Article Per Year (5 Year)
p-Index From 2021 - 2026
2.863
P-Index
This Author published in this journals
All Journal Proceeding SENDI_U KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Pariwisata Terapan jurnal ilmiah hospitality Jurnal Peduli Masyarakat Kepariwisataan: Jurnal Ilmiah JURNAL HOSPITALITI DAN PARIWISATA KLIK: Kajian Ilmiah Informatika dan Komputer Jurnal Manajemen Bisnis Kewirausahaan Sewagati: Jurnal Pengabdian Masyarakat Indonesia Media Bina Ilmiah Journal of Gastro Tourism (JOGASTO) Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia Garina Jurnal Kemitraan Masyarakat JUKEMAS : Jurnal Pengabdian Kepada Masyarakat
Azis Nur Rosyid
Fakultas Vokasi, Universitas Stikubank Semarang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Public Health Social Sciences Other

Published : 21 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 21 Documents
Search

 1   2   3 
Dari Tradisional Menuju Fungsional: Analisis Sensori Putu Ayu Original vs. Putu Ayu Substitusi Tepung Daun Kale Aulia, Wahyu Mafatikhul; Rahma Hafida; Azis Nur Rosyid
Garina Vol. 17 No. 2 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i2.330

Abstract

The purpose of this study is to analyse the comparison of sensory characteristics between original putu ayu cake and a variant with a 25% substitution of kale leaf flour. The substitution of kale leaf flour is expected to serve as a natural alternative for coloring while also improving the cake's nutritional value. This research utilized a quantitative experimental approach, involving organoleptic testing with 62 panelists from the Brangsong Baru Housing. The panelists evaluated four sensory aspects: aroma, color, taste, and texture. The results from the organoleptic tests showed that substituting kale leaf flour positively influenced the aroma of the putu ayu cake without compromising its texture. However, the color and taste still require improvements to enhance the overall consumer acceptance of the cake. These findings highlight the potential of kale leaf flour as a functional ingredient in traditional cakes, offering a healthier alternative while maintaining the sensory qualities that consumers expect.
Co-Authors Aletta Dewi Maria Alleta Dwi Maria Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Artin Bayu Mukti Damayanti, Elok Dwi Budi Santoso Dyan Triana Putra Eddi Indro Asmoro Eka Yuliyanti Hardiyanti, Widhian Hasan Abdul Rozak Kartika Andi Ndaru Prasastono Ndaru Prasastono Ndaru Prasastono Nugroho, Prihasantyo Suryo Pertiwi, Ani Prasastono, Ndaru Rahma Hafida Ristianawati, Yuyun Sri Yulianto Fajar Pradapa Sri Yulianto Fajar Pradapa Taswan, Taswan Turmudhi, Anis Wahyu Mafatikhul Aulia Yunus Anis, Yunus Zati Rizka Fadhila, 13.05.52.0227