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All Journal JURNAL ILMIAH PENELITIAN MAHASISWA JURNAL MULTIDISIPLIN ILMU AKADEMIK
Ila Huda P. Dewi
Universitas Negeri Surabaya
Religion Humanities Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Social Sciences

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Karakteristik Sensori dan Kesukaan Konsumen pada Gnocchi Chips: Proporsi Kentang-Talas dengan Penambahan Ikan Bandeng Rahma Aliyah Nurul Fadilah; Any Sutiadiningsih; Ila Huda P. Dewi; Qorry' Aina
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 3 No. 5 (2026): Oktober
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v3i5.11977

Abstract

This study aimed to determine the sensory characteristics, consumer acceptance level, and the best formulation of gnocchi chips with different potato–taro proportions and the addition of milkfish. The research employed a quantitative method with an experimental approach. The experiment was conducted in two stages. The first stage involved the selection of potato and taro proportions using three formulations, namely 40%:60%, 30%:70%, and 20%:80%, to determine the best formulation. The selected potato–taro proportion was then used in the second stage, which involved the addition of milkfish with three formulations, namely 23%, 30%, and 37%. Data from the first stage were analyzed using the Friedman test, while data from the second stage were analyzed using One-Way ANOVA. The results showed that the addition of milkfish significantly affected the sensory characteristics of gnocchi chips. The best formulation was obtained from the combination of 20% potato and 80% taro with 30% milkfish addition, which was categorized as “liked” by consumers. This formulation produced sensory characteristics including a dark golden-brown color, a strong and balanced aroma of tubers and milkfish, a crispy yet slightly hard texture, and a savory taste with a balanced combination of tuber and milkfish flavors.
Substitusi Tepung Ketan Hitam dengan Penambahan Serbuk Jahe pada Pembuatan Thin Brownies: Mutu Sensori dan Kesukaan Konsumen Qolbiyatun Nadhifah; Any Sutiadiningsih; Ila Huda P. Dewi; Qorry' Aina
JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus
Publisher : Kampus Akademik Publiser

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jipm.v4i4.2817

Abstract

This study aimed to analyze the sensory quality, consumer preference, and nutritional content of black glutinous rice thin brownies with ginger powder addition. A two-stage quantitative experiment was conducted at the Culinary Laboratory, Faculty of Vocational Studies, Universitas Negeri Surabaya. The first stage selected the wheat and black glutinous rice flour ratio (30%:70%, 40%:60%, 50%:50%) assessed by nine trained panelists using the Friedman test, while the second stage evaluated ginger powder addition (2%, 4%, 6%) assessed by 35 panelists using One-Way ANOVA and Duncan tests on a 1-5 hedonic scale. The results showed that the selected flour ratio was 40%:60%, and ginger powder addition significantly affected aroma, taste, texture, and preference, but not color. The best treatment was 4% ginger powder, obtaining the highest preference score (4.23) and containing 58.11% carbohydrate, 31.12% fat, and 6.19% protein. Therefore, 4% ginger powder is recommended as the optimal formulation for black glutinous rice thin brownies.
Co-Authors Any Sutiadiningsih Qolbiyatun Nadhifah Qorry' Aina Rahma Aliyah Nurul Fadilah