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All Journal Proceeding SENDI_U Media Bina Ilmiah Garina Abdi Karya: Jurnal Pengabdian Kepada Masyarakat
Ndaru Prasastono
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Journal : Garina

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Tingkat Penerimaan Panelis dan Kandungan Gizi Waffle dengan Penambahan Pasta Tomat Agnes Bili; Ira Handayani; Ndaru Prasastono
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.163

Abstract

Tomatoes are one of the alternatives used to make tomato paste, which can be added to waffle preparation to enhance their flavor. Innovation is needed to create new products and increase the utilization of local food ingredients with economic value. The objectives of the research are: 1) To determine the public acceptance of waffles with added tomato paste, 2) To identify the best recipe for waffles with added tomato paste, and 3) To analyze the carbohydrate and fat content in waffles with added tomato paste. The experimental method involved formulating waffle recipes with varying percentages of tomato paste addition: 15%, 30%, and 45%. A total of 35 panelists participated in this study. The research results were analyzed using descriptive analysis. The findings showed that waffles with 45% tomato paste addition were the most preferred and accepted by the panelists. The most accepted waffle composition included: 130 g of wheat flour, 58 g of tomato paste, 50 g of eggs, 40 g of sugar, 190 ml of UHT milk, 3 g of baking powder, and 60 g of margarine. The nutritional value per 100 g of the best tomato paste waffle is 43.01% carbohydrates and 5.889% fat.
Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah Ira Handayani; Siva Ma’rifatul Fadhilah; Ndaru Prasastono
Garina Vol. 16 No. 1 (2024): Juni : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i1.108

Abstract

The purpose of this research are 1) knowing the acceptability of putu ayu with coconut water and red dragon fruit peel flour which is most preferred by the panelists, 2) knowing the best recipe formula 3) knowing the protein content of putu ayu with coconut water and dragon fruit peel flour as ingredients. red is the panelists' favorite. This research method uses literature, documents, experiments, sensory evaluation and chemical tests. The results showed that putu ayu with coconut water and red dragon fruit peel flour Formula A was most liked and accepted by the panelists. The best putu ayu recipe formula uses coconut water and red dragon fruit skin flour. Formula A is 237.5 g wheat flour, 12.5 g red dragon fruit skin flour, 200 ml old coconut water, 3 eggs, 200 g granulated sugar, 1 tsp SP, and 1 grated coconut. Based on the results of chemical tests for the protein content of putu ayu using coconut water and red dragon fruit peel flour, formula A per 100 g is 6.117% protein.
Karakteristik Italian Meringue Butter Cream Menggunakan Proporsi Pemanis yang Berbeda Handayani, Ira; Ndaru Prasastono; Karinta Ulayya Bulan Az Zahra
Garina Vol. 17 No. 1 (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.v17i1.262

Abstract

The objective of this study was to assess the sensory acceptability of Italian Meringue Butter Cream in terms of texture, aroma, color, and taste, using varying proportions of sweeteners. The research was carried out in the Culinary Arts Laboratory of the Ibu Kartini Academy of Social Welfare. An experimental approach was employed, utilizing a Completely Randomized Design (CRD). The study involved three treatments with different ratios of granulated sugar to stevia: F1 (220 g : 20 g), F2 (150 g : 25 g), and F3 (80 g : 30 g). A total of 35 untrained panelists participated in the hedonic sensory evaluation. The resulting data were analyzed using the non-parametric Kruskal-Wallis test, followed by the Mann-Whitney U test at a 95% confidence level (α = 0.05). The findings revealed that the variation in sweetener proportions significantly influenced the panelists’ preferences regarding aroma, texture, color, and taste. Among all formulations, the F1 treatment received the highest level of overall acceptance.
Pembuatan Kue Talam Umbi Talas (Colocasia Esculenta) dengan Penambahan Kulit Buah Naga Adilla Shafa Az Zahra; Ira Handayani; Ndaru Prasastono
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.v17i2.325

Abstract

The present study was conducted to assess consumer acceptability of taro-based kue talam supplemented with dragon fruit peel and to describe the ingredient composition and nutritional content of the preferred formulation. An experimental design comprising three formulations was employed. The resulting products were subjected to an organoleptic evaluation by untrained panelists, covering the attributes of color, aroma, taste, texture, and overall acceptability. The findings indicated that Formula A received the highest preference scores. The bottom layer of Formula A consisted of 650 g taro, 130 g dragon fruit peel, 250 ml coconut milk, 110 g tapioca flour, 230 g rice flour, 250 g granulated sugar, ½ tsp salt, and 1 tsp vanilla. The top layer comprised 350 ml coconut milk, 25 g granulated sugar, 30 g tapioca flour, 60 g rice flour, and ½ tsp salt. Nutritional analysis per 100 g of product revealed carbohydrate and protein contents of 48.45% and 2.515%, respectively. The study concludes that taro-based kue talam enriched with dragon fruit peel has promising acceptability and may be considered a potential innovation in local tuber-based food products. Further research is recommended to include cost analysis for pricing determination.
Co-Authors Adilla Shafa Az Zahra Agnes Bili Agustus Sani Nugroho & Ema Rahmawati Heryaman, Agustus Sani Nugroho & Azis Nur Rosyid bayu, artin Damayanti, Elok Esteria Priyanti Handayani, Ira Ira Handayani Karinta Ulayya Bulan Az Zahra Siva Ma’rifatul Fadhilah Sri Yulianto Fajar Pradapa Tri Rettagung Diana U Yuyun Triastuti Wahyu Mafatikhul Aulia