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PENGARUH SUBSTITUSI TEPUNG KULIT PISANG KEPOK TERHADAP PENILAIAN FISIKOKIMIA DAN ORGANOLEPTIK KUE MANGKOK

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 2 (2018)

DOI
10.33772/jstp.v3i2.4421
ISSN
2527-6271
Published
2018-08-04
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to study the effect of substitution of banana peel flour on the organoleptic and physicochemical propertie ofcupcakes. This research used Completely Randomized Design (RAL). This research consisted of 5 treatments with variationof addition of wheat flour with banana peel flour ie. C0 (100: 0), C1 (95: 5), C2 (90:10), C3 (85:15) and C4 (80: 20). Theresults showed that the effect of substitution of banana banana peel flour effect on organoleptic, swelling power andproximate cupcakes. The results showed that C0 sample was the selected product with the character of organoleptic value tothe color, aroma, taste and texture ie. 4.38% (like), 4.28% (like), 4.24% taste (like) and 4.10% (like) respectively. C0 issample with the highest of swelling power namely 44,95% while C3 is sample with highest protein content approximately10,86%. Therefore, substitution of banana peel flour had an effect on organoleptic and physicochemical properties ofcupcake. Keywords: Banana peel flour, cupcakes, organoleptic, physicochemical. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh subtitusi tepung kulit pisang kepok terhadap penilaian organoleptik danfisikokimia kue mangkok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Penelitian ini terdiri atas 5 perlakuandengan variasi penambahan tepung terigu dengan tepung kulit pisang kepok yaitu C0 (100:0), C1 (95:5), C2 (90:10), C3(85:15), dan C4 (80:20). Hasil penelitian menunjukkan bahwa perlakuan subtitusi tepung kulit pisang kepok berpengaruhterhadap penilaian organoleptik, daya kembang, dan proksimat kue mangkok. Hasil penelitian menunjukkan bahwa C0merupakan produk terpilih dengan karakter nilai organoleptik terhadap warna, aroma, rasa dan tekstur berturut-turutsebesar 4,38% (suka), 4,28% (suka), rasa 4,24% (suka) dan 4,10% (suka). C0 merupakan sampel dengan nilai dayakembang kue tertinggi sebesar 44,95% sedangkan C3 merupakan sampel dengan kadar protein tertinggi sebesar 10,86%.Oleh karena itu, subtitusi tepung kulit pisang kepok berpengaruh terhadap penilaian organoleptik dan fisikokimia kuemangkok. Kata kunci: Tepung kulit pisang kepok, kue mangkok, organolpetik, fisikokimia.

Collaboration network of the authors

40 authors · 125 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-authorOrganisationJoint articles
Tamrin TamrinAffiliation unknown22
Nur AsyikUniversitas Halu Oleo21
RH Fitri FaradillaAffiliation unknown19
La KarimunaAffiliation unknown19
SRI REJEKIUniversitas Halu Oleo18
SRI WAHYUNIAffiliation unknown18
Abdu Rahman BacoAffiliation unknown15
Muhammad Syukri SadimantaraUniversitas Halu Oleo13
Djukrana WahabAffiliation unknown8
Kobajashi Togo IsamuAffiliation unknown5
Muhammad Zakir MuzakkarAffiliation unknown4
Mariani. LAffiliation unknown4
Hermanto HermantoUniversitas Halu Oleo2
Asnani AsnaniAffiliation unknown2
Mohamad HaiderAffiliation unknown2
Franciskus Faa Duhu HuluAffiliation unknown2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Edi PurwantaAffiliation unknown2
Maysuci AyunirAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo1
Wa Ode SarinaUniversitas Halu Oleo1
Wulandari WulandariAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Jumadin JumadinAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation unknown1
Andi HaerulHasanuddin University1
Febriani SafitriAffiliation unknown1
Iin WidiastutiAffiliation unknown1
Dita Puspita AyuAffiliation unknown1
Rana AulianaAffiliation 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 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH SUBSTITUSI TEPUNG KULIT PISANG KEPOK TERHADAP PENILAIAN FISIKOKIMIA DAN ORGANOLEPTIK KUE MANGKOK</dc:title>
	<dc:creator>Lestari, Mawadda Sri</dc:creator>
	<dc:creator>ansharullah, ansharullah</dc:creator>
	<dc:creator>hermanto, hermanto</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to study the effect of substitution of banana peel flour on the organoleptic and physicochemical propertie ofcupcakes. This research used Completely Randomized Design (RAL). This research consisted of 5 treatments with variationof addition of wheat flour with banana peel flour ie. C0 (100: 0), C1 (95: 5), C2 (90:10), C3 (85:15) and C4 (80: 20). Theresults showed that the effect of substitution of banana banana peel flour effect on organoleptic, swelling power andproximate cupcakes. The results showed that C0 sample was the selected product with the character of organoleptic value tothe color, aroma, taste and texture ie. 4.38% (like), 4.28% (like), 4.24% taste (like) and 4.10% (like) respectively. C0 issample with the highest of swelling power namely 44,95% while C3 is sample with highest protein content approximately10,86%. Therefore, substitution of banana peel flour had an effect on organoleptic and physicochemical properties ofcupcake. Keywords: Banana peel flour, cupcakes, organoleptic, physicochemical. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh subtitusi tepung kulit pisang kepok terhadap penilaian organoleptik danfisikokimia kue mangkok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Penelitian ini terdiri atas 5 perlakuandengan variasi penambahan tepung terigu dengan tepung kulit pisang kepok yaitu C0 (100:0), C1 (95:5), C2 (90:10), C3(85:15), dan C4 (80:20). Hasil penelitian menunjukkan bahwa perlakuan subtitusi tepung kulit pisang kepok berpengaruhterhadap penilaian organoleptik, daya kembang, dan proksimat kue mangkok. Hasil penelitian menunjukkan bahwa C0merupakan produk terpilih dengan karakter nilai organoleptik terhadap warna, aroma, rasa dan tekstur berturut-turutsebesar 4,38% (suka), 4,28% (suka), rasa 4,24% (suka) dan 4,10% (suka). C0 merupakan sampel dengan nilai dayakembang kue tertinggi sebesar 44,95% sedangkan C3 merupakan sampel dengan kadar protein tertinggi sebesar 10,86%.Oleh karena itu, subtitusi tepung kulit pisang kepok berpengaruh terhadap penilaian organoleptik dan fisikokimia kuemangkok. Kata kunci: Tepung kulit pisang kepok, kue mangkok, organolpetik, fisikokimia.</dc:description>
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	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-08-04</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/4421</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i2.4421</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 2 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/4421/3417</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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