Article Per Year (5 Year)
p-Index From 2021 - 2026
7.235
P-Index
This Author published in this journals
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) Pendas : Jurnah Ilmiah Pendidikan Dasar 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 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 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 Jurnal Teknologi Pangan dan Ilmu Pertanian
Nugrahani Astuti
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

Published : 63 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 63 Documents
Search

 3   4   5   6   7 
PENGARUH PENAMBAHAN BELIMBING WULUH (Averrhoa bilimbi) TERHADAP DAYA TERIMA SELAI PEPAYA CALIFORNIA (Carica papaya) Dewi Rochmatul Ummah; Hidayatun Muyasyaroh; Fitri Komala Sari; Nugrahani Astuti
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 3 (2026): Volume 11 No. 3, September 2026
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i3.65138

Abstract

Jam is a semi-solid product made from sugar and fruit. California papaya has the potential to be developed into jam due to its abundant availability, sweet taste, soft texture, and pectin content, which aids in gel formation. Papayas have a short shelf life and spoil quickly, especially if California papayas remain unsold for too long due to their higher price compared to other varieties; therefore, they need to be processed into jam with the addition of bilimbi as a source of citric acid and to impart a distinctive flavor. One innovation to prevent papaya waste is to process it into jam by adding bilimbi as a source of citric acid and to provide a distinctive aroma and flavor. This study aims to determine the effect of adding bilimbi (Averrhoa bilimbi) on the acceptability of California papaya (Carica papaya) jam in terms of taste, aroma, color, and bilimbi fruit added. Data analysis was performed using the Kruskal-Wallis and Mann-Whitney tests, with results indicating that the addition of bilimbi had a significant effect on the acceptability of the color, aroma, and taste of California papaya jam, whereas it had no significant effect on consistency.
Pengaruh Proporsi Ekstrak Bumbu Opor dan Maltodekstrin Terhadap Mutu Organoleptik Bumbu Opor Bubuk Instan Syifa Alviani Islamatasya; Nugrahani Astuti; Mauren Gita Miranti; Ila Huda Puspita Dewi
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 1 (2025): Maret: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i1.4679

Abstract

Opor is a very popular food, so it is served at almost every celebration. The main key to the deliciousness of opor lies in the spices used, but making opor seasoning is done by mixing many ingredients and spices so that the processing takes a long time. The resulting opor seasoning is also in the form of a paste, so it has a short shelf life and is less practical. This study aims to create instant opor seasoning in powder form so that it is more practical and can be stored for a long time. The method used in this study is an experiment to find a cause-and-effect relationship between the proportion of opor seasoning extract and maltodextrin added to the organoleptic properties of the resulting powdered opor seasoning. Organoleptic tests were conducted on 30 panelists. Based on the panelists' results, the best opor seasoning is produced by mixing 1.5 parts of opor seasoning extract with 1% maltodextrin. This powdered opor seasoning has a fat content of 11.85%, protein 17.63%, and calories 289.5 kcal/100g. The cost required to make powdered opor seasoning per package is IDR 13,000
ANALYSIS OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF YELLOW PUMPKIN PUDDING (CUCURBITA MOSCHATA) Diwyacitta Antya Putri; Hidayatun Muyasyaroh; Febriani Lukitasari; Nugrahani Astuti; Novia Tesalonika Amanda Rerung; Raida Amelia Ifadah
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 3 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i3.7589

Abstract

Co-Authors Afifah Nur’aini Ahmi, Hanif Naufal 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, Aulia Bayu Bahar , Asrul Balqis, Aisyah Shinta Chairunnisa, Nur Ifani Cindi Fatikha Maulidia Dewi Rochmatul Ummah Dewi, Ila Huda Puspita Dhea Aprilia Elviranti Dita Aulia Sunaryo Diwyacitta Antya Putri Ellena Talitha Philotheon Elyza Monic Novanda Fatimah, Atim Khoirul Fawatih, Vina Intania FEBRIANI LUKITASARI Fitri Komala Sari 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 Jasmine Syahda Sasmita 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 Mashananda, Jesica Bella 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 Syifa Alviani Islamatasya Tartilla, Fahniati Sofi Tri Wahyu Ramadhan TRIA ROCHLIANA, JUNEVA Virginia, Zabrina Zana Widagdo , Andika Kuncoro Widagdo, Andika Kuncoro WRAHATNOLO, TRI Zuhrotul Khanifatun Nisa