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All Journal Toba: Journal of Tourism, Hospitality, and Destination Journal of Scientech Research and Development
Aprilia Nurcahyaning Rahayu
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Humanities Computer Science & IT Education Industrial & Manufacturing Engineering Social Sciences

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UJI KANDUNGAN VITAMIN A PADA JEL CINCAU HIJAU DENGAN PROPORSI DAUN CINCAU HIJAU (PREMNA OBLONGIFOLIA MERR) DAN YOGURT YANG BERBEDA Aprilia Nurcahyaning Rahayu
Journal of Scientech Research and Development Vol 1 No 1 (2019): JSRD, December 2019
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.908 KB) | DOI: 10.56670/jsrd.v1i1.5

Abstract

Penelitian ini bertujuan untuk mengetahui kandungan vitamin A dan bakteri asam laktat (BAL) dalam proprosi daun cincau hijau dan yogurt yang berbeda. Desain eksperimen dengan desain satu faktorial yang terdiri dari variabel independen adalah proporsi daun cincau dan yogurt dengan 3 level (1:5, 1:10, 1:15). Variabel dependent adalah kandungan vitamin A. Data hasil eksperimen dilakukan uji kandungan vitamin A dengan uji spektrofotometri analisis di Balai Besar Laboratorium Kesehatan (BBLK) Surabaya. Perlakuan terbaik dengan proporsi daun cincau hijau dan yogurt (1:5) mengandung vitamin A 70,77 IU, kemudian kadar vitamin A dibawahnya pada proporsi daun cincau hijau dan yogurt (1:10) dengan nilai 68,14 UI, selanjutnya paling rendah kandungan vitamin A pada proporsi daun cincau hijau dan yogurt (1:15) dengan nilai 64,68 IU.
Analisis Karakteristik Organoleptik Nastar Tepung Sagu-Stevia untuk Diversifikasi Produk Kue Kering dalam Pelayanan Kuliner di Sektor Hospitality Aprilia Nurcahyaning Rahayu; Tiara Cahyani Putri
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i3.6043

Abstract

Innovation in low-calorie culinary products holds great potential to enrich offerings for tourists in the hospitality and tourism sectors, addressing the growing demand for healthier food options. This study aims to determine the differences in organoleptic characteristics of nastar made with sago flour and stevia as a natural sweetener. The experimental method was applied using two formulation samples: X (80% sago flour, 20% wheat flour, 0.009% stevia extract) and Y (100% sago flour, 0.009% stevia extract). Organoleptic tests were conducted with 15 untrained panelists using a hedonic scale to evaluate color, aroma, taste, and texture attributes. Data were analyzed using the Shapiro-Wilk normality test and the Wilcoxon signed-rank test. The results showed no significant differences (p > 0.05) between the two samples across all attributes. The average organoleptic scores fell within the “liked” category, with the highest scores found in sample Y for color and aroma. The use of 100% sago flour and stevia still produced nastar that was well-liked by panelists, without compromising sensory quality. This innovation presents a promising alternative for healthier local-based cookies and can be developed as an attractive product in the healthy culinary tourism sector.
Co-Authors Tiara Cahyani Putri