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Sari Mustika
Universitas Negeri Padang
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Sensory test Quality of White Tofu Nuggets and Sumedang Tofu Nuggets Hilza Mussi Faradilla; Cici andriani; Rahmi Holinesti; Sari Mustika; Riski Gusri Utami; Yolanda Intan Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26954

Abstract

The high public demand for healthy and economical fast food encourages innovation in plant-based food products, one of which is tofu nuggets. White tofu and Sumedang tofu as potential raw materials have different physical and chemical characteristics. However, research analyzing their impact on nugget quality is still limited. This study aims to analyze the differences in the quality of nuggets produced from the use of white tofu and Sumedang tofu. This study used a pure experimental method (true experimental) with a completely randomized design (CRD). The treatment consisted of two variables, namely white tofu nuggets (X1) and Sumedang tofu nuggets (X2). Primary data were collected through organoleptic tests conducted by 15 semi-trained panelists to assess the quality of the aspects of shape, color, aroma, texture, and taste. Data analysis was performed using the Independent Sample t-Test. The results showed a significant difference in quality (p<0.05) between the two treatments in terms of volume, inner color, and texture. Nuggets made from Sumedang tofu exhibited superior qualities in terms of denser volume, a more yellowish-white interior, and a softer, chewier texture. Conversely, no significant differences were found in shape, outer skin color, aroma, or flavor. In conclusion, the type of tofu used as the base ingredient significantly influences the volume, inner color, and texture of tofu nuggets. The use of Sumedang tofu resulted in nuggets with several better sensory characteristics than white tofu.
Quality Analysis Of Cow Milk Kefir With Addition Of Purple Sweet Potato Puree Miftah Al Fattaah; Anni Faridah; Yuliana Yuliana; Sari Mustika
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26948

Abstract

Kefir is a fermented milk product characterized by a tangy, slightly alcoholic, and carbonated profile, produced through the symbiotic activity of lactic acid bacteria and yeasts. It naturally contains probiotics that exert beneficial effects on health. The anthocyanins present in purple sweet potato (Ipomoea batatas L.) exhibit prebiotic potential. This study aimed to evaluate the organoleptic quality of kefir supplemented with purple sweet-potato purée. A single-factor completely randomized design was employed, comprising four treatments (0 %, 15 %, 20 %, and 25 %) with three replications. Thirty trained panelists from the Family Welfare Education Study Program, Universitas Negeri Padang, assessed color, aroma, texture, flavor, and overall acceptance. Data were analyzed by one-way ANOVA followed by Duncan’s multiple-range test (α = 0.05). Results revealed that purée concentration significantly (p < 0.05) influenced purple color intensity, whereas aroma, texture, and flavor remained unaffected. The 25 % (X3) treatment yielded the best overall sensory profile. Consequently, supplementation of cow’s-milk kefir with 25 % purple sweet-potato purée can be recommended to produce an attractively colored, probiotic beverage with high consumer acceptability.
Effect Of Pumpkin On The Sensory Quality Of Rice Noodles Berliana Putri Nopalyu; Faridah Anni; Rahmi Holinesti; Sari Mustika
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26949

Abstract

Pumpkin (Cucurbita moschata) is a locally abundant commodity, yet its utilization remains limited to traditional dishes. Its high content of β-carotene, dietary fiber, and vitamins A and C makes pumpkin a potential functional food ingredient. To increase its added value and consumption, pumpkin was processed into puree and used to replace water in making rice flour noodles. Noodles were selected because of their popularity across Indonesia, while rice flour is naturally gluten-free and therefore safe for people with celiac disease. This study employed a true experimental design using a Completely Randomized Design (CRD) consisting of four treatments (0 mL, 160 mL, 180 mL and 200 mL pumpkin purée) with three replications. Sensory evaluation was conducted by 30 untrained panelists who were students of the Family Welfare Education Study Program, Universitas Negeri Padang. Data were analyzed using ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test if F<sub> > F<sub>. Results showed that the addition of pumpkin purée had a significant effect on noodle colour (bright yellow) and aroma (distinct pumpkin odour), but no significant effect on texture (chewiness) or taste (savouriness). The overall best treatment, based on the highest total hedonic acceptance score, was the noodle prepared with 200 mL (X₃) of pumpkin purée.
Co-Authors Alfatah Haries Anni Faridah Anni Faridah Berliana Putri Nopalyu Cici Andriani Eka Fauzihardani Ezi Anggraini Fahmil Haris Faridah Anni Hilza Mussi Faradilla Kasmita Kasmita Lucy Fridayati Miftah Al Fattaah Netrawati, Netrawati Putri Yulianda Walmi Rahmi Holinesti Ranggi Rahimul Insan Ranti Komala Dewi Riesa, Rafidola Mareta Rino Rino Riski Gusri Utami Robby Prayuda SEDARNAWATI YASNI Suliantari Suliantari Yeni Karneli Yolanda Intan Sari Yulhendri Yulhendri Yuliana Yuliana Zengga Zengga