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All Journal Jurnal Gizi dan Pangan JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Biospecies Jurnal Sains dan Teknologi Pangan JMM (Jurnal Masyarakat Mandiri) Jurnal Ilmiah Mandala Education (JIME) JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Syntax Idea jurnal syntax admiration Jurnal Ilmiah Wahana Pendidikan Jurnal Pendidikan dan Pembelajaran Indonesia (JPPI) Devotion: Journal of Research and Community Service Jurnal Sains Boga COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Pendidikan Teknik dan Vokasional Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Journal of Comprehensive Science JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Cerdika: Jurnal Ilmiah Indonesia Student Research Journal Advances In Social Humanities Research
Rusilanti Rusilanti
Universitas Negeri Jakarta
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Journal : Syntax Idea

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PENGARUH SUBSTITUSI TEPUNG BIT PADA PEMBUATAN BROWNIES KUKUS TERHADAP DAYA TERIMA KONSUMEN Safira Salsabila; Nur Riska; Rusilanti Rusilanti
Syntax Idea 1207-1222
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v4i8.1971

Abstract

Beet flour is used in the manufacture of steamed brownies to be an alternative as a natural dye, to increase the variety of beet flour products, to reduce the use of wheat flour, and to use beet flour as a functional local food. This study aims to study and analyze the effect of beet flour substitution in the manufacture of steamed brownies on the physical quality and consumer acceptance. This research was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Study Program, State University of Jakarta. The time of the research starts from July 2021 to June 2022. The method used in this study is an experimental method. The research sample used was steamed brownies with beet flour substitution as much as 35%, 45% and 55%, then tested on 30 untrained panelists who assessed all aspects. Based on the results of statistical hypothesis testing using the Friedman test, it shows that in all aspects there is no effect of substitution of beet flour as much as 35%, 45% and 55% in steamed brownies on consumer acceptance in terms of color, aroma, sweet taste, beet taste, texture, moistness, and pores. The conclusion of this study is to recommend steamed brownies with 55% beet flour substitution to be developed because it is liked by consumers and optimizes the use of beet flour as a functional local food.
Pengaruh Substitusi Tepung Bit pada Pembuatan Brownies Kukus Terhadap Daya Terima Konsumen Safira Salsabila; Nur Riska; Rusilanti Rusilanti
Syntax Idea Vol 4 No 8 (2022): Syntax Idea
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v4i8.1925

Abstract

Tepung bit digunakan dalam pembuatan brownies kukus untuk menjadi alternatif sebagai pewarna alami, menambah variasi produk tepung bit, mengurangi penggunaan tepung terigu, dan pemanfaatan tepung bit sebagai pangan lokal yang bersifat fungsional. Penelitian ini bertujuan untuk mempelajari dan menganalisis pengaruh substitusi tepung bit pada pembuatan brownies kukus terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Juli 2021 hingga Juni 2022. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Sampel penelitian yang digunakan adalah brownies kukus substitusi tepung bit sebanyak 35%, 45% dan 55%, kemudian diuji kepada 30 panelis tidak terlatih yang menilai keseluruhan aspek. Berdasarkan hasil uji hipotesis statistik dengan menggunakan uji Friedman menunjukkan bahwa dalam keseluruhan aspek tidak terdapat pengaruh substitusi tepung bit sebanyak 35%, 45% dan 55% pada brownies kukus terhadap daya terima konsumen ditinjau dari aspek warna, aroma, rasa manis, rasa bit, tekstur, moistness, dan pori-pori. Kesimpulan dari penelitian ini adalah merekomendasikan brownies kukus subtitusi tepung bit 55% untuk dikembangkan karena disukai oleh konsumen dan mengoptimalkan pemanfaatan tepung bit sebagai pangan lokal bersifat fungsional.
Co-Authors aAzzahra, Dinda Aditia, Hana Rizkia Agung Gumelar Akmala, Nazia Alsuhendra Alsuhendra Anggraini, Suni Putri Annis Kandriasari Annis Kandriasari Ari Fadiati Artanti, Gupri Devi Aulia Aufan Abdurrahman Azizah, Amanda Nurul bengi, aftah simah Clara Meliyanti Kusharto Cucu Cahyana Dahlia, Mutiara Dalia Sukmawati Devi Artanti, Guspri Dewi, Adinda Mutiara Dhian Priyan Raga Ekawati S. Wahyuni Farihah, Nuraina Fauzan, Azmi Fika Yulianti Fasha Fiki Adi Saputra Guspri Devi Artanti Hafizah, Nurul Hamiyati, Hamiyati Hendrawan, Rina Febriana Heradianti, Nova Irwan Irwan Jasmine, Andalusia Aisyah Kamaliah, Fitri Kandriasari, Annis Khasanah, Imawaty Nur Kurniawati, Syavira Liyana, Nina Magdalena, Kristina Magvira Zawiyah, Aurelia Mariani Mariani Mariani Medita, Havana Zahra Muhammad Yusron Maulana El-Yunusi Muhariati, Metty Mutiara Dahlia Mutiara Fajri Naomi Risdame Gultom Nur Riska Nur Riska Nur Riska Nurannastasya, Cantika Nurlaila Abdullah Mashabi, Nurlaila Abdullah Nurlaila Nurlaila Prabawati, Melly Puteri, Dhea Yuwono Putri, Aliana Rahminia, Anggi Raihanah, Rana Rifda Khalilah Rachman Rina Febriana Rina Febriana Risdame Gultom, Naomi Rizawati, Rizawati Rubi Isfahani, Wita Sachriani Sachriani Sachriani, Sachriani Safira Azzahra Safira Salsabila Safira Salsabila Salihanisa, Karima Salsa Belladinna Putri Utami salsabila, safira Salsabila, Uli Salwina Maharani Suryanto Sari, Putri Salsabila Indra Sulistyowati Sulistyowati, Sulistyowati,, Sulistyowati Sutanto, Leovando Ulya, Aisyah Qonita Uswatun Hasanah Utami, Reiza Suzan Utami, Salsa Belladinna Putri Yeni Yulianti Yeni Yulianti Yulianti, Yeni Zahra Hasiba Mukti Zakiah, Azzahra