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Inovasi Bentuk Lamang Tungkek Sebagai Kue Khas Tradisional Minangkabau: Inovasi Bentuk Lamang Tungkek Velina Irawan; Fridayati, Lucy; Gusnita, Wiwik; Holinesti, Rahmi
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i1.41309

Abstract

This study aimed to evaluate the effect of form innovation of Lamang Tungkek on panelists’ preference levels using a hedonic test. The research involved one control sample and three innovative samples, which were evaluated by 24 panelists. The sensory attributes assessed included shape, color, texture, aroma, and taste. The data were analyzed descriptively based on the mean values of the hedonic test. The results showed that sample 234 consistently achieved the highest mean preference scores across most sensory attributes. Variations in hedonic test values indicated differences in panelists’ acceptance of the Lamang Tungkek form innovations. Form innovation primarily influenced panelists’ perception of texture, while the other sensory attributes remained generally well accepted. It can be concluded that the form innovation of Lamang Tungkek has the potential to enhance panelists’ acceptance without diminishing the product’s sensory characteristics. Sample 234 shows strong potential for further development as a traditional food product that is adaptive to modern consumer preferences.Keywords: Lamang Tungkek, Form Innovation, Hedonic Test, Sensory Evaluation.
Pelatihan Pengolahan Aneka Kudapan sebagai Upaya Peningkatan Ekonomi Keluarga di Nagari Koto Tinggi Kecamatan Baso Kabupaten Agam Wiwik Gusnita; Rahmi Holinesti; Ranggi Rahimul Insan; Naseh Ulwan; Juliana Siregar
Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 25, No 2 (2025): Suluah Bendang: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sb.05910

Abstract

 Kegiatan pengabdian masyarakat ini berfokus pada "Pelatihan Pengolahan Aneka Kudapan sebagai Upaya Peningkatan Ekonomi Keluarga di Nagari Koto Tinggi, Kecamatan Baso, Kabupaten Agam". Masalah yang dihadapi adalah keterbatasan kemampuan masyarakat, terutama ibu rumah tangga, dalam mengolah bahan pangan lokal seperti pisang dan singkong menjadi produk bernilai jual. Metode yang digunakan meliputi pelatihan keterampilan, ceramah, praktik langsung, dan pendampingan berkelanjutan terkait bahan pangan (pisang dan ubi jalar) teknik pengolahan pangan, dan manajemen usaha,. Hasil dari program ini menunjukkan peningkatan keterampilan peserta dalam memproduksi berbagai jenis kudapan berbasis bahan lokal, seperti serundeng pisang, dodol pisang, stik ubi jalar, bolu singkong caramel, dan singkong keju, dengan target bahwa 80% peserta mampu memanfaatkan hasil pelatihan untuk membuka usaha mandiri.
Pengaruh Penggunaan Video Pembelajaran terhadap Pengetahuan Mahasiswa tentang Pengemasan Pangan Rahmatunisa, Risma; Putra, Purnawan Pontana; Faridah, Anni; Nelmira, Weni; Holinesti, Rahmi; Utami, Riski Gusri
Jurnal Ilmiah Profesi Pendidikan Vol. 11 No. 1 (2026): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v11i1.4257

Abstract

Pemahaman mengenai pengemasan pangan merupakan kompetensi penting bagi mahasiswa pendidikan vokasi bidang tata boga, namun banyak mahasiswa yang masih mengalami kesulitan dalam mengaitkan konsep teoretis dengan penerapannya dalam praktik. Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan video pembelajaran terhadap pengetahuan mahasiswa tentang pengemasan pangan pada mata kuliah Pengawetan Pangan. Penelitian menggunakan desain one-group pretest–posttest dengan melibatkan 29 mahasiswa Program Studi D3 Tata Boga Universitas Negeri Padang. Mahasiswa diberikan tes pilihan ganda sebelum dan sesudah menonton video pembelajaran yang dikembangkan dalam penelitian ini. Hasil penelitian menunjukkan adanya peningkatan pengetahuan mahasiswa yang signifikan, dengan nilai rata-rata meningkat dari 76,21 pada pretest menjadi 93,45 pada posttest (p < 0,05). Temuan ini menunjukkan bahwa video pembelajaran membantu memperjelas konsep pengemasan melalui penjelasan visual dan contoh-contoh aplikatif. Penelitian ini menyimpulkan bahwa pembelajaran berbasis video dapat digunakan sebagai strategi pembelajaran pendukung dalam pendidikan vokasi, khususnya untuk memperkuat pemahaman mahasiswa mengenai keamanan pangan dan praktik pengemasan yang bertanggung jawab.
FORTIFIKASI TEPUNG TULANG IKAN NILA PADA FLAKY CRACKERS hendri, nindya; Holinesti, Rahmi; Faridah, Anni; Rahmatunisa, Risma
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i1.45801

Abstract

This study aimed to evaluate the effect of tilapia bone flour addition on the sensory quality of flaky crackers as a calcium-enriched functional food. An experimental approach using a Completely Randomized Design (CRD) was applied with four treatments: 0%, 5%, 10%, and 15% bone flour substitution, each in triplicate. Sensory evaluation was conducted by 30 untrained panelists using a hedonic scale to assess shape, color, aroma, texture, and taste. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test at a 5% significance level.The results indicated that bone flour addition had no significant effect on shape (fish-shaped, neatness, and uniformity), color, porous texture, and taste (p>0.05), but significantly affected aroma and crispness (p<0.05). Descriptively, the 10% treatment produced the most optimal shape and porous texture, while the 15% treatment resulted in the highest scores for color, crispness, and taste. However, increasing substitution levels tended to reduce aroma quality due to the presence of volatile compounds. In conclusion, tilapia bone flour can be incorporated up to 15% without significantly compromising sensory acceptability and may enhance the nutritional value, particularly calcium content. These findings highlight its potential as a sustainable fortification ingredient in value-added food products derived from fishery by-products.
Kualitas Stik dengan Substitusi Ubi Jalar Putih Putri, Farhani Amini; Holinesti, Rahmi; Gusnita, Wiwik; Andriani, Cici
YASIN Vol 5 No 4 (2025): AGUSTUS
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/yasin.v5i4.5827

Abstract

This study is motivated by the innovation effort of producing stick snacks using local ingredients, specifically steamed white sweet potatoes as a substitute for potatoes. The purpose of this research is to analyze the effect of 100% substitution with steamed white sweet potatoes on the quality of stick snacks. The study was conducted at the Culinary Arts Workshop in February 2025 using a true experimental method. The research design consisted of two treatments with three repetitions each. An organoleptic test was carried out by 15 semi trained panelists, namely IKK students who had completed the Indonesian cakes and beverages course. Data analysis was conducted using a t test to determine the significance of differences between treatments. Test results were tabulated and analyzed to assess whether the substitution significantly affected the quality of the stick snacks. The findings indicate that in terms of shape and color, both treatments produced uniformly shaped 9 cm sticks with a golden yellow hue. For the aroma aspect, treatment X2 received the highest average score of 3.07, while for texture, the highest average score of 3.62 was obtained from treatment X1. In the taste category, the highest score was again achieved by treatment X2 with an average score of 3.04. These results suggest that steamed white sweet potato substitution affects the quality of the stick snacks, particularly in the aroma and taste categories. This study recommends the use of white sweet potatoes as a potential alternative raw material in the development of local food products.
Sensory Quality of Fresh Noodles Made with Red Dragon Fruit Peel Extract as a Natural Colorant Fadil, Sarah Aliyah; Holinesti, Rahmi; Gusnita, Wiwik; Utami, Riski Gusri
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 1 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i1.9462

Abstract

Fresh noodles are widely consumed because of their chewy texture and ease of preparation. Product development in fresh noodles can be enhanced by using natural ingredients as colorants while increasing product value, including red dragon fruit peel, which contains anthocyanin pigments. This study aims to analyze the effect of substituting red dragon fruit peel extract on the sensory quality of fresh noodles, including color, aroma, chewy texture, resistance to breaking, and taste. An experimental design was employed using a Completely Randomized Design consisting of two treatments with three replicates: 150 ml of water as the control treatment (X₁) and 150 ml of red dragon fruit peel extract as the substitution treatment (X₂). Product quality was assessed through an organoleptic test involving 30 untrained panelists using a hedonic scale. Data were analyzed using an independent samples t-test. The findings show that the substitution of red dragon fruit peel extract significantly affected all sensory quality parameters of fresh noodles. Treatment X₂ obtained higher scores than treatment X₁ across all parameters, including color (5.34), aroma (5.00), chewy texture (5.09), resistance to breaking (5.10), and taste (5.11). These results indicate that red dragon fruit peel extract can improve the sensory quality of fresh noodles as a natural colorant. The study concludes that the best sensory quality was achieved through the substitution of 150 ml of red dragon fruit peel extract, suggesting its potential application in fresh noodle product development. Keywords: Fresh Noodles; Red Dragon Fruit Peel Extract; Sensory Quality; Hedonic Test; Natural Colorant
Sensory Quality of Fresh Noodles with Pandan Leaf Extract as a Natural Colorant Yusnia, Nisa; Holinesti, Rahmi; Gusnita, Wiwik; Utami, Riski Gusri
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 1 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i1.9698

Abstract

Fresh noodles are widely consumed food products; however, their production commonly involves synthetic additives, including artificial colorants, which may pose potential health risks. Therefore, natural ingredients are needed as safer alternatives, one of which is pandan leaf extract, known for its natural green color and distinctive aroma. This study aimed to analyze the effect of pandan leaf extract substitution on the sensory quality of fresh noodles, including color, aroma, texture, resistance to breakage, and taste. An experimental method was applied using two treatments: 150 mL of water as the control treatment (X₁) and 150 mL of pandan leaf extract as the substitution treatment (X₂). Organoleptic evaluation was conducted by 30 panelists using a sensory assessment scale covering color, aroma, texture, and taste attributes. The collected data were analyzed using a pooled variance t-test, also referred to as an independent samples t-test, with SPSS version 22. The findings indicate that pandan leaf extract substitution had a significant effect on all sensory attributes of fresh noodles. Treatment X₂ obtained the highest mean scores across all assessed parameters, including color (5.36; light green), aroma (5.70; highly fragrant), chewy texture (5.17), resistance to breakage (5.00), and taste (5.04; savory). These results demonstrate that pandan leaf extract can improve the sensory quality of fresh noodles while functioning as a natural colorant and aroma-enhancing ingredient. The study concludes that substituting 150 mL of pandan leaf extract produces better overall sensory quality in fresh noodles and may support the development of food products using natural ingredients.
Organoleptic Analysis Of Three Types Of Watermelon On The Quality Of Jam Pulungan, Dzaky Hilmy; Anggraini, Ezi; Faridah, Anni; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26992

Abstract

Jam is a popular fruit-based product due to its sweet flavor, distinctive aroma, and smooth texture, while watermelon has great potential as a jam ingredient because of its abundant availability in Indonesia and its high water, sugar, and lycopene content. This study aimed to determine the effect of three types of watermelon Inul watermelon (X1), seedless red watermelon (X2), and striped red watermelon (X3) on the quality of watermelon jam based on sensory and hedonic evaluations. Thirty panelists participated in three replications to assess four main parameters: color, aroma, texture, and taste. The sensory test results showed that jam made from seedless red watermelon (X2) had the best quality with color score 5.74, aroma 6.14, texture 5.69, and taste 6.22. Meanwhile, the hedonic test results revealed that the same sample (X2) was most preferred by panelists, with color score 5.89, aroma 5.53, texture 5.90, and taste 5.60. Analysis of variance indicated significant differences in color, texture, and taste, but no significant difference in aroma. Therefore, it can be concluded that watermelon type influences both the quality and acceptability of watermelon jam, with seedless red watermelon (X2) producing the best jam characterized by a bright red color, fresh aroma, soft texture, and balanced natural sweetness.
KUALITAS ONDE-ONDE DENGAN SUBTITUSI TEPUNG KETAN HITAM Aryesi Putri, Nadila; Andriani, Cici; Holinesti, Rahmi; Faridah, Anni
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 02 (2026): Volume 11 No. 2, Juni 2026 Release
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i02.47487

Abstract

This study aims to analyze the effect of black glutinous rice flour substitution on the quality of onde-onde in terms of shape, color, aroma, texture, and taste. The background of this study is based on the limited innovation in onde-onde made from black glutinous rice flour, even though black glutinous rice has a higher anthocyanin content and nutritional value compared to white glutinous rice. This study used an experimental method with a completely randomized design (CRD) consisting of four treatments, namely black glutinous rice flour substitution at 0% (X0), 25% (X1), 50% (X2), and 75% (X3), with three replicates. Data were obtained through organoleptic testing by three expert panelists on the aspects of shape, color, aroma, texture, and taste, and were then analyzed using analysis of variance (ANOVA). The results showed that the substitution of black glutinous rice flour had a significant effect on the color, aroma, texture, and characteristic taste of black glutinous rice, but did not significantly affect the shape and sweetness of the onde-onde. The higher the substitution of black glutinous rice flour, the stronger the resulting characteristic color and aroma, but the level of texture elasticity tended to decrease. The best treatment was obtained with a 50% substitution of black glutinous rice flour because it produced the best balance in terms of color, aroma, texture, and taste. These results indicate that black glutinous rice flour has the potential to be used as an innovative ingredient in traditional food products to enhance product value and appeal.
Pengaruh Penggunaan Video Pembelajaran terhadap Pengetahuan Mahasiswa tentang Pengemasan Pangan Risma Rahmatunisa; Purnawan Pontana Putra; Anni Faridah; Weni Nelmira; Rahmi Holinesti; Riski Gusri Utami
Jurnal Ilmiah Profesi Pendidikan Vol. 11 No. 1 (2026): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v11i1.4257

Abstract

Pemahaman mengenai pengemasan pangan merupakan kompetensi penting bagi mahasiswa pendidikan vokasi bidang tata boga, namun banyak mahasiswa yang masih mengalami kesulitan dalam mengaitkan konsep teoretis dengan penerapannya dalam praktik. Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan video pembelajaran terhadap pengetahuan mahasiswa tentang pengemasan pangan pada mata kuliah Pengawetan Pangan. Penelitian menggunakan desain one-group pretest–posttest dengan melibatkan 29 mahasiswa Program Studi D3 Tata Boga Universitas Negeri Padang. Mahasiswa diberikan tes pilihan ganda sebelum dan sesudah menonton video pembelajaran yang dikembangkan dalam penelitian ini. Hasil penelitian menunjukkan adanya peningkatan pengetahuan mahasiswa yang signifikan, dengan nilai rata-rata meningkat dari 76,21 pada pretest menjadi 93,45 pada posttest (p < 0,05). Temuan ini menunjukkan bahwa video pembelajaran membantu memperjelas konsep pengemasan melalui penjelasan visual dan contoh-contoh aplikatif. Penelitian ini menyimpulkan bahwa pembelajaran berbasis video dapat digunakan sebagai strategi pembelajaran pendukung dalam pendidikan vokasi, khususnya untuk memperkuat pemahaman mahasiswa mengenai keamanan pangan dan praktik pengemasan yang bertanggung jawab.
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