Article Per Year (5 Year)
p-Index From 2021 - 2026
1.434
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Sains Boga JURNAL AGROINDUSTRI HALAL Journal of Scientech Research and Development Journal of Community Service Teknobuga : Jurnal Teknologi Busana dan Boga
Sari Mustika
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
The Effect of Mulberry Fruit Juice Substitution on Nata Sensory Quality Mauly Izzati Nabila; Sari Mustika; Anni Faridah; Rahmi Holinesti
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 1 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i1.29307

Abstract

Mulberry plants are generally used for their leaves as silkworm feed, while their fruits are rarely used. In fact, mulberry fruit has the potential as a functional food because of its antioxidant content and high economic value. One form of processing is making nata to add variety. This study aims to determine the effect of mulberry juice substitution at concentrations of 0% (X0), 25% (X1), 50% (X2), and 75% (X3) on the sensory quality of nata including color, aroma, texture, and taste. The method used was a pure experiment with a completely randomized design (CRD), involving 50 panelists. Data were analyzed using ANOVA and Duncan's test. The results showed that 50% mulberry juice substitution (X2) significantly increased the nata color score by 2.99, and produced a slightly chewy texture with a score of 2.28 which was still preferred by panelists. Aroma and taste did not show significant differences. Based on the overall results, treatment X2 (50%) was the best treatment in producing nata with the most preferred sensory quality.
Co-Authors Ahadul Putra Anni Faridah Anni Faridah Asmar Yulastri Durain Parmanoan Elida Ezi Anggraini Ezi Angraini Fachry Abda El Rahman Fathurrohman Husen Fitri Yasih Mauly Izzati Nabila MOH. TAUFIK Nur Izzati, Ira Putri Nurul Afdillah Yusyaf Rahadian Zainul Rahmi Holinesti Ranggi Rahimul Insan Riski Gusri Utami Riski Gusri Utami Tisna Syafnita Vero, Veronica Amelia Putri Defi Vici Syahril Chairani Yuliana Yuliana