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PENGARUH SUBSTITUSI TEPUNG BERAS MERAH (Oryza Nivara) PADA PEMBUATAN COOKIES DARI TEPUNG MANGROVE BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK UJI SENSORIK DAN NILAI GIZI SERTA KANDUNGAN FITOKIMIA

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

DOI
10.33772/jstp.v7i4.27489
ISSN
2527-6271
Published
2022-08-26
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis study aims to determine the effect of the substitution of red rice flour on the making cookies from mangrove flour on the sensory test characteristics, nutritional value, and phytochemical content. This study used a complete randomized design (CRD) consisting of five treatments, T1 (100% mangrove flour:0% brown rice flour), T2 (75% mangrove flour:25% brown rice flour), T3 (50% mangrove flour: red rice flour 50%), T4 (25% mangrove flour: 75% brown rice flour), T5 (0% mangrove flour: 100% brown rice flour). The sensory test used Kruskal-Wallis non-parametric statistical analysis, performed with the Mann-Whitney U-Test if there are differences. The results showed that the sensory quality selected by the panelists was found in the T4 treatment (25% mangrove flour and 75% brown rice flour) with an assessment score of the 5.62 (crisp) attribute, sepat 3.19 (rather sepat), taste 4, 13 (sweet), the aroma of 5.35 (strongly smelled typical pastries) and color 4.41 (light brown). The content of water, fat, protein and carbohydrates are 3.93%, 1.6%, 15.41%, 16.20% and 62.86%, respectively. Phytochemical results that meet SNI i.e., water content, fat content and protein content.Keywords: Lindur mangrove flour, brown rice flour, and cookiesABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung beras merah dan tepung mangrove terhadap karakteristik uji sensorik dan nilai gizi serta kandungan fitokimia cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) terdiri dari lima perlakuan yaitu, T1 (100% tepung mangrove), T2 (75% tepung mangrove: 25% tepung beras merah), T3 (50% tepung mangrove: 50% tepung beras merah), T4 (25% tepung mangrove: 75% tepung beras merah), T5 (100% tepung beras merah). Mede penelitian ini menggunakan analisis statistik non parametrik Kruskal-Wallis, dan dilanjutkan dengan uji Mann-Whitney U-Test. Hasil penelitian menunjukkan bahwa kualitas sensorik terpilih oleh panelis terdapat pada perlakuan T4 (tepung mangrove:tepung beras merah 75%) dengan skor penilaian terhadap atribut garing 5,62 (garing), sepat 3,19 (agak sepat), rasa 4,13 (manis), aroma 5,35 (sangat tercium khas kue kering) and warna 4,41 (coklat muda). Kandungan kadar air, lemak, protein dan karbohidrat berturut-turut yaitu 3,93%, 1,6%, 15,41%, 16,20% dan 62,86%. Hasil proksimat yang memenuhi SNI yaitu kadar air, lemak, dan protein.Kata Kunci: Tepung mangrove buah lindur, tepung beras merah, cookies, fitokimia

Collaboration network of the authors

40 authors · 108 co-authorship links · 6 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
  • Politeknik Negeri Balikpapan
  • 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
SRI WAHYUNIAffiliation unknown15
Ansharullah AnsharullahUniversitas Halu Oleo13
La KarimunaAffiliation unknown6
Tamrin TamrinAffiliation unknown6
Kobajashi Togo IsamuUniversitas Halu Oleo5
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo5
Nur AsyikUniversitas Halu Oleo3
SRI REJEKIUniversitas Halu Oleo3
Hermanto HermantoUniversitas Halu Oleo2
Sakir SakirUniversitas Halu Oleo2
La KarimunaUniversitas Halu Oleo2
Faisal FaisalUniversitas Halu Oleo2
Armin ArminPoliteknik Negeri Balikpapan1
L O M AslanUniversitas Halu Oleo1
Wa Ode RatnaUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
Zainul KarimUniversitas Halu Oleo1
Muh. Alsere Bardian SahabaUniversitas Halu Oleo1
Rahdi Fajar MiftahulkhairUniversitas Halu Oleo1
Asriadi RahmatUniversitas Halu Oleo1
Mohamad Nuh IbrahimUniversitas Halu Oleo1
Aminarti AminartiUniversitas Halu Oleo1
Athira AthiraUniversitas Halu Oleo1
Syahrul SyahrulHasanuddin University1
Tri Adiyat BadrinUniversitas Halu Oleo1
Ode KaudinUniversitas Halu Oleo1
Ardiansyah ArdiansyahUniversitas Halu Oleo1
Wa EndangUniversitas Halu Oleo1
Indriani IndrianiUniversitas Halu Oleo1
Asnani AsnaniAffiliation unknown1
Asnani AsnaniAffiliation unknown1
Sahlan SahlanAffiliation unknown1
Haslianti HasliantiUniversitas Halu Oleo1
La Ode KamaluddinUniversitas Halu Oleo1
La Ode HuliUniversitas Halu Oleo1
Ramadan MrUniversitas Halu Oleo1
Lukas Kano MangallaUniversitas 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 SUBSTITUSI TEPUNG BERAS MERAH (Oryza Nivara) PADA PEMBUATAN COOKIES DARI TEPUNG MANGROVE BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK UJI SENSORIK DAN NILAI GIZI SERTA KANDUNGAN FITOKIMIA</dc:title>
	<dc:creator>Nilam, Nilam</dc:creator>
	<dc:creator>Patadjai, Andi Besse</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis study aims to determine the effect of the substitution of red rice flour on the making cookies from mangrove flour on the sensory test characteristics, nutritional value, and phytochemical content. This study used a complete randomized design (CRD) consisting of five treatments, T1 (100% mangrove flour:0% brown rice flour), T2 (75% mangrove flour:25% brown rice flour), T3 (50% mangrove flour : red rice flour 50%), T4 (25% mangrove flour : 75% brown rice flour), T5 (0% mangrove flour : 100% brown rice flour). The sensory test used Kruskal-Wallis non-parametric statistical analysis, performed with the Mann-Whitney U-Test if there are differences. The results showed that the sensory quality selected by the panelists was found in the T4 treatment (25% mangrove flour and 75% brown rice flour) with an assessment score of the 5.62 (crisp) attribute, sepat 3.19 (rather sepat), taste 4, 13 (sweet), the aroma of 5.35 (strongly smelled typical pastries) and color 4.41 (light brown). The content of water, fat, protein and carbohydrates are 3.93%, 1.6%, 15.41%, 16.20% and 62.86%, respectively. Phytochemical results that meet SNI i.e., water content, fat content and protein content.Keywords: Lindur mangrove flour, brown rice flour, and cookiesABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung beras merah dan tepung mangrove terhadap karakteristik uji sensorik dan nilai gizi serta kandungan fitokimia cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) terdiri dari lima perlakuan yaitu, T1 (100% tepung mangrove), T2 (75% tepung mangrove : 25% tepung beras merah), T3 (50% tepung mangrove : 50% tepung beras merah), T4 (25% tepung mangrove : 75% tepung beras merah), T5 (100% tepung beras merah). Mede penelitian ini menggunakan analisis statistik non parametrik Kruskal-Wallis, dan dilanjutkan dengan uji Mann-Whitney U-Test. Hasil penelitian menunjukkan bahwa kualitas sensorik terpilih oleh panelis terdapat pada perlakuan T4 (tepung mangrove:tepung beras merah 75%) dengan skor penilaian terhadap atribut garing 5,62 (garing), sepat 3,19 (agak sepat), rasa 4,13 (manis), aroma 5,35 (sangat tercium khas kue kering) and warna 4,41 (coklat muda). Kandungan kadar air, lemak, protein dan karbohidrat berturut-turut yaitu 3,93%, 1,6%, 15,41%, 16,20% dan 62,86%. Hasil proksimat yang memenuhi SNI yaitu kadar air, lemak, dan protein.Kata Kunci: Tepung mangrove buah lindur, tepung beras merah, cookies, fitokimia</dc:description>
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	<dc:date>2022-08-26</dc:date>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/27489</dc:identifier>
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	<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>
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	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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