scholarly journals PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT

2017 ◽  
Vol 1 (1) ◽  
pp. 58
Author(s):  
Putri Aulia Arza ◽  
Sepni Asmira
Keyword(s):  
Experimental Study ◽  
Vitamin A ◽  
Protein Content ◽  
Cucurbita Moschata ◽  
Organoleptic Test ◽  
Nutritious Food ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Biscuit Making

<p><em>Nutrition potential and availability of pumpkin and cork in Indonesia are abundant, so diversification of pumpkin and cork fish in biscuit making is expected to be a more nutritious food alternative. This study was an experimental study using a complete randomized design consisting of three treatments, one control and two replications. This study was conducted in January - June 2016. Observations were made on organoleptic characteristics and protein content of biscuits. The subjective observation result using organoleptic test showed that the level of panelist's preference for color and texture was on treatment A (control) without the addition of pumpkin and cork fish. As for the aroma and taste with the best result is on the treatment of C with the ratio of pumpkin and cork fish (20 g: 20 g). The highest protein content was found in D treatment with the addition of pumpkin and cork fish (30 g: 30 g). Based on the results of research conducted, the addition of yellow squash and cork fish affect the color of biscuits and protein content of biscuits.</em><em></em></p><p><em> </em></p><p><em> </em></p><p><em> </em><em></em></p>

scholarly journals Studi Pembuatan Biskuit Fungsional dengan Substitusi Tepung Ikan Gabus dan Tepung Daun Kelor

2018 ◽  
Vol 1 (2) ◽  
pp. 155-162
Author(s):  
Rina Sugiarti Dwi Gita ◽  
Sarwo Danuji
Keyword(s):  
Experimental Study ◽  
Vitamin A ◽  
Vitamin C ◽  
Water Content ◽  
Fat Content ◽  
Test Method ◽  
Organoleptic Test

The objective of the study was to find out the content of macro and micro nutrient in kelor leaves biscuits flour and snakehead fish. The study was an experimental study which was conducted at the laboratory. The instruments used were blender, filter, oven, chopping block, knife, basin, panic, gloves, stove, baking pan, flat basket, mixer, small plate, weighing scale, and triangle plastic. The result of the study indicated that out of 6 formula from the product which has the highest value, such as based on organoleptic test, with hedonic test method, was formula B5. Then the macro and micro nutrient of the formula was analyzed. The result of the analysis showed the water content was 5,04 % in the biscuits. The ashes content was 1,60%. The fat content was 31,67%. The protein was 19,24%. The carbohydrate was 42,74%. The analysis result on the micro nutrient showed the. Magnesium was 12,69%, Calsium 96,06 %, Zn 0,04%, Vitamin C 69,99%, Vitamin A 259,4%, Fosfor 19,92%. In conclusion, kelor leaves biscuits flour and snakehead fish, which was produced, contain some nutrients which meet the SNI requirements of biscuits production. Keywords: kelor leaves , snakehead fish, biscuits

scholarly journals PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 202
Author(s):  
Dariyani Dariyani ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Water Content ◽  
Proximate Analysis ◽  
Chemical Parameters ◽  
Drying Time ◽  
Organoleptic Test ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT          The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication  P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL)  yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.

scholarly journals Organoleptic Test of Green Mustard Leaf Flour (Brassica juncea) Due to Various Types of Preliminary Treatments

2021 ◽  
Vol 1 (2) ◽  
Author(s):  
Dyah Ayu Setyawati ◽  
Ida Agustini Saidi
Keyword(s):  
Brassica Juncea ◽  
Salt Solution ◽  
Preliminary Treatment ◽  
Normal Value ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Randomized Design

This study aims to determine the effect of preliminary treatment on the quality of organoleptic green mustard leaf flour.This research was conducted in the Laboratory of prodak development of Muhammadiyah University sidoarjo from February to April 2020 using descriptive methods. The experiment was compiled in a Complete Randomized Design with variations of preliminary treatment conducted ie without blanching (TPP), water blanching (PPR), water blanching with soaking salt solution 1% (PPRG 1), water blanching with soaking salt solution 2% (PPRG 2), water blansing by immersion of 0.1% na metabisulfite solution ((PPRN 1), water blanching by immersion of 0.2% na metabisulfite solution (PPRN 2), steam blanching (PPK) and microwave blanching (PPM). Based on organoleptic tests showed that the preliminary treatment had a noticeable different effect on color and aroma.The best treatment in the manufacture of mustard flour hijua with preliminary treatment is steam blansing that gives a normal value of 0.98 with organoleptic characteristics of color 6.04 (likes-very likes) and organoleptic aromas of 6.12 (likes-very likes).

KARAKTERISTIK KIMIA DAN ORGANOLEPTIK NUGGET RAJUNGAN (Portunus pelagicus) DENGAN SUBSTITUSI SURIMI IKAN KEMBUNG (Rastrelliger sp.)

2020 ◽  
Vol 3 (1) ◽  
pp. 9
Author(s):  
Yusra Yusra ◽  
Asnani Asnani ◽  
Sri Rejeki
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Portunus Pelagicus ◽  
Organoleptic Test ◽  
Small Crab ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Crab Meat

ABSTRACT         This research aims to study the effect of mackerel surimi substitution and the chemical composition of the nuggets. This study uses a Completely Randomized Design (CRD) consisting of four treatments namely P1 (control) (100% crab meat: 0% surimi mackerel), P2 (70% crab meat: 30% mackerel surimi), P2 (crab meat 60%: mackerel surimi 60%) and P4 (50% crab meat: 50% mackerel surimi). The results of crab nugget research substituted with mackerel surimi obtained the best treatment organoleptic test obtained at P2 treatment with a fairly good panelist assessment. The best organoleptic test was found in the P2 treatment with the values of the color, aroma, texture, and taste parameters respectively 7.2, 6.2, 7.2 and 7.2. The highest crab fish substitution surimi crab nugget crab test on the P4 treatment with the value of water content, protein content and fat content was 45.25%. 29.79% and 4.61% respectively. Keywords: small crab, mackerel, nuggets, surimi, organoleptic test.ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi surimi ikan kembung dan komposisi kimia nugget. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu P1 (kontrol) (100% daging rajungan : 0% surimi ikan kembung), P2 (daging rajungan 70% : surimi ikan kembung 30%), P2 (daging rajungan 60% : surimi ikan kembung  60%) dan P4 (daging rajungan 50% : surimi ikan kembung 50%). Hasil penelitian nugget rajungan yang disubstitusikan dengan surimi ikan kembung diperoleh perlakuan terbaik uji organoleptik diperoleh pada perlakuan P2 dengan penilaian panelis yang cukup baik. Rerata uji organoleptik terbaik terdapat pada perlakuan P2 dengan nilai parameter warna, aroma, tekstur, dan rasa berturut-turut adalah 7,2, 6,2, 7,2 dan 7,2. Uji kimia nugget rajungan substitusi surimi ikan kembung tertinggi pada perlakuan P4 dengan nilai kadar air, kadar protein dan kadar lemak berturut-turut 45,25%. 29,79% dan 4,61%.Kata kunci: rajungan, ikan kembung, nugget, surimi, uji organoleptik.

scholarly journals SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BIJI DURIAN PADA BISKUIT SEBAGAI MAKANAN TAMBAHAN BALITA UNDERWEIGHT[Substitution of Wheat Flour with Durian Seed Flour in Biscuits as a Food Supplement of Under Five Children with Underweight]

2019 ◽  
Vol 14 (1) ◽  
pp. 106
Author(s):  
Besti Verawati ◽  
Nopri Yanto
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Food Supplement ◽  
Food Ingredients ◽  
Under Five ◽  
Under Five Children ◽  
Seed Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Durian Seed

Durian seed flour content high protein, therefore it is potential to become food supplement (such as biscuits) for under five children. The purpose of this research was to formulate biscuit with durian seed flour as food supplement for underweight children under five in Kampar District, Riau. This was experimental research with Completely Randomized Design (CRD). The substitution of durian seed flour treatment was F1=15%, F2=20% dan F3=25%. ANOVA was used to analyzed the difference between groups and Duncan test for within groups. Semi-trained panelists consist of 25 undergraduate nutrition student of Universitas Pahlawan Tuanku Tambusai. There was no difference in flavor, color, and aroma of biscuit subsitute with durian seed flour. However, there was a difference in texture (p=0.000). Duncan test showed that F2 have a better acceptance level compared to F1 dan F3. Proksimat analysis for selected formula revealed that biscuit F2 contain 6.72% water, 1.36% ash, 5.57% protein, 13.75% fat, and 72.60% carbohydrate. Energy and protein content of F2 were 218 kcal and 2.7 grams per serving size (4 biscuits= 50 gram) and have met the 20% requirement of underweight children. Substitution of wheat flour with 25% durian seed flour has a similar organoleptic characteristics (flavor, color, and aroma) with wheat flour biscuits. Therefore, it can be a supplemetary food for underweight children. It is necessary to add other food ingredients to improve the texture and increasing the protein content in accordance with SNI.

scholarly journals PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK CARAMEL CANDY WITH DURIAN FRUIT (Durio zibethinus Murr) AND GERGA CITRUS (Citrus sp) JUICE

2019 ◽  
Vol 9 (2) ◽  
pp. 56-65
Author(s):  
Endang Sulistyowati ◽  
Sigit Mujiharjo ◽  
Irnad Irnad ◽  
Agria Susanti ◽  
Siti Phatonah
Keyword(s):  
Fruit Juice ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Durio Zibethinus ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Significant Difference ◽  
Orange Fruit

This research aims to analyze the characteristics of milk caramel candy products  including physical and organoleptic properties after the addition of durian and gerga orange fruit. This study used a complete randomized design (CRD) with 4 treatments and 4 replications namely P0: control, P1: 3% durian, P2: 6% durian, P3: 9% durian and G0: control, G1: 10% gerga orange fruit juice, G2 : 15% gerga orange fruit juice, G3: 20% gerga orange fruit juice. Variables measured included yield, density and organoleptic characteristics including color, aroma, taste, texture and tenderness. Organoleptic test showed that addition of durian fruit meat  affect the texture and tenderness which showed significant differences (P <0.05); but had no  significant effect (P> 0.05) on color, aroma, and taste.  Addition of gerga orange fruit juice also had no significant difference (P> 0.05) organoleptic characteristic being tested. Based on preference, addition of durian fruit meat had a very significant effect (P <0.01) on the yield but had no significant effect (P> 0.05) on density. The addition of gerga orange fruit juice showed no significant effect (P> 0.05) on yield but gave a very significant effect (P <0.01) on density. Addition of durian fruit meat increased organoleptic characteristic; but addition of gerga orange fruit juice bring down the assessment of organoleptic tests on color, aroma, taste, texture and tenderness. Penelitian ini bertujuan untuk menganalisis karakteristik produk permen karamel susu meliputi sifat fisik dan organoleptik setelah adanya penambahan durian dan jeruk gerga. Penelitian ini menggunakan rancangan acak lengkap (RAL) 4 perlakuan dan 4 ulangan yaitu P0: kontrol, P1: 3% durian, P2: 6% durian, P3: 9% durian dan P0: kontrol, P1: 10% sari jeruk gerga, P2: 15% sari jeruk gerga, P3: 20% sari jeruk gerga. Variabel yang diukur yaitu sifat fisik (rendemen dan kerapatan) dan sifat organoleptik yang meliputi warna, aroma, rasa, tekstur dan keempukan. Hasil uji organoleptik menunjukkan bahwa penambahan daging buah durian mempengaruhi tekstur dan keempukan dengan perbedaan nyata (P<0,05) ; namun berpengaruh tidak nyata (P>0,05) terhadap warna, aroma, rasa. Penambahan sari jeruk gerga juga berpengaruh tidak nyata terhadap sifat  organoleptik permen caramel susu. Berdasarkan modus kesukaan,  penambahan daging buah durian berpengaruh sangat nyata (P<0,01) terhadap rendemen tetapi tidak memberikan pengaruh tidak nyata (P>0,05) terhadap kerapatan. Penambahan sari jeruk gerga berpengaruh tidak nyata (P>0,05) terhadap rendemen tetapi memberikan pengaruh sangat nyata (P<0,01) terhadap kerapatan. Penambahan daging buah durian meningkatkan sifat-sifat organoleptik yang diamati, dan penambahan sari jeruk gerga menurunkan penilaian organoleptik warna, aroma, rasa, tekstur dan keempukan. 

SUBSTITUSI TEPUNG LABU KUNING (Cucurbits moschata, Durch) TERHADAP KANDUNGAN VITAMIN A DAN DAYA TERIMA PANELIS PADA SOSIS IKAN NILA (Oreochromis niloticus)

2017 ◽  
Vol 6 (2) ◽  
pp. 37
Author(s):  
Fu'ad Hasyim Asyngari ◽  
Agustiana Agustiana ◽  
Hafni Rahmawati
Keyword(s):  
Vitamin A ◽  
Oreochromis Niloticus ◽  
Nutritional Value ◽  
Beta Carotene ◽  
Test Results ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Total Fish ◽  
Completely Randomized Design

 Labu kuning merupakan sayuran yang kaya akan beta karoten sebagai prekursor vitamin A. Labu kuning dapat diolah menjadi tepung, yang kemudian disubstitusikan pada produk sosis ikan untuk meningkatkan nilai gizinya. Penelitian ini bertujuan untuk mendapatkan persentase substitusi tepung labu kuning yang tepat, mempelajari pengaruh substitusi tepung labu kuning terhadap kandungan vitamin A dan daya terima panelis produk sosis ikan nila. Tahapan pertama adalah pembuatan tepung labu kuning dengan pengeringan menggunakan sinar matahari selama 2-3 hari yang dilanjutkan dengan proses penepungan. Selanjutnya tepung labu kuning disubstitusikan pada sosis ikan nila dengan persentase 0%, 10%, 15% dan 20% dari total keseluruhan adonan sosis ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Hasil penelitian menunjukkan bahwa sosis ikan nila dengan persentase substitusi tepung labu kuning 20% merupakan perlakuan terbaik ditinjau dari kandungan vitamin A. Persentase substitusi tepung labu kuning dapat meningkatkan kandungan vitamin A pada sosis ikan nila. Kandungan vitamin A sosis ikan nila dengan subtitusi tepung labu kuning dengan persentase 0%, 10%, 15% dan 20% berturut-turut yaitu < 0,01 μg/g, 0,9825 μg/g, 1,5025 μg/g dan 1,5375 μg/g. Hasil uji organoleptik menunjukkan daya terima panelis terhadap sosis ikan nila dengan substitusi tepung labu kuning berkisar antara 5 (agak suka) sampai dengan 6,8 (suka).Pumpkin is vegetable that rich in beta carotene as a precursor of vitamin A. Pumpkin can be processed into flour, which is then substitution on fish sausage products to improve the nutritional value. The purpose of this study was get precise percentage substitution of pumpkin flour, to know the effect of pumpkin flour substitution on the content of vitamin A and the panelist acceptance on tilapia sausage product. The first stage was manufacturing of pumpkin flour with drying using sunlight for 2-3 days, followed by the process of flouring. The next pumpkin flour in substitution on the tilapia sausage with a percentage 0%, 10%, 15% and 20% of the total fish sausage batter. This study uses a completely randomized design (CRD) with 4 treatments and 3 replications. The results showed that tilapia fish sausage with 20% substitution of pumpkin flour is the best treatment in terms of the vitamins A content. Percentage substitution of pumpkin flour may increase vitamin A content in tilapia fish sausage. The content vitamin A tilapia fish sausage with substitution of pumpkin flour with a percentage of 0%, 10%, 15% and 20% consecutively are <0.01 mg / g, 0.9825 ug / g, 1.5025 ug / g and 1.5375 ug / g. The organoleptic test results showed that panelists acceptance on tilapia fish sausage with substitution of pumpkin flour ranging between 5 (rather like) up to 6,8 (like).

scholarly journals Komposit Rumput Laut Dan Surimi Lele Terhadap Mutu Bakso

2021 ◽  
Vol 21 (3) ◽  
pp. 561-571
Author(s):  
Abdul Halik ◽  
Fatmawati Fatmawati ◽  
Saiman Sutanto ◽  
Suriana Laga ◽  
Ramdanis Ramdanis
Keyword(s):  
Protein Content ◽  
Food Product ◽  
Product Diversification ◽  
Total Production ◽  
Average Value ◽  
Organoleptic Test ◽  
Processing Strategies ◽  
Randomized Design ◽  
Hedonic Scale ◽  
Eucheuma Cottonii

Produksi rumput laut (Eucheuma cottonii) di Sulawesi Selatan meningkat signifikan dan berkontribusi terhadap total produksi di Indonesia. Namun peningkatan produksi belum dimanfaatkan secara maksimal khususnya pada bidang pangan. Fakta ini sangat berkaitan dengan strategi dalam pengololahan pasca panen. Salah satu strategi pengolahan diversifikasi produk pangan yakni membuat bakso dengan surimi ikan lele. Tujuan penelitian untuk menganalisis pengaruh komposit surimi ikan lele (Clarias) dan bubur rumput laut (Eucheuma cottonii), terhadap mutu bakso. Metode penelitian eksperimen, yang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor dan  empat perlakuan, yaitu: faktor A sebagai perlakuan persentase bubur rumput laut (30%, 20%, 10%, dan  0%), sedangkan faktor B sebagai perlakuan persentase surimi lele (45%, 55%, 65%, dan 75%) dengan tiga kali ulangan. Parameter penelitian kadar protein, dan (uji sensorik dengan skalah hedonik) terhadap warna, aroma, tekstur, dan citarasa. Hasil penelitian diperoleh kandar protein bakso terendah 13,02% dan tertinggi 19,95% sehingga semua perlakuan memenuhi Syarat Mutu Bakso Ikan SNI No. 01-3818:2014. Sedangakan perlakuan 10% bubur rumput laut dan 65% surimi uji organoleptik memiliki nilai kesukaan warna (3,95/suka), aroma (3,93/suka), tekstur/kekenyalan (3,93/suka), dan citarasa (4,12/suka). Berdasarkan rerata nilai disimpulkan bahwa uji organoleptik bakso oleh panelis berada pada level suka. The production of seaweed (Eucheuma cottonii) in South Sulawesi increased significantly and contributed to the total production in Indonesia. However, the increase in production has not been used optimally, in the food sector. This fact is closely related to strategies in post-harvest processing. One of the food product diversification processing strategies is the manufacture of meatballs with catfish surimi. The purpose of the study was to analyze the effect of the composite of catfish surimi (Clarias) and seaweed (Eucheuma cottonii), on the quality of meatballs. Experimental research method, using Completely Randomized Design (CRD) with two factors and four treatments, namely: factor A as the percentage treatment of seaweed slurry (30%, 20%, 10%, and 0%), while factor B as the percentage treatment catfish surimi (45%, 55%, 65%, and 75%) with three replications. Research parameters protein content, and (sensory test with hedonic scale) on color, aroma, texture, and taste. The results obtained that the lowest protein content of meatballs was 13.02% and the highest was 19.95% so that all treatments met the Quality Requirements for Fish Meatballs SNI No. 01-3818:2014. Meanwhile, the treatment of 10% seaweed porridge and 65% surimi organoleptic test had a preference value of color (3.95/like), aroma (3.93/like), texture/elasticity (3.93/like), and taste (4.12/like). Based on the average value that the organoleptic test of meatballs by the panelists, was at the level of liking.

scholarly journals PENGEMBANGAN PUDING DENGAN PENAMBAHAN TEPUNG WORTEL(Daucus Carrota L) DAN KUNING TELUR SEBAGAI ALTERNATIF SNACK FOOD SUMBER PRO VITAMIN A

2021 ◽  
Vol 10 (2) ◽  
pp. 78-87
Author(s):  
Sepni Asmira ◽  
Delzi Ilham ◽  
Partini Widiastika
Keyword(s):  
Vitamin A ◽  
Economic Value ◽  
Beta Carotene ◽  
Egg Yolk ◽  
Fat Content ◽  
Provitamin A ◽  
Snack Food ◽  
Carotene Content ◽  
Organoleptic Test ◽  
Randomized Design

Impaired vision and blindness are still a health problem in the world, including in Indonesia. Efforts to maintain eye health can be done by consuming foods that contain lots of vitamin A or provitamin A. Carrots are a source of provitamin A and egg yolks are a source of fat apart from being a source of vitamin A as well. This study aims to determine the effect of adding carrot flour and egg yolk on organoleptic quality and levels of beta-carotene and fat in pudding. This study is an experimental study using a completely randomized design (CRD) consisting of four treatments and two replications. Observations were made subjectively on taste (organoleptic test) with 25 moderately trained panelists and objective observations included testing the levels of beta-carotene with UV-vis spectrophotometry and fat content testing using the Soxhlet method. Based on the results of the organoleptic test, it was found that the best treatment was treatment B (10:10) with four indicators assessed including color, aroma, texture and taste. The laboratory results showed that the highest beta-carotene content was between sample A (control) and sample B (10:10) with the highest average result in sample B of 50.2 and the highest fat content in sample B was 0.169. It is recommended to further researchers to test the acceptability of the product and make more use of local food in research besides being easy to find and having high nutritional value and economic value.

scholarly journals Sifat Organoleptik dan Kadar Serat Pangan Mie Basah dengan Penambahan Tepung Okra Hijau (Abelmuschus esculentum L.)

Jurnal Gizi ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 131
Author(s):  
Agustiana Agustiana ◽  
Waluyo Waluyo ◽  
Fery Lusviana Widiany
Keyword(s):  
Experimental Study ◽  
Dietary Fiber ◽  
Local Food ◽  
Fiber Content ◽  
Random Design ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Dependent Variables ◽  
Independent Variable ◽  
Test Result

The content of dietary fiber in wet noodle is lower than the dietary fiber requirement, so we need to add the local food which is high in dietary fiber content, that is green okra (Abelmuschus esculentum L). This study was to determine the effect of green okra flour mixing in wet noodle on organoleptic characteristics and dietary fiber content. This was an experimental study with complete random design. The independent variable was substitution of greenokra flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber content. There were four variations of wet noodles i.e. 0%, 10%, 15%, 20%. Data were analyzed using Kruskal-wallis, Mann Whitney and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and chewy. The highest level of dietary fiber content was in wet noodle 20% as many as 9,92 grams. In conclusion, there were any significant differences in organoleptic test result based on aroma and taste, but no difference based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The higher percentage of green okra flour makes the higher content of dietary fiber content in wet noodles.Keywords : Wet noodle; Green okra (Abelmuschus esculentum L.) flour; organoleptic characteristic; Dietary fiber content.

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