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All Journal Jurnal Teknologi Pangan dan Ilmu Pertanian
Anggita Risa Budiarti
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Agriculture, Biological Sciences & Forestry

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Penambahan Tepung Sorgum (Sorghum bicolor (L.) Moench) dalam Pembuatan Kue Kering Jenis Kastengel Santi Try Nugraheni; Jasanta Peranginangin; Anggita Risa Budiarti
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6807

Abstract

Kastengel is a popular cookie known for its savory taste, crunchy texture, and distinctive aroma. While typically made with wheat flour, kastengel can also be produced using local ingredients such as sorghum flour which offers high nutritional value and is gluten-free. This study examines kastengel produced with added sorghum flour and evaluates consumer acceptance levels. A quantitative experimental approach was employed using two recipes: Recipe A (50% wheat flour : 50% sorghum flour) and Recipe B (75 % wheat flour : 25% sorghum flour). Data collection involved organoleptic testing via questionnaires administered to 100 panelists as documentation. Aspects evaluated included color, aroma, texture, taste, and purchase intention. The results indicate that sorghum flour is a viable ingredient for kastengel production. Recipe B showed acceptance levels of 61% for color, 56% for texture, 46% for aroma, 53% for taste, and 47% for purchase intention, whereas Recipe A scored 52% across these aspects. It is concluded that adding 50 g of sorghum flour yields kastengel with favorable consumer acceptance, demonstrating potential for the development of local food-based products.
Pemanfaatan Terong Belanda sebagai Bahan Utama Pembuatan Es Krim Faras Yulita Sari; I Gusti Ayu Agung; Anggita Risa Budiarti
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 2 (2026): Juni: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i2.6840

Abstract

The utilization of tamarillo (Solanum betaceum) as a food ingredient is still relatively limited, despite its rich content of vitamins, dietary fiber, and antioxidants that are beneficial to health. This study aimed to determine the effect of using whipped cream and milk powder on the organoleptic quality of tamarillo ice cream, describe the production process of tamarillo ice cream, and identify the level of consumer acceptance of the product. The research employed an experimental method with a descriptive quantitative approach. Two ice cream formulations were used, namely Sample A with whipped cream and Sample B with milk powder, both utilizing tamarillo jam as the main ingredient. Data were collected through observation, interviews, and questionnaires involving 20 panelists. The data were analyzed using descriptive statistics and Analysis of Variance (ANOVA) to determine differences in organoleptic characteristics, including color, aroma, taste, texture, and overall acceptance. The results showed that both tamarillo ice cream formulations were accepted by the panelists. The ANOVA test indicated that there were no significant differences between Sample A and Sample B in all organoleptic attributes, as the significance values were greater than 0.05. However, Sample A obtained higher mean scores for color, aroma, and taste, while Sample B obtained higher scores for texture and overall acceptance. Therefore, tamarillo has the potential to be utilized as the main ingredient in ice cream production and can be further developed as an innovative local fruit-based food product.
Co-Authors Faras Yulita Sari I GUSTI AYU AGUNG Jasanta Peranginangin Santi Try Nugraheni