Article Per Year (5 Year)
p-Index From 2021 - 2026
2.87
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Agroindustri Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Matematika Sains dan Teknologi Sebatik Jurnal Ilmiah Mandala Education (JIME) JISIP: Jurnal Ilmu Sosial dan Pendidikan JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Dharma Laksana Community Engagement and Emergence Journal (CEEJ) Jurnal Pendidikan Tata Boga dan Teknologi International Journal of Research in Community Services Jurnal Sains Boga INTERNATIONAL JOURNAL OF EDUCATION, INFORMATION TECHNOLOGY, AND OTHERS COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Business Management Cerdika: Jurnal Ilmiah Indonesia Jurnal Sains dan Teknologi Pangan
Ridawati
Universitas Negeri Jakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

Published : 32 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 32 Documents
Search

 1   2   3   4 
Effect Of Composite Flour Ratios (Rice Flour, Tapioca, Cornstarch, And Almond Powder) On The Sensory And Physical Quality Of Scones Naurah Qurratul Islam; Ridawati Ridawati; Mutiara Dahlia
Community Engagement and Emergence Journal (CEEJ) Vol. 7 No. 2 (2026): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v7i2.11787

Abstract

This study analysed the effect of composite flour ratios consisting of white rice flour, tapioca, cornstarch, and almond powder on the sensory and physical quality of scones. Three wheat-free formulations were prepared at ratios of 2:1:1:1, 2:1:1:2, and 2:1:1:3, while a wheat-flour formulation was retained as the physical-quality control. The experimental study involved five expert validators and 45 semi-trained panelists. Sensory attributes included top colour, side colour, aroma, taste, outer texture, and inner texture. Physical quality was evaluated through bake loss and expansion, each measured in three replications. Sensory data were analysed using the Kruskal–Wallis test, while physical data were examined using one-way ANOVA followed by Duncan’s Multiple Range Test when a significant effect was detected. The three composite-flour ratios did not significantly affect any sensory attribute because all calculated Kruskal–Wallis values were below the critical value of 5.991. Nevertheless, the 2:1:1:2 formulation produced the highest descriptive scores for top colour (4.8) and taste (4.1), while maintaining favourable aroma and texture. Composite flour ratio significantly affected bake loss (F = 10.177 > Fcritical = 4.066), with means of 10.39%, 10.26%, and 9.97% for the three treatments, respectively. Expansion did not differ significantly (F = 0.452 < Fcritical = 4.066), with corresponding means of 9.84%, 9.73%, and 9.26%. Overall, the 2:1:1:2 ratio was recommended because it combined the strongest sensory acceptance with acceptable physical performance. The results demonstrate that a balanced composite-flour system can produce acceptable wheat-free scones while increasing the use of alternative flour ingredients.
Pengaruh Penambahan Soygurt Terhadap Kualitas Organoleptik, Nilai pH, dan Total Padatan Terlarut Dressing Salad Buah Shafiyah Ingklang; Ridawati Ridawati; Mutiara Dahlia
Cerdika: Jurnal Ilmiah Indonesia Vol. 4 No. 7 (2024): Cerdika: Jurnal Ilmiah Indonesia
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/cerdika.v4i7.829

Abstract

alad buah adalah makanan sehat karena kaya akan serat dan vitamin. Untuk memberikan rasa pada salad buah dapat ditambahkan saus salad atau dressing salad. Salah satu bahan yang dapat ditambahkan sebagai dressing salad adalah soygurt. Namun, pada pembuatan soygurt, susu skim yang digunakan untuk meningkatkan total padatan bukan lemak sehingga perlu di eval_uasi kembali menggunakan uji organoleptik, nilai pH dan total padatan untuk dijadikan dressing salad buah. Penelitian ini bertujuan untuk mengisi celah pengetahuan dengan menyelidiki secara sistematis pengaruh penambahan soygurt terhadap kualitas organoleptik, nilai pH, dan total padatan terlarut dalam dressing salad buah. Metode yang digunakan pada penelitian ini adalah eksperimen yang dilakukan dengan tiga formulasi yaitu, 25%, 50%, dan 75%. Cara untuk mengetahui kualitas penambahan soygurt pada dressing salad buah dilakukan uji organoleptik, nilai pH, dan total padatan terlarut. Hasil penelitian menunjukkan bahwa penambahan soygurt sebesar 50% pada produk dressing salad buah menghasilkan kualitas terbaik dalam aspek warna, aroma, kekentalan, rasa manis, rasa asam, dan rasa langu kedelai. Uji total padatan terlarut menunjukkan perbedaan nyata dengan persentase 75% memiliki nilai tertinggi, yaitu 15.33 brix°. Nilai pH tetap sama pada semua persentase (25%, 50%, dan 75%), yaitu 4. Penilaian organoleptik terhadap kualitas warna, aroma, kekentalan, rasa manis, rasa asam, dan rasa langu kedelai menunjukkan bahwa tidak terdapat perbedaan signifikan di antara penambahan soygurt 25%, 50%, dan 75%.
Co-Authors Alsuhendra Alsuhendra Ari Fadiati Bunga Switaloca Cucu Cahyana Dina Safina Fadhliani Efrina Elvina Maitri Paramita Evy Fardia Febby Safitri I Gusti Ayu Ngurah Singamurni Imaduddin Zamakhsyari Jessica Rizky Darda Khansa Nabilah Mahdiyah Mahdiyah Mahdiyah Mariani Mariani Mariani Mariani Mega Putri Novianti Molly Allmond Yani Muhamad Fadilah Mutiara Dahlia Naurah Qurratul Islam Nayla Hansa Paramita Rohadi Pedro Reynald Ananta Prayoga Aji Pangestu Rezky Haryono Shafiyah Ingklang Yati Setiati Zahrah Salwa Nabilah