Article Per Year (5 Year)
p-Index From 2021 - 2026
4.441
P-Index
This Author published in this journals
All Journal Jurnal Sains dan Teknologi Pangan JST ( Jurnal Sains Terapan ) Jurnal Ilmiah Mandala Education (JIME) JUPE : Jurnal Pendidikan Mandala Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Ilmiah Wahana Pendidikan Jurnal Pendidikan Teknik dan Vokasional Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Journal of Comprehensive Science Advances In Social Humanities Research
Sachriani, Sachriani
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Physics Social Sciences Transportation Other

Published : 32 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Advances In Social Humanities Research

 1 
The Effect of the Use of Jackfruit Juice (Artocarpus heterophyllus) in the Making of Cendol on Physical Properties and Sensory Quality Syarifah, Dinda Lailatus; Sachriani, Sachriani; Ngurah S, I Gusti Ayu
Advances In Social Humanities Research Vol. 3 No. 6 (2025): Advances In Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v3i6.452

Abstract

This research aims to analyze the effect of using jackfruit juice (Artocarpus heterophyllus) in the production of cendol on its physical characteristics and sensory quality. The background of the research stems from the high use of synthetic colorants in cendol, which may pose health risks. Jackfruit juice was chosen due to its content of natural carotenoid pigments that can serve both as a coloring agent and as a source of the fruit's distinctive aroma and flavor. The research was conducted at the Food Processing Laboratory and the Laboratory of Food Material Engineering and Analysis, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. This experimental study employed a Completely Randomized Design (CRD) with three treatment levels of jackfruit juice concentration (50%, 60%, and 70%). Physical tests included measurements of color and chewiness, while sensory evaluation—covering color, aroma, taste, surface texture, and chewiness—was conducted using a hedonic test by semi-trained panelists. Statistical hypothesis testing using ANOVA showed that the addition of jackfruit juice had no significant effect on physical characteristics, with color values ranging from 30.78 to 33.00 and chewiness from 9.83 to 15.5. Sensory quality testing using the Kruskal-Wallis test revealed a significant effect on the color attribute, with further analysis using Tukey’s test indicating that the 70% concentration was most preferred. No significant differences were found in other sensory aspects. It can be concluded that jackfruit juice can serve as a natural coloring and flavoring agent that enhances the physical and sensory quality of cendol.
Analisis Daya Terima Konsumen Substitusi Puree Kimpul (Xanthosoma Sagittifolium) Pada Kue Lumpur Kentang Nugroho, Annisa Nabilah; Sachriani, Sachriani; Mahdiyah, Mahdiyah
Advances In Social Humanities Research Vol. 1 No. 9 (2023): ADVANCES in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v1i9.121

Abstract

Penelitian ini dilakukan untuk menganalisis pengaruh substitusi puree umbi kimpul dalam pembuatan kue lumpur kentang terhadap uji daya terima konsumen. Kimpul merupakan salah satu jenis umbi yang sampai saat ini kegunaannya masih jarang dimanfaatkan, maka dengan adanya inovasi produk kue lumpur kentang menggunakan puree kimpul diharapkan dapat dimanfaatkan secara optimal sebagai bahan pangan alternatif dan dapat meningkatkan nilai konsumsi umbi kimpul yang memiliki banyak manfaat bagi tubuh. Penelitian ini dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta, yang dimulai sejak bulan Juni 2022 hingga Oktober 2023. Metode yang digunakan pada penelitian ini adalah metode eksperimen. Sampel penelitian yang digunakan adalah kue lumpur kentang substitusi puree kimpul dengan 3 perlakuan persentase berbeda yaitu sebesar 30%, 40% dan 50%, kemudian dilakukan uji daya terima konsumen kepada 30 orang panelis agak terlatih yang menilai keseluruhan aspek pada uji penilaian. Penilaian meliputi aspek warna, tekstur, aroma, rasa dan kekenyalan. Berdasarkan hasil uji hipotesis statistik uji daya terima konsumen dengan uji Friedman menunjukan terdapat 6 aspek yang tidak terdapat pengaruh dan tidak terdapat perbedaan nyata yaitu aspek warna bagian luar, tekstur keliling luar bawah, tekstur bagian dalam, aroma, rasa gurih dan kekenyalan dan terdapat 3 aspek yang menunjukan terdapat pengaruh atau terdapat perbedaan nyata dan dilanjutkan dengan uji Tuckey’s yaitu pada aspek warna bagian dalam, tekstur bagian atas dan rasa manis. Data hasil penilaian panelis dianalisis dengan menggunakan uji friedman pada taraf signifikan ? = 0.05. Berdasarkan hasil penelitian pada uji Tuckey’s terhadap tingkat kesukaan produk yang ditinjau dari aspek aspek warna bagian dalam, tekstur bagian atas dan rasa manis, produk yang paling disukai oleh konsumen adalah kue lumpur kentang substitusi puree kimpul 40%.
Co-Authors Adelia, Gita Alsuhendra Alsuhendra Asnawi, Zavira Asrofi Ningrum, Siti Bestari, Tun Muda Seri Dahlia, Mutiara Efrina, Efrina Fadiati, Ari Febryanti, Adinda Florencia, Ferlin Guspri Devi Artanti Haryani, Aprita Indriani, Tari Irva, Nurul Maghfirah Islami, Esa Khairunnisa, Gita Kurniawati Yotefani, Ajeng Larasati, Annisa Mahdiyah Mahdiyah, Mahdiyah Mariani Mariani Mawarni, Arvienda Tiara Muhaenah, Yati Setiati Muhammad Yusron Maulana El-Yunusi Mulyawan, Lisa Muna, Asyya Rozana mutiara mutiara Nabila, Farsya Ngurah S, I Gusti Ayu Nugroho, Annisa Nabilah Nur Riska Nursyabani, Nafisah Shofiyana Putri, Regita Ardita Ridawati, Ridawati Rina Febriana Riyanto, Wisnu Rusilanti Rusilanti S, I Gusti Ayu Ngurah Saputra, Muhammad Dani Sari, Putri Salsabila Indra Syakira, Ami Syalek, Muhammad Syarifah, Dinda Lailatus Tiftazani, Ghausi Muhammad Utari, Ramanda Putri Yamani, Aisya Tazkira Ghaziani Yulianti, Yeni Zahransyah, Nurul Kholifah