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PENGARUH FORMULASI TEPUNG KACANG TANAH (Arachis hypogaea L.) DAN TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poiret) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI COOKIES

Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences) · Vol. 2 No. 3 (2022)

DOI
10.56189/jagris.v2i3.32131
ISSN
2338-7882
Published
2022-08-30
Publisher
Fakultas Pertanian Univeritas Halu Oleo
Language
eng

Abstract

One type of alternative plant that is offered and continues to be developed to be used as an alternative food ingredient to replace rice is sweet potato. The productivity of sweet potatoes is increasing and has a high nutritional content, making sweet potatoes can be used to manufacture various types of pastries, especially cookies. Research on peanut flour and purple sweet potato flour formulation cookies were conducted to determine the organoleptic value, nutritional content, and antioxidant activity of cookies. This study used a completely randomized design (CRD) with five treatments and three replications with the raw materials formulated from wheat flour, peanut flour and purple sweet potato flour. The panelists preferred the results of the organoleptic test of preference and descriptive, which were cookies treated with J1 (30 g Wheat Flour: 60 g Purple Sweet Potato Flour: 10 g Peanut Flour). Analysis of the nutritional value of the selected treatment cookies (J1) included moisture content of 4.25%, ash content (0.73%), protein content (0.50%), fat content (15.30%), carbohydrate content (79.22%), crude fiber content (35.45%) and antioxidant activity (IC50) in J1 were lost because they were at concentrations far above 1000 ppm.

Collaboration network of the authors

40 authors · 103 co-authorship links · 6 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
  • Hasanuddin University
  • Bandung Institute of Technology
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI WAHYUNIHasanuddin University15
Ansharullah AnsharullahUniversitas Halu Oleo14
La KarimunaAffiliation unknown6
Tamrin TamrinAffiliation unknown5
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo5
Sakir SakirUniversitas Halu Oleo4
La KarimunaUniversitas Halu Oleo3
Tamrin TamrinUniversitas Halu Oleo2
Nur AsyikUniversitas Halu Oleo2
Andi Besse PatadjaiUniversitas Halu Oleo2
SRI REJEKIUniversitas Halu Oleo2
Siti NurhadiaUniversitas Halu Oleo2
Kobajashi Togo IsamuUniversitas Halu Oleo2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
Nurhaliza NurhalizaUniversitas Halu Oleo1
MARIANI MARIANIUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
La RiandaUniversitas Halu Oleo1
Hamrin HamrinUniversitas Halu Oleo1
Bayu HarisaktiUniversitas Halu Oleo1
Mizan Reski ArsandiUniversitas Halu Oleo1
Zainul KarimUniversitas Halu Oleo1
Wayan SomayasaUniversitas Halu Oleo1
La PimpiBandung Institute of Technology1
Karmila DawistaUniversitas Halu Oleo1
Faisal FaisalUniversitas Halu Oleo1
Mohamad Nuh IbrahimUniversitas Halu Oleo1
Aminarti AminartiUniversitas Halu Oleo1
Tresia NataliaUniversitas Halu Oleo1
Sukma SukmaUniversitas Halu Oleo1
Indriani IndrianiUniversitas Halu Oleo1
Asnani AsnaniAffiliation unknown1
Haslianti HasliantiUniversitas Halu Oleo1
La Ode KamaluddinUniversitas Halu Oleo1
Ramadhan TosepuUniversitas Halu Oleo1
Lukas Kano MangallaUniversitas Halu Oleo1

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/jagris/oai, first harvested 30 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH FORMULASI TEPUNG KACANG TANAH (Arachis hypogaea L.) DAN TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poiret) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI COOKIES</dc:title>
	<dc:creator>RATNA, WA ODE</dc:creator>
	<dc:creator>HERMANTO, HERMANTO</dc:creator>
	<dc:creator>SADIMANTARA, MUHAMMAD SYUKRI</dc:creator>
	<dc:description xml:lang="en-US">One type of alternative plant that is offered and continues to be developed to be used as an alternative food ingredient to replace rice is sweet potato. The productivity of sweet potatoes is increasing and has a high nutritional content, making sweet potatoes can be used to manufacture various types of pastries, especially cookies. Research on peanut flour and purple sweet potato flour formulation cookies were conducted to determine the organoleptic value, nutritional content, and antioxidant activity of cookies. This study used a completely randomized design (CRD) with five treatments and three replications with the raw materials formulated from wheat flour, peanut flour and purple sweet potato flour. The panelists preferred the results of the organoleptic test of preference and descriptive, which were cookies treated with J1 (30 g Wheat Flour: 60 g Purple Sweet Potato Flour: 10 g Peanut Flour). Analysis of the nutritional value of the selected treatment cookies (J1) included moisture content of 4.25%, ash content (0.73%), protein content (0.50%), fat content (15.30%), carbohydrate content (79 .22%), crude fiber content (35.45%) and antioxidant activity (IC50) in J1 were lost because they were at concentrations far above 1000 ppm.</dc:description>
	<dc:publisher xml:lang="en-US">Fakultas Pertanian Univeritas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-08-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jagris/article/view/32131</dc:identifier>
	<dc:identifier>10.56189/jagris.v2i3.32131</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences); Vol 2 No 3 (2022) : AGUSTUS 2022</dc:source>
	<dc:source>2338-7882</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jagris/article/view/32131/17572</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences)</dc:rights>
</oai_dc:dc>