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PENGARUH LAMA PROSES DEKANTASI DAN PENAMBAHAN TEPUNG DAUN KERSEN (Muntingia calabura L.) TERHADAP PENILAIAN ORGANOLEPTIK DAN KUALITAS MINYAK KELAPA

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 3 (2018)

DOI
10.33772/jstp.v3i3.4440
ISSN
2527-6271
Published
2018-08-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this research was to investigate the effect of decantation process and addition of cherry leaf flour (Muntingia calabura L.) to organoleptic assessment and quality of coconut oil. This research used Randomized Design Complete (RAL) Factorial with 2 Factors. The first factor is the duration of decantation (P) consisting of four levels ie. 0 hour (P0), 6 hours (P1), 12 hours (P2) and 18 (P3), second factor is the concentration of cherry leaf powder (K ) consisting of four variations ie. 0% (K0), 0.1% (K1), 0.2% (K2) and 0.3% (K3). The results showed that the treatment of 0 hours decantation process and the addition of 0% cherry powder (P0K0) was the best treatment on organoleptic assessment (aroma and color), water content and free fatty acid (FFA). The longer of the decantation process and the more cherry leaf addition and decreasing the quality of coconut oil. Keywords: Decantation, cherry leaf, coconut oil quality. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh proses dekantasi dan penambahan tepung daun kersen (Muntingia calabura L.) terhadap penilaian organoleptik dan kualitas minyak kelapa. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Faktorial dengan 2 Faktor. Faktor Pertama adalah lama dekantasi (P) yang terdiri atas empat taraf yaitu dekantasi 0 jam (P0), dekantasi 6 jam (P1), dekantasi12 jam (P2) dan dekantasi 18 jam (P3), faktor kedua yaitu konsentrasi tepung daun kersen (K) yang terdiri dari empat variasi penambahan tepung kersen yaitu 0% (K0), 0.1% (K1), 0.2% (K2) dan 0.3% (K3). Hasil penelitian menunjukkan bahwa perlakuan proses dekantasi 0 jam dan penambahan tepung daun kersen 0% (P0K0) merupakan perlakuan terbaik pada penilaian organoleptik (aroma dan warna), kadar air dan asam lemak bebas (FFA). Semakin lama proses dekantasi dan semakin banyak penambahan tepung daun kersen dan semakin menurunkan kualitas minyak kelapa. Kata kunci: Dekantasi, daun kersen, kualitas minyak kelap

Collaboration network of the authors

40 authors · 137 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
Nur AsyikUniversitas Halu Oleo22
Hermanto HermantoAffiliation unknown19
Ansharullah AnsharullahUniversitas Halu Oleo11
SRI REJEKIUniversitas Halu Oleo9
Kobajashi Togo IsamuAffiliation unknown8
Abdu Rahman BacoAffiliation unknown8
RH Fitri FaradillaAffiliation unknown5
SRI WAHYUNIAffiliation unknown5
Muhammad Syukri SadimantaraUniversitas Halu Oleo5
La KarimunaAffiliation unknown4
Ryan HidayatAffiliation unknown4
Mariani. LAffiliation unknown2
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown2
Alfreski Sangri SesaAffiliation unknown2
Maharani MaharaniAffiliation unknown2
Gusnawaty GusnawatyAffiliation unknown2
La RiandaAffiliation unknown2
Wahyunus WahyunusAffiliation unknown2
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Irmayanti IrmayantiAffiliation unknown1
Restu LibrianiAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Jumadin JumadinAffiliation unknown1
Irna FropitasariAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Saleh RahmatAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Satria SatriaAffiliation unknown1
Asnani AsnaniAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1
Amy Pratiwi AgungAffiliation unknown1
Sitti SumarniAffiliation unknown1
Muhammad Zakir MuzakkarAffiliation unknown1
Najar NajarAffiliation unknown1
Hardin MuhammadAffiliation 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 8 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH LAMA PROSES DEKANTASI DAN PENAMBAHAN TEPUNG DAUN KERSEN (Muntingia calabura L.) TERHADAP PENILAIAN ORGANOLEPTIK DAN KUALITAS MINYAK KELAPA</dc:title>
	<dc:creator>Widyastuti, Wiwied</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>wahab, djukrana</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this research was to investigate the effect of decantation process and addition of cherry leaf flour (Muntingia calabura L.) to organoleptic assessment and quality of coconut oil. This research used Randomized Design Complete (RAL) Factorial with 2 Factors. The first factor is the duration of decantation (P) consisting of four levels ie. 0 hour (P0), 6 hours (P1), 12 hours (P2) and 18 (P3), second factor is the concentration of cherry leaf powder (K ) consisting of four variations ie. 0% (K0), 0.1% (K1), 0.2% (K2) and 0.3% (K3). The results showed that the treatment of 0 hours decantation process and the addition of 0% cherry powder (P0K0) was the best treatment on organoleptic assessment (aroma and color), water content and free fatty acid (FFA). The longer of the decantation process and the more cherry leaf addition and decreasing the quality of coconut oil. Keywords: Decantation, cherry leaf, coconut oil quality. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh proses dekantasi dan penambahan tepung daun kersen (Muntingia calabura L.) terhadap penilaian organoleptik dan kualitas minyak kelapa. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Faktorial dengan 2 Faktor. Faktor Pertama adalah lama dekantasi (P) yang terdiri atas empat taraf yaitu dekantasi 0 jam (P0), dekantasi 6 jam (P1), dekantasi12 jam (P2) dan dekantasi 18 jam (P3), faktor kedua yaitu konsentrasi tepung daun kersen (K) yang terdiri dari empat variasi penambahan tepung kersen yaitu 0% (K0), 0.1% (K1), 0.2% (K2) dan 0.3% (K3). Hasil penelitian menunjukkan bahwa perlakuan proses dekantasi 0 jam dan penambahan tepung daun kersen 0% (P0K0) merupakan perlakuan terbaik pada penilaian organoleptik (aroma dan warna), kadar air dan asam lemak bebas (FFA). Semakin lama proses dekantasi dan semakin banyak penambahan tepung daun kersen dan semakin menurunkan kualitas minyak kelapa. Kata kunci: Dekantasi, daun kersen, kualitas minyak kelap</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2018-08-05</dc:date>
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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/4440</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i3.4440</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 3 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/4440/3428</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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