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Cucu Cahyana
Universitas Negeri Jakarta
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Journal : Garina

 1 
Perbandingan Kualitas Bolu Kukus Mekar Gula Aren dan Gula Kelapa Serly Riyanti; Cucu Cahyana; Annis Kandriasari
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.123

Abstract

This research aims to identify and analyze the quality comparison between steamed cakes made with palm sugar and those made with coconut sugar. The research employs an experimental method and involves 40 moderately trained panelists as the sample. Based on the quality analysis test results, the highest average scores in all aspects were achieved by the steamed cakes made with palm sugar. Specifically, for the color aspect, a score of 4.6 was in the range of brown to very dark brown categories. The blooming aspect received a score of 4.4, which was in the range of bloomed to very bloomed categories. The volume aspect received a score of 4.45, falling within the large to very large categories. The aroma aspect scored 4.5, ranging from a palm sugar aroma to a very strong palm sugar aroma. The texture aspect scored 4.5, which was in the range of soft to very soft categories. The taste aspect scored 4.4, within the sweet to very sweet categories. Based on the statistical hypothesis test with the Mann-Whitney U test at a significance level of α=0.005, it was found that there is a quality difference between the steamed cakes made with palm sugar and those made with coconut sugar in terms of color and aroma. However, there was no quality difference in the aspects of blooming, volume, texture, and taste
Pengaruh Metode Pembuatan yang Berbeda terhadap Mutu Sensoris Roti Bluder Felicia Andriani; Cucu Cahyana; Ridawati Ridawati
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.125

Abstract

This research aims to identify the effect of different manufacturing methods on the sensory quality of bloeder bread. The method used is experimental. This research was conducted at Jakarta State University with a sample of 45 Culinary Education students who were somewhat trained panelists. Based on the Kruskal Wallis test, it can be concluded that there is an influence of different methods of making bloeder bread on the volume and crust aspects of the bread. Meanwhile, there was no real influence on aspects of upper skin color, skin characteristics, aroma, crumb pores, crumb color, crumb texture, taste and chewing quality.
Pengaruh Penggunaan Sari Kluwek pada Pembuatan Bakpao Terhadap Kualitas Organoleptik Bella Ariani Putri Amir; Ridawati Ridawati; Cucu Cahyana
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.127

Abstract

The aim of this research was to analyze the effect of using kluwek juice on organoleptic quality of bakpao. This research used an experimental method, with the aim of obtaining the best bakpao formula with the addition of kluwek juice. In this research, experiments were carried out with different formulations, 7.5%, 10% and 12.5%. This research was carried out with the aim of determining the influence of Organoleptic Quality on the organoleptics quality of bakpao which includes aspects of pores, top surface, color, aroma, texture, sweetness and bitterness. The results of the organoleptic assessment, the percentage of kluwek juice was 7.5%, 10% and 12.5% regarding organoleptic quality in the aspects of pores, top surface, color, aroma, texture, sweetness and bitterness, there were no significant differences.
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 Herianti, Yeyen Hidayat, Ariij Nisriana I Gusti Ayu Ngurah Singa I Gusti Ayu Ngurah Singa Icha, Yarisya Ferika Innika Nurhabiba Simatupang 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 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 Sumantry, Nazhara Rahmani Thifalli, Amira Tuzahra, Siti Patimah Wahyudi, Savina Putri Wartiningsih, Alia Yeni Yulianti Yufiarti Yulianti, Yeni Yusa, Adisty Naila