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All Journal Journal of Education and Learning (EduLearn) Panrita Abdi - Jurnal Pengabdian pada Masyarakat Biosaintifika: Journal of Biology & Biology Education Jurnal Pendidikan Tata Boga dan Teknologi Prosiding Seminar Nasional Pascasarjana Proceeding of International Conference on Science, Education, and Technology Food Science and Culinary Education Journal
Siti Fathonah
Department Family Welfare Education, Faculty Of Engineering, Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Humanities Education Engineering Immunology & microbiology Library & Information Science Physics Social Sciences Other

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Effect of Banana Stem Substitution on Sensory Acceptance, Physical, and Nutritional Characteristics of Stingray Fish Flos Syamsiana Indah Cahyani; Siti Fathonah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27281

Abstract

Banana stem is a potential alternative food ingredient due to its fiber content and its limited utilization in processed food products. This study evaluated the effect of banana stem substitution in stingray fish floss on sensory acceptance, color characteristics, protein content, and moisture content. A Completely Randomized Design (CRD) consisting of four treatments was applied, namely F1 (0%), F2 (10%), F3 (15%), and F4 (25%) banana stem substitution. Sensory data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, while nutritional quality data were subjected to ANOVA and Duncan’s multiple range test. Color evaluation was conducted digitally using the Color Identification application based on the RGB color system. The findings revealed that banana stem substitution did not significantly affect color attributes but significantly influenced aroma, texture, taste, and overall acceptability. Increasing the substitution level tended to produce a darker color in the fish floss. Significant differences were also observed in protein and moisture contents. Among all treatments, F4 (25% substitution) showed the highest overall acceptability score (7.7), with protein and moisture contents of 31.4% and 20.12%, respectively.
Differences of Belitung Taro Flour (Xanthosoma sagittifolium) Composite on the Production of Barracuda Fish Siomay Syifani Al Widad; Siti Fathonah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27300

Abstract

Siomay, a traditional snack that generally uses tapioca flour as a binding agent, requires local food-based alternatives for product diversification and nutritional value enhancement. This study analyzed the differences in the use of Belitung taro flour (Xanthosoma sagittifolium) composites on the level of preference (color, aroma, taste, texture, overall), physical parameters (color, texture), and nutritional content (protein, water content) of barracuda fish siomay. This study used a quantitative experimental method with a Completely Randomized Design with four taro flour composite treatments (0%, 25%, 50%, 75%) and two replications, and barracuda fish as the main protein source. Organoleptic assessment involved 40 semi-trained panelists. The hedonic test data obtained were analyzed using the Kruskal-Wallis test and if there were differences, they would be continued with the Mann-Whitney test. The results showed that the use of taro flour in siomay had no significant effect (p>0.05) on color, texture, aroma, taste, and overall assessment. Panelists preferred the siomay containing 25% taro flour, giving it the highest hardness and darkest color among the samples. The color and nutritional content were analyzed using Analysis of Variance (ANOVA), followed by Duncan's test to determine significant differences between the formulas. The protein content ranged from 6.34–7.62% and the moisture content from 55.81–57.28%, meeting the SNI 7756:2013 standard for fish siomay. 
Co-Authors Aisirotul Maisah Angga Pratiwi Edy Cahyono Enni Suwarsi Rahayu Erni Suharini Fedy Setyo Pribad Indah Urwatin Wusqo Khansa Sofriana Laela Rahma Agustin Lia Maretiana Safitri Muhammad Ansori Nadila Anggi Praseti Noer Hayati Lestari Nurul Hanifah Octavianti Paramita Retno Sri Iswari Rina Rachmawati Romiyatun Mijiling A Sabrina Eka Salsabila Sarwi Sarwi Sarwi Sarwi Sarwi Sarwi Sarwi Sigit Saptono Sri Haryani Syamsiana Indah Cahyani Syifani Al Widad Vera Santika Wahyuningsih Winarto Winarto