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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Penelitian Pendidikan IPA (JPPIPA) MODELING: Jurnal Program Studi PGMI JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Jurnal Ilmiah Ekonomi Global Masa Kini Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Indonesian Journal of Tourism and Leisure Journal of Food Engineering Journal of Community Service Ensiklopedia Research and Community Service Review Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Pengabdian Sosial Jurnal Research Ilmu Pertanian
Mustika, Sari
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Mackerel Tuna Fortification for Improving Wet Noodle Quality Holinesti, Rahmi; Faridah, Anni; Gusnita, Wiwik; Insan, Ranggi Rahimul; Mustika, Sari; Utami, Riski Gusri; Gusri, Serina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49327

Abstract

Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.
Manajemen Implementasi Pengelolaan Keuangan di Kantor Camat Pantai Cermin Kabupaten Solok Mustika, Sari; Sovia, Arina; Putra, Mandra Adrika
Jurnal Pengabdian Sosial Vol. 1 No. 9 (2024): Juli
Publisher : PT. Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/d6j0r870

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk melaksanakan Tri Dharma  Perguruan Tinggi STIE Widyaswara Indonesia (Pendidikan, Penelitian, dan Pengabdian  Kepada Masyarakat) dengan mengimplementasikan ilmu akuntansi, manajemen untuk memberikan kontribusi di Kantor Camat Pantai Cermin Kabupaten Solok. Metode yang digunakan dalam penyusunan laporan ini adalah diawali dengan tahap persiapan, tahap pelaksanaan, dan tahap penulisan laporan. Selama kegitan kita ikut berpartisipasi pada bagian-bagian penempatan kerja dalam dan membantu bendahara umum, Kasi Ekbang dan bendahara pengeluaran dalam melakukan pencatatan dan mengelola keuangan kas Kantor Camat Pantai Cermin yang meliputi pembuatan dan pencetakan kwitansi, pembuatan faktur, serta buku kas umum pencatatan SPPD dan rekap seluruh pengeluaran kas bulanan Kantor Camat Pantai Cermin.
Analysis Of The Sensory Quality Of Jelly Candy With The Addition Of Tamarillo Fruit Pure Lailasari, Noviana; Holinesti, Rahmi; Yuliana, Yuliana; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26758

Abstract

This research was motivated by the relatively short shelf life of tamarillo fruit and the absence of research on the effect of adding tamarillo fruit puree to jelly candy. In this research, tamarillo fruit was used to make natural coloring in jelly candy. This study aims to analyze the effect of using tamarillo fruit puree (0%, 25%, 50%) on the quality of jelly candy including shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method with three treatments and three repetitions. The data collection technique was carried out by carrying out organoleptic tests involving fifteen semi-trained panelists who were students of Culinary Arts majoring in Family Welfare Science, Faculty of Tourism, Hospitality, Padang State University. The results obtained from the organoleptic test will be continued with statistical analysis using the F test with organoleptic tests on the quality of jelly candy in terms of (shape, color, aroma, texture and taste. In this study there were differences in the color quality of the first layer and the second layer on jelly candy. Color quality of the first layer with results (Fhit = 277.71 > Ftab 3.20) which is from an average of 1.00, 3.02 to 3.20 (Fhit = 5.54 > Ftab 3.20) where the average is 3.51, 3.29 to 2.93. Taste quality with results (Fhit = 117.14 > Ftab 3.20) where the average is 1, 00, 3.13 to 3.13.
SUBSTITUSI EKSTRAK DAUN CINCAU PADA ES KRIM SUSU KEDELAI: PENINGKATAN KUALITAS DAN POTENSINYA DALAM INDUSTRI PANGAN Efian, Muhammad Ilham; Mustika, Sari; Elida, Elida; Anggraini, Ezi
Ensiklopedia of Journal Vol 7, No 2 (2025): Vol. 7 No. 2 Edisi 2 Januari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i2.2830

Abstract

Abstract: The demand for healthy and natural food products continues to increase in line with consumer awareness of healthier and more environmentally friendly diets. One of the innovations in the food industry is the use of soy milk as an alternative to cow's milk and the addition of natural ingredients such as grasshopper leaf extract. This study aims to examine the effect of grasshopper leaf extract substitution on the organoleptic quality of soy milk-based ice cream. We carried out substitution by varying the concentration of grasshopper leaf extract to 0%, 25%, 50%, and 75%. The parameters analyzed included color, aroma, texture, sweetness, and typical taste of grasshopper leaves through an organoleptic test involving 50 panelists. The results showed that the substitution of grasshopper leaf extract had a significant influence on the quality of the color, aroma, texture, and distinctive taste of grasshopper leaves, with a concentration of 75% producing the best quality. On color parameters, the concentration of 75% extract increased the intensity of the green color (average value 5.60). Meanwhile, texture and aroma also showed a significant increase with values of 5.25 and 5.21, respectively. Although not significant, the sweetness slightly increases at higher concentrations. The content of compounds in grasshopper leaves, such as chlorophyll, flavonoids, and tannins, contributes greatly to the organoleptic characteristics of ice cream. These results show that grasshopper leaf extract has the potential as a natural ingredient to improve the quality and functional value of soy milk-based ice cream products, as well as support the trend of healthy and environmentally friendly food innovation.Keywords: Cincau Leaves, Soy Milk Ice Cream, Organoleptics, Food Innovation, Functional Products.
Identifikasi Bahan Pangan Lokal sebagai MP-ASI di Kecamatan Pauh Duo Kabupaten Solok Selatan Dasmayanti, Monica; Kasmita, Kasmita; Yuliana, Yuliana; Mustika, Sari
Al-DYAS Vol 4 No 2 (2025): JUNI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/aldyas.v4i2.4893

Abstract

The toddler years are a period of growth spurt where optimal brain growth and development occurs. The first five years are a period that will determine physical formation. MP-ASI is also known as the transition from breast milk to daily food gradually and slowly starting from the type, frequency of administration, amount of administration and form that is adjusted to the baby's ability to digest food. In Indonesia, giving MP-ASI is not appropriate. This is a problem for children because improper provision of MP-ASI can cause constipation, nutritional problems and stunting. One alternative to overcome children's nutritional problems is local MP-ASI, which is made at home and made from mixed food ingredients that are full of nutrients. Local MP-ASI is made from food ingredients that are generally available, cheap and easily obtained by the community. The main impact of this research is to help parents find out about local food ingredients that can be used as MP-ASI so that it can help reduce the risk of toddlers contracting nutritional problems, as well as helping further research for those who carry out relevant research. The type of research is a cross-sectional analytical design which was carried out in August 2024, with a sample size of 117 people, and used a simple random sampling technique. Types of local food ingredients were identified by completing the Semi Quantitative Food Frequency Questionnaire (SQ-FFQ) questionnaire by respondents. Where five groups of local food ingredients are obtained which are processed into MP-ASI, namely two types of food ingredients of class one (grains), two types of food ingredients of class two (tubers), seven types of food ingredients of class three (animals), three types of food in group four (legumes), and thirteen types of food in group five (fruit and vegetables).
POTENSI SIRUP BUAH NAGA: ANALISIS KOMPARATIF KUALITAS SENSORI DAGING DAN KULIT BUAH Rahma, Azizah Septia; Elida, Elida; Holinesti, Rahmi; Mustika, Sari
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.2954

Abstract

Abstract: Dragon fruit (Hylocereus spp.) has great potential in food processing, but the use of fruit peels is still limited. This study aims to analyze the difference in the sensory quality of syrup made from the juice of the flesh and skin of red dragon fruit through a hedonic test approach. The research method used pure experiments with a completely random design involving 30 consumer panelists from the Family Welfare Education Study Program at Padang State University. Data collection was carried out through sensory tests using a 7-point hedonic scale to assess four parameters: color, aroma, texture, and taste. The results showed a significant difference only in the color parameter, with dragon fruit juice obtaining an average score of 6.01 compared to dragon fruit peel with 5.59 (t-count 3.172, p < 0.05). The aroma, texture, and taste parameters did not show significant differences, with very close average scores. Statistical analysis revealed that both types of syrup had relatively equivalent sensory qualities, with individual panelist variations ranging from 0.927-1.368. This research makes an important contribution to the exploration of the use of dragon fruit peels as an alternative raw material for food products, as well as encouraging innovations in sustainable agricultural waste processing.Keywords: Dragon Fruit, Syrup, Hedonic Test, Sensory Quality, Agricultural Waste.
KUALITAS PERMEN KERAS DENGAN SUBSTITUSI SARI JERUK KALAMANSI Putri, Rensiana; Mustika, Sari; Farida, Anni; Yasih, Fitri
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.2956

Abstract

Abstract: Hard candy is a non-crystalline candy that is cooked at high temperatures (140-1500C), which has a hard texture, shiny and clear appearance. Hard candy generally uses sucrose, glucose and water as raw materials, while other additional ingredients are dyes, synthetic flavors, and acidifiers. Storing hard candy at high temperatures also causes stickiness and graining problems. This study aims to analyze the quality of hard candy with calamansi orange juice substitution of 0%, 10%, 20%, 30%, and 40% with sensory tests including color, appearance, texture, aroma and taste. The type of research conducted is a pure experiment using a Completely Randomized Design (CRD) with five treatments and 3 repetitions. Data collection techniques are carried out by giving questionnaires to 50 untrained panelists. Tabulated data using the ANOVA Test and if there is a difference, it will be continued with the Duncan Test. The results of this study indicate that the substitution of calamansi orange juice gives significant and insignificant results on the quality of color, appearance, texture, sweetness, sourness, and aroma with a concentration of 40% so that it increases the best color concentration with a value of X4 (5.82) with a very yellow category, for the best aroma quality results are at X4 (5.07) with a typical orange aroma category, the best sour taste results are at X4 (4.43) with a fairly sour category, the best appearance quality results are at X4 (5.39) with a shiny category, the best texture quality sensory test results are at X4 (5.19) with a hard category, the best sweet taste sensory test results are at X0 (5.36) with a sweet category. While for the best taste test results are at the X3 value for the quality of appearance, texture and sweetness and at the X4 value for the quality of color, taste, and sourness.Keywords: Quality, Hard candy, Calamansi Orange Juice.
POTENSI NUTRISI DAN SENSORI PERMEN JELLY DARI SEMANGKA AFKIR Putri, Zikra Askia; Anggraini, Ezi; Faridah, Anni; Mustika, Sari
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.3020

Abstract

Abstract: The global food crisis and the high level of food waste, especially in horticultural commodities which reach 30-50%, encourage the urgency of innovation in the use of agricultural products that have been neglected so far. This study aims to analyze the effect of afkir watermelon puree substitution on the quality of jelly candy, as an effort to increase the added value of local commodities. The study used a purely experimental design with four afkir watermelon puree substitution treatments (0%, 25%, 50%, and 75%) and three repetitions. The test included sensory analysis (rating test) and hedonic test with 30 semi-trained panelists. The results of the rating test showed a significant increase in all parameters along with the increase in the percentage of substitutions. In color parameters, the value increased from 1.19 (X0) to 5.46 (X3), the aroma expanded from 2.64 (X0) to 5.99 (X3), the texture remained chewy with a range of 4.57-5.37, and the complex taste increased from 4.79 (X0) to 5.71 (X3).  The hedonic test confirmed the findings, with favorability scores increasing consistently; color from 3.99 (X0) to 5.64 (X3), chewy texture from 4.06 (X0) to 5.14 (X3), aroma from 4.38 (X0) to 5.50 (X3), and taste from 4.83 (X0) to 5.44 (X3). The X3 treatment (75% substitution) consistently showed the highest sensory characteristics and receptivity rates. This research proves the potential of afkir watermelon as a raw material for quality jelly candy, with a significant product transformation: the color develops from neutral white to red-orange, the aroma of watermelon is getting more intense, the texture remains chewy, and the sweetness is getting more complex. These findings open up new perspectives in the utilization of local food resources and food waste reduction strategies.Keywords: Watermelon Afkir, Jelly Candy, Sensory Test, Hedonic Test.
Effect of Watermelon Albedo Substitution on the Quality of Watermelon Syrup Faiza, Urizinta Jarianti; Anggraini, Ezi; Faridah, Anni; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26856

Abstract

Watermelon, a fruit from the Cucurbitaceae family, is known for its sweet and juicy pulp, rich in nutrients like vitamin C, vitamin A, and lycopene. A study aims to assess the impact of using watermelon albedo, the white part of the rind often discarded, in making watermelon syrup, using a specified recipe. The research analyzes various aspects like sugar content, pH, viscosity, and sensory properties such as taste, aroma, texture, and color. The study is an experimental one following the Complete Randomized Design (CRD) method, with primary data collected from 20 panelists evaluating the watermelon syrup quality with albedo substitution, applying 4 treatments and 3 repetitions. This aims to explore the potential of utilizing watermelon albedo, usually considered waste, for its fiber and nutrient content in food applications.The data obtained then tabulated in the form of tables and performed Analysis of Variance (ANOVA), if Fh>Ft then continued with the Duncan Test. In this study, watermelon albedo was used as a substitute material in the manufacture of watermelon syrup with a variation in the percentage of substitution of 0%, 15%, 30%, and 45% which significantly affected the quality of thick texture 4.60 (450gr albedo), homogeneous texture quality 5.03 (150gr albedo), and taste 3.50 (550 gr albedo). The results of the quality of watermelon syrup with the influence of the best watermelon albedo substitution are in the second treatment (X1) with the addition of albedo as much as 150gr both from the color, aroma, texture and taste sensory tests.
PENGARUH KONSENTRASI LARUTAN KAPUR SIRIH TERHADAP KUALITAS SENSORI KERIPIK BENGKUANG (PACHYRHIZUS EROSUS) Lestari, Ninda Tiara; Mustika, Sari; Fridayati, Lucy; Holinesti, Rahmi
Jambura Journal of Food Technology Vol 7, No 02 (2025): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i02.33532

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh variasi konsentrasi larutan kapur sirih (Ca(OH)₂) terhadap kualitas sensori keripik bengkuang (Pachyrhizus erosus) . Masalah utama dalam pengolahan keripik bengkuang adalah tekstur yang kurang renyah dan perubahan warna akibat reaksi pencoklatan non-enzimatis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan sembilan perlakuan, yaitu kombinasi konsentrasi kapur sirih 8%, 10%, dan 12% serta waktu perendaman 10, 15, dan 20 menit. Irisan bengkuang direndam sesuai perlakuan, lalu digoreng hingga renyah. Uji sensori dilakukan oleh 50 panelis tanpa sensor yang merupakan mahasiswa Program Studi Pendidikan Kesejahteraan Keluarga Universitas Negeri Padang untuk menilai warna, aroma, tekstur, dan rasa. Hasil analisis penelitian menunjukkan bahwa perendaman dalam larutan kapur sirih 12% selama 15 menit menghasilkan skor tertinggi yaitu (6,94), yang menunjukkan hasil terbaik. Data tersebut kemudian ditabulasi dan dianalisis menggunakan Anilisis Varian (ANOVA), dan jika Fhitung Ftabel maka dilanjutkan dengan uji Duncan . Hasil penelitian menunjukkan perbedaan yang signifikan terhadap karakteristik tekstur antar perlakuan (p0,05). Namun tidak ditemukan pengaruh yang signifikan terhadap warna, aroma, dan rasa. Penelitian ini menyimpulkan bahwa penggunaan larutan kapur sirih dengan konsentrasi dan waktu perendaman yang tepat dapat meningkatkan kualitas sensori keripik bengkuang.
Co-Authors Adrina, Yetti Agustianingsih, Vira Al Fattaah, Miftah Allehandro, Reza Anggraini, Ezi Anni Faridah Anni, Faridah Anwar, Noviana ARIES VERONICA Asmar Yulastri Astuti, Silvia Sri Cici Andriani Darmadi, Nadia Mastura Dasmayanti, Monica Diva, Aisha Diva Medina Diza, Salsabila Mutiara Dwiyanti Efian, Muhammad Ilham Eka Fauzihardani Elida elida elida Fahmil Haris Faiza, Urizinta Jarianti Faradilla, Hilza Mussi Farida, Anni Gusnita, Wiwik Gusri, Serina Harmawan, Violintikha Hidayaturrahmi, Hidayaturrahmi Holinesi, Rahmi Indrayeni, Wiwik Insan, Ranggi Rahimul Kasmita Kasmita Kasmita Khairunnisa, Hanifa Kholizah, Winda Lailasari, Noviana Lestari, Ninda Tiara Lucy Fridayati Mandra Adrika Putra Najmi, Annisa Neviyarni, Neviyarni Nopalyu, Berliana Putri Pratama Putra, Wahyu Prayuda, Robby Pujayatini, Sri Putri, Eneke Suwandi Putri, Nadia Hendria Putri, Rensiana Putri, Yolanda Putri, Zikra Askia Rahma Izah, Nurul Rahma, Azizah Septia Rahmi Holinesti Rika Despica Rino Rino Rinto, Slamet Risandi, Lara Riski Gusri Utami Safitri, Elsa Nur Salmadira, Hanifah Sari, Havivah Mayang Sari, Revita Putna Sari, Yolanda Intan Siti Rahayu Sovia, Arina Syahputri, Nia Febi Wirnelis Syarif Wiwin Winarsih Wulandari, Celshea Tiara Wulandari, Dwi Pratiwi Yasih, Fitri Yeni Alfiana, Yeni Yuke Permata Lisna Yulhendri Yulhendri Yuliana Yuliana Yuliana Yuliana zinti, zinti gunari