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All Journal Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Kesehatan Bina Generasi To Maega: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Kesehatan (JIKA) KOLONI
Nurpatwa Wilda Ningsi
Program Studi Gizi, Universitas Sulawesi Barat, Majene, Indonesia
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Dentistry Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Ilmiah Universitas Batanghari Jambi

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Pengembangan Produk Kasippi Berbasis Pangan Lokal Loka Pere Khas Mandar Sebagai Alternatif Cemilan Penderita Hipertensi Syah, Justiyulfah; Abdullah, Anisa Dwirizky; Ningsi, Nurpatwa Wilda
Jurnal Ilmiah Universitas Batanghari Jambi Vol 25, No 3 (2025): Oktober
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v25i3.5975

Abstract

This study aims to develop a kasippi product based on local food loka pere‘ typical of Mandar as an alternative snack for hypertension sufferers through physical and organoleptic tests. This study was conducted using a one-factor Randomized Block Design method with 5 treatments. Acceptability was measured from the level of preference including color, aroma, taste and texture of hardness and crispness using a hedonic scale. Data analysis was carried out using a diversity test and Duncan’s advanced test. The results of the organoleptic test by the panelists showed that the most preferred Formula was Formula 2, namely with the addition of 30% lokapere flour, with the results of the P2 color assessment that the panelists preferred most was pale brown, the most preferred F2 aroma was slightly banana-scented, the most preferred F2 taste was sweet and quite banana-like, and the most preferred F2 texture was based on crispness and hardness. The study showed that the addition of loka pere flour to kasippi had a significant effect on the organoleptic test including the level of preference and hedonic quality of kasippi.
Co-Authors Andi Sri Rahayu Kasma Anisa Dwirizky Abdullah Arina Devi Andriani Diesna Sari Febriyani, Nadia Hasan, Khoerianty Justyulfah Latif, Aulia Rahmi Mayangsari, Riska Nurul Annisa Supyati Supyati Syah, Justiyulfah Ummu Kalsum Wahdaniyah Wahdaniyah Wahdaniyah Wahdaniyah wahdaniyah