Karakteristik organoleptik pada produk olahan stik biji nangka

Organoleptic characteristics of jackfruit stick products

Authors

  • Ningrum Dwi Hastuti Politeknik Negeri Ketapang, Kalimantan Barat, Indonesia

DOI:

https://doi.org/10.35891/tp.v11i1.1882

Keywords:

flour, jackfruit seeds, sticks

Abstract

Jackfruit seeds have high nutritional content such as carbohydrates, and protein, so they can be used as potential food. Processing jackfruit seeds into food products is one form of business utilizing jackfruit seed waste as an alternative to adding new food sources. The purpose of this study was to determine the organoleptic characteristics of jackfruit seed stick products. Organoleptic test using Friedman Test with α = 0.05 and determining the best treatment using the effectiveness index. The results showed that the best organoleptic test was obtained from jackfruit seed stick products with a product value of 0.610 with a mean value of the panelists' preference for taste of 4.40; color of 3.92 and flavour of 2.48

References

Abedin, M. S., Nuruddin, M. M., Ahmed, K. U., & Hossain, A. (2012). Nutritive compositions of locally available jackfruit seeds (Artocarpus heterophyllus) in Bangladesh. International Journal of Biosciences, 2(8), 1-7.

Astawan, M. (2007). Tetap sehat dengan produk makanan olahan. Tiga Serangkai. Surakarta.

Dewi, K. W. (2013). Pemanfaatan biji nangka (Artocarpus heterophyllus) sebagai Bahan baku pembuatan es krim dengan pewarna alami Kunyit (Curcuma domestica) (Doctoral dissertation, Universitas Muhammadiyah Surakarta).

Gupta, D., Mann, S., Sood, A., & Gupta, R. K. (2011). Phytochemical, nutritional and antioxidant activity evaluation of seeds of jackfruit (Artocarpus heterophyllus Lam.). International Journal of Pharma and Bio Sciences, 2(4), 336-345.

Kusumawati, D.D., Amanto, B.S. & Muhammad, D.R. (2012). Pengaruh perlakuan pendahuluan dan suhu pengeringan terhadap sifat fisik, kimia, dan sensori tepung biji nangka (Artocarpus heterophyllus). Jurnal Teknosains Pangan 1(1).

Madruga, M. S., de Albuquerque, F. S. M., Silva, I. R. A., do Amaral, D. S., Magnani, M., & Neto, V. Q. (2014). Chemical, morphological and functional properties of Brazilian jackfruit (Artocarpus heterophyllus L.) seeds starch. Food chemistry, 143, 440-445.

Nuraini, D.N. (2011). Aneka Manfaat Biji-bijian. Sidoarjo: Penerbit Gava Media.

Qomari, F. (2013). Pengaruh substitusi tepung biji nangka terhadap sifat organoleptik dan sifat kimia kerupuk. Jurnal Tata Boga, 2(1).

Ramadani, S., & Suhairi, L. (2018). Karakteristik organoleptik stik biji nangka (artocarpus heterophyllus) dalam pembuatan stik biji nangka. Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga, 3(2), 48-56.

Restu, N., Damiati, M.K. & Ekayani, I.A.P. H. (2015). Pemanfaatan tepung biji nangka menjadi kue pia kering. Bosaparis 3(1).

Rizal, S., Surmarlan, S.H. & Yulianingsih, R. (2013). Pengaruh konsentrasi natrium bisulfit dan suhu pengeringan terhadap sifat fisik-kimia tepung biji nangka (Artocarpus heterophyllus). Jurnal Bioproses Komoditas Tropis, 1(2), 1-10.

Santoso, M. T., Hidayati, L., & Sudjarwati, R. (2015). Pengaruh perlakuan pembuatan tepung biji nangka terhadap kualitas cookies lidah kucing tepung biji nangka. Teknologi dan Kejuruan, 37(2).

Sindumarta, D. (2012). Awet muda dengan durian dan buah-buahan khas nusantara. Yogyakarta: Grafindo Litera Media.

Supriadi, A., & Pangesti L.T (2014). Pengaruh substitusi tepung biji nangka (Artocarpus heterphyllus) terhadap mutu organoleptik kue onde-onde ketawa. Jurnal Tata Boga, 3(1), 225-233.

Utomo, D., Murtadlo, K., & Novia, C. (2016). Pemanfaatan limbah biji nangka menjadi dodol dan kerupuk. Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 7(3).

Zhang, Y., Zhang, Y., Xu, F., Li, S., & Tan, L. (2018). Structural characterization of starches from Chinese jackfruit seeds (Artocarpus heterophyllus Lam). Food Hydrocolloids, 80, 141-148.

Cover Volume 11 Nomor 1 2020

Downloads

Published

2020-02-13

Issue

Vol. 11 No. 1 (2020)

Section

Article

License

Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...