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Effects of maize flour substitution on the organoleptic
characteristics and nutritional values of fried peanut products

(Arachys hypogaea L.) applied by bokashi plus fertilizer in
improved agroforestry system in Napabalano District, Muna

Regency

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1
2
5
4
3
L Karimuna , Halim , A Ansi , W E Marfi , N Asyik , and L Hasanuddin
1 Agrotechnology Department, Faculty of Agriculture, University of Halu Oleo
Kendari, Southeast Sulawesi, Indonesia, and the Dean at the Faculty of Agriculture,
Lakidende University, Unaaha
2 Agrotechnology Department, Faculty of Agriculture, University of Halu Oleo
Kendari, Southeast Sulawesi, Indonesia
3 Forestry Department of Wuna Agriculture High Education (STIP-Wuna), Muna
Regency, Southeast Sulawesi, Indonesia
4 Food Sciences and Tecnology Department, Faculty of Agriculture, University of Halu
Oleo Kendari, Southeast Sulawesi, Indonesia
5 Government Official for Food Crops, Horticulture and Plantation, Muna Regency,
South East Sulawesi, Indonesia

E-mail: lkarimuna@hotmail.com

Abstract. The main objectives of this paper were to analyze the effects of maize flour
substitution on the organoleptic and nutritional values of fried peanut products in improved
agroforestry system through the use of bokashi plus fertilizer in intercropping maize and peanut
in Napabalanao district Muna Regency. Maize flour used in this study was produced in two
locations as the demontration plot of the farmers land where bokashi plus fertilizer were applied
to search the growth and yields performances of peanut in intercropped maize and peanut. Th
research was arranged using randomized completely block design (RCBD) with one single
factor of various doses of maize flour substitution (M), consisting of four levels, without maize
flour substitution (M0), 10% maize flour substitution (M1), 20% maize flour substitution (M2)
and 30% maize flour substitution (M3. The data on organoleptics and nutritional values of
peanut products were recorded and analyzed using analyses of variances (ANOVA) with 95
percent confidence level. The characteristics of organoleptics of taste, aroma, texture, color of
fried peanut products under improved agroforestry systems were tested using 30 trained
panelists and nutritional values of peanut products covering carbohydrate, lipids, protein, ash
and water contents were determined using standardized proximate analyzes. The results of
research interestingly showed that the susbstituion of maize flour gave a significant effect on
the organoleptic characteristics of fried peanut products for taste, aroma, texture, and color. The
nutritional values of fried peanut products for carbohydrate, lipids, protein, ash and crude fiber
contents were commonly significant different at various doses of maize flour substitution. This
finding was concluded that the substitution of maize flour in the making of fried peanut products
in sustainable creative agroforestry system might result in maintaining a better nutritional values
of fried peanut products and preferred by the panelists on 20% maize flour substitution. Based
on SNI for fried peanut products meet the INS for protein, fat and crude fiber contents, except
carbohydrate and ash contents.

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