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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Journal of Science and Applicative Technology Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Pertanian Andalas Mediagro Jurnal Standardisasi
Dea Tio Mareta
Program Studi Teknologi Pangan, Jurusan Teknologi Produksi Dan Industri, Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Journal : Journal of Science and Applicative Technology

 1 
Hedonic Test Method for Measuring Instant Pindang Seasoning Powder Preferences Dea Tio Mareta
Journal of Science and Applicative Technology Vol 3 No 1 (2019): Journal of Science and Applicative Technology August Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM), Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (967.623 KB) | DOI: 10.35472/jsat.v3i1.195

Abstract

Instant seasoning for cooking are commonly known by people who want something practical. Pindang is a typical food of Lampung and South Sumatra Province, consisting of various spices and herbs. Instant pindang seasoning powder made with foam mat drying method using 3 varations of foam additives. The purpose of this study was to determine the level of taste, aroma, and color of instant pindang seasoning powder made with three variations of foam additives, namely 5% (w/w), 10% (w/w), and 15% (w/w). The hedonic test for instant pindang seasoning powder were carried out on 35 panelists. Panelists were faced with 3 samples with 3 different sample numbers. Panelists were asked to assess how much preference for seasoning products using hedonic scale. The hedonic test results showed that, with the addition of 15% (w/w) foam is preferred in terms of color. As for aroma and taste, there were no significant differences between the three products. Keywords: foam mat drying , hedonic test, instant pindang seasoning powder, pindang
Karakterisasi Fisik, Kimia, dan Sensoris Saus Sambal Mangga Kweni (Mangifera odorata Griff) dengan Variasi Konsentrasi Asam Sitrat dan Durasi Sterilisasi Vita Fitriani; Hesti Ayuningtyas; Dea Tio Mareta; Lasuardi Permana; Amalia Wahyuningtyas
Journal of Science and Applicative Technology Vol 5 No 1 (2021): Journal of Science and Applicative Technology June Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM), Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/jsat.v5i1.404

Abstract

Mangga kweni (Mangifera odorata Griff) merupakan salah satu jenis mangga yang cukup banyak dibudidayakan oleh masyarakat dan banyak dimafaatkan dalam pembuatan sambal, khususnya di daerah Lampung dan Palembang. penelitian ini bertujuan untuk mengembangkan produk saus sambal kweni instan dengan penambahan asam sitrat dan perlakuan sterilisasi. Variasi konsentrasi asam sitrat dalam penelitian ini adalah 0%, 0,1%, 0,3%, dan 0,5%, dengan durasi sterilisasi 20 menit dan 35 menit. Pengujian yang dilakukan terhadap saus sambal kweni berupa analisis sifat fisik, kimia, dan sensoris. Hasil penelitian menunjukkan bahwa variasi pemberian asam sitrat dan lama sterilisasi berpengaruh signifikan (p<0,05) terhadap kadar air, nilai pH, viskositas dan warna. hasil analisis sensoris berdasar uji tingkat kesukaan (hedonik), menunjukkan tidak ada perbedaan yang signifikan antar sampel, namun secara keseluruhan atribut (overall), sampel D yang disterilisasi 35 menit adalah yang paling disukai panelis.
Co-Authors Amalia Wahyuningtyas Anisa Saputri Hesti Ayuningtyas Hesti Ayuningtyas Pangastuti Ilham Marvie Isnaini Rahmadi Lasuardi Permana Samsu Udayana Nurdin Samsu Udayana Nurdin Shofia Nur Awami Syahrizal Nasution Vita Fitriani Vita Fitriani Vita Fitriani Vita Fitriani Zada Agna Talitha