The Effect of the Proportion of Papaya Leaves (Carica Papaya L.) and Anchovies (Stolephorus indicus) on The Organoleptic Characteristic of Papaya Leaf Jerky
Pengaruh Proporsi Daun Pepaya (Carica Papaya L.) dengan Ikan Teri (Stolephorus indicus) terhadap Karakteristik Organoleptik Dendeng Daun Pepaya
DOI:
https://doi.org/10.21070/ups.11413Keywords:
Papaya_leaves (Carica Papaya L.), Anchovies (Stolephorus indicus), JerkyAbstract
This study aimed to determine the effect of different proportions of papaya leaves (Carica papaya L.) and anchovies (Stolephorus indicus) on the organoleptic characteristics of papaya leaf dendeng. A Non-Factorial Randomized Block Design with eight treatments (100:0 to 30:70) and three replications was applied, resulting in 24 experimental units. Organoleptic evaluation included taste, color, aroma, and texture, and the data were analyzed using the Friedman Test. The results showed that the proportion of papaya leaves and anchovies significantly affected (p<0.05) all organoleptic attributes. Taste acceptance was highest at moderate anchovy levels, whereas increasing anchovy proportion reduced panelists' preference for color and aroma. Treatment T7 (40% papaya leaves and 60% anchovies) produced taste and texture scores of 3.17 (neutral–slightly like), while color and aroma scores were 2.73 and 2.87 (dislike–neutral). Overall, anchovy addition improved taste and texture but reduced color and aroma acceptance.
Downloads
References
Anitha et al., “Medicinal Uses of Carica Papaya Journal of Natural & Ayurvedic Medicine,” J. Nat. Ayurvedic Med., vol. 2, no. 6, pp. 1–11, 2018.
U. Santoso et al., “Pengaruh Pemberian Tepung Daun Pepaya (Carica papaya) terhadap Kadar Protein dan Lemak pada Telur Puyuh Effect of Papaya (Carica papaya) Leave Meal Supplementation on Protein and Fat Levels of Quail Egg,” J. Sain Peternak. Indones., vol. 10, no. 2, p. 71, 2015.
T. Suryati and I. I. Arief, “Kualitas Mikrobiologi dan Fisikokimia Dendeng Sapi yang Ditambahkan Simplisia Serbuk Jahe Merah,” J. Ilmu Ternak Univ. Padjadjaran, vol. 20, no. 1, p. 1, 2020.
H. Evanuarini, “Quality of Dendeng Giling on Different Sugar Addition,” J. Ilmu-ilmu Peternak., vol. 21, no. 2, pp. 7–10, 2021.
N. Fatimah, R. Ninsix, and Rifni, “Studi Penambahan Ikan Gabus (Channa striata)Terhadap Mutu Dendeng Daun Katuk (Sauropus androgynus),” vol. 6, no. 2, 2017.
S. Dariyani and K. T. Isamu, “Pengaruh Lama Pengeringan Terhadap Karakteristik Kimia Dan,” vol. 2, no. 2, 2019.
S. Mahdavidia, “Pengaruh Berbagai Jenis Ikan Air Laut terhadap Sifat Fisikokimia dan Sensori Dendeng Ikan,” pp. I–77, 2021.
D. D. Herliani, “Pengaruh Penambahan Ikan Teri (Stolephorus commersonii) dan Suhu Pengeringan Terhadap Karakteristik Dendeng Batang Talas (Colocasia esculenta (L) Schott),” Fak. Tek. Univ. Pas., no. L, p. 22, 2016.
A. Wiranto, R. Husain, and L. Mile, “Pengaruh Variasi Lama Pengeringan Terhadap Karakteristik Mutu Produk Dendeng Ikan Lele Dumbo (Clarias Gariepinus) Setelah Penggorengan,” Jambura Fish Process. J., vol. 6, no. 2, p. 153, 2024.
S. R. Kasanah, W. Wardoyo, and E. Susanto, “Pengaruh Lama Pengeringan pada Suhu yang Berbeda Terhadap Karakteristik Dendeng Giling Daging Ayam Kampung,” J. Ternak, vol. 7, no. 2, 2016.
N. Qamariah, R. Handayani, and A. I. Mahendra, “Uji Hedonik dan Daya Simpan Sediaan Salep Ekstrak Etanol Umbi Hati Tanah,” J. Surya Med., vol. 7, no. 2, pp. 124–131, 2022.
R. Oktavia, P. Rini, and A. Luthfiah, “Pepaya Sebagai Substitusi Daging Sapi Innovation Experiment In Making Dendeng Using Papaya Leaf As Beef Substitution,” vol. 3, no. 1, pp. 3–6, 2024.
K. P. Widiatmika, “Penambahan Ikan Teri Jengki Pada Daun Singkong Terhadap Mutu Sensori, Kadar Protein Dan Daya Terima Dendeng Daun Singkong,” Etika Jurnalisme Pada Koran Kuning Sebuah Stud. Mengenai Koran Lampu Hijau, vol. 16, no. 2, pp. 39–55, 2015.
H. Ismanto, “Uji Organoleptik Keripik Udang (L. vannamei) Hasil Penggorengan Vakum,” J. AgroSainTa Widyaiswara Mandiri Membangun Bangsa, vol. 6, no. 2, pp. 53–58, 2023.
A. Husen, “Jurnal Penelitan Pengolahan Ikan Cakalang Asap ( Katsuwonus pelamis ) Dengan Techno :,” J. Media Teknol. Has. Perikan., vol. 07, pp. 165–169, 2018.
M. S. Putriyanto, N. E. K. Octaviani, A. R. Savero, I. Muflihati, and S. Suhendriani, “Penyedap Rasa dari Teri dan Penggunaannya pada Nori Daun Singkong,” Edufortech, vol. 8, no. 2, pp. 106–119, 2023.
S. Amelia, L. Evi, I. Rostini, and R. I. Pratama, “Penambahan tepung ikan teri terhadap tingkat kesukaan nori-like Berbahan baku Ulva lactuca dan Eucheuma cottonii,” Juvenil, vol. 6, no. 3, pp. 311–321, 2025.
N. T. Lestari, S. Mustika, L. Fridayati, and R. Holinesti, “Jambura Journal of Food Technology (JJFT) Volume 7 Nomor 2 Tahun 2025 Pengaruh Konsentrasi Larutan Kapur Sirih Terhadap Kualitas Sensori Keripik Bengkuang (Pachyrhizus erosus),” vol. 7, 2025.
R. Putalan, S. P. Ariany, R. Wardana, and F. Nusi, “Analisis Komposisi Kadar Air Dan Profil Sensorik Tortilla Dengan Variasi Penambahan Ikan Teri Nasi (Stolephorus Comersoni),” J. Fish. Agribus., vol. 2, no. 1, pp. 17–21, 2024.
C. Litaay, T. A. Mutiara, A. Indriati, F. Novianti, L. Nuraini, and N. Rahman, “Fortification of Anchovy (Stolephorus sp.) Flour on Physical Characteristics and Microstructures of Sago-Based Noodles,” J. Pengolah. Has. Perikan. Indones., vol. 26, no. 1, pp. 127–138, 2023.
R. Rahmadhanimara, T. Purwinarti, and N. M. Widhi, “Pengaruh Aroma Produk Terhadap Pembentukan Persepsi Konsumen (Studi Kasus: Gerai Roti O Di Stasiun KRL Commuter Line Jakarta Selatan),” Semin. Nas. Ris. Terap., vol. 11, no. 1, pp. 10–17, 2022.
R. A. K. Katari, S. Yanti, J. P. Hutasoit, and C. A. Afgani, “Pengaruh substitusi tepung ikan teri (Stolephorus indicus) terhadap sifat organoleptik , kadar protein , kadar air dan kadar abu dalam pembuatan mi kering tepung sorgum,” J. Inov. Teknol. Pangan, vol. 2, no. 1, pp. 32–42, 2025.
H. Purwiyatno, “Tekstur :,” vol. XVII, no. 7, 2022.
D. S. Istifada, F. Swastawati, and I. Wijayanti, “Pengaruh Penambahan Tepung Ikan Teri Hitam (Stolephorus insularis) Terhadap Karakteristik Kimia Dan Tekstur Pizza Base,” J. Pengolah. Has. Perikan. Indones., vol. 26, no. 2, pp. 229–240, 2023.
Downloads
Additional Files
Posted
License
Copyright (c) 2026 UMSIDA Preprints Server
This work is licensed under a Creative Commons Attribution 4.0 International License.
