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All Journal Edutech AL-ATHFAL : JURNAL PENDIDIKAN ANAK JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Jambura Journal of Food Technology Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan dan Keluarga Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi TRANSFORMASI : JURNAL PENGABDIAN PADA MASYARAKAT Journal of Community Service Ensiklopedia Research and Community Service Review Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat
Anggraini, Ezi
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Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Physics Public Health Social Sciences Other

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Journal : Ensiklopedia of Journal

 1 
SUBSTITUSI EKSTRAK DAUN CINCAU PADA ES KRIM SUSU KEDELAI: PENINGKATAN KUALITAS DAN POTENSINYA DALAM INDUSTRI PANGAN Efian, Muhammad Ilham; Mustika, Sari; Elida, Elida; Anggraini, Ezi
Ensiklopedia of Journal Vol 7, No 2 (2025): Vol. 7 No. 2 Edisi 2 Januari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i2.2830

Abstract

Abstract: The demand for healthy and natural food products continues to increase in line with consumer awareness of healthier and more environmentally friendly diets. One of the innovations in the food industry is the use of soy milk as an alternative to cow's milk and the addition of natural ingredients such as grasshopper leaf extract. This study aims to examine the effect of grasshopper leaf extract substitution on the organoleptic quality of soy milk-based ice cream. We carried out substitution by varying the concentration of grasshopper leaf extract to 0%, 25%, 50%, and 75%. The parameters analyzed included color, aroma, texture, sweetness, and typical taste of grasshopper leaves through an organoleptic test involving 50 panelists. The results showed that the substitution of grasshopper leaf extract had a significant influence on the quality of the color, aroma, texture, and distinctive taste of grasshopper leaves, with a concentration of 75% producing the best quality. On color parameters, the concentration of 75% extract increased the intensity of the green color (average value 5.60). Meanwhile, texture and aroma also showed a significant increase with values of 5.25 and 5.21, respectively. Although not significant, the sweetness slightly increases at higher concentrations. The content of compounds in grasshopper leaves, such as chlorophyll, flavonoids, and tannins, contributes greatly to the organoleptic characteristics of ice cream. These results show that grasshopper leaf extract has the potential as a natural ingredient to improve the quality and functional value of soy milk-based ice cream products, as well as support the trend of healthy and environmentally friendly food innovation.Keywords: Cincau Leaves, Soy Milk Ice Cream, Organoleptics, Food Innovation, Functional Products.
KUALITAS CHOCOCHIPS COOKIES DENGAN INOVASI SUBSTITUSI UBI JALAR PUTIH Muharani, Arfiona; Holinesti, Rahmi; Gusnita, Wiwik; Anggraini, Ezi
Ensiklopedia of Journal Vol 7, No 3 (2025): Vol. 7 No. 3 Edisi 1 April 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i3.3059

Abstract

Abstract: Cookies are a type of snack that is popular in all circles. However, excessive use of wheat flour can negatively impact health due to its gluten content. This study aims to analyze the effect of white sweet potato substitution as a partial substitute for wheat flour in the manufacture of chocochips cookies. This experimental study used a complete randomized design with four white sweet potato substitution treatments (0%, 15%, 30%, and 45%) and three repetitions. Product quality evaluation was carried out through organoleptic testing by 15 semi-trained panelists with a focus on shape, color, aroma, texture, and taste attributes. Data were analyzed using ANAVA and followed by the Duncan test while F-hitung > F-Tabel at the 5% level . The results showed that white sweet potato substitution had a significant effect on shape quality (neat), color,  and taste (sweet)  with an F-count value of 6,21 each; 6,24; and 6,21 > F-table 2.83, but had no significant effect on color, aroma, creamy texture, sweetness, and chocolate taste. The optimal treatment was found in the 30% substitution resulting in cookies with a neat shape (4.33), uniform shape (3.84), a creamy texture (4.31), and a strong chocolate flavor (4.49). This study shows that white sweet potatoes can effectively substitute some wheat flour in the manufacture of chocochips cookies, creating functional food products based on local commodities with sensory qualities that are acceptable to consumers. This research supports the development of healthier snack alternatives while promoting the use of local ingredients to reduce dependence on imported wheat flour.Keywords: Chocochips cookies, White Sweet Potato, Substitution, Quality.
UMUR SIMPAN DAN UJI HEDONIK KUE SUS SUBSTITUSI TEPUNG GANYONG Purba, Lilis Pratiwi; Elida, Elida; Faridah, Anni; Anggraini, Ezi
Ensiklopedia of Journal Vol 7, No 4 (2025): Vol. 7 No. 4 Edisi 3 Juli 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i4.3368

Abstract

Abstract: This research is motivated by previous studies on choux pastry substituted with ganyong flour, but no studies have examined the shelf life and panelists' preference levels, both for control choux pastry and 45% ganyong flour substitution. The purpose of this study was to analyze the shelf life and hedonic test as a local tuber-based food innovation. The method used was a mixed method with a qualitative approach (shelf life observation) and quantitative (hedonic test by 50 untrained panelists) on the attributes of color, texture, aroma, and taste. Data analysis used Paired Sample t-Test with t-table = 1.976 (α = 0.05; df = 149). The results showed that the maximum shelf life of control and substitution choux pastry was two days at room temperature (23–29°C). The hedonic test showed significant differences in aroma (t = 3.227), inner texture (t = 2.146), and taste (t = 2.742), but not significant in outer color, inner color, and outer texture. The substitution of ganyong flour has a significant impact on several specific sensory attributes, especially aroma and taste, and has the potential to be further developed by improving the formulation and processing technology to produce a more optimal and widely accepted productKeywords: Choux Paste, Canna Flour, Shelf Life, Hedonic Test.
Co-Authors Abianza, Erza Agustina, Mariana Akmal, Artha Dini Ananda, Annisa Tria Anggraini , Vivi Anggraini, Indria Sari Anni Faridah Asmar Yulastri Atikah, Rahadatul Aysi Cahyani, Vella Tri Cici Andriani Delima, Sisilha Dwi Febriani, Rahmi Efian, Muhammad Ilham elida elida Ertanto, Boby Faiza, Urizinta Jarianti Farqidah, Anni Fitriah, Rahmuliani Fuadi, Asral Gea, Selvi Yana Gusnita, Wiwik Hanoselina, Yulia Haryanti Haryanti Hidayatul Fajri Iip Permana Ilpimayanti, Ilpimayanti Indrayeni, Wiwik Insan, Ranggi Rahimul Kasmita Kasmita Khairani, Mifta Zhafira Kurnia, Rahmi Lucy Fridayati Mailisa, Ratu Mardiyah, Fauzanil Muharani, Arfiona Mustika, Sari Najmi Najmi, Najmi Nasution, Annisa Annida Ningrum, Wulan Salwa Novela, Tia Priyanto, Adi Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Putri, Febrila Angria Putri, Novari Hasukma Putri, Zikra Askia Rahmadini, Nur Rahman, Afdalil Rahmi Holinesti Ramadhannisa, Ilmi Syukro Ranggi Rahimul Insan Refi, Febriana Rufaidah, Lathifa Safina, Dinara Sari, Febrita Septia Ochi Wahyuni, Dwi Shafira, Ersa Siregar, Juliana Syahrul R, Syahrul Syaqhila, Putri Syukra, Elfa Tin, Nur Hidayas ULWAN, NASEH Utari, Azhiva Wahyuni, Sukma Wirnelis Syarif Wulandari, Melia Yasih, Fitri Yelfi, Reno Yuliarti Yuliarti Yulsyofriend, Yulsyofriend