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All Journal Jurnal Sains Boga Journal of Scientech Research and Development Journal of Community Service
Anni Faridah
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Humanities Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Public Health Social Sciences Other

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PENGARUH KADAR GULA TERHADAP MANISAN KERING NANAS (ANANAS COMOSUS L) Sari Mustika; Vero, Veronica Amelia Putri Defi; Anni Faridah; Rahmi Holinesti
Journal of Scientech Research and Development Vol 6 No 1 (2024): JSRD, June 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v6i1.484

Abstract

Sektor pertanian memainkan peran krusial dalam meningkatkan pendapatan dan menyerap tenaga kerja, baik bagi petani maupun pedagang industri, sebagai penggerak utama ekonomi pertanian. Hortikultura, khususnya subsektor buah-buahan, memiliki nilai ekonomis tinggi dan berpotensi sebagai sumber pendapatan. Di Indonesia, nanas (Ananas comosus) merupakan komoditas unggulan dalam subsektor hortikultura, berkontribusi signifikan terhadap pertumbuhan ekonomi negara. Namun, produktivitas nanas masih dipengaruhi oleh berbagai faktor, termasuk pengendalian masa panen dan teknik budidaya. Penelitian ini menggunakan metode eksperimen murni, Variabel yang diteliti meliputi pengaruh konsentrasi larutan gula (50%, 60%, dan 70%) terhadap kualitas organoleptik manisan kering nanas, yang mencakup aspek warna, bentuk, aroma, tekstur, dan rasa. Data primer diperoleh melalui uji organoleptik oleh panelis, sementara data sekunder dikumpulkan dari literatur yang relevan. asil penelitian menunjukkan bahwa kualitas manisan kering nanas dipengaruhi oleh konsentrasi larutan gula. Perlakuan dengan konsentrasi gula 70% menghasilkan nilai organoleptik tertinggi dalam aspek warna, bentuk, dan aroma.
THE ANALYSIS OF QUALITY OF TILAPIA (Oreochromis niloticus) POWDER BROTH WITH GINGER (Zingiber officinale) ADDITION Nurul Afdillah Yusyaf; Anni Faridah; Asmar Yulastri; Sari Mustika
Journal of Scientech Research and Development Vol 6 No 2 (2024): JSRD, December 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v6i2.565

Abstract

Tilapia can be used as a flavoring substitute for MSG, but tilapia is included in the category of perisable food (perishable) and smells fishy. So it is necessary to add ginger as a natural preservative because ginger is antimicrobial and reduces the fishy smell in tilapia. The purpose of this research is to analyze the quality of tilapia powder broth with the addition of ginger. This research uses the Pure Experiment Method (True experiment). The treatment studied includes the effect of adding ginger (0%(X0), 2,5% (X1), 5% (X2), 7,5% (X3), and 10%(X4)) on the sensory quality of tilapia powder broth which includes aspects of shape, color, texture, aroma, and taste. Primary data is statistically analyzed using variance analysis (ANAVA) and continued with Duncan Test if Fhitung ≥ Ftable. While secondary data is obtained from relevant literature. The results of the study stated that there is no significant influence on the quality of shape, color, texture, and taste (Fhitung ≤ Ftable) but has a significant effect on the quality of aroma (Fhitung ≥ Ftable). The best value of the aroma quality of tilapia powder broth in X3 and X4 treatment with an average value of 4,53% and 4.85% with less fishy aroma quality.
INOVASI PRODUK PISANG MENJADI BERBAGAI JENIS PRODUK DI NAGARI PANTI SELATAN KECAMATAN PANTI KABUPATEN PASAMAN Anni Faridah; Sari Mustika; Rahadian Zainul; Ezi Anggraini; Durain Parmanoan
Journal of Community Service Vol 6 No 2 (2024): JCS, December 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jcs.v6i2.261

Abstract

Kecamatan Panti, Nagari Panti Selatan, memiliki produksi pisang terbesar di Kabupaten Pasaman. Jumlah produksi pisang di daerah ini pada saat panen raya cukup besar, sehingga terjadi kelebihan produksi. Produksi pisang lebih besar daripada permintaan. Kondisi ini menyebabkan produksi pisang berlebihan karena masyarakat hanya menganggap pisang sebagai pisang untuk dijual dan tidak dikonsumsi secara signifikan. Selain itu, harga pisang sangat berubah-ubah dan cenderung rendah. Kegiatan pengabdian ini mempunyai tujuan untuk meningkatkan pengetahuan dan keterampilan pedagang kecil di nagari Panti Selatan, Kecamatan Panti, Kabupaten Pasaman sebagai mitra dengan memanfaatkan potensi daerah yang ada tetapi belum termanfaatkan secara optimal yaitu pisang menjadi produk yang bervariasi, seperti dodol pisang, nugget pisang, keripik pisang, dan stik pisang.
Potensi Daun Surian (Toona sureni) sebagai Bahan Tambahan Pangan dalam Pengembangan Kerupuk Mutmainnah; Anni Faridah; Yuliana; Sari mustika
Jurnal Sains Boga Vol 8 No 1 (2025): Jurnal Sains Boga, Vol 8 No 1 (2025)
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.1.02

Abstract

Crackers are a popular snack enjoyed by various groups due to their crispy texture and savory flavor. However, crackers are low in nutritional value. Surian leaves (Toona sureni) are a regional plant rich in bioactive compounds, including flavonoids, polyphenols, alkaloids, and terpenoids, which provide health benefits. This study aimed to evaluate the impact of adding surian leaves at concentrations of 0%, 7%, 13%, and 18% on the quality of crackers, particularly in terms of color, aroma, texture, and taste. The research employed an experimental approach using a completely randomized design (CRD) consisting of four treatments and three replications. The study was conducted from September 2024 to May 2025 at the Culinary Workshop, Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Universitas Negeri Padang, involving 30 panelists. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) when the calculated F-value exceeded the critical F-value. Findings revealed that the addition of surian leaves significantly affected the color and aroma quality of the crackers, which were further evaluated using the Duncan test. However, the addition did not affect the texture and taste quality.. The optimal treatment was identified at 13% surian leaf addition (X₂), yielding sensory scores of 4.83 (X₂) for cream-colored appearance with green spots, 5.90 (X₂) for distinctive surian leaf aroma, 5.76 (X₂) for crispy texture, and 6.08 (X₂) for savory taste. The hedonic test results showed the highest scores for color at 5.32 (X₂) (liked), texture at 5.45 (X₂) (liked), aroma at 5.20 (X₂) (liked), and taste at 5.78 (X₂) (strongly liked). Crackers with 13% surian leaves demonstrated the optimal treatment, producing the highest quality and level of preference.
Co-Authors Ahadul Putra Asmar Yulastri Durain Parmanoan Ezi Anggraini Fitri Yasih Mutmainnah Nurul Afdillah Yusyaf Rahadian Zainul Rahmi Holinesti Riski Gusri Utami Sari Mustika Vero, Veronica Amelia Putri Defi Vici Syahril Chairani Yuliana Yuliana