PENGARUH PENAMBAHAN PENYEDAP RASA KOMERSIAL TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI KONJI AMPAS KELAPA

Haider, Mohamad; Ansharullah, Ansharullah; Baco, Abdu Rahman

doi:10.33772/jstp.v5i6.15721

Journal

PENGARUH PENAMBAHAN PENYEDAP RASA KOMERSIAL TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI KONJI AMPAS KELAPA

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 6 (2020)

DOI: 10.33772/jstp.v5i6.15721
ISSN: 2527-6271
Published: 2020-12-29
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACTThis study aimed to determine the effect of addition of commercial flavorings to the organoleptic value and proximate test of coconut dregs konji product. This study used a completely randomized design (CRD), namely the addition of commercial flavorings (H), namely the treatment of H0 (0%), H1 (5g), H2 (10g), H3 (15g) and H4 (20g). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The addition of commercial flavorings had a very significantly effect (p 0.05) on the parameters of aroma, taste, texture, and color (p 0.05). H1 was the selected treatment with a color, aroma, taste and texture assessment score of 3.99 (like), 4.15 (like), 4.02 (like) and 4.05 (like), respectively. Sample H1 had moisture, crude fiber, protein and fat content values of 35.54%, 23.95%, 10.46% and 31.83%, respectively. The addition of commercial flavorings has an effect on taste because commercial flavorings are able to create a savory taste when added to food products besides commercial flavorings can change color, create aroma and improve texture because glutamic acid is able to dissolve in water.Keywords: konji, coconut pulp, commercial flavorin.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan penyedap rasa komersial terhadap nilai organoleptik dan uji proksimat produk konji ampas kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu penambahan penyedap rasa komersial (H) yaitu perlakuan H0 (0%), H1 (5g), H2 (10g), H3 (15g) dan H4 (20g). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan penyedap rasa komersial berpengaruh sangat nyata (p0,05) terhadap parameter aroma, rasa, tekstur, dan warna (p0,05). H1 merupakan perlakuan terpilih dengan skor penilaian Warna, aroma, rasa dan tekstur berturut-turut sebesar 3.99 (suka), 4.15 (suka), 4.02 (suka) dan 4,05 (suka). Sampel H1 memiliki nilai kadar air, serat kasar, protein dan lemak berturut-turut sebesar 35,54%, 23,95%, 10.46% dan 31.83%. Penambahan penyedap rasa komersial berpengaruh terhadap rasa karena penyedap rasa komersial mampu menciptakan rasa gurih saat ditambahkan dalam produk pangan selain itu penyedap rasa komersial mampu mengubah warna, menciptakan aroma dan memperbaiki tekstur karena asam glutamat mampu larut dalam air.Kata kunci: konji, ampas kelapa, penyedap rasa komersial.

Collaboration network of the authors

40 authors · 123 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-author	Organisation	Joint articles
Nur Asyik	Universitas Halu Oleo	22
RH Fitri Faradilla	Affiliation unknown	16
SRI REJEKI	Universitas Halu Oleo	15
La Karimuna	Affiliation unknown	14
Muhammad Syukri Sadimantara	Universitas Halu Oleo	13
Hermanto Hermanto	Affiliation unknown	13
SRI WAHYUNI	Affiliation unknown	12
Tamrin Tamrin	Affiliation unknown	11
Djukrana Wahab	Affiliation unknown	8
Mariani. L	Affiliation unknown	3
Hermanto Hermanto	Universitas Halu Oleo	2
Asnani Asnani	Affiliation unknown	2
Franciskus Faa Duhu Hulu	Affiliation unknown	2
Kobajashi Togo Isamu	Affiliation unknown	2
Andi Widyanti	Affiliation unknown	2
Agung Putu Agus Saputra	Affiliation unknown	2
Diah Islamyati Harsyam	Affiliation unknown	2
Irmawati Irmawati	Affiliation unknown	2
ADAM MALIK	Universitas Halu Oleo	1
KHAIRUN NISA	Universitas Halu Oleo	1
La Rianda	Affiliation unknown	1
SARAWA -	Affiliation unknown	1
Suwarjoyowirayatno Suwarjoyowirayatno	Universitas Halu Oleo	1
Wa Ode Sarina	Universitas Halu Oleo	1
Stefiana Yunisa Lakawa	Affiliation unknown	1
Maysuci Ayunir	Affiliation unknown	1
Muhammad Dila	Affiliation unknown	1
Andi Haerul	Hasanuddin University	1
Wa Ode Meli	Affiliation unknown	1
Siti Ngaropa	Affiliation unknown	1
Satria Satria	Affiliation unknown	1
Muhamad Hasjal	Affiliation unknown	1
Febriani Safitri	Affiliation unknown	1
Rana Auliana	Affiliation unknown	1
Samsia Samsia	Affiliation unknown	1
Nurlin Nurlin	Affiliation unknown	1
Selvi Yunita	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 8 Nov 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN PENYEDAP RASA KOMERSIAL TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI KONJI AMPAS KELAPA</dc:title>
	<dc:creator>Haider, Mohamad</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>Baco, Abdu Rahman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis study aimed to determine the effect of addition of commercial flavorings to the organoleptic value and proximate test of coconut dregs konji product. This study used a completely randomized design (CRD), namely the addition of commercial flavorings (H), namely the treatment of H0 (0%), H1 (5g), H2 (10g), H3 (15g) and H4 (20g). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The addition of commercial flavorings had a very significantly effect (p 0.05) on the parameters of aroma, taste, texture, and color (p 0.05). H1 was the selected treatment with a color, aroma, taste and texture assessment score of 3.99 (like), 4.15 (like), 4.02 (like) and 4.05 (like), respectively. Sample H1 had moisture, crude fiber, protein and fat content values of 35.54%, 23.95%, 10.46% and 31.83%, respectively. The addition of commercial flavorings has an effect on taste because commercial flavorings are able to create a savory taste when added to food products besides commercial flavorings can change color, create aroma and improve texture because glutamic acid is able to dissolve in water.Keywords: konji, coconut pulp, commercial flavorin.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan penyedap rasa komersial terhadap nilai organoleptik dan uji proksimat produk konji ampas kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu penambahan penyedap rasa komersial (H) yaitu perlakuan H0 (0%), H1 (5g), H2 (10g), H3 (15g) dan H4 (20g). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan penyedap rasa komersial berpengaruh sangat nyata (p0,05) terhadap parameter aroma, rasa, tekstur, dan warna (p0,05). H1 merupakan perlakuan terpilih dengan skor penilaian Warna, aroma, rasa dan tekstur berturut-turut sebesar 3.99 (suka), 4.15 (suka), 4.02 (suka) dan 4,05 (suka). Sampel H1 memiliki nilai kadar air, serat kasar, protein dan lemak berturut-turut sebesar 35,54%, 23,95%, 10.46% dan 31.83%. Penambahan penyedap rasa komersial berpengaruh terhadap rasa karena penyedap rasa komersial mampu menciptakan rasa gurih saat ditambahkan dalam produk pangan selain itu penyedap rasa komersial mampu mengubah warna, menciptakan aroma dan memperbaiki tekstur karena asam glutamat mampu larut dalam air.Kata kunci: konji, ampas kelapa, penyedap rasa komersial.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2020-12-29</dc:date>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/15721</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i6.15721</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
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	<dc:language>eng</dc:language>
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	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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