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All Journal Indonesian Journal of Applied and Industrial Sciences (ESA) Radiant : Journal of Applied, Social, and Education Studies
Hendrayana, Made
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Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Indonesian Journal of Applied and Industrial Sciences (ESA)

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Organoleptic Test of Rendang Made from Cashew Fruit Flesh Tampubolon, Surya Elizabeth; Hendrayana, Made; Sunada, I Nyoman
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11305

Abstract

Cashew fruit flesh is one of the food ingredients that has good nutritional content for the body and can be processed into food ingredients, such as as a substitute for rendang meat. This study aims to utilize cashew fruit flesh as rendang through organoleptic tests reviewed from taste, texture, color and aroma. The data techniques used were experiments, documentation, questionnaires, and qualitative descriptive data analysis techniques using Likert scale calculations. The results of the study on the use of cashew fruit flesh as rendang in terms of taste were 89.6%, texture 80%, color 95.25% and aroma 92.8%. Then obtained an average result of the Likert scale analysis of 89.4% with very good interpretation criteria. Thus it can be concluded that cashew fruit flesh can be used as an alternative substitute for meat in rendang.
Organoleptic Quality of Black Bugis Cake Made from Gude Bean Flour as a Substitute for Black Glutinous Rice Flour Prasanti, Kadek Dita; Kristiana, Nina Indra; Atmaja, I Made Purwa Dana; Hendrayana, Made
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 5 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i5.11336

Abstract

In this study, pigeon peas will be used as flour and will be used as a basic ingredient in making Bugis cakes. The purpose of this study was to determine the quality of Bugis cakes that use pigeon pea flour as the basic ingredient, using the organoleptic test research method. The methods used to support data collection are experiments, documentation, organoleptic tests, panelists, questionnaires and Likert scales. The data analysis technique used is descriptive qualitative. The research data in the organoleptic test analyzed using the Likert scale showed that sample A got an average score of 65% with good interpretation criteria, sample B got an average score of 81% with very good interpretation criteria and sample C got an average score of 89% with very good interpretation criteria.
Co-Authors Atmaja, I Made Purwa Dana Kristiana, Nina Indra Nurhayati, Hastuti Prasanti, Kadek Dita Rini, Faradila Anggun Surya Sunada, I Nyoman Tampubolon, Surya Elizabeth