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All Journal Pustaka: Jurnal Bahasa dan Pendidikan Populer: Jurnal Penelitian Mahasiswa Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Jurnal Bintang Pendidikan Indonesia Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Pendidikan dan Ilmu Sosial Mutiara: Jurnal Penelitian dan Karya Ilmiah Student Research Journal Alfihris: Jurnal Inspirasi Pendidikan Jurnal Sains Student Research Journal Innovation In Education Intellektika: Jurnal Ilmiah Mahasiswa Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Jurnal Pendidikan dan Sosial Humaniora
Lucia Tri Pangesthi
Unknown Affiliation
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Transportation Other

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Journal : Jurnal Ilmiah Dan Karya Mahasiswa

 1 
Pengaruh Substitusi Maizena dan Penambahan Puree Kelor (Moringa oleifera lam) Terhadap Sifat Sensori Sosis Gurame Fibta Ika Agustin; Sri Handajani; Niken Purwidiani; Lucia Tri Pangesthi
Jurnal Ilmiah Dan Karya Mahasiswa Vol. 3 No. 1 (2025): JURNAL ILMIAH DAN KARYA MAHASISWA (JIKMA)
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jikma.v3i1.2975

Abstract

The sausages available on the market today from beef, chicken, and fish sausages contain little nutritional content. To increase and increase the nutritional content of sausages, you can use an animal protein source with high nutritional content, namely carp. In this study, carp sausage will be created with cornstarch substitution and the addition of moringa puree which has a high nutritional content to improve nutrition in sausages. The purpose of this study is to determine the effect of cornstarch substitution and the addition of moringa puree on the sensory properties of carp sausage. The research method used was in the form of a preference test with 30 panelists. The samples to be studied are 6, namely with 25% and 50% cornstarch substitution and the addition of 5%, 10%, and 15% moringa puree. The data results will be analyzed with two-way anova and Duncan tests. The results of the analysis showed that the best product was with 25% cornstarch substitution and 15% moringa puree.
Pengaruh Substitusi Tepung Kulit Pisang Kepok dan Jenis Lemak terhadap Sifat Organoleptik Sponge Cake Fatimah Az Zahra; Lucia Tri Pangesthi
Jurnal Ilmiah Dan Karya Mahasiswa Vol. 2 No. 5 (2024): Oktober : JURNAL ILMIAH DAN KARYA MAHASISWA (JIKMA)
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jikma.v2i5.2416

Abstract

Sponge cake is one of a cake from continental. The aim of this study is to understand: 1) The influence of substitution kepok banana peel flour toward the organoleptic sponge cake; 2) The influence of type of fat toward the organoleptic sponge cake; 3) The effect of interaction betwixt kapok banana peel flour substitutions and type of fat to the organoleptic sponge cake; 4) The best nutrition of sponge cake, including carbohydrates, protein, fat, water, and vitamin C.The research was an 3 level of substitution kepok banana peel flour 25%, 50%, 75%, and type of fat is margarine and butter. Retrieving data used of organoleptic test utilizing up to 35 panelists, comprising 10 trained panelists and 25 semi-trained ones. A double Anova and Duncan test are employed to analyze the data. Next, the greatest sponge cake in laboratories will be sought after in order to find the best organoleptic test findings.The result of this reseach was : 1) kepok banana peel flour substitions influenced (the colour, texture, flavor, pores, and taste); 2) Type of fat influenced ( the colour, texture, pores, and taste); 3) The interactions of kepok banana peel flour substitutions and type of fat did not influenced; 4) The nutrient of the best sponge cake was 54,56 g carbohydrates, 11,5 g protein, 3,18 fat, 28,85 g water, and 6,05 mg vitamin C.
Co-Authors Afifah Nur’aini Alim Akbar Romadlony Allicia Avilla Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Atika Salsabila A. Atiqo Mufidatul Khoirun Nisa’ Auliya Hidayatur Rizqi Ayu Sekar Nurani Azhalia Sukma Putri Dewi Nur Inayah Dian Kusuma Dewi Dias Kusuma Dewi Fadiyah Qiyamulail Abidah Farhanan Nisa’ Dzatul Aqmar Fatimah Az Zahra Fibta Ika Agustin Icha Mayrani Purwanti Ila Huda P. D Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Julia Rahmatiyasyafitri Habibah Kingkin Via Febrina Lilis Sulandari Luthfiyah Nurlela Mauren Gita Miranti Mutiara Kinanti Ananda NIken Purwidiani Nugrahani Astuti Nugrahani Astuti Okky Ayunda Uliawati Rahayuningsih, Rizqi Utami Randika Lafia Dewi Ridho Fibriansyah Romadhoni Siti Sulandjari Sri . Handayani Sri Handajani Thoriq Afif Ramadhan Widi Aribowo Windy Pujiwanti