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PENGARUH PENAMBAHAN TEPUNG KEDELAI(Glycine max) TERHADAP NILAI ORGANOLEPTIK DAN KARAKTERISTIK GIZIPADA PERMEN GULA AREN (Arenga pinnataMerr)

Jurnal Sains dan Teknologi Pangan · Vol. 2 No. 6 (2018)

DOI
10.33772/jstp.v2i6.3868
ISSN
2527-6271
Published
2018-04-09
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The research objectives were to analyze the effect of soy flour (Glycine max) on the organoleptic and nutritional values ofpalm sugar candy.This study used a completely randomized design (CRD) of one factor with five treatments and 4-timesrepetition so that there were 20 experimental units. The analyzed factor was the concentration of soy flour. Meanwhile, thetreatments were 0%soy flour(M0), 5%soy flour(M1),10%soy flour(M2),15%soy flour(M3),and 20%soy flour(M4). The resultsshow that themost preferredpalm sugar candy was obtained on the M3 sample (15% soy flour), with favorite rating scores ofcolor, aroma, texture, and taste reached4.15 (like), 3.83 (like), 3.83 (like), and 3.90 (like). The results of chemical analysis onthe sample with 15% of soy flourshow that it had a water content of 1.07%, ashcontent of 1.52%, protein content of 12,75%,and glucose level of 53.75%. Keywords: Palm sugar candy, soy flour. ABSTRAK Tujuan penelitian adalah untuk mempelajari pengaruh penambahan tepung kedelai (Glycine max) terhadap nilaiorganoleptik yang disukai panelis dan untuk mempelajari pengaruh penambahan tepung kedelai (Glycine max) terhadap nilaigizi.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 (lima) perlakuan dan 4 (empat) kaliulangan sehingga terdapat 20 unit satuan percobaan. Perlakuan penelitian yang diterapkan dalam pembuatan permen gulaarenadalah suhu proporsi tepung kedelai. Taraf perlakuan tersebut merupakan proporsi gula aren dan tepung kedelai dengan perbandingan yaitu (M0) tanpa penambahan tepung kedelai 0%, (M1) penambahan tepung kedelai 5%, (M2)penambahan tepung kedelai 10%, (M3) penambahan tepung kedelai 15%,dan (M4) Penambahan tepung kedelai 20%.Hasilpenelitian menunjukan bahwa permen gula arenterbaik diperoleh pada penambahan tepung kedelai 15 g (M3), kategoriwarna sebesar 4, 15 (Suka), aroma sebesar 3,83 (Suka), tekstur sebesar 3,83 (Suka), dan rasa sebesar 3,90 (Suka). Hasilanalisis kimia pada penambahan tepung kedelai 15 g, diperoleh kadar air sebesar 1,07%, Kadar abu 1,52%, kadar protein12,75%, dan kadar glukosa sebesar 53,75 %. Kata Kunci: Permen gula aren, tepung kedelai. PENDAHULUAN

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
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI WAHYUNIAffiliation unknown21
Ansharullah AnsharullahUniversitas Halu Oleo21
Tamrin TamrinAffiliation unknown20
La KarimunaAffiliation unknown12
SRI REJEKIUniversitas Halu Oleo7
Abdu Rahman BacoAffiliation unknown5
Muhammad Zakir MuzakkarAffiliation unknown5
Nur AsyikUniversitas Halu Oleo5
Kobajashi Togo IsamuAffiliation unknown3
RH Fitri FaradillaAffiliation unknown3
Hermanto HermantoUniversitas Halu Oleo2
Djukrana WahabAffiliation unknown2
Andi Besse PatadjaiUniversitas Halu Oleo2
La KarimunaUniversitas Halu Oleo2
Franciskus Faa Duhu HuluAffiliation unknown2
Edi PurwantaAffiliation unknown2
Sakir SakirUniversitas Halu Oleo2
Wulandari WulandariAffiliation unknown2
Muhammad Amrullah PagalaUniversitas Halu Oleo2
Wa Ode RatnaUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Zainul KarimUniversitas Halu Oleo1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
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

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">PENGARUH PENAMBAHAN TEPUNG KEDELAI(Glycine max) TERHADAP NILAI ORGANOLEPTIK DAN KARAKTERISTIK GIZIPADA  PERMEN  GULA  AREN (Arenga  pinnataMerr)</dc:title>
	<dc:creator>Widiastuti, Iin</dc:creator>
	<dc:creator>hermanto, hermanto</dc:creator>
	<dc:creator>sadimantara, muhammad syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The research objectives were to analyze the effect of soy flour (Glycine max) on the organoleptic and nutritional values ofpalm sugar candy.This study used a completely randomized design (CRD) of one factor with five treatments and 4-timesrepetition so that there were 20 experimental units. The analyzed factor was the concentration of soy flour. Meanwhile, thetreatments were 0%soy flour(M0), 5%soy flour(M1),10%soy flour(M2),15%soy flour(M3),and 20%soy flour(M4). The resultsshow that themost preferredpalm sugar candy was obtained on the M3 sample (15% soy flour), with favorite rating scores ofcolor, aroma, texture, and taste reached4.15 (like), 3.83 (like), 3.83 (like), and 3.90 (like). The results of chemical analysis onthe sample with 15% of soy flourshow that it had a water content of 1.07%, ashcontent of 1.52%, protein content of 12,75%,and glucose level of 53.75%. Keywords: Palm sugar candy, soy flour.  ABSTRAK  Tujuan  penelitian adalah  untuk  mempelajari pengaruh penambahan tepung kedelai (Glycine max) terhadap  nilaiorganoleptik yang disukai panelis dan untuk mempelajari pengaruh penambahan tepung kedelai (Glycine max) terhadap nilaigizi.Penelitian  ini  menggunakan Rancangan Acak Lengkap  (RAL)  yang terdiri dari 5 (lima)  perlakuan  dan 4 (empat) kaliulangan sehingga terdapat 20 unit satuan percobaan. Perlakuan penelitian yang diterapkan dalam pembuatan permen gulaarenadalah suhu proporsi tepung kedelai. Taraf perlakuan tersebut merupakan proporsi gula aren dan tepung kedelai  dengan perbandingan yaitu  (M0) tanpa penambahan tepung kedelai 0%, (M1) penambahan tepung kedelai 5%, (M2)penambahan tepung kedelai 10%, (M3) penambahan tepung kedelai 15%,dan (M4)  Penambahan tepung kedelai 20%.Hasilpenelitian menunjukan bahwa  permen  gula arenterbaik  diperoleh pada penambahan tepung kedelai 15 g  (M3), kategoriwarna sebesar 4, 15 (Suka), aroma sebesar 3,83  (Suka), tekstur sebesar 3,83  (Suka), dan rasa sebesar 3,90 (Suka). Hasilanalisis kimia pada penambahan tepung kedelai 15 g, diperoleh kadar air  sebesar 1,07%, Kadar abu 1,52%, kadar protein12,75%, dan  kadar glukosa sebesar 53,75 %.  Kata Kunci: Permen  gula aren,  tepung kedelai. PENDAHULUAN</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>2018-04-09</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/jstp/article/view/3868</dc:identifier>
	<dc:identifier>10.33772/jstp.v2i6.3868</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 2, No 6 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v2i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3868/2948</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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