PENGARUH PENAMBAHAN TEPUNG DAUN KATUK (Saoropus Androginus L. Merr) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI BISKUIT BERBASIS SAGU (Metroxylon Sagu Rottb)

Sariani, Sariani; Karimuna, La; Ansharullah, Ansharullah

doi:10.33772/jstp.v4i5.9398

Journal

PENGARUH PENAMBAHAN TEPUNG DAUN KATUK (Saoropus Androginus L. Merr) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI BISKUIT BERBASIS SAGU (Metroxylon Sagu Rottb)

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

DOI: 10.33772/jstp.v4i5.9398
ISSN: 2527-6271
Published: 2019-11-14
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

BSTRACT This study aims to study the effect of katuk leaf flour addition to the organoleptic value and nutritional value of sago-based biscuits that the panelists liked. This study used a completely randomized design (CRD) with a comparison formulation between sago flour and katuk leaf flour, namely K0 (100% sago flour), K1 (98% sago flour: 2% katuk leaf flour), K2 (96% sago flour: katuk leaf flour 4% ), K3 (sago flour 94%: katuk leaf flour 6%). Data were analyzed using variance Analysis of Variances (ANOVA). The addition of katuk leaf flour showed a very significant effect (p 0.05) on the organoleptic test of color, aroma, taste and texture. The results of the research on selected sago biscuit products based on organoleptic assessment were treatment K1 (98% sago flour: 2% katuk leaf flour) with color preference rating score 3.70 (likes), aroma 3.67 (likes), flavor 3.80 (likes), and texture 3.53 (likes) and analysis of the content of nutritional values including moisture, ash, protein, fat, and carbohydrates with values of 2.77%, 2.05%, 16.48%, 23.70% and 55% respectively. Based on the results of the analysis of the nutritional value of biscuits on carbohydrate and fat components not yet fulfilling SNI, but based on organoleptic assessment, panelists were accepted (preferred). Keywords: Sago biscuits, sago flour, katuk leaf flour ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh penambahan tepung daun katuk terhadap nilai organoleptik dan nilai gizi biskuit berbasis sagu yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan formulasi perbandingan antara tepung sagu dan tepung daun katuk, yaitu K0 (tepung sagu 100%), K1 (tepung sagu 98%: tepung daun katuk 2%), K2 (tepung sagu 96%: tepung daun katuk 4%), K3 (tepung sagu 94%: tepung daun katuk 6%). Data dianalisis menggunakan sidik ragam Analysis of Variances (ANOVA). Penambahan tepung daun katuk menunjukkan pengaruh yang sangat nyata (p 0,05) pada uji organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian produk biskuit sagu terpilih berdasarkan penilaian organoleptik adalah perlakuan K1 (tepung sagu 98%: tepung daun katuk 2%) dengan skor penilaian kesukaan terhadap warna 3.70 (suka), aroma 3.67 (suka), rasa 3.80 (suka), dan tektur 3.53 (suka) serta analisis kandungan nilai gizi meliputi kadar air, abu, protein, lemak, dan karbohidrat dengan nilai berturut-turut 2.77%, 2.05%, 16.48%, 23.70%, dan 55%. Berdasarkan hasil analisis kandungan nilai gizi biskuit pada komponen karbohidarat dan lemak belum memenuhi SNI namun berdasarkan penilaian organoleptik dapat diterima (disukai) panelis. Kata kunci: Biskuit sagu, tepung sagu, tepung daun katuk

Collaboration network of the authors

40 authors · 131 co-authorship links · showing the 40 most connected

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Universitas Halu Oleo
Affiliation unknown

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Same organisation
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Co-author	Organisation	Joint articles
Nur Asyik	Universitas Halu Oleo	23
RH Fitri Faradilla	Affiliation unknown	19
Muhammad Syukri Sadimantara	Universitas Halu Oleo	18
SRI REJEKI	Universitas Halu Oleo	15
Hermanto Hermanto	Affiliation unknown	15
SRI WAHYUNI	Affiliation unknown	14
Abdu Rahman Baco	Affiliation unknown	12
Tamrin Tamrin	Affiliation unknown	9
Djukrana Wahab	Affiliation unknown	6
Mariani. L	Affiliation unknown	4
Andi Widyanti	Affiliation unknown	4
Dhian Herdiansyah	Affiliation unknown	3
Kobajashi Togo Isamu	Affiliation unknown	3
Hermanto Hermanto	Universitas Halu Oleo	2
Abdul Madiki	Universitas Halu Oleo	2
Asnani Asnani	Affiliation unknown	2
Mohamad Haider	Affiliation unknown	2
Diah Islamyati Harsyam	Affiliation unknown	2
Ansarullah Ansarullah	Affiliation unknown	2
Kadir Kadir	Universitas Halu Oleo	2
Asranudin Asranudin	Affiliation unknown	2
ADAM MALIK	Universitas Halu Oleo	1
KHAIRUN NISA	Universitas Halu Oleo	1
Aminuddin Mane Kandari	Universitas Halu Oleo	1
Mani Yusuf	Affiliation unknown	1
Rachmawati Hasid	Universitas Halu Oleo	1
Sarawa Sarawa	Affiliation unknown	1
La Ode Ahmad Nur Ramadhan	Affiliation unknown	1
Kasmawati Kasmawati	Affiliation unknown	1
Ade Sahrul	Affiliation unknown	1
Dhian Herdhiansyah	Affiliation unknown	1
La Ode Kasrun	Affiliation unknown	1
Muhammad Syukri	Universitas Halu Oleo	1
Yuspian Gunawan	Affiliation unknown	1
Ridway Balaka	Affiliation unknown	1
Budiman Sudia	Affiliation unknown	1
La Ode Magribi	Affiliation unknown	1

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 8 Nov 2026, last seen 8 Nov 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN TEPUNG DAUN KATUK (Saoropus Androginus L. Merr) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI BISKUIT BERBASIS SAGU (Metroxylon Sagu Rottb)</dc:title>
	<dc:creator>Sariani, Sariani</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:description xml:lang="en-US">BSTRACT This study aims to study the effect of katuk leaf flour addition to the organoleptic value and nutritional value of sago-based biscuits that the panelists liked. This study used a completely randomized design (CRD) with a comparison formulation between sago flour and katuk leaf flour, namely K0 (100% sago flour), K1 (98% sago flour : 2% katuk leaf flour), K2 (96% sago flour : katuk leaf flour 4% ), K3 (sago flour 94% : katuk leaf flour 6%). Data were analyzed using variance Analysis of Variances (ANOVA). The addition of katuk leaf flour showed a very significant effect (p 0.05) on the organoleptic test of color, aroma, taste and texture. The results of the research on selected sago biscuit products based on organoleptic assessment were treatment K1 (98% sago flour : 2% katuk leaf flour) with color preference rating score 3.70 (likes), aroma 3.67 (likes), flavor 3.80 (likes), and texture 3.53 (likes) and analysis of the content of nutritional values including moisture, ash, protein, fat, and carbohydrates with values of 2.77%, 2.05%, 16.48%, 23.70% and 55% respectively. Based on the results of the analysis of the nutritional value of biscuits on carbohydrate and fat components not yet fulfilling SNI, but based on organoleptic assessment, panelists were accepted (preferred). Keywords : Sago biscuits, sago flour, katuk leaf flour ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh penambahan tepung daun katuk terhadap nilai organoleptik dan nilai gizi biskuit berbasis sagu yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan formulasi perbandingan antara tepung sagu dan tepung daun katuk, yaitu K0 (tepung sagu 100%), K1 (tepung sagu 98% : tepung daun katuk 2%), K2 (tepung sagu 96% : tepung daun katuk 4%), K3 (tepung sagu 94% : tepung daun katuk 6%). Data dianalisis menggunakan sidik ragam Analysis of Variances (ANOVA). Penambahan tepung daun katuk menunjukkan pengaruh yang sangat nyata (p 0,05) pada uji organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian produk biskuit sagu terpilih berdasarkan penilaian organoleptik adalah perlakuan K1 (tepung sagu 98% : tepung daun katuk 2%) dengan skor penilaian kesukaan terhadap warna 3.70 (suka), aroma 3.67 (suka), rasa 3.80 (suka), dan tektur 3.53 (suka) serta analisis kandungan nilai gizi meliputi kadar air, abu, protein, lemak, dan karbohidrat dengan nilai berturut-turut 2.77%, 2.05%, 16.48%, 23.70%, dan 55%. Berdasarkan hasil analisis kandungan nilai gizi biskuit pada komponen karbohidarat dan lemak belum memenuhi SNI namun berdasarkan penilaian organoleptik dapat diterima (disukai) panelis. Kata kunci : Biskuit sagu, tepung sagu, tepung daun katuk</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2019-11-14</dc:date>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/9398</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i5.9398</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/9398/6631</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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