PENGARUH PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG METE (Anacardium ocicidentale L.) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK COOKIES BERBASIS SAGU (Metroxylon sp).

Ainun, Poppy; Karimuna, La; Ansharullah, Ansharullah

doi:10.33772/jstp.v5i6.15728

Journal

PENGARUH PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG METE (Anacardium ocicidentale L.) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK COOKIES BERBASIS SAGU (Metroxylon sp).

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 6 (2020)

DOI: 10.33772/jstp.v5i6.15728
ISSN: 2527-6271
Published: 2020-12-29
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACTThe purpose of this research was to study the effects of adding red bean flour and cashew nuts to the chemical characteristics and organoleptics of sago-based cookies that the panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashew nuts K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%). ), and K4 (30%: 20%). Data were analyzed using Analysis of Variances (ANOVA). The results showed that the treatment of addition of red bean flour and cashew nuts to sago-based cookies had a very significant effect on the organoleptic of aroma, taste, and texture while not significantly affecting the color of cookies. Treatment of K0 (control 100%), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%), and K4 (30%: 20%).%). Based on the organoleptic assessment of sago-based cookies which include color, aroma, taste and texture, the values for color were 3.56 (likes), aroma 3.87 (likes), flavor 3.70 (likes), texture 2.74 (rather like) and Proximate analysis includes water, ash, protein, fat, carbohydrate and crude fiber content with values of 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%. Based on the information obtained, the sago-based cookies product has not fulfilled INS but based on organoleptic assessment, it is acceptable (like) by panelists.Keywords: Cookies, sago, red bean flour, cashews.ABSTRAKThe purpose of this study was to study the effect of addition of red bean flour and cashews to the chemical and organoleptic characteristics of sago-based cookies which panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashews, namely K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25). %), and K4 (30%: 20%). Data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of red bean flour and cashews to sago-based cookies had a very significant effect on the organoleptic assessment of aroma, taste and texture, while it had no significant effect on the organoleptic assessment of the color of cookies. Organoleptic values of sago-based cookies have organoleptic values of color, aroma, taste and texture of 3.56 (like), 3.87 (like), 3.70 (like), 2.74 (slightly like), respectively. The content of water, ash, protein, fat, carbohydrate and crude fiber were 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%, respectively.Kata kunci: cookies, sagu, tepung kacang merah, kacang mete

Collaboration network of the authors

40 authors · 131 co-authorship links · showing the 40 most connected

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Universitas Halu Oleo
Affiliation unknown

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Same organisation
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Show as table

Co-author	Organisation	Joint articles
Nur Asyik	Universitas Halu Oleo	23
RH Fitri Faradilla	Affiliation unknown	19
Muhammad Syukri Sadimantara	Universitas Halu Oleo	18
SRI REJEKI	Universitas Halu Oleo	15
Hermanto Hermanto	Affiliation unknown	15
SRI WAHYUNI	Affiliation unknown	14
Abdu Rahman Baco	Affiliation unknown	12
Tamrin Tamrin	Affiliation unknown	9
Djukrana Wahab	Affiliation unknown	6
Mariani. L	Affiliation unknown	4
Andi Widyanti	Affiliation unknown	4
Dhian Herdiansyah	Affiliation unknown	3
Kobajashi Togo Isamu	Affiliation unknown	3
Hermanto Hermanto	Universitas Halu Oleo	2
Abdul Madiki	Universitas Halu Oleo	2
Asnani Asnani	Affiliation unknown	2
Mohamad Haider	Affiliation unknown	2
Diah Islamyati Harsyam	Affiliation unknown	2
Ansarullah Ansarullah	Affiliation unknown	2
Kadir Kadir	Universitas Halu Oleo	2
Asranudin Asranudin	Affiliation unknown	2
ADAM MALIK	Universitas Halu Oleo	1
KHAIRUN NISA	Universitas Halu Oleo	1
Aminuddin Mane Kandari	Universitas Halu Oleo	1
Mani Yusuf	Affiliation unknown	1
Rachmawati Hasid	Universitas Halu Oleo	1
Sarawa Sarawa	Affiliation unknown	1
La Ode Ahmad Nur Ramadhan	Affiliation unknown	1
Kasmawati Kasmawati	Affiliation unknown	1
Ade Sahrul	Affiliation unknown	1
Dhian Herdhiansyah	Affiliation unknown	1
La Ode Kasrun	Affiliation unknown	1
Muhammad Syukri	Universitas Halu Oleo	1
Yuspian Gunawan	Affiliation unknown	1
Ridway Balaka	Affiliation unknown	1
Budiman Sudia	Affiliation unknown	1
La Ode Magribi	Affiliation unknown	1

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">PENGARUH PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG METE (Anacardium ocicidentale L.) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK COOKIES BERBASIS SAGU (Metroxylon sp).</dc:title>
	<dc:creator>Ainun, Poppy</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThe purpose of this research was to study the effects of adding red bean flour and cashew nuts to the chemical characteristics and organoleptics of sago-based cookies that the panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashew nuts K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%). ), and K4 (30%: 20%). Data were analyzed using Analysis of Variances (ANOVA). The results showed that the treatment of addition of red bean flour and cashew nuts to sago-based cookies had a very significant effect on the organoleptic of aroma, taste, and texture while not significantly affecting the color of cookies. Treatment of K0 (control 100%), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25%), and K4 (30%: 20%).%). Based on the organoleptic assessment of sago-based cookies which include color, aroma, taste and texture, the values for color were 3.56 (likes), aroma 3.87 (likes), flavor 3.70 (likes), texture 2.74 (rather like) and Proximate analysis includes water, ash, protein, fat, carbohydrate and crude fiber content with values of 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%. Based on the information obtained, the sago-based cookies product has not fulfilled INS but based on organoleptic assessment, it is acceptable (like) by panelists.Keywords : Cookies, sago, red bean flour, cashews.ABSTRAKThe purpose of this study was to study the effect of addition of red bean flour and cashews to the chemical and organoleptic characteristics of sago-based cookies which panelists liked. This study used a completely randomized design (CRD) with the addition of red bean flour and cashews, namely K0 (100% control), K1 (15%: 35%), K2 (20%: 30%), K3 (25%: 25). %), and K4 (30%: 20%). Data were analyzed using Analysis of Variance (ANOVA). The results showed that the addition of red bean flour and cashews to sago-based cookies had a very significant effect on the organoleptic assessment of aroma, taste and texture, while it had no significant effect on the organoleptic assessment of the color of cookies. Organoleptic values of sago-based cookies have organoleptic values of color, aroma, taste and texture of 3.56 (like), 3.87 (like), 3.70 (like), 2.74 (slightly like), respectively. The content of water, ash, protein, fat, carbohydrate and crude fiber were 8.49%, 2.26%, 6.07%, 22.13%, 61.03%, 40.34%, respectively.Kata kunci: cookies, sagu, tepung kacang merah, kacang mete</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>2020-12-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<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/15728</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i6.15728</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15728/10611</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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