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All Journal Jurnal Gizi Jurnal Ilmiah Komunikasi dan Seni Desain Grafis
Agustiana Agustiana
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Sifat Organoleptik dan Kadar Serat Pangan Mie Basah dengan Penambahan Tepung Okra Hijau (Abelmuschus esculentum L.) Agustiana Agustiana; Waluyo Waluyo; Fery Lusviana Widiany
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (759.212 KB) | DOI: 10.26714/jg.9.1.2020.131-141

Abstract

The content of dietary fiber in wet noodle is lower than the dietary fiber requirement, so we need to add the local food which is high in dietary fiber content, that is green okra (Abelmuschus esculentum L). This study was to determine the effect of green okra flour mixing in wet noodle on organoleptic characteristics and dietary fiber content. This was an experimental study with complete random design. The independent variable was substitution of greenokra flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber content. There were four variations of wet noodles i.e. 0%, 10%, 15%, 20%. Data were analyzed using Kruskal-wallis, Mann Whitney and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and chewy. The highest level of dietary fiber content was in wet noodle 20% as many as 9,92 grams. In conclusion, there were any significant differences in organoleptic test result based on aroma and taste, but no difference based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The higher percentage of green okra flour makes the higher content of dietary fiber content in wet noodles.Keywords : Wet noodle; Green okra (Abelmuschus esculentum L.) flour; organoleptic characteristic; Dietary fiber content.
TEKNIK SULAM KRUISTIK SEBAGAI DESAIN PERMUKAAN LURIK UNTUK BUSANA WANITA Agustiana Agustiana
Dimensi : Jurnal Ilmiah Komunikasi dan Seni Desain Grafis Vol. 1 No. 02 (2020): Terbitan September 2020
Publisher : University of Nahdlatul Ulama Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5583/jurnaldimensi.v1i02.58

Abstract

Tugas Akhir Karya Seni ini bertujuan untuk mendeskripsikan proses penciptaan dan hasil karya penerapan teknik sulam Kruistik sebagai desain permukaan Lurik untuk busana wanita. Metode yang dipakai dalam perancangan karya Tugas Akhir ini melalui beberapa tahapan, yaitu Metode Perancangan, Konsep Perancangan dan Visualisasi. Tahap metode perancangan melewati tahap Analisis permasalahan. Strategi pemecahan masalah, pengumpulan data, serta eksplorasi tusuk sulam dan menentukan gagasan awal perancangan. Konsep perancangan meliputi landasan pemikiran untuk perancangan desain tugas akhir. Tahap visualisasi merupakan perwujudan karya dimulai dari persiapan alat dan bahan, proses pembentukan karya, hingga pada tahap finishing. Dalam perancangan ini menghasilkan 6 desain alternatif, 3 diantaranya diwujudkan menjadi produk fashion wanita casual. Masing–masing blouse berukuran size M (Lingkar Badan 90cm, Lingkar Pinggang 72 cm)
Co-Authors Candra Candra Fery Lusviana Widiany Fu'ad Hasyim Asyngari Hafni Rahmawati Juhana Suhanda Rabiatul Adawyah Siti Aisyah Waluyo Waluyo