Article Per Year (5 Year)
p-Index From 2020 - 2025
2.426
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Innovative Science Education JPPS (Jurnal Penelitian Pendidikan Sains) ABDIMASY: Jurnal Pengabdian dan Pemberdayaan Masyarakat Journal of Banua Science Education TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES (TIRES) International Journal on Advanced Technology, Engineering, and Information System (IJATEIS) TRANSFORMATIONAL LANGUAGE, LITERATURE, AND TECHNOLOGY OVERVIEW IN LEARNING (TRANSTOOL) Jurnal Riset Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan dan Ilmu Sosial Jurnal Pendidikan, Sains dan Teknologi Physics and Science Education Journal (PSEJ) Jurnal Ekonomi Pertanian dan Agribisnis Asian Journal of Science Education
Sari, Mella Mutika
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Ekonomi Pertanian dan Agribisnis

 1 
Pengaruh Penambahan Ubi Jalar Ungu (Ipomoea batatas L) Terhadap Organoleptik Dan Kadar Antosianin Klepon Sari, Maulida; Sari, Mella Mutika; Irhasyuarna, Yudha
Jurnal Ekonomi Pertanian dan Agribisnis Vol. 1 No. 2 (2024): Januari - Juni
Publisher : CV.ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62379/jepag.v1i2.1586

Abstract

ABSRACT The method of processing klepon generally hereditary and very few people create klepon. Efforts are being made to enrich the nutritional content of klepon and reduce the use of glutinous rice flour in making klepon, by adding purple sweet potato. This study aims to: (1) Determine the panelists' acceptance of klepon with the addition of purple sweet potato, (2) Determine the anthocyanin levels of klepon with the addition of purple sweet potato. This type of research is experimental. The method used was Completely Randomized Design (RAL) with four treatments of adding purple sweet potato to klepon, namely 0% ; 60% ; 50% ; 40%. The organoleptic test data collection technique used a questionnaire on 25 untrained panelists. The results of the statistical analysis of the Kruskal Wallis test obtained color (p = 0.350), scent (p = 0.001), texture (p = 0.016), taste (p = 0.014). The results of the One-Way ANOVA statistical analysis showed anthocyanin levels (p = 0.001). The results showed that the F1 product was the best product in terms of color. Product F0 is the best product in terms of scent. Product F2 is the best product in terms of texture and taste. Overall product F2 is the best product with the highest average value of 3.78. While product F1 is a product that has the highest average value of anthocyanin content of 0.9719 mg/100 g.
Co-Authors Achmad, Naza Meilani Azlina, Nor Aida Barzi, Ahmad Ellyna Hafizah Ellyna Hafizah Fahmi Istyadji, Maya Kirana, Tjandra Maulida, Rabiatul Munandar, Nitasya Malva MUSLIMIN IBRAHIM Nikmah, Saidatun Ni’mah, Khairatun Pratiwi, Yessi Anissa PURWASIH, DESY Ratna Yulinda raudatul jannah Sari, Maulida SAUQINA Sauqina, Sauqina Siti Zubaidah Syaban, M. Fuad Utami, Afifah Indra Yasmine Khairunnisa Yudha Irhasyuarna Yuliasari, Ulfa