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Cucu Cahyana
Universitas Negeri Jakarta
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Journal : Advances In Social Humanities Research

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The Impact of Ambon Banana (Musa Accuminata Colla) Puree Addition to Banana Bread Making on Physical Quality and Consumer Acceptance Roziyah, Pipit; Artanti, Guspri Devi; Cahyana, Cucu
Advances In Social Humanities Research Vol. 2 No. 5 (2024): Advances in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v2i5.239

Abstract

The objective of this study was to analyze the impact of the addition of ambon banana puree in banana bread on physical quality and consumer acceptance. The method used was an experimental method with three types of treatments, namely banana bread adding 25%, 50%, and 75% ambon banana puree, conducted at the Pastry & Bakery Laboratory of Culinary Art Education, State University of Jakarta. The validity test was conducted using the organoleptic test to five lecturers of Culinary Art Education, State University of Jakarta, consisting of four external aspects and eight internal aspects, showing that banana bread adding 25% and 50% ambon banana puree excelled in various aspects. The physical quality test was conducted by measuring the volume of each product for three repetitions. The test results using the ANOVA test showed that there was no impact of the addition of banana puree on the quality of bread volume. The consumer acceptance test was conducted using the Friedman test, and data collection was done using the hedonic test for 30 panelists. The Friedman test results showed that there was an impact of the addition of ambon banana puree in banana bread on consumer acceptance in the aspects of volume, skin color, bread crust, skin characteristics, crumb color, crumb pores, crumb texture, and chewing quality. Furthermore, the results of Tuckey's test showed that banana bread adding 25% ambon banana puree was most preferred in terms of volume and chewing quality, banana bread adding 25% and 50% ambon banana puree was most preferred in terms of bread crust color, bread crust thickness, bread crust characteristics, crumb color, crumb pores, and crumb texture. Based on the results of this study, it is recommended that banana bread add 50% of banana puree products for further utilization of banana ambon.
The Effect of Using Kale Vegetable Extracts, Kailan Vegetables, and Mustard Greens Vegetables in Bakpao Making on The Physical and Sensory Quality Wahyudi, Savina Putri; Cahyana, Cucu; Kandriasari, Annis
Advances In Social Humanities Research Vol. 2 No. 7 (2024): Advances in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v2i7.273

Abstract

The research aimed to analyze the effect of using kale, kailan and mustard green vegetable extracts in making bakpao on physical and sensory quality. This research was conducted at the Bread and Patisserie Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The method used in this research is an experimental method which begins with a physical test by measuring the volume of the bakpao and the height of the bakpao, which is followed by a sensory test on 45 trained panelists, namely students of the Culinary Education Study Program who have passed the advanced bread processing course. The results of the research show that the results of hypothesis testing using the Kruskal Wallis test with a significance level of ? (0.05) show that there is no effect of using extracts of kale, kailan vegetables and green mustard greens in making bakpao on sensory quality in all aspects. The results of physical measurements of volume and height with the greatest values ??were obtained by kailan vegetable extract with a volume of 103.33 cm3 and an average height of 3.97 cm. The conclusion of the results of this research is based on the results of physical tests that the bakpao using kailan vegetables have advantages in terms of volume and height, so they are the recommended formula.
Co-Authors Adhwa, Daffa Syifa Amadea Adilla, Salma Qonitatun Agniya, Balqish Fatra Alif Putri Diajengsari Alsuhendra Alsuhendra Ana Rahmi Andini, Dinda Andri Suryapraja Annis Kandriasari Ari Fadiati Astri Mutia Muztniar Aulia, Cordoba Bella Ariani Putri Amir Clarisa Naftali Dahlia, Mutiara Diajengsari, Alif Putri Efrina, Efrina Emilia, Esi Fadiati, Ari Fadli Ikhram Farhansyah Muhammadien Fatima Tertia Ariza Fatma Tresno Ingtyas Febby Safitri Felicia Andriani Guspri Devi Artanti Guspri Devi Artanti Guspri Devi Artanti Guspri Devi Artanti Gusti Devi Artanti Hediyanti, Putri Herianti, Yeyen Hidayat, Ariij Nisriana I Gusti Ayu Ngurah Singa I Gusti Ayu Ngurah Singa Icha, Yarisya Ferika Innika Nurhabiba Simatupang Irawan, Shabrina Kandriasari, Annis Laily, Setiani Nur Lara Fridani Linawati Azizah Mahdiyah Mahdiyah , Mahdiyah Mahdiyah Mahdiyah Mahdiyah, Mahdiyah Mariani Mariani Mutiara Dahlia Nasution, Abdul Majid Ngurah, I Gusti Ayu Nuari Sulam Sari Nurunnisa, Jahiska Amalia Putiamir, Bella Ariani Putra, Fahri Artha Putri, Fildzah Rudyah Rachmat Mulyana Rahayu, Sindy Ratna Nur Hidayati Reza Syarif Hidayat Riana, Annisa Ridawat, Ridawat Ridawati Ridawati Ridawati Ridawati, Ridawati Ridhwan Syarif Rina Febriana Rosalinda, Irma Roziyah, Pipit Rusilanti Rusilanti Sabrina, Fildzah Zharifah Nur Sachriani Sachriani , Sachriani Sachriani Salwina Maharani Suryanto Serly Riyanti Shifwah, Najmah Fasyama Sholahuddin Al Ayyubi Sholihah, Lisa Ummirotus Silvi Nur Fadilah Siti Nasya Nurhayati Siti Nurwahidah, Siti Sulistiawati, Windi Sumantry, Nazhara Rahmani Syahrani, Hanifah Thifalli, Amira Tuzahra, Siti Patimah Wahyudi, Savina Putri Wartiningsih, Alia Yeni Yulianti Yufiarti Yulianti, Yeni Yusa, Adisty Naila