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I Gusti Agung Ayu Hari Triandini
Universitas Bhakti Kencana
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Sensory evaluation of cookies formulated with rhizopora propagules flour using 9-point hedonic scale Triandini, I Gusti Agung Ayu Hari; Wiranto, Wiranto; Wangiyana, I Gde Adi Suryawan
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28256

Abstract

This research aims to evaluate sensory using a 9-point hedonic scale and different statistical approaches on cookies made from Rhizopora propagule flour. This research used flour made from Rhizopora propagule and wheat flour with varying compositions to make cookies (C1= Rhizophora flour 100% wheat flour 0%, C2 = Rhizophora flour 75% wheat flour 25%, C3 = Rhizophora flour 50% wheat flour 50%, C4 = Rhizophora flour 25% wheat flour 75%). Respondents gave evaluations using a 9-scale hedonic score for the treatments in 4 parameters, including appearance, aroma, taste, and texture. Evaluation scores were analysed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. All respondents give evaluation scores higher than the threshold except for C1. This result means that the addition of wheat flour is still needed in Rhizophora cookie production. All treatments have the same evaluation score in appearance treatment, while C3 and C4 treatments have the highest evaluation scores in aroma, taste, and texture. It could be concluded that the potency of Rhizophora flour from its propagule as an ingredient in cookies is confirmed based on sensory evaluation using a 9-point hedonic scale and the ANOVA-RBCD statistical approach.
Pelatihan Responden Sensori Pangan untuk Mahasiswa Program Studi Kehutanan Universitas Pendidikan Mandalika Menggunakan Variasi Skala Hedonik I Gde Adi Suryawan Wangiyana; Nova Kurnia; I Gusti Agung Ayu Hari Triandini; Putu Surya Wedra Lesmana
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 5 No. 4 (2023): November
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/sasambo.v5i4.1567

Abstract

Responden sensori merupakan suatu profesi esensial yang berperan penting dalam pengembangan produk pangan di era industri modern saat ini. Tujuan kegiatan pengabdian kepada masyarakat ini adalah untuk memberikan pelatihan responden sensori kepada mahasiswa strata 1 Program Studi Kehutanan Universitas Pendidikan Mandalika dengan menggunakan variasi skala hedonik. Kegiatan ini menggunakan pendekatan assessing learning yang dibagi menjadi tiga tahap: teori, praktek, dan evaluasi. Sebanyak 30 orang partisipan dari mahasiswa Program Studi Kehutanan Universitas Pendidikan Mandalika dipilih dengan menggunakan purposive sampling. Pelatihan responden sensori menggunakan 2 skala hedonik yaitu: skala hedonik tingkat 5 dan skala hedonik tingkat 9. Sampel yang dijadikan bahan penilaian adalah teh herbal. Partisipan memberikan penilaian dalam parameter warna, aroma, dan rasa. Teh herbal dibuat dalam 4 konsentrasi berbeda untuk melatih sensitifitas partisipan dalam melakukan uji sensori. Hasil evaluasi menggunakan pre-test dan post-test menunjukkan bahwa partisipan memperoleh peningkatan skor rata – rata sebesar 50% berdasarkan aspek kompetensi: penilaian kuantitatif uji sensori, penilaian deskriptif uji sensori, tingkat skala hedonik uji sensori, dan sensitifitas penilaian uji sensori. Skala hedonik tingkat 9 memiliki tingkat kesulitan lebih tinggi dibandingkan skala hedonik tingkat 5 bagi partisipan. Hal ini terlihat dari nilai variabilitas data skala hedonik tingkat 9 (simpangan baku, standard error, dan varian) yang lebih tinggi dibandingkan skala hedonik tingkat 5. Dapat disimpulkan bahwa pelatihan responden sensori pada mahasiswa strata 1 Program Studi Kehutanan Universitas Pendidikan Mandalika mampu meningkatkan pemahaman partisipan terkait uji sensori sebesar rata – rata 50% dengan efektifitas lebih tinggi pada skala hedonik tingkat 5 dibandingkan skala hedonik tingkat 9. Direkomendasikan untuk menggunakan skala hedonik tingkat 5 dalam pelatihan hingga partisipan mahir dibandingkan memaksakan menggunakan skala hedonik tingkat 9. Food Sensory Respondent Training for Forestry Student of Universitas Pendidikan Mandalika Using Various Hedonic Scale  Sensory respondents are an essential profession that is vital in developing food products in today's modern industrial era. The purpose of this community service activity is to provide sensory respondent training to undergraduate students of the Mandalika Education University Forestry Study Program using a variety of hedonic scales. This activity uses an assessing learning approach divided into three stages: theory, practice, and evaluation. A total of 30 participants from Student of Forestry Study Program of Universitas Pendidikan Mandalika are chosen using purposive sampling. The training of sensory respondents used hedonic scale level 5 and hedonic scale level 9. The sample used as the assessment material was herbal tea. Participants rated the color, aroma, and taste parameters. Herbal tea was made in 4 different concentrations to train participants' sensitivity in conducting sensory tests. Evaluation results using pre-test and post-test showed that participants obtained an average score increase of 50% based on competency aspects: quantitative assessment, descriptive assessment, hedonic scale level, and sensitivity of sensory test assessment. Hedonic scale level 9 has a higher difficulty level than the hedonic scale level 5 for participants. This result can be seen from the value of the hedonic scale 9 data variability (standard deviation, standard error, and variance), which is higher than the hedonic scale level 5. It can be concluded that the training of sensory respondents increased participants' understanding of sensory testing by an average of 50% with higher effectiveness on the hedonic scale level 5 than the hedonic scale level 9. It is recommended that sensory training for participant should be focused on hedonic scale level 5 instead of hedonic scale level 9
THE RECENT DEVELOPMENT OF AGARWOOD PRODUCT INVENTION IN INDONESIA Triandini, I Gusti Agung Ayu Hari; Wangiyana, I Gde Adi Suryawan
Jurnal Silva Samalas Vol 8, No 1 (2025): Juni 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jss.v8i1.16539

Abstract

The invention of agarwood is crucial for the downstream application of agarwood research results in Indonesia. This study aims to review the invention of agarwood in Indonesia over the past 8 years. According to the Indonesian Intellectual Property Database, the average number of agarwood inventions in Indonesia from 2018 to 2025 is approximately five inventions per year. This number is much lower than the average number of agarwood publications during the same period, which can reach 81 publications per year. Agarwood leaf utilisation accounts for the dominant proportion of the invention, which is equally derived from the Aquilaria and Gyrinops genera. Most of the invention is intended to produce health products that confirm the health-beneficial effects of agarwood, based on research. The invention of agarwood in Indonesia was dominated by simple patents, which are easier to register compared to other types of patents. The proportion of rejected inventions to granted inventions is 1:6, indicating a medium difficulty level of invention registration in Indonesia. The invention right holder is dominated by higher education institutions (70%), followed by research institutions with a proportion of less than 20%. Invention registration location data reveal the uneven distribution of agarwood inventions, which is dominated by three islands: Java, Sumatra, and Kalimantan. It can be concluded that the invention of agarwood in Indonesia is very limited compared to the number of publications, with a minimal contribution from the Industrial sector.
Application of various statistical approaches for sensory evaluation of seaweed dodol mixed agarwood infusion Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari; Khalid, Idham
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.30841

Abstract

Seaweed dodol mixed agarwood infusion is an innovative culinary product from Lombok Island made primarily from seaweed flour. This research aims to conduct a sensory evaluation of seaweed dodol mixed agarwood infusion using the 9-point hedonic scale with different statistical approaches for the analysis. Four different seaweed concentrations were applied in this research as treatments: S1(seaweed flour 8% w/v), S2 (seaweed flour 10% w/v), S3 (seaweed flour 12% w/v), S4 (seaweed flour 14% w/v). The proximate analysis measures total protein, lipid, ash, water, and carbohydrates. This study used a Nine-point hedonic scale ranging from 9 (like extremely) to 1 (disklike extremely). Non-parametric statistics (Kruskal-Wallis and Freidman Test) and parametric statistics (ANOVA-CRD and ANOVA-RCBD) are the statistical approaches in this study, which are continued by DMRT (α = 0.05). Thirty trained respondents were evaluated based on appearance, aroma, taste, and texture. Proximate analysis shows that dodol has high moisture with medium carbohydrate content. The result shows that different statistical approaches have a consistent critical P-value, which shows the highly significant effect of treatment on the sensory evaluation value. DMRT analysis shows that the higher seaweed flour concentration results in a higher numerical hedonic value. The spider web chart shows respondents give a more sensitive evaluation of taste and texture than appearance and aroma. It could be concluded that different statistical approaches are reliable for analysing the significant effect of different seaweed flour concentrations on the sensory evaluation value of seaweed dodol mixed agarwood infusion.
PENGUATAN PERAN POSYANDU KELUARGA DI LINGKUNGAN ASAHAN KELURAHAN TANJUNG KARANG PERMAI KOTA MATARAM Gumangsari, Ni Made Gita; I Gusti Agung Ayu Hari Triandini; Isviyanti; Hairani; Hidayati, Diana; Gustiya, Sherly Dwi
MONSU'ANI TANO Jurnal Pengabdian Masyarakat Vol. 8 No. 2 (2025)
Publisher : Universitas Muhammadiyah Luwuk

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32529/tano.v8i2.4233

Abstract

Posyandu Keluarga merupakan ujung tombak pelayanan kesehatan dasar berbasis masyarakat yang memadukan layanan ibu hamil, balita, lansia, dan remaja dalam satu wadah. Namun, di Lingkungan Asahan, Kelurahan Tanjung Karang Permai, Kota Mataram, peran Posyandu Keluarga belum optimal karena terbatasnya kapasitas kader dan rendahnya partisipasi masyarakat serta fasilitas yang belum memadai. Kegiatan pengabdian ini bertujuan untuk memperkuat peran Posyandu Keluarga melalui pelatihan kader, edukasi kesehatan, dan pendampingan program terpadu. Metode yang digunakan adalah penyuluhan, pelatihan keterampilan dasar kesehatan, serta simulasi layanan terpadu kepada kader dan warga. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan kader sebesar 45% berdasarkan pre-test dan post-test, peningkatan jumlah kunjungan keluarga ke Posyandu sebesar 30%, serta meningkatnya partisipasi warga dalam kegiatan promosi kesehatan. Kegiatan ini membuktikan bahwa penguatan kapasitas kader dan kolaborasi dengan warga merupakan strategi efektif dalam mengoptimalkan peran Posyandu Keluarga. Diharapkan kegiatan ini dapat menjadi model pemberdayaan masyarakat dalam meningkatkan derajat kesehatan keluarga secara berkelanjutan
Pemetaan Potensi Bahan Baku Teh Herbal di Lahan Hutan Garapan Gapoktanhut Puncak Semaring Desa Mekar Sari Kabupaten Lombok Timur Wangiyana, I Gde Adi Suryawan; Gunawan, Frendi; Triandini, I Gusti Agung Ayu Hari
Jurnal Hutan dan Masyarakat VOLUME 15 NO 1, JULI 2023
Publisher : Fakultas Kehutanan, Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24259/jhm.v14i2.14935

Abstract

This study aims to carry herbal tea resources mapping on the community forest of Gapoktanhut Puncak Semaring at Mekar Sari Village. There are three steps in this study. The first step is mapping the forest using Locus-GIS application. The second step is herbal tea resources observation. The third step is Gapoktanhut member interview about herbal tea plant resources utilization on their forest. Based on the observation, 13 species of herbal tea resources have been found in four regions of the Gapoktanhut Society forest. These species are pandan, curcuma, cinnamon, cocoa, lemongrass, galangal, clove, ginger, betel, coffee, avocado, and strobilanthes. Ginger and curcuma are the only species that have been utilized as an herbal drinks. The other species have been utilized as a seasoning, traditional medicine, animal feed, and plant fence. It could be concluded that Gapoktanhut Puncak Semaring has a potential herbal tea resources species but only utilized 15% of them.
Edukasi Seksual & Konseling Remaja untuk Pencegahan Pernikahan Dini di Klinik Bumi Sehat Desa Batu Mekar Kabupaten Lombok Barat Isviyanti Isviyanti; I Gusti Agung Ayu Hari Triandini; Hairani Hairani; Ni Made Gita Gumangsari; Diana Hidayati; Amelia Kandisa; Astri Mayasari; Sherly Dwi Gustiya; Ni Luh Budi Astuti
Jurnal Pengabdian UNDIKMA Vol. 6 No. 1 (2025): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i1.13990

Abstract

This community service activity aims to provide sexual education and prevent early marriage to teenagers using a holistic psychological counseling and parenting approach, from a legal, social, and midwifery perspective. The method of implementing this service used counseling and mentoring on sexual and reproductive health education using a question-and-answer design. The targets of this activity were teenagers from Batu Mekar Village, West Lombok Regency who were still of school age using a questionnaire instrument which was then statistically analyzed using the t test. The results of this service showed that teenagers were aware of the impact of early marriage and understood anemia, and sexual reproductive health about the incidence of early marriage and stunting. By implementing this community service program, a youth posyandu/youth class was successfully established at the Bumi Sehat Clinic. This is useful in providing a forum for teenagers to discuss and consult regarding sexual, physical, and mental reproductive health issues as well as positive activities to prevent early marriage.
Co-Authors Adib Ahmad Shammakh Amelia Kandisa Amelia Kandisa Amelia Kandisa Anita Nugraheni, Yosephin Martha Maria Anri Anri Astri Mayasari Baharudin Baharudin Cep Ahmad Muhtar Denni Fransiska Helena Diana Hidayati Diana Hidayati Diana Hidayati Diana Hidayati ED. Yunisa Mega Pasha ED. Yunisa Mega Pasha Fatihatum, Fatihatum Febriyan Tari Gumangsari, Ni Made Gita Gunawan, Frendi Gustiya, Sherly Dwi H, Hairani Hairani Hairani Hairani Hairani Hairani Hairani Hairani Hairani Hairani Hairani Hairani Hairani Herlina Husein Hidayati, Diana I Gde Dharma Atmaja I Gede Budiharta Inggrid Dirgahayu Isviyanti Isviyanti Isviyanti Isviyanti Isviyanti Isviyanti Isviyanti Isviyanti Isviyanti Isviyanti, Isviyanti Kadek Mulyawan Kemas Usman Kurnia, Nova M Karjono Mela Mustika Sari Melysa Melysa Mutiara Desika Wardani nening listari Ni Luh Budi Astuti Ni Luh Budi Astuti Ni Luh Budi Astuti Ni Made Gita Gumangsari Ni Made Gita Gumangsari Ni Made Gita Gumangsari Ni Made Gita Gumangsari Nova Kurnia Nur Intan Hayati Nur Intan Hayati Nurmalasari Nurrun Hasanah Putri, Dina Soes Putu Surya Wedra Lesmana Raden Roro Narwastu Dwi Rita Rahma Ziska Rani Ayu Mulya Sembiring, Rinawati Sherly Dwi Gustiya Siti Ruqqayah Soni Muhsinin Suryadi, Bambang Fajar Susilawati, Elis Tambunan, Irisanna Wangiyana, I Gde Adi Suryawan Widhya Aligita Widhya Aligita Wiranto Wiranto Yani Mulyani Yanyan Mulyani Yulia Ratnaningsih Yulia Ratnaningsih Yulia Ratnaningsih Yuni Widyastuti