Article Per Year (5 Year)
p-Index From 2021 - 2026
8.86
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Industri E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Ilmu Sosial dan Humaniora Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Teknologi Pangan Jurnal Teknologi Pertanian Jurnal Ilmu Pangan dan Hasil Pertanian The Journal of Educational Development VOLT : Jurnal Ilmiah Pendidikan Teknik Elektro JURNAL PENDIDIKAN TAMBUSAI Mimbar Ilmu International Journal of Educational Dynamics (IJEDS) Food Science and Technology Journal (Foodscitech) Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Jurnal Pendidikan dan Keluarga Pelita Eksakta Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Manajemen Pendidikan dan Ilmu Sosial (JMPIS) Jurnal Sains Boga Mechanical Engineering for Society and Industry Cakrawala: Jurnal Pendidikan Journal of Community Service SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Jurnal Aplikasi IPTEK Indonesia Jurnal Research Ilmu Pertanian Jurnal Pendidikan Ilmu Sosial Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Anni Faridah
Universitas Negeri Padang
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

Published : 159 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 159 Documents
Search

 12   13   14   15   16 
Effect of Watermelon Albedo Substitution on the Quality of Watermelon Syrup Faiza, Urizinta Jarianti; Anggraini, Ezi; Faridah, Anni; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26856

Abstract

Watermelon, a fruit from the Cucurbitaceae family, is known for its sweet and juicy pulp, rich in nutrients like vitamin C, vitamin A, and lycopene. A study aims to assess the impact of using watermelon albedo, the white part of the rind often discarded, in making watermelon syrup, using a specified recipe. The research analyzes various aspects like sugar content, pH, viscosity, and sensory properties such as taste, aroma, texture, and color. The study is an experimental one following the Complete Randomized Design (CRD) method, with primary data collected from 20 panelists evaluating the watermelon syrup quality with albedo substitution, applying 4 treatments and 3 repetitions. This aims to explore the potential of utilizing watermelon albedo, usually considered waste, for its fiber and nutrient content in food applications.The data obtained then tabulated in the form of tables and performed Analysis of Variance (ANOVA), if Fh>Ft then continued with the Duncan Test. In this study, watermelon albedo was used as a substitute material in the manufacture of watermelon syrup with a variation in the percentage of substitution of 0%, 15%, 30%, and 45% which significantly affected the quality of thick texture 4.60 (450gr albedo), homogeneous texture quality 5.03 (150gr albedo), and taste 3.50 (550 gr albedo). The results of the quality of watermelon syrup with the influence of the best watermelon albedo substitution are in the second treatment (X1) with the addition of albedo as much as 150gr both from the color, aroma, texture and taste sensory tests.
A KARAKTERISTIK PUTU AYU DENGAN SUBSTITUSI UBI JALAR UNGU: Substitusi Putu Ayu Ubi Jalar Ungu Wulandari, Yesi Dwi; Holinesti, Rahmi; Faridah, Anni; Siregar, Juliana
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.30578

Abstract

This study aims to determine the effect of purple sweet potato (Ipomoea batatas L.) substitution on the organoleptic quality of putu ayu, evaluated based on shape, color, aroma, texture, and taste. The research employed a Completely Randomized Design (CRD) with four levels of purple sweet potato substitution (0%, 10%, 20%, and 30%) and three replications. Organoleptic tests were conducted with 30 untrained panelists using a structured rating scale. The results showed that treatment X0 (0%) yielded the best scores for shape and taste, while treatment X3 (30%) provided the best results for color, aroma, and texture softness. Statistical analysis indicated that purple sweet potato substitution had a significant effect on color, aroma, and taste, but no significant effect on shape and volume expansion. In conclusion, up to 30% purple sweet potato substitution can improve the appearance and aroma of putu ayu, although flavor balance should be considered.
A KUALITAS PUTU AYU DENGAN SUBSTITUSI LABU KUNING: Substitusi Putu Ayu Labu Kuning Syajida, Jihan; Holinesti, Rahmi; Faridah, Anni; Siregar, Juliana
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.30579

Abstract

Putu ayu is a traditional Indonesian steamed cake made from a mixture of wheat flour, eggs, coconut milk, and grated coconut. This cake has a sweet and savory flavor with a soft texture; however, the use of wheat flour as the main ingredient result in relatively low fiber content and still relies on imported materials. This study aimed to analyze the effect of steamed pumpkin substitution on the quality of putu ayu in terms of square shape, neat shape, color, aroma, soft texture, expanded volume texture, and taste. The research was conducted in May 2025 at the Culinary Arts Workshop, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Universitas Negeri Padang. This study employed a true experimental method using a Completely Randomized Design (CRD) with 4 treatments and 3 replications: 0% (X0), 10% (X1), 20% (X2), and 30% (X3) pumpkin substitution. Organoleptic testing was carried out involving 30 semi-trained panelist to assess the quality of putu ayu. The data were tabulated using ANOVA; if F-count > F-table, further analysis was conducted using Duncan”s Multiple Range Test. The results showed that pumpkin substitution had a significant effect on all quality parameters. Treatment X0 (0%) obtained the highest scores for square shape (3,74), neat shape (3,68), soft texture (3,39), and expanded volume texture (3,86), while treatment X3 (30%) showed the best results in term of color, aroma, and taste. Therefore, the best quality of steamed putu ayu was achieved with 30% steamed pumpkin substitution.
Sensory Analysis Of Yoghurt With The Addition Of Genjer Leaf Extract Zahara, Putri Farisa; Faridah, Anni; Yuliana, Yuliana; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26859

Abstract

Genjer is a common weed found in agricultural land, especially in areas with sufficient water availability. One way to reduce the presence of genjer is to process it into functional food products, such as genjer leaf extract yogurt, which offers a unique and healthy beverage innovation. The purpose of this study was to analyze the effect of adding genjer leaf extract on the quality of color, aroma, texture, taste and level of preference of yogurt. This type of research is a pure experiment with a Completely Randomized Design (CRD) method involving 4 treatments (0%, 5%, 10%, 15%) and 3 repetitions, with 30 panelists from the Family Welfare Education Study Program Students, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test if Fcount>Ftable. The results of the study stated that the addition of genjer leaf extract as much as 0%, 5%, 10%, 15% to yogurt had a significant effect on the quality of color (green) and taste (sour). Meanwhile, the quality of aroma (distinctive fragrance of genjer) and texture (slightly thick) did not have a significant effect. The best overall results in this study were shown by adding 10% genjer leaf extract (X2).
Perbandingan Kualitas Sensori Bakso Ayam dengan Penambahan Sari dan Puree Bayam Merah Adrina, Yetti; Mustika, Sari; Faridah, Anni; Holinesti, Rahmi
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/y5x7p836

Abstract

Penelitian ini bertujuan untuk membandingkan kualitas sensori bakso ayam dengan penambahan sari dan puree bayam merah (Amaranthus Tricolor L.). Inovasi ini dilakukan untuk meningkatkan nilai gizi dan visual bakso ayam yang kini semakin diminati sebagai alternatif pengganti bakso sapi. Penelitian dilaksanakan secara eksperimental dengan dua perlakuan, yakni sari dan puree bayam merah, yang diuji oleh 50 panelis tidak terlatih. Parameter yang diamati meliputi warna, aroma, tekstur, rasa (ayam dan bayam), serta hedonik. Hasil analisis menunjukkan bahwa penggunaan puree meningkatkan warna, namun menurunkan rasa ayam karena dominasi rasa bayam. Sebaliknya, sari bayam mempertahankan rasa ayam dan lebih disukai secara keseluruhan. Aroma dan tekstur tidak berbeda signifikan. Temuan ini penting sebagai dasar pengembangan produk olahan ayam dengan tambahan sayuran tanpa mengurangi karakteristik rasa utama. 
UMUR SIMPAN DAN UJI HEDONIK KUE SUS SUBSTITUSI TEPUNG GANYONG Purba, Lilis Pratiwi; Elida, Elida; Faridah, Anni; Anggraini, Ezi
Ensiklopedia of Journal Vol 7, No 4 (2025): Vol. 7 No. 4 Edisi 3 Juli 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i4.3368

Abstract

Abstract: This research is motivated by previous studies on choux pastry substituted with ganyong flour, but no studies have examined the shelf life and panelists' preference levels, both for control choux pastry and 45% ganyong flour substitution. The purpose of this study was to analyze the shelf life and hedonic test as a local tuber-based food innovation. The method used was a mixed method with a qualitative approach (shelf life observation) and quantitative (hedonic test by 50 untrained panelists) on the attributes of color, texture, aroma, and taste. Data analysis used Paired Sample t-Test with t-table = 1.976 (α = 0.05; df = 149). The results showed that the maximum shelf life of control and substitution choux pastry was two days at room temperature (23–29°C). The hedonic test showed significant differences in aroma (t = 3.227), inner texture (t = 2.146), and taste (t = 2.742), but not significant in outer color, inner color, and outer texture. The substitution of ganyong flour has a significant impact on several specific sensory attributes, especially aroma and taste, and has the potential to be further developed by improving the formulation and processing technology to produce a more optimal and widely accepted productKeywords: Choux Paste, Canna Flour, Shelf Life, Hedonic Test.
Kualitas Sosis Ikan Nila dengan Penambahan Puree Kulit Buah Naga Merah Syahkira, Syahkira; Faridah, Anni
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 9 (2025): SENTRI : Jurnal Riset Ilmiah, September 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i9.4473

Abstract

This study aimed to evaluate the effect of adding red dragon fruit peel (Hylocereus polyrhizus) puree on the sensory quality of Nile tilapia (Oreochromis niloticus) sausage, covering color, fishy odor, dragon fruit peel aroma, texture, umami taste, and dragon fruit peel flavor. A completely randomized design with four treatments, X0 (0%, control), X1 (20%), X2 (40%), and X3 (60%), was applied, each replicated three times. Sensory evaluation was performed by 30 untrained panelists using a hedonic scale, and data were analyzed using ANOVA followed by Duncan’s multiple range test. The results indicated that the addition of red dragon fruit peel puree significantly improved color quality, with X3 achieving the highest score. Fishy odor tended to decrease with increasing puree concentration, while the aroma and flavor of dragon fruit peel increased, although these changes were not statistically significant. Texture and umami taste showed a slight decrease at higher concentrations but remained within acceptable sensory limits. Overall, X3 provided the most attractive visual quality without compromising sensory acceptability. These findings suggest that incorporating red dragon fruit peel puree can enhance the market appeal of Nile tilapia sausage while adding value to agro-industrial waste as a natural colorant and antioxidant source.
Pengaruh Substitusi Bengkoang Terhadap Karakteristik Kerupuk zinti, zinti gunari; Mustika, Sari; Faridah, Anni; Utami, Riski Gusri
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.34801

Abstract

Crackers are one of the types of traditional light snacks that are popular in Indonesia, known for their crispy texture and distinctive flavor, made from a tapioca flour dough mixed with ingredients such as shrimp, fish, or animal skin. They undergo a process of steaming, freezing, thin slicing, drying, and frying until cooked. The purpose of this study is to determine the effect of jicama substitution on sensory quality, seen from color, aroma, texture, and taste. The study was conducted in September–October 2025 at the Culinary Workshop, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Padang State University. The method used was a pure experiment with a Completely Randomized Design (CRD) consisting of 4 treatments and 3 repetitions, namely jicama substitution of 0% (X0), 50% (X1), 60% (X2), and 70% (X3). A sensory test was conducted to assess product quality involving 50 semi-trained panelists. The data obtained were analyzed using ANOVA, followed by Duncan's test if the calculated F value > F table. The study results showed that jicama substitution had a significant effect on each treatment. Treatment X3 (70%) showed the highest score in the yellow color parameter (4.60), X3 (70%) showed the highest score in the characteristic fragrant jicama aroma parameter (4.04). X2 (50%) showed the highest score in the crispy texture parameter (4.82). X3 (70%) showed the highest score in the sweet-savory taste parameter (4.12).
PENGARUH SUBSTITUSI TEPUNG BENGKUANG (PACHYRIZUS EROSUS) TERHADAP KUALITAS CHOCOCHIP COOKIES: Studi Eksperimental terhadap sifat Organoleptik Chocochip Cookies hasil substitusi tepung bengkuang Suprihartini, Dwiyani; Faridah, Anni; Kasmita; Adriani, Cici
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.34951

Abstract

This research aims to determine the effect of yam bean flour (Pachyrhizus erosus) substitution on the quality of Chocochips Cookies. The study applied a Completely Randomized Design (CRD) with four treatments (0%, 20%, 40%, and 60%) and three replications. Organoleptic and hedonic tests were conducted on 50 panelists to evaluate shape, color, texture, aroma, and taste. The results showed that yam bean flour substitution up to 60% did not significantly affect the quality of shape, color, and texture. Meanwhile, aroma and taste exhibited significant differences at the 5% significance level; however, Duncan’s test indicated no real differences among treatments. Therefore, yam bean flour can be used as a partial substitute for wheat flour in Chocochips Cookies as an alternative low-gluten product utilizing local ingredients.
The Effect Of Using Different Liquids On The Organoleptic Quality Of Donuts Mailisa, Ratu; Faridah, Anni; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27000

Abstract

Donuts are a processed product made from Cakra wheat flour, produced by frying after the dough has been fermented. The liquids used in the donut-making process, such as mineral water, coconut water, and sugarcane juice, play a crucial role in determining the quality of the donuts.This study aimed to determine the effect of different liquid additions on donut quality, including the parameters of volume, color, aroma, texture, and taste. The liquids used were mineral water (X0), coconut water (X1), and sugarcane juice (X2). The experiment was conducted using a completely randomized design (CRD) with three treatments and three replications. Sensory evaluation was performed by 30 panelists using a hedonic scale, and the data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test when significant differences were found. The results showed that the type of liquid used significantly affected several sensory quality parameters of donuts. The volume parameter had mean values of X0 = 5.37, X1 = 5.56, and X2 = 4.68, with Fcount 3.34 > Ftable 3.16, indicating a significant difference. The color parameter had mean values of X0 = 5.48, X1 = 5.91, and X2 = 5.72, but Fcount 2.87 < Ftable 3.16, indicating no significant difference. For aroma, the mean values were X0 = 3.97, X1 = 4.81, and X2 = 5.86, with Fcount 3.97 > Ftable 3.16, showing a significant difference among treatments. The texture parameter recorded X0 = 5.53, X1 = 6.17, and X2 = 4.58, with Fcount 3.73 > Ftable 3.16, also indicating a significant difference. Meanwhile, the taste parameter had mean values of X0 = 5.30, X1 = 5.27, and X2 = 5.49, with Fcount 2.90 < Ftable 3.16, meaning no significant difference was found. Overall, coconut water (X1) produced the best volume and texture quality, while sugarcane juice (X2) resulted in the most preferred aroma and taste by panelists. The use of two types of natural liquids, namaly old coconut water and sugar cane water in making donuts, greatly affects the quality of the donuts.
Co-Authors Abdul Razak AD, Orin Adawiyah, R. Ade Irferamuna Adriani, Cici Adrina, Yetti AFRENGTY, TRI AYU Afridiani, Widya Afrilla, Sindy Agusti Efi Agustianingsih, Vira Aimuni, Nurul Aji Sutrisno AJI SUTRISNO Al Fattaah, Miftah Alersa1,, Firna Agus Ambiyar, Ambiyar Ananda, Annisa Tria Andini, Nurul Anggraini, Ezi Anggraini, Rinella Ardilla, Tri Arnita, Julia Arnita Arnita, Julia Arnita Aslim, Fauzyah Asmar Yulastri Astra Prima Budiarti Ayu Citra Ananda Bambang Susilo BAMBANG SUSILO Binoj, Joseph Selvi Chadijah Mardhia Fadhilla Cici Andriani Cici Yoma Roza Daimon Syukri Delima, Sisilha Dinda, Viola Karina Dwi, Elfrimo Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Elida Elida Elida Erik Kurniawan, Erik Ernawati . Ezi Anggraini Ezi Anggraini Ezi Angraini Fadhilla, F. Faiza, Urizinta Jarianti fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti Fauzi, Rifdahul Fiannisa, Resti Firdaus Firdaus Fitri, Annisa Eka Fitri, Ilsa Gusnita, Wiwik Gusri, Serina Halipah, Siti Harahap, Nurhasanah Hasdi Aimon Heru Suryanto Holinesi, Rahmi Idris Indrayeni, Wiwik Insan, Ranggi Rahimul Jamhari Jamhari Jefriyanti, Ranti Kasmita Kasmita Kasmita Khairani, Ulva Komarudin Komarudin Kumala Dewi, Fitrika Kurnia, Nina Kurnia, Tessa Laela Jatmiko, Fadhilah Rizki Liswarti Yusuf Lucy Fridayati Lutfia Yasmin Mailisa, Ratu Marlis, Merisa Martines, Silvia Maswati Maswati Maulani, Dira Mega Wahyuni Melly, Melly Melpita, Monica Rivany Mentari, Berhias Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Mustika, AnniSari Mustika, Sari Nabilla Bunga Syakhira Ningsih, Tuti Ayu Nor Aishah, Buang Nora Oktavia, Nora Nur’asila, Nur’asila Nusantara, Fajar Oktavia, Putri Darma Oktaviani, Rima OVIYANTI, LINA Pramita, Resti Pramudia, Heru Prasetyo, Ikhsan Pratama, Muhammad Reihan Pratama, Sandi Fransisco Pratiwi, Novia Utami Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Putri, Mia Anggelina Putri, Rahmi Dwi Putri, Rani Kurnia Putri, Suki Ayu Putri, Zikra Askia Rahimah Rahimah Rahma Fatiha Asri Rahma Izah, Nurul Rahman, Afdalil Rahmi Holinesti Ramadhan Amra, Gilang Ramadhani, Sri Retno Ranggi Rahimul Insan Reno Yelfi Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Rosel, Ruhul Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel Safina, Dinara Safitri, Elsa Nur Sagurung, Mariance Dartiani SANDRA, NOVITA Santi, Titen Darlis Sari Mustika Sari Mustika Sari, Havivah Mayang Sari, Wulan Puspita Sefina, Nadia Sepryadi, Tri Septi, Sisi Dwiana SEPTIKA, LIANDA Shinta Widya Ikrar SIMON BAMBANG WIDJANARKO Siregar, Juliana Siska Indah Putri Siska Komala Sari Siska, Indah Amelia sri puji astuti Suprihartini, Dwiyani Susanti, Sri Nugroho syaedah, Nur Syahkira, Syahkira Syahputri, Nia Febi Syahrastani, Syahrastani Syajida, Jihan Syamwil, Syamwil Tika Nur Ainy Tresia, Nesya Turrahmi, Vadhila Ulhaq, Ulfieda Anwar Valofi, Nagra Aulia Vitaloka, Yola Widya Afridiani Wirnelis Syarief Wirnelis Syarif Wiwik Gusnita Wulandari, Yesi Dwi YANTI, RAHMI Yanuhar, Uun Yasmiin, Mita Nafisah Yasmin, Lutfia Yasril Yunus Yetti, Silvia Yovita Sandra Yuliana Yuliana Yuliana Yuliana Yulianti Putri, Meri Yulianto, Deri Yuni Ahda Yunianti, Badriyah Maulidya Yunica, Febria Zahara SY, Nurul Muna Zahara, Putri Farisa Zaimel, Yossy zinti, zinti gunari Zuhri, Rezmia Zulni, Pelsi Zakia