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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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Journal : Journal of Scientech Research and Development

 1 
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.
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