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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Teknologi Pangan dan Hasil Pertanian
Rahmi Holinesti
Universitas Negeri Padang, Indonesia
Agriculture, Biological Sciences & Forestry Computer Science & IT Education

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Kualitas Sensori Keripik Bengkuang dengan Perendaman dalam Larutan Garam Ira Putri Nur Izzati; Sari Mustika; Rahmi Holinesti; Ranggi Rahimul Insan
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 2 (2025): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i2.12377

Abstract

Penelitian ini bertujuan untuk menguji dampak konsentrasi larutan garam terhadap kualitas sensor bengkuang keripik (Pachyrhizus erosus) melalui penilaian warna, aroma, tekstur, dan rasa dengan menggunakan alat organoleptik (hedonik dan ranking). Perlakuan berupa tiga variasi konsentrasi larutan garam: 0,5% (X1), 1,0% (X2), dan 1,5% (X3). Hasilnya menunjukkan bahwa perlakuan X1 mendapatkan nilai rata-rata paling tinggi bagi parameter keseluruhan, yaitu warna (2,63), aroma (2,85), tekstur (2,59), dan rasa (2,64). Analisis ANAVA melaporkan perbedaan signifikan terhadap warna dan tekstur, tetapi tidak signifikan terhadap aroma dan rasa. Jadi, perendaman dalam larutan garam 0,5% adalah perlakuan optimal untuk menghasilkan keripik bengkuang dengan mutu sensori terbaik. (Pachyrhizus erosus). Besaran uji antara lain warna, aroma, tekstur, dan rasa dengan teknik organoleptik (hedonik dan ranking). Perlakuan berupa tiga kadar larutan garam: 0,5% (X1), 1,0% (X2), dan 1,5% (X3). Temuan penelitian menunjukkan bahwa perlakuan X1 menghasilkan warna keemasan kuning, kerenyahan, serta rasa gurih yang paling disukai panelis. Garam dengan konsentrasi tinggi meningkatkan kerenyahan, namun menurunkan nilai kesukaan terhadap rasa. Sehingga, konsentrasi garam 0,5% adalah perlakuan optimal dalam menghasilkan keripik bengkuang yang disukai konsumen.  
PENGARUH PENAMBAHAN EKSTRAK KENCUR TERHADAP KUALITAS PERMEN SUSU Okta Voreta Ginting; Sari Mustika; Anni Faridah; Rahmi Holinesti
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 15 No. 2 (2024): July Period
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppkk.v15i2.77970

Abstract

Abstract The background of this research is due to the lack of public interest in consuming kencur, which has a slightly spicy taste and a sharp aroma. The application of kencur extract in milk candy so that the taste of kencur can be accepted by people from children to adults. The object of this research is the process of making milk candy with the addition of galangal extract as much as 10%, 15% and 20% on organoleptik quality (shape, colour, aroma, texture, and taste). This type of research is experimental research. The data analysis technique used is the analysis of variation (ANOVA) method. Based on the results of data analysis, it was found that (1) there is no significant difference from the addition of kencur extract on the quality of shape (rectangle), colour, aroma (milk), texture, and taste (sweet and typical of kencur) in kencur extract milk candy. (2) There is a significant difference from the addition of galangal extract on the quality of aroma (typical of galangal). (3) the addition of galangal extract to milk candy is the addition of 10%. (4) kencur extract as a substitute for flavour in milk candy has benefits for health, consumption levels in the community and increases the selling price of kencur.
Co-Authors Anni Faridah Ira Putri Nur Izzati Okta Voreta Ginting Ranggi Rahimul Insan Sari Mustika