Article Per Year (5 Year)
p-Index From 2021 - 2026
5.956
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Vokasi Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) JMM (Jurnal Masyarakat Mandiri) JURNAL PENDIDIKAN TAMBUSAI Jurnal EDUTECH Undiksha JTP - Jurnal Teknologi Pendidikan Jurnal Ilmiah Mandala Education (JIME) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan dan Kewirausahaan Jurnal Ilmiah Wahana Pendidikan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat JCOMENT (Journal of Community Empowerment) Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Journal of Comprehensive Science SENTRI: Jurnal Riset Ilmiah Cerdika: Jurnal Ilmiah Indonesia Advances In Social Humanities Research Manfaat: Jurnal Pengabdian Pada Masyarakat Indonesia
Kandriasari, Annis
Unknown Affiliation
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Public Health Social Sciences Other

Published : 44 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Advances In Social Humanities Research

 1 
The Effect Of The Comparison Of Binders In The Manufacture Of Carp Rolade (Cyprinus Carpio) On The Physical Properties And Consumer Acceptability Gumilang, Aradea; Kandriasari, Annis; Alsuhendra, Alsuhendra
Advances In Social Humanities Research Vol. 2 No. 5 (2024): Advances in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v2i5.244

Abstract

This research aims to analyze the effect of binder ratio in the making of carp fish roulade on the physical properties and consumer acceptance. The research was conducted at the Food Processing Laboratory, Department of Culinary Education, Universitas Negeri Jakarta. The research period began in August 2023 and ended in June 2024. The method used in this research was experimental. The research sample used grass carp roulade with a binder ratio between tapioca flour and wheat flour at 1:1, 2:1, and 1:2. The samples were then tested on 30 moderately trained panelists who evaluated overall aspects. Based on the results of statistical hypothesis testing using the Friedman test, it was found that there was no influence of binder ratio on the acceptance of carp fish roulade at ratios of 1:1, 2:1, and 1:2 in terms of skin color before and after frying, filling color before and after frying, fish aroma, spice aroma,  taste, and structural compactness. However, one aspect that had an influence was the level of tenderness. Based on the results of statistical hypothesis testing, physical testing using the Kruskal-Wallis test showed that the binder ratio had no significant influence on the physical quality of grass carp roulade in terms of hardness level. The conclusion of this study is that the acceptance of carp fish roulade is recommended at a binder ratio of 1:1 between tapioca flour and wheat flour.
The Effect of Using Kale Vegetable Extracts, Kailan Vegetables, and Mustard Greens Vegetables in Bakpao Making on The Physical and Sensory Quality Wahyudi, Savina Putri; Cahyana, Cucu; Kandriasari, Annis
Advances In Social Humanities Research Vol. 2 No. 7 (2024): Advances in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v2i7.273

Abstract

The research aimed to analyze the effect of using kale, kailan and mustard green vegetable extracts in making bakpao on physical and sensory quality. This research was conducted at the Bread and Patisserie Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The method used in this research is an experimental method which begins with a physical test by measuring the volume of the bakpao and the height of the bakpao, which is followed by a sensory test on 45 trained panelists, namely students of the Culinary Education Study Program who have passed the advanced bread processing course. The results of the research show that the results of hypothesis testing using the Kruskal Wallis test with a significance level of ? (0.05) show that there is no effect of using extracts of kale, kailan vegetables and green mustard greens in making bakpao on sensory quality in all aspects. The results of physical measurements of volume and height with the greatest values ??were obtained by kailan vegetable extract with a volume of 103.33 cm3 and an average height of 3.97 cm. The conclusion of the results of this research is based on the results of physical tests that the bakpao using kailan vegetables have advantages in terms of volume and height, so they are the recommended formula.
Co-Authors Aan Subhan Pamungkas Adi Soeprijanto Agniya, Balqish Fatra Ahmad, Hilwah Alsuhendra Alsuhendra Angelina, Jennifer Anggini, Nurul Anggraini, Suni Putri Anita, Nia Apri Nuryanto Astika Apriliany, Gita Aulia, Cordoba Basuki Wibawa Ching, Su Jo Cucu Cahyana Dahlia, Mutiara Devi Artanti, Guspri Edita Wiryani, Alma Efrina, Efrina Fadiati, Ari Gumilang, Aradea Guna, Elsanti Mura Guspri Devi Artanti Handoko Handoko Heradianti, Nova Hidayat, Teddi Homsinah, Siti Irawan, Shabrina Iskandar, Fae Khansa Mora Ivan Hanafi Jasmine, Salsabila Dui Kunto Imbar Nursetyo Laily, Setiani Nur Lukman Hakim Mahadewi, Luh Putu Putrini Mahdiyah Mahdiyah, Mahdiyah Mamat, Abu Bakar Mariani Mariani Marsofiyati Marsofiyati Moch Sukardjo Muslim, Suyitno Nasution, Abdul Majid Nur Riska Puteri, Hilfa Nabila Putri, Shalsa Billa Q., Zahrina Hatif Rahmat, Stephanus Turibius Rahmat, Stephanus Turibus Rahminia, Anggi Ramadhani, Muhammad Retno Widyaningrum, Retno Ria Asep Sumarni, Ria Asep Rina Febriana Rusilanti Rusilanti Saputra, Nisvu Nanda Seftiani, Vini Setiono, Rahmah Hamidah Shifwah, Najmah Fasyama Singamurni, I Gusti Ayu Ngurah Situmorang, Robinson Sulistiawati, Windi Sulistyowati,, Sulistyowati Syahrani, Hanifah Syahrial, Zulfiati Syamsiar, Syamsiar Thifalli, Amira Vanessia, Mutia Wahyu Pamungkas Wahyudi, Savina Putri Waruwu, Athalia Michaela Wulandari, Citra Yudhawarman, Anisah Aulia Yudistira, Damara Yulianti, Yeni