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KAJIAN ORGANOLEPTIK DAN KANDUNGAN GIZI PRODUK JIPANG DENGAN SUBSTITUSI BERAS MERAH (Oryza nivara L)

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 4 (2021)

DOI
10.33772/jstp.v6i4.20315
ISSN
2527-6271
Published
2021-08-26
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of brown rice substitution on organoleptic characteristics and nutritional contents of Jipang products. This study used a completely randomized design (CRD), which consisted of 6 substitution treatments for brown rice, which were B0 (100% white rice: 0% brown rice), B1 (80% white rice: 20% brown rice), B2 (70% white rice: 30% brown rice), B3 (60% white rice: 40% brown rice), and B4 (50% white rice: 50% brown rice). Data were analyzed using analysis of variances (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the substitution treatment of brown rice had a very significant effect on the organoleptic improvement of color, aroma, and texture. The panelists' highest level of preference was found in B4 Treatment with values of color, aroma, taste, and texture reached 3.66 (slightly like), 3.41 (slightly like), 3.70 (like), and 3.72 (like), respectively. The selected Jipang product contained 2.82% water, 1.34% minerals, 10.73% fat, 3.47% protein, 81.64% carbohydrates, and 16.48% fiber. Based on the national standard, the Jipang product with brown rice substitution met the quality standard for water, fat, protein, carbohydrate, and fiber contents. Keywords: brown rice, Jipang, nutritional content ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi beras merah terhadap karakteristik organoleptik dan kandungan gizi produk jipang. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 6 perlakuan substitusi beras merah perlakuan B0 (beras putih 100%: beras merah 0%), B1 (beras putih 80%: beras merah 20%), B2 (beras putih 70%: beras merah 30%), B3 (beras putih 60%: beras merah 40%) dan B4 (beras putih 50%: beras merah 50%). Data dianalisis menggunakan analysis of variances (ANOVA) dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan substitusi beras merah berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma dan tekstur. Tingkat kesukaan panelis tertinggi terdapat pada Perlakuan B4 diperoleh nilai untuk warna 3.66 (agak suka), aroma 3.41 (agak suka), rasa 3.70 (suka) dan tekstur 3.72 (suka). Jipang terpilih memiliki kadar air sebesar 2.82%, abu 1.34%, lemak 10,73%, protein 3,47%, karbohidrat 81,64% dan serat 16,48%. Berdasarkan SNI jipang bahwa produk jipang substitusi beras merah telah memenuhi standar mutu SNI produk beras merah untuk kadar air, lemak, protein, karbohidrat dan serat. Kata kunci: beras merah, jipang, kandungan giz

Collaboration network of the authors

40 authors · 116 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
  • Hasanuddin University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo23
SRI WAHYUNIAffiliation unknown17
Tamrin TamrinAffiliation unknown11
La KarimunaAffiliation unknown7
Nur AsyikUniversitas Halu Oleo6
Hermanto HermantoAffiliation unknown5
SRI REJEKIUniversitas Halu Oleo4
Hermanto HermantoUniversitas Halu Oleo2
Djukrana WahabAffiliation unknown2
Sakir SakirUniversitas Halu Oleo2
Andi Besse PatadjaiUniversitas Halu Oleo2
La KarimunaUniversitas Halu Oleo2
Mohamad HaiderAffiliation unknown2
Franciskus Faa Duhu HuluAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Wa Ode RatnaUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Zainul KarimUniversitas Halu Oleo1
SARAWA -Affiliation unknown1
Faisal FaisalUniversitas Halu Oleo1
Mohamad Nuh IbrahimUniversitas Halu Oleo1
Aminarti AminartiUniversitas Halu Oleo1
Indriani IndrianiUniversitas Halu Oleo1
Asnani AsnaniAffiliation unknown1
Haslianti HasliantiUniversitas Halu Oleo1
La Ode KamaluddinUniversitas Halu Oleo1
Lukas Kano MangallaUniversitas Halu Oleo1
Minson SimatupangUniversitas Halu Oleo1
I GUSTI RAY SADIMANTARAUniversitas Halu Oleo1
Fransiscus R SuramasUniversitas Halu Oleo1
Sudarman SudarmanAffiliation unknown1
Ayuh FirlanaUniversitas Halu Oleo1
Jesrin JesrinAffiliation unknown1
Sarlina SarlinaAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Andi HaerulHasanuddin University1

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 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KAJIAN ORGANOLEPTIK DAN KANDUNGAN GIZI PRODUK JIPANG DENGAN SUBSTITUSI  BERAS MERAH (Oryza nivara L)</dc:title>
	<dc:creator>Hasjal, Muhamad</dc:creator>
	<dc:creator>baco, Abdu Rahman</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of brown rice substitution on organoleptic characteristics and nutritional contents of Jipang products. This study used a completely randomized design (CRD), which consisted of 6 substitution treatments for brown rice, which were B0 (100% white rice: 0% brown rice), B1 (80% white rice: 20% brown rice), B2 (70% white rice: 30% brown rice), B3 (60% white rice: 40% brown rice), and B4 (50% white rice: 50% brown rice). Data were analyzed using analysis of variances (ANOVA) with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the substitution treatment of brown rice had a very significant effect on the organoleptic improvement of color, aroma, and texture. The panelists' highest level of preference was found in B4 Treatment with values of color, aroma, taste, and texture reached 3.66 (slightly like), 3.41 (slightly like), 3.70 (like), and 3.72 (like), respectively. The selected Jipang product contained 2.82% water, 1.34% minerals, 10.73% fat, 3.47% protein, 81.64% carbohydrates, and 16.48% fiber. Based on the national standard, the Jipang product with brown rice substitution met the quality standard for water, fat, protein, carbohydrate, and fiber contents. Keywords: brown rice, Jipang, nutritional content ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi beras merah terhadap karakteristik organoleptik dan kandungan gizi produk jipang. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 6 perlakuan substitusi beras merah perlakuan B0 (beras putih 100% : beras merah 0%), B1 (beras putih 80% : beras merah 20%), B2 (beras putih 70% : beras merah 30%), B3 (beras putih 60% : beras merah 40%) dan B4 (beras putih 50% : beras merah 50%). Data dianalisis menggunakan analysis of variances (ANOVA) dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan substitusi beras merah berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma dan tekstur. Tingkat kesukaan panelis tertinggi terdapat pada Perlakuan B4 diperoleh nilai untuk warna 3.66 (agak suka), aroma 3.41 (agak suka), rasa 3.70 (suka) dan tekstur 3.72 (suka). Jipang terpilih memiliki kadar air sebesar 2.82%, abu 1.34%, lemak 10,73%, protein 3,47%, karbohidrat 81,64% dan serat 16,48%. Berdasarkan SNI jipang bahwa produk jipang substitusi beras merah telah memenuhi standar mutu SNI produk beras merah untuk kadar air, lemak, protein, karbohidrat dan serat. Kata kunci: beras merah, jipang, kandungan giz</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>2021-08-26</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/20315</dc:identifier>
	<dc:identifier>10.33772/jstp.v6i4.20315</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/20315/12835</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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