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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Pemberdayaan Masyarakat Madani (JPMM) Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science JISAE (Journal of Indonesian Student Assesment and Evaluation) Jurnal Review Pendidikan dan Pengajaran (JRPP) International Journal of Business, Law, and Education Jurnal Ilmiah Wahana Pendidikan COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Pendidikan Teknik dan Vokasional Journal of Comprehensive Science Cerdika: Jurnal Ilmiah Indonesia Advances In Social Humanities Research Journal of Law and Social Politics
Dahlia, Mutiara
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Journal : Advances In Social Humanities Research

 1 
Substitusi Gembili (Dioscorea Esculenta) pada Kue Sagu Keju dalam Peningkatan Pangan Lokal: Analisis Friedman terhadap Uji Hedonik Muliyana, Yuni; Mahdiyah, Mahdiyah; Dahlia, Mutiara
Advances In Social Humanities Research Vol. 1 No. 12 (2023): ADVANCES in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v1i12.151

Abstract

This research aims to determine and analyze the effect of the percentage of gembili (Dioscorea esculenta) starch substitution in making sago cheese cake on consumer acceptance through the aspects of color (outside and inside), aroma (butter/cheese and gembili), taste (cheese, gembili and sweet ), and texture (brittle). The research will take place from January 2022 to November 2023 at Jakarta State University. This research is included in quantitative research with experimental methods for 3 treatments (10%, 20% and 30% substitution). Testing with organoleptic tests, namely hedonic tests carried out on 30 somewhat trained panelists. The results of statistical hypothesis testing using the Friedman test show that there is no effect of gembili starch substitution in making sago cheese cake on consumer acceptance in all aspects, so it can be decided that 30% gembili starch substitute for sago cheese cake is the most preferred formula in general and recommended to be developed in further efforts to improve local food that has functional properties.
Analisis Formulasi American Coookies Puree Kulit Pisang Kepok (Musa Paradisiaca Linn) Berdasarkan Daya Terima Konsumen Zahrakusumah, Alysha Emma; Dahlia, Mutiara; Mahdiyah, Mahdiyah
Advances In Social Humanities Research Vol. 2 No. 2 (2024): Advances in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v2i2.189

Abstract

Kepok banana peel puree is used in making American cookies as an effort to utilize local food. The research was conducted to analyze the effect of the formulation using kepok banana peel puree in the manufacture of American cookies on consumer acceptance. This research was conducted at the Pastry and Bakery Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The method used in this research is the experimental method. The research sample was American cookies with the use of kepok banana skin puree with a percentage of 10%, 20% and 30%. Then it was tested on 25 slightly trained panelists who assessed aspects of color, aroma, taste, inner texture, outer texture, crumb, and shape. In this research, it is expected to obtain modifications of American cookies with kepok banana peel puree which are preferred and rich in fiber and can optimize the utilization of kepok banana peels as a functional local food. From the results of the Friedman test, the best treatment is the result of the kepok banana peel puree formulation as much as 20%.
Co-Authors Adelia, Gita Alsuhendra Alsuhendra Astika Apriliany, Gita Auliya Syukur, Sahla Cucu Cahyana Fadillah, Alyarachmawati Fairuz, Nadhira Alya FAISAL MADANI Hakimah, Dalilah Hasanah, Vina Ainun Nur Indah Ingklang, Shafiyah Irwan Irwan Kajoen, Lintang N. A. Kandriasari, Annis Kurniawati Yotefani, Ajeng Mahdiyah Mahdiyah, Mahdiyah Mariani Mariani Masyitha, Tria Muliyana, Yuni Novriza, Raihana Amalia Nur Riska Putri, Fildzah Rudyah Putri, Shalsa Billa Ridawati, Ridawati Rina Febriana Riyanto, Wisnu Rizki, Novianti Rusilanti Rusilanti S, I Gusti Ayu Ngurah Sachriani, Sachriani Sutanto, Leovando Syam, Rheina Intan Hadawis Wardani, Salma Anisa Putri Ayu Yamani, Aisya Tazkira Ghaziani Yusa, Adisty Naila Zahrakusumah, Alysha Emma