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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 I Gusti Agung Ayu Hari Triandini; Wiranto Wiranto; I Gde Adi Suryawan Wangiyana
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.
Sensory evaluation of tea with different brewing conditions: a systematic review of recent 10-year studies I Gde Adi Suryawan Wangiyana; I Gusti Agung Ayu Hari Triandini
Journal of Agritechnology and Food Processing Vol 5, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i2.36602

Abstract

The phytochemical profile of tea beverages under different brewing conditions should be further examined using sensory evaluation to measure preference levels, which are essential for product development. This study aims to comprehensively review the sensory profile of tea beverages with different adjustments to the brewing conditions from recent 10-year publications. This study used the methodological standards outlined in the Preferred Reporting Items for Systematic Review and Meta-Analysis Protocols (PRISMA-P) across five databases (Scopus, Web of Science, ScienceDirect, ProQuest, and CABI). The Office of Health Assessment and Translation (OHAT) was used for risk bias assessment. A total of 1555 articles were identified, yielding 24 eligible studies. Various brewing conditions were identified in the study, mostly adjusted across three parameters: tea-to-water ratio, brewing temperature, and brewing duration. Preference level quantification is conducted using different hedonic scales with varying point levels, including 3-point, 5-point, 9-point, and 10-point scales. The quality assessment of tea is measured using various standards, including: Chinese national standard for sensory evaluation of tea, Check All That Apply (CATA), Percentage grading system, unstructured quantitative descriptive analysis, and degree of satisfaction difference. It could be concluded that studies about brewing condition in tea are focused on hot brewing and cold brewing with the optimum value of tea to water ration is 1:50. The sensory evaluation of tea from this different brewing condition is mainly conducted by trained panelists using 10-point hedonic scales as quantitative preference level and Chinese national standard for sensory evaluation of tea as a quality assessment method.
Application of various statistical approaches for sensory evaluation of seaweed dodol mixed agarwood infusion I Gde Adi Suryawan Wangiyana; I Gusti Agung Ayu Hari Triandini; Idham Khalid
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.
Diversity of Gyrinops versteegii from several agarwood plantation on Lombok Island (Indonesia) as raw material of Gyrinops tea I GDE ADI SURYAWAN WANGIYANA; SUPRIADI SUPRIADI; ALUH NIKMATULLAH; SUNARPI SUNARPI; AGUNG AYU HARI TRIANDINI
Biodiversitas Journal of Biological Diversity Vol. 23 No. 1 (2022)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d230123

Abstract

Abstract. Wangiyana IGAS, Supriadi, Nikmatullah A, Sunarpi, Triandini IGAAH. 2021. Diversity of Gyrinops versteegii from several agarwood plantation on Lombok Island (Indonesia) as raw material of Gyrinops tea. Biodiversitas 23: 178-186. The purpose of this research is to examine the diversity of Gyrinops versteegii as a raw material of agarwood Gyrinops tea based on morphology, phytochemical, and molecular characters. G. versteegii samples were taken from 5 agarwood plantation on Lombok Island: Lingsar, Rarung, Mataram, Kekait, and Pejaring. Variation of G. versteegii stem, leaves, and fruit was the morphology character observed in this study. Qualitative phytochemical screening, quantitative tannin concentration, and the hedonic score of Gyrinops tea were the essential phytochemical character in this study. DNA fingerprinting and RAPD analysis were the molecular characters of this study. All of those characters were used in numeric-phenetics analysis to construct a dendrogram. MVSP program with UPGMA algorithm as clustering method and Simple Matching Coefficient for similarity analysis was used to construct dendrogram. The result has shown variation topology of dendrogram based on morphology, phytochemical, molecular, and combination character. However, all dendrograms had the same number of clusters and cluster members. G. versteegii kekait and G. versteegii Pejaring were grouped to cluster 1 while G. versteegii Rarung and G. versteegii Mataram were grouped to cluster 2. G. versteegii Lingsar was grouped later on the node after cluster 1 or 2. It could be concluded that G. versteegii from Lombok Island Plantation could be divided into three different cluster groups based on the variation of morphology, chemical, and molecular characters.
FOREST HERBAL TEA SHOULD BE PROMOTED IN INDONESIA I Gde Adi Suryawan Wangiyana; I Gusti Agung Ayu Hari Triandini
Jurnal Silva Samalas Vol. 6 No. 2 (2023): Desember 2023
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jss.v6i2.10223

Abstract

Forest herbal tea is made from plants in the forest area. Various types of plants, including trees, shrubs, and herbs, can be sources of forest herbal tea. Most of the forest herbal tea sources are wild plants found in natural forest areas in Indonesia. This means that Indonesia has abundant forest herbal tea resources, which should be promoted. However, the use of raw materials in forest herbal tea products is still limited. This review shows why forest herbal tea products should be promoted in Indonesia in terms of cultivation, standardisation, processing method, economic value, and diversity of products.
Co-Authors Adib Ahmad Shammakh ALUH NIKMATULLAH Amelia Kandisa Anita Nugraheni, Yosephin Martha Maria Anri M Shaleh Deana, Anri M Shaleh Astuti, Ni Luh Budi Baharudin Baharudin Cep Ahmad Muhtar Denni Fransiska Helena dirgahayu, inggrid ED. Yunisa Mega Pasha ED. Yunisa Mega Pasha Fatihatum, Fatihatum Febriyan Tari Gunawan, Frendi Gustiya, Sherly Dwi H, Hairani Hairani Hairani Hairani Hairani Herlina Husein Hidayati, Diana I GDE ADI SURYAWAN WANGIYANA I Gde Dharma Atmaja I Gede Budiharta Isviyanti, Isviyanti Kadek Mulyawan Kandisa, Amelia Kemas Usman Kurnia, Nova M Karjono Mayasari, Astri Melysa, Melysa Mutiara Desika Wardani nening listari Ni Luh Budi Astuti Ni Luh Budi Astuti 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 Sari, Mela Mustika Siti Ruqqayah Soni Muhsinin SUNARPI SUNARPI SUPRIADI SUPRIADI Suryadi, Bambang Fajar Susilawati, Elis Tambunan, Irisanna Wangiyana, I Gde Adi Suryawan Widhya Aligita Widhya Aligita Wiranto Wiranto Yani Mulyani Yani Mulyani Yanyan Mulyani Yulia Ratnaningsih Yulia Ratnaningsih Yulia Ratnaningsih Yuni Widyastuti