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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Tata Boga Teknobuga : Jurnal Teknologi Busana dan Boga AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Pemberdayaan Masyarakat Madani (JPMM) International Journal of Community Service Learning PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Food and Culinary Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Ilmiah Wahana Pendidikan International Journal of Social Science Abimanyu: Journal of Community Engagement Journal of Vocational and Technical Education (JVTE) Journal of Tropical Food and Agroindustrial Technology Cendekia: Jurnal Ilmu Sosial, Bahasa dan Pendidikan Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Pustaka: Jurnal Bahasa dan Pendidikan Media Bina Ilmiah Journal of Creative Student Research Journal of Artificial Intelligence and Digital Business Innovative: Journal Of Social Science Research Jurnal Bintang Pendidikan Indonesia Jurnal Yudistira Mutiara: Jurnal Penelitian dan Karya Ilmiah Student Research Journal Atmosfer: Jurnal Pendidikan, Bahasa, Sastra, Seni, Budaya, Dan Sosial Humaniora Jurnal Nakula: Pusat Ilmu Pendidikan, Bahasa Dan Ilmu Sosial Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Jurnal Pengabdian Masyarakat dan Riset Pendidikan VISA: Journal of Vision and Ideas Da'watuna: Journal of Communication and Islamic Broadcasting MAXIMAL Tarbiatuna: Journal of Islamic Education Studies Jurnal Sains dan Teknologi Pangan
Nugrahani Astuti
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Journal : Journal Innovation In Education

 1 
Pemanfaataan Tepung Tape Singkong (Manihot utilissima) pada Pembuatan Kue Nastar Isi Selai Nangka Niquita Aurellia Az Zahra; Niken Purwidiani; Lilis Sulandari; Nugrahani Astuti
Journal Innovation In Education Vol. 3 No. 3 (2025): Journal Innovation in Education (INOVED)
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/inoved.v3i3.3217

Abstract

This research focuses on nastar cookies filled with jackfruit jam, in which wheat flour as the main ingredient is proportionally substituted with cassava tapai flour to reduce the use of wheat flour. The aim of this study is to determine the organoleptic quality of nastar cookies with jackfruit jam filling—including color, shape, aroma, taste, and texture—as well as their nutritional content, including protein, carbohydrates, fat, ash, and moisture. This study uses an experimental method. Data collection was conducted through sensory evaluation by 30 panelists. The independent variable is the proportion of cassava tapai flour (10g, 20g, and 30g). The dependent variable is the organoleptic quality, including color, shape, aroma, taste, and texture. The controlled variables include the type of ingredients, equipment, and processing techniques. Data analysis was carried out using one-way ANOVA followed by Duncan's multiple range test. The results show that: 1) The best organoleptic quality of nastar cookies with jackfruit jam filling was found in treatment A1, which used 10 grams of cassava tapai flour. This treatment received the highest average panelist scores: color 4.00, characterized by a golden yellow appearance; shape 3.87, described as a neat half-sphere; aroma 3.40, indicating a distinctive butter scent typical of nastar, a moderate cassava tapai aroma, and a fresh scent from the jackfruit-pineapple jam; taste 3.40, characterized as sweet, savory, with a hint of cassava tapai, and a sweet-sour taste from the filling; and texture 3.87, noted as soft, crumbly, and not soggy. 2) The nutritional content with protein 8.89%, carbohydrates 59.36%, fat 7.08%, ash 1.12%, and moisture content 23.50%. This research is also expected to be an alternative for developing functional food products based on local foods that have high nutritional and economic value.
Co-Authors Afifah Nur’aini Ahmi, Hanif Naufal Aisyah Aisyah AL MARDIYAH, BALQIS Amajida, Melinda Khansa Amelia, Avita Rahma Andari, Isna Septi Ayu Andika Kuncoro Andika Kuncoro Widagdo Anggari Putri, Merysha Fany Anggia, Forza Annisa Nur Aini Annisa Pramesti Any Sutiadiningsih APRIL SINTIA, NOVI Asrul Bahar Asrul Bahar Aulia Bayu Yushila Bahar , Asrul Balqis, Aisyah Shinta Chairunnisa, Nur Ifani Cindi Fatikha Maulidia Dewi, Ila Huda Puspita Dhea Aprilia Elviranti Diwyacitta Antya Putri Diwyacitta Antya Putri, Diwyacitta Antya Ellena Talitha Philotheon Elyza Monic Novanda Fatimah, Atim Khoirul Fawatih, Vina Intania FEBRIANI LUKITASARI Hana, Hanifah Hariadi, Hindarti Hening Kenya Shafirani Hidayatun Muyasyaroh Hutauruk, Janu Ida Ayu Putu Sri Widnyani Ila Huda Ila Huda Puspita Dewi Inayati, Dyah Ajeng Tsinta Intan Aprilia Damayanti Ita Fatkhur Ita Fatkhur Romadhoni Jauhari, Zea Rahmadina Jocelyn Handoko Junior, Gusti Alamsyah Kamilatul Hasanah Nur Rahmania Subagyo Kharis Novia Ramadhan Lebdoyono, Rendra Lilis Sulandari Lucia Tri Pangesthi Lukitasari, Febriani Luthfiyah Nurlaela Mahmuda, Uzlifatul Mardiyanti, Hanifah Saniinah Mauren Gita Miranti Mawarni, Mega Adi Miranti, Mauren Gita Muyasyaroh, Hidayatun Nada Itorul Umam Nadila Ayu Ardiana Putri Nia Rachmawati NIken Purwidiani Niquita Aurellia Az Zahra Nisa, Dina Choirun Novia Tesalonika Amanda Rerung Nurfatimah, Ratna Palupi Nurul Farikhatir Rizkiyah Pangesthi, Lucia Tri Pangesthia, Lucia Tri Praviastowo, Alfa Setiana Putri Adinda, Lintang Ayu Putri Azizah Indrasara Putri, Rianti Nadila Susana Rahmawati, Nur Fidyah Raida Amelia Ifadah Rendra Lebdoyono Ridho Fibriansyah Rohmah, Mardhiyatu Sari, Fitri Komala Sayyidah Nabila, Ummi Sri Handajani Sri Handajani Suhartini , Ratna Tartilla, Fahniati Sofi Tri Wahyu Ramadhan TRIA ROCHLIANA, JUNEVA Virginia, Zabrina Zana Widagdo , Andika Kuncoro Widagdo, Andika Kuncoro WRAHATNOLO, TRI Zuhrotul Khanifatun Nisa