Article Per Year (5 Year)
p-Index From 2021 - 2026
3.657
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora (KAGANGA) Jurnal Kreativitas PKM Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Gema Wiralodra Journal of Tourism Destination and Attraction Jurnal Bisnis dan Kewirausahaan (Journal of Business and Entrepreneurship) Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Inovasi Penelitian Jurnal Abdimas Ilmiah Citra Bakti (JAICB) JURNAL HOSPITALITI DAN PARIWISATA Jurnal Syntax Fusion : Jurnal Nasional Indonesia Destinesia : Jurnal Hospitaliti dan Pariwisata JISOS: Jurnal ilmu sosial Jurnal Darmawisata Business and Investment Review E-Amal: Jurnal Pengabdian Kepada Masyarakat
Rosanto, Stephanie
Universitas Bunda Mulia
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Gema Wiralodra

 1 
Acceptance analysis F coconut Dast Flour as a substitution of wheat flour in churros production: Case study of generation Z in DKI Jakarta Wiliyanto, Wiliyanto; Rosanto, Stephanie
Gema Wiralodra Vol. 14 No. 2 (2023): gema wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/gw.v14i2.473

Abstract

Coconut dregs are an element that has many health benefits. It has a high fiber content, so that it can be used as a substitute for wheat flour. However, from the point of view of its utilization, coconut dreg has yet to be utilized correctly and is only used as food waste. This study aims to determine the success and acceptability of a churros product with coconut dregs flour as a substitute. This research was conducted experimentally, which consisted of making churros using different variations of coconut dreg flour substitution in a total of 5 samples, with sample system. This control system at did not experience coconut dreg flour substitution. One hundred panelists, generation Z in DKI Jakarta, passed this acceptance test. The results of the organoleptic test on churros products with sample D had a level of preference (91.50%) which showed that churros sample D was very acceptable to the analysis shows that sample D is the dominant sample in terms of taste, texture and color. This result is based on the percentage of taste (93%), texture (89%), and color (87.80%). It would be better if the next trial of coconut dregs flour used food waste.
Analysis of consumer acceptability of green bean flour as a substitution for wheat flour in baked sponge cake Wijaya, Selvyani; Rosanto, Stephanie; Christin, Lelly
Gema Wiralodra Vol. 14 No. 2 (2023): gema wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/gw.v14i2.489

Abstract

Green Beans are one commodity the nuts spread in Indonesia can replace material food that can become Lots of food. Plus, peanuts green can make as flour, peanut green can give Lots of benefits. Using peanut green flour on manufactured cake dry also helps reduce high gluten content, which is Good for the body. Another benefit can support the diversification of products of enough food tall from the import process. With existing flour, peanut green can replace flour. Study This use study experiment uses a purposeful hedonic test to measure the level of liking and power by accepting the public with substitute flour wheat use flour peanut green to manufacture cake sponge roast. This research uses five samples of cake sponge roast with flour peanut green and one sample of cake sponge roast original as sample C has almost the same value comparison. Power tests accept consumers, carried out at SMK N 4 Jambi City with 100 Panelists who are students majoring in catering/patisserie. Analysis results show that the fifth sample owns relatively the same color. However, in the hedonic test, sample A gets a treatment of 3.02 %. Sample C has the best aroma compared to sample other with test results of 3.25%, for aspect texture obtained by sample B with a value of 3.12%, and for taste obtained by sample D with a value of 3.46 %. The fifth average result sample has almost the same value, ± 3.00%. Which is where all samples can be accepted and liked by society.
Co-Authors Anggriani, Lusianty Antonius Rizki Krisnadi Aurellia Apriani David Chenardo Christin, Lelly David, Joshua DESSY NATALIA Dessy Natalia Dewantara, Yudhiet Fajar Dian Wijaya, Steffany Djunaid, Ika Suryono Facrureza, Dewanta Gabryella Nasya Gazelle Hema, Lamtiar Imam Ardiansyah Iskandar, Hari Kallista Karen, . Khania Carennia Merin Vanesa Michelle Wijaya Muhammad Sutiyadi Nathaliu, Helen Novy Ratna Sari Sofiani, Sofiani Susanto, Prayogo Thomas Sucipto Verryka Chainarta Verryka Chainarta Vishnuvardhana S Soeprapto Vishnuvardhana, Vishnuvardhana Vivian Octariana Wijaya, Selvyani Wiliyanto, Wiliyanto