidah IndayaniAffiliation unknown1
Rahdi Fajar MiftahulkhairAffiliation unknown1
Ashar SuhadarAffiliation 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">FORMULASI DAN KARAKTERISASI PERMEN JELLY DARI BUAH PALA DAN RUMPUT LAUT</dc:title>
	<dc:creator>Ferdin, Ferdin</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT             This study aimed to determine the jelly candy formulation of nutmeg extract and seaweed, organelloptic characteristics and nutritional value. This study used a Completely Randomized Design (CRD) with five variations in the treatment of addition of nutmeg extract and seaweed. Data were analyzed using ANOVA variance. The results showed that the interaction treatment of nutmeg juice formulation and seaweed pulp had a very significant effect on the organelloptic assessment of the color, aroma, taste and texture of jelly candy. Water, ash, fat, carbohydrate, glucose and crude fiber contents of candy were 1.98%, 0.17%, 12.04%, 9.08% and 10.08%, 10.59%, respectively. Based on the organoleptic assessment of jelly candy products can be accepted (preferred) by panelists and had nutritional value in accordance with Indonesian national standards (SNI 3574.2-2008).Keywords: nutritional value,  organeloptic, nutmeg, candy jelly, seaweed.           ABSTRAKPenelitian ini bertujuan untuk mengetahui formulasi permen jelly dari sari buah pala dan rumput laut dan karakteristik organeloptik serta nilai gizi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima variasi perlakuan penambahan sari buah pala dan rumput laut. Data dianalisis menggunakan sidik ragam ANOVA. Hasil penelitian menunjukkan bahwa perlakuan interaksi formulasi sari buah pala dan bubur rumput laut berpengaruh sangat nyata terhadap penilaian organeloptik warna, aroma, rasa dan tekstur permen jelly. Kadar air, abu, lemak, karbohidrat, glukosa dan serat kasar permen berturut-turut yaitu 1.98%, 0.17%, 12.04%, 9.08% dan 10.08%, 10.59%. Berdasarkan penilaian organoleptik produk permen jelly dapat diterima (disukai) oleh panelis dan memiliki nilai gizi sesuai dengan standar nasional Indonesia (SNI 3574.2-2008).Kata kunci: nilai gizi, organeloptik, pala, permen jelly, rumput laut.  </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>2019-06-22</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/7199</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i3.7199</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 3 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/7199/5302</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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