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Annis Kandriasari
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Pengembangan Fukien Ikan Kembung Banjar dengan Substitusi Tepung Talas Belitung (Xanthosoma sagittifolium): Analisis Sensori, Preferensi Konsumen, dan Rintisan Usaha Wahyu Pamungkas; Handoko Handoko; Mutia Vanessia; Annis Kandriasari; Efrina Efrina
JURNAL PENDIDIKAN DAN KEWIRAUSAHAAN Vol 13 No 1 (2025)
Publisher : STKIP PGRI SITUBONDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47668/pkwu.v13i1.1940

Abstract

This study aims to evaluate the sensory quality, consumer acceptability, and business feasibility of a novel fukien product made from Banjar mackerel and partially substituted with Belitung taro flour (Xanthosoma sagittifolium), named "Fukimpul." Sensory quality tests were conducted using organoleptic and hedonic assessments on three substitution levels (20%, 30%, and 40%) for parameters such as internal color, mackerel taste, taro taste, umami flavor, fresh mackerel aroma, taro aroma, and texture. The 20% substitution level yielded the highest overall scores in sensory evaluation and consumer preference tests involving 100 panelists. Based on these findings, a start-up business model was developed using a pre-order production system and social media-based distribution. A qualitative descriptive approach was applied to analyze market potential, production design, organizational structure, and financial viability. The results demonstrate that Fukimpul has strong market competitiveness, favorable consumer responses (with a Customer Satisfaction Index of 97.1%), and a break-even point projected at 10.7 months. The study concludes that a 20% substitution of Belitung taro flour provides the best sensory and acceptability outcomes and recommends Fukimpul as a practical, nutritious, and scalable ready-to-cook product for sustainable local entrepreneurship.
Analisis Lama Fermentasi Ragi Alami Sourdough Terhadap Kualitas Dan Mutu Sensoris Roti Ciabatta Aqil Fauzan Nasrurrohman; Mahdiyah Mahdiyah; Annis Kandriasari
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 7.D (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh lama fermentasi ragi alami sourdough terhadap kualitas fisik dan mutu sensoris roti ciabatta. Metode yang digunakan adalah metode eksperimen dengan perlakuan variasi lama fermentasi sourdough, yaitu 4 hari, 5 hari, dan 6 hari, serta fermentasi 3 hari sebagai kontrol. Penelitian dilaksanakan di ruang pastry dan bakery Hotel Pullman Jakarta Central Park mulai bulan Maret 2024. Variabel bebas dalam penelitian ini adalah lama fermentasi sourdough, sedangkan variabel terikat meliputi kualitas roti yang diukur melalui daya kembang dan bake loss, serta mutu sensoris yang mencakup volume, warna kulit roti bagian atas, kerak roti, tekstur kulit, aroma ragi, warna remah, rasa, pori-pori, stickiness, dan tekstur saat dikunyah. Pengukuran daya kembang dilakukan menggunakan aplikasi ImageJ, sedangkan bake loss diukur dengan timbangan digital. Uji mutu sensoris dilakukan melalui uji organoleptik menggunakan skala penilaian 1–5 oleh panelis terlatih yang terdiri atas dosen ahli Tata Boga dan chef profesional bidang pastry dan bakery. Data kualitas dianalisis menggunakan uji ANOVA Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji DMRT, sedangkan data mutu sensoris dianalisis menggunakan uji Friedman dan uji lanjut Tukey’s pada taraf signifikansi 0,05. Hasil penelitian diharapkan dapat memberikan informasi ilmiah mengenai lama fermentasi sourdough yang optimal dalam menghasilkan roti ciabatta dengan kualitas dan mutu sensoris terbaik.
Co-Authors Ali, Putri Fauziah Aqil Fauzan Nasrurrohman Ari Fadiati Ari Fadiati Wira Soetisna Balqish Fatra Agniya Cucu Cahyana Efrina Efrina Fajar Firmansyach Guspri Devi Artanti Handoko Handoko Hilfa Nabila Puteri Kurnia Arilia Mahdiyah Mohd Nordin, Rumaizah Mutia Vanessia Mutiara Dahlia Nuari Sulam Sari Rina Febriana Serly Riyanti Wahyu Pamungkas Yeni Yulianti Zahrina Hatif Q.