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All Journal Jurnal Ilmu Ternak Veteriner SINTECH (Science and Information Technology) Journal HARENA: Jurnal Gizi
Huda Oktafa
Politeknik Negeri Jember
Biochemistry, Genetics & Molecular Biology Computer Science & IT Health Professions Public Health Veterinary

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PERANCANGAN PENGUJIAN PREFERENCE TEST, UJI HEDONIK DAN MUTU HEDONIK MENGGUNAKAN ALGORITMA RADIAL BASIS FUNCTION NETWORK M. Rizal Permadi; Huda Oktafa; Khafidurrohman Agustianto
SINTECH (Science and Information Technology) Journal Vol. 2 No. 2 (2019): SINTECH Journal Edition October 2019
Publisher : LPPM STMIK STIKOM Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31598/sintechjournal.v2i2.282

Abstract

Wheat Bread producers are required to produce quality products and are liked by consumers. Increasing the quality of bread will certainly have an impact on sales to be generated. One of the efforts in improving the quality is by doing Hedonic test and Hedonic Quality test. This study aims to develop a system capable of providing an assessment of new products to be released on the market. Hedonic quality is used as a variable for assessing bread products with 4 variables, which include flavor, taste, appearance, and texture. While the hedonic test using six classes is very very like, very like, like, rather like, and do not like, then this result will be used as a class of Knowledge Based (KB). This research uses Radial Basis Function Network (RBFN) algorithm, yielding 98,8% accuracy with 10 fold testing technique. The final goal of the development of this system will create a system capable of providing an assessment of a wheat bread product.
Quality of Physical and Sensory of Super-native Chicken Breast Marinated with Herbs and Spices with Different Levels of Marination Concentration Huda Oktafa; Agus Hadi Prayitno; Hatmiyarni Tri Handayani
Jurnal Ilmu Ternak dan Veteriner Vol 28, No 1 (2023): March 2023
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v28i1.3092

Abstract

Super-native chickens result from crosses between male native chickens and laying hens.  The diversification of processed products from super-native chicken can be developed into ready-to-cook products by marinating them with local herbs and spices.  This research was conducted on the effect of marination concentrations of different local herbs and spices on the hedonic quality of super-native chicken breast.  The research material consisted of super-native chicken breast, chili powder, sugar, salt, pepper, garlic, cinnamon, palm oil, lime juice, monosodium glutamate, and ginger.  The treatment levels of marination concentration were 10, 20, and 30% of the weight of the meat.  Physical quality parameters tested were color, pH value, moisture, cooking loss, water-holding capacity, yield, and hardness.  Each treatment consisted of 3 replications.  In addition, sensory quality was tested by a hedonic quality test by 40 untrained panelists.  The hedonic quality parameters tested were color, flavor, taste, texture, tenderness, and juiciness.  The data from the physical quality test were analyzed by analysis of variance.  The hedonic quality test results were analyzed by non-parametric analysis through the Kruskal-Wallis hedonic test.  If there was a significant difference (P0.05), the test was continued with Duncan's New Multiple Range Test.  The results showed that the concentration level of different local herbs and spices marination could affect the physical quality (redness, pH value, and moisture) and sensory (color and texture) of super-native chicken breast.  The marination concentration of local herbs and spices at 20% level was the best treatment based on hedonic quality with a smooth meat texture and a score of 3.98.
Kajian Pembuatan Cake Subtitusi Tepung Ampas Tahu Sebagai Alternatif Makanan Selingan Tinggi Serat Apriliana Fajariyanti; Huda Oktafa
HARENA : Jurnal Gizi Vol 3 No 1 (2022): HARENA: Jurnal Gizi (Desember 2022)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v3i1.3081

Abstract

Penyakit degeneratif merupakan penyakit tidak menular yang berlangsung kronis seperti penyakit jantung, hipertensi, diabetes, obesitas dan lainnya. Menurut data Riskesdas 2018 prevalensi penyakit degeneratif meningkat di tahun 2018. Salah satu faktor risiko penyebab penyakit degeneratif yaitu rendahnya konsumsi makanan yang mengandung serat. Di Indonesia konsumsi serat masih tergolong sangat rendah ditandai dengan prevalensi nasional kurang konsumsi sayur dan buah pada penduduk umur ≥ 5 tahun sebesar 95,5% (Kemenkes RI, 2018). Penelitian ini bertujuan mengkaji pembuatan cake dengan subtitusi tepung ampas tahu sebagai alternatif makanan selingan tinggi serat. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL), menggunakan 5 perlakuan yaitu P1=10%:90%, P2=20%:80%, P3=30%:70%, P4=40%:60% dan P5=50%:50%. Berdasarkan hasil penelitian kadar serat pangan tertinggi terdapat pada perlakuan P5 yaitu 7,36% sedangkan daya kembang tertinggi terdapat pada perlakuan P1 yaitu 56,75%. Perlakuan terbaik pada penelitian ini adalah perlakuan P2. Hasil uji hedonik perlakuan terbaik pada cake dengan persentase terbesar yaitu rasa 60% suka, warna 44% netral, aroma 52% netral, tekstru 48% netral dan kerapatan pori 54% suka. Hasil uji kimia cake dengan perlakuan terbaik memiliki kadar protein 8,56%, lemak 16,2%, karbohidrat 36,85%, dan serat pangan 3,11%. Berdasarkan peraturan BPOM, kandungan serat pangan pada perlakuan terbaik tidak dapat dikategorikan sebagai produk tinggi serat, melainkan produk sumber serat. Kata kunci: Penyakit Degeneratif, Serat Pangan, Cake
Co-Authors Agus Hadi Prayitno Apriliana Fajariyanti Hatmiyarni Tri Handayani Khafidurrohman Agustianto M. Rizal Permadi