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All Journal E-Journal Home Economic and Tourism JTEV (Jurnal Teknik Elektro dan Vokasional Jurnal Ilmu Pangan dan Hasil Pertanian Pendas : Jurnah Ilmiah Pendidikan Dasar JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal EDUKATIF : JURNAL ILMU PENDIDIKAN Jurnal Pendidikan dan Kewirausahaan Jurnal Abdidas Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi ARSY : Jurnal Aplikasi Riset kepada Masyarakat Journal of Community Service YASIN: Jurnal Pendidikan dan Sosial Budaya CONSEN: Indonesian Journal of Community Services and Engagement Jurnal Manarang Manajemen dan Bisnis Journal of Global Research Education Jurnal Pendidikan, Bahasa dan Budaya Seshiski: Southeast Journal of Language and Literary Studies Indonesian Journal of Science and Pharmacy Siber Journal of Advanced Multidisciplinary The Indonesian Journal of Computer Science Jurnal Transformasi Digital Dalam Ekonomi, Bisnis dan Manajemen Jurnal Pendidikan dan Sosial Humaniora Jurnal Pendidikan Teknik Mesin RANGGUK: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pangan dan Ilmu Pertanian
Cici Andriani
Universitas Negeri Padang
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Journal : siber journal of advanced multidisciplinary

 1 
Pengaruh Konsentrasi Bubuk Bunga Telang (Clitoria Ternatea L) terhadap Mutu Sensoris Kue Lidah Kucing Dely Azraeni Lubis; Anni Faridah; Kasmita; Cici Andriani
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): (SJAM) Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.943

Abstract

Kue lidah kucing umumnya memiliki warna yang monoton, sehingga perlu dilakukan inovasi agar mempunyai warna yang lebih menarik dengan memanfaatkan pigmen antosianin dari bunga telang (Clitoria ternatea L.) sebagai pewarna alami. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk bunga telang sebanyak 0%, 1%, 3%, dan 5% terhadap kualitas kue lidah kucing meliputi bentuk, warna, aroma, tekstur, dan rasa. Penelitian menggunakan metode eksperimen dengan empat perlakuan. Pengumpulan data dilakukan melalui uji organoleptik menggunakan 30 orang panelis semi terlatih dengan instrumen penilaian 7 skala berjenjang dan hedonik. Data dianalisis menggunakan uji ANAVA untuk mengetahui pengaruh perlakuan terhadap kualitas produk. Apabila hasil analisis menunjukkan nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan antarperlakuan. Hasil penelitian menunjukkan bahwa penambahan bubuk bunga telang memberikan pengaruh terhadap kualitas warna, aroma, dan rasa, namun tidak berpengaruh terhadap kualitas bentuk dan tekstur kue lidah kucing. Selain itu, penambahan bubuk bunga telang juga menghasilkan karakteristik produk yang lebih menarik secara visual serta memiliki tingkat penerimaan yang baik dari panelis. Perlakuan terbaik diperoleh pada konsentrasi 3% penambahan bubuk bunga telang. Penelitian ini menunjukkan bahwa bubuk bunga telang berpotensi digunakan sebagai pewarna alami pada kue lidah kucing untuk meningkatkan kualitas dan nilai tambah produk.
Comparative Analysis of the Quality of Pandan Glutinous Rice Talam Cake and Talam Cake With Dragon Fruit Peel Extract (Hylocereus Polyrhizus) Fitri Wulandari; Anni Faridah; Kasmita; Cici Andriani
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): (SJAM) Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1010

Abstract

Indonesia's traditional wet cake industry, such as glutinous rice cakes, layer cakes, and putu cakes, still use many synthetic dyes that are risky to health. Natural dyes are a safer alternative, because many are obtained from plants or food waste, such as pandan leaves, sugi leaves, and dragon fruit peels. The skin of the red dragon fruit (Hylocereus polyrhizus) has the potential to be an alternative to natural dyes because it contains high betacyanin which is antioxidant while providing an attractive purplish red color. This study aims to analyze the comparison of the sensory quality of pandan sticky rice talam cake (control) with glutinous rice talam cake with 50 ml of red dragon fruit peel extract. The research method used was a quantitative experiment with a comparative test approach (Independent Samples t-test), involving a rating test and a hedonic test conducted by 30 panelists, and analyzed by comparing the values of |tcalcul| against the table at a significance level of 5% (ttable = 2.00172). The results showed that the addition of dragon fruit peel extract had a significant effect on the quality of color (count 42.115 > table 2.00172) and aroma (count 8.494 > table 2.00172) organolepically, as well as on the level of color, texture, and taste preference (counts 5.220; 2.383; and 2.208 > table 2.00172), but did not have a significant effect on the organoleptic quality of shape, texture, and taste or the level of shape preference. The overall best treatment was sticky rice talam cake with dragon fruit peel extract (X1), although the panelists preferred the aroma of pandan sticky rice cake without extract (X0). This study proves that red dragon fruit peel extract can be used as a natural dye while improving the sensory quality of glutinous rice talam cake. Further research is recommended to examine the shelf life, antioxidant content, and nutritional value of the product.
Co-Authors - Primawati Adela Adela Adrian Tawai Afriani, Winda AHMAD LUTFI Ambiyar, Ambiyar Andriyani, Monica Anggraini, Ezi Anni Faridah Annisa, Desfiarini Anny Sartika Daulay Ariani, Ulfah Armel, Bunga Melati Aryani, Letty Aryesi Putri, Nadila Asmar Yulastri baidar baidar Barus, Anisa Devita Boru Bulkia Rahim Cahyani, Bunga Gusti Dely Azraeni Lubis Dian Mutiara Putri Dikki Zulfikar Divani, Mardhyah Eko Indrawan Elda Febri Dollah Elida elida elida Ezi Anggraini Farhani Amini Putri Fatria, Sevly Riri Febri Prasetya Febrianti, Windi Mulya Fiki Efendi Fitri Wulandari Fridayanti, Lucy Gusnira, Febrianur Gusnita, Wiwik Hafifah, Hasyiati Handari, Eras Sahira Haris Munandar Nasution Hayati, Yuri Helinshia Zalukhu Hendra Fauzi Hilza Mussi Faradilla Ika Parma Dewi Ilhami Pebi Widyawati Indra Yeni Indrayeni, Wiwik Intan Sari, Yolanda Jasman Jasman Jasman Juliana Siregar Kasmita Kasmita Kasmita Kasmita Khairiyah, Zahratul Lucy Fridayati Magfirah, Magfirah Maulani, Dira MUHAMMAD ARFAN HARAHAP Muhammad Gilang Permana Putra mutiara, Dahlia Nabila Tasrif Namira Alya Adzani Siagian Nindya Syafitri Nizwardi Jalinus Nopendra, Wilda Dwi Novitasari, Anggi Nur Rahmah Jamil Nurhasanah Nurhasanah Pratama, Muhammad Reihan Primawati , Primawati Primawati Primawati, Primawati Putri Zahra Putri, Melia Rafif Ghaly Siregar Rahman, Afdalil Rahmi Holinesti Ranggi Rahimul Insan Refdinal , Refdinal Rhomiy Handican Ridwanto Ridwanto Riski Gusri Utami Safina, Dinara Saqinah, Natasya Sari Mustika Sari, Yolanda Intan Shahida, Siti Nur Simatupang, Wakhinuddin Siregar, Juliana Siti Khairun Nisa Siti Marhamah, Siti Sofnitati Sofnitati Syamsuddin, Suryani Tanpili, Harum Caisar Tasrif , Nabila Tri Arina Viora, Martha Wahdaniah Wahyudi Wahidzal, Fajri Wirma Fitri Wirnelis Syarif Wiwik Gusnita Wulandari, Yuka Wulansari, Rizky Ema Yamin, Mujirin M. Yasih, Fitri Yolanda Intan Sari Yolanda Intan Sari Yuke Permata Lisna Yulias, Yahya Aulia Yunianti, Badriyah Maulidya Yunita, Syafrina