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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 Jurnal Teknologi Pangan dan Industri Perkebunan
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 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
Formulasi Snack Bar Penunda Lapar Dengan Berbagai Rasio Edamame dan Biji Labu Kuning: Karakteristik Sensori dan Kadar Lemak Muhammad Rizki Aimanulhaq; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/7e4s1g81

Abstract

A snack bar is a bar-shaped food product designed to meet nutritional needs and serve as a snack. This study used edamame and pumpkin seeds to enhance its nutritional value. The aim of this study was to examine the sensory characteristics and fat content of hunger-delaying snack bars formulated with different ratios of edamame and pumpkin seeds. Parameters observed included color, texture, taste, aroma, overall preference, and fat content. Five formulations were used: F0 (100%; 0%), F1 (75%; 25%), F2 (50%; 50%), F3 (25%; 75%), and F4 (0%; 100%). The results showed that the formulations significantly affected color and texture, but were not significantly different in terms of taste, aroma, or overall preference. Fat content was also not significantly affected, ranging from 50.88% to 52.38%. The analysis yielded an average value for color attributes of 2.10–2.97 (slightly yellowish-brown), taste 2.73–3.07 (slightly sweet – sweet), aroma 2.27–2.93 (slightly caramel-like), texture 1.77–2.67 (not hard–slightly hard), and overall preference 3.30–3.80 (liked).
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 Mega Sari Juane Sofiana Muhammad Rizki Aimanulhaq 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