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KAJIAN HASIL PENILAIAN ORGANOLEPTIK PRODUK TAHU YANG DIBUAT DENGAN MENGGUNAKAN KOAGULAN BAKTERI ASAM LAKTAT (BAL)

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

DOI
10.33772/jstp.v2i6.3866
ISSN
2527-6271
Published
2018-04-09
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to analyze the effect of the addition of lactic acid bacteria isolates (UM 1.4 A)originating from wikau maombo product on the organoleptik assessment (color, aroma, taste, and texture) of atofu. This study used a completely randomized design (CRD) of one factor with three treatments, ie. 2% lactic acidbacteria, 3% lactic acid bacteria, and 4% lactic acid bacteria. The best result for organoleptic assessment wasobtained by the sample with 4% lactic acid bacteria with with favorite rating scores of color, aroma, taste, andtexture reached 2.813 (slightly like), 3.080 (like), 4.387 (like), and 3.507 (like), respectively. Keywords: Soy, tofu, Lactic Acid Bacteria, wikau maombo. ABSTRAK Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan isolat BAL (UM1.4A) asal produk wikaumaombo terhadap karakteristik penilaian organoleptik yang meliputi warna, aroma, rasa dan tekstur pada produktahu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan starter BALyaitu penambahan BAL 2%, penambahan BAL 3% dan penambahan BAL 4%. Perlakuan penambahan BAL 4%merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar2,813 (agak suka), aroma sebesar 3,080 (suka), rasa sebesar 4,387 (suka) dan tekstur sebesar 3,507 (suka).Sehingga dapat disimpulkan bahwa produk tahu dengan perlakuan penambahan BAL 4% dapat diterima dandisukai oleh panelis. Kata kunci: Kedelai, tahu, Bakteri Asam Laktat, wikau maombo.

Collaboration network of the authors

40 authors · 154 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • State University of Semarang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
SRI REJEKIUniversitas Halu Oleo10
RH Fitri FaradillaAffiliation unknown10
Ansharullah AnsharullahUniversitas Halu Oleo9
ABDUL RAHMANUniversitas Halu Oleo7
Hermanto HermantoUniversitas Halu Oleo6
Asmar HasanUniversitas Halu Oleo5
MUHAMMAD TAUFIKAffiliation unknown5
Asnani AsnaniAffiliation unknown5
Vit Neru SatrahUniversitas Halu Oleo4
Gusti Ayu Kade SutariatiUniversitas Halu Oleo4
LA KARIMUNAUniversitas Halu Oleo4
Sigit PriatmokoState University of Semarang4
La Ode Santiaji BandeUniversitas Halu Oleo3
MARIADI MARIADIUniversitas Halu Oleo3
TERRY PAKKIUniversitas Halu Oleo3
Asniah AsniahUniversitas Halu Oleo3
Teguh WijayantoAffiliation unknown3
HS GusnawatyAffiliation unknown3
Tamrin TamrinUniversitas Halu Oleo3
Rudi HartonoAffiliation unknown3
Subiyanto Hadi SaputroAffiliation unknown3
Zuraidah ZuraidahAffiliation unknown3
AGUNG YUSWANAUniversitas Halu Oleo2
SYAIR SYAIRUniversitas Halu Oleo2
Rahayu MallarangengUniversitas Halu Oleo2
La Ode Santiaji BandeAffiliation unknown2
Eka Lestari AriyantiAffiliation unknown2
Nur AsyikUniversitas Halu Oleo2
Sarinah SarinahAffiliation unknown2
Zulfa SakhiyyaAffiliation unknown2
Januarius MujiyantoAffiliation unknown2
Rahayu Puji HaryantiAffiliation unknown2
Yuni Dwi SusantiAffiliation unknown2
Safrika SafrikaAffiliation unknown1
Bagio BagioAffiliation unknown1
Rezqi MaliaAffiliation 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 31 Oct 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KAJIAN HASIL PENILAIAN ORGANOLEPTIK PRODUK TAHU YANG DIBUAT DENGAN MENGGUNAKAN KOAGULAN BAKTERI ASAM LAKTAT (BAL)</dc:title>
	<dc:creator>Wati, Dina</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Khaeruni, Andi</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT  The purpose of this study was to analyze the effect of the addition of lactic acid bacteria isolates (UM 1.4 A)originating from wikau maombo product on the organoleptik assessment (color, aroma, taste, and texture) of atofu. This study used a completely randomized design (CRD) of one factor with three treatments, ie. 2% lactic acidbacteria, 3% lactic acid bacteria, and 4% lactic acid bacteria. The best result for organoleptic assessment wasobtained by the sample with 4% lactic acid bacteria with with favorite rating scores of color, aroma, taste, andtexture reached 2.813 (slightly like), 3.080 (like), 4.387 (like), and 3.507 (like), respectively.   Keywords: Soy, tofu, Lactic Acid Bacteria, wikau maombo.  ABSTRAK Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan isolat BAL (UM1.4A) asal produk wikaumaombo terhadap karakteristik penilaian organoleptik yang meliputi warna, aroma, rasa dan tekstur pada produktahu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan starter BALyaitu penambahan BAL 2%, penambahan BAL 3% dan penambahan BAL 4%. Perlakuan penambahan BAL 4%merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar2,813 (agak suka), aroma sebesar 3,080 (suka), rasa sebesar 4,387 (suka) dan tekstur sebesar 3,507 (suka).Sehingga dapat disimpulkan bahwa produk tahu dengan perlakuan penambahan BAL 4% dapat diterima dandisukai oleh panelis. Kata kunci: Kedelai, tahu, Bakteri Asam Laktat, wikau maombo. </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>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3866</dc:identifier>
	<dc:identifier>10.33772/jstp.v2i6.3866</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/3866/2946</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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