Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Indonesian Journal of Multidiciplinary Research (IJoMR) Jurnal Ilmu Gizi dan Dietetik
Yogha, Sudewi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Education Engineering Health Professions Medicine & Pharmacology Public Health Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Teaching Preservation of Kemojo Cake (Bolu Kemojo) as A Traditional Cake of The Malay Community of Riau Province Ashari, Naufal; Yogha, Sudewi; Lasmanawati, Elly
Indonesian Journal of Multidiciplinary Research Vol 1, No 2 (2021): IJOMR: VOLUME 1, ISSUE 2, 2021
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.025 KB) | DOI: 10.17509/ijomr.v1i2.37591

Abstract

Kemojo cake is a traditional food of the Malay people from Riau Province. In ancient times, this cake was a snack for the king and guests of the Siak kingdom, which was located in Siak Regency, Riau Province. At that time, not everyone could enjoy the Kemojo Cake because it took a very long time to make. In ancient times, Kemojo Cake was always served at weddings, traditional events, and major Islamic events. The shape of Kemojo Cake holds the symbol of Frangipani flowers. Nowadays, it is not difficult to find Kemojo Cake because many sell it, especially in the city of Pekanbaru. Now, Kemojo Cake is sold with very interesting variations with different flavors and shape modifications. Because of that, preservation by remaking the original Kemojo Cake is very important. One of the objectives of the preservation is to maintain the original Kemojo Cake so that it will not be lost and so that it will get preserved by using observation, interview, and documentation techniques. Participants in this study were divided into 3 types: Kemojo Cake experts to find out about Kemojo Cake in-depth; Kemojo Cake businessmen to prove that Kemojo Cake had been modified both in terms of taste and shape, as well as to prove the greatness of the existence of Kemojo Cake in Riau Province; and local people who traditionally make Kemojo Cake as a form of conservation effort.
Inovasi Russian Honey Cake (Medovik) dengan Bahan Dasar Tepung Talas : Innovation of Russian Honey Cake (Medovik) With Taro Flour Naisyah Naufana Cheria, Haliza; Yogha, Sudewi; Yulia, Cica
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 1 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.1.66-73

Abstract

Russian honey cake (medovik) merupakan salah satu hidangan penutup yang berasal dari Rusia, Russian honey cake (medovik) adalah kue lapis yang terdiri dari biskuit madu dan frosting. Tujuan dari penelitian ini adalah menganalisis formula resep dan sensori, serta menilai daya terima russian honey cake berbahan dasar tepung talas. Percobaan yang digunakan pada penelitian ini menggunakan Metode QDA (Quantitative Descriptive Analysis) dan uji daya terima terhadap 30 orang panelis konsumen dengan uji hedonik. Resep standar untuk pembuatan russian honey cake dengan bahan dasar tepung talas terdiri dari 3 komponen yaitu biskuit, sirup madu dan frosting. Untuk adonan biskuit madu diperlukan 23% tepung talas (sangrai), 3,1% madu, 10,7% gula pasir, 6,7% unsalted butter, 5,8% putih telur, 4% kuning telur, 0,3% vanili, dan 0,3% soda kue. Untuk sirup madu 3,6% air hangat, 0,4% madu dan 0,9% Susu UHT plain. Bahan pembuatan frosting terdiri dari 22,2% cream cheese, 4,4% sour cream, 11,5% whipped cream, 2,2% madu, dan 0,9% gula halus. Hasil uji sensori dari produk russian honey cake dengan bahan dasar tepung talas sudah bisa dinyatakan mirip dengan produk acuan dilihat dari aspek warna, tekstur, rasa, aroma hingga tampilan keseluruhan. Daya terima russian honey cake dengan mendapatkan hasil yang dinyatakan suka oleh panelis konsumen.
Co-Authors Ashari, Naufal Cica Yulia Lasmanawati, Elly Naisyah Naufana Cheria, Haliza