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

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 4 (2022)

DOI
10.33772/jstp.v7i4.27483
ISSN
2527-6271
Published
2022-08-26
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis review aims to investigate the characteristics of the nutritional and organoleptic values of the baruasa cake formulation of various types of local food composite flour. Composite flour is flour derived from tubers, beans, or cereals with or without flour or wheat and is used as a raw material for food preparations. The formulation process of various composite flour is carried out to improve the characteristics of the new cake produced. The results of the review show that the characteristics of the nutritional value of baruasa cake products are influenced by different formulations and other mixed food additives from various composite flours. The product has met the Indonesian National Standard (SNI) based on the characteristics of nutritional value. The results of the organoleptic assessment generally showed that the new cake products made from composite flour formulations were favored by the panelists.Keywords: Nutritional value, baruasa, composite flour.ABSTRAKReview ini bertujuan untuk mengidentifikasi karakteristik nilai gizi dan organoleptik kue baruasa 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 untuk memperbaiki karakteristik kue baruasa yang dihasilkan. Hasil review menunjukkan bahwa karakteristik nilai gizi produk kue baruasa dipengaruhi oleh formulasi yang berbeda dan bahan tambahan pangan campuran lainnya dari berbagai tepung komposit. Produk tersebut telah memenuhi Standar Nasional Indonesia (SNI) berdasarkan karakteristik nilai gizi. Hasil penilaian organoleptik secara umum menunjukkan produk kue baruasa yang dibuat dari bahan baku formulasi tepung komposit disukai oleh panelis.Kata kunci: Nilai gizi, baruasa, tepung komposit.

Collaboration network of the authors

40 authors · 138 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 Oleo26
SRI REJEKIUniversitas Halu Oleo17
Muhammad Syukri SadimantaraUniversitas Halu Oleo15
Hermanto HermantoAffiliation unknown11
Andi KhaeruniUniversitas Halu Oleo10
Tamrin TamrinAffiliation unknown10
Nur AsyikUniversitas Halu Oleo7
La KarimunaAffiliation unknown7
Asnani AsnaniAffiliation unknown6
Sri KadarwatiState University of Semarang5
Rudi HartonoAffiliation unknown4
Sigit PriatmokoState University of Semarang4
Sarinah SarinahAffiliation unknown4
Prima Endang SusilowatiAffiliation unknown3
Subiyanto Hadi SaputroAffiliation unknown3
Jumaeri JumaeriAffiliation 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
F. ‪Widhi MahatmantiAffiliation unknown2
Harjito HarjitoAffiliation unknown2
Agung Tri PrasetyaState University of Semarang2
Sri Wuli FitriatiAffiliation unknown2
Anwar AnwarAffiliation unknown2
Restu LibrianiAffiliation unknown2
Mariani. LAffiliation 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 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KARAKTERISTIK NILAI GIZI DAN ORGANOLEPTIK KUE BARUASA DARI BERBAGAI FORMULASI TEPUNG KOMPOSIT : STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Hasmira, Hasmira</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis review aims to investigate the characteristics of the nutritional and organoleptic values of the baruasa cake formulation of various types of local food composite flour. Composite flour is flour derived from tubers, beans, or cereals with or without flour or wheat and is used as a raw material for food preparations. The formulation process of various composite flour is carried out to improve the characteristics of the new cake produced. The results of the review show that the characteristics of the nutritional value of baruasa cake products are influenced by different formulations and other mixed food additives from various composite flours. The product has met the Indonesian National Standard (SNI) based on the characteristics of nutritional value. The results of the organoleptic assessment generally showed that the new cake products made from composite flour formulations were favored by the panelists.Keywords: Nutritional value, baruasa, composite flour.ABSTRAKReview ini bertujuan untuk mengidentifikasi karakteristik nilai gizi dan organoleptik kue baruasa 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 untuk memperbaiki karakteristik kue baruasa yang dihasilkan. Hasil review menunjukkan bahwa karakteristik nilai gizi produk kue baruasa dipengaruhi oleh formulasi yang berbeda dan bahan tambahan pangan campuran lainnya dari berbagai tepung komposit. Produk tersebut telah memenuhi Standar Nasional Indonesia (SNI) berdasarkan karakteristik nilai gizi. Hasil penilaian organoleptik secara umum menunjukkan produk kue baruasa yang dibuat dari bahan baku formulasi tepung komposit disukai oleh panelis.Kata kunci: Nilai gizi, baruasa, 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>2022-08-26</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>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/27483</dc:identifier>
	<dc:identifier>10.33772/jstp.v7i4.27483</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/27483/16126</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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