Article Per Year (5 Year)
p-Index From 2021 - 2026
1.829
P-Index
This Author published in this journals
All Journal Jurnal Pariwisata Pesona Jurnal Gastronomi Indonesia Jurnal Pariwisata Tourista Jurnal Kajian Pariwisata dan Perhotelan Jurnal Pariwisata Tourista
Krisnanda, Rulli
Unknown Affiliation
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Library & Information Science Social Sciences Other

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

Found 11 Documents
Search

 1   2 
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
Co-Authors Agitasari, Debora Annisa Anam, Mochammad Musafaul Anggraini, Dhita Paramita ANISA ZUHRIA SUGEHA Astuti, Widji Dewi Indriani Estikowati, Estikowati Fitriatul 'Ulya, Ayu 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