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All Journal Jurnal Teknologi Industri Pertanian Agrointek Heuristic Agricultural Science
Wahyu Kanti Dwi Cahyani
Vocational Fakulty, University 17 Agustus 1945 Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Industrial & Manufacturing Engineering

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Journal : agricultural science

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Organoleptic Test On Some Flour Substitutions As A Basic Alternative Selection of Functional Cookies Flour For Patients With Type 2 Diabetes Anita Wulandari; Wahyu Kanti Dwi Cahyani
Agricultural Science Vol. 3 No. 1 (2019): September
Publisher : Faculty of Agriculture, Merdeka University Surabaya

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Abstract

Diabetes Mellitus (DM) became the biggest problems common in developed and developing countries including Indonesia. Estimates WHO that in 2025, Indonesia will be ranked 5th in the world. The triggering factors for DM are unhealthy and proper eating patterns. Snack is a habit of Indonesian people, namely snacking on food to accompany all their activities. One snack that is commonly consumed is cookies. Cookies are made from the main ingredient of wheat flour and supporting raw materials. The purpose of this study: 1) Conducting sensory tests to determine the level of consumer preferences on cookies brown rice, corn, soybeans, purple yam, and basil; 2) Obtain formulations on all types of flour that are suitable for making cookies. The research will be carried out at University 17 August 1945 Surabaya Laboratory. The organoleptic test analysis method uses excel analysis. The analysis carried out consisted of sensory analysis and proximate analysis. The results of sensory analysis of cookies favored by consumers starting from taste are in the control treatment, A2, B2 and C1. The color of cookies favored by consumers are control, A4, B1, B2, B3, C1, C2, C4, and D2. Aroma cookies preferred by consumers are control, A2, B1, B2, B3, C1, and C3. The cookies that are preferred by consumers are control, A2 and B1. While cookies that are not preferred by consumers in terms of taste are A4, B4, C3, D1, E1, E2, E3, and E4, the colors are D3, D4, E1, E2, E3, and E4, the aroma is treatment B4, D3 , D4, E1, E2, E3, and E4, and the impression in the mouth is the treatment of B4, C2, C4, D3, D4, E1, E2, E3, and E4.
Processing of Red Velvet Cake Using Natural Dyes of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn) Anita Wulandari; Wahyu Kanti Dwi Cahyani; Pongky Lubas Wahyudi
Agricultural Science Vol. 4 No. 2 (2021): March
Publisher : Faculty of Agriculture, Merdeka University Surabaya

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The red velvet that many people like is a pastry food that is usually found in restaurants and cafes. Red Velvet, which usually uses red food coloring, in this study replaced it with red beet and spinach coloring. Beets, which have high nutrition, are very useful and suitable to be processed into natural dyes in the home industry that are easy to process. One of the products to apply it is Red Velvet cake. Red Velvet cake basically uses a mixture of food coloring. This research tries to replace red food coloring by utilizing beet and red spinach which are very good for the body. This study aims to provide a new alternative to natural dyes in the making of Red Velvet cake. Experimental research was carried out by conducting systematic and planned experiments and tests on Red Velvet cake and collecting primary and secondary data as well. All data were presented descriptively with SPSS. From the mean results, it can be concluded that the Red Velvet Cake using red beet and red spinach dye is acceptable to the public.
Organoleptic Study of Dumbo Catfish Sausage (Clarias Gariepinus) With Carrot ( Daucus Carota,L ) And Mocaf Flour Substitution Raihan Zhafran Fajar Rizq; Wahyu Kanti Dwi Cahyani; Dwi Agustiyah Rosida
Agricultural Science Vol. 7 No. 1 (2023): September
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v7i1.120

Abstract

African catfish is an easy fish cultivated, no requires large capital as well as its growth fast, unfortunately consume catfish in form processed Still limited so that need processed become sausage. Sausages that use material 100 % raw catfish meat produce lacking product well, that is colored white grayish and has a rancid aroma so that not enough liked. For That need added carrot with objective increase quality color, minimizes rancid aroma and improves mark nutrition. Study This aim know level favorite panelist to Dumbo catfish sausage with substitution treatment carrots and Mocaf. Design study use Completely Randomized Design with 1 factor that is substitution Mocaf and carrots with comparison: P1 (Mocaf 5% carrot 35%), P2 (Mocaf 10% carrot 30%), P3 ( Mocaf 15% carrot 25%) and P4 ( Mocaf 20% carrot 20%) from heavy material catfish meat .Every treatment tested in a way organoleptic against 30 panelists covers texture, aroma, taste and color on a scale of 1-5. Collected data analyzed with analysis variance and if there is difference next with the BNT (Significant Difference) test Smallest) at level significance 5%. Research results show treatments P1, P2, and P3 did not different real and real preferred treatment panelist based on the parameters of texture (average score 3.94-4.23), aroma (average score 3.61-3.94), taste (average score 3.76-4.03) and color (average score 3.75-4.09).
Co-Authors Anita Wulandari Anita Wulandari Dian Novitasari Dwi Agustiyah Rosida, Dwi Agustiyah Pongky Lubas Wahyudi Raihan Zhafran Fajar Rizq