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KARAKTERISTIK NILAI GIZI DAN ORGANOLEPTIK BISKUIT DARI BERBAGAI FORMULASI TEPUNG KOMPOSIT: STUDI KEPUSTAKAAN

Jurnal Sains dan Teknologi Pangan · Vol. 8 No. 3 (2023)

DOI
10.33772/jstp.v8i3.41829
ISSN
2527-6271
Published
2023-06-25
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This review aimed to look at the nutritional and organoleptic characteristics of biscuit formulations of various types of local food composite flour. Composite flour is flour derived from tubers, nuts, or cereals with or without wheat flour and is used as a raw material for food preparations. The various composite flour formulation processes are done to improve the characteristics of the resulting biscuits. The results of the review show that the nutritional value of each product formulation is different, and food products produced from various composite flour formulations can meet the Indonesian National Standard (SNI). The results show that the highest water content (4.01%) was found in the formulation of sorghum flour: flour, the highest fat content (35.69%) was found in the formulation of kaopi flour: coconut dregs flour, and the highest protein content (6.39%) was found in the formulation of sorghum flour: flour. The highest average color, aroma, texture, and taste scores were found in the formulation of kaopi flour: coconut dregs flour with values of 3.53, 3.59, 3.75, and 3.79, respectively. Keywords: Biscuit, nutritional value, composite flour..ABSTRAK Review ini bertujuan untuk melihat karakteristik nilai gizi dan organoleptik biskuit formulasi berbagai jenis tepung komposit pangan lokal. Tepung komposit adalah tepung yang berasal dari umbi-umbian, kacang-kacangan, atau sereal dengan atau tanpa tepung terigu atau gandum dan digunakan sebagai bahan baku olahan pangan. Proses formulasi berbagai tepung kompsit dilakukan untuk memperbaiki karakteristik biskuit yang dihasilkan. Hasil review menunjukkan bahwa nilai gizi setiap formulasi produk memiliki perbedaan, dan produk pangan yang dihasilkan dari formulasi berbagai tepung komposit dapat memenuhi Standar Nasional Indonesia (SNI). Hasil review menunjukan bahwa nilai gizi tertinggi untuk kadar air adalah formulasi tepung sorgum: tepung terigu sebesar 4,01%, kadar lemak tertinggi yaitu formulasi tepung kaopi: tepung ampas kelapa sebesar 35,69% dan kadar protein tertinggi yaitu formulasi tepung sorgum: tepung terigu sebesar 6,39%. Nilai organoleptik tertinggi untuk warna adalah formulasi tepung kaopi: tepung ampas kelapa sebesar 3,53%, nilai aroma tertinggi yaitu formulasi tepung kaopi: tepung ampas kelapa sebesar 3,59%, nilai tekstur tertinggi yaitu formulasi tepung kaopi: tepung ampas kelapa sebesar 3,75%, dan nilai rasa tertinggi yaitu formulasi tepung kaopi: tepung ampas kelapa 3,79%. Kata Kunci: biskuit, nilai gizi, tepung komposit.

Collaboration network of the authors

40 authors · 125 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
Ansharullah AnsharullahUniversitas Halu Oleo19
SRI REJEKIUniversitas Halu Oleo11
RH Fitri FaradillaAffiliation unknown10
LA KARIMUNAUniversitas Halu Oleo10
Hermanto HermantoUniversitas Halu Oleo9
Andi KhaeruniUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown6
Tamrin TamrinUniversitas Halu Oleo6
Sigit PriatmokoState University of Semarang4
Nur AsyikUniversitas Halu Oleo4
Rudi HartonoAffiliation unknown3
Subiyanto Hadi SaputroAffiliation unknown3
Andi Besse PatadjaiAffiliation unknown2
Sarinah SarinahAffiliation 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
Abdu Rahman BacoAffiliation unknown2
Muhammad Zakir MuzakkarAffiliation unknown2
Wa Ode RatnaUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
Sakir SakirAffiliation unknown1
Zainul KarimAffiliation unknown1
Nurul HidayatiAffiliation unknown1
Rudi TriyonoAffiliation unknown1
Rindi Anti Nur FadhilahAffiliation unknown1
LIANTO -Affiliation unknown1
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">KARAKTERISTIK NILAI GIZI DAN ORGANOLEPTIK BISKUIT DARI BERBAGAI FORMULASI TEPUNG KOMPOSIT: STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Irsak, Al</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT 
	
	This review aimed to look at the nutritional and organoleptic characteristics of biscuit formulations of various types of local food composite flour. Composite flour is flour derived from tubers, nuts, or cereals with or without wheat flour and is used as a raw material for food preparations. The various composite flour formulation processes are done to improve the characteristics of the resulting biscuits. The results of the review show that the nutritional value of each product formulation is different, and food products produced from various composite flour formulations can meet the Indonesian National Standard (SNI). The results show that the highest water content (4.01%) was found in the formulation of sorghum flour: flour, the highest fat content (35.69%) was found in the formulation of kaopi flour: coconut dregs flour, and the highest protein content (6.39%) was found in the formulation of sorghum flour: flour. The highest average color, aroma, texture, and taste scores were found in the formulation of kaopi flour: coconut dregs flour with values of 3.53, 3.59, 3.75, and 3.79, respectively. 

Keywords: Biscuit, nutritional value, composite flour.
.ABSTRAK
 Review ini bertujuan untuk melihat karakteristik nilai gizi dan organoleptik biskuit formulasi berbagai jenis tepung komposit pangan lokal. Tepung komposit adalah tepung yang berasal dari umbi-umbian, kacang-kacangan, atau sereal dengan atau tanpa tepung terigu atau gandum dan digunakan sebagai bahan baku olahan pangan. Proses formulasi berbagai tepung kompsit dilakukan untuk memperbaiki karakteristik biskuit yang dihasilkan. Hasil review menunjukkan bahwa nilai gizi setiap formulasi produk memiliki perbedaan, dan produk pangan yang dihasilkan dari formulasi berbagai tepung komposit dapat memenuhi Standar Nasional Indonesia (SNI). Hasil review menunjukan bahwa nilai gizi tertinggi untuk kadar air adalah formulasi tepung sorgum : tepung terigu sebesar 4,01%, kadar lemak tertinggi yaitu formulasi tepung kaopi : tepung ampas kelapa sebesar 35,69% dan kadar protein tertinggi yaitu formulasi tepung sorgum : tepung terigu sebesar 6,39%. Nilai organoleptik tertinggi untuk warna adalah formulasi tepung kaopi : tepung ampas kelapa sebesar 3,53%, nilai aroma tertinggi yaitu formulasi tepung kaopi : tepung ampas kelapa sebesar 3,59%, nilai tekstur tertinggi yaitu formulasi tepung kaopi : tepung ampas kelapa sebesar 3,75%, dan nilai rasa tertinggi yaitu formulasi tepung kaopi : tepung ampas kelapa 3,79%.
Kata Kunci: biskuit, nilai gizi, tepung komposit.</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>2023-06-25</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/41829</dc:identifier>
	<dc:identifier>10.33772/jstp.v8i3.41829</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v8i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/41829/18552</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Sains dan Teknologi Pangan</dc:rights>
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