Article Per Year (5 Year)
p-Index From 2021 - 2026
1.642
P-Index
This Author published in this journals
All Journal Jurnal Kebijakan dan Administrasi Publik JURNAL PRODUKTIVITAS Journal of Applied Health Management and Technology Agricultural Science Jurnal Pengabdian Masyarakat Waradin Sewagati: Jurnal Pengabdian Masyarakat Indonesia Jurnal Informasi Pengabdian Masyarakat Eksekusi: Jurnal Ilmu Hukum dan Administrasi Negara JKAP (Jurnal Kebijakan dan Administrasi Publik) Sosial Simbiosis: Jurnal Integrasi Ilmu Sosial dan Politik
Anita Wulandari
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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

Found 11 Documents
Search

 1   2 
Fermented Jelly Candy, Aspects of Lime Mixing Percentage On Its Consistency And Sensory Properties Richardus Widodo; Wahyu Kanti Dwi Cahyanai; Anita Wulandari
Agricultural Science Vol. 9 No. 2 (2026): March In Progress
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v9i2.200

Abstract

This study aims to determine the effect of the combination of fermented noni and lime on consistency and sensory properties. The design used was a completely randomised design (CRD) with one factor, namely the ratio of fermented noni and lime, which were P1 50:50, P2 60:40, P3 70:30, P4 80:20, and P5 90:10. The study was conducted at the Integrated Agroindustry Laboratory, Faculty of Vocational Studies, Untag Surabaya. Data collection consisted of organoleptic test data from 30 panelists and analysis results, namely physical consistency analysis in the form of texture testing using a penetrometer. The analysis results indicate that the optimal formulation for fermented noni jelly candy, serving as a reference for producers to manufacture consumer-preferred fermented noni jelly candy ( ), is a 50:50 ratio of fermented noni to lime. 
Co-Authors Amira Nadhifa Rahma Arum, Dewi Puspa Bahtiar Arifuddin Fadturahman Dhiny Olivia Firdaus Dhita Aulia Octaviani Enjum Jumhana Erwin Permana Fajrin, Rafika Fitria Novitasari Gerry Mario Alexis Martua Manalu Ikfina Rosyada Kamila Luky Widiya Nafarinda Luthfi Rahman Luthfia Ihza Hafidha Muiszudin Muiszudin Nor Auliya Pongky Lubas Wahyudi Richardus Widodo Rizkiyatul Awwalu Bil Khikmah Rizky Alfiani Fadilah Rizky Dermawan Samsuddin Samsuddin Shinta Fauziah Syamsurizal - - Tiurma, W.S Panjaitan Ujang Hibar Wahyu Kanti Dwi Cahyanai Wahyu Kanti Dwi Cahyani