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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Biologi Tropis KABILAH : Journal of Social Community Health Sciences and Pharmacy Journal Journal of Food and Culinary FoodTech: Jurnal Teknologi Pangan Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Jurnal Indonesia Sosial Teknologi Journal of Artificial Intelligence and Digital Business
Lucky Hartanti
Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Consumer Perspective on Food Pairing Low-Sugar Rich in Antioxidant Tea Ponds Supplemented with Apple Vinegar Olivia Feny; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
Jurnal Indonesia Sosial Teknologi Vol. 5 No. 12 (2024): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v5i12.3230

Abstract

The purpose of this study was to compare the physicochemical and sensory results of apple cider vinegar supplementation with various concentrations on low-sugar liang tea and to obtain information on complementary foods in consuming low-sugar liang tea as the best food pairing. This study was designed using a randomized group design. consisting of 5 treatments with 5 repetitions with the addition of apple cider vinegar treatment consisting of 5 levels a0 0 % (control), a1 0,5 %, a2 1 % ,a3 1,5 %, a4 2 % The results of the food pairing analysis were carried out descriptively .0% treatment was declared as the best treatment with physicochemical values pH 5.71 , TPT 7.28 °brix, color L 34.02, color a 2.52, color b 3.88, and color sensory value 4.07 (like ), Aroma 4.20 (like), acidity level 3.83( rather like), and overall acceptance 4.13 (like). In food pairing, the highest percentage chosen by respondents was fried bananas (28.6%) from 49 respondents. Comparison of the physicochemical and sensory characteristics of low-sugar apple cider vinegar supplementation had differences in each parameter, namely pH, TPT, and the color parameter had no significant differences. Whereas the color sensory parameters had no significantly different results, while the sensory parameters of aroma, acidity level, and overall acceptance had significantly different results for each treatment
Pengaruh Tepung Ubi Jalar Ungu dan Tepung Terigu Terhadap Karakteristik Fisikokimia dan Sensoris Pada Klappertaart Jihan Renika Sari; Suko Priyono; Lucky Hartanti
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 1 (2026): Februari - April
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i1.7932

Abstract

Klappertaart merupakan salah satu kue khas Kota Manado Sulawesi Utara. Klappertaart menjadi dessert yang digemari karena memiliki cita rasa manis sekaligus lezat dan bertekstur lembut. Klappertaart muncul dari Manado pada waktu penjajahan Belanda, sehingga tampak jelas pengaruh periode kolonial itu pada bahan utama kue ini, yakni kelapa, susu, rum, dan tepung terigu. Penelitian ini bertujuan mengidentifikasi proporsi optimal campuran dua jenis tepung untuk menghasilkan karakteristik sensoris pada produk klappertaart yang dihasilkan. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri sari satu faktor yaitu tepung terigu dan tepung ubi jalar ungu 100%:0%, 75%:25%, 50%:50%, 25%:75%, dan 0%:100%) dengan 5 kali ulangan. Parameter yang diamati yaitu kadar air, kadar abu,kadar asam lemak bebas, dan uji organoleptik . Hasil pengamatan diproses melalui analisis varians (a=5%) dan dilanjutkan dengan BNJ (a=5%). Perlakuan terbaik diuji menggunakan uji indeks efektivitas. Temuan membuktikan formulasi tepung memengaruhi mineral, FFA, dan cita rasa namun tidak berdampak pada kelembapan serta atribut sensoris lainnya. Berdasar uji indeks efektivitas perlakuan terbaik yang didapatkan yaitu perlakuan 25% tepung terigu : 75% tepung ubi jalar ungu dengan nilai 0,81 dengan hasil kadar air 47,21%, kadar abu 0,39%, asam lemak bebas 1,70% dan uji sensoris tekstur 3,53 rasa 3,70, kesukaan 3,67, aroma 3,77, dan warna 3,57.
Co-Authors . Apriansyah Amriani Amir Andi Denisa Fadliah Nur Ashari, Asri Mulya Bambang Kurniadi Desriani Lestari Desriani Lestari Gusti Eva Tavita Helena, Shifa Ikha Safitri Jihan Renika Sari Mega Sari Juane Sofiana Neva Satyahadewi Olivia Feny Rafdinal Rafdinal Remondus Rendy R. Sihombing Rita Kurnia Apindiati Rita Kurnia Apindiaty Riza Linda Selviana Putri Herawati Suko Priyono Syarif Irwan Nurdiansyah Tahirah Hasan Tri Rahayuni Warsidah Warsidah Warsidah Yohana Sutiknyawati Kusuma Dewi