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All Journal Jurnal Teknologi Pangan dan Ilmu Pertanian Jurnal Pariwisata dan Hospitality Jurnal Pariwisata dan Hospitality
Salam Setiyawan
Sekolah Tinggi Pariwisata Sahid Surakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Environmental Science Social Sciences

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Inovasi Olahan Selada Air Menjadi Pesto untuk Meningkatkan Nilai Tambah Pangan Lokal Rahel Kristianingrum; Afiefah Sulistyowati; Salam Setiyawan
Jurnal Pariwisata dan Hospitality Vol. 2 No. 1 (2026): Edisi: September-November
Publisher : Pustaka Bangsa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Selada air (Nasturtium officinale) merupakan sayuran hijau yang pemanfaatannya dalam produk pangan olahan di Indonesia masih terbatas. Penelitian ini bertujuan mengembangkan inovasi pesto berbahan selada air untuk meningkatkan nilai tambah bahan pangan lokal, mengetahui tingkat penerimaan panelis, serta menentukan formulasi terbaik. Penelitian menggunakan metode eksperimen dengan pendekatan kuantitatif melalui uji hedonik dan organoleptik pada tiga formulasi rasio selada air dan basil, yaitu P5:5, P7:3, dan P9:1, dengan substitusi kacang pinus menggunakan kacang mete. Data dianalisis menggunakan uji Friedman dan Wilcoxon dengan SPSS. Hasil penelitian menunjukkan perbedaan formulasi berpengaruh nyata terhadap tekstur (p < 0,05) dan sangat nyata terhadap warna, sedangkan rasa dan aroma tidak berbeda signifikan. Formulasi P9:1 menjadi perlakuan terbaik dengan tingkat kesukaan tertinggi dan biaya produksi terendah sebesar Rp44.092 per botol dengan estimasi harga jual Rp57.500. Hasil ini menunjukkan bahwa substitusi selada air dan kacang mete mampu meningkatkan nilai ekonomi bahan pangan lokal tanpa menurunkan penerimaan panelis.
Inovasi Olahan Selada Air Menjadi Pesto untuk Meningkatkan Nilai Tambah Pangan Lokal Rahel Kristianingrum; Afiefah Sulistyowati; Salam Setiyawan
Jurnal Pariwisata dan Hospitality Vol. 2 No. 1 (2026): Edisi: September-November
Publisher : Pustaka Bangsa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Selada air (Nasturtium officinale) merupakan sayuran hijau yang pemanfaatannya dalam produk pangan olahan di Indonesia masih terbatas. Penelitian ini bertujuan mengembangkan inovasi pesto berbahan selada air untuk meningkatkan nilai tambah bahan pangan lokal, mengetahui tingkat penerimaan panelis, serta menentukan formulasi terbaik. Penelitian menggunakan metode eksperimen dengan pendekatan kuantitatif melalui uji hedonik dan organoleptik pada tiga formulasi rasio selada air dan basil, yaitu P5:5, P7:3, dan P9:1, dengan substitusi kacang pinus menggunakan kacang mete. Data dianalisis menggunakan uji Friedman dan Wilcoxon dengan SPSS. Hasil penelitian menunjukkan perbedaan formulasi berpengaruh nyata terhadap tekstur (p < 0,05) dan sangat nyata terhadap warna, sedangkan rasa dan aroma tidak berbeda signifikan. Formulasi P9:1 menjadi perlakuan terbaik dengan tingkat kesukaan tertinggi dan biaya produksi terendah sebesar Rp44.092 per botol dengan estimasi harga jual Rp57.500. Hasil ini menunjukkan bahwa substitusi selada air dan kacang mete mampu meningkatkan nilai ekonomi bahan pangan lokal tanpa menurunkan penerimaan panelis.
Pengembangan Snack Bar Berbasis Puree Ubi Jalar Ungu dan Kacang Almond sebagai Camilan Fungsional Penyandang Diabetes Yustisio Kurnia Pratama; Sugiman Sugiman; Salam Setiyawan
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.v4i2.6853

Abstract

Type 2 diabetes mellitus is a chronic disease requiring management through dietary regulation and appropriate food choices. Purple sweet potatoes and almonds contain fiber, bioactive compounds, protein, and unsaturated fats that can be utilized in food product development. This study aimed to develop a snack bar made from purple sweet potato puree and almonds and to evaluate consumer acceptance of the resulting product. A quantitative approach with a simple experimental design was employed, involving three formulations: F1 (70% purple sweet potato puree and 30% almonds), F2 (50% purple sweet potato puree and 50% almonds), and F3 (30% purple sweet potato puree and 70% almonds). Organoleptic testing was conducted with 30 untrained panelists using a five-point hedonic scale covering color, aroma, taste, texture, and overall acceptance. The results showed that F2 achieved the highest average scores for color (4.17), taste (4.37), texture (4.33), and overall acceptance (4.40). Meanwhile, F1 received the highest average score for aroma (4.27), whereas F2 scored 4.23. Overall organoleptic assessment results indicated that F2 was the best formulation, as it garnered the highest level of acceptance compared to F1 and F3. The research findings suggest that the snack bar made from purple sweet potato puree and almonds has the potential to serve as an alternative snack option. However, this study did not conduct analyses of nutritional composition or glycemic index, nor did it test blood glucose responses; therefore, further research is required to determine the physiological benefits of the product for individuals with type 2 diabetes mellitus.
Inovasi Produk Savory Snack Nori Berbasis Daun Katuk (Sauropus androgynus) Monika Destiavani; Afrilia Elizabet Sagala; Salam Setiyawan
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.v4i2.6863

Abstract

The high consumption of savory snacks in Indonesia is not yet balanced by the availability of snack products containing functional nutrients. This study utilized katuk leaves (Sauropus androgynus) as an alternative ingredient for producing an analog nori product. The study aimed to determine the optimal formulation and analyze product quality through organoleptic testing and consumer acceptance. An experimental method with a mixed-method approach was employed using three variations of katuk leaf concentration: Sample A (25%), Sample B (50%), and Sample C (75%). Data were collected through a descriptive test involving 6 trained panelists to evaluate product characteristics and a hedonic test involving 30 untrained panelists to measure preferences based on color, aroma, texture, and taste. The results showed that Sample B, with a 50% concentration or 100 grams of katuk leaves, was the optimal formulation. This sample produced an attractive green color, pleasant aroma without a grassy odor, and consistently crispy texture. The hedonic test showed the highest scores for color (4.2), aroma (4.1), texture (4.4), and taste (4.3). Overall, katuk leaf-based nori has potential as a healthy and economical snack alternative for the culinary industry. Shelf-life testing is recommended to ensure product stability before marketing.
Co-Authors Afiefah Sulistyowati Afrilia Elizabet Sagala Monika Destiavani Rahel Kristianingrum Sugiman Yustisio Kurnia Pratama