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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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The Quality Of Brownies Substitution Of Moringa Flour Anggraini, Indria Sari; Anggraini, Ezi; Gusnita, Wiwik; Kasmita, Kasmita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26769

Abstract

Brownies are chocolate cakes that have a rather hard and dense texture, are blackish-brown in color and have a dominant chocolate flavor. Brownies are cakes made from wheat flour, sugar, cooking chocolate, cocoa powder, and oil. At this time, brownies are developing very rapidly so that many creations and flavors are found. For this reason, the author wants to vary it by substituting moringa leaf flour for the amount of wheat flour. The purpose of this study is to analyze the effect of moringa leaf flour substitution of 15%, 30% and 45% on the quality of brownies in terms of shape, aroma, texture and taste, this is motivated by the lack of much research so that it gives the author interest to research further. The type of research in this study is a pure experiment (true experiment). The research design used is a complete randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, each panelist responded to the sample by observing, smelling, touching, and tasting, then the data was analyzed by the variant analysis test (ANOVA). if it is different, it will be tested with the Duncan Multi Ranges Test (DMRT). Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable, then it is continued with the Duncan test. 
Quality of Using Watermelon Extract Substitution for Sweet Bread Putri, Novari Hasukma; Anggraini, Ezi; Elida, Elida; Yasih, Fitri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26759

Abstract

Bread is a food product that is quite popular in Indonesia. Bread is a source of energy that is beneficial to the body when consumed. The main ingredients in making bread consist of wheat flour, water, baker's yeast, and salt. In addition, there are also additional ingredients such as milk, butter, eggs, sugar, delicious ingredients in the form of chocolate and others depending on the type of bread. This study aims to analyze the influence of watermelon extract substitution of 25%, 50%, 75% on the quality of color, aroma, texture, taste, and shape in the sweet bread produced. The type of research used in this study is a pure experiment (True Experiment) with the research design used is a complete random design (RAL) with 3 repetitions. The type of data used was primary data obtained directly from 3 limited panelists by filling out an organoleptic test format. For hypothesis testing, this study uses an analytical test (ANAVA), if it is different, it will be tested with the Ducan Multi Rangers Test (DMRT). Based on the results of the organoleptic test and followed by the statistical test or variant analysis test (ANAVA) showed that there was a significant influence on the quality of the golden brown outer color, the inner color of orange, the quality of the fragrant aroma of watermelon, the quality of smooth texture, the quality of soft texture, the quality of sweetness and taste of watermelon, and the quality of the volumetric shape Ho was accepted by f calculus, < f table. And the results of the organoleptic test were best obtained in treatment 4 (75%).
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.
POTENSI NUTRISI DAN SENSORI PERMEN JELLY DARI SEMANGKA AFKIR Putri, Zikra Askia; Anggraini, Ezi; Faridah, Anni; Mustika, Sari
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.3020

Abstract

Abstract: The global food crisis and the high level of food waste, especially in horticultural commodities which reach 30-50%, encourage the urgency of innovation in the use of agricultural products that have been neglected so far. This study aims to analyze the effect of afkir watermelon puree substitution on the quality of jelly candy, as an effort to increase the added value of local commodities. The study used a purely experimental design with four afkir watermelon puree substitution treatments (0%, 25%, 50%, and 75%) and three repetitions. The test included sensory analysis (rating test) and hedonic test with 30 semi-trained panelists. The results of the rating test showed a significant increase in all parameters along with the increase in the percentage of substitutions. In color parameters, the value increased from 1.19 (X0) to 5.46 (X3), the aroma expanded from 2.64 (X0) to 5.99 (X3), the texture remained chewy with a range of 4.57-5.37, and the complex taste increased from 4.79 (X0) to 5.71 (X3).  The hedonic test confirmed the findings, with favorability scores increasing consistently; color from 3.99 (X0) to 5.64 (X3), chewy texture from 4.06 (X0) to 5.14 (X3), aroma from 4.38 (X0) to 5.50 (X3), and taste from 4.83 (X0) to 5.44 (X3). The X3 treatment (75% substitution) consistently showed the highest sensory characteristics and receptivity rates. This research proves the potential of afkir watermelon as a raw material for quality jelly candy, with a significant product transformation: the color develops from neutral white to red-orange, the aroma of watermelon is getting more intense, the texture remains chewy, and the sweetness is getting more complex. These findings open up new perspectives in the utilization of local food resources and food waste reduction strategies.Keywords: Watermelon Afkir, Jelly Candy, Sensory Test, Hedonic Test.
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.
Effect of Watermelon Albedo Substitution on the Quality of Watermelon Syrup Faiza, Urizinta Jarianti; Anggraini, Ezi; Faridah, Anni; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26856

Abstract

Watermelon, a fruit from the Cucurbitaceae family, is known for its sweet and juicy pulp, rich in nutrients like vitamin C, vitamin A, and lycopene. A study aims to assess the impact of using watermelon albedo, the white part of the rind often discarded, in making watermelon syrup, using a specified recipe. The research analyzes various aspects like sugar content, pH, viscosity, and sensory properties such as taste, aroma, texture, and color. The study is an experimental one following the Complete Randomized Design (CRD) method, with primary data collected from 20 panelists evaluating the watermelon syrup quality with albedo substitution, applying 4 treatments and 3 repetitions. This aims to explore the potential of utilizing watermelon albedo, usually considered waste, for its fiber and nutrient content in food applications.The data obtained then tabulated in the form of tables and performed Analysis of Variance (ANOVA), if Fh>Ft then continued with the Duncan Test. In this study, watermelon albedo was used as a substitute material in the manufacture of watermelon syrup with a variation in the percentage of substitution of 0%, 15%, 30%, and 45% which significantly affected the quality of thick texture 4.60 (450gr albedo), homogeneous texture quality 5.03 (150gr albedo), and taste 3.50 (550 gr albedo). The results of the quality of watermelon syrup with the influence of the best watermelon albedo substitution are in the second treatment (X1) with the addition of albedo as much as 150gr both from the color, aroma, texture and taste sensory tests.
Kualitas Sensori Puding Dingin Berbahan Baku Espresso Arabika Dan Robusta Utari, Azhiva; Kasmita, Kasmita; Indrayeni, Wiwik; Anggraini, Ezi
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i1.27027

Abstract

Kopi mengandung kafein yang memiliki berbagai manfaat bagi tubuh. Namun, tidak semua orang dapat merasakan manfaat tersebut karena kondisi kesehatan tertentu. Pemanfaatan kopi belum sepenuhnya dimanfaatkan oleh masyarakat sehingga perlu dilakukan inovasi produk olahan. Penelitian ini bertujuan untuk mengetahui kualitas sensori dan tingkat kesukaan konsumen terhadap puding dingin yang dibuat dengan metode boiled dan penambahan espresso dari dua jenis kopi berbeda, Arabika dan Robusta. Jenis penelitian ini adalah penelitian kuantitatif dengan metode eksperimen. Analisis sensori dilakukan terhadap aspek warna, aroma, tekstur, dan rasa oleh tiga panelis ahli menggunakan skala hedonik 9 poin. Uji kesukaan menunjukkan bahwa warna dan aroma puding kopi Robusta sedikit lebih disukai (skor 8,44 dan 7,77) dibandingkan dengan puding kopi Arabika (skor 7,99 dan 7,22), sedangkan untuk tekstur dan rasa, keduanya mendapatkan skor yang sama (7,88 dan 6,88). Uji statistik menggunakan uji-t tidak menunjukkan perbedaan signifikan antara kedua jenis puding dalam seluruh aspek yang diuji (nilai p > 0,05), yang berarti keduanya dapat diterima dengan baik oleh konsumen. Korelasi yang signifikan ditemukan antara aspek warna (r = 0,805, p = 0,009) dan aroma (r = -0,747, p = 0,021), sementara korelasi pada rasa dan tekstur tidak signifikan. Temuan ini menunjukkan bahwa baik kopi Arabika maupun Robusta dapat diterima secara setara untuk produksi puding, menawarkan potensi untuk diversifikasi produk kopi dengan karakteristik sensori yang baik.
PERAN KESIAPAN BELAJAR DALAM MENINGKATKAN KONSENTRASI BELAJAR SISWA SMKN 3 KOTA SOLOK Rufaidah, Lathifa; Indrayeni, Wiwik; Gusnita, Wiwik; Anggraini, Ezi
Jurnal Review Pendidikan dan Pengajaran Vol. 8 No. 2 (2025): Volume 8 No. 2 Tahun 2025
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v8i2.45585

Abstract

Penelitian ini dilatarbelakangi oleh rendahnya konsentrasi belajar siswa yang disebabkan oleh kurangnya kesiapan siswa dalam belajar. Penelitian ini bertujuan untuk mendiskripsikan kesiapan belajar, mendeskripsikan konsentrasi belajar dan menganalisis hubungan kesiapan belajar dengan konsentrasi belajar. Jenis penelitian ini adalah kuantitatif dengan pendekatan korelasional. Populasi penelitian ini adalah siswa Kelas XII Kuliner di SMKN 3 Kota Solok pada tahun ajaran 2024/2025 berjumlah 61 orang. Teknik samping yang digunakan adalah sampling total. Pengumpulan data dilakukan dengan penyebaran angket melalui google form dengan menggunakan skala likert yang telah teruji valid dan reliabilitas. Data dianalisis menggunakan analisis deskriptif dan korelasi. Hasil penelitian ini menunjukkan bahwa kesiapan belajar siswa kelas XII kuliner secara keseluruhan dalam kategori sedang dengan presentase 37.3%, konsentrasi belajar dalam kategori sedang dengan presentase 45.9% .Hasil penelitian menunjukkan adanya hubungan positif dan signifikan antara Kesiapan Belajar dengan Konsentrasi Belajar siswa kelas XII Kuliner di SMKN 3 Kota Solok.
PERSEPSI MAHASISWA PENDIDIKAN KESEJAHTERAAN KELUARGA UNIVERSITAS NEGERI PADANG TERHADAP MINAT KARIR Ramadhan, Syahrul; Indrayeni, Wiwik; Siregar, Juliana; Anggraini, Ezi
Jurnal Review Pendidikan dan Pengajaran Vol. 8 No. 2 (2025): Volume 8 No. 2 Tahun 2025
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v8i2.46643

Abstract

Penelitian ini dilatar belakangi adanya perbedaan minat pada mahasiswa program studi Pendidikan Kesejahteraan Keluarga (PKK), Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Hal ini dikarenakan adanya kemampuan dan pengalaman yang mahasiswa dapatkan selama masa studi. Merujuk pada misi program studi, dimana mahasiswa dapat menjadi seorang tenaga kependidikan dan dapat bekerja di industry. Penelitian ini diharapkan dapat memberikan informasi dan kontribusi dalam meningkatkan kualitas pendidikan dan mendukung mahasiswa untuk mencapai tujuan karier yang mereka minati secara optimal, khususnya mahasiswa program studi Pendidikan Kesejahteraan Keluarga, Universitas Negeri Padang. Jenis penelitian ini adalah kuantitatif dengan menggunakan statistic deskripsi. Populasi penelitian ini adalah seluruh mahasiswa program studi PKK angkatan 2021 dengan teknik proposional random sampling. Pengumpulan data dilakukan dengan penyebaran angket secara langsung dengan menggunakan skala likert yang telah teruji validitas dan reliabilitas. Data dianalisis dengan uji asumsi klasik, analisis deskriptif dan uji hipotesis. Hasil penelitian ini menunjukkan bahwa minat menjadi guru diperoleh presentasi 66% dengan kategori tinggi, dan minat bekerja di industri diperoleh presentasi 76% dengan kategori tinggi. Hasil penelitian menunjukkan bahwa mahasiswa program studi PKK FPP UNP lebih berminat bekerja di industri dibandingan dengan minat menjadi guru.
KARAKTERISTIK PUDING DENGAN PENAMBAHAN SARI BUAH SENGGANI (Melastoma malabathricum L.) Fuadi, Asral; Insan, Ranggi Rahimul; Gusnita, Wiwik; Anggraini, Ezi
Jambura Journal of Food Technology Vol 7, No 02 (2025): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i02.33530

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan sari buah senggani (Melastoma malabathricum L.) terhadap mutu sensoris puding, mencakup warna, aroma, tekstur, dan rasa, melalui uji hedonik. Buah senggani diketahui mengandung antosianin, flavonoid, dan senyawa fenolik yang berpotensi sebagai pewarna alami dan antioksidan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima taraf perlakuan (0 g, 220 g, 320 g, 420 g, dan 520 g) serta tiga ulangan. Uji hedonik dilakukan oleh 30 panelis semi-terlatih menggunakan skala kesukaan 7 poin. Data dianalisis menggunakan ANOVA dan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa penambahan sari buah senggani berpengaruh nyata (p0,05) terhadap semua atribut sensoris. Perlakuan 520 g menghasilkan skor tertinggi untuk warna (6,70), aroma (6,08), dan rasa (5,86), sedangkan tekstur terbaik ditemukan pada perlakuan 420 g (6,12). Warna ungu yang lebih disukai dihasilkan oleh kandungan antosianin, sedangkan persepsi rasa yang seimbang dipengaruhi oleh interaksi senyawa bioaktif dan bahan dasar puding. Hasil ini menunjukkan bahwa sari buah senggani berpotensi dikembangkan sebagai bahan alami dalam produk puding fungsional berbasis lokal.
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