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All Journal Journal of Food Technology and Agroindustry Jurnal Graha Pengabdian PERWIRA - Jurnal Pendidikan Kewirausahaan Indonesia
Issutarti Issutarti, Issutarti
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Other

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PENGARUH PENAMBAHAN TEPUNG KENTANG TERHADAP SIFAT ORGANOLEPTIK BUMBU GADO-GADO Langit, Ikhlasul Putri Sekar; Mariana, Rina Rifqie; Issutarti, Issutarti
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2768

Abstract

The making of gado-gado seasoning by adding potato flour is expected to get a better texture of the gado-gado seasoning. Production of potato starch has been widely marketed and easy to obtain. This study aims to examine the organoleptic properties of the gado-gado seasoning substituted with potato flour. The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of potato flour with three percentages (15%, 25%,35%). The data obtained were then analyzed by the ANOVA method if there was a difference followed by Duncan's test. There are significant differences in the hedonic quality of color, aroma, taste and texture as well as the level of preference for color, aroma, taste and texture. The highest average hedonic quality and level of color preference is found in the addition of 15%, the highest average hedonic quality and aroma preference level is found in the addition of 15%, the highest average hedonic quality and taste preference level is found in the addition of 15%, the highest average hedonic quality and texture preference level found in 15% increments.
PELATIHAN PENGOLAHAN MAKNAN DIET GFCF BERBASIS TEPUNG KOMPOSIT KELOR DAN TEPUNG KENTANG TENGGER BAGI PENGELOLA KANTIN SLB AUTIS LABORATORIUM UM Nurjanah, Nunung; Kiranawati, Titi Mutiara; Soekopitojo, Soenar; Issutarti, Issutarti
Jurnal Graha Pengabdian Vol 6, No 3 (2024): SEPTEMBER
Publisher : Universitas Negeri Malang

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Abstract

Sekolah Autis Laboratorium UM (SAL UM) adalah penyelenggara pendidikan dan layanan bagi siswa autis dibawah naungan Universitas Negeri Malang. SAL UM memberikan layanan bagi siswa yang memiliki kelainan dalam hal konsentrasi dan prilaku motorik. Penanganan anak dengan kondisi autisme harus sangat detail, teliti dan tepat sasaran. Salah satu terapi diet yang dianjurkan diberikan pada anak autis adalah diet bebas gluten/gluten free dan bebas kasesin/caseine free  (GFCF). Pemberian diet GFCF dapat mengurangi atau mencegah gejala autis. Berdasarkan hasil studi awal penerapan diet GFCF belum bisa diterapkan secara optimal oleh sekolah SAL UM karena beberapa hal termasuk kurangnya akses informasi dalam menyediakan dan mengelola diet yang sesuai kebutuhan.  Kegiatan pengabdian pada masyarakat ini bertujuan untuk mentrasnfer pengetahuan dan keterampilan untuk memoptimalkan fungsi kantin sekolah dalam menyediakan kebutuhan makanan jajanan sesuai diet GFCF berbasis tepung komposit kelor dan kentang Tengger. Pelatihan dilaksanakan dengan metode brain strorming, drill dan eskperimen pembuatan makanan diet GFCF berupa velva labu siem dan kelor (LASIKE), velva dragon fruit, velva pumpkin, blondies kelor kukus, komposit kentang tengger kelor (KKTK) muffin, cookies komposit tepung kentang dan tepung kelor (TANGKE)
ANALISIS PREFERENSI KONSUMEN TERHADAP PRODUK PAPA SULE (PUDING PANNA COTTA SUSU KEDELAI) DENGAN METODE IMPORTANCE-PERFORMANCE ANALYSIS Khaznahar, Vitmaya; Larasati, Aisyah; Issutarti, Issutarti
PERWIRA - Jurnal Pendidikan Kewirausahaan Indonesia Vol 1 No 1 (2018): PERWIRA - Jurnal Pendidikan Kewirausahaan Indonesia
Publisher : Perkumpulan Pendidik Kewirausahaan Indonesia (Perwira Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (713.714 KB) | DOI: 10.21632/perwira.1.1.16-30

Abstract

This article aims to analyze the consumer preferences on Papa Sule (Puding Panna Cotta Susu Kedelai) as a new product in order to optimize the product competitiveness with Importance-Performance Analysis. This research is qualitative-descriptive research that use enclosed questionnaire for data collected method. The results of the Importance-Performance Analysis shows that the main priority for improved performance is texture pudding in the mouth (number 2) and the completeness of the information on the label of packaging (number 10). The indicators that should be maintained because consumer consider it was important on the Papa Sule are product’s taste (number 1), the product is easily swallowed up (number 3), the level of robustness of the product (number 4), the overall scent which is not unpleasant (number 6), and the suitability of the packaging with the product size (number 8). Indicator of vanilla aroma on product (number 5) and packaging not dewy (number 9) can be improved performance but wasn’t the main priority. The last indicator which is the color of the product (number 7) can be ignored by its performance because consumer thought it less important for decisions in buying Papa Sule.
Co-Authors Aisyah Larasati Khaznahar, Vitmaya Langit, Ikhlasul Putri Sekar Nunung Nurjanah Rina Rifqie Mariana Soenar Soekopitojo Titi Mutiara Kiranawati