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All Journal Jurnal Pariwisata Pesona Jurnal Gastronomi Indonesia Jurnal Pariwisata Tourista Jurnal Kajian Pariwisata dan Perhotelan Jurnal Pariwisata Tourista
Krisnanda, Rulli
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Library & Information Science Social Sciences Other

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The Effect of Kepok Banana Peel Flour Substitution on the Hedonic Test of Malang's Signature Souvenir Product "Banana Strudel" Krisnanda, Rulli; Sabrina, Arzendy Berlian; Indriani, Dewi; Anam, Mochammad Musafaul
JURNAL GASTRONOMI INDONESIA Vol 13 No 2 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i2.1737

Abstract

Abstract This study explores the utilization of kepok banana peel waste as a flour substitute in the production of Banana Strudel, a signature souvenir from Malang City. Kepok banana peels, typically discarded as waste, were processed into flour to enhance their utility and extend their shelf life. The study employed a descriptive experimental approach with four formulations of banana peel flour (15 g, 20 g, 25 g, and 30 g). A hedonic test was conducted to evaluate the taste, color, and texture of the puff pastry resulting from the substitution. The results showed that the 25 g formulation of banana peel flour achieved the highest scores for taste (3.70), color (3.56), and texture (3.43) on the consumer preference scale. However, the impact of flour gram formulation on texture was not significant. This substitution imparted unique taste and color attributes that could enhance the product’s appeal. The study contributes to the development of innovative products based on local wisdom and environmental sustainability. Further recommendations include market analysis and scaling up production for commercialization
The effect of coffee bean varieties on the hedonic quality of endemic coffee from Banyuwangi Yunita, Christina; Sandhubaya, Gilang; Krisnanda, Rulli
Jurnal Pariwisata Tourista Vol. 5 No. 2 (2025): Oktober 2025
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jt.v5i2.16176

Abstract

The development of the beverage industry has driven the growth of local coffee products, including Banyuwangi's endemic coffee, which stands out for its unique flavor characteristics based on its bean varieties. This study aims to determine the preference level for three coffee bean varieties Liberica, Arabica, and Robusta using a hedonic test based on sensory attributes such as acidity, sweetness, bitterness, aroma, and overall liking. The research problem lies in the influence of each coffee bean variety on the sensory perception experienced by respondents through manual brew V60 extraction methods. The research employed an experimental method involving 50 panelists with varying qualifications (untrained, trained, and certified). Data were collected using a hedonic sensory evaluation form with a 5-point scale and analyzed using validity and reliability tests, analysis of variance (ANOVA), mean analysis, and Tukey’s test method through the Minitab application. The results showed that Liberica coffee was superior in terms of acidity, sweetness, and aroma, all of which were favored by the panelists. Robusta coffee received the highest ratings in overall preference, bitterness, and aroma. Arabica coffee received moderate ratings without significant differences compared to the other two varieties. The ANOVA test revealed significant differences in acidity and bitterness attributes (p < 0.05), while aroma and overall liking did not show significant differences (p > 0.05). The Tukey test indicated that the most significant difference was found between the Liberica and Robusta coffee bean varieties. It can be concluded that coffee bean variety significantly affects the sensory evaluation results, with Liberica excelling in acidity, sweetness, and aroma, while Robusta is most preferred overall. These findings contribute to the development of local coffee serving methods and marketing strategies based on coffee bean variety. Keywords: Arabica, Robusta, Coffee Bean Varieties, Hedonic test, Liberica, Sensory evalution
The effect of coffee bean varieties on the hedonic quality of endemic coffee from Banyuwangi Yunita, Christina; Sandhubaya, Gilang; Krisnanda, Rulli
Jurnal Pariwisata Tourista Vol. 5 No. 2 (2025): Oktober 2025
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jt.v5i2.16176

Abstract

The development of the beverage industry has driven the growth of local coffee products, including Banyuwangi's endemic coffee, which stands out for its unique flavor characteristics based on its bean varieties. This study aims to determine the preference level for three coffee bean varieties Liberica, Arabica, and Robusta using a hedonic test based on sensory attributes such as acidity, sweetness, bitterness, aroma, and overall liking. The research problem lies in the influence of each coffee bean variety on the sensory perception experienced by respondents through manual brew V60 extraction methods. The research employed an experimental method involving 50 panelists with varying qualifications (untrained, trained, and certified). Data were collected using a hedonic sensory evaluation form with a 5-point scale and analyzed using validity and reliability tests, analysis of variance (ANOVA), mean analysis, and Tukey’s test method through the Minitab application. The results showed that Liberica coffee was superior in terms of acidity, sweetness, and aroma, all of which were favored by the panelists. Robusta coffee received the highest ratings in overall preference, bitterness, and aroma. Arabica coffee received moderate ratings without significant differences compared to the other two varieties. The ANOVA test revealed significant differences in acidity and bitterness attributes (p < 0.05), while aroma and overall liking did not show significant differences (p > 0.05). The Tukey test indicated that the most significant difference was found between the Liberica and Robusta coffee bean varieties. It can be concluded that coffee bean variety significantly affects the sensory evaluation results, with Liberica excelling in acidity, sweetness, and aroma, while Robusta is most preferred overall. These findings contribute to the development of local coffee serving methods and marketing strategies based on coffee bean variety. Keywords: Arabica, Robusta, Coffee Bean Varieties, Hedonic test, Liberica, Sensory evalution
Co-Authors Agitasari, Debora Annisa Anam, Mochammad Musafaul Anggraini, Dhita Paramita ANISA ZUHRIA SUGEHA Astuti, Widji Dewi Indriani Estikowati, Estikowati Fitriatul 'Ulya, Ayu Gilang Sandhubaya Gumalag, Kezia Yuni Maulina Lobang, Yusuf Mahmud Nuraeni, Afrilia Dewi Pangayomaningrum, Sephia Lintang Pristifa, Angela Valentina Permata Reny Puspitasari Sabrina, Arzendy Berlian sani, fitria earlike anwar Saputri, Anggi Martiningtyas Januwati Yunita, Christina