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PENGARUH PENAMBAHAN DAUN KELOR TERHADAP AKTIVITAS ANTIOKSIDAN CHIPS SAGU

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

DOI
10.33772/jstp.v3i3.4436
ISSN
2527-6271
Published
2018-08-05
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purposes of this study was to determine the effect of sago flour composition with the addition of moringa leaves toorganoleptic value and nutrient content of Chips. This study used Completely Randomized Design (RAL) with 4 replications.Comparison of sago flour with addition of 4 variations, ie C0 (100%: 0%), C1 (95%: 5%), C2 (90%: 10%), C3 (85%: 15%).The addition of moringa and sago flour was significantly affected (p 0,05) on nutritional value (ash content, fat content,protein content, carbohydrate contentl), except in water content was not significantly effect (p 0,05). Antioxidant activity ofchips increased with addition of Moringa leaf. Sago and Moringa leaves flour chips had nutritional value according to SNIstandard and organoleptic assessment can be favored and accepted by panelists.Keywords: Sago, moringa leaves, chips, nutrition.ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh komposisi tepung sagu dengan penambahan daun kelor terhadapnilai organoleptik dan kandungan gizi Chips. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4ulangan. Perbandingan tepung sagu dengan penambahan daun kelor sebanyak 4 variasi yaitu C0 (100%: 0%), C1 (95%:5%), C2 (90%: 10%), C3 (85%: 15%). Penambahan daun kelor dan tepung sagu berpengaruh sangat nyata (p0,05)terhadap nilai gizi (kadar abu, kadar lemak, kadar protein, kadar karbohidrat), terkecuali pada kadar air berpengaruh tidaknyata (p0,05). Aktivitas antioksidan chips meningkat seiring dengan penambahan daun kelor. Chips tepung sagu dan daunkelor memiliki nilai gizi sesuai standar SNI dan penilaian organoleptik dapat disukai dan diterima oleh panelis.Kata Kunci: Sagu, daun kelor, chips, gizi.

Collaboration network of the authors

40 authors · 143 co-authorship links · 3 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
  • 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 unknown25
Nur AsyikUniversitas Halu Oleo21
RH Fitri FaradillaAffiliation unknown18
La KarimunaAffiliation unknown15
Muhammad Syukri SadimantaraUniversitas Halu Oleo14
Hermanto HermantoAffiliation unknown14
Abdu Rahman BacoAffiliation unknown13
Tamrin TamrinAffiliation unknown13
Djukrana WahabAffiliation unknown7
Asnani AsnaniUniversitas Halu Oleo6
Restu LibrianiAffiliation unknown6
Mariani. LAffiliation unknown6
Kobajashi Togo IsamuAffiliation unknown3
Kobajashi Togo IsamuUniversitas Halu Oleo3
Hermanto HermantoUniversitas Halu Oleo2
Asnani AsnaniAffiliation unknown2
Mohamad HaiderAffiliation unknown2
Andi WidyantiAffiliation unknown2
faris takzimAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
KHAIRUN NISAUniversitas Halu Oleo2
Andi Besse PatadjaiUniversitas Halu Oleo2
ADAM MALIKUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Sulsalman MoitaUniversitas Halu Oleo1
Ambo UpeUniversitas Halu Oleo1
Safitri YaniAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Yusra YusraUniversitas Halu Oleo1
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo1
Wa Ode SarinaUniversitas Halu Oleo1
Nur Inayah MuhtarUniversitas Halu Oleo1
Armin ArminPoliteknik Negeri Balikpapan1
Mohamad Nuh IbrahimUniversitas Halu Oleo1
Dina DinaUniversitas Halu Oleo1
Andi DarmawantoUniversitas Halu Oleo1
Nurfila NurfilaAffiliation 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 1 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN DAUN KELOR TERHADAP AKTIVITAS ANTIOKSIDAN  CHIPS SAGU</dc:title>
	<dc:creator>Sartina, Sartina</dc:creator>
	<dc:creator>ansharullah, ansharullah</dc:creator>
	<dc:creator>ansharullah, ansharullah</dc:creator>
	<dc:creator>rejeki, sri</dc:creator>
	<dc:creator>rejeki, sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purposes of this study was to determine the effect of sago flour composition with the addition of moringa leaves toorganoleptic value and nutrient content of Chips. This study used Completely Randomized Design (RAL) with 4 replications.Comparison of sago flour with addition of 4 variations, ie C0 (100%: 0%), C1 (95%: 5%), C2 (90%: 10%), C3 (85%: 15%).The addition of moringa and sago flour was significantly affected (p 0,05) on nutritional value (ash content, fat content,protein content, carbohydrate contentl), except in water content was not significantly effect (p 0,05). Antioxidant activity ofchips increased with addition of Moringa leaf. Sago and Moringa leaves flour chips had nutritional value according to SNIstandard and organoleptic assessment can be favored and accepted by panelists.Keywords: Sago, moringa leaves, chips, nutrition.ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh komposisi tepung sagu dengan penambahan daun kelor terhadapnilai organoleptik dan kandungan gizi Chips. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4ulangan. Perbandingan tepung sagu dengan penambahan daun kelor sebanyak 4 variasi yaitu C0 (100% : 0%), C1 (95% :5%), C2 (90% : 10%), C3 (85% : 15%). Penambahan daun kelor dan tepung sagu berpengaruh sangat nyata (p0,05)terhadap nilai gizi (kadar abu, kadar lemak, kadar protein, kadar karbohidrat), terkecuali pada kadar air berpengaruh tidaknyata (p0,05). Aktivitas antioksidan chips meningkat seiring dengan penambahan daun kelor. Chips tepung sagu dan daunkelor memiliki nilai gizi sesuai standar SNI dan penilaian organoleptik dapat disukai dan diterima oleh panelis.Kata Kunci: Sagu, daun kelor, chips, gizi. </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>2018-08-05</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/4436</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i3.4436</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 3 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/4436/3429</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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