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All Journal Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Dunia Gizi
Yunda Maymanah Rahmadewi
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Agriculture, Biological Sciences & Forestry Computer Science & IT Health Professions Public Health

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Evaluasi Sensoris Coklat Batang dari Biji Kakao Rakyat dengan Kondisi Fermentasi dan Pengeringan yang Berbeda Yunda Maymanah Rahmadewi; Purnama Darmadji
Jurnal Dunia Gizi Vol 2, No 1 (2019): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v2i1.4404

Abstract

Pendahuluan: Evaluasi sensoris dilakukan pada cokelat batang yang terbuat dari biji kakao yang tidak difermentasi dan difermentasi, yang dikeringkan dengan penjemuran dan pengering mekanis. Penjemuran membantu perkembangan rasa dan proses pencoklatan serta penurunan karakteristik sepat, pahit, dan keasaman dari coklat batang yang dihasilkan. Tujuan: untuk mengetahui pengaruh penjemuran dan pengeringan mekanis terhadap karakteristik sensoris coklat batang dari biji kakao non fermentasi dan fermentasi yang berasal dari petani kakao rakyat daerah Yogyakarta, khususnya Dusun Pagerharjo, Kecamatan Samigaluh, Kabupaten Kulon Progo. Metode: Penelitian ini merupakan penelitian eksperimental dengan Rancangan Acak Lengkap (RAL) yang dilakukan pada tahun 2011 di Laboratorium Rekayasa Pangan Pengolahan dan Laboratorium Uji Sensoris Teknologi Pertanian UGM. Bahan utama yang digunakan dalam penelitian ini adalah biji kakao rakyat segar dan yang telah difermentasi selama 5 hari yang diperoleh dari petani kakao rakyat. Pengeringan biji kakao menggunakan metode penjemuran dan pengering mekanis berupa cabinet dryer. Biji kakao kering selanjutnya diolah menjadi coklat batang. Coklat batang yang dihasilkan dianalisis secara sensoris meliputi evaluasi rasa sepat, pahit, dan asam serta penerimaan keseluruhan. Hasil: Proses fermentasi dan pengeringan dapat menurunkan rasa pahit, rasa sepat, rasa asam dari coklat batang yang dihasilkan. Kesimpulan: Coklat batang yang dibuat dari biji kakao kering fermentasi lebih diterima dan disukai panelis dibandingkan dengan coklat batang dari biji kakao kering non fermentasi. 
Pengaruh Perbandingan Ikan Patin (Pangasius sp.) dan Ayam Terhadap Tingkat Kesukaan Galantin Yunda Maymanah Rahmadewi; Emi Fajar Rizkia; Palupi Melati Pangastuti
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p05

Abstract

The purpose of this study was to determine the level of preference for galantine from a mixture of catfish (Pangasius sp.) and chicken which was assessed from the level of preference for the sensory attributes of color, aroma, texture, taste, and overall preference. This study used a completely randomized design (CRD). Part of the substitution of raw materials for animal protein sources in this study was catfish fillet with 3 levels, namely 604 (100% catfish fillet: 0% chicken fillet), 581 (50% catfish fillet: 50% chicken fillet), and 738. (0% fillet of catfish: 100% chicken fillet) which was then tested for preference for color, aroma, taste, texture, and overall preference. The use of catfish as a substitute for chicken meat in galantin products has a significant difference in the average level of preference for color, aroma, taste, and overall but not significantly different in the average level of preference for texture.
Tingkat Kesukaan Dendeng Sapi Substitusi Nangka Muda dengan Lama Pengeringan yang Berbeda Yunda Maymanah Rahmadewi; Brenda Margaretha Lestari; Nur Nisrina Raihan
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 2 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p05

Abstract

The purpose of this study was to determine the level of preference for beef jerky from a mixture of beef and young jackfruit dried at different times and assessed from the level of preference on sensory attributes of color, aroma, texture, taste and overall preference. This study used a completely randomized design (CRD) with different drying time variables, namely 20, 25 and 30 hours. Data analysis in this study was obtained from the results of the organoleptic assessment of the panelists' preference for beef-jackfruit jerky which differed based on drying time. Data were analyzed using analysis of variance (Analysis of Variant), the organoleptic assessment results which had a significant effect followed by the Fisher's LSD (Least Significant Difference) test at the 95% confidence level (?=0.05). Dried young beef-jackfruit jerky for 20 hours had the highest average preference value on the texture attribute (3.7). The highest average preference values for color (3.65) and aroma (3.8) were found in the dried beef jerky for 25 hours, while the dried beef jerky for 30 hours had the highest average preference value on the attributes of taste and overall preference. The different drying times resulted in significant differences in the average preference level of the texture attributes only.
Co-Authors Brenda Margaretha Lestari Emi Fajar Rizkia Nur Nisrina Raihan Palupi Melati Pangastuti Purnama Darmadji