PENGARUH FORMULASI TEPUNG BERAS MERAH (Oryza nivara L) DAN TEPUNG BUAH PARE (Momordica charantia L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES SEBAGAI MAKANAN SELINGAN PADA PENDERITA DIABETES

Firlana, Ayuh; Karimuna, La; Sadimantara, Muhammad Syukri

doi:10.33772/jstp.v6i6.22808

Journal

PENGARUH FORMULASI TEPUNG BERAS MERAH (Oryza nivara L) DAN TEPUNG BUAH PARE (Momordica charantia L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES SEBAGAI MAKANAN SELINGAN PADA PENDERITA DIABETES

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 6 (2022)

DOI: 10.33772/jstp.v6i6.22808
ISSN: 2527-6271
Published: 2022-01-03
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACTThe aim of this study was to determine the effect of the formulation of brown rice (Oryza nivaraL) flour and bitter gourd (Momordica charantia L) flour on the organoleptic and nutritional values of cookies as a snack for diabetics. This study was arranged based on a completely randomized design (CRD). This study used five treatments, namely brown rice flour: bitter gourd flour A0 (100%: 0%), A1 (97%: 3%), A2 (94%: 6%), A3 (91%: 9%), and A4 (88%: 12%). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then Duncan's Multiple Range Test (DMRT) was conducted at a 95% confidence level (α=0.05). The results showed that the most preferred product was found in A2 treatment with organoleptic scores of color, texture, taste, and aroma reached 3.61 (like), 3.70 (like), 3.29 (like), and 3.57 (like), respectively. The nutritional value of cookies produced in A2 treatment shows that it has 3.30% water, 0.81% ash, 32.54% fat, 7.76% protein, and 18.20% glucose. The brown rice and bitter gourd cookies products met the national quality standards for water, ash, and protein contents.Keywords: brown rice, bitter gourd, cookies, snack, proximate value.ABSTRAKPenelitian ini bertujuan penelitian ini adalah untuk pengaruh formulasi tepung beras merah (Oryza nivaraL) dan tepung buah pare (Momordica charantia L) terhadap nilai organoleptik dan nilai gizi cookies sebagai makanan selingan pada penderita diabetes. Penelitian ini disusun berdasarkan rancangan acak lengkap (RAL). Penelitian ini menggunakan lima perlakuan yang yaitu Tepung beras merah: Tepung Buah Pare A0 (Tepung 100 %: 0%), A1 (97%: 3 %), A2 (94%: 6%), A3 (91%: 9%), A4 (88%: 12%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilakukan uji duncan’s multiple range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terhadap cookies dengan penambahan beras merah (Oryza nivara L) dan buah pare (Momordica charantia L) yang disukai panelis terdapat pada perlakuan A2 dengan skor organoleptik warna 3,61 (suka), organoleptik tekstur 3,70 (suka), organoleptik rasa 3,29 (suka), organoleptik aroma 3,57(suka). Nilai gizi cookies yang dihasilkan pada perlakuan A2 mengandung kadar air sebesar 3.30%, kadar abu sebesar 0,81%, kadar lemak sebesar 32,54 %, kadar protein 7,76%, kadar glukosa sebesar 18,20%. Berdasarkan standar mutu SNI cookies bahwa produk cookies beras merah dan buah pare sudah memenuhi standar mutu SNI untuk kadar air, kadar abu, dan kadar protein.Kata kunci: beras merah, buah pare, cookies, makanan selingan, nilai proksimat.

Collaboration network of the authors

40 authors · 110 co-authorship links · 2 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
Universitas Cordova
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
Thicker line = more joint articles · bigger circle = more articles

Show as table

Co-author	Organisation	Joint articles
SRI WAHYUNI	Affiliation unknown	14
Ansharullah Ansharullah	Universitas Halu Oleo	12
La Karimuna	Affiliation unknown	6
Tamrin Tamrin	Affiliation unknown	4
Hermanto Hermanto	Universitas Halu Oleo	3
Nur Asyik	Universitas Halu Oleo	3
Andi Besse Patadjai	Universitas Halu Oleo	2
SRI REJEKI	Universitas Halu Oleo	2
La Ode Afa	Universitas Halu Oleo	2
La Ode Safuan	Universitas Halu Oleo	2
Sakir Sakir	Universitas Halu Oleo	2
Wa Ode Ratna	Universitas Halu Oleo	1
SAS MITA	Universitas Halu Oleo	1
Afiati Bahrawi	Universitas Halu Oleo	1
Muhidin Muhidin	Universitas Halu Oleo	1
Andi Bahrun	Universitas Halu Oleo	1
Tresjia Corina Rakian	Universitas Halu Oleo	1
Arham Arham	Universitas Halu Oleo	1
Gusnawaty H.S. Gusnawaty H.S.	Affiliation unknown	1
Hasbullah Syaf	Universitas Halu Oleo	1
Sumarlin Sumarlin	Universitas Cordova	1
La Ode Santiaji Bande	Universitas Halu Oleo	1
Rachmawati Hasid	Universitas Halu Oleo	1
Jamili Jamili	Universitas Halu Oleo	1
Riska Herlina	Universitas Halu Oleo	1
Harjoni Kilowasid	Universitas Halu Oleo	1
Muhammad Syukri	Universitas Halu Oleo	1
Sufiana Sufiana	Affiliation unknown	1
Erni Purnawati	Affiliation unknown	1
Muahammad Rizal	Universitas Halu Oleo	1
Dhian Herdhiansyah	Universitas Halu Oleo	1
Zainul Karim	Universitas Halu Oleo	1
Faisal Faisal	Universitas Halu Oleo	1
Mohamad Nuh Ibrahim	Universitas Halu Oleo	1
Aminarti Aminarti	Universitas Halu Oleo	1
Indriani Indriani	Universitas Halu Oleo	1
Asnani Asnani	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 31 Oct 2026, last seen 1 Nov 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">PENGARUH FORMULASI TEPUNG BERAS MERAH (Oryza nivara L) DAN TEPUNG BUAH PARE (Momordica charantia L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES SEBAGAI MAKANAN SELINGAN PADA PENDERITA DIABETES</dc:title>
	<dc:creator>Firlana, Ayuh</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe aim of this study was to determine the effect of the formulation of brown rice (Oryza nivaraL) flour and bitter gourd (Momordica charantia L) flour on the organoleptic and nutritional values of cookies as a snack for diabetics. This study was arranged based on a completely randomized design (CRD). This study used five treatments, namely brown rice flour: bitter gourd flour A0 (100%: 0%), A1 (97%: 3%), A2 (94%: 6%), A3 (91%: 9%), and A4 (88% : 12%). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then Duncan's Multiple Range Test (DMRT) was conducted at a 95% confidence level (α=0.05). The results showed that the most preferred product was found in A2 treatment with organoleptic scores of color, texture, taste, and aroma reached 3.61 (like), 3.70 (like), 3.29 (like), and 3.57 (like), respectively. The nutritional value of cookies produced in A2 treatment shows that it has 3.30% water, 0.81% ash, 32.54% fat, 7.76% protein, and 18.20% glucose. The brown rice and bitter gourd cookies products met the national quality standards for water, ash, and protein contents.Keywords: brown rice, bitter gourd, cookies, snack, proximate value.ABSTRAKPenelitian ini bertujuan penelitian ini adalah untuk pengaruh formulasi tepung beras merah (Oryza nivaraL) dan tepung buah pare (Momordica charantia L) terhadap nilai organoleptik dan nilai gizi cookies sebagai makanan selingan pada penderita diabetes. Penelitian ini disusun berdasarkan rancangan acak lengkap (RAL). Penelitian ini menggunakan lima perlakuan yang yaitu Tepung beras merah : Tepung Buah Pare A0 (Tepung 100 % : 0%), A1 (97% : 3 %), A2 (94%: 6%), A3 (91%: 9%), A4 (88% : 12%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilakukan uji duncan’s multiple range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terhadap cookies dengan penambahan beras merah (Oryza nivara L) dan buah pare (Momordica charantia L) yang disukai panelis terdapat pada perlakuan A2 dengan skor organoleptik warna 3,61 (suka), organoleptik tekstur 3,70 (suka), organoleptik rasa 3,29 (suka), organoleptik aroma 3,57(suka). Nilai gizi cookies yang dihasilkan pada perlakuan A2 mengandung kadar air sebesar 3.30%, kadar abu sebesar 0,81%, kadar lemak sebesar 32,54 %, kadar protein 7,76%, kadar glukosa sebesar 18,20%. Berdasarkan standar mutu SNI cookies bahwa produk cookies beras merah dan buah pare sudah memenuhi standar mutu SNI untuk kadar air, kadar abu, dan kadar protein.Kata kunci : beras merah, buah pare, cookies, makanan selingan, nilai proksimat.</dc:description>
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	<dc:date>2022-01-03</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/22808</dc:identifier>
	<dc:identifier>10.33772/jstp.v6i6.22808</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/22808/13711</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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