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PENILAIAN ORGANOLEPTIK DAN KARAKTERISTIK FISIK COOKIES TEPUNG UBI KANO (Dioscorea rotundata) FERMENTASI BAKTERI ASAM LAKTAT ISOLAT SBM.4A

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 2 (2021)

DOI
10.33772/jstp.v6i2.17771
ISSN
2527-6271
Published
2021-04-20
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTOne effort to reduce dependence on wheat flour is by utilizing local food in several regions in Indonesia, one of which is Wakatobi, Southeast Sulawesi. Kano can be processed to make cookies because it has a high potential as a carbohydrate source. However, several physicochemical properties must be improved to produce the flour with better characteristics. One way that can be done to modify starch is by fermentation using LAB. This study aimed to analyze the effect of LAB fermentation on the organoleptic assessment and physical characteristics of cookies. The result of the research on the organoleptic test of fermented kano potato flour cookies was 3.20 (slightly like) and unfermented kano sweet potato flour cookies was 4.20 (like).Keywords: Kano’s flour, Modification, CookiesABSTRAKSalah satu upaya untuk mengurangi ketergantungan tepung terigu yaitu dengan memanfaatkan pangan lokal pada beberapa daerah di Indonesia, salah satunya di Wakatobi Sulawesi Tenggara.Ubi kano dapat diolah dalam pembuatan cookies, karena berpotensi sebagai sumber karbohidrat yang cukup tinggi. Namun, ada beberapa sifat fisikokimia yang harus diperbaiki agar dapat memperbaiki karakteristik tepung yang dihasilkan. Salah satu cara yang dapat dilakukan untuk modifikasi pati adalah dengan fermentasi menggunakan BAL. Penelitian ini bertujuan untuk menganalisis pengaruh fermentasi BAL pada penilaian organoleptik dan karakteristik fisik cookies. Hasil penelitian uji organoleptik cookies tepung ubi kano fermentasi secara overall 3,20 (agak suka) dan cookies tepung ubi kano tanpa fermentasi 4,20 (suka).Kata kunci: Tepung ubi kano, Modifikasi, Cookies

Collaboration network of the authors

40 authors · 132 co-authorship links · 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
  • 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
SRI REJEKIUniversitas Halu Oleo16
Muhammad Syukri SadimantaraUniversitas Halu Oleo15
RH Fitri FaradillaAffiliation unknown12
Ansharullah AnsharullahUniversitas Halu Oleo10
Andi KhaeruniUniversitas Halu Oleo8
Hermanto HermantoAffiliation unknown7
Nur AsyikUniversitas Halu Oleo6
Asnani AsnaniAffiliation unknown6
Tamrin TamrinUniversitas Halu Oleo5
La KarimunaAffiliation unknown4
Sigit PriatmokoState University of Semarang4
Sarinah SarinahAffiliation unknown3
Rudi HartonoAffiliation unknown3
Subiyanto Hadi SaputroAffiliation unknown3
Zuraidah ZuraidahAffiliation unknown3
Thamrin AzisAffiliation unknown2
Mashuni MashuniAffiliation unknown2
Muhammad Zakir MuzakkarAffiliation unknown2
Abdu Rahman BacoAffiliation unknown2
Kobajashi Togo IsamuAffiliation unknown2
Zulfa SakhiyyaAffiliation unknown2
Januarius MujiyantoAffiliation unknown2
Rahayu Puji HaryantiAffiliation unknown2
Yuni Dwi SusantiAffiliation unknown2
Abdurrachman FaridiAffiliation unknown2
Sri KadarwatiState University of Semarang2
F. ‪Widhi MahatmantiAffiliation unknown2
Harjito HarjitoAffiliation unknown2
Agung Tri PrasetyaState University of Semarang2
Jumaeri JumaeriAffiliation unknown2
Sri Wuli FitriatiAffiliation unknown2
Sri Endah WahyuningsihAffiliation unknown2
Muh Fakhrihun Na'amAffiliation unknown2
Andi DahlanAffiliation 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 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENILAIAN ORGANOLEPTIK DAN KARAKTERISTIK FISIK COOKIES TEPUNG UBI KANO (Dioscorea rotundata) FERMENTASI BAKTERI ASAM LAKTAT ISOLAT SBM.4A</dc:title>
	<dc:creator>Zikirah, Sitti</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Susilowati, Prima Endang</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTOne effort to reduce dependence on wheat flour is by utilizing local food in several regions in Indonesia, one of which is Wakatobi, Southeast Sulawesi. Kano can be processed to make cookies because it has a high potential as a carbohydrate source. However, several physicochemical properties must be improved to produce the flour with better characteristics. One way that can be done to modify starch is by fermentation using LAB. This study aimed to analyze the effect of LAB fermentation on the organoleptic assessment and physical characteristics of cookies. The result of the research on the organoleptic test of fermented kano potato flour cookies was 3.20 (slightly like) and unfermented kano sweet potato flour cookies was 4.20 (like).Keywords: Kano’s flour, Modification, CookiesABSTRAKSalah satu upaya untuk mengurangi ketergantungan tepung terigu yaitu dengan memanfaatkan pangan lokal pada beberapa daerah di Indonesia, salah satunya di Wakatobi Sulawesi Tenggara.Ubi kano dapat diolah dalam pembuatan cookies, karena berpotensi sebagai sumber karbohidrat yang cukup tinggi. Namun, ada beberapa sifat fisikokimia yang harus diperbaiki agar dapat memperbaiki karakteristik tepung yang dihasilkan. Salah satu cara yang dapat dilakukan untuk modifikasi pati adalah dengan fermentasi menggunakan BAL. Penelitian ini bertujuan untuk menganalisis pengaruh fermentasi BAL pada penilaian organoleptik dan karakteristik fisik cookies. Hasil penelitian uji organoleptik cookies tepung ubi kano fermentasi secara overall 3,20 (agak suka) dan cookies tepung ubi kano tanpa fermentasi 4,20 (suka).Kata kunci : Tepung ubi kano, Modifikasi, Cookies</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>2021-04-20</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/17771</dc:identifier>
	<dc:identifier>10.33772/jstp.v6i2.17771</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/17771/11680</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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