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All Journal AGARICUS: Advances Agriculture Science & Farming Exact Paper In Compilation (EPIC)
Nur Qomariyah, Umi Kulsum
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Environmental Science

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Sensory Analysis of Three Teflon Toast Bread Variants Based on Organoleptic Tests and Hedonic Tests Rofendi, Hawa Auliya; Nur Qomariyah, Umi Kulsum
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 3 (2024): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i3.4432

Abstract

Teflon toast is a popular food product and continues to grow in Indonesia. This study aims to analyze three variants of Teflon toast with different sugar levels using organoleptic tests and hedonic tests. Three variants of bread are made with different sugar levels, namely 20 grams, 15 grams and 10 grams. Ten panelists were involved in the assessment of organoleptic characteristics and analysis of variance (ANOVA) was used to evaluate differences between the three variants. The results showed that there were no significant differences in organoleptic characteristics between bread variants (p > 0.05). The hedonic test also confirmed that all bread variants received similar levels of liking from the panelists. Thus, variations in sugar content in Teflon toast did not provide a significant difference in sensory aspects.
Analysis of Acceptance of Three Variants of Jemblem Cake Based on Hedonic Test and Organoleptic Test Ali Shodiqin, Muhammad; Nur Qomariyah, Umi Kulsum
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 3 (2024): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i3.4470

Abstract

Processed food has become a product that is very popular. Cassava is an agricultural commodity that is widely grown in Indonesia and is an important source of carbohydrates after rice. This research aims to evaluate the quality of organoleptic tests and hedonic tests of jemblem as a product that is high in carbohydrates. By using organoleptic tests such as taste tests, distinctive aroma tests, sweetness, and impressions evaluated by trained panelists. The results show that jemblem has a savory and sweet taste, has a typical vanilla aroma, and a sweet taste from red sugar and has an overall positive value. Next, the hedonic test is a general liking test in terms of taste, distinctive aroma, sweetness. The three tests were calculated using anova with a calculated F of 0.131. Findings showed a high level of acceptance, with most respondents expressing high levels of satisfaction and interest in consuming this product as a substitute for rice. With the high carbohydrate potential of jemblem, this product can be considered as a healthy and delicious food alternative, opening up opportunities for further development in the traditional food industry    
Analisis Kelayakan Usaha Home Industry Keripik Gadung dengan Pendekatan Finansial di Desa Made Kecamatan Kudu Kabupaten Jombang Pranata, Muhamad Iin; Nur Qomariyah, Umi Kulsum
Exact Papers in Compilation (EPiC) Vol. 2 No. 4 (2020): Desember 2020
Publisher : Lembaga Penelitian Pengabdian Masyarakat Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.048 KB) | DOI: 10.32764/epic.v2i4.479

Abstract

The purpose of the research to determine the level of income and feasibility in terms of the R/C Ratio in the Home Industry business of gadung chips in Waru Hamlet, Made Village, Kudu District, Jombang Regency. The selection of research locations was carried out by purposive sampling. This study uses primary data and secondary data. Primary data obtained from the field through interviews with respondents directly and observations (observations) in the field. Secondary data obtained from agencies related to the problem and object under study. The analysis used includes analysis of costs, revenues, revenues and R/C Ratio. The results of the Home Industry research, Mr. Sunaryo's gadung chips business during 2018-2020 earned an income of Rp. 20,999,000 with details of income in 2018 of Rp.8,513,000, in 2019 of 8,383,000 and in 2020 income of Rp. 4,103,000. The value of business feasibility in terms of the R/C Ratio in 2018 is 1.3, in 2019 1.3, in 2020 the value of the R/C Ratio is 1.1, while the calculation of the total value of the R/C Ratio from 2018 - 2020 is equal to 1.3. The results of this R/C Ratio value both annually and in total from 2018 - 2020 are in accordance with the criteria if the R/C Ratio value > 1 then the business is feasible to be developed. Thus, Sunaryo's gadung chips Home Industry business in Waru/kedungwatu Hamlet, Made Village, Kudu District, Jombang Regency is profitable and feasible for business development.
Sensory Analysis of Three Teflon Toast Bread Variants Based on Organoleptic Tests and Hedonic Tests Rofendi, Hawa Auliya; Nur Qomariyah, Umi Kulsum
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 3 (2024): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i3.4432

Abstract

Teflon toast is a popular food product and continues to grow in Indonesia. This study aims to analyze three variants of Teflon toast with different sugar levels using organoleptic tests and hedonic tests. Three variants of bread are made with different sugar levels, namely 20 grams, 15 grams and 10 grams. Ten panelists were involved in the assessment of organoleptic characteristics and analysis of variance (ANOVA) was used to evaluate differences between the three variants. The results showed that there were no significant differences in organoleptic characteristics between bread variants (p > 0.05). The hedonic test also confirmed that all bread variants received similar levels of liking from the panelists. Thus, variations in sugar content in Teflon toast did not provide a significant difference in sensory aspects.
Analysis of Acceptance of Three Variants of Jemblem Cake Based on Hedonic Test and Organoleptic Test Ali Shodiqin, Muhammad; Nur Qomariyah, Umi Kulsum
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 3 (2024): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i3.4470

Abstract

Processed food has become a product that is very popular. Cassava is an agricultural commodity that is widely grown in Indonesia and is an important source of carbohydrates after rice. This research aims to evaluate the quality of organoleptic tests and hedonic tests of jemblem as a product that is high in carbohydrates. By using organoleptic tests such as taste tests, distinctive aroma tests, sweetness, and impressions evaluated by trained panelists. The results show that jemblem has a savory and sweet taste, has a typical vanilla aroma, and a sweet taste from red sugar and has an overall positive value. Next, the hedonic test is a general liking test in terms of taste, distinctive aroma, sweetness. The three tests were calculated using anova with a calculated F of 0.131. Findings showed a high level of acceptance, with most respondents expressing high levels of satisfaction and interest in consuming this product as a substitute for rice. With the high carbohydrate potential of jemblem, this product can be considered as a healthy and delicious food alternative, opening up opportunities for further development in the traditional food industry    
Co-Authors Ali Shodiqin, Muhammad Pranata, Muhamad Iin Rofendi, Hawa Auliya