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PENGARUH PERBEDAAN PENAMBAHAN TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN DAGING IKAN CAKALANG (Katsuwonus pelamis) TERHADAP NILAI GIZI DAN SENSORIK BISKUIT

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 6 (2022)

DOI
10.33772/jstp.v6i6.22855
ISSN
2527-6271
Published
2022-01-03
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThe aim of the study was to determine the effect yellow sweet potato flour (Ipomoea batatas L) and skipjack tuna (Katsuwonus pelamis) addition on the nutritional and sensory values of biscuit products. This research was conducted using a completely randomized design (CRD) method with various formulation treatments, namely K0 (100% wheat flour), K1 (75% yellow sweet potato flour: 5% fish meat: 20% wheat flour), K2 (70% yellow sweet potato flour: 10% fish meat: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% fish meat: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% fish meat: 20% wheat flour). The data were analyzed using analysis of variance, with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the K1 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, aroma, taste, and texture reached 4.34 (like), 4.16 (like), 4.13 (like), and 4.09 (like), respectively. Nutritional value analysis of the selected K1 biscuit products shows that it contained 6.87% water, 2.83% ash, 26.17% fat, 6.58% protein, and 57.83% carbohydrates. The biscuit product with the addition of yellow sweet potato flour and skipjack fish meat met the national standard for fat and protein contents. Keyword: Biscuit, yellow sweet potato flour, skipjack meatABSTRAKPenelitian bertujuan untuk mengetahui perbedaan penambahan tepung ubi jalar kuning (Ipomoea batatas L) dan daging ikan cakalang (Katsuwonus pelamis) terhadap nilai gizi dan sensorik produk biskuit. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan formulasi, yaitu K0 (Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75%: daging ikan 5%: tepung terigu 20%), K2 (Tepung ubi jalar kuning 70%: daging ikan 10%: tepung terigu 20%), K3 (Tepung ubi jalar kuning 65%: daging ikan 15%: tepung terigu 20%), K4 (Tepung ubi jalar kuning 60%: daging ikan 20%: tepung terigu 20%). Data hasil penelitian dianalisis menggunakan sidik ragam (analysis of varian), dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakukan K1 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,34 (suka), aroma 4,16 (suka), rasa 4,13 (suka) dan tekstur 4,09 (suka). Analisis nilai gizi produk biskuit terpilih K1 meliputi kadar air (6,87),abu (2,83), lemak (26,17), protein (6,58) dan karbohidrat (57,83). Berdasarkan standar mutu SNI biskuit, bahwa produk biskuit penambahan tepung ubi jalar kuning dan daging ikan cakalang sudah memenuhi standar mutu SNI untuk kadar lemak dan kadar protein.Kata kunci: Biskuit,ubi jalar kuning, daging ikan cakalang lumat

Collaboration network of the authors

40 authors · 131 co-authorship links · 1 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
  • Universitas Dr. Soetomo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo18
RH Fitri FaradillaAffiliation unknown16
SRI REJEKIUniversitas Halu Oleo15
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo14
La KarimunaAffiliation unknown13
Muhammad Syukri SadimantaraUniversitas Halu Oleo13
Abdu Rahman BacoAffiliation unknown11
SRI WAHYUNIAffiliation unknown10
Hermanto HermantoAffiliation unknown9
Djukrana WahabAffiliation unknown6
Asnani AsnaniUniversitas Halu Oleo6
Tamrin TamrinAffiliation unknown5
Andi Besse PatadjaiUniversitas Halu Oleo5
Moh Nuh IbrahimUniversitas Halu Oleo4
Tamrin TamrinUniversitas Halu Oleo3
Mariani. LAffiliation unknown3
Hermanto HermantoUniversitas Halu Oleo3
Nur illiyin AkibAffiliation unknown2
Ari SartinahUniversitas Halu Oleo2
Asnani AsnaniAffiliation unknown2
Mohamad HaiderAffiliation unknown2
Kobajashi Togo IsamuAffiliation unknown2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Salam SalamUniversitas Halu Oleo1
Farida FaridaUniversitas Dr. Soetomo1
Asman AsmanUniversitas Halu Oleo1
Anita Komala SariUniversitas Halu Oleo1
Muh. Alsere Bardian SahabaUniversitas Halu Oleo1
Wa Ode SarinaUniversitas Halu Oleo1
Selin LolopayungUniversitas Halu Oleo1
Fajrin AssidikUniversitas Halu Oleo1
Erma YunikaUniversitas Halu Oleo1
Rita SaharaUniversitas Halu Oleo1
Eko BramatyaUniversitas Halu Oleo1

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 PERBEDAAN PENAMBAHAN TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN DAGING IKAN CAKALANG (Katsuwonus pelamis) TERHADAP NILAI GIZI DAN SENSORIK BISKUIT</dc:title>
	<dc:creator>Lestari, Yuyun Dwi</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>Isamu, Kobajashi T</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe aim of the study was to determine the effect yellow sweet potato flour (Ipomoea batatas L) and skipjack tuna (Katsuwonus pelamis) addition on the nutritional and sensory values of biscuit products. This research was conducted using a completely randomized design (CRD) method with various formulation treatments, namely K0 (100% wheat flour), K1 (75% yellow sweet potato flour: 5% fish meat: 20% wheat flour), K2 (70% yellow sweet potato flour: 10% fish meat: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% fish meat: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% fish meat: 20% wheat flour). The data were analyzed using analysis of variance, with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the K1 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, aroma, taste, and texture reached 4.34 (like), 4.16 (like), 4.13 (like), and 4.09 (like), respectively. Nutritional value analysis of the selected K1 biscuit products shows that it contained 6.87% water, 2.83% ash, 26.17% fat, 6.58% protein, and 57.83% carbohydrates. The biscuit product with the addition of yellow sweet potato flour and skipjack fish meat met the national standard for fat and protein contents. Keyword: Biscuit, yellow sweet potato flour, skipjack meatABSTRAKPenelitian bertujuan untuk mengetahui perbedaan penambahan tepung ubi jalar kuning (Ipomoea batatas L) dan daging ikan cakalang (Katsuwonus pelamis) terhadap nilai gizi dan sensorik produk biskuit. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan formulasi, yaitu K0 (Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : daging ikan 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : daging ikan 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : daging ikan 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : daging ikan 20% : tepung terigu 20%). Data hasil penelitian dianalisis menggunakan sidik ragam (analysis of varian), dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakukan K1 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,34 (suka), aroma 4,16 (suka), rasa 4,13 (suka) dan tekstur 4,09 (suka). Analisis nilai gizi produk biskuit terpilih K1 meliputi kadar air (6,87),abu (2,83), lemak (26,17), protein (6,58) dan karbohidrat (57,83). Berdasarkan standar mutu SNI biskuit, bahwa produk biskuit penambahan tepung ubi jalar kuning dan daging ikan cakalang sudah memenuhi standar mutu SNI untuk kadar lemak dan kadar protein.Kata kunci: Biskuit,ubi jalar kuning, daging ikan cakalang lumat</dc:description>
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	<dc:date>2022-01-03</dc:date>
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	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/22855/13720</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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