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Perilaku Konsumsi Makanan Cepat Saji Mahasiswa IKK Tata Boga UNP Melpita, Monica Rivany; Faridah, Anni; Yuliana; Holinesti, Rahmi
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.008.1.03

Abstract

Fast food consumption among students is quite high, although they have knowledge about choosing good food, not all students apply it in their food consumption. This study aims to describe the level of knowledge, attitudes and actions of IKK Culinary Arts students at Padang State University in consuming fast food. This type of research is quantitative descriptive research. The population of this study were active students of IKK Culinary Arts UNP class of 2019-2023 who had taken nutrition courses totaling 481 people. The sampling technique used the Proportionate Stratified Random Sampling technique totaling 218 people. The data collection technique was carried out by distributing questionnaires (questionnaires) via google form which had been tested for validity and reliability. Furthermore, the data was analyzed through descriptive analysis with the assessment categorization method based on the frequency of the assessment percentage and the analysis requirements test using SPSS version 25.00. The results showed that the level of student knowledge about fast food was in the good category with a percentage of 59%, the attitude towards consuming fast food was in the moderate category with a percentage of 44%, and the actions of students in consuming fast food were in the moderate category with a percentage of 40%. From these results it can be interpreted that fast food consumption in IKK Tata Boga UNP students is still within safe limits.
PENGARUH KONSENTRASI LARUTAN KAPUR SIRIH TERHADAP KUALITAS SENSORI KERIPIK BENGKUANG (PACHYRHIZUS EROSUS) Lestari, Ninda Tiara; Mustika, Sari; Fridayati, Lucy; Holinesti, Rahmi
Jambura Journal of Food Technology Vol 7, No 02 (2025): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i02.33532

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh variasi konsentrasi larutan kapur sirih (Ca(OH)₂) terhadap kualitas sensori keripik bengkuang (Pachyrhizus erosus) . Masalah utama dalam pengolahan keripik bengkuang adalah tekstur yang kurang renyah dan perubahan warna akibat reaksi pencoklatan non-enzimatis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan sembilan perlakuan, yaitu kombinasi konsentrasi kapur sirih 8%, 10%, dan 12% serta waktu perendaman 10, 15, dan 20 menit. Irisan bengkuang direndam sesuai perlakuan, lalu digoreng hingga renyah. Uji sensori dilakukan oleh 50 panelis tanpa sensor yang merupakan mahasiswa Program Studi Pendidikan Kesejahteraan Keluarga Universitas Negeri Padang untuk menilai warna, aroma, tekstur, dan rasa. Hasil analisis penelitian menunjukkan bahwa perendaman dalam larutan kapur sirih 12% selama 15 menit menghasilkan skor tertinggi yaitu (6,94), yang menunjukkan hasil terbaik. Data tersebut kemudian ditabulasi dan dianalisis menggunakan Anilisis Varian (ANOVA), dan jika Fhitung Ftabel maka dilanjutkan dengan uji Duncan . Hasil penelitian menunjukkan perbedaan yang signifikan terhadap karakteristik tekstur antar perlakuan (p0,05). Namun tidak ditemukan pengaruh yang signifikan terhadap warna, aroma, dan rasa. Penelitian ini menyimpulkan bahwa penggunaan larutan kapur sirih dengan konsentrasi dan waktu perendaman yang tepat dapat meningkatkan kualitas sensori keripik bengkuang.
A KARAKTERISTIK PUTU AYU DENGAN SUBSTITUSI UBI JALAR UNGU: Substitusi Putu Ayu Ubi Jalar Ungu Wulandari, Yesi Dwi; Holinesti, Rahmi; Faridah, Anni; Siregar, Juliana
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.30578

Abstract

This study aims to determine the effect of purple sweet potato (Ipomoea batatas L.) substitution on the organoleptic quality of putu ayu, evaluated based on shape, color, aroma, texture, and taste. The research employed a Completely Randomized Design (CRD) with four levels of purple sweet potato substitution (0%, 10%, 20%, and 30%) and three replications. Organoleptic tests were conducted with 30 untrained panelists using a structured rating scale. The results showed that treatment X0 (0%) yielded the best scores for shape and taste, while treatment X3 (30%) provided the best results for color, aroma, and texture softness. Statistical analysis indicated that purple sweet potato substitution had a significant effect on color, aroma, and taste, but no significant effect on shape and volume expansion. In conclusion, up to 30% purple sweet potato substitution can improve the appearance and aroma of putu ayu, although flavor balance should be considered.
A KUALITAS PUTU AYU DENGAN SUBSTITUSI LABU KUNING: Substitusi Putu Ayu Labu Kuning Syajida, Jihan; Holinesti, Rahmi; Faridah, Anni; Siregar, Juliana
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.30579

Abstract

Putu ayu is a traditional Indonesian steamed cake made from a mixture of wheat flour, eggs, coconut milk, and grated coconut. This cake has a sweet and savory flavor with a soft texture; however, the use of wheat flour as the main ingredient result in relatively low fiber content and still relies on imported materials. This study aimed to analyze the effect of steamed pumpkin substitution on the quality of putu ayu in terms of square shape, neat shape, color, aroma, soft texture, expanded volume texture, and taste. The research was conducted in May 2025 at the Culinary Arts Workshop, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Universitas Negeri Padang. This study employed a true experimental method using a Completely Randomized Design (CRD) with 4 treatments and 3 replications: 0% (X0), 10% (X1), 20% (X2), and 30% (X3) pumpkin substitution. Organoleptic testing was carried out involving 30 semi-trained panelist to assess the quality of putu ayu. The data were tabulated using ANOVA; if F-count > F-table, further analysis was conducted using Duncan”s Multiple Range Test. The results showed that pumpkin substitution had a significant effect on all quality parameters. Treatment X0 (0%) obtained the highest scores for square shape (3,74), neat shape (3,68), soft texture (3,39), and expanded volume texture (3,86), while treatment X3 (30%) showed the best results in term of color, aroma, and taste. Therefore, the best quality of steamed putu ayu was achieved with 30% steamed pumpkin substitution.
KARAKTERISTIK ROTI KUKUS DENGAN SUBSTITUSI TEPUNG TEMPE Nathania, Dinda Olyvia; Rahmi Holinesti; Wiwik Gusnita; Ezi Anggraini
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/9jajr968

Abstract

https://docs.google.com/document/d/18IqnUeru0BaYIYEHmzE1zy_BQ6nhlOke/edit?usp=drive_link&ouid=100603499700067922566&rtpof=true&sd=true
Perbandingan Kualitas Sensori Bakso Ayam dengan Penambahan Sari dan Puree Bayam Merah Adrina, Yetti; Mustika, Sari; Faridah, Anni; Holinesti, Rahmi
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/y5x7p836

Abstract

Penelitian ini bertujuan untuk membandingkan kualitas sensori bakso ayam dengan penambahan sari dan puree bayam merah (Amaranthus Tricolor L.). Inovasi ini dilakukan untuk meningkatkan nilai gizi dan visual bakso ayam yang kini semakin diminati sebagai alternatif pengganti bakso sapi. Penelitian dilaksanakan secara eksperimental dengan dua perlakuan, yakni sari dan puree bayam merah, yang diuji oleh 50 panelis tidak terlatih. Parameter yang diamati meliputi warna, aroma, tekstur, rasa (ayam dan bayam), serta hedonik. Hasil analisis menunjukkan bahwa penggunaan puree meningkatkan warna, namun menurunkan rasa ayam karena dominasi rasa bayam. Sebaliknya, sari bayam mempertahankan rasa ayam dan lebih disukai secara keseluruhan. Aroma dan tekstur tidak berbeda signifikan. Temuan ini penting sebagai dasar pengembangan produk olahan ayam dengan tambahan sayuran tanpa mengurangi karakteristik rasa utama. 
Pengaruh Substitusi Talas Terhadap Kualitas Perkedel Aprillia, Eka; Holinesti, Rahmi; Siregar, Juliana; Insan, Ranggi Rahimul
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/m3x24246

Abstract

Perkedel merupakan olahan berbahan dasar kentang, namun keterbatasan pasokan serta fluktuasi harga mendorong pemanfaatan talas sebagai alternatif pangan lokal. Talas memiliki tekstur pulen, rasa netral, kandungan gizi baik, dan harga relatif stabil sehingga berpotensi menggantikan kentang. Penelitian ini bertujuan mengkaji pengaruh substitusi talas terhadap mutu organoleptik perkedel meliputi bentuk, warna, aroma, tekstur, dan rasa. Metode yang digunakan adalah eksperimen dengan rancangan acak lengkap (RAL) terdiri atas empat perlakuan (0%, 25%, 50%, dan 75% talas) dan tiga ulangan. Hasil menunjukkan bahwa substitusi talas tidak berpengaruh nyata pada bentuk, warna, dan tekstur, namun berpengaruh signifikan pada aroma dan rasa. Perlakuan 25% menghasilkan aroma harum, rasa gurih, dan tekstur lembut, sedangkan bentuk terbaik terdapat pada 50% dan warna terbaik pada 0%. Substitusi 25% direkomendasikan untuk meningkatkan mutu sensori sekaligus mendukung diversifikasi pangan lokal.
PERBEDAAN TINGKAT KESUKAAN DAN DAYA SIMPAN KUE BAY TAT DENGAN SUBSTITUSI TEPUNG SUKUN Dzikrillah, Athiffa; Elida, Elida; Kasmita, Kasmita; Holinesti, Rahmi
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3367

Abstract

Abstract : This study was motivated by previous research on Bay Tat cake with 50% breadfruit flour substitution, which showed the best results based on organoleptic tests. The purpose of this study was to determine the differences in preference levels and shelf life of Bay Tat cake between the two treatments. This research used a mixed method with a qualitative approach through shelf-life observation and a quantitative approach through a hedonic test by 50 untrained panelists on the attributes of color, aroma, taste, and texture. Hedonic test data were analyzed using the Paired Sample T-Test with a t-table significance limit of 1.976 (α = 0.05; df = 149). The results showed significant differences between the control and 50% breadfruit flour substitution in aroma (t = 4.630 > 1.976), taste (t = 2.588 > 1.976), and inner texture (t = 3.713 > 1.976). Meanwhile, outer color (t = –1.313 < 1.976), inner color (t = 0.315 < 1.976), and outer texture (t = –1.164 < 1.976) showed no significant differences. Shelf-life observation showed that both treatments had the same shelf life, lasting up to the 5th day at room temperature (27–30°C), after which quality deterioration began to occur.Keywords: Bay Tat, Beadfruit Four, Hedonic Test, Shelf Life.
Analisis Kualitas Sosis Ikan Barakuda Dengan Persentase Penambahan Puree Wortel (Daucus carota L) Yang Berbeda Rahayu, Siti; Elida, Elida; Holinesti, Rahmi; Mustika, Sari
Juvenil Vol 6, No 2: Mei (2025)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v6i2.30077

Abstract

ABSTRAKPenelitian ini dilatarbelakangi oleh belum adanya kajian mengenai pembuatan sosis ikan barakuda dengan penambahan puree wortel sebagai bahan tambahan alami. Tujuan penelitian ini adalah untuk menganalisis pengaruh penambahan puree wortel sebanyak 0%, 10%, 20%, dan 30% terhadap kualitas sensori sosis ikan barakuda, meliputi warna, aroma, tekstur, dan rasa. Penelitian ini merupakan eksperimen murni dengan menggunakan Rancangan Acak Lengkap (RAL), terdiri dari empat perlakuan dan tiga kali ulangan. Pengumpulan data dilakukan melalui uji sensori menggunakan format uji ranking oleh delapan panelis terlatih dari Dosen Tata Boga, Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan Uji Duncan. Hasil ANOVA menunjukkan bahwa penambahan puree wortel memberikan pengaruh yang signifikan terhadap warna (Fhitung = 19,464; p = 0,000) dan tekstur (Fhitung = 11,700; p = 0,000), namun tidak signifikan terhadap aroma (Fhitung = 2,185; p = 0,098) dan rasa (Fhitung = 1,567; p = 0,219). Uji Duncan menunjukkan bahwa perlakuan X3 (30% puree wortel) memberikan nilai rata-rata tertinggi pada warna (77,62) dan aroma (50,75), sedangkan perlakuan X1 (10% puree wortel) memberikan nilai tertinggi pada tekstur (40,12) dan rasa (27,25) yang paling disukai panelis.Kata Kunci : Ikan Barakuda, Puree, Sosis, Uji Sensori, WortelABSTRACTThis research was motivated by the absence of studies on the making of barracuda fish sausage with the addition of carrot puree as a natural additive. The purpose of this study was to analyze the effect of adding carrot puree as much as 0%, 10%, 20%, and 30% on the sensory quality of barracuda fish sausage, including color, aroma, texture, and taste. This research is a pure experiment using a completely randomized design (CRD), consisting of four treatments and three replicates. Data were collected through sensory testing using a ranking test format by eight trained panelists from Catering Lecturers, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test. ANOVA results showed that the addition of carrot puree had a significant effect on color (Fcount = 19.464; p = 0.000) and texture (Fcount = 11.700; p = 0.000), but not significant on aroma (Fcount = 2.185; p = 0.098) and taste (Fcount = 1.567; p = 0.219). Duncan's test showed that treatment X3 (30% carrot puree) gave the highest mean scores on color (77.62) and aroma (50.75), while treatment X1 (10% carrot puree) gave the highest scores on texture (40.12) and taste (27.25) which were most preferred by panelists.Keywords: Barracuda Fish,Puree, Sausage, Sensory Test, Carrot.
Kualitas Sensori Keripik Bengkuang dengan Perendaman dalam Larutan Garam Nur Izzati, Ira Putri; Sari Mustika; Rahmi Holinesti; Ranggi Rahimul Insan
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 2 (2025): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i2.12377

Abstract

Penelitian ini bertujuan untuk menguji dampak konsentrasi larutan garam terhadap kualitas sensor bengkuang keripik (Pachyrhizus erosus) melalui penilaian warna, aroma, tekstur, dan rasa dengan menggunakan alat organoleptik (hedonik dan ranking). Perlakuan berupa tiga variasi konsentrasi larutan garam: 0,5% (X1), 1,0% (X2), dan 1,5% (X3). Hasilnya menunjukkan bahwa perlakuan X1 mendapatkan nilai rata-rata paling tinggi bagi parameter keseluruhan, yaitu warna (2,63), aroma (2,85), tekstur (2,59), dan rasa (2,64). Analisis ANAVA melaporkan perbedaan signifikan terhadap warna dan tekstur, tetapi tidak signifikan terhadap aroma dan rasa. Jadi, perendaman dalam larutan garam 0,5% adalah perlakuan optimal untuk menghasilkan keripik bengkuang dengan mutu sensori terbaik. (Pachyrhizus erosus). Besaran uji antara lain warna, aroma, tekstur, dan rasa dengan teknik organoleptik (hedonik dan ranking). Perlakuan berupa tiga kadar larutan garam: 0,5% (X1), 1,0% (X2), dan 1,5% (X3). Temuan penelitian menunjukkan bahwa perlakuan X1 menghasilkan warna keemasan kuning, kerenyahan, serta rasa gurih yang paling disukai panelis. Garam dengan konsentrasi tinggi meningkatkan kerenyahan, namun menurunkan nilai kesukaan terhadap rasa. Sehingga, konsentrasi garam 0,5% adalah perlakuan optimal dalam menghasilkan keripik bengkuang yang disukai konsumen.  
Co-Authors Achyar, Afifatul ADAWIYAH, RABIYATUN Adriani, Cici Adrina, Yetti Agustianingsih, Vira Ahadul Putra Akhyar, Febriyana Andini, Resti Andriyani, Lusi Anggraini, Dessy Anggraini, Ezi ANGGRAINI, MELISA Anggraini, Rinella Anni Faridah Anni Faridah Anni, Faridah Annisa Munawarah Anwar, Noviana Aprillia, Eka Ardilla, Tri Aryesi Putri, Nadila Aslim, Fauzyah Asmar Yulastri Atifah, Yusni Ayni, Resti Aswatul Azhary, Indry Aztia Rima Annisa Berliana Putri Nopalyu Cici Andriani Daimon Syukri Delima, Sisilha Dezi Handayani DIAN LESTARI Dikki Zulfikar Dina Sukma Dinda, Viola Karina Dini Faisal Dwi Hilda Putri Dzikrillah, Athiffa Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Erik Kurniawan, Erik Ezi Anggraini Fadil, Sarah Aliyah Fadillaturahmah, Fadillaturahmah Fahmi, Fithrah Iqlimia Faisal, Dini Faridah Anni Farqidah, Anni Fatria, Sevly Riri Febri Ananda Fikkra, Kaffaka Likka Firdaus Firdaus Fitri Yasih Fitri, Annisa Eka Fitri, Ilsa Fitriadi Fitriadi Fitriani, Nurjannah Fronica, Imelda Gusnita, Elmia Gusnita, Wiwik Gusri, Serina Gustina, Lia Harahap, Nurhasanah Hazzarah, Fanessha hendri, nindya Hilza Mussi Faradilla Ilpimayanti, Ilpimayanti Indrayeni, Wiwik Indriani, Ika Indriany, Della Suci Insani, Ranggi Rahimul Islamy, Fadhla Nur Isnaini Isnaini Janusuri, Fisma Juliana Siregar Juliana Siregar Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Kasmita Khairani, Ulva Kholizah, Winda Kimara, Yolla Fiscilia Kurnia, Nina Laela Jatmiko, Fadhilah Rizki Lailasari, Noviana Lestari, Ninda Tiara Liana, Rozi Ayu Linda Advinda Lindra, Maifo Lise Asnur Lucy Fridayati Luthfia Sari Martines, Silvia Mauly Izzati Nabila Mega Wahyuni Meliyanti, Nur Anggi Melly, Melly Melpita, Monica Rivany Mentari, Berhias Meri Rahmadani Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Moralita Chatri Muharani, Arfiona Mukhlis Mukhlis Mustika, AnniSari Mustika, Sari mutiara, Dahlia Nabilah, Rezi Najmi, Annisa Nani Lestari Nathania, Dinda Olyvia Ningrum, Wulan Salwa Ningsih, Tuti Ayu Nur Izzati, Ira Putri Nur’asila, Nur’asila Nurhayani Nurhayani NURUL AZIZAH Octaliandra, Selly Oktania, Sherly Oktariani, Elza Oktavia, Putri Darma pasaribu pasaribu Pasaribu, Pasaribu Pertiwi, Rahmi Pilifayo, Helga Ayunda Prananta, Alvina Restu Pratama Putra, Wahyu Pulungan, Dzaky Hilmy Pupe Selvia Deni Purnawan Pontana Putra Putri Farisa Zahara Putri, Eneke Suwandi Putri, Farhani Amini Putri, Irma Leilani Eka Putri, Yolanda Qisthi, Puti Mizani Rahma, Azizah Septia Rahmi, Zulfiandra Ramadani, Desi Ramadhan Amra, Gilang Ramadhan, Anugerah Ramadhannisa, Ilmi Syukro Ranggi Rahimul Insan Ranggi Rahimul Insan Rangkuti, Nurhamidah Reynaldy Reynaldy Risandi, Lara Riski Gusri Utami Riski Gusri Utami Risma Rahmatunisa Risma Rahmatunisa Rizkhi, Fiqi Mutiara Rizky Azizah Rosel, Ruhul Fitri Ruaida Ruaida Safitri, Elsa Nur Safitri, Febri Santi, Titen Darlis Santri, Ranny Sari Mustika Sari Mustika Sari, Fauziah Novita Sari, Mimi Komala Sari, Nita Arlan Sari, Revita Putna Sari, Wenggi Sartika Sartika, Ikramina Selviani, Rahma Shafira, Ersa Siregar, Juliana Sirtin, Pramita Siska Komala Sari Siti Rahayu sri puji astuti Sukiyaki, Lamtiur Ester Susanti, Hafifah Mardiah Syajida, Jihan Syarief, Wirnelis Syarif, Winerlis Tuty Anggraini ULWAN, NASEH Velina Irawan Vero, Veronica Amelia Putri Defi Vici Syahril Chairani Violita Violita Viozani, Ramadhanti Wahyuni, Sukma Weni Nelmira windi afriyenti Wirnelis Syarief Wirnelis Syarif Wirnwlis Syarif Wiwik Gusnita Wulandari, Yesi Dwi Yelvis Tanti YENI, WIWIK INDRA Yolanda Intan Sari Yorian, Jeni Silvi Yuliana Yuliana Yuliana Yuliana Yuliana Yuliana Yuliandari, Vebi Yulianti, Siska Yunianti, Badriyah Maulidya Yusnia, Nisa Yusniwati Yusniwati Yusniwati Yusuf, Liswarty Zarli, Savira Nurfadilah Zuhri, Rezmia Zulni, Pelsi Zakia