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All Journal Jurnal Pengabdian Masyarakat: BAKTI KITA
Pratista Arya Satwika
Fakultas Psikologi, Universitas Sebelas Maret
Humanities Education Languange, Linguistic, Communication & Media Social Sciences Other

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PENGEMBANGAN COOKIES JAMU SEBAGAI INOVASI PRODUK PANGAN BERBASIS RESEP TRADISIONAL PADA UMKM Farida Hidayati; Tri Rejeki Andayani; Pratista Arya Satwika; Rin Widya Agustin; Selly Astriana
Jurnal Pengabdian Masyarakat : BAKTI KITA Vol. 7 No. 2 (2026): Mei - Oktober
Publisher : LPPM Universitas Islam Darul 'Ulum Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52166/baktikita.v7i2.13214

Abstract

Jamu holds great potential for health and the economy in Indonesia, but its acceptance is hindered by its bitter taste. This community service project aims to develop innovative jamu cookie products based on traditional recipes for MSME partners, while also evaluating consumer acceptance through hedonic testing. The project phases include identifying partner needs, food safety education, recipe modification, small-scale production, hedonic testing, and product refinement. The three cookie variants developed are turmeric and tamarind, temulawak, and rice and kencur. The hedonic test was conducted by 20 untrained panelists using a 1–10 scale. Descriptively, the beras kencur variant received the highest average score (7.79), followed by turmeric and tamarind (7.78) and temulawak (7.31). The Friedman test showed significant differences in aroma, color, and taste, but not in texture. The Wilcoxon test found that the sour turmeric variant was preferred over the temulawak. In conclusion, herbal cookies have potential for development by SMEs, with priority given to the sour turmeric and rice-kencur variants.
Co-Authors Farida Hidayati Rin Widya Agustin Selly Astriana Tri Rejeki Andayani