Article Per Year (5 Year)
p-Index From 2021 - 2026
5.758
P-Index
This Author published in this journals
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
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Physics Public Health Social Sciences Other

Published : 45 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 45 Documents
Search

 1   2   3   4   5 
Sensory Characreristics of Tamarillo Syrup Putri, Nadia Hendria; Holinesi, Rahmi; Kasmita, Kasmita; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26887

Abstract

This study was conducted to analyze the effect of different sugar concentrations on the sensory characteristics of tamarillo (Solanum betaceum) syrup. Tamarillo naturally has a strong sour taste and a short shelf life. Processing tamarillo into syrup is an innovative solution to balance its flavor, extend its shelf life, and increase the market value of this less-preferred fruit. The research was carried out in May 2025 at the Culinary Workshop, Faculty of Tourism and Hospitality, Universitas Negeri Padang. This study employed a true experimental method using a Completely Randomized Design (CRD), consisting of three sugar concentration treatments: 125 grams (X0), 100 grams (X1), and 150 grams (X2), each replicated three times. A sensory evaluation was conducted to assess the quality of the tamarillo syrup. The sensory assessment focused on four parameters: color, aroma, texture, and taste. The evaluation was performed by 30 untrained panelists, all of whom were culinary students at Universitas Negeri Padang. The data obtained were analyzed using ANOVA, followed by Duncan’s Multiple Range Test if significant differences were found. The results showed that sugar concentration had a significant effect on taste, but no significant influence on color, aroma, or texture. The 150-gram sugar treatment (X2) produced the highest overall scores, with deep red color (2.14), fresh tamarillo aroma with cinnamon notes (2.21), and a balanced sweet-sour taste (2.79). It can be concluded that the 150-gram sugar treatment (X2) resulted in the best sensory quality.  
Pengaruh Penambahan Puree Daun Kelor Terhadap Kualitas Pempek Ikan Tenggiri Salmadira, Hanifah; Mustika, Sari; Gusnita, Wiwik; Insan, Ranggi Rahimul
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/vc5yxv58

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree daun kelor terhadap kualitas pempek ikan tenggiri ditinjau dari segi warna, aroma, tekstur, dan rasa. Jenis penelitian ini menggunakan metode eksperimen murni dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 kali pengulangan, dengan penambahan puree daun kelor pada perlakuan 0%, 5%, 10%, dan 15%. Hasil penelitian menunjukkan bahwa penambahan puree daun kelor terhadap kualitas pempek ikan tenggiri berpengaruh signifikan terhadap perlakuan 5% (X1), 10% (X2) dan 15% (X3) terhadap karakteristik warna (hijau) pempek. Namun, tidak ditemukan pengaruh yang signifikan terhadap aroma (harum), tekstur (kenyal) dan rasa (terasa ikan). Perlakuan terbaik untuk aspek warna diperoleh pada X3 (15%), sedangkan untuk aroma, tekstur, dan rasa diperoleh pada X2(10%). Dan pada uji Hedonik perlakuan terbaik diperoleh pada X2 (10%).
Perbandingan Kualitas Sensori Bakso Ayam dengan Penambahan Sari dan Puree Bayam Merah Adrina, Yetti; Mustika, Sari; Faridah, Anni; Holinesti, Rahmi
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/y5x7p836

Abstract

Penelitian ini bertujuan untuk membandingkan kualitas sensori bakso ayam dengan penambahan sari dan puree bayam merah (Amaranthus Tricolor L.). Inovasi ini dilakukan untuk meningkatkan nilai gizi dan visual bakso ayam yang kini semakin diminati sebagai alternatif pengganti bakso sapi. Penelitian dilaksanakan secara eksperimental dengan dua perlakuan, yakni sari dan puree bayam merah, yang diuji oleh 50 panelis tidak terlatih. Parameter yang diamati meliputi warna, aroma, tekstur, rasa (ayam dan bayam), serta hedonik. Hasil analisis menunjukkan bahwa penggunaan puree meningkatkan warna, namun menurunkan rasa ayam karena dominasi rasa bayam. Sebaliknya, sari bayam mempertahankan rasa ayam dan lebih disukai secara keseluruhan. Aroma dan tekstur tidak berbeda signifikan. Temuan ini penting sebagai dasar pengembangan produk olahan ayam dengan tambahan sayuran tanpa mengurangi karakteristik rasa utama. 
Analisis Kualitas Sosis Ikan Barakuda Dengan Persentase Penambahan Puree Wortel (Daucus carota L) Yang Berbeda Rahayu, Siti; Elida, Elida; Holinesti, Rahmi; Mustika, Sari
Juvenil Vol 6, No 2: Mei (2025)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v6i2.30077

Abstract

ABSTRAKPenelitian ini dilatarbelakangi oleh belum adanya kajian mengenai pembuatan sosis ikan barakuda dengan penambahan puree wortel sebagai bahan tambahan alami. Tujuan penelitian ini adalah untuk menganalisis pengaruh penambahan puree wortel sebanyak 0%, 10%, 20%, dan 30% terhadap kualitas sensori sosis ikan barakuda, meliputi warna, aroma, tekstur, dan rasa. Penelitian ini merupakan eksperimen murni dengan menggunakan Rancangan Acak Lengkap (RAL), terdiri dari empat perlakuan dan tiga kali ulangan. Pengumpulan data dilakukan melalui uji sensori menggunakan format uji ranking oleh delapan panelis terlatih dari Dosen Tata Boga, Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan Uji Duncan. Hasil ANOVA menunjukkan bahwa penambahan puree wortel memberikan pengaruh yang signifikan terhadap warna (Fhitung = 19,464; p = 0,000) dan tekstur (Fhitung = 11,700; p = 0,000), namun tidak signifikan terhadap aroma (Fhitung = 2,185; p = 0,098) dan rasa (Fhitung = 1,567; p = 0,219). Uji Duncan menunjukkan bahwa perlakuan X3 (30% puree wortel) memberikan nilai rata-rata tertinggi pada warna (77,62) dan aroma (50,75), sedangkan perlakuan X1 (10% puree wortel) memberikan nilai tertinggi pada tekstur (40,12) dan rasa (27,25) yang paling disukai panelis.Kata Kunci : Ikan Barakuda, Puree, Sosis, Uji Sensori, WortelABSTRACTThis research was motivated by the absence of studies on the making of barracuda fish sausage with the addition of carrot puree as a natural additive. The purpose of this study was to analyze the effect of adding carrot puree as much as 0%, 10%, 20%, and 30% on the sensory quality of barracuda fish sausage, including color, aroma, texture, and taste. This research is a pure experiment using a completely randomized design (CRD), consisting of four treatments and three replicates. Data were collected through sensory testing using a ranking test format by eight trained panelists from Catering Lecturers, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test. ANOVA results showed that the addition of carrot puree had a significant effect on color (Fcount = 19.464; p = 0.000) and texture (Fcount = 11.700; p = 0.000), but not significant on aroma (Fcount = 2.185; p = 0.098) and taste (Fcount = 1.567; p = 0.219). Duncan's test showed that treatment X3 (30% carrot puree) gave the highest mean scores on color (77.62) and aroma (50.75), while treatment X1 (10% carrot puree) gave the highest scores on texture (40.12) and taste (27.25) which were most preferred by panelists.Keywords: Barracuda Fish,Puree, Sausage, Sensory Test, Carrot.
UMUR SIMPAN DAN KESUKAAN PERMEN JELLY EKSTRAK DAGING DAN KULIT BUAH NAGA Diva, Aisha Diva Medina; Elida; Yuliana; Mustika, Sari
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.34370

Abstract

This study aims to analyze the differences in shelf life and acceptability of jelly candies made from red dragon fruit flesh extract and red dragon fruit peel extract. The research employed a quantitative approach with a Completely Randomized Design (CRD). The shelf-life test was carried out for 72 days with five untrained panelists by observing mold growth, taste changes, aroma changes, and color changes. The data were analyzed using Analysis of Variance (ANOVA) and followed by the Duncan Multiple Range Test (DMRT) to determine significant differences between treatments. The acceptability test was conducted with 50 untrained panelists using the hedonic test, assessing color, aroma, texture, and taste attributes. The results were analyzed using the t-test to identify differences in panelists’ preference levels. The results showed that mold growth occurred faster in jelly candies made from red dragon fruit flesh extract, while taste and color changes appeared earlier in those made from peel extract. Aroma changes in both treatments occurred at the same time. The ANOVA results indicated significant differences in several shelf-life parameters, while the t-test results revealed significant differences in all acceptability aspects. The mean scores for color (6.43), aroma (6.33), texture (6.17), and taste (6.21) in jelly candies made from red dragon fruit flesh extract were higher than those made from peel extract—color (5.72), aroma (5.91), texture (5.78), and taste (5.77). It can be concluded that jelly candies made from red dragon fruit flesh extract have a relatively shorter shelf life but are more preferred by panelists compared to those made from peel extract. Keywords: shelf life, acceptability, jelly candy, dragon fruit
Pengaruh Substitusi Bengkoang Terhadap Karakteristik Kerupuk zinti, zinti gunari; Mustika, Sari; Faridah, Anni; Utami, Riski Gusri
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.34801

Abstract

Crackers are one of the types of traditional light snacks that are popular in Indonesia, known for their crispy texture and distinctive flavor, made from a tapioca flour dough mixed with ingredients such as shrimp, fish, or animal skin. They undergo a process of steaming, freezing, thin slicing, drying, and frying until cooked. The purpose of this study is to determine the effect of jicama substitution on sensory quality, seen from color, aroma, texture, and taste. The study was conducted in September–October 2025 at the Culinary Workshop, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Padang State University. The method used was a pure experiment with a Completely Randomized Design (CRD) consisting of 4 treatments and 3 repetitions, namely jicama substitution of 0% (X0), 50% (X1), 60% (X2), and 70% (X3). A sensory test was conducted to assess product quality involving 50 semi-trained panelists. The data obtained were analyzed using ANOVA, followed by Duncan's test if the calculated F value > F table. The study results showed that jicama substitution had a significant effect on each treatment. Treatment X3 (70%) showed the highest score in the yellow color parameter (4.60), X3 (70%) showed the highest score in the characteristic fragrant jicama aroma parameter (4.04). X2 (50%) showed the highest score in the crispy texture parameter (4.82). X3 (70%) showed the highest score in the sweet-savory taste parameter (4.12).
Sensory test Quality of White Tofu Nuggets and Sumedang Tofu Nuggets Faradilla, Hilza Mussi; andriani, Cici; Holinesti, Rahmi; Mustika, Sari; Utami, Riski Gusri; Sari, Yolanda Intan
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26954

Abstract

The high public demand for healthy and economical fast food encourages innovation in plant-based food products, one of which is tofu nuggets. White tofu and Sumedang tofu as potential raw materials have different physical and chemical characteristics. However, research analyzing their impact on nugget quality is still limited. This study aims to analyze the differences in the quality of nuggets produced from the use of white tofu and Sumedang tofu. This study used a pure experimental method (true experimental) with a completely randomized design (CRD). The treatment consisted of two variables, namely white tofu nuggets (X1) and Sumedang tofu nuggets (X2). Primary data were collected through organoleptic tests conducted by 15 semi-trained panelists to assess the quality of the aspects of shape, color, aroma, texture, and taste. Data analysis was performed using the Independent Sample t-Test. The results showed a significant difference in quality (p<0.05) between the two treatments in terms of volume, inner color, and texture. Nuggets made from Sumedang tofu exhibited superior qualities in terms of denser volume, a more yellowish-white interior, and a softer, chewier texture. Conversely, no significant differences were found in shape, outer skin color, aroma, or flavor. In conclusion, the type of tofu used as the base ingredient significantly influences the volume, inner color, and texture of tofu nuggets. The use of Sumedang tofu resulted in nuggets with several better sensory characteristics than white tofu.
Quality Analysis Of Cow Milk Kefir With Addition Of Purple Sweet Potato Puree Al Fattaah, Miftah; Faridah, Anni; Yuliana, Yuliana; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26948

Abstract

Kefir is a fermented milk product characterized by a tangy, slightly alcoholic, and carbonated profile, produced through the symbiotic activity of lactic acid bacteria and yeasts. It naturally contains probiotics that exert beneficial effects on health. The anthocyanins present in purple sweet potato (Ipomoea batatas L.) exhibit prebiotic potential. This study aimed to evaluate the organoleptic quality of kefir supplemented with purple sweet-potato purée. A single-factor completely randomized design was employed, comprising four treatments (0 %, 15 %, 20 %, and 25 %) with three replications. Thirty trained panelists from the Family Welfare Education Study Program, Universitas Negeri Padang, assessed color, aroma, texture, flavor, and overall acceptance. Data were analyzed by one-way ANOVA followed by Duncan’s multiple-range test (α = 0.05). Results revealed that purée concentration significantly (p < 0.05) influenced purple color intensity, whereas aroma, texture, and flavor remained unaffected. The 25 % (X3) treatment yielded the best overall sensory profile. Consequently, supplementation of cow’s-milk kefir with 25 % purple sweet-potato purée can be recommended to produce an attractively colored, probiotic beverage with high consumer acceptability.
Effect Of Pumpkin On The Sensory Quality Of Rice Noodles Nopalyu, Berliana Putri; Anni, Faridah; Holinesti, Rahmi; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (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.v6i3.26949

Abstract

Pumpkin (Cucurbita moschata) is a locally abundant commodity, yet its utilization remains limited to traditional dishes. Its high content of β-carotene, dietary fiber, and vitamins A and C makes pumpkin a potential functional food ingredient. To increase its added value and consumption, pumpkin was processed into puree and used to replace water in making rice flour noodles. Noodles were selected because of their popularity across Indonesia, while rice flour is naturally gluten-free and therefore safe for people with celiac disease. This study employed a true experimental design using a Completely Randomized Design (CRD) consisting of four treatments (0 mL, 160 mL, 180 mL and 200 mL pumpkin purée) with three replications. Sensory evaluation was conducted by 30 untrained panelists who were students of the Family Welfare Education Study Program, Universitas Negeri Padang. Data were analyzed using ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test if F<sub> > F<sub>. Results showed that the addition of pumpkin purée had a significant effect on noodle colour (bright yellow) and aroma (distinct pumpkin odour), but no significant effect on texture (chewiness) or taste (savouriness). The overall best treatment, based on the highest total hedonic acceptance score, was the noodle prepared with 200 mL (X₃) of pumpkin purée.
Pengaruh Substitusi Ekstrak Daun Jambu Biji terhadap Kualitas Sensori dan Umur Simpan Mie Basah Khairunnisa, Hanifa; Mustika, Sari; Kasmita, Kasmita; Gusnita, Wiwik
Jurnal Pendidikan Tambusai Vol. 9 No. 2 (2025): Agustus
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i2.30794

Abstract

Permintaan terhadap pangan fungsional berbahan alami terus meningkat seiring kesadaran masyarakat terhadap kesehatan dan keamanan pangan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun jambu biji terhadap mutu sensori dan masa simpan mie basah. Metode eksperimen digunakan dengan empat perlakuan volume ekstrak, yaitu 0 ml, 10 ml, 20 ml, dan 30 ml. Hasil menunjukkan bahwa penambahan ekstrak tidak memengaruhi warna (skor rata-rata tetap 1,00), namun meningkatkan aroma (skor tertinggi X3 = 3,80), rasa (X3 = 4,20), dan tekstur saat ditarik (X2 = 4,30) secara signifikan. Simpulan menunjukkan bahwa ekstrak daun jambu biji berpotensi sebagai bahan alami yang mampu meningkatkan mutu organoleptik dan memperpanjang daya simpan mie basah.
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