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All Journal Jurnal Aplikasi Teknologi Pangan AGROMIX Jurnal Agercolere To Maega: Jurnal Pengabdian Masyarakat Prima Abdika: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat (ABDIRA) Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Science Technology and Management Journal (STMJ)
Novia Anggraeni
Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Diponegoro, Semarang
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Social Sciences Other

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Journal : AGROMIX

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Penerimaan konsumen dan nilai gizi cendol ikan lele (Clarias batrachus) dengan penambahan serbuk kopi Novia Anggraeni; Hatmiyarni Tri Handayani

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (541.596 KB) | DOI: 10.35891/agx.v13i1.2655

Abstract

Cendol is one of the popular drinks in Indonesia which is made from flour with incomplete nutritional content, so it is necessary to modify the formulation of cendol by adding catfish meat and coffee powder to complement the nutritional value of cendol products. The purpose of this study was to determine the effect of adding coffee grounds to consumer acceptance and the nutritional value of catfish cendol products. This study used a completely randomized design (CRD), with 4 additional treatments of coffee powder 0 g, 2 g, 4 g, and 6 g. The results showed that the addition of coffee powder had an effect on the hedonic yield of catfish cendol. The best cendol according to consumer acceptance is based on the results of hedonic code K2 with the addition of 4 g of coffee powder with water content of 65.34%, ash content of 0.48%, fat content of 0.52%, protein content of 11.13%, and carbohydrates 23, 53%.
Co-Authors Angela Putri Hartono Anggara Mahardika Anggara Mahardika Anggara Mahardika Divina Elaine Purwanto Fath Fadhilah W. Geraldus Tegar Mahardika Hatmiyarni Tri Handayani Luqmanul Hakim Martina Widhi Hapsari Nindi Kusumaningtyas Paulus Damar Bayu Murti Putut Har Riyadi Raka Bachtiar Kuspradanarto Rhema Alicia Rizkaprilisa, Windy Windy Rizkiprilisa Windy Rizkiprilisa Yudhomenggolo Sastro Darmanto